Pizza Party At Home Recipes
PIZZA PARTY AT HOME
Provided by James Briscione
Categories main-dish
Time 2h35m
Yield Two 8- to 10-inch round pizzas or one 18-by-13-inch pan pizza
Number Of Ingredients 22
Steps:
- For the pizza dough: Combine the warm water and yeast in a small bowl and whisk to dissolve. Let sit until it starts to foam, 7 to 10 minutes.
- Meanwhile, in a separate bowl, stir together the all-purpose and whole-wheat flours, olive oil and salt and mix well. Stir the yeast mixture into the flour and mix with a wooden spoon until just combined. (The mixture should pull into a smooth ball.) Grease a clean bowl with olive oil and transfer the dough to the bowl. Cover with plastic wrap or a clean kitchen towel and set aside on the countertop for 45 minutes.
- Place a pizza stone or ovenproof nonstick pan in the oven and preheat the oven to 550 degrees F.
- Transfer the dough to a floured work surface. Punch the dough down by pressing the air out of it with floured hands. Gently knead the dough and divide it into 2 pieces. Roll 1 piece of dough into a ball under the palm of your hand, then roll it into a flat disc with a rolling pin. Finish stretching the dough by hand. Repeat with the remaining ball of dough. The pizzas are now ready to top.
- Spread tomato sauce evenly on the pizza crusts. Slice the mozzarella into thin pieces and distribute evenly on top of the sauce. Add the chicken, vegetables, prosciutto and cherry tomatoes and drizzle with oil and vinegar. Spoon on the Bacon and Sweet Onion Marmalade and sprinkle with Parmesan. Bake each pizza until bubbling and the crust is golden brown, 7 to 10 minutes. Let cool for 3 minutes, top with arugula and serve.
- Cut the bacon into pieces small pieces and add to a large saute pan. Cook over medium heat until the bacon is browned, but not completely crisp.
- Add the onions, thyme and garlic to the pan and cook, stirring often, until very tender, 12 to 15 minutes. Drain any fat that remains in the pan and deglaze with the vinegar. Scrape all the fond (the browned bits) from the bottom of the pan and stir in the sugar. Continue cooking until the pan is dry. Set aside to cool. The marmalade may be stored, covered in the refrigerator, up to 3 weeks.
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- Cast-Iron Pizza With Fennel and Sausage. This pizza recipe has some clever moves: Browning sausage in the same skillet used to bake the pie not only preheats the pan (which is essential for a crisp crust), it also infuses that crust with rich, porky flavor.
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- Make the dough at least a day before. Have it finished and ready to go. That means your only pre-party prep is getting the toppings ready and making a salad.
- Have all topping ingredients chopped and divided. You’re going to be making these pizzas quickly — one after the other — so have everything chopped, measured, and mixed together (cooked bacon, dried figs, and gorgonzola crumbles, for example).
- Use a quick-cooking recipe. You don’t have a ton of time to wait for these pizzas to come out. Ideally, by the time you get one pizza sliced and served on the table, the next will almost be ready.
- Plan for a few different flavors. We made one fig, bacon, and gorgonzola pizza; one barbecue chicken pizza; and two plain margherita pizzas. If you want to do something exotic that you’re not sure everyone will like, send it out first, like an amuse bouche.
- Put a note on the wall with each pizza’s toppings. Sound crazy? Trust us. When you have 12 bowls of ingredients, you may forget if the caramelized onions go with pizza #1 or #2.
- Open your windows (or buy a fan). Or turn your AC on high. Pizzas typically cook at 550°F, and you heat up the oven for a while to make sure the pizza stone is hot when you start.
- You need two rimless sheet pans. Unless you have a peel, that is. We don’t, so we used flat cookie sheets to slide our pizzas in and out of the oven. We wanted to get a head start on assembling the next pizza while the first was in the oven, but because that happens on a cookie sheet, we needed two — one for the new pizza and one to pull the finished pie out of the oven.
- If you’re buying a pizza stone, get a big rectangle. This is an overall pizza tip, and our own opinion, of course, but if you’re trying to be fast, it’s sometimes hard to get a pie positioned just right on a round stone.
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