PIZZA PIZZAS
Alton Brown's Pizza Pizzas, from Good Eats on Food Network, are so easy and cheesy to make at home that you may never order or go out for pizza again.
Provided by Alton Brown
Categories main-dish
Time P1DT45m
Yield 2 pizzas
Number Of Ingredients 12
Steps:
- Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
- Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
- Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
- Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
- Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
- Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
- Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
- Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
- Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
- *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
HOMEMADE PIZZA
This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. -Marianne Edwards, Lake Stevens, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pizzas (3 servings each).
Number Of Ingredients 13
Steps:
- In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.
Nutrition Facts : Calories 537 calories, Fat 19g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 922mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
PEPPERONI PIZZAZZ
I've fixed this hearty main course for buffets, potluck dinners and even for company at my home. Keep the recipe handy, because you'll certainly be asked for it when you contribute it to an event. -Marge Unger, La Porte, Indiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, combine 2-1/2 cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well. , Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top. , Cover and bake at 350° for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 382 calories, Fat 20g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1414mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein.
PIZZA PIZZAZZ
My daughter had this at school one day and brought the recipe home with her. She said it was so good and that I just had to make it for her. It maybe a recipe from the National Egg Council, but I am not sure.
Provided by Charlotte J
Categories One Dish Meal
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place pepperoni slices in the bottom of a 10-inch skillet.
- Heat the skillet on a medium heat.
- Place any of the optional ingredients on next.
- Beat eggs and gently pour over ingredients in skillet.
- Cover pan and turn heat to low.
- Cook 10 to 12 minutes, until eggs are set.
- Spread pizza sauce over eggs and top with Mozzarella cheese for the last couple of minutes of cooking.
- Cut into wedges and serve.
Nutrition Facts : Calories 220.1, Fat 15.1, SaturatedFat 6.1, Cholesterol 273.8, Sodium 443.7, Carbohydrate 4.5, Fiber 0.8, Sugar 1.2, Protein 15.5
PIZZA PIZZAZZ SALAD
This recipe by Barbara Maier was the $400 winner of the Potluck Salad Category in BH&G magazine.
Provided by cookiedog
Categories Salad Dressings
Time 30m
Yield 20 serving(s)
Number Of Ingredients 16
Steps:
- In a extra-large salad bowl combine greens and lettuces. Top with tomatoes, red onion, sweet pepper, beans, pepperoni, and cheese. Cover and chill up to 6 hours. Makes 20 servings.
- Herb Dressing: In screw-top jar combine 1/2 cup extra-virgin olive oil; 1/3 cup white balsamic vinegar; 1/4 cup snipped Italian (flat-leaf) parsley; 1/4 cup snipped fresh basil; 4 garlic cloves, minced; 1 teaspoon sea salt or 3/4 teaspoon salt; and 1/2 teaspoon black pepper. Cover and shake. Before serving, shake dressing well; pour over salad and toss to coat. Sprinkle with croutons.
Nutrition Facts : Calories 165.8, Fat 11.3, SaturatedFat 3.4, Cholesterol 14.4, Sodium 401.4, Carbohydrate 10.7, Fiber 2.3, Sugar 0.7, Protein 5.9
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