Pizza Roses Recipes

PIZZA ROSE RECIPE BY TASTY

Pizza Rose Recipe by Tasty image

Here's what you need: pepperoni, tomato skin slouse, pizza sauce, pizza dough, shredded low moisture mozzarella cheese, fresh basil leaf

Provided by Tasty

Yield 6 servings

Number Of Ingredients 6

Ingredients

5 oz pepperoni, 6-8 pepperoni per rose
tomato skin slouse, vegetarian option, 6-8 per rose
3 oz pizza sauce
4 oz pizza dough
¼ cup shredded low moisture mozzarella cheese
fresh basil leaf, optional

Steps:

Cut off a piece of pizza dough and roll out over a floured surface until it's about 8 inches (20 cm) long. Try to get the dough as thin as possible.
Cover lightly in pizza sauce.
Place pepperoni at one end, so that the pepperoni aligns with the bottom of the dough. Place the second pepperoni piece so that it overlaps with the first piece, and is placed sightly higher than the bottom line of the dough. Continue layering pepperoni so that each one overlaps a bit less than the previous piece, and follows an upward angle.
Sprinkle the bottom half with low moisture mozzarella cheese, and beginning from the end with the most pepperoni, roll the dough into a lose coil.
Place in a muffin tin, with the pepperoni facing up.
If opting for the vegetarian version, peel long strips of skin off a tomato. (Video shows center ring being cut but you can peel strips from top to bottom to use more of the tomato)
Bake at 400°F (204°C) for 20-25 minutes, or until pepperoni edges are crispy and the dough is fully cooked through.
Remove from the oven and let cool. Lay over a bed of basil leaves (for taste and presentation).
Enjoy!

Nutrition Facts : Calories 189 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram

PIZZA ROSES

Pizza Roses image

Provided by Food Network

Categories appetizer

Time 40m

Yield 12 roses

Number Of Ingredients 6

Ingredients

Nonstick cooking spray, for spraying the pan
One 13.8-ounce package pizza crust dough, such as Pillsbury
All-purpose flour, for rolling the dough
1/2 cup pizza sauce
1/2 cup finely shredded mozzarella or Italian cheese blend
Two 6-ounce bags sliced pepperoni

Steps:

Preheat the oven to 400 degrees F. Spray a 12-count muffin pan with nonstick cooking spray.
Unroll the pizza dough onto a floured work surface. Using a rolling pin, roll out the dough slightly so that it is a uniform rectangle about 11 inches by 15 inches.
Slice the pizza dough widthwise into twelve 1 1/2-inch-wide strips. Separate the strips on the work surface. Spread a thin layer of pizza sauce onto each strip and sprinkle with a thin layer of cheese. Place about 7 slices of pepperoni slightly overlapping down the center of each pizza dough strip so that the top halves of the pepperoni slices hang over the edge of the dough strip. Carefully roll up each strip into a tight roll so it looks like a rose bud, then transfer to the prepared muffin pan.
Bake until the crust is golden and the pepperoni is slightly crispy, 15 to 18 minutes. Let cool in the pan about 3 minutes. Serve warm.

PIZZA ROSA AL BIANCO

Pizza Rosa Al Bianco image

Make and share this Pizza Rosa Al Bianco recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h11m

Yield 2 nine-inch pizzas

Number Of Ingredients 7

Ingredients

2 pizza dough, for two 9-inch pizzas (Neapolitan-Style Pizza Dough)
cornmeal or semolina flour, for dusting peel
1 torpedo red onion, thinly sliced
1 1/2 cups freshly grated parmigiano-reggiano cheese
24 pistachio nuts, very coarsely chopped
2 teaspoons fresh rosemary leaves
2 tablespoons extra virgin olive oil

Steps:

Place a baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour.
*Make pizza one at a time unless your peel and oven can accommodate both pizzas.
Shape dough on floured surface; transfer dough to a peel or inverted sheet pan that has been dusted with flour.
Spread half the onion slices over the dough; sprinkle half of the cheese over the onions, the scatter half each of the nuts and rosemary over the top.
Drizzle 1 tablespoon oil over the top, spiraling it out from the center.
Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes.
When pizza is done-crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden.
The underside should be browned and crisp, not white and soft.
Remove pizza from oven and serve it whole or let it cool for about 2 minutes before slicing and serving.
Repeat with the remaining ingredients to make the second pizza.

Nutrition Facts : Calories 439, Fat 33.7, SaturatedFat 12.8, Cholesterol 43.2, Sodium 1019.8, Carbohydrate 10.1, Fiber 1.7, Sugar 3, Protein 25

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