Pizza With Fresh Mozzarella Cheese Recipes

MEDITERRANEAN PIZZA WITH FRESH MOZZARELLA

Steps:

• Preheat the oven to 400 degrees F.
• Place the pizza crust(s) on a pizza pan or a large baking sheet. Spread the crust(s) with pesto sauce. Top with the peppers, tomatoes, olives, and pine nuts. Sprinkle with the shredded mozzarella, and place the mozzarella slices on top. Bake 12 to 15 minutes or until the pizza has reached the desired doneness.

GREEK PIZZA WITH MOZZARELLA AND FETA CHEESES

Steps:

• 1. Preheat oven at 425°F.
• 2. Saute the onions, garlic and julienned pepper with the olive oil until the onions are transluscent. Sprinkle crushed red pepper and rosemary. Remove from heat.
• 3. Oil an 11X17 pan or a pizza pan and sprinkle with cornmeal.
• 4. Spread dough over the pan.
• 5. Bake for 5 minutes.
• 6. Take out of the oven and sprinkle most of the mozzarella over the dough, saving a handful for later.
• 7. Spread the onion mixture over the mozzarella.
• 8. Sprinkle the capers over the mixture.
• 9. Sprinkle a handful of feta over the mixture.
• 10. Spread the tomato slices over the mixture.
• 11. Sprinkle the handful of mozzarella over the tomatoes.
• 12. Sprinkle the rest of the feta over the mozzarella.
• 13. Sprinkle the fresh basil over everything.
• 14. Bake for 15 minutes until edges are golden.
• 15. Optional: Keep the pan in the middle of the oven and turn on the broiler for a couple of minutes until the feta cheese is turning golden.

EASY PIZZA ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two cake pans with nonstick cooking spray.
• Roll out pizza dough on a lightly floured cutting board. Flatten out into a rectangle.
• Brush surface of the pizza dough with as much pizza sauce as you like.
• Cover dough with alternating slices of large pepperoni and mozzarella slices. Dot with small pepperoni slices.
• Starting at the long side, roll up the dough carefully into a jelly roll, making sure the filling stays in and pinch closed along the side. Slice into 1/2-inch rounds and place them inside the cake pans flat. Tuck the ends around as necessary and sprinkle Parmesan cheese over each slice.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Stir together olive oil, parsley, and garlic in a shallow bowl. Brush warm pizza rolls with garlic oil.

FRESH MOZZARELLA AND BASIL PIZZA

Steps:

• Preheat oven to 450°F Shape pizza dough ball into 6-8 inch circle on a lightly floured surface.( Circle doesn't have to be perfect) Place dough on a piece of prachment paper. Fold up edges of dough, forming a 1 inch border. Brush oil evenly over dough with a pastry brush, or drizzle evenly over dough.
• Cover pizza dough circle loosely with plastic wrap, and let rise in warm place, free from drafts, 15 to 20 minutes. Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven. ( I think the pizza stone is much better than the pan).
• Remove and discard plastic wrap from dough. Layer tomato, and next 3 ingredients evenly. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone.
• Bake at 450F for 10 minutes or until crust is golden.

SKINNY FRESH MOZZARELLA AND TOMATO PIZZA

Steps:

• In large bowl, dissolve yeast in warm water. Stir in half of the flour, the salt, sugar and 1 teaspoon oil. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover, let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate.
• Move oven rack to lowest position. Heat oven to 425°F. Grease cookie sheet or 12-inch pizza pan with oil. Sprinkle with cornmeal. Pat dough into 12-inch round on cookie sheet or pat in pizza pan using floured fingers. Press dough from center to edge so edge is slightly thicker than center.
• Cut cheese into 1/4-inch slices. Place cheese on dough to within 1/2 inch of edge. Arrange tomatoes on cheese. Sprinkle with salt, pepper, 2 tablespoons of the basil, the oregano and capers. Drizzle with 1 tablespoon oil.
• Bake about 20 minutes or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F.
• Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
• Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
• Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
• Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
• Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
• Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
• Remove pizza from grill and top with spinach. Cut and serve immediately.