Puffed Pan Pizza Recipes

PAN PIZZA

Steps:

• The dough can be made in a bread machine, a stand mixer or in a bowl with an electric hand mixer.
• If you have a bread machine, add all of the ingredients to the bread machine, push the pizza dough button and let it do it's thing.
• After the dough is made in the bread machine, remove it from the machine, place it in an oiled bowl and cover it with a towel. Let it sit covered for at least one hour, or up to 8 hours.
• If using a stand mixer or electric hand mixer, follow the steps below.
• Add the bread flour, salt, sugar, yeast, olive oil and 5 ounces of water to a stand mixer or large bowl.
• Use a dough hook on the stand mixer or an electric hand mixer to combine the dough for 2 minutes.
• Add the remaining 5 ounces of water and continue mixing the dough together for 15 minutes on medium speed.
• Cover the dough in the mixing bowl and allow it to rest for 1 hour, or until the dough has doubled in size.
• After an hour, punch the dough and fold it in half, repeating this process six times.
• Cover the dough for a minimum of one hour, or up to 8 hours. Leaving it in a warm place on the counter.
• This recipe makes enough dough for two pizzas. When ready to cook the pizza, divide the dough in half. If you're only making one pizza, store the other half of dough in an airtight container, that's been coated with olive oil.
• Remove three whole tomatoes from a can of San Marzano tomatoes. Use your hands to crush the tomatoes into a bowl.
• Add the fresh basil, oregano, salt, sugar and olive oil, combine all of the ingredients. Set aside.
• Preheat the oven broiler to high.
• Brush the olive oil in the bottom and sides of a 12 inch nonstick skillet, or cast iron skillet.
• Sprinkle the cornmeal evenly over the olive oil, in the bottom and edges of the pan.
• Sprinkle the salt, black pepper, garlic powder, onion powder, dried basil and dried oregano evenly in the bottom of the skillet.
• Use your hands to stretch the pizza dough out to about 12 inches wide, then place the dough in the skillet.
• Cover with a clean kitchen towel and let rise for 20-30 minutes.
• Place the skillet with the pizza dough on a burner on the stove.
• Turn the stove to high heat and wait for the oil to start to bubble around the edges of the dough.
• Once the oil begins to bubble, turn the heat down to medium-high, add about half of the mozzarella cheese around the edges and set a 10 minute timer.
• Wait 8-9 minutes, then use a spoon to spread the sauce evenly over the pizza and sprinkle the parmesan cheese on top of the sauce.
• After the 10 minute timer is up, turn the heat on the stove off and add the remaining cheese and toppings evenly across the pizza.
• Place the pizza under the broiler on the middle rack of the oven for 2 minutes, or until the cheese turns brown.
• Remove the pizza from the oven and lift the pizza out of the skillet immediately, or it will continue cooking in the hot skillet.
• Transfer the pizza to a cutting board, then wait 3-4 minutes before slicing the pizza to allow the cheese to cool slightly.

PUFF PASTRY PIZZA

Steps:

• For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
• Preheat the oven to 415 degrees F, then start on the pizza toppings.
• For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
• To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
• Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
• Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
• Slice each into smaller pieces and serve!

EASY PEPPERONI PIZZA MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray 10 muffin cups with cooking spray.
• Press biscuits, one at a time, between hands to flatten. Place each flattened biscuit in a muffin cup; press into bottom and up sides of muffin cup. Set aside for biscuit to settle and slightly rise, about 5 minutes. Lightly press biscuits into cups as needed.
• Spoon 1 tablespoon pizza sauce into each biscuit; top each with 1 slice pepperoni and 1 tablespoon mozzarella cheese.
• Bake in the preheated oven until biscuit is lightly browned and cheese is melted, about 10 minutes. Remove each pizza from tin and place on a cooling rack, about 5 minutes.

PUFFED PIZZA CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, water and spaghetti sauce mix. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, place flour in a small bowl. Combine the milk, egg and oil; whisk into flour just until blended. , Pour meat mixture into a 3-cup baking dish coated with cooking spray. Sprinkle with mozzarella cheese. Pour flour mixture over top. Sprinkle with Parmesan cheese. , Bake, uncovered, at 400° for 20-25 minutes or until golden brown and center is set.

PAN-FRIED PIZZA

Steps:

• Combine flour, yeast and salt in a food processor. Turn machine on and add 1/2 cup water and 2 tablespoons oil through feed tube. Process for about 30 seconds, adding more water, a tablespoon or so at a time, until mixture forms a ball and is slightly sticky to the touch. (If mixture becomes too sticky, add flour a tablespoon at a time.)
• Put one tablespoon olive oil in a bowl and turn dough ball in it. Cover bowl with plastic wrap and let rise until dough doubles in size, 1 to 2 hours. When dough is ready, re-form into a ball and divide it into 4 pieces; roll each piece into a ball. Place each piece on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until each puffs slightly, about 20 minutes.
• When ready to cook, press one ball into about a 10-inch round. Use a little flour, if needed, to prevent sticking and a rolling pin, if desired. Film a 10-inch skillet with olive oil and turn heat to medium. When oil shimmers, put dough in pan and adjust heat so it browns evenly without burning. (If dough puffs up unevenly in spots, push bubbles down.)
• Turn dough, then top browned side with tomato sauce, cheese, a bit of salt and pepper, and, if you like, prosciutto and/or basil leaves. If top is now heavily laden, cover pan and continue cooking, or run it under broiler, just until toppings become hot. With only a couple of toppings, just cook until bottom browns. Repeat with remaining dough; serve hot, warm or at room temperature.

20-MINUTE ONE-PAN PIZZA RECIPE BY TASTY

Steps:

• In a large nonstick pan, combine the warm water, olive oil, flour, sugar, yeast, and salt. Use a spatula to stir the ingredients, then smooth the dough to the edges of the pan.
• Spread the marinara sauce over the dough, all the way to the edges. Sprinkle the mozzarella evenly over the sauce, then top with the pepperoni.
• Place over medium heat, cover, and cook for 10 minutes with the vent covered.
• Uncover the vent and cook for 5 more minutes, until the edges are crispy.
• Slide the pizza out of the pan onto a cutting board and let cool for 5 minutes.
• Sprinkle with basil, then slice and serve.
• Enjoy!

EASY PIZZA POCKET

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Unroll puff pastry sheet onto a large piece of parchment paper. Cut an equal number of 1-inch strips diagonally down both sides of the pastry, leaving the center uncut.
• Spread pizza sauce over the center of the pastry. Cover sauce with pepperoni, mushrooms, and mozzarella cheese. Braid strips over the filling, alternating from side to side.
• Transfer pastry to a baking sheet. Brush beaten egg white over the top. Sprinkle Parmesan cheese over pastry.
• Bake in the preheated oven until puffed and golden, about 25 minutes.

PIZZA PUFFS

Steps:

• Preheat oven to 400°. Shape dough into 1-1/2-in. balls; flatten into 1/8-in. thick circles. Place 1 pepperoni slice and 1 cheese cube in center of each circle; wrap dough around pepperoni and cheese. Pinch edges to seal; shape into a ball. Repeat with remaining dough, cheese and pepperoni. Place seam side down on greased baking sheets; bake until light golden brown, 10-15 minutes. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Add garlic and salt, taking care not to brown butter or garlic; brush over puffs. Serve with marinara sauce; if desired, sprinkle with red pepper flakes and Parmesan., Freeze option: Cover and freeze unbaked pizza puffs on waxed paper-lined baking sheets until firm. Transfer to a freezer container; seal and return to freezer. To use, preheat oven to 325°; bake pizza puffs on greased baking sheets as directed, increasing time as necessary to heat through.

SHEET-PAN PIZZAS

Steps:

• Preheat the oven to 550 degrees F, or to as high as your oven will go.
• Drizzle 1 to 2 tablespoons oil over a 13-x-18-inch sheet pan. Place one ball of on the sheet pan and gently stretch out towards the edges; it should stretch to within 1 inch of the edge of the pan all the way around. If the dough resists stretching and springs back, set it aside for a few minutes to relax, then try again. Repeat this with the other ball of dough on a second sheet pan.
• For the pesto, pea and burrata pizza: Combine the peas and salt in a small bowl and mash with a fork. Set aside.
• Drizzle one stretched pizza crust with 1 to 2 tablespoons oil, then bake it until the edges start to turn golden and the middle puffs up slightly, about 7 minutes. Remove the crust from the oven and top with the pesto, peas and another drizzle of oil. Bake until browned around the edges and bubbling, about 5 minutes longer.
• Remove the pizza from the oven. Tear the burrata into chunks and dot it over the pizza. Sprinkle with the Parmesan, basil and black pepper. Slice and serve.
• For the Margherita with prosciutto pizza: Stir the tomato paste, oil, salt and pepper together in a small bowl. Spread the mixture over the other stretched pizza dough in a thin even layer. Sprinkle with the mozzarella.
• Place in the oven and bake until puffed and golden around the edges, 8 to 10 minutes. Remove from the oven and top with the prosciutto, basil leaves and arugula. Drizzle with a little more oil and sprinkle with pepper and flaked salt. Slice and serve.