Salami Tomato And Ricotta Pizzas Recipes
RICOTTA AND TOMATO PIZZAS
Pizza dough is a great place for a yeast-dough beginner. It's a simple, easy recipe with a spectacular payoff -- homemade pizza!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 2 (12-inch) pizzas
Number Of Ingredients 14
Steps:
- To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
- Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
- Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
- Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste.
- Preheat oven to 425 degrees F.
- Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza.
SALAMI AND RICOTTA PIZZAS
Make and share this Salami and Ricotta Pizzas recipe from Food.com.
Provided by ImPat
Categories Cheese
Time 22m
Yield 2 pizzas, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 230C (210C fan forced).
- Place pizza bases on 2 large oven trays.
- Combine tomato and sugar in a small bowl and stir to dissolve sugar and then spoon tomato mix evenly over bases, crushing slightly with the back of a spoon.
- Sprinkle with half the pizza cheese and then top with the olives and eggplant and sprinkle with remaining pizza cheese and then top with the salami and then bake for 10 minutes.
- Sprinkle with the ricotta and bake for 2-3 minutes more or until ricotta is just heated.
- Remove pizzas from oven and sprinkle with basil and pepper.
- Serve with salad.
Nutrition Facts : Calories 497.6, Fat 31.2, SaturatedFat 17.2, Cholesterol 101, Sodium 798.3, Carbohydrate 28, Fiber 11.9, Sugar 12.6, Protein 30.8
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