Underwater Pizza Recipes

MEDITERRANEAN PIZZA RECIPE

Steps:

• Preheat the oven to 450°F. IF you're using a pizza stone, place it in the oven.
• On a baking sheet or a pizza peel, roll out the pizza dough to 12 inches.
• Spread olive oil on the dough and sprinkle salt, thyme, black pepper and dried basil on the pizza dough.
• Top the pizza dough with artichoke hearts, sun-dried tomatoes, olives, red onion and fresh mozzarella.
• Transfer the pizza onto the pizza stone (if using) and bake in the oven for about 12 to 15 minutes until cheese is melted and bubbly and the dough is crispy on the edges.
• Top with fresh tomatoes and chopped parsley.
• Serve immediately.

THE LITTLE MERMAID-INSPIRED UNDER THE SEA PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 500°F (260°C).
• Make the white sauce: In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Cook, whisking frequently, until the roux turns golden brown and begins to smell nutty, about 3 minutes. Slowly whisk in the milk and cook, continuing to whisk constantly, until the sauce begins to bubble and thicken, about 3 minutes. Add the Pecorino-Romano and whisk to incorporate until completely melted. Remove the pot from the heat, cover, and set aside.
• Make the seafood: In a large, high-walled skillet, heat the olive oil over medium heat. Add the garlic and Calabrian chiles and cook until the garlic begins to turn golden and smells toasty, about 3 minutes. Add the salt, then carefully pour in the wine and bring to a boil. Add the mussels and clams and cook until the shellfish begin to open, about 3 minutes. Add the shrimp and continue cooking until they turn bright pink, about 3 minutes more. Remove the clams, mussels, and shrimp from the pan using a slotted spoon, leaving the broth behind. Remove the clam and mussel meat from the shells and set aside with the shrimp, discarding the shells. Cover the broth and keep warm until ready to serve.
• Assemble the pizza: Pour 1 tablespoon olive oil onto a baking sheet and use your fingers to spread evenly. Place the pizza dough on the baking sheet and drizzle the remaining 2 tablespoons of olive oil over the dough. Use your fingers to press the dough into a 12-inch-wide circle, creating a 1-inch wide lip around the edges and pressing more firmly in the center of the dough to flatten into a well. Fill the well with white sauce, then top with the clams, mussels, and shrimp.
• Bake until the sauce is bubbling and the crust is a very dark brown with some extra-crispy bits around the edges, about 10 minutes. Remove the pizza from the oven and transfer to a large cutting board.
• While still hot, grate Parmigiano-Reggiano cheese all over the pizza, then top with the parsley. Slice the pizza.
• Pour the seafood broth into a small bowl and serve alongside the pizza with lemon wedges for squeezing.
• Enjoy!

FOUR SEASONS PIZZA: PIZZA QUATTRO STAGIONE

Steps:

• Prepare the dough 1 hour prior to making pizza. Divide the dough into 4 (6-ounce) balls. Allow to rise until ready to shape.
• Preheat oven with pizza stone to 500 degrees F.
• Prepare the toppings. In a bowl, combine the mozzarella and Fontina. In a small saute pan, over high heat, saute the mushrooms in the olive oil until done. Season with salt and pepper. Transfer to a plate and allow to cool. Reserve. Remove the meat from the steamed clams and reserve. Discard the shells. Slice the tomato into at least 6 thin round slices. Reserve.
• To assemble the pizzas: Place a ball of dough on floured board and stretch to about 10 or 12 inches. Repeat with 2 additional balls. Divide last dough ball into 6 pieces, and roll each one into 10-inch strips. Divide tomato sauce evenly on dough circles leaving a small rim. Divide the cheese on top of each pizza. Carefully place 2 strips of dough over each pizza so that you have 4 quarters which represent the 4 seasons.
• Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms, and 1 with prosciutto julienne.
• Slide pizza onto hot pizza stone. Bake for 7 to 8 minutes or until the crust is golden brown.
• Remove from the oven and transfer to a serving plate. Sprinkle basil over tomato section and grated Parmesan over the mushroom section. Serve immediately.
• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
• In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• Yield: 4 (8-inch) pizzas
• In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
• Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
• Yield: 2 1/2 cups
• Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
• Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
• Yield: about 2 quarts
• Recipe courtesy Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

DELICIOUS OVEN PIZZA SUB SANDWICHES

Steps:

• Slice 6 buns (or how many you desire, just increase the ingredients).
• On the bottom half of the buns, layer sausage, then ham, then pizza sauce, then cheese, then onion, then banana peppers (seaon the peppers with black pepper) then pepperoni and lastly the salami.
• Replace the tops.
• Wrap each bun in heavy-duty foil that has been sprayed well with non-stick cooking spray.
• Place on baking sheet.
• Bake at a 400 degree oven for about 12-15 minutes, or until the cheese is melted.
• Serve immediately.
• **NOTE** banana peppers in a jar are usually found in the pickle section of any grocery store.
• Delicious!