Vs Pepper Blue Pizza Recipes

PEPPER LOVER'S PIZZA

Steps:

• In a large skillet, heat oil over medium-high heat until hot. Add peppers, onion and Italian seasoning; cook and stir until vegetables are tender. , Cut bread in half lengthwise; place on a baking sheet. Spread cut sides of bread with pesto; top with pepper mixture. Top with cheese., Broil 4-6 in. from the heat for 5-8 minutes or until cheese is melted. Cut into slices.

PIZZA WITH NY STRIP, BLUE CHEESE AND BALSAMIC GLAZE

Steps:

• For the glaze:
• Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.
• For the steak:
• Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.
• For the pizza:
• Heat the grill to high.
• Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.
• In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.
• Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

BLUE CHEESE PIZZA, 3 WAYS

Steps:

• In a medium bowl, use a wooden spoon to thoroughly mix together the flour, yeast, and salt. Add the water and mix thoroughly, until the dough comes together in a rough, tacky mass.
• Cover the bowl with plastic wrap or a kitchen towel and let rise at room temperature for 18 hours, or until it has more than doubled. (It will take longer in a chilly room and less time in a very warm one.)
• Once dough has sufficiently proofed, flour a work surface and scrape out the dough. Divide into 3 equal parts. Take one portion of dough and pull all four sides of the dough to the center. It doesn't matter if you start on the left or right, or the top or bottom, what you want is four folds to make it easier for you to form the dough into a perfect round shape.
• Gently seal the seams of the dough and turn, seam-side down, molding the dough gently with your palms into a neat circular mound. Repeat with remaining two portions of dough. Dust the mounds with more flour if they are sticky.
• Let the dough rest for a bit while you prepare your pizza toppings. Preheat oven to 425°F (220°C). (If you don't intend to use the dough right away, you can wrap the balls individually in cling-wrap and refrigerate for up to 3 days. Before using, return to room temperature first. Leave the dough out on the counter, covered in a damp cloth or cling-wrap, for 2 to 3 hours before needed.)
• Take one ball of dough and generously flour it, your hands, and the work surface. To me, the easiest way to shape the pizza is by using a rolling pin to flatten the disk a bit, and then gently pressing the dough out with your fingers until you get a 10 to 12 inch piece of dough. Don't worry if it's not round, and don't handle it more than necessary. Don't apply too much force as you roll the dough out with a pin because you want some of the gas bubbles to remain in the dough. It should look slightly blistered. (Another method is to stretch out the dough using your knuckles as you rotate it, but I'm really bad at it!)
• Whatever method you use, place the pizza on the center of a peel or a baking sheet lined with parchment. Top with one or all of the below pizza flavors.
• Heat 2 Tablespoons olive oil in a large frying pan over low heat. Add the onions and pinch of salt. Cook very slowly for 15 to 20 minutes, stirring occasionally to prevent sticking or burning. Do not be tempted to turn up the heat to hasten the process or your onions might get burnt.
• Once onion are softened and tinged golden, add the brown sugar and balsamic vinegar. Mix together with a wooden spoon. Mix in the mushrooms. The caramelization will now start and continue as you cook the onions for 5 to 10 minutes. Stir occasionally until sticky and caramelized. Remove from heat and use immediately. (Otherwise, store in an airtight container in the fridge. You will not use all the caramelized onions so store leftovers in the fridge in this way. )
• Prepare the pizza by brushing 2 teaspoons olive oil all over the pizza dough. Evenly sprinkle the mozzarella, followed by the mushrooms, the basil, and the crumbled blue cheese.
• Bake in preheated oven for 10 minutes, or until cheese is bubbling and dough is golden brown. Rest 5 minutes, then sprinkle some green onions on top before slicing and serving.
• In a small bowl, mix together cooked chicken and the hot sauce. Brush the olive oil all over your prepared pizza dough, then sprinkle evenly with mozzarella.
• Place pieces of marinated chicken on the pizza, followed by the cilantro. Finally, sprinkle the crumbled blue cheese all over.
• Bake in preheated oven for 10 minutes, or until cheese is bubbling and dough is golden brown. Rest 5 minutes, then sprinkle some green onions on top before slicing and serving.
• In a small bowl, whisk together olive oil and honey. Brush this honey-olive oil all over your flattened round of dough. Sprinkle evenly with mozzarella cheese, then place the slices of pear all over the pizza. Scatter the walnuts and crumbled blue cheese.
• Bake in preheated oven for 10 minutes, or until cheese is bubbling and dough is golden brown. Drizzle more honey on top of the freshly baked pizza. Rest 5 minutes before slicing and serving.

STEAK PIZZA WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out 1 dough half into a 14-inch oval. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half. Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.
• Meanwhile, pat steak dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
• In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.
• Thinly slice steak against grain. Top crusts with steak, vegetables, and cheese. Bake pizzas just until cheese is melted, 3 minutes. Sprinkle with parsley before serving.

DETROIT-STYLE PIZZA

Steps:

• Make the dough:
• In the bowl of a stand mixer, add the water and sea salt and stir to dissolve the salt. Add the flour and yeast and mix with a wooden spoon until the dough becomes a shaggy mass. Make sure that all of the flour is hydrated. Using the dough hook attachment, mix on medium-low speed for 4 minutes. Scrape the sides of the bowl and release the dough from the hook. Mix for an additional 4 minutes. It will now hold a round shape.
• Spray a bowl with nonstick cooking spray or brush lightly with olive oil. Place the dough into the bowl and cover with plastic. Let the dough relax for 15 minutes, and then shape the dough.
• Shape the dough:
• Lightly oil or butter the inside surfaces of a 9-by-13-in [23-by-33-cm] baking pan or Detroit pizza pan.
• Place the dough into the pan and use your fingertips to spread the dough out to the corners and sides of the pan. The dough will be sticky, so lightly dip your fingertips in oil to make stretching it easier. Set the pan aside, cover with plastic, and let rise in a warm area for1 1/2 to 2 hours, or until the dough is approximately 1/2 to 3/4 in [1.5 to 2 cm] tall in the pan.
• Make the sauce:
• Combine the tomatoes, sugar, oregano, basil, garlic, salt, and pepper and stir together in a medium saucepan. Bring to a simmer over medium heat, stirring periodically. Using an immersion blender or food processor, purée the sauce until smooth. Place it back over medium heat. Simmer the puréed sauce until slightly thickened, 5 to 10 minutes, stirring periodically.
• Keep the sauce warm for ladling over the pizza, or cool and refrigerate for up to a week. This recipe makes about 3 cups [710 ml] of sauce and it can also be frozen for up to 3 months, if desired. You will have more sauce than you need for one pizza.
• Top and bake the pizza:
• Preheat the oven to 475°F [240°C].
• Sprinkle the Parmesan cheese around the edge of the pizza where the dough touches the sides of the pan. This cheese will form a crispy, caramelized edge on the crust. If desired, place pepperoni in two rows of four down the length of the pizza, directly on top of the dough. Gently push the pepperoni into the dough.
• Sprinkle the mozzarella and brick cheeses over the surface of the pizza, spreading them all the way to the edges where the dough meets the sides of the pan. This cheese will also contribute to the crispy, caramelized edge on the crust. Season the top of the pizza with a pinch each of oregano and salt.
• Place in the oven and bake for 15 minutes. Look for an amber-colored top and crispy edges.
• After removing the pizza from the oven, use a small offset spatula or knife to loosen the sides of the crust from the pan. Slide the pizza out of the pan onto a cooling rack. At this point, if a crispier bottom is desired, you can put the pizza (out of the pan) directly onto the oven rack or a sheet tray and bake for an extra 5 minutes for a slightly more browned finish on the bottom of the crust.
• After you remove the pizza from the oven, top it with the warm sauce. Traditionally, it is ladled into two rows down the length of the pizza. Serve warm.
• Do Ahead:
• This pizza can be kept in the refrigerator for up to 3 days and reheated on a lightly oiled sheet tray at 475°F [240°C].

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!

PESTO, ROASTED CORN, AND BLUE CHEESE PIZZA

Steps:

• Melt 2 tablespoons butter in a saute pan over medium heat. Stand corn on its end in the pan and cut kernels directly into the pan. Add red bell pepper and cook for 10 minutes, or until corn begins to brown. Remove from heat and reserve.
• Sprinkle your rolling surface with a handful of cornmeal or flour. Place the dough in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
• If you are grilling on a charcoal grill, set coals on one side of the grill.
• Place dough directly on the cooking grate over medium heat for 1 to 3 minutes, until the crust is well marked and browned. Flip dough and spread pesto evenly over crust. Sprinkle corn and bell pepper over top, then place cheese over the top. Move to indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper and slice. Serve immediately

BEEF & BLUE PIZZA RECIPE - (4.3/5)

Steps:

• Position oven rack in center of oven. Preheat oven to 425°F. In large skillet cook onion in 1 tablespoon of the olive oil over medium-high heat 3 to 5 minutes or until onion is just tender. Place bread shell on baking sheet; brush with remaining olive oil. Bake 5 minutes. Meanwhile, stack beef slices on cutting board; slice into strips. Top shell with beef, sweet pepper, onion, cheese, and pizza seasoning. Change oven setting to broil. Broil pizza 4 to 5 minutes or until toppings are heated through and crust is browned. Cut in wedges. Serves 4.

BLUE CHEESE AND ASPARAGUS PIZZA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
• Bake the asparagus in the preheated oven for 10 minutes.
• While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
• Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.

VEGAN MUSHROOM, PEPPER, & OLIVE PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• In a food processor, pulse the walnuts until mostly crumbly, about 10 pulses. Add the mushrooms and pulse again until crumbly, but do not to overprocess.
• Heat the olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and cook for another 2-3 minutes, until fragrant. Add the mushroom walnut mixture and cook for 5-7 minutes, until most of the liquid from the mushrooms has been released and evaporated. Add the soy sauce, paprika, fennel, salt, and pepper and cook for 3-4 minutes more, until the mushroom mixture begins crisp slightly. Remove from the heat.
• Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
• Spread the marinara sauce over the pizza dough in an even layer, then sprinkle with the vegan mozzarella. Top with the mushroom walnut mixture, olives, and bell pepper.
• Bake for 14-16 minute, until the crust is lightly golden around the edges.
• Cut into 8 slices and serve.
• Enjoy!

V'S PEPPER BLUE PIZZA

Steps:

• Combine yeast and water in a non-metallic bowl and stir until dissolved.
• In a separate bowl combine the flours and spices.
• When yeast starts to bubble, add the dry ingredients and mix well.
• Place dough in a non-metallic bowl greased with olive oil, roll the dough until all of it is greased, cover with plastic wrap and let rise until doubled in size - about 1 hour.
• Sprinkle a thin layer of cornmeal onto your pizza pan.
• Roll dough out on a floured board to fit your pizza pan (I use 14 or 16 inch pan depending on how thick I want my crust).
• Preheat oven to 450 degrees - bake dough in the oven for 10 minutes or until the center of the crust looks firm. (I do this only because my oven does not get as hot as I would like it to for pizza. If you have a pizza oven, then there is no need to pre-bake the crust.).
• Remove dough from oven and apply toppings below.
• Apply layer of tomato puree onto the pizza crust (I usually use about ½ can).
• Sprinkle the fontal cheese on top of the sauce.
• Apply a generous amount of peppadew peppers over the fontal cheese (at least ½ jar) I leave the peppers whole, but you can cut in half if you prefer.
• Apply the sliced pepperoni.
• Apply the crumbled blue cheese.
• Brush a bit of olive oil on the rim of the pizza.
• Return to the 450 degree oven and bake for an additional 15 minutes or until the cheese is melted.