Category Archives: PIZZA RECIPES

FLATBREAD PIZZA

Bake Time: 15 mins | Yield: 6 servings


Ingredients 

  • ½ cup Homemade pizza sauce, Exquisite Pizza Sauce
  • 3 (8 x 10) Flatbread wraps
  • 1 medium red onion, thinly ring-sliced
  • 1 ½ medium tomatoes, thinly sliced
  • 2 medium jalapeños, thinly sliced
  • 3 tablespoons diced red bell pepper
  • 10 black olives, chopped
  • 5 slices low-sodium bacon, cooked and chopped
  • 3 cups pizza cheese
  • Chopped fresh basil leaves, for garnishing

Directions

Preheat the oven to 350º F.

To make the sauce; In a small pot sauce, combine all pizza sauce ingredients and whisk continuously for 5 to 8 minutes over low-medium heat. Remove from heat and set aside to cool.

Roll the flatbread wraps down into the pizza stone, or sheet. Using a basting brush, brush flatbreads with olive oil lightly. Spread the sauce over flatbreads (there should be some sauce left over), then add onion, tomato, jalapeño, bell pepper, olives, bacon and pizza cheese. Place in the center of the oven and bake for 12 to 15 minutes, or until golden brown. Do not overbake.

Meanwhile, transfer the left over pizza sauce into an airtight container and refrigerate for next future use.

Remove pizza from the oven, garnish with chopped fresh basil leaves, slice and serve while hot.

Enjoy! 🙂

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Basic Pizza with Basil Pesto Sauce

Bake Time: 25 mins | Inactive: 1 hour | Yield: 8 servings 


Ingredients pestopizza1c

Dough;
1 cup warm water
1 envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 ½ cups bread, or all-purpose flour
1 teaspoon salt

Toppings;
(your preferred toppings)
1 cup cheddar cheese
1 ½ cups mozzarella cheese

Directions

Preheat the oven to 400º F. Dust a pizza pan with yellow cornmeal. Set aside.

Dough–>> In a large bowl, combine together the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. Add the 2 ½ cups of flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue working the dough until it is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead for about 3 to 5 minutes.

Brush another large mixing bowl with remaining olive oil. Place the dough in the bowl. Cover with plastic wrap and set in a warm place, let set for an hour to double the size. Once ready, roll out the dough into a 14-inch diameter circle, about ¼ – ½ -inch thick. Transfer the dough to the prepared pizza pan and drizzle with olive oil.

Basil Pesto;Screen Shot 2014-07-05 at 12.29.09 PM
2 ½ cups fresh basil leaves
1 cup fresh italian parsley
½ cup grated Parmesan cheese
¼ cup pine nuts, toasted
4 cloves garlic, peeled
¼ teaspoon black pepper
¼ teaspoon salt
½ teaspoon red pepper flakes
½ cup extra-virgin olive oil
1 tablespoon lemon juice
2 tablespoons water

Combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Spread the pesto mixture over, top with preferred toppings, sprinkle the parmesan and mozzarella cheese over. Bake until the crust is golden and the cheese has melted, about 18 – 25 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

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Pizza with White Pizza Sauce

Bake Time: 40 mins | Yield: 8 servings | Level: Intermediate


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Ingredients

Dough:

3 cups all-purpose flour, plus more for dusting
1 envelope instant dry yeast
1 teaspoon sugar
1 teaspoon kosher salt
1 ½ cups water, warm
2 tablespoons olive oil

Sauce:
3 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1 tablespoon fresh chives, chopped
1 teaspoon cayenne pepper
salt and pepper
1 cup heavy cream
½ cup whole milk
1 cup grated Parmesan

Toppings:
¾ pound ground beef
4 gloves garlic, chopped
1 ½ cups sliced mushrooms
Salt and pepper
4 jalapeños, sliced
1 medium red onion, sliced
2 japanese eggplants, sliced, optional
1 red bell pepper, sliced
½ cup grape tomato, halved
8-10 black olives, sliced
3 tablespoons fresh parsley, chopped
1 tablespoon red pepper flakes
½ cup grated Parmesan cheese
2 ½ cups Mozzarella cheese
½ cup fresh basil leaves, chopped

Directions

Dough–> In a large bowl, using electric mixer, combine the flour, yeast, sugar and salt. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, sprinkle flour, 1 teaspoon at a time until the dough comes together in a solid ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease another large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put aside to let it double in size, about 1 hour.

Preheat the oven to 400º F. Sprinkle the pizza pan with cornmeal. Set aside. Meanwhile, make the sauce and prepare all the other ingredients.

Sauce–> Heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Add the chives, cayenne pepper, salt and pepper. Gradually add the heavy cream and milk and whisk until mixture begins to thicken and bubble. Add the Parmesan, stir gently for 1 minute. Remove from heat and set to cool until ready to use.

Toppings–> Place together the ground beef, garlic, mushrooms, salt and pepper in a large skillet. Cook over medium high heat until evenly brown, about 5 minutes. Drain excess fat, if any.

Turn the dough out onto a lightly floured surface, cover with a clean kitchen towel or plastic wrap and let set for another 5-10 minutes. Roll out the dough into a 14-inch diameter circle, about ¼ – ½ -inch thick. Transfer the dough to the prepared pizza pan and drizzle with olive oil. Spread the sauce over, leaving a 1-inch border. Add the beef, and the other 9 ingredients. Sprinkle the Parmesan and Mozzarella cheese on top. Bake until the crust is golden and the cheese has melted, about 25-30 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

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Flatbread Pizza with Parsley Pesto Sauce

Prep: 30 mins | Idle: 1 hour 15 mins | Cook: 12 mins | Yield: 6 servings


Ingredients: 

~Flatbread-Style Pizza w/ Parsley Pesto~

Pizza Crust:
1 package active dry instant yeast
1 tablespoon sugar
1 cup luke warm water
1/2 tablespoon salt
4 tablespoons extra-virgin olive oil
3 cups 00 flour, and more for dusting

Toppings:
1/2 cup pitted black olives, sliced
1/2 cup pimiento-stuffed green olives
5 gloves garlic
1 tablespoon capers
3/4 cup Italian fresh parsley
1 teaspoon fresh (or dry) oregano leaves
1/4 cup extra-virgin olive oil
1 medium size eggplant, chopped
1/2 cup fresh mushroom, chopped
1/2 cup diced pineapple, drained
1/2 cup roasted red bell pepper, chopped
1/2 cup pepperoncini peppers, sliced, optional
1 cup freshly grated Parmesan cheese
1/2 cup crumbled chèvre (goat) cheese

Directions:

Preheat the oven to 400º F.

For pizza crust; In a large bowl, combine the yeast, sugar and water, using hand/stand electric mixer stir until well dissolve. Let the dough mixture stand until the yeast starts to form, about 5-10 minutes.

Turn the mixer on low speed, add the salt and 2 tablespoons olive oil. Add the flour a little at a time, keep mixing until well incorporated. If sticky, add more flour, continue mixing until the dough forms into a ball, about 5-8 minutes. Put the dough out into a floured surface and knead over until it’s smooth and elastic. Form the dough into round and place into a slightly oiled bowl. Cover with plastic wrap and let it set for about an hour.

When the dough is domed and spongy, turn it out onto a floured counter or board. Roll and stretch into  a cylinder and divide  it   into 3 pieces. Cover and let it set for another 10 minutes. Roll out a piece of dough into a 12-inch circle and about 1/8-inch thin. Lay pizza dough onto a non-stick pizza pan and bake for  8 – 12 minutes or until light golden brown.

For Pesto Sauce; Using food processor or blender, place olives, garlic, capers, parsley, oregano and oil. Process until well blended/pureed.  On a pre-baked crust, top evenly with all the remaining ingredients and bake for 8-12 minutes, or until light golden brown. Serve (with salad or anything of your choice).

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