Fig and Prosciutto Pizza Recipe
For Dough:
3 cups all-purpose flour
1 pkg. active dry yeast, which has always been in a refrigerator
3/4 cup warm water, no hotter than 110′ F
1 pinch of sugar
2 tsps. Sea-salt
2 tbsps. olive oil
Olive oil for the resting bowl
For Pizza:
pizza dough from the recipe above
1/2 lb. Prosciutto di Parma from San Daniele. Do not use a substitute.
1 tbsp. fennel seeds
1 pint fresh figs, stems removed, sliced to the thickness of a pea.
Extra virgin olive oil
Directions:
To make pizza dough: Dissolve the package of yeast by combining with water and sugar for around 7-10 mins. Prepare your mixer and fit it with dough hook and add your yeast,water and sugar mixture inside it.Add in salt, flour and olive oil. Let mixer combine them well til a ball of dough is formed. After ball of dough is formed, let it rest. This takes about 3 mins.
After resting pizza dough, pulse it for 3 more times. Dust some flour lightly on any flat surface and place your dough on it and start kneading for around 5 mins.
In a bowl that is coated with oil, place your dough inside it and make sure to turn dough around the bowl so all sides of your dough is covered in oil. Place a plastic wrap on top of bowl containing dough. Let it rise in warm location for around 2 hrs.
After dough has rested, punch it down at the center to release gases. Take dough out on any flat surface that is dusted lightly with flour and then cut into 2 equal portions. Freeze other portion to use some other time. Make a ball of dough with other portion and then cover in a bowl and make sure to let stand for 30 mins.
For topping of this pizza: In a dry hot pan, toast some fennel seeds for 5 mins. and set this aside. Turn on oven and heat it to around 475′ F and place the pizza stone on oven’s top rack.
Please use cookie or baking sheet which doesn’t have any edges. Sprinkle cornmeal or wondra flour on sheet and roll your pizza dough out to pizza stone’s size.
Place the rolled out dough on your floured cookie sheet. Arrange layers of figs & prosciutto on top. Sprinkle toasted seeds of fennel on your pizza. Place pizza on pizza stone from cookie sheet with sliding motion. Be fast when sliding out pizza.
Bake in oven for around 5 mins. or just until crust’ bottom is crisp and appears golden in color. Take out your pizza the oven and from pizza stone using a spatula and sheet pan as well. Prior to serving, place the cooked pizza on a board and drizzle with extra virgin olive oil.
Slice into squares and serve.
Caribbean Pizza Recipe
Ingredients:
1 pizza crust
6 ozs. shredded mozzarella cheese
8 ozs. tomato sauce
4 tsps. lime juice
30 ozs. rinsed and drained black beans
8 ozs. pineapple, crushed (drain off)
2 tbsps. chopped fresh cilantro
Directions:
Oven should be preheated to around 425′ F. Bake the dough for about 5 mins. Evenly spread out tomato sauce on the partially baked pizza.
Layer wth pineapple and black beans then drizzle lime juice on the pizza top. Sprinkle shredded mozzarella and chopped cilantros then put the pizza back inside the hot oven then continue baking for another 12 to 14 mins. or just until the crusts’ edges have turned golden & the cheese has melted at the pizza’s center.
Spam Pineapple Pizza Recipe
Ingredients:
,1 can Refrigerated all-ready pizza crust (10 ounces)
,1 can SPAM Luncheon Meat, cut in thin squares (12 ounces)
,1/2 cup red onion, thinly sliced
,1 pkg. Provolone cheese (6 ounces), Sliced
,1 can drained Chunky pineapple (8 ounces)
,1/2 cup green pepper, Chopped
Directions:
Preheat oven around 425′ F. Get a 13×9-inch or 12-inch baking pan and grease it well. Roll out dough and then press into the pan.
Layer with sliced cheese and then top the remainder of the ingredients. Bake in the oven for 25 to 30 mins. or just until the crust has turned to a deep golden brown.
Mini Pizzas Recipe
Ingredients:
For the Pizza Dough:
4 cups flour
1 1/2 cup warm water (110� F)
3/4 tsp. salt
1 1/2 tbsp. active dry yeast
1 tbsp. olive oil
For the Toppings:
mushrooms
tomato paste
mozzarella cheese, grated
ham
pineapple
pepperoni, sliced
salami
onions
any other toppings that you like
Directions:
For the Pizza Dough: In a bowl, combine yeast and water (warm) until it dissolves. Let it stand for about 5 mins. Add remaining ingredients for the dough and make sure to incorporate well. Start kneading dough for about 7 to 8 mins and then put in an oiled bowl to allow dough to rise for about 1.5 hrs.
When dough is ready, form them in small round pizzas measuring around 4 to 5 inches. Place them in a cookie sheet and freeze. If ready to cook, then thaw out the pizzas from the freezer then just put them on another baking or cookie sheet that is already greased and dusted with some cornmeal.
For the toppings: Layer mozzarella cheese on the pizzas and spread them evenly with the tomato paste. Top with any of your desired toppings and lastly sprinkle the top with another coating of mozzarella. Bake in the oven for about 15 to 20 mins at 400′ F.
Hot �n Sweet Pizza Recipe
Ingredients:
1 pkg. (6-oz. size) Canadian bacon slices, quartered
1 (10-oz. size) round pre-baked thin crust Italian bread shell
1 can (8-oz. size) can pineapple tidbits in juice, drained
1 can (8-oz. size) pizza sauce
3/4 cup mozzarella cheese, shredded
2 tbsps. Seeded jalape�o chilies (or to taste)
3/4 cup cheddar cheese, shredded
Directions:
Oven should be heated to 400′ F. In a big ungreased sheet for baking, place the prebaked shell and spread out the sauce all over the shell. Then arrange the remainder of the ingredients on the top and bake for about 8-10 mins in the oven until the cheese has melted and other ingredients have been heated thoroughly.
Slice in wedges and serve.
Avocado N� Everything Pizza Recipe
Ingredients:
2 cups buttermilk baking mix
1 avocado, seeded, peeled and sliced
1/2 cup mushrooms, sliced
1/2 cup hot water
1/4 cup green onion, chopped
1/3 cup ripe olives, sliced
1 can (8 ozs.) tomato sauce
1 small sliced tomato
2 tbsps. olive oil
1/2 cup mozzarella cheese, shredded
Fresh basil leaves (optional)
Directions:
Oven should be heated to around 425′ F. In a bowl, combine together water and buttermilk mix with a fork. Roll dough out in a 12-inch round shape and place it on an ungreased pizza pan or baking sheet.
Combine green onions and tomato sauce together and spread it evenly on the pizza. Layer with shredded cheese, slices of tomato, olives and mushrooms on top and drizzle some olive oil as well.
Bake in the oven for 15-20 mins. or just until the edges of the crust have turned golden.
Take pizza out of the oven then layer the slices of avocado on the top. Finish with a garnishing of fresh basil then serve while hot.