Caramelized Red Onion Pizza Recipe

Ingredients:

pizza dough, rolled into 18- to 19-in. round as needed
2 cups. marinara sauce
1/2 cup crumbled low-fat feta cheese
4 cups. shredded Swiss chard or spinach
1 tsp. olive oil
1 tbsp. maple syrup or light brown sugar.
2 tsps.dried basil .
1/2 cup slivered fresh basil
3 large thinly sliced red onions
1/2 tsp. dried oregano .
1 tbsp. balsamic vinegar
1/4 tsp. black pepper

Directions:

Inside a skillet, heat some olive oil on medium flame and saut� the onions for 10 mins. or just until they are caramelized and turn golden. Add in dried basil, maple syrup and vinegar then set this mixture aside.

Evenly spread out marinara sauce on the dough but leave at least half an inch at the edges for borders. Layer in the swiss chard and follow with the onions.

Scatter slivered basil, oregano, pepper and crumbled feta on the top and bake in the oven for 30-35 mins. at around 375′ F or just until the crust has turned crispy.

Pizza Pesto Verde Recipe

Ingredients:

1 (12 or 14-inch size) pizza crust
1 cup prepared pesto sauce
2 cups shredded mozzarella
1 cup diced and drained canned tomatoes
1 cup crumbled feta
1 cup chopped spinach

Directions:

Oven should be preheated at 425′ F. On top of each partially baked pizza crust, spread the pesto evenly on it and top it with spinach (chopped). Layer shredded mozzarella and put the crumbled feta and diced tomatoes on top.

Bake in oven for 15 mins or just until mozzarella melts and crust has turned golden and crisp.

For chicken pesto: Just replace spinach (chopped) with a cup of cubed or shredded chicken before topping with the cheeses & diced tomatoes.

For chicken mushroom pesto: Replace your chopped up spinach by using a cup of the chicken (cubed or shredded) and just add a cup of mushrooms that have been drained and sliced before putting on the cheeses and diced tomatoes.

Heart Shaped Pizza Recipe

Ingredients:

2 cups unbleached bread flour
1 cup water
1 cup unbleached all-purpose flour
1 tbsp. durum semolina (or corn meal)
2 tbsps. milk
2 tsps. sugar
1 tbsp. shortening
1 1/4 tsp. salt
1 tbsp. olive oil
1 1/4 tsp. yeast

Directions:

In food processor, mix together olive oil, shortening, sugar, milk and the salt. Pulse until salt and sugar is completely dissolved.

Add in semolina/cornmeal, all purpose flour, yeast and bread flour while processing it until a ball of dough is formed. Take it out of the machine then let it rest by covering with any cloth or towel for 45 mins.

If making dough using hands only use all purpose flour. In a bowl, combine oil, shortening, salt, sugar, milk and water and be sure that the salt and sugar is completely dissolved.

Add in semolina/cornmeal, all purpose flour and yeast and then start kneading to make a soft dough that is not very sticky for about 8 to 10 mins. Let dough rest by covering with any cloth or towel in the bowl for 45 mins.

When ready to use your dough, deflate it gently prior to use and let it rest for 15 mins. Dough can be stored for 2 days inside a plastic or ziploc bag that has been oiled well and place in your fridge.

Make a heart shape with the dough and then place your desired toppings and sauce then bake inside your oven for about 15 to 20 mins at 425 to 450′ F oven.

Vegetarian Pizza Recipe

Ingredients:

For Pizza Crust:

2 cups warm water (110-115 F)
5 1/2 cups all-purpose flour, as needed
2 pkgs. yeast
1/4 cup olive oil
yellow cornmeal for dusting
2 tsps. salt

For Pizza Sauce:

29 ozs. undrained peeled whole tomatoes
2 tsps. dried oregano leaves, crushed
2 chopped med. onion
1 tsp. salt
4 tbsps. tomato paste
2 tbsps. olive oil
2 tsps. dried basil leaves, crushed
2 cloves minced garlic
1 tsp. sugar

Directions:

To make the crust: In a bowl with the warm water, proof the yeast with some salt. Combine olive oil, yeast and water then add flour a cup at a time until dough forms.

Lightly flour a surface and place the dough on it and start kneading for about 5-7 mins. until dough becomes smooth (add flour when needed) and dough is already soft.

In a lightly greased bowl, put the dough on it and turn it around to evenly coat the surfaces of the dough. Cover bowl with a plastic wrap then allow to double in size in a warm location. After dough has doubled, just punch it down then let it rest for about 15 minutes.

Divide the dough into 2 equal portions and transfer them to 2 (12-inch circle) pizza pans (you can also use 10×15x1-inch pans or one of each). Sprinkle the pans with cornmeal to prevent sticking.

For the sauce: Chop the tomatoes finely using a knife. Set the juice aside. In a saucepan, heat some olive oil on medium flame and saut� the onions for 5 mins. or just until they are tender.

Next, add in the garlic and saut� for another 30 seconds. Add in tomato paste, chopped tomatoes including their juice, black pepper, half a teaspoon of salt, half a teaspoon of sugar and oregano. On high heat, bring the sauce to a boil and then reduce the heat to around medium-low.

Let the sauce simmer for 10 to 15 mins uncovered until the sauce thickens. Stir occasionally.

Corn And Tomato Pizza Recipe

Ingredients:

1 pizza crust
2 tbsps. dijon mustard
1 1/2 cup frozen corn — thawed
3 cloves minced garlic
2 tbsps. parmesan cheese, grated
1 tsp. dried oregano leaves
1 1/2 cup plum tomatoes — seeded and chopped
1/2 tsp. coarse ground black pepper
1/4 cup chopped fresh basil, chopped
1 cup mozzarella cheese, shredded

Directions:

Pizza crust should be ready. Oven should be preheated to around 450′ F. Mix together basil, tomatoes, corn, pepper, garlic and oregano in a bowl.

Evenly spread out mustard on the crust if you want. Then sprinkle the crust with shredded mozzarella then top it with the corn mix and grated parmesan.

Bake in the oven for 18-20 mins. or just until the crust has turned golden and the cheese melts. Slice in wedges.

Cabbage Pizza Recipe

Ingredients:

1 prepared whole wheat pizza crust
1 cup tomato sauce
4 cups cabbage, chopped
1 minced onion
2 tbsps. oil
3 cloves minced garlic
1 tbsp. fennel seed
1/2 cup freshly grated Parmesan cheese

Directions:

Inside a skillet, heat some oil and saute garlic and onions for about 5 mins. or just until they are soft. Put in fennel seeds and chopped cabbage into the sauteed mixture and stir it well then cover and continue to cook on medium-low flame until cabbage wilts.

Oven should be preheated to around 425′ F. In an oiled baking or cookie sheet, place the whole wheat crust then top it with tomato sauce and cabbage mix. Layer with grated parmesan and bake in the oven for about 15-20 mins. or just until cheese is browned lightly.

Cold Vegetable Pizza Recipe

Ingredients:

1 pkg. Refrigerated Crescent Rolls
1/2 cup black olives
16 ozs. softened cream cheese
1 Envelope Hidden Valley Ranch Dressing
1/2 cup cauliflower, chopped
1 cup mayonnaise
1/2 cup celery, chopped

Directions:

Oven should be preheated to around 350′ F. Roll out the rolls into the jelly roll baking pan then bake them for about 8-10 mins.

Combine together Hidden Valley dressing, softened cheese (cream) and mayonnaise. Evenly spread this mixture atop the cooled rolls. Layer vegetables on the pan then top it with some shredded or grated cheese.

Pizzas should be chilled for a couple of hours or chilled overnight.

Ciro�s Pizza Recipe

Ingredients:

1/2 lb. flour
1/2 oz. bakers yeast
1 tbsp. water to blend yeast
1 tbsp. olive oil, plus extra to dampen pizza at end
Salt and pepper
1 egg
1/4 cup hot water
2 cans (1 lb. 12-oz.) fresh egg-shaped tomatoes, skinned, seeded and roughly chopped
2 tsps. capers
1/2 small tin anchovies in oil, drained
5 slices mozzarella cheese
10 black olive halves
1 sprig oregano
1 small garlic clove, finely sliced
Freshly ground black pepper, for garnish

Directions:

In a bowl, add in your flour and form a small well at its center. Next, add in yeast mixture (yeast that has been mixed with some oil, pepper, egg and warm water to make some kind of paste). Combine together well and thin out the pasty mix with some hot water just until consistency is like that of a gum.

Start kneading your dough for 3 mins or until dough doesn’t stick to your hands anymore. Form your dough in a ball. Place dough into a bowl and cover it. Let stand for 30 mins. Afterwards, start kneading the pizza dough again. Pull dough outwards with your fingers and turn it around.

Oven should be preheated to around 500′ F. Grease well a baking sheet and place your dough on it. Roll the pizza dough out and form a circle that is around 12 inches in diameter. Make sure that the edges are much thick than its center. Put the mozzarella, black olives, pepper, garlic, tomatores, capers and anchovies for garnishing.

Drizzle lightly with some oil. Bake for about 20 mins. Serve.

Easy Bake Oven Deep Dish Pizza Recipe

Ingredients:

2 tbsps. all-purpose flour
1/8 tsp. baking powder
Pinch of salt
1 tsp. margarine
2 1/4 tsps. milk
1 tbsp. pizza sauce
1 1/2 tbsp. shredded mozzarella cheese

Directions:

Mix together margarine, salt, baking powder and flour until your dough appears to be crumbly. While you are stirring, slowly add in the milk. Form your dough in a tight ball then put in a well oiled pan. Using your own fingers, pat down the pizza dough on your pan’s bottom evenly and then on its sides as well.

Spread your sauce on dough and then generously sprinkle cheese. Put in the oven and bake for 20 mins. Take out of the oven. Serve.

Pizza Rice Cakes Recipe

Ingredients:

4 Rice cakes
1/4 cup mushrooms, Sliced
1/3 cup Pizza sauce
1/4 cup green pepper, Diced
1/4 cup ripe olives, Sliced
1/3 cup mozzarella cheese, Shredded

Directions:

In a baking sheet, put your rice cakes onto it and evenly spread out the sauce on individual cakes. Layer with the remainder of the ingredients and bake in the oven for about 10 mins. at around 400′ F.

Truffle Pizza Recipe

Ingredients:

3 1/2 cups Flour
1 lb. New potatoes; thinly sliced, blanched
1 tbsp. Yeast
1 cup Warm water (110� F)
1 cup red onions, Julienned
1 Drizzle truffle oil
1/4 cup Olive oil
2 tbsps. Extra-virgin olive oil
1/2 cup Parmigiano-Reggiano cheese, Grated
2 tsps. Salt
Freshly-ground white pepper; to taste
Salt; to taste
2 tbsps. chives, Chopped

Directions:

Oven should be preheated to 400′ F. Using an electric mixer, combine together oil, yeast and water then mix until mixture forms a sticky paste.

Use dough hook with mixer and then add salt & flour to paste mixture until dough will crawl up sides of dough hook.

Take dough out of bowl then place it in another bowl that has been well greased then allow this dough to rise covered until it has doubled in its size for an hour.

Lightly dust some flour on a flat surface then put pizza dough on it. Cut dough in 4 four-ounce balls and then cover them again and let dough sit to rest about 10-15 mins.

After dough as rested, press them in 4 10-inch round shapes that are 1/2 to 1-inch thick and brush dough using some olive oil.

Potatoes should be divided in 4 equal parts and then seasoned with pepper and some salt. Arrange blanched potatoes on the pizza crust but leave at least an inch at the side to make the borders.

In a bowl, combine together extra virgin olive oil and julienned onions and toss.

Arrange onions at the top of arranged potatoes and then sprinkle with grated Parmigiano Reggiano then drizzle truffle oil on each of the pizzas.

Bake in oven for about 15-20 mins. or just until crust has turned golden and crispy. Finish with garnishing of chopped chives.

Pizza for Easybake Oven Recipe

Ingredients:

2 tbsps. All-purpose flour
1 tbsp. Pizza sauce
1/8 tsp. Baking powder
1 tsp. Margarine
A dash Salt
2 1/4 tsps. Milk
1 1/2 tbsp. mozzarella cheese, shredded

Directions:

Combine baking powder, flour, margarine and salt until your dough appears like crumbs that are medium in size. While continuously stirring add in the milk slowly. Form dough in a ball shape and then put in a well oiled pan.

Using fingers, pat out dough over the pan’s bottom evenly and then up its sides. Evenly spread out sauce over dough and then top with shredded mozzarella. Bake for 20 minutes and then take out from the oven.

Seared Balsamic Mushroom Pizza Recipe

Ingredients:

1 lb. pizza dough, thaw if frozen
1/3 cup red peppers, roasted
1 lb. sliced fresh white mushrooms
1/4 cup olive oil
1/4 cup red onion, thinly sliced
2 tbsps. balsamic vinegar
1 tsp. salt
2 tbsps. garlic, thinly sliced
1 tbsp. chopped fresh thyme leaves, chopped
or
1 tsp. crushed dried thyme leaves
1/4 tsp. blacked pepper, cracked
1 cup fontina cheese, shredded and divided
1/3 cup prepared pesto

Directions:

Oven should be preheated around 450′ F. Lightly grease a 12-inch pizza pan using vegetable oil spray. Stretch out dough in the pan and make a rim that measure about 1/4-inch at the edge. Pierce the dough’s surface with a fork.

Bake in the oven for about 10-12 mins. or just until the crust has turned a golden color and set this aside. In a skillet on medium-high flame, heat some of the oil just until oil starts getting smoky and saute garlic, onions and the mushrooms.

Cook and stir them up until the mushrooms get golden (this takes around 5 mins.).

Then, add black pepper, salt, balsamic vinegar and thyme to the saut�ed mixture and cook for 1-2 mins.until all the liquid evaporates.

Set this aside and then evenly spread out pesto on the pizza and sprinkle half a cup of shredded cheese. Layer with the saut�ed mushroom mix and the roasted red peppers.

Top the remainder of the fontina cheese then bake in the oven for 10 mins. until cheese melts and the pizza is heated through. Slice in wedges and serve.

Parsley Pesto and Feta Phyllo Pizza Recipe

Ingredients:

1/3 cup freshly grated parmesan cheese
3 cups fresh parsley leaves (packed, rinsed and spun dry)
1/3 cup toasted pine nuts
2 cloves chopped garlic
1/3 cup olive oil
6 tbsps. melted unsalted butter, keep warm
9 tbsps. Freshly grated parmesan cheese
10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel
3/4 cup feta cheese, crumbled

Directions:

Oven should be preheated around 400′ F.

To make the pesto: Combine first 6 ingredients into a food processor to make the pesto. You can make the pesto three days beforehand. Just cover using a plastic wrap and chill.

In a baking sheet brushed with butter, place a phyllo sheet on it. Brush it with butter. Then sprinkle a tablespoon of grated parmesan. Place another phyllo sheet on the cheese then press firmly to make the sheet stick to the bottom layer.

Repeat the same procedure of brushing the phyllo with butter then layering with grated parmesan until you end up with the last phyllo sheet. Brush the last phyllo sheet with butter. Then fold 1/4-inch all the sides and pressing it to the topmost sheet. Fold up 1/4 inch border and then crimp the corners.

Evenly spread the pesto on the crust of phyllo and then sprinkle top with the crumbled feta. Place in the center of your oven for 15 mins and wait for it to cook or just until the crust turns golden brown.

White Spinach Pizza Recipe

Ingredients:

1 (10-ounce) can refrigerated pizza crust
3 cups fresh spinach, washed and stemmed
1 cup skim milk
1/2 lb. sliced mushrooms
3 tbsps. all-purpose flour
1/4 cup crumbled feta
1/2 tsp. garlic, minced
1/2 tsp. dried basil
1/2 cup part-skim mozzarella cheese, shredded
Salt and pepper to taste

Directions:

Oven should be preheated around 425′ F. Press the crust in a 12-inch round pizza pan that has been coated well with some cooking spray. Cook and bake in the oven for about 7 mins. or just until the crust turns brown.

In a pot, combine flour and milk on medium-high flame until it thickens. Lightly season some pepper and salt for taste. Evenly spread out white sauce on the crust that has been baked partially.

Coat a skillet with some of the cooking spray and saute garlic and mushrooms until they are tender for 5 mins. After add in spinach until it wilts then add the basil. Evenly spread out spinach and basil mixture on the white sauce.

Layer on shredded mozzarella and feta cheeses and cook in the oven for another 10 mins. or just until the crust turns golden and the cheese melts.