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27 of Our Greatest Pizza Recipes – NYT Cooking

27 of Our Greatest Pizza Recipes – NYT Cooking.

It wasn’t until the past year or so that I started making my own pizza dough and doing more experimenting with pizzas, but boy am I glad I did. everyone enjoys pizza and trying out different combinations, types of dough, crusts and more can lead to the discovery of all kinds of great flavors. new York Times Cooking has put together 27 great pizza recipes to cover everything you need to make dough and all kinds of pizzas to delight in. Check it out!

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Meatballs Run Amok! Pizza Bianca with Kale and Turkey Meatballs

You would think we would have gotten sick of meatballs by now, wouldn’t you? Surprisingly enough we managed to keep on with our meatball theme this week, using another recipe from Giada di Laurentiis that makes use of the classic Italian turkey meatballs I made earlier in the week. For this recipe, just like the one yesterday for meatball paninis, we kept it very easy and decided to go the pizza route. This one is for pizza Bianca, which is a white pie without any red sauce, perfect for those who may not like the acidity or flavor of tomato sauce. You can use some of the meatballs from the original recipe that have not been put into sauce, or just take some of the sauced meatballs and cut them up if you want just a hint of the sauce flavor. In either case, it is a very flavorful pizza.

Pizza Bianca with Kale and Turkey Meatballs

For the Sauce:

2 tablespoons butter, at room temperature
2 tablespoons all-purpose flour
1 cup milk
1/8 teaspoon ground nutmeg
1 bay leaf
1 clove garlic, smashed and peeled
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

For the Pizza:
Extra-virgin olive oil, for oiling the baking sheet and for drizzling
One 1-pound ball pizza dough (store-bought or homemade, such as Food Processor Pizza Dough), at room temperature
3/4 cup coarsely grated mozzarella
8 Classic Italian Turkey Meatballs, halved
1/2 cup finely grated Parmesan
2 medium leaves kale, ribs removed, coarsely chopped
1/2 teaspoon kosher salt

For the sauce: In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the nutmeg, bay leaf and garlic. Whisk the mixture over medium heat until the mixture thickens to sauce consistency and is smooth, about 2 to 5 minutes. Stir in the salt and pepper.

Remove and discard the bay leaf and the garlic.

For the pizza: Preheat the oven to 450 degrees F. Oil a heavy nonstick 16- by 10-inch baking sheet with olive oil.

Using your fingers, spread the dough over the prepared baking sheet into a rectangle shape. Drizzle the dough with olive oil. Spoon the sauce on top and spread the sauce evenly across the dough, leaving a 1-inch border around the dough. Sprinkle the mozzarella on top. Arrange the meatballs, cut-side down, on top of the mozzarella and sauce. Sprinkle the pizza with the Parmesan cheese. Bake the pizza for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs. Drizzle the kale with olive oil and sprinkle the top with salt. Bake the pizza until the kale is crispy, about 10 minutes longer.

Cut the pizza into squares and serve.

One thing I did differently with this recipe, since I did not have any kale on hand, was that I used some spinach instead. Sean and Michelle both like spinach better anyway so this worked well for us, but if you really want the kale I would think it would turn out nice and crispy and taste great on the pizza. Everyone loved this pizza, not just because of the meatballs but because of the white sauce as well. The sauce had just that hint of nutmeg to give it a really unique flavor and it just seemed to go really well with the meatballs and spinach. Sean asked that I make this one again and maybe try another pizza combination with the sauce from this recipe, which sounded like a good idea to me.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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An Easy Almost Chicago-Style Deep Dish Sausage Pizza

Very often around here Friday night’s are pizza night and more often than not I make my own pizza. It seems just as easy, doesn’t take a lot of time to make, and costs less than buying 2 pizzas from our favorite pizza place nearby. I have nothing against getting a pizza now and then; we do it ourselves on nights where no one has the energy to cook,but I just think for the minimum effort it takes to make the dough or even buy the pizza dough (most times a pound of dough is only about a dollar), you can make a pretty good pizza on your own. Sean had been asking me to try making a deep dish pizza because he wanted it, and I found a pretty easy recipe on the Cooking Channel website that was a good one to try.

Chicago-Style Deep Dish Sausage Pizza

4 tablespoons extra-virgin olive oil

1 pound sweet or hot Italian sausage, sliced into thin rounds or removed from the casing and crumbled

2 tablespoons butter, softened

1 pound pizza dough, at room temperature, or 1 serving of Food Processor Pizza Dough, at room temperature

10 ounces mozzarella cheese, shredded or thinly sliced

1 cup of your favorite marinara sauce or 1 1/2 cups crushed and strained tomatoes

3 cloves garlic, minced

1 tablespoon dried oregano

1/2 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Heat a skillet over medium-high heat with 2 tablespoons of the olive oil. Cook the sausage until the sausage is nicely browned and cooked through, about 8 to 10 minutes.

Grease the inside of a 12-inch cast-iron skillet with the softened butter. Place the pizza dough in the center of the skillet and spread the dough evenly towards the bottom edge and 1 1/2 inches up the sides.

Begin layering the ingredients on your pizza crust by evenly laying the sausage on the dough, followed by the mozzarella cheese and then by the tomato sauce or the tomatoes, whichever you happen to be using. Sprinkle the garlic and the dried oregano on top of the cheese and sauce. Finish the topping by adding the Parmesan cheese on top and drizzle the top with the remaining 2 tablespoons of the olive oil.

Place the cast-iron skillet on the bottom rack of the oven and cook the pizza until the edge of the crust is golden brown and crusty, about 30 to 35 minutes. Remove the skillet from the oven and allow the pizza to rest for about 5 minutes before slicing and serving.

Just a couple of quick notes about my experience with this recipe. First, you should preheat the oven for about 20 minutes or so to make sure the temperature is nice and hot before you put the pizza in. This seemed to make a big difference for me. Secondly, I didn’t get the pizza as “deep dish” as I would have liked it since I did not have quite enough dough to fully go up the sides of the pan. I had split the dough in half to make two pizzas and kind of short-changed myself, so make sure you have enough dough if you really want that deep, crispy crust. Thirdly, the sequence in the layering does seem to make a difference in getting the crisp bottom that you want. Putting the sausage on the bottom does make a difference here and helps to crisp the crust. You could, of course, use any toppings that you like for your pizza, but since we all like sausage pizza it worked well for us. This recipe is a very easy one that is perfect when you want the crunchy, deep-dish style pizza.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on May 18, 2014 in Cooking, Dinner, Pizza

 

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Try a Classic Pizza Recipe – Roberta’s Pizza Dough and Pizza Margherita

Pizza is always a great option for dinner and to me it tastes even better when you can make your own at home. I have tried a lot of pizza recipes and started making my own dough about a year ago. Once I saw how easy it actually was and how much money I could save by making my own pizzas instead of ordering out from one of the local pizza places, I decided to do it almost all the time. Sure, like anyone else there are times when you are too tired to cook or just feel like having a slice of pizza from your favorite pizzeria, but if you are planning ahead, you can make some great pies on your own. Recently the New York Times posted recipes for pizza dough and pizza Margherita from Roberta’s, a well-known pizzeria located in Brooklyn. The pizza looked very good so I thought I would give it a try and see how it came out.

Roberta’s Pizza Dough

153 grams 00 Italian pizza flour (1 cup plus 1 tablespoon)
153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
8 grams fine salt (1 teaspoon)
2 grams active dry yeast (3/4 teaspoon)
4 grams extra-virgin olive oil (1 teaspoon)

In a large mixing bowl, combine both flours and  the salt. In a small mixing bowl, stir together 200 grams (about 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into the flour mixture. Knead the dough with your hands until it is well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
Knead the rested dough for 3 minutes. Cut the dough into 2 equal pieces and shape each into a ball. Place the dough on a heavily floured surface, cover the dough balls with a dampened cloth, and let them rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake as you like.
Just as a note, the measurements for the dry ingredients are given by weight for greater accuracy. If you have a scale that you use for baking you will get the most accuracy. The equivalent measurements that are provided are by volume and are approximate. The dough was very easy to make and to work with and had some great flavor, making it perfect for the Margherita pizza recipe also from Roberta’s that was supplied by the New York Times.
Margherita Pizza
1 12-inch round of pizza dough, stretched (see recipe)
3 tablespoons tomato sauce 
Extra-virgin olive oil
2 3/4 ounces fresh mozzarella
4 to 5 basil leaves, roughly torn
Place a pizza stone or tiles on the middle rack of your oven and turn the heat to its highest setting. Let the oven heat for at least an hour.
Put the tomato sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately a 1/2 inch from the edges.
Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake the pizza until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

If you want to make a quick homemade tomato sauce that is perfect for the pizza, in a food processor, whiz together whole, drained canned tomatoes, a splash of olive oil and a sprinkle of salt and you are good to go. I actually put a couple of slices of tomato on mine as well just to round it out and I used a little more cheese than the recipe called for. The pizza has a nice thin crust and great flavor with just the simple ingredients so you can make this easily at any time.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!
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Posted by on April 24, 2014 in Cooking, Dinner, Pizza

 

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No Sauce Pizza Time – Pancetta, Asparagus and Goat Cheese Pizza

I just came across a bunch of recipes for pizza that do not make use of any tomato sauce so I have wanted to give some of them a try. Sean loves pizza but he does not like a lot of sauce, so making no sauce pizzas is a great option for them. honestly, I find the sauce on a lot pizza overpowering and too acidic for my tastes anyway, so making some pizza without sauce seems like a good idea to me. This recipe from Williams-Sonoma is for a pancetta, asparagus and goat cheese pizza that I adapted for our own purposes since I did not have any pancetta or goat cheese on hand. Bacon substitutes for the pancetta here and I used mozzarella and Parmesan instead of goat cheese for the  cheese.

Pancetta, Asparagus & Goat Cheese Pizza

2 tablespoons olive oil

2 ounces pancetta or bacon, minced

Pinch red pepper flakes

1 bunch slender asparagus, ends trimmed

1 pound Food processor pizza dough or store-bought pizza dough

Cornmeal, for dusting

6 ounces shredded mozzarella cheese

4 scallions, white and pale green parts only, thinly sliced

1/4 pound soft, fresh goat cheese, crumbled

Parmesan cheese

Kosher salt and freshly ground black pepper

Preheat the oven to 450 degrees. In a medium skillet over medium heat, warm 1 tablespoon of the olive oil. Add the pancetta or bacon and the red pepper flakes. Saute until the pancetta is browned, about 2 minutes. Remove the skillet from the heat. Cut each asparagus spear into 3 pieces and then cut the thick ends of the asparagus in half lengthwise. Place the asparagus in a small bowl. Add the remaining 1 tablespoon of olive oil and toss the asparagus to coat.

Roll out the pizza dough on a lightly floured work surface to an 11 or 12-inch oval or round. Sprinkle a rimless baking sheet with the  cornmeal. Transfer the pizza dough to the baking sheet. Brush the dough with some of the pancetta cooking oil and the sprinkle the pancetta mixture onto the pizza. Spread the mozzarella cheese over the dough, leaving a 1/2-inch plain edge. Sprinkle the scallions and then the goat cheese over the mozzarella cheese. Arrange the asparagus over the pizza. Grate some Parmesan cheese over the asparagus then season the pizza with salt and pepper to taste.

Place the pizza in the oven and bake the pizza until the asparagus is tender and the edges of the crust are brown, about 20 minutes. Transfer the pizza to a cutting board and let the pizza stand for 5 minutes before cutting it into small wedges or pieces and serve.

The pizza had some great flavor from the bacon and asparagus. I loved the asparagus; it had the same roasted flavor I get when I roast it in the oven and the mix with the bacon and just a hint of red pepper flakes and scallions was perfect. This makes a great appetizer dish, a snack for watching the game or just for something different on Fridays for pizza night. You could easily leave off the pancetta or bacon altogether and make it a vegetarian pie.

That’s all I have for today. Check back tomorrow for another recipe. There’s still lots of good stuff to come. I am trying a beef stroganoff recipe tonight that I’ll be sharing soon too. until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on March 10, 2014 in Cooking, Dinner, Pizza

 

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It’s a Snack Attack, Part 2 – Buttery Garlic Knots

Here is the second of the snacks I decided to try out this past weekend. This one is really easy and comes from Kelsey Nixon on the Cooking Channel. It is for a batch of very easy to make buttery garlic knots. This is one that you can use with some quick made pizza dough in the food processor or you can just as easily use some store-bought pizza dough and whip these up in no time at all. The actual preparation of the garlic knots and the cooking takes no time at all, so this is a great quick snack you can make just about anytime you want.

Buttery Garlic Knots

1 recipe Food Processor Pizza Dough, or 1 package of store-bought pizza dough

16 tablespoons (2 sticks) butter, room temperature

2 tablespoons fresh thyme leaves, minced

2 tablespoons fresh rosemary leaves, minced

3/4 cup grated Parmesan cheese, divided

8 cloves garlic, grated

All-purpose flour, for dusting

2 teaspoons kosher salt

Prepare the recipe for the food processor pizza dough or take the store-bought pizza dough and let it come to room temperature. Preheat the oven to 375 degrees.

Mix the softened butter with the thyme, rosemary, 2 tablespoons of the Parmesan cheese and the grated garlic. Set the mixture aside.

Turn the pizza dough out onto a lightly floured work surface. Stretch the pizza dough into a rectangle. Spread half of the butter mixture on half of the dough. Fold the dough in half, covering the butter with the pizza dough. Using a pizza wheel, divide the dough into 18 strips. First cut through the middle of the dough and then you can cut each half into 9 separate pieces to get your 18 strips. Stretch each strip of dough and then tie it into a knot and tuck the ends underneath the center of the knot. Place the knots on a baking sheet.

Sprinkle the knots with some of the Parmesan cheese and bake until they are a golden brown color, about 15 to 20 minutes. Meanwhile, in a small saucepan over low heat, melt the remaining herb butter. Once the knots come out of the oven, baste them with the melted butter and sprinkle them with the remaining Parmesan cheese. Serve warm.

I actually basted the knots with some of the butter after they had been baking for about 10 minutes and then again at the end of the baking so they had a really nice baked in garlic flavor. They came out perfectly and has a nice crunch on the outside with a soft and buttery inside. These would go great with any Italian dinner you might be having like spaghetti and meatballs, baked ziti, lasagna, pizza, sausage and peppers or really just about any meal. They also make a great snack or appetizer and you could even put some together as a great afterschool snack for something a little different. You could certainly do a lot of different things with it and even use different herbs if there are some you would prefer instead, like basil or oregano.

That’s all I have for today. Check back next time for another recipe. I have one more good snack I tried recently to come for tomorrow so check back for that one. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on February 11, 2014 in Appetizers, Breads, Cooking, Pizza, Snacks

 

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Bend Over Backwards for Some Brussels Sprout Pizza

Admittedly, this seems like an out of the ordinary pizza, and I guess it is, but once you try it you will see just how delicious it can be. Making your own pizza at home is a pretty easy thing to do and costs a lot less than going to your local pizza place or getting delivery pizza, and you get to control the ingredients that go into it. You can make your own pizza dough, as I do often, or you can buy pre-made dough at most grocery stores and it is pretty inexpensive. This recipe is from Bon Appetit and is perfect for those who want a vegetarian pizza or those who like a pizza without any tomato sauce.

Brussels Sprouts Pizza

2 tablespoons olive oil plus more for brushing and drizzling

1 large onion, thinly sliced

Kosher salt and freshly ground black pepper

1/2 pound Brussels sprouts, trimmed, leaves removed

2 garlic cloves, finely chopped

1 teaspoon crushed red pepper flakes

All-purpose flour, for dusting

1 store-bought pizza dough or Food Processor Pizza Dough

1/2 cup grated Parmesan cheese

Preheat the oven to 450 degrees. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the onion, season with salt and pepper and cook, stirring occasionally, until the onion has softened and turned golden, about 8 to 10 minutes. Add the Brussels sprouts, chopped garlic, and crushed red pepper flakes and cook until the Brussels sprouts are wilted, about 5 minutes. Season the mixture with salt and pepper, remove the skillet from the heat and set it aside.

Lightly flour a rimmed baking sheet and stretch the pizza dough to the edges of the baking sheet. Lightly brush the dough with some olive oil and season the dough with kosher salt and freshly ground black pepper. Top the dough with 1/4 cup of the Parmesan cheese, then the Brussels sprouts mixture followed by the remaining 1/4 cup of Parmesan cheese.

Bake the pizza until the dough is crisp and the cheese is melted, about 8 to 12 minutes. Allow the pizza to cool for 5 minutes before cutting. Serve the pizza drizzled with some more olive oil.

I think this pizza had great flavor to it. The Brussels sprouts and onions went together perfectly and the red pepper flakes just gave the whole pizza a hint of heat. You could always leave the crushed red pepper flakes out of the dish completely if you did not want any heat to it. I personally enjoyed it, but Michelle and Sean both said they would just as soon leave it out. I also made a plain cheese pizza to go along with this one and I am glad I did since there was none left of this particular pie. I was surprised Sean liked it so much since Brussels sprouts aren’t always high on everyone’s list, let alone a 13-year old, but he really liked it. I’ll definitely have to keep this one on hand because it is great to make if you need a vegetarian meal or just a pizza with no sauce.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on January 16, 2014 in Cooking, Dinner, One Pot Meals, Pizza, Vegetarian

 

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Jennifer Probst

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