Tasty Pizza Recipes
|Chicago-Style Deep-Dish Pizza|
Via Annie's Eats
Pizza. Is there anything better?! It's a crowd pleaser and a delicious comfort food. Dining at a restaurant or ordering out can get pricey. Why not make pizza at home? Whether it's dinner for two or you are hosting a pizza party, you can't go wrong with these tasty pizza recipes:
Chicago-Style Deep Dish Pizza
Yield: 1 9-inch deep-dish pizza
For the dough:
1 1/2 cups plus 2 tbsp. (8 1/8 oz.) all-purpose flour
1/4 cup (1 3/8 oz.) yellow cornmeal
3/4 tsp. salt
1 tsp. sugar
1 1/8 tsp. instant yeast
1/2 cup plus 2 tbsp. (5 oz.) water, at room temperature
1 1/2 tbsp. unsalted butter, melted
1 tsp. olive oil
2 tbsp. unsalted butter, softened
For the sauce:
1 tbsp. unsalted butter
2 tbsp. grated onion
Pinch of dried oregano
1/4 tsp. salt
1 clove garlic, minced or pressed
1 (14.5 oz) can crushed tomatoes
Pinch of sugar
2 tbsp. fresh basil leaves, coarsely chopped
1 1/2 tsp. extra-virgin olive oil
Ground black pepper
For assembling and topping:
2 tbsp. olive oil
8 oz. mozzarella, shredded (about 2 cups)
1/4 oz. Parmesan cheese, grated (about 2 tbsp.)
To make the dough, combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with the dough hook on low speed. Mix until blended, about 1 minute. Add the water and melted butter and continue mixing on low speed until fully incorporated, 1-2 minutes, scraping the sides and bottom of the bowl occasionally. Increase the speed to medium-low and knead until the dough is glossy and smooth, and pulls away from the sides of the bowl, 4-5 minutes.
Using your hands, coat a medium bowl with 1 teaspoon of the olive oil. Transfer the dough to the bowl, turning once to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45-60 minutes.
While the dough is rising, prepare the sauce. Melt the butter in a medium saucepan over medium heat. Add the onion, oregano, and salt. Cook, stirring occasionally, until the liquid has evaporated and the onion is golden brown, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the tomatoes and sugar and increase the heat to medium-high. Bring the mixture to a simmer, then lower the heat to medium-low and continue to simmer until reduced to about 1¼ cups, about 25 minutes. Off the heat, stir in the basil and oil. Season with salt and pepper to taste.
To laminate the dough, turn the dough out onto a dry work surface and roll into a 8- by 6-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border around the edges. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9- by 2 inch rectangle. Fold into thirds like a business letter, pinch the seams to form a ball, and return to the oiled bowl. Cover tightly with plastic wrap and let rise in the refrigerator until nearly doubled in size, 40-50 minutes.
Preheat the oven to 425˚ F. To assemble, coat a 9-inch round cake pan with 2 tablespoons of olive oil. Transfer the dough ball to a dry work surface and roll out into a 13-inch disk about ¼-inch thick. Transfer the dough to the pan. Lightly press the dough into the pan, working into the corners and 1 inch up the sides. If the dough resists stretching, let rest 5 minutes before trying again.
Sprinkle the shredded mozzarella over the surface of the dough. Spread the tomato sauce over the cheese and top with Parmesan. Bake until the crust is golden brown, 20-30 minutes. Remove from the oven and let rest 10 minutes before slicing and serving.
|Roasted Garlic Chicken with White Sauce Pizza|
Via The Best Blog Recipes
Roasted Garlic Chicken with White Sauce Pizza
Author: Shauna | The Best Blog Recipes
2 chicken breasts (cooked, chopped & sprinkled w/ garlic salt)
1 container refrigerated Pillsbury Classic Pizza Crust
1 tablespoon butter
6 garlic cloves, roasted & minced
2 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
1/2 cup skim or 1% milk
1/4 cup half & half
1/4 cup fresh grated parmesan cheese
1/4 cup red onion, chopped
3/4 cup shredded mozzarella cheese
1/4 teaspoon dried/ground thyme
1/2 teaspoon dried oregano
1/2 teaspoon + 1 teaspoon (or more) dried parsley, divided
1/2 teaspoon garlic salt
Chicken & Garlic Instructions:
You can cook the chicken and garlic in the oven at the same time. Spray a baking sheet with cooking spray. Cut chicken breasts in half, place on the baking sheet and sprinkle with garlic salt. Rip off a large sheet of foil and fold into a square box so that it is raised off of the baking sheet enough that any chicken juices will not reach the garlic. Place garlic on the foil and bake at 375° until the chicken juices run clear and the internal temperature reaches 165°.
Remove from the oven and chop the chicken into small bite sized strips. Peel the garlic and mince.
Pizza Crust Instructions:
Pre-heat oven to 400°. Spray your pizza baking sheet with cooking spray. Spread the pillsbury pizza dough out to the desired thickness and cook for about 5 minutes. Remove from the oven.
While the pizza dough is in the oven, add butter and roasted garlic to a medium sauce pan. Cook for about 2 minutes over medium heat. Stir in your milk and half & half and whisk together. Reduce heat to medium-low. Sift flour over milk mixture while whisking together to prevent lumps. Add ground black pepper, ground thyme, dried oregano, ½ teaspoon dried parsley & garlic salt and whisk well. Turn off heat and add parmesan cheese. Stir together until all cheese is melted.
Spoon your sauce onto half baked pizza crust.
Top with chicken
Sprinkle mozzarella cheese evenly over entire pizza
Sprinkle red onion evenly over mozzarella cheese
Sprinkle 1 teaspoon (or more) dried parsley on the very top of the pizza
Final Baking Instructions
Place entire pizza back in the oven for an additional 5-6 minutes. Turn on the broiler and broil for 1-3 minutes, or until the cheese and crust reach your desired doneness!
Serve immediately and enjoy!
Via Life in the Lofthouse
1 pound lean ground beef
1 envelope taco seasoning mix
1 (10 ounce) can refrigerated Pillsbury pizza dough
1 (16 ounce) can refried beans
2-3 cups shredded cheddar cheese (I used Colby and Monterey Jack cheese)
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped
Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.
Unroll pizza dough onto an ungreased cookie sheet. (I used a 10×15 inch cookie sheet). Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.
Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.
Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy!
Store any leftovers in an air-tight container in the refrigerator for up to 2 days.
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