Sunday, September 26, 2010

2 of Our Favorite Pizzas

   Pizza is a very personal thing.  Everyone has their own opinion about it, and no one's opinion matters more than your own.   I am of the belief that you should be able to put what ever you want on your pizza.  For example, I happen to hate pineapple on pizza, but my husband loves pineapple and pepperoni so I make it for him.  When you make your own pizza at home, everyone can have exactly what they want and you don't have to spend a fortune of several different delivery pizzas.

   If everyone agrees on toppings, great!  One large pizza is all you need.  Dissention at the dinner table?  One recipe of the dough can be split into 4 personal size pizzas.  These are two of my family's current favorite pizzas.  We usually make two large pizzas, because what is better than left over pizza?
TIP: To increase the amount of dough made with the recipe, increase water to 2 C and add flour until the correct texture is reached.  Let it rise for about 30 minutes longer than usual.  This is enough dough for the two pizzas below.

Pesto Goat Cheese Pizza
Pizza Dough
1/2 C store bought pesto
8 oz fresh mozzarella, sliced
4 oz shredded provolone
4 oz goat cheese
1/2 C sliced black olives

On a large pizza pan or baking sheet that has been lightly sprayed with cooking spray, stretch out dough to desired thickness and size.  Place on bottom rack of a pre-heated 450 deg F oven.  Bake for about 5 min, until bottom starts to turn a light golden brown.
Spread pesto onto dough, leaving a 1 inch border.  Top with mazzarella, provolone, goat cheese, and olives.  Bake on center rack of 450 deg F oven for 7-10 minutes.
TIP:  Put goat cheese in freezer for 10 minutes then cut into desired size pieces.

The Ultimate Overlaoded Pizza
Pizza Dough
1 can petite diced tomatoes, partially drained
1 Tbsp minced garlic
1 tsp basil
1 tsp oregano
8 oz shredded mozzarella
2 links hot Italian sausage (turkey, chicken, or pork)
pepperoni (turkey or regular)
1/2 green bell pepper, thinly sliced
1/2 C sliced black olives
1/2 C parmesan

Remove casing from sausages, cook over medium heat in a little bit of oil.  Crumble as it is cooking.  Combine tomatoes, garlic and herbs.  Use a fork to crush the tomatoes a little bit (optional).  Pre-bake crust as in previous recipe.
Spread tomatoes over crust, leave 1 inch border.  Lay pepperoni out over sauce (it keeps them from sliding off later.)  Add mozzarella and other toppings.  Bake in 450 deg F oven on center rack for 10-12 minutes.

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