Pizza Recipes

Pizza with roasted garlic puree, fresh mozzarella and pine nuts

8 cloves Garlic, unpeeled
1 Tbl. Olive oil
2 pc. Pizza dough (see recipe under breads)
pinch Chili flakes
3-1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/2"
2 Tbls. Parmesan cheese, grated very finely
2 Tbls. Pine nuts 2 Tbls. Chopped basil
	
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to 
heat. Heat a small saute pan over medium heat and add the olive oil 
and the unpeeled garlic cloves. Saute, stirring regularly, until the 
garlic skin begins to caramelize. Transfer to the oven and roast 
until the cloves become uniformly golden brown. Remove and cool. When 
cool, remove the roasted garlic from the skins and place into a small 
bowl. Mix thoroughly with a spoon to make a paste. 

2. Roll the doughs into roughly 10" rounds using a pie pin or by 
pounding and stretching the dough.(see the pizza dough recipe for 
photos)

 3. Sprinkle a light cutting board or pizza peel with cornmeal or 
semolina and lay the doughs down on it. Spread the garlic paste over 
the doughs then sprinkle the chili flakes evenly and spread the 
fontina cheese over the dough, leaving a half inch rim without 
cheese. Next distribute the sliced tomatoes followed by the onion 
rings.


 4. Arrange the cherry tomatoes evenly over the cheese and onions and 
sprinkle the fresh mozzarella and Parmesan cheese over the top.

 5. Bake for ten minutes or until the edge of the crust becomes 
golden brown and the cheese bubbles in the center.

6. Remove from the oven and place on a cutting board. Sprinkle the 
chopped basil over and cut into six or eight pieces. Serve 
immediately.

White Pizza Recipe

12 inch round prepared pizza dough
¼ - ½ cup olive oil
1 Jar Vidalia Onions & Sweet Peppers
®
Salt and cracked black pepper to taste
1 tablespoon fresh rosemary, minced
1 ½ cups shredded mozzarella cheese
	
Heat oven to 425 degrees. Roll dough to pan size. Use 2
tablespoons olive oil to spread on pizza pan. Place pizza dough on
pan. Add Vidalia Onions and Peppers to cover the dough. Sprinkle
remaining oil evenly over onions. Add salt, cracked pepper and
rosemary evenly over onions. Sprinkle the cheese on top. Bake 15-
20 minutes.

Three Cheese Pineapple Pizza

1 Dole Fresh Pineapple
1 tablespoon chopped fresh oregano leaves or 1 teaspoon 
dried oregano leaves, crushed
1 (12-inch) prepared pizza crust
1/2 cup (2 oz.) shredded mozzarella cheese
1/2 cup (2 oz.) shredded Cheddar cheese
1/2 cup (2 oz.) crumbled feta cheese
1/3 cup sliced ripe olives 


Twist off crown from pineapple. Cut pineapple lengthwise in 
half. Cover and refrigerate one half for later use. Cut remaining 
half in half. Core and skin fruit; chop fruit to make 1-1/2 cups. 
Place fruit in colander. Stir in oregano; set aside. 

Sprinkle pizza crust with mozzarella. Spoon pineapple mixture over
mozzarella; sprinkle with Cheddar, feta and olives.

Bake at 400 F, 20 to 25 minutes or until cheese melts.

Makes 8 servings

Stuffed Pizzas Recipe

1/2 pound bulk Italian sausage 
1/2 pound ground beef
3 1/3 cups Original Bisquick
3/4 cup cold water
3 cups shredded mozzarella cheese (12 ounces)
1 jar or can (14 to 15 ounces) pizza sauce
1 cup sliced mushrooms (3 ounces)
1/4 cup chopped green bell pepper


Heat oven to 450 F. Grease rectangular baking dish, 13x9x2 inches. Cook
sausage and ground beef in 10-inch skillet over medium heat, stirring
occasionally, until brown. Drain; set aside. 

Stir Bisquick and water in large bowl until dough forms. Divide dough into
2 parts, 1 part slightly larger. Roll larger part dough into rectangle,
16x14 inches, on surface dusted with Bisquick. Fold crosswise into thirds.
Place in center of baking dish; unfold. Press on bottom and up sides of
dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza
sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1
1/2 cups of the cheese. 

Roll remaining part dough into rectangle, 13x9 inches. Fold crosswise into
thirds. Place on cheese in center of baking dish; unfold. Press bottom and
top crust edges together to seal. Make small slits in top crust. 

Spread remaining pizza sauce over crust; sprinkle with remaining cheese. 
Bake uncovered 22 to 25 minutes or until edges of crust are golden brown. 

Makes 8 to 10 servings

Thin Crust Pizza Dough

1 cup plus 2 tablespoons warm water (110 degrees F.) 
2 tablespoons plus 1 teaspoon extra-virgin olive oil 
1 tablespoon sugar 
2 teaspoons salt 
3 cups bread flour 
1/4 cup plus 2 tablespoons semolina flour 
3 tablespoons dough relaxer (optional) 
3 teaspoons instant active dry yeast 

Add all the ingredients in the bread pan of bread machine. Process 
according to manufacturer's instructions for a dough setting. 

Meanwhile preheat the pizza stone or tiles to 450 degrees for 30 
minutes. Prepare your favorite toppings. 

When the bread machine has completed the dough cycle, remove the 
dough from the pan to a lightly oiled surface. Knead the dough 
several times and form the dough into an oval; cover with a towel and 
let rest for 10 minutes. 

NOTE: Dough may be refrigerated at this point and stored until ready 
to use. To store each batch of dough, spray a plastic bag with 
nonstick spray and place the dough in it. Store no longer than 7 to 
10 days, or if frozen for up to 2 months. If refrigerated or frozen 
prior to use, allow the portions to come to room temperature before 
they are rolled out. 

Roll and stretch the dough into a 14-inch circle. Place the dough on 
the prepared peel. Brush the dough with some olive oil and layer your 
ingredients. Bake for approximately 15 minutes or until golden brown 
on the bottom and the top is bubbly.