Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 teaspoon instant yeast
• 2 tablespoons sugar
• 3/4 cup warm water
• 2 teaspoons salt
• 1 tablespoon olive oil
• 2 cups bread flour (for bread machines)
• 2 teaspoons olive oil

Directions:

Place the yeast, sugar, and water into a standing mixer’s work bowl. Allow to set for 5 minutes, until foamy. Add salt, 1 tablespoon olive oil, and flour. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.

Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker’s windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.

Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.

Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.

Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.

Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.

Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)

Brush the rim of the pizza with olive oil. Top with desired toppings.

Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.

Makes 2 small pizzas.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 1 (1- pound) acorn squash
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1 teaspoon red pepper flakes
• 1/4 teaspoon salt, plus 1/4 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 pound pizza dough
• 1 cup shredded mozzarella
• 1/2 cup crumbled Gorgonzola
• 1 cup arugula
• 1/2 lemon

Directions:

Preheat the oven to 375 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 25 to 30 minutes.

Keep the temperature on the oven at 375 degrees F. Roll out the pizza dough on a flour dusted piece of parchment paper to a 13-inch diameter. Place the pizza and the parchment paper on a baking sheet. Sprinkle the mozzarella cheese and the Gorgonzola on the pizza dough. Bake in the oven until golden and cooked through, about 20 minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked squash. Toss arugula with remaining salt, pepper, and juice from the lemon and then place on top of the pizza. Slice and serve.

Serves 2 as a main dish.

Nutrition:

Substitutions:

I omitted the red pepper flakes.

Recipe courtesy of Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

• 6 tablespoons warm water (may need up to 1 or 2 tablespoons more water)
• 2 tablespoons white wine
• 1 teaspoon active dry yeast
• 1/2 teaspoon honey
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 1/2 cups flour

Directions:

Whisk wine, water (1/2 cup total liquid) and yeast in the bottom of a mixing bowl until yeast has dissolved. Add honey, salt and olive oil and stir. Add flour and turn mixer (fitted with a dough hook) to low. Knead for 5 minutes. Add more water one tablespoon at a time if you need, but in my experience, this is almost never necessary.

Put the dough in a clean bowl that is coated with oil, cover it with plastic wrap, and let it rise for an hour or up to two, until it is doubled.

Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl. In 15 minutes, it is ready to roll out.

Use according to specific recipe.

Nutrition:

Substitutions:

Makes about 1 pound of dough - enough for a thin crust pizza.

Recipe courtesy of Mario Batali.

Read my review of this recipe.

Ingredients:

• 1 pound homemade pizza dough, recipe follows, or purchased pizza dough
• 2 teaspoons butter, melted
• 1/4 cup Nutella or peanut butter
• 1 cup semisweet chocolate chips
• 2 tablespoons chopped nuts, toasted

Directions:

Position the oven rack on the bottom of the oven and preheat to 450 degrees.

Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the nutella or peanut butter over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the nuts over the pizza. Cut into wedges and serve.

Serves 6.

Nutrition:

Substitutions:

I skipped the nuts, but I added some mini marshmallows to the chocolate chips before baking it.

Recipe courtesy of Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

• 1 ball pizza dough, store bought or homemade
• 1/2 - 1 cup barbecue sauce
• 1 cup shredded cooked chicken
• 1/2 cup thinly sliced red onions
• 1 cup small diced pineapple chunks
• 8 ounces shredded cheese, (mozzarella, provolone, ect)
• 2 sliced bacon, crisped and crumbled

Directions:

Preheat oven to 450 degrees.

Roll out pizza dough and brushed the edges with oil. Spread barbecue sauce over dough, top with chicken, onions, pineapple, cheese and bacon. Bake for 8 to 10 minutes, until crust is crisp and cheese is melted.

Nutrition:

Substitutions:

Inspired by Papa Johns.

Read my review of this recipe.

Ingredients:

• 1 package active dry or fresh yeast (2 1/4 teaspoons)
  
• 1 teaspoon honey
  
• 1 cup warm water, 105 to 115 degrees F
  
• 3 cups all-purpose flour
  
• 1 teaspoon kosher salt
  
• 1 tablespoon extra-virgin olive oil, plus additional for brushing

Directions:

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.In the bowl of a stand mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix until the mixture forms a ball. Keep the mixer on low and knead the dough for 15 minutes. The dough should be smooth and firm. Transfer the dough to a clean dish coated in oil, cover  with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

This makes enough dough for two thin crust pizzas, one very large thick crust pizza, or as I like to do, a regular sized pizza plus a little dessert pizza. If making two crust, divide the dough into 2 balls otherwise, work with one ball. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

On a lightly floured surface, stretch or roll the dough out, about 14 to 15-inch circle. Brush the edges of the crust with olive oil. Allow pizza to rest for 30 minutes. Add your toppings. Bake in a 450 degree oven until the pizza crust is nicely browned, about 8 to 10 minutes.

Nutrition:

Substitutions:

Recipe courtesy of Wolfgang Puck.

Read my review of this recipe.

Ingredients:

• 12 ounces pizza dough, store bought or homemade
• Olive oil
• Favorite pizza toppings

Directions:

Preheat grill to medium-high heat.

On a large, oiled, inverted baking sheet, roll or pat out dough into a rustic, oblong shape, about 1/4-inch thick. Brush the crust with a thin layer of olive oil, and lay oil-side down onto the hot grill. Brush the top side with more oil. Once the dough looks set, in about 2 minutes, turn the crust over. Add favorite pizza toppings, close the grill cover and cook until crust is golden and crisp, about 3 to 5 minutes. The crust will cook very fast, so keep an eye on it. You may have to lower the grill temperature to keep the crust from burning. Once cooked, remove the pizza from the grill, cut, and serve.

Nutrition:

Substitutions:

Adapted fromFood Network.

Read my review of this recipe.

Ingredients:

Dough (enough for 2 pizza crust):

• 1 package active dry or fresh yeast (2 1/4 teaspoons)
  
• 1 teaspoon honey
  
• 1 cup warm water, 105 to 115 degrees F
  
• 3 cups all-purpose flour
  
• 1 teaspoon kosher salt
  
• 1 tablespoon extra-virgin olive oil, plus additional for brushing
  

Pizza (for one pizza):

• 1 large sweet onion, peeled, thinly slice
• 1 teaspoon fresh thyme leaves
• 1 teaspoon honey
  
• 4 ounces shredded Gruyere or Swiss cheese
  
• 8 ounces mushrooms, sliced
• Salt and pepper, to taste

Directions:

Dough:

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.In the bowl of a stand mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix until the mixture forms a ball. Keep the mixer on low and knead the dough for 15 minutes. The dough should be smooth and firm. Transfer the dough to a clean dish coated in oil, cover  with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 2 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Place a pizza stone on the lower rack of the oven and preheat the oven to 500 degrees.In a medium size saute pan, add a little oil and heat over medium heat. When the oil is hot, add the onions tcook until are golden browned, about 20 minutes, stirring often. Add the thyme and honey, and season to taste with salt and pepper. Remove from heat and set aside.

On a lightly floured surface, stretch or roll the dough as thinly as possible, about 14 to 15-inch circle. Brush the edges of the crust with olive oil. Allow pizza to rest for 30 minutes. Add the caramelized onions, cheese, cheese, and mushrooms. Bake until the pizza crust is nicely browned, about 8 to 10 minutes.

Remove pizza from the oven and transfer to a cutting board. Let the pizza rest for 3 minutes before cutting into slice.

Nutrition:

Substitutions:

Recipe adapted from Wolfgang Puck.

Read my review of this recipe.

Ingredients:

• 6 tablespoons warm water (may need up to 1 or 2 tablespoons more water)
• 2 tablespoons white wine
• 3/4 teaspoon active dry yeast
• 1/2 teaspoon honey
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 1/2 cups flour, plus some for dusting
• Cornmeal
• 1 tablespoon olive oil
• 1 large sweet onion, thinly sliced
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar
• 1/2 cup ricotta cheese
• 1/8 pound prosciutto

Directions:

Whisk wine, water and yeast in a medium bowl until yeast has dissolved. Add honey, salt and olive oil and stir. Add flour and no matter how dry it looks, work it with a spoon and your fingers until it comes together as a dough. Add more water one tablespoon at a time if you need, but in my experience, this is almost never necessary. Sprinkle some flour on the counter and knead the dough for a minute or two. Put the dough in a oiled dish, cover it with plastic wrap, and let it rise for an hour or up to two, until it is doubled.

While the pizza is rising, heat the oil in a large skillet. Add the onions and saute over low heat (you should just barely hear a sizzle) for 30 minutes, until the onions start to brown. Add the sugar and vinegar and cook for another 5 minutes. Remove from the pan and set aside.

Preheat your oven to its highest temperature. If you have a pizza stone, sprinkle it with cornmeal and put it in the oven. Otherwise, sprinkle a baking pan with the same.

Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl. In 15 minutes, it is ready to roll out. Do so on the floured counter until pretty darn thin, then lift it onto a cornmeal-sprinkled baking sheet or pizza paddle. Add ricotta, caramelized onions, and prosciutto. Allow to rest for 20 minutes before sliding the pizza from the paddle to your preheated pizza stone, or just put the baking sheet in the oven as is.

Bake for about 10 minutes, checking at 7. Slice and serve immediately.

Nutrition:

Substitutions:

My own concoction.