Lemon Sauced Pizza with Fresh Arugula, Salumi and Pecorino. Recipe: LEMON SAUCED PIZZA 1 pizza dough (bread machine, artisan recipe or favorite dough recipe)2 Tbls. butter1/2 shallot (minced)Juice of 1 lemonZest of 1 lemon2 Tbls. White Winepinch of red pepper flakessalt/pepper1 cup heavy whipping cream1 cup grated Asiago or Pecorino CheeseFresh Basil (or Lemon Basil)1) In a large skillet on Med. heat - melt the butter and add the minced shallot. Cook til soft, about 3 minutes. 2) Add the lemon juice, zest and white wine. Continue stirring over Low/Med heat (to de-glaze the pan and incorporate the flavors.) Season with a pinch of red pepper flakes, salt and pepper. 3) Add the cream and stir until the sauce is thickened (about 5-8 minutes.) 4) Preheat the oven to 475F. 5) Bake the Pizza dough for 5-8 minutes as a way of par-baking it. 6) Remove the par-baked Pizza and reduce the oven temperature to 375F. 8) Remove the Pizza and top with Fresh Baby Arugula, torn leaves of Basil, slivers of Salumi or Prosciutto and more cheese (grated or slivered).
Pizza Puffs. These pizza puffs work as an appetizer or a fun dinner. Perhaps Rachel Ray intended them as a recipe for kids, but I found that they were incredibly "man-friendly" as well. I made a double batch, with the intention of freezing half for a later date and leaving the second half for Ryan's "man night" (video games and cigar smoking, in case you were wondering). When I pulled them out of the oven, however, Ryan suggested I nix the freezer idea and leave them all for him and his friends. Turns out he was right, I returned home to find an empty bowl! The original recipe called for just pepperoni and cheese. ...Let me take a quick second to wish my pizza-hating (yes, true story!)
One Year Ago: Avocado Feta Salsa Pizza Puffsadapted from Everyday with Rachel Ray Directions: 1. This post is linked to Eat At Home. Potato Pizza for One w/ Whole Wheat Garlic Crust. As much as I love all whole grains, I haven't made my peace with whole grain pizza crust. It always ends up mealy and flavorless. So I took a cue from my newest favorite pizza place, and added mashed garlic to the crust. It helped a lot in the flavor department. I wasn't able to taste the strong wheat flavor. Still the crust wasn't as good as I expected. I only had whole grain pastry flour, not regular. But my craving blinded me, which led me to make pizza anyway. The result was a flat and crispy, but very flavorful crust. This pizza is low fat, topped with crispy slices of potato drenched in garlic, fresh spinach and fresh goat cheese.
This pizza makes one serving. for the crust 1/3 cup Water2/3 cup Whole Grain Flour1 Garlic clove1/2 tsp Coarse Salt1 tsp Parsley1 tsp Yeast1/4 tsp Sugar -In a small bowl pour the water and sugar. Homemade Pizza Recipes. Evolving thoughts on a laminated cracker crust. I know cracker crusts don't create a lot of excitement, and the thought of a laminated one creates even less excitement, but I wanted to pass on an experiment which made this pizza pretty easy to make.
The recipe:flour 100% I used high gluten this time, but any will workvery hot tap water 45olive oil 4salt 2instant yeast .75 I made a 25 ounce piece of dough. Put water, salt, oil, and yeast in bowl....mixed well...added flour...mixed for 5 minutes or until all flour is picked up and a dough ball is formed. Place dough in a freezer bag and placed in a barely warm oven (115 degrees) for 90 minutes.
The dough now should be a warm, soft, pillow like texture. Anytime after about 5 hours of refrigeration, you can take your dough pieces out, and using a little flour, you can roll them as thin as you want them with ease. Dress your dough cold, right out of the fridge and bake. John. DKM's Thin Crust w/Pictures. Last night I made two of my best-to-date thin crust pizzas using DKM's Pizza Inn recipe!
The pizzas were identical except that one was made exactly according to Deven's recipe (5.8 ounces of water) and the other with 6.5 ounces of water to see what effect it would have. And, both pizzas were made using All Trumps high-gluten flour. Both doughs were made using the food processor method. All ingredients are added to the bowl of a food processor fitted with steel cutting blade and are processed for about 20-30 seconds until the mixture resembles coarse, moist, cornmeal. The contents are then dumped onto a clean countertop and pressed together to form a dough ball.
Both doughs were given a 24 hour rise at room temperature. After the 24 hour rise, the "dry" dough (made with 5.8 ounces of water) had hardly risen. Both doughs rolled out easily, with the "wet" dough rolling out the easiest of the two. Both doughs got a 4 minute par-bake in a 500° F. oven. The "dry" crust was the winner here.