6 posts tagged “pizza”
Smoked Salmon Pizza
Yields 4 servings
1 pizza dough
Extra-virgin olive oil, for drizzling plus 2 tablespoons
Salt and pepper
2 cups ricotta cheese
4 sprigs of fresh dill, chopped
Zest of 1 lemon
Salt and freshly ground black pepper
1/2 pound sliced smoked salmon, cut into strips
2 large handfuls arugula
Preheat oven to 425°F. Drizzle a little olive oil on to the pizza dough, then pull and stretch it until it's almost the same size as the baking sheet pan. Drizzle the baking sheet pan with olive oil, then set crust in place. Poke the pizza dough in several areas with the tines of a fork, season the dough with a little salt and pepper and place in the oven for 10 minutes. In a bowl combine the ricotta, dill, lemon zest, salt and pepper.
Remove the pizza from the oven and spread with the ricotta mixture and return to the oven and continue to bake for 10-12 minutes. Remove pizza crust from oven and top with the arugula and the smoked salmon. Cut into portions and serve.
Cheese and Caramelized Onion Pizza
Yields 4 servings
2 tablespoons butter
2 tablespoons of extra-virgin olive oil, plus some for drizzling
2 large onions, thinly sliced
Salt and freshly ground black pepper
1 pizza dough, from your favorite pizza shop or store-bought
1/4 pound sliced prosciutto, cut into strips
1 cup grated fontina cheese
1/4 pound gorgonzola cheese, crumbled into small pieces
Preheat oven to 425°F. Preheat a large skillet over medium-high heat with the butter and 2 turns of the pan of olive oil, about 2 tablespoons. Add the sliced onions, season with salt and pepper, and cook; stirring frequently for 20-25 minutes or until very brown and caramelized. Remove from skillet and let cool slightly.
Drizzle a little olive oil on to the pizza dough and pull and stretch until almost the same size as the baking sheet pan. Drizzle the baking sheet pan with olive oil, then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Season the dough with salt and pepper, and spread the caramelized onions on top. Top the onions with the prosciutto, then the fontina and gorgonzola cheese. Transfer to the oven and bake until the dough is cooked through and the cheese melts, about 20 minutes. Remove, cut into portions and serve.
Twist-a-Ronis
Yields 4 servings
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
1 15-ounce can fire-roasted crushed tomatoes
Salt and pepper
1 tube ready-made pizza dough
24 slices pepperoni
1 cup shredded mozzarella cheese
Unflavored cooking spray
Preheat oven to 375°F. For the dipping sauce, heat a small saucepot over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the onions, pepper and crushed red pepper flakes, and cook; stirring every now and then until soft, about 4 minutes. Add the fire-roasted tomatoes and season with salt and pepper. Bring up to a bubble and simmer the sauce for about 10 minutes.
Once you have the sauce going, unravel the pizza dough onto a lightly floured surface and stretch to make an even rectangle. In an even layer, on half of the rectangle, place the pepperoni down leaving a 1-inch border and sprinkle with about 1/2 cup of the mozzarella cheese. Fold over the other half of the dough and press down gently on the edges to close the halves together. With a rolling pin or your hands, gently roll over or pat down the folded dough. Use a knife or a pizza cutter to cut 8 to 10 thin, strips about 1-inch thick.
Holding each end of the strip, twist it a few times and transfer to a baking sheet. Spray the entire tray, including the twist-a-ronis, with cooking spray and pop in the oven until golden brown in color, about 10-15 minutes. Remove from the oven and serve with the dipping sauce alongside.
Rachael Ray's Pizz-O
Yields 4 servings
1 tablespoon extra-virgin olive oil, plus some for drizzling
1/4 pound bulk sweet Italian sausage, about 2 links, casings removed
1/4 pound bulk hot Italian sausage, about 2 links, casings removed
4 cloves garlic, finely chopped
2 portobello mushrooms, chopped into chunky pieces
2 roasted red peppers, chopped
1 cup ricotta cheese, room temperature for easy spreading
Zest of 1 lemon
1 tablespoon fresh thyme, 4-5 sprigs, finely chopped
1/2 cup grated Parmigiano Reggiano, divided in half
Freshly ground black pepper
1/3 cup fresh store-bought pesto or homemade arugula pesto (recipe in next entry)
1 cup grated scamorza or smoked mozzarella
1 fresh pizza dough, from your favorite pizza joint
6 slices prosciutto
Cornmeal, to sprinkle on the pizza pan
Pre-heat the oven to 425°F. Heat a skillet with one turn of the pan of EVOO, about 1 tablespoon, over medium-high heat. When the pan is hot, add both the sweet and hot Italian sausage, breaking it up into little pieces with the back of a wooden spoon. Cook about 4-5 minutes or until cooked through. Add the garlic and mushrooms. Once the mushrooms have wilted and turned deep brown in color, stir in the roasted red peppers. Set aside until it is time to assemble the pizza.
In a bowl combine the ricotta, lemon zest, thyme, 1/4 cup of the Parmigiano and lots of freshly ground black pepper. Reserve.
To assemble the pizza, sprinkle a round pizza pan with cornmeal. This will keep your pizza from sticking when it is cooking and help it slide off the pan when it is done. Roll out the pizza dough in a circle (don't worry if it isn't perfect, it should look rustic), then roll it up around the rolling pin and transfer to the pizza pan. Spread the pesto out across the rolled-out dough, using the back of a spoon to get it everywhere. Top the pesto with the sliced prosciutto, then spread the ricotta mixture over it and sprinkle with some Parmigiano. Add the reserved sausage mixture to the center, leaving about a 11/2-inch border around the pie. Top the sausage with the scamorza and fold the topping-free edge over until it meets the sausage. Keep the pizza round by pleating the edge as you work your way around the pie.
Brush crust with some olive oil for a beautiful golden brown color. Transfer to the oven and bake until the cheese is bubbly and golden brown, about 10-12 minutes.
Mini-Pizza Bruschetta
Recipe courtesy of Mark Strausman, Campagna restauranteur
Makes 8
1 loaf rustic bread, sliced 1/2 inch thick
6 to 8 cloves garlic
1/3 cup olive oil
1 cup Traditional Italian Tomato Sauce (recipe follows)
1 1/2 pounds, sliced 1/4 inch thick fresh buffalo mozzarella
8 to 12 leaves fresh basil
1. Preheat the broiler or salamander. Heat a grill or grill pan over high heat. Grill bread on each side until crisp and toasted, 45 to 60 seconds per side.
2. Rub crusts with garlic, and place on baking sheet. Drizzle with olive oil, and spoon on about 2 tablespoons of tomato sauce per slice of bread. Cover with cheese. Broil until melted and bubbly, about 5 minutes. Remove and garnish with basil leaves.
Traditional Italian Tomato Sauce
Makes about 9 cups
4 twenty-eight-ounce cans whole Italian plum tomatoes
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced
1 teaspoon crushed red-pepper flakes
1 cup Chianti or dry red wine
1 tablespoons dried oregano
8 leaves fresh basil
Coarse salt and freshly ground pepper
1. Purée tomatoes in a food mill, removing most of the seeds. In a medium stockpot, heat oil over medium heat, add garlic, and sauté until golden brown, 1 to 2 minutes. Add red-pepper flakes. While oil is sizzling, slowly add half of the puréed tomatoes and the wine, stirring to mix. Add remaining tomatoes, reduce heat to low, and let simmer. Add oregano, and continue to simmer until slightly thickened, 1 1/2 to 2 hours, stirring occasionally. Add basil. Season with salt and pepper to taste. The sauce may be kept in the refrigerator up to 3 or 4 days in a covered container, or in the freezer for 1 month.
French Bread Pizza
Recipe Courtesy of Rachael Ray
Yields 6 servings
2 pounds large white mushrooms
2 tablespoons extra-virgin olive oil
3 tablespoons butter, cut into pieces
1 bay leaf
4 garlic cloves, thinly sliced
Salt and pepper
1/3 cup dry white wine
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon, 4 sprigs, fresh thyme leaves, stripped and chopped
1 24-inch loaf of crusty French bread
3 cups shredded Gruyere or Swiss cheese
Preheat the broiler.
Wipe the mushrooms clean with a damp towel and slice. Heat a deep skillet with olive oil and butter over medium heat. When the butter melts into oil, add the bay leaf, garlic and mushrooms. Cook until the mushrooms are dark and tender, 12-15 minutes. Season with salt and pepper. Add the wine and cook for 1 minute. Add in the Dijon, Worcestershire and thyme, let reduce and thicken. Turn off the heat and reserve.
Split bread lengthwise. Hollow out some of the insides. Toast the bread lightly under the broiler. Fill evenly with mushrooms then top with cheese. Put loaves back under the broiler until cheese is melted and starting to brown. Remove from oven, cut each half into thirds and serve.
