Pizza Dough Recipe

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Ingredients for 2 servings

Foccacia, method follows

1/2 teaspoon crumbled dried basil

Carmelized Onion, Radicchio, and Goat Cheese Pizzettes, recipe follows

1/2 pound hot Italian sausage, casing discarded and the sausage chopped

1 cup small to medium arugula leaves

1 tablespoon olive oil

Salt and freshly ground black pepper

Calzone: Roll out dough balls to about 9-inch rounds. Place fillings over half of each round. Fold plain dough half over filling, forming half circles. Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits in top to let steam escape. Bake un

1/2 teaspoon crumbled dried oregano

1 pound red onions, thinly sliced (4 cups)

Yellow cornmeal, for sprinkling the baking sheet

Prosciutto and Arugula Pizza, recipe follows

12 ounces ricotta

6 very thin slices prosciutto

2 tablespoons olive oil

3 tablespoons olive oil

1 cup pizza sauce, or other tomato sauce

1 1/4 cups cold water

4 sweet or spicy Italian sausages, casings removed

Calzone, method follows

2 teaspoons fresh thyme, chopped

1/4 cup warm water (about 110 degrees)

1 cup part-skim ricotta

1/2 cup coarsely grated mozzarella

1/2 pound radicchio, chopped (3 1/2 cups)

1 teaspoon sugar

2 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

6 green onions, chopped

1 large red bell pepper

1 (14-ounce) can Italian tomatoes, drained, chopped fine, and drained well again in a colander

Pizza with Stuffed Crust, method follows

Garlic and Rosemary Focaccia, recipe follows

Sausage, Tomato, and Artichoke Heart, recipe follows

Thyme Focaccia and Parmesan Focaccia, recipe follows

1 envelope active dry yeast

2 cups (packed) grated Fontina (about 8 ounces)

1/3 cup freshly grated Parmesan

1 (6-ounce) jar marinated artichoke hearts, drained, rinsed and patted dry

4 teaspoons dried oregano

Calzone with Cheese, Sausage, and Roasted Red Pepper, recipe follows

1 1/2 tablespoons balsamic vinegar

1/2 teaspoon salt

3 ounces soft mild goat cheese, crumbled

Three-cheese Spinach Calzones, recipe follows

3 cups (packed) coarsely grated mozzarella (about 12 ounces)

1 1/4 pounds red onions, sliced

1/2 cup finely chopped onion

4 cups bread flour

4 ounces mozzarella (preferably fresh)

1 cup crumbled Gorgonzola or blue cheese (about 4 ounces)

1 large garlic clove, minced

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