: In a medium-sized mixing bowl, combine all of the dough ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it?s smooth, shiny,
: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. Check the dough about 10 minutes before th
Your dough is now ready to either refrigerate, or roll out into pizzas. Note: If desired, let the dough rest for an hour before using it; while this isn?t a necessary step, it will improve the crust?s flavor. Read on?
This unctuously rich topping is characterized by the subtle sweetness of caramelized onion. Note that it takes a lot of raw onion to end up with much less cooked onion; 2 pounds raw onions yield about 2 3/4 cups caramelized onions.
2 teaspoons oil or butter (or use non-stick cooking spray)
4 large (2 pounds) yellow onions, thinly sliced (about 7 to 8 cups)
1 tablespoon red wine vinegar*
1 tablespoon sugar
1/4 teaspoon salt
14 to 16 ounces brie cheese, rind removed, cut into cubes
freshly ground black pepper
1/2 cup (2 ounces) sliced almonds (optional)
*Use 2 to 3 tablespoons of any sweet dessert wine in place of the wine vinegar and sugar, if desired.
Heat a large skillet until hot; cover the bottom with non-stick cooking spray, or the vegetable oil or butter. Add the onions to the pan and cook, stirring often, until they?re translucent and browning on the edges. Add the vinegar, sugar, and salt, and c
Pat and roll the dough out to the desired size and shape, using pans if you don?t have a baking stone in your oven, or shaping the pizza right on parchment paper if you?re planning to bake on a stone. Cover it with a layer of onions, then scatter with the
Bake the pizza in a preheated 425°F oven for 15 to 18 minutes. Serve hot, or at room temperature.
Nutrition information per serving (1/12 of recipe, topping and crust, 184g): 345 cal, 14g fat, 13g protein, 41g complex carbohydrates, 1g sugar, 3g dietary fiber, 33mg cholesterol, 641mg sodium, 248mg potassium, 59RE vitamin A, 5mg vitamin C, 3mg iron, 14
For those of you who can?t get enough of roasted garlic-or who get carried away and make too much-this is a delightful use for it.
2 to 3 heads garlic
2 tablespoons (7/8 ounce) olive oil
2 bags (20 ounces) fresh spinach
1/2 pound bacon, cut into small pieces
2 large (10 to 11 ounces) onions, chopped (about 3 cups chopped)
1 tablespoon red wine vinegar
salt and pepper
1 1/2 cups (6 ounces) shredded mozzarella
Cut the top off both heads of garlic. Brush the cut ends with a bit of olive oil, and wrap the heads in aluminum foil (or use a small covered crock if you have one). Bake the garlic in a preheated 400Â°F oven for 45 to 50 minutes, until it?s soft. Remove
Squeeze the garlic pulp out of the husks, then mash it with 2 tablespoons of olive oil. This step may be done up to several days ahead of time; just keep the garlic/oil refrigerated.
Remove the tough stems from the spinach and wash well. Heat a large skillet. Cook the bacon until semi-crisp, remove it from the skillet, and place it on paper towels to drain. Remove the excess fat from the pan, add the onions, and saute them until they?
Remove the spinach mixture from the pan, and cool it in a thin layer to prevent the spinach from over-cooking.
: Preheat your oven to 425°F. Roll the pizza dough into the desired size and shape, place it in pan(s) or on parchment, and spread it with a thin layer of the roasted garlic oil. Bake for 8 minutes. Remove it from the oven, and spread it with the spinach
Nutrition information per serving (1/12 of recipe, topping and crust, 173g): 313 cal, 12g fat, 12g protein, 40g complex carbohydrates, 3g dietary fiber, 15mg cholesterol, 565mg sodium, 445mg potassium, 351RE vitamin A, 19mg vitamin C, 4mg iron, 209mg calc
This interesting combination of pizza and salad is similar, in theory, to the Caesar Salad pizza we featured in one of last summer?s Baker?s Catalogues. (Interested? Catch it in the recipe section of our Web site: www.kingarthurflour.com). The cool, crisp
2 pints (1 3/4 pounds) cherry tomatoes (the small grape variety, in both yellow and red, are nice here)
1/2 cup (3 to 4 ounces) sweet white onion, such as Vidalia, or Spanish onion, finely chopped
1/2 cup (1 1/2 ounces) finely chopped parsley
1 clove garlic, peeled and minced
1/4 cup (1 3/4 ounces) olive oil
2 tablespoons (1 ounce) balsamic or red wine vinegar
4 to 5 leaves fresh basil, thinly sliced, OR
1/4 teaspoon dried basil
salt and freshly ground black pepper
2 to 3 cloves garlic, peeled
2 cups (8 ounces) shredded provolone cheese
2 cups (8 ounces) shredded mozzarella cheese
1 cup (3 ounces) shredded parmesan cheese
: Cut the cherry tomatoes in halves (or quarters if they?re especially big). Toss them with the remaining ingredients, and let them marinate for 30 minutes (or longer) at room temperature.
Preheat your oven to 425°F. Crush the garlic into the olive oil. Roll the dough to desired size and shape, and place it on greased pan(s) or parchment paper.
Brush the garlic oil onto the dough. Toss the cheeses together, then spread them over the dough. Bake the pizzas for 15 to 18 minutes, until the cheese is golden brown and bubbling, and the bottom crisp. Remove them from the oven; place them on a wire rac
Nutrition information per serving (1/12 of recipe, topping and crust, 204g): 428 cal, 23g fat, 17g protein, 39g complex carbohydrates, 3g dietary fiber, 32mg cholesterol, 788mg sodium, 306mg potassium, 165RE vitamin A, 18mg vitamin C, 3mg iron, 403mg calc
Maybe it?s some latent Russian inclination in my soul-after all, I did name my son Nikolai-but I?ve always loved the combination of mushrooms and sour cream. So when Sue created this unusual "pizza," it was all I could do to stop "taste-testing" the filli
One taster commented that while this was the least visually appealing of all the pizzas Sue tested, it was wonderfully rich and creamy, almost like cream of mushroom soup on toast!
1 pound white mushrooms
1 pound "other" mushrooms (baby portobello, mixed wild, portobello)
1 tablespoon (1/2 ounce) butter
1 large onion (8 ounces), chopped (1 1/2 cups chopped)
2 cloves garlic, peeled and minced
3 tablespoons (3/4 ounce) unbleached all-purpose flour
1 pint (16 ounces) sour cream
1/4 to 1/2 teaspoon salt
Wash the mushrooms thoroughly. Finely dice about half, and slice the remainder.
Heat a large skillet and add the butter, then the onions and mushrooms, and cook until the onions are translucent. Add the garlic, and continue to cook until the liquid has evaporated from the mushrooms. Stir in the flour and the sour cream, cooking until
Cook the pizza crust until it?s crisp and a light golden brown. Spread it with a layer of mushrooms, and return it to the oven briefly, just to warm through. Sprinkle with a bit of fresh parsley. A teaspoon or two of truffle oil, stirred into the mushroom
Nutrition information per serving (1/12 of recipe, topping and crust, 210g): 327 cal, 14g fat, 9g protein, 42g complex carbohydrates, 3g dietary fiber, 20mg cholesterol, 458mg sodium, 451mg potassium, 85RE vitamin A, 5mg vitamin C, 4mg iron, 124mg calcium