Flo’s Anchovy and Kalamata Olive Pizza
Make Sweet and Tangy Arugula Pizza at home
Sweet Potato & Caramelized Onions Pizza
Making Santa Fe Pizza at home
Mushroom & Goat Cheese Béchamel Pizza
Charred Cherry Tomato and Pesto Pizza at home
If you’re looking for terrific pizza-making ingredients, visit our favorite web site, King Arthur Flour. They’ve got flours, starters, flavor enhancers… lots of great pizza-making items for your kitchen to enhance your experience:
How to make Charred Cherry Tomato and Pesto Pizza at home
This pizza is bright, crispy, and always a family favorite gourmet pizza that we love to make in our home.
Pizza Making Tip
The cherry tomato topping can be made ahead and refrigerated overnight. Return to room temperature before using.
Ingredients for making your own pizza
3/4 lbs cherry tomatoes
1/4 cup panko (Japanese breadcrumbs)
2 garlic cloves, thinly sliced
1 shallot, thinly sliced
5 basil leaves, torn
2 tablespoons extra virgin olive oil
Salt and ground pepper
3/4 cup coarsely grated aged Gouda
1 Tbs freshly grated Parmigiano-Reggiano
Pizza Making Recipe
1). Preheat the broiler. In a medium baking dish, toss the cherry tomatoes with the panko, garlic, shallot, basil and olive oil and season with salt and pepper. Broil 6 inches from the heat for about 5 minutes, or until the tomatoes pop and brown lightly.
2). Preheat oven to 500 F, pizza stone inside. Let stone sit in preheated oven for at least 30 mins before baking pizza.
3). On a lightly floured work surface, roll out ball of Pizza Dough to a 7-inch round. Transfer round to a lightly floured pizza peel. Spoon the cherry tomato topping onto dough.
4). Slide the pizza onto the heated stone and bake for about 5 minutes, or until sizzling. Remove from the oven and sprinkle pizza with 2 tablespoons of the aged Gouda and 1 tablespoon of the Parmigiano.
5). Return the pizza to the oven and bake for about 5 minutes longer, until the cheeses are melted and the crust is lightly browned. Drizzle with a little basil pesto and serve.
How to make Mushroom and Goat Cheese Béchamel Pizza at home
Sinfully delicious, this vegetarian pizza pie recipe yields enough for three (3) individual pizzas.
Pizza making Tip
The béchamel pizza can be made ahead of time and refrigerated for up to two (2) days. Bring to room temperature before making pizza.
Pizza making Ingredients
2 tablespoons unsalted butter
3 tablespoons all-purpouse flour, plus more for dusting
2oz fresh goat cheese, thickly sliced
freshly grated nutmeg
salt and freshly ground black pepper
2 tablespoons extra virgin olive oil, plus more for brushing
1 clove garlic, smashed
1lb assorted fresh mushrooms such as porcini, crimini, white button or stemmed shitake, thinly sliced
1 teaspoon thyme leaves
Pizza making Recipe
1). Preheat oven to 500 F, pizza stone inside
2). In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted. Season the sauce with nutmeg, salt and pepper.
3). Meanwhile, in a large skillet, heat the 2 tablespoons of olive oil. Add the smashed garlic clove and cook over moderate heat until golden, about 2 minutes. Add the mushrooms, cover and cook, stirring occasionally, until tender and browned, about 15 minutes. Discard the garlic. Season the mushrooms with salt and pepper and stir in the thyme leaves.
4). Roll out dough to form a 9-11inch round. Transfer the round to the peel and brush the edge of the dough with olive oil. Spread 1/3 cup of the béchamel over the dough and scatter one-fourth of the mushrooms on top.
5). Transfer the dough to the pizza stone and bake for about 5 minutes, until the edges are crisp and the béchamel is bubbling. Transfer the pizza to a work surface, slice up and serve. Repeat with the remaining toppings.
This one is a personal favorite. I enjoyed this savory pizza pie at a local restaurant and have baked it from memory many times in my own kitchen. It’s so simple but the ingredients meld in just the perfect way that it’s exciting for the palate.
Pizza making Tip for Santa Fe Pizza
Cornmeal is the perfect crust-accent to this pizza’s flavor heaven. Cover your board generously in cornmeal as you roll out your dough. Be sure to sprinkle some around the pizza crust too!
Pizza making Ingredients for Santa Fe Pizza
2 tablespoons extra virgin olive oil
1/4 cup frozen sweet corn
1/4 of a red onion, thinly sliced
1 red bell pepper, sliced
1 small ball of fresh salted mozzarella (pre-packaged is fine too), cubed
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon garlic powder
Pizza making Recipe for Santa Fe Pizza
1). Preheat oven to 450 F, pizza stone inside
2). Brush your rolled out dough with extra virgin olive oil. Place in the oven for 2-3 minutes, until the dough has taken its shape. Remove promptly.
3). In a skillet with a splash of olive oil sauté the red onion, red pepper, and corn until the peppers and onions are soft but not browned.
4). Cover dough with cubed mozzarella, sautéed peppers, onions, and corn. Season with salt, garlic powder, and crushed red pepper.
5). Bake until crust is brown and cheese is melted, about 12-15 minutes.
If shrimp and scallops aren’t enough for you, this decadent seafood pizza recipe also includes lump crabmeat and plenty of cheese. For a spicier kick, use the Spicy Pizza Sauce found under TIPS.
Seafood Pizza Ingredients
2 tablespoons extra virgin olive oil
6-8 jumbo shrimp, peeled and deveined
12 bay scallops
1/2 cup chopped Spanish onion (about 1 medium)
2 cloves garlic, minced
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 of an 8-ounce container of ricotta cheese 1 (6-ounce) can of lump crabmeat, drained 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup washed and dried arugula
Seafood Pizza Recipe
1). Preheat oven and pizza stone to 425 F.
2). Heat olive oil in medium skillet over medium heat. When hot, add garlic, onions, shrimp, and scallops. Cook, stirring, until shrimp are pink and scallops are opaque, about 3 minutes. Remove from heat.
3). Mix pizza sauce with mozzarella, Parmesan, and ricotta cheese and blend in crabmeat.
4). Dollop spoonfuls of seafood and sauce mixture onto the pizza and spread evenly.
5). Add the shrimp to the top of the pizza, sprinkle with salt and pepper, and cook until cheese is melted and crust is golden brown, about 20 minutes.
6). Add arugula to the center of the pie. Continue to heat for another 5 minutes until tender.
When it’s cold and snowy outside like it is today I like to bake a pizza that makes me feel warm, like this pizza recipe with sweet potato and caramelized onions. You can also find this recipe for pizza in our GOURMET PIZZA MADE EASY recipe book included with your boxed set.
Thought they’re a bit of an anomaly in the States, pizzas with potatoes can be found in lunch spots across Italy. This pie, beloved by those with a sweet tooth, will satisfy the craving without candy!
Sweet Potato & Carmelized Onions Pizza making Tip
This pizza can also be prepared with white or russet potatoes for a less-sweet taste.
Make Sweet Potato & Caramelized Onions Ingredients
1 medium sweet potato (or yam), peeled, halved horizontally, and sliced 1/8 – inch thick
4 tablespoons vegetable or canola oil, divided
1/4 teaspoon salt
7 to 10 medium (1 1/2 lbs) Spanish onions, peeled and thinly sliced
1 tablespoon butter
Basic pizza sauce (see recipe under Margherita Pizza below)
3/4 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
2 tablespoons fresh rosemary leaves (or 2 teaspoons dried)
Pizza Recipe for Sweet Potato & Carmelized Onions
1). Preheat oven to 450 F
2). Coat sweet potato slices with 1 tablespoon vegetable oil, then place in single layer on bottom of baking dish. Bake uncovered until fork-tender, about 25 minutes. Remove and preheat pizza stone
3). To caramelize onions, toss the salt with the sliced onions and set aside. Melt the butter with the remainder of the oil in a large skillet and add the onion mixture. Cook on low and stir frequently, scraping the bottom of the skillet as the onions begin to brown. Cook until golden brown. Learning how to caramelize onions is worth a youtube tutorial and can take about 30-40 minutes
4). Cover dough with desired amount of pizza sauce, then top with cheese, roasted sweet potatoes, caramelized onions, and rosemary
5). Bake until crust is brown and cheese is melted, about 15-20 minutes. Sprinkle with black pepper to taste
Inspired by a main-course salad, this pizza recipe substitutes fig jam for grilled figs, acting as a “glue” on the crust to hold the fresh and salty toppings of thin-sliced prosciutto, blue cheese and fresh arugula.
Sweet and Tangy Arugula Pizza making Tip
Alternately, the flavors marry incredibly well when this pizza is grilled instead of oven-baked.
Sweet and Tangy Arugula Pizza Recipe Ingredients
1/4 cup fig jam
3 ounces thinly sliced prosciutto di parma, cut crosswise into thin strips
3 ounces blue cheese, crumbled
1 bunch (about 2 ounces arugula, tough stems removed)
Flour for dusting your pizza peel
Olive oil for brushing
Sweet and Tangy Arugula Pizza Recipe
1). preheat oven and pizza stone to 500 degrees F
2). brush dough with olive oil and bake for 5 minutes
3). remove from oven and spread the fig jam evenly over the lightly baked crust, leaving a 3/4-inch border
4). scatter the prosciutto over the top
5). evenly distribute the crumbled blue cheese over the prosciutto
6). slide the pizza back onto your pizza stone and bake until nicely browned and crisp on the bottom and at the edges and the cheese has melted, about 7 minutes. Check often to make sure that the pizza is becoming golden and not browning too quickly
8). when golden, remove from oven and distribute the fresh arugula evenly over the pizza
9). slice, serve, and enjoy!
Grandma Flo’s anchovy pizza recipe has been a staple, and family favorite, for as long as I’ve watched her make pizza. The anchovies are an acquired taste but if you love them, you know you love them, and you know you will love this pizza! The anchovies and kalamata olives really pack a punch. Grandma wouldn’t serve up anything less. I prefer to make this pizza with a slightly thicker crust. The extra dough helps to temper the intensity of these flavors.
Grandma Flo’s anchovy Pizza making Tip
The anchovies are naturally very salty. Individuals may want to add salt to taste after the pizza is cooked.
Grandma Flo’s anchovy Pizza Ingredients
1 can anchovies (if available, use fresh anchovies)
1/4 lb kalamata olives
2 tablespoons olive oil
crushed garlic (or garlic powder)
a sprinkle of Oregano
shredded mozzarella (optional)
crushed red pepper flakes (optional)
Grandma Flo’s anchovy Pizza Recipe
1). Preheat oven and stone to 500 degrees F
2). spread your dough to desired thickness of crust
3). trim extra dough from around the edge of the pizza stone and, if desired, follow *Tips to make garlic knots
4). drizzle the olive oil about the top of the dough. Sprinkle your garlic, oregano, shredded mozzarella*, and red pepper flakes*
5). place anchovies sparingly over the pizza
6). halve your kalamata olives and place about the pizza
7). bake until crust is golden, about 10-12 minutes
The grandmother of pizzas, the Margherita can be found all over the world. according to legend, it was first served in 1889 to Queen Margherita of Savoy. While you’ll still find it called Pizza Margherita in italy and in some american pizzerias, in the united States it’s mostly known simply as “cheese pizza.”
Margherita Pizza making Tip
The Basic Pizza Sauce shown here is used for many of the recipes in this book. So make more than you need and freeze or refrigerate for later!
Margherita Pizza making Ingredients:
Basic Pizza Sauce
1 tablespoon extra virgin olive oil
2 to 3 cloves of garlic, minced
1⁄2 cup chopped Spanish onion (about 1 medium)
1 (28-ounce) can chopped or puréed tomatoes
1 cup of broth (chicken, beef, or vegetable)
2 teaspoons dried oregano
1⁄4 teaspoon black pepper Salt
1 tablespoon extra virgin olive oil
1 (8-ounce) package of fresh mozzarella cheese, shredded or sliced thin
Fresh basil, about 10 medium-sized leaves, thinly sliced
Margherita Pizza making Recipe:
Basic Pizza Sauce
1). heat olive oil in large skillet on medium- high heat.
2). add garlic and onion and sauté until soft, about 1 minute.
3). add tomatoes, broth, and oregano. Cook, stirring occasionally, until reduced by half, about 15–20 minutes.
4). add pepper and salt to taste.
5). refrigerate unused sauce in an airtight container (will last 2–4 weeks).
1). preheat oven and pizza stone to 500 degrees F.
2). brush dough with olive oil and bake for 5 minutes.
3). remove from oven and add sauce until covered (about 2⁄3 to 1 cup), cheese, and basil.
4). cook until crust is golden brown and cheese is bubbling, about 10 minutes.
- Pizza Is Not A Vegetable (abiatplay.wordpress.com)