Recipezaar: Pizza,Italian recipes

Pesto & Sun-Dried Tomato Pizza

Fri, 12 Oct 2007 01:17:01 -0400

I made this one night for dinner and the people with refined palates in my house, including me. Yummy Yummy Yummy. -- posted by Austin Marlowe

Sunny's Style Homemade Pizza...on the Stone

Tue, 13 Nov 2007 01:16:37 -0500

When I was going to school at ASU, I was manager of a pizza and pasta joint called Sunnys. Since then the ownership has changed and last time I was there the pizza was awful but in its hey day watch out... My mom makes great dough but mine lacks so I buy a doughball for a buck down the street it's your option. Also the recipe shows for pepperoni but go nuts. Just remember, if you are using fresh spinach put it on under the cheese or it will burn. -- posted by dane thomas

My Pizza Dough (Fat Free)

Sun, 25 Nov 2007 02:23:49 -0500

I sometimes use this pizza dough as a substitute for my grandmother's recipe (which contains leaf lard). This recipe works, but I prefer Nana's, LOL ;) NOTE: The 2 hour "cooking time" is the rising time for the dough. -- posted by Dee514

Pizza

Tue, 27 Nov 2007 19:17:32 -0500

This is my favorite pizza, Cheaper and faster than any take and bake and it tastes great. Put what ever toppings you like on it. -- posted by Lasko

Nana's Pizza Dough

Tue, 27 Nov 2007 20:07:03 -0500

This is the dough recipe my grandmother used for pizza, it's the same recipe I still use for pizza and for calzones--the only change I've made is that I substitute shortening for the "leaf lard"....I suppose you could use olive oil for the shortening although I've never tried it. This is the dough recipe only. Please use your favorite pizza recipe for baking times/temperatures. NOTE: 2 hour "cooking time" is approx rising time. -- posted by Dee514

Grama Bonnie's Pizza Crust

Thu, 06 Dec 2007 01:50:46 -0500

This is my absolute favorite pizza crust. My grandmother has been making it for as long as I can remember. She's Irish and a wonderful cook but my Italian grandfathers' hand is definitely in this crust! It's shorter than most and has a flaky, tender, nearly pastry like texture. To get the full benefit of its yumminess I suggest cooking your pizza on a throughly heated pizza stone. (The active prep time includes the rising time and the cooking time is after the pizza has been rolled out and topped) -- posted by Aioli_Queen

Pizza Marinara (Aka Real Italian Pizza!)

Fri, 21 Dec 2007 18:16:30 -0500

The real deal that you will find in Italy. I know I put that you can use tomatoes or pizza sauce, but you can use any sauce you like. -- posted by -------

Pizza Dough

Wed, 26 Dec 2007 18:14:45 -0500

This recipe is adopted from Evelyne Slomon (with a few of my touches), whom I consider to be one of the greatest pizza gurus of all time. This is for a basic versatile delicious dough. Enjoy!! -- posted by Diamond Joe

Margherita Pizza

Mon, 07 Jan 2008 23:55:21 -0500

One of my favorite pizzas -- posted by Karen=^..^=

Caramelized Onion & Artichoke Pizza

Tue, 22 Jan 2008 00:34:27 -0500

EatingWell Newsletter, October 2007, reissued from Sept?October 1955. The sauteed onions acquire a sweet caramelized flavor in the hot oven; have added a few extras. -- posted by Manami

Greek Pesto Ricotta Pizza

Wed, 23 Jan 2008 00:07:15 -0500

This hearty pizza is an excellent vegetarian main dish for all palates. No one will believe how easy it is to create this gourmet tasting dish. -- posted by Southern Bette

Italian Vegan Calzones (Soy-Free)

Tue, 29 Jan 2008 16:21:34 -0500

I've worked long and hard on making a good cheeseless Italian calzone. -- posted by Azuki!

Sausage and Pepperoni Cheese Stuffed Calzone

Sun, 03 Feb 2008 21:01:13 -0500

This is a great, tasty big calzone! I used one can of Pillsbury pizza dough (about 13.5 ounces) which is a great way to make this calzone quickly. I made one large calzone which was divided to serve two people. -- posted by Super San Mateo Chefs

Wood-Fired Oven Pizza Dough

Wed, 27 Feb 2008 01:00:29 -0500

This is a recipe sent to us from Woodstone, the makers of our pizza oven. The original recipe sent to us called for 50# of unbleached flour. We called them asnd said that often for a smaller party, we only use 20#!!. they sheepishly sent us a home recipe. This makes 4 or 5 dough balls, each making a 14-16" pizza. That adequately serves a party of 10-14 people. It is typical that many people want to make their own--so there might be a couple of disasters. People put too much stuff on their pizzas, making oven entry and exit tough. -- posted by Bruce Becker

Quick Kids' Cheese Pizza

Thu, 13 Mar 2008 01:10:39 -0400

This recipe is a lot of fun for my daughter to help me make. She can help with each step of the process and it is just the right size for her to eat. -- posted by melijohns

Vegan Pizza With Sausage, Tomato and Basil

Mon, 24 Mar 2008 16:23:41 -0400

You could replace all of the vegan ingredients with their non-vegan counterparts....but where's the fun in that? This is a really tasty one. -- posted by BusyBeeHoneyBee

Pizza Escarole (Escarole Pie - Italian)

Mon, 24 Mar 2008 19:30:45 -0400

Another one of my Grandmother's Traditional Italian Recipes. This is a little time consuming in the prep. phase, but it's more than worth it in the end. There is nothing like this when you taste it. This is by far one of my favorites, and my brother's favorite, and my husband's favorite, and so on, & so on... :-) We always have it on Easter and Christmas. You can make your own pizza dough for this recipe or buy the dough already made... I sometimes buy it from our local pizzeria when I'm pressed for time. This can be served hot, warm or cold. -- posted by BlondieItaliana

Pizza Gain (Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pi

Mon, 24 Mar 2008 23:49:50 -0400

This is my Grandmother's recipe for Pizza Gain (AKA PizzaGaina, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Italian Ham Pie, Easter Pizza, etc.). There are many varieties out there depending on the region of Italy you are from. My family makes it in their traditional style from their village in Naples (Napoli) Italy. There are some areas that use sausage or hard boiled eggs, this one does not. This is also the recipe for a very large pie. I make it in my roasting pan without the rack in it. It is meant to be divied up & shared. I give a hunk to about 6 different people. The story, as its been told to me, is that during Lent & the 40 days of fasting... this Pizza Gaina was made by the Italian women on Good Friday as an abundance of meat & richness that was abstained during Lent. It was prepared, cooked, and chilled on Good Friday, but could not be cut & eaten before noon on Easter Saturday. Although some people serve it on Easter Sunday. Many Easter dishes were made in advance so the local Priest could come and Bless the prepared foods for the Feast of Easter. My family would all gather at my Grandparents house on Saturday & enjoy it together with our Aunts, Uncles, & cousins. It's a tradition that I'm glad to continue to keep those memories going. You can make your own pizza dough for this or purchase it. I sometime buy it at our local pizzeria. This is served chilled. When heated, becomes runny. Also, I cut up all the meats & mozzarella the night before so it's ready to go Friday. I also put a heat-proof oven liner on my bottom rack in case anything oozes out. * Want to specify almost everything is cubed or cut to little slices cubed... ** See photos for stages of preparation from start to finish ** Also, for ingredients, I was able to find all of the meats, fresh basket cheese, and fresh mozzarella at the deli-counter in my local supermarket and they are also found in Italian Specialty Shops or Deli's. -- posted by BlondieItaliana

Bolognese Style Pan Pizza

Thu, 22 May 2008 15:00:08 -0400

I created this for a recipe contest. This recipe is tasty and fun for a family stay at home and watch movie night! Enjoy! -- posted by Mama Cee Jay

Quick & Tasty Pizza Dough

Thu, 05 Jun 2008 00:45:35 -0400

The best pizza doughs use little yeast and proof for hours, sometimes an entire day, before use... of course, most people don't have time for all this nonsense. This is a quick and dirty pizza crust recipe that has a lovely, flavorful crumb and can be tossed together in less than an hour. -- posted by Pain au Chocolat

California Pizza Kitchen Pizza Dough

Thu, 05 Jun 2008 00:59:38 -0400

Years ago, in finer times, the California Pizza Kitchen website listed their recipes for pizza dough and tomato sauce. Unfortunately they've long since removed that particular content, but not before yours truly could write down the recipe. FAIR WARNING - This is an overnight pizza dough. It can be used day-of, but the difference in flavor is staggering. -- posted by Pain au Chocolat

Rainbow Veggie Pizza

Tue, 17 Jun 2008 16:59:53 -0400

This is a pizza I put together yesterday for my family. Great way for me to get my kids to eat veggies. I used Sue L's Recipe #104173 and our Recipe #252423 for the crust. I also used only some of these veggies, because of what I had on hand but posted it the way I plan to add to it next time. ;) Feel free to use whatever colorful veggies you have on hand also! Preparation and cooking time includes time to make Recipe #252423 for the pizza. -- posted by Enjolinfam

Zesty Chicken and Garlic White Pizza

Wed, 09 Jul 2008 18:18:32 -0400

Using ricotta cheese and a buttery garlic sauce with chicken, fresh tomatoes and fresh cilantro makes this a unique and very tasty pizza option! The recipe calls for the refrigerated can of pizza dough but you can use any premade or even make your own. Delizioso!! -- posted by sassafrasnanc

Grilled Pizza With Ricotta and Pesto

Thu, 24 Jul 2008 01:58:38 -0400

Grilling the pizza makes the crust crispy. You can add mozarella and chicken if you like, but I like it just as written. Recipe courtesy Michael Chiarello. -- posted by cookiedog

Herbed Pizza Dough

Tue, 05 Aug 2008 17:44:10 -0400

This is a simple pizza dough and it doesn't take all day either. The only appliance I used was my stand mixer with the dough hook! -- posted by ChefCO Mom

Super Quick and Easy Southwestern Pizza!

Sun, 10 Aug 2008 02:44:55 -0400

This pizza was created when I used my leftovers as the toppings for this great pizza! It turned out to be a total hit. Now, I make tons of variations, so, please feel free to play around with this recipe and add your own spin on it! Just remember to keep it healthy and fun! Enjoy! And please come back to comment on how your pizzas turned out! I'd love to hear about your creations! -- posted by MamaMeag

Cheap Easy Tomato Sauce

Tue, 12 Aug 2008 02:32:50 -0400

Here is my recipe now I make this cause its cheaper and my kids love it a lot I've used it for just about everything that calls for tomato sauce from deep dish stuffed pizza to spaghetti, raviolis. Now you can make this with or without meat. If you make your own tomato sauce from fresh tomato's then use that instead of the canned stuff I use. Also you can use fresh onions or onion powder and the same goes for the garlic -- posted by Tayous1

The Only Pizza Crust - Have It Now or Later!

Mon, 25 Aug 2008 21:41:10 -0400

I use my bread machine on the dough cycle- adding wet first, then dry ingredients. I make a double batch of the dough; divide it into 4 crusts; bake and freeze it for later use. This crust adapts to YOUR schedule: make the dough now, and serve fresh pizza up to 2 days later if kept in the fridge or up to 6 weeks in the freezer. -- posted by Humble Bee

Biancoverde (Greens on White) Pizza

Wed, 27 Aug 2008 00:17:13 -0400

This peppery, arugula-topped three-cheese pizza is served at Pizza Bianco in Scottsdale, Arizona. Their recipe calls for 4 oz thinly sliced prosciutto on the top at the very end, but this vegetarian version is so very good - you won't miss the meat. The garlic paste is the most important ingredient; you can buy it pre-made but your house will smell great if you make your own (See Recipe#73710). -- posted by ~Jen~

Grilled Pizza (Using Grilling Pizza Pan)

Fri, 29 Aug 2008 19:56:29 -0400

I recently made my first grilled pizza and was surprised to find that there were no detailed directions on Recipezaar on how to grill using a pizza pan. The bottom will be the first to brown, so watch the pizza carefully as each grill is different. -- posted by Galley Wench

Kate L's Tipsy Mushroom Pepperoni Pizza

Tue, 09 Sep 2008 01:21:49 -0400

This is my signature pizza creation, set apart from your ordinary pepperoni and mushroom pizza by the fennel seeds and Recipe #323900 #323900. I first read about fennel seeds when DH was given a spice set; fennel is supposed to aid the digestion of fatty things such as pepperoni and reduce GERD. We enjoy the slight anise-flavored crunch taste sensation, and DH's picky-eater son has embraced fennel seeds as well. Portabello mushrooms benefit from some precooking before loading as toppings; to avoid adding even more fat to my cheesy pizza, I began "sauteeing" my mushrooms in dry sherry in the microwave, as in Recipe #323900 #323900. In a pinch, I use drained canned mushroom slices, but that hint of sherry flavor of the Tipsy Mushrooms really sets off my signature pizza. I use half mozzarella and half Sargent's shredded 6-cheese Italian blend for my ultimate pizza, but you can use whatever mix of cheeses you prefer. We strongly prefer Margarita sliced pepperoni over Hormel's. DH and I always loved Boboli pizza crust and Boboli pizza sauce; if you want even bolder "manly" taste, I recommend using 2Bleu's Recipe #265466 #265466 and Recipe #255242 #255242. Cheese lovers will want to increase the amount of cheese, I gave the standard amount. -- posted by KateL

Garlicky Eggplant, Tomato and Basil Bobolis

Wed, 10 Sep 2008 00:03:51 -0400

I found this recipe on the epicurious website. It was originally in the October 1991 issue of Bon Appetit magazine. I made some modifications for my own tastes and was pretty pleased with the result. You could probably increase or decrease the topping ingredients for your own personal preferences. If you really like garlic use up to 4 cloves or maybe 2 Japanese eggplants. Enjoy! -- posted by Kim127

Real Authentic Italian Tomato Sauce (No Can's Here)

Sat, 13 Sep 2008 20:11:05 -0400

Heres the deal.if you want REAL authentic Italian tomato sauce, youve come to the right place. Sure you can save yourself all the time by opening a couple cans of diced/peeled tomatoes, but then again, thats not authentic at all. You can freeze this sauce for later use. This sauce is perfect for anything that requires a tomato sauce: e.g. spaghetti, lasagne, pizza sauce, etc. My girlfriend learned this authentic recipe while living in Italy for several years. Its simple, but takes a lot of time and a lot of love, but its well worth the effort! This is for your free Saturday or Sunday when you will be in the house for the day. Add more tomatoes, garlic, or basil if you wish. There really is no set amount for each of these, but I do suggest a minimum of 10 whole red ripe tomatoes, and a minimum of 5 garlic cloves. Add some crushed red pepper to give it a kick if you wish. This recipe is the rundown of how I make the sauce now. It took me several attempts to really master this, but once you get it down you can make more tomatoes at a time. I usually work with two pots and start out with 10 in each pot, skin all the tomatoes in both, combine and start more in the empty pot to really make a large pot to freeze. The local vegetable stand sells 25 lb. baskets for $9 while in season. We do 50 lbs. a week for a month, so we can freeze and have great sauce all during the winter. I'm going to put this makes 4 servings, but I'm really not sure. The amount of sauce used per person differs. -- posted by iN TRAiNiNG

Slow-Rise Pizza Crust (King Arthur Flour Co.)

Thu, 23 Oct 2008 01:36:09 -0400

This is the only crust recipe I use anymore. I found this recipe in a copy of the Baker's Catalog some years ago. It really tastes best when you let it sit for a longer time, although you can get by with the short end of the range if you are in a hurry. I try to make it the night before and let it sit for about 24 hours. Since you don't knead it very much, bread flour wouldn't be a good choice--all-purpose works better for this recipe. Likewise, a bread machine wouldn't work well as it would overwork the dough. The original recipe stated crust can be used for either baked or grilled pizza, although I've never made grilled pizza and couldn't say how to do it. Prep times are estimates, and don't include rising or refrigeration times. NOTE: the "dough enhancer" listed in the ingredients is actually a dough improver, which relaxes the dough to allow for easier shaping of the dough. In addition, the recipe called for King Arthur Flour's pizza flavor (optional), which I am unable to list. It was just a crust flavor enhancer, containing cheese, garlic, and such. Both are available from the Baker's Catalog at www.kingarthurflour.com/shop/. -- posted by Halcyon Eve

Pizza Caprese (Or Pizza Margherita My Way)

Mon, 27 Oct 2008 17:55:41 -0400

I was going to make myself a Pizza Margherita tonight, then I started thinking about how I'd make it...and before I knew it, I realized I was thinking more about making an Insalata Caprese! So I thought "Hmmm...why not?" So here it is: essentially a warm Insalata Caprese on a crust! -- posted by Halcyon Eve

Napoletana Pizza Dough

Thu, 13 Nov 2008 00:36:55 -0500

This is the "best" pizza dough ever. Much harder to handle than the rest of others, but worth all the work and effort. It is an overnight dough from Peter Reinhart, however his instructions are for using electric stand mixer and I have successfully used my bread maker set on dough. Bake temperature is highest your oven will go. Mine is at 500 F for about about 9-10 minutes. I have used this recipe several times now and so impressed with this dough. The ingredients are for making six 9-inch to 12-inch pizzas and sauce and topping of your choice. This dough will be very soft unlike other pizzas dough. Very important to leave about 1/2 inch border around the pizza without the sauce so that edges puff up beautifully. Also, best not to overload on topping. I've used two types of topping schemes now - the pizza Margherita style (homemade tomato sauce, slices of mozzarella, basil and sprinkle of Parmesan only) and another version with homemade tomato sauce, grilled wild mushrooms, several pieces of salame, slices of mozzarella, basil and Romano and both are really incredible tasting to me. Peter Reinhart uses pizza peel and recommends pizza stone, but I have a heck of a time with using a peel and pizza stone is too big for my oven so I do not use and had no problems pizzas working out perfectly using this modified version. I am mostly putting this recipe up for my own ease of usage and retrieval, but wanted to also share with anyone who was interested in trying. -- posted by Rinshinomori

Garlic, Artichoke Hearts, Sun-Dried Tomatoes, and Pesto Pizza

Thu, 27 Nov 2008 15:12:50 -0500

Based on a pizza from Romio's, a regional chain of pizza & pasta restaurants. One of our very favorite pizzas! The first time I ever had it, DH made it for me the night we got engaged. Ahh, the memories! :D -- posted by Halcyon Eve

Pizza With Escarole, Roasted Peppers and Olives

Mon, 01 Dec 2008 01:04:28 -0500

Cooking Light. Jan 04 -- posted by dicentra

Pizza With Fontina Prosciutto and Arugula

Mon, 08 Dec 2008 23:23:14 -0500

Gourmet 12/06. Smoked mozzarella can be used in place of the fontina. -- posted by dicentra

Pizza Cheese

Tue, 06 Jan 2009 00:21:56 -0500

This is the perfect blend of cheeses for pizza. you end up with flavoursome, bubbly, stretchy cheese! -- posted by Sara 76

Sara's Garlic Pizza

Tue, 06 Jan 2009 02:50:19 -0500

I make this for my son when the rest of us have "normal" pizza! -- posted by Sara 76

Best Ever Pizza Crust! (Bread Machine)

Tue, 06 Jan 2009 02:50:32 -0500

This is something I came up with after modifying several recipes! -- posted by Sara 76

Ham, Cheese, and Tomato Pizza

Tue, 06 Jan 2009 19:48:24 -0500

This was another pizza recipe we came up with to use up some ingredients in the fridge! -- posted by Sara 76

Skillet Pizza Dough

Sun, 11 Jan 2009 20:54:29 -0500

You can prepare this skillet pizza dough up to 1 day in advance. Refrigerate the covered bowl of dough and let rise overnight for up to 24 hours. When ready to use, punch down the dough and allow an extra 30 minutes to 1 hour for the second rise in the skillet. For whole wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour. You will need a cast iron skillet to bake this dough. Recipe is from Rachael Ray. Rising time is not included in the prep and cooking time. -- posted by Lainey6605

Tomato-And-Cheese Pizza

Sun, 11 Jan 2009 22:20:44 -0500

This is a recipe from Rachael Ray. You will need a cast-iron skillet. Preparation time does not include time for the rising of the dough. -- posted by Lainey6605

Cacciatore Pizza

Mon, 12 Jan 2009 09:53:16 -0500

This is a yummy way to use up leftover chicken cacciatore! -- posted by Sara 76

Pizza Rustica

Tue, 13 Jan 2009 01:57:32 -0500

I have no idea where the recipe came from, my mom's been making it for years. It's a nice recipe to have after Christmas when everyone is tired of leftover turkey and ham; great way to use both of them up. The preparation time is an estimate, but it can't be much longer than that. -- posted by ChloeBaby

The Dude's Pizza

Fri, 16 Jan 2009 01:17:54 -0500

From pizza dough to plate this recipe includes techniques to making a great crispy yet chewy pizza. -- posted by Thebowlerchef

Guilt Free Whole Wheat Pizza Dough

Sun, 18 Jan 2009 02:32:03 -0500

Soooo good! And only 70calories per slice (at an average of 8 slices, and sauce that has 60cal. per 1/2 cup), it's fantastic. Although I did burn the bottom of the pizza the first time I made it, this pizza tastes just as good as the market restaurant I went to in central Toronto; a thin crust delight that's sure to please. (Note: Add 1/2 a tsp. more yeast for bigger crust) -- posted by CafeAronzo

Marinated Zucchini Pizza (Pizza Alle Zucchine)

Tue, 10 Feb 2009 01:03:00 -0500

Based on a recipe from Williams-Sonoma Kitchen Library Pizza cookbook. I think this pizza is awesome! For the herb pizza dough, I use recipe #287879, #287879. The intro says, "Cooking thin zucchini slices first in olive oil and then in vinegar creates the delicious illusion that they have marinated in those ingredients. The "marinating" technique also works well with eggplants (augergines). Covering the pizza with half green zucchini and half yello zucchini, alternating the slices, makes a tantalizing presentation." Prep time doesn't include the time it takes to make the herbed pizza dough. -- posted by mersaydees

Chicken Pizza Primavera

Fri, 13 Feb 2009 17:28:18 -0500

A clipping that I found going through recipes and on it it is listed as being posted by Janet Burns, of Virgina Beach, VA and it was a Bake-Off Contest 41 finalist in 2004. Haven't tried but obviously I was saving the clipping for a reason so what better place to put it than here. If you try let me know how it turns out and if it needs any tweaks. -- posted by Chef 'Diva Divine

Pizza Margherita

Sun, 22 Feb 2009 16:09:47 -0500

The secret to a great pizza Margherita is to use the best ingredients you can findand to approach them with restraint. The slightly wet dough of this pizza, in conjunction with a hot pizza stone, produces a crisp yet chewy crust. -- posted by Schmutzarella

Egg Calzone

Fri, 27 Feb 2009 01:38:05 -0500

This recipe comes from the January 2009 issue of "recipes +" magazine. -- posted by Sara 76

Mushroom & Olive Pizza

Fri, 27 Feb 2009 12:29:37 -0500

This yummy vegetarian pizza is high in folate and calcium, and looks delicious too! It comes from the January 2009 issue of "recipes +" magazine. -- posted by Sara 76

Provolone Pizza (Provolone, Roma Tomato & Fresh Basil Pizza)

Sat, 28 Feb 2009 01:52:18 -0500

One of my favorite pizza's to make - and it's so easy. I use pre-sliced mild provolone from dairy section or deli. Ease comes from using pre-made pizza dough that I get from the supermarket, however, you can of course make your own. Also, I only recommend using the fresh basil - it gives the best flavor to this pizza. -- posted by BlondieItaliana

Sfinciuni (Sicilian Pizza)

Wed, 04 Mar 2009 17:36:52 -0500

I snatched this recipe from my childhood friends when they made it for me on New Years Eve a few years ago. It's a great dish to make with another person, and lends itself well to beginner cooks in that you can't mess it up too easily. I've modified the original to serve 4, so if you'd prefer to make it to serve more, a doubled recipe of these ingredients will cook well in a 9"x13" pan at the same temperature for 45-50 minutes. The sauce is my own, and has a little bit of a kick to it, but would be fine with any tomato-based sauce. -- posted by A. Deume

Calzone Pizza Stuffed With Ricotta and Salami

Thu, 05 Mar 2009 15:46:19 -0500

Enjoy a classic Italian meal with this flavourful recipe for a stuffed pizza filled with salami, ricotta and spinach. -- posted by English_Rose

Perfect Pizza Dough

Fri, 06 Mar 2009 17:25:46 -0500

This simple bread base rolls out to be a great thin or thick crust pizza dough -- posted by blonder

Pepperonata Pizza

Fri, 06 Mar 2009 17:40:54 -0500

An Italian style pizza with roasted pepper, capers, black olives & mozzarella. -- posted by English_Rose

Pizza Bianca 2009

Fri, 06 Mar 2009 17:41:21 -0500

looking for a pizza to go with soups, beer or a glass of wine, this is fast and simple. -- posted by andypandy

Tia's Easy Pizza Sauce

Sun, 08 Mar 2009 01:32:28 -0500

Your DH forgot the pizza sauce...try this for easy peasy!! -- posted by Lazy Chef 2

Ham, Tomato & Rocket Pizza (21 Day Wonder Diet: Day 12)

Sun, 08 Mar 2009 17:22:22 -0400

This is Day 12: Dinner, on the 21 Day Wonder Diet. -- posted by Sara 76

Killer Pizza Muffins!

Tue, 10 Mar 2009 14:57:13 -0400

These muffins are seriously incredible and addictive. It took me a few tries until I found a perfect muffin-like crusty dough for these awesome pizzas. The dough turned out so fluffy and fun to work with. Pretty quick and easy, the only part that takes time is the rising process, which is about 30 minutes. All in all, you and your kids will love them, trust me! -- posted by Nandito

My Pizza Crust

Wed, 11 Mar 2009 01:48:40 -0400

This is my "one size fits all" Pizza crust recipe...It makes 2 12-14" pizza crusts or 1 thick crust (my fave)....make 1 pizza crust and save the other for a family-sized calzone a few nights later. The semolina flour adds protein and makes the crust a little more crispy than you would get from just using all purpose flour...the whole wheat flour just makes me feel better about the whole thing. -- posted by John's in the Kitchen!

Caterer's Pizza Sauce

Thu, 19 Mar 2009 01:08:38 -0400

A quick and tasy pizza sauce. This recipe comes from http://caterersrecipes.com. -- posted by kitchen chef

Four Cheese White Broccoli Pizza (Easy)

Tue, 24 Mar 2009 01:40:07 -0400

A fabulous white pizza... again, four cheeses are used (grated parmesan, provolone, ricotta, & mozzarella) as well as fresh broccoli florets. You could substitute with spinach if you like, but we LOVE this recipe as is... I buy the pre-made pizza dough from my grocery store to save time, but you could always make your own of course. Also, I use MILD provolone - it's pre-packaged & pre-sliced think it is Belgioioso brand. Note: I use the 12 oz. bag of "Broccoli Wokly" which is already cut into florets - I steam it according to the package directions first in the bag & use the full bag on the pizza. -- posted by BlondieItaliana

Bobby Flay's Chicago Deep-Dish Pizza Dough; Throwdown Recipe

Tue, 31 Mar 2009 11:12:07 -0400

This throwdown was with Lou Malnotti and can be found on foodnetwork.com. I didn't include his entire recipe as it would have appeared long and intimidating. This crust is more buttery than normal pizza dough and looked very authentic. Unusual assembly of toppings: the cheese goes UNDER the ingredients and the sauce goes on last. -- posted by Gianni #23

Healthy Delicious Pizza Dough

Thu, 02 Apr 2009 01:32:44 -0400

This pizza dough recipe came from my nutritionist. You can use white flour, whole wheat flour or spelt (my favorite). It makes two 12" pizzas with a good crust. If you use whole wheat or spelt flour use slightly more. -- posted by Kris Richardson

Bolognese Pizza Pie

Thu, 02 Apr 2009 01:46:04 -0400

This is from Pampas, I'd never thought of sandwiching pizza bases so aim to give this a go soon -- posted by **Mandy**

Potato and Rosemary Pizza

Mon, 13 Apr 2009 18:11:20 -0400

Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough. -- posted by bluemoon downunder

Chicken and Roasted Red Bell Pepper Ciabatta Pizzas

Mon, 15 Jun 2009 19:04:32 -0400

This is a quick, tasty meal that provides a simple alternative to traditional pizza. You can add toppings to suit your preferences! Feel free to also add fresh herbs- basil would work beautifully! -- posted by Shuzbud

Joe's Tasty Bruschetta Pizza!

Tue, 23 Jun 2009 14:44:58 -0400

Everyone loves pizza. so give my Bruschetta Pizza a try if you want to tempt your taste buds with a lil zest! -- posted by Chef Teer

Wheat-Free, Gluten-Free New York Calzones (Bread Machine)

Mon, 29 Jun 2009 11:05:08 -0400

Faced with "wheat temptation" this weekend, I had a serious calzone craving and combined several recipes with very good results. You can use cooked and crumbled sausage or meatballs or a lightly steamed vegetable for the pepperoni if desired. Served with a side dish of pizza sauce and a crisp green salad, this chewy, crunchy, cheesy alternative hit the spot! -- posted by Chef #510362

Tuscan Chicken Pizza

Thu, 02 Jul 2009 02:22:03 -0400

Had some pizza dough and leftover grilled chicken that needed to get used, so i threw together a simple pizza, and it was the best i've ever made! The whole fam loved it. -- posted by taraluvsspicy82

Boursin Cheese and Sun-Dried Tomato Pizza

Sat, 04 Jul 2009 13:46:12 -0400

The Smokehouse in Sorrento, Victoria does an excellent Boursin pizza so I attempted to replicate it. It worked and was delicious, so here it is! They use a basil pomodoro pesto sauce but I did it the first time with just a plain basil pesto sauce. They also say they use mozarella but I omitted it and just relied on the Boursin cheese. You could try to add a bit if you like although it was delicious without it. You could also substitute another cheese for the Boursin, like fetta, goat's cheese or even Philadelphia cream cheese. Awesome pizza! -- posted by Baz

Ultimate Italian Style Thin Crust Pizza

Sun, 12 Jul 2009 09:41:55 -0400

A great authentic tasting italian pizza recipe -- posted by Chef #1321431

V's Pizza Casserole

Tue, 14 Jul 2009 01:54:04 -0400

This is something I make in our regular rotation and my family's Favorite and most requested. Recently made for a few friends -- so posting by request! Enjoy! -- posted by Vseward (Chef~V)

Provel Cheese (St. Louis) Pasta, Pizza, Lasagna, Yum

Sun, 19 Jul 2009 13:00:52 -0400

Can't fail with this cheese. Super wonderful with melting best on Italian foods. It's from St. Louis' Imo's pizza but i will say it's italian. rock your world melty goodness. Use on pizzas, pastas, lasagana... anything -- posted by College Girl

Pizza Rustica With Sausage, Spinach and Cheese

Mon, 03 Aug 2009 11:50:27 -0400

This is a more of a pie. A proud, hearty meal of a pie, with a golden pastry crust and a satisfyingly delicious filling. You can use this crust and fill the pie with other mixtures as well. The crust is surprisingly sturdy, especially considering how good it tatses, and the whole thing pops right out when you use a springform pan (highly recommended for presentation value). This is an adaptation of a recipe by the Domestic Goddess herself, Nigella Lawson. -- posted by Mudflower

Mushroom-And-Goat Cheese Bechamel Pizza

Sun, 09 Aug 2009 22:19:17 -0400

"To give these individual pizzas an extra-luxe topping, Chef Andres Barrera makes a velvety bechamel sauce with goat cheese and freshly grated nutmeg (delicious), then adds dollops of sauteed mushrooms." From Rocking The Wine World: City Winery, F&W Magazine, April 2009 edition. The 2007 Palacios Remondo Plácet is delicious with these pizzas; like many oak-influenced Spanish whites, it has an earthy roundness that goes well with mushrooms. Another wonderful choice is the vanilla-edged 2007 Cune Monopole.All I can say is that these are wonderfully fantastic! :) Staff favorite, easily made ahead of time. -- posted by Manami

Pizza Dough

Mon, 17 Aug 2009 02:55:47 -0400

This recipe is straight out of Joy of Cooking but with wheat flour. It's good enough to make me feel healthy while eating pizza. If you don't want to make two pizzas, you can wrap the extra dough and freeze for later. Enjoy! -- posted by Bay Laurel

Pizza Crust (Gluten Free)

Mon, 17 Aug 2009 03:07:18 -0400

Published in Gourmet magazine, November 2005. "This crispy crust won't flop over on you, so it's wonderful for cocktail parties. It's delicious simply brushed with olive oil and sprinkled with salt, focaccia-style, or topped with 1 cup tomato sauce, 1/2 pound sliced mozzarella, and 2 tablespoons shredded fresh basil leaves." Use Recipe #208712 for the brown-rice flour mix. Add more cornmeal to the pizza pan for additional flavor and texture. Once the crust is baked and you have added your toppings, you may need to move the pan up a few notches in the oven to get the cheese to melt and to heat the toppings all the way through. -- posted by swissms

No-Knead Double Pepperoni Pizza

Mon, 31 Aug 2009 10:25:47 -0400

NOTE: The following are the baking instruction to be use with Recipe #387518. Perfect for our busy lives . . . top with your favorite ingredients and dinner is on the table in minutes! -- posted by Galley Wench

Magic Fresh Tomato Spaghetti, Pasta or Pizza Sauce

Tue, 01 Sep 2009 13:32:40 -0400

Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) -- posted by ItalianMama

Red Onion Marmalade and Ricotta Pizza

Tue, 01 Sep 2009 15:03:00 -0400

Do NOT reject this recipe without trying it!!! One of the most unusual and tasty pizzas I've ever tasted. (I originate from Chicago, btw). I can't believe this is the first time I've tried ricotta on a pizza. Full credit goes to Smitten Kitten and her blog. I didn't change a thing, apart from not making homemade ricotta. -- posted by Gianni #23

Herb and Garlic Pizza Dough

Fri, 04 Sep 2009 10:36:01 -0400

This is quick and easy. Whenever I serve this for company they rave about the crust. Little do they know it was soooo easy. Sometimes I do half whole wheat flour and half white -- posted by Islandlife

White Pizza

Wed, 16 Sep 2009 13:53:39 -0400

I love white pizza made with ricotta cheese and this recipe qualifies! I'm not sure where I got the recipe, but I'm glad I found it. Easy and quick, you will like it too, I'll bet! -- posted by Lorraine of AZ

Chicken Alfredo Pizza

Wed, 16 Sep 2009 17:02:09 -0400

I made this for my husband as he LOVES Olive Gardens Chicken Alfredo Pizza, and I thought it would be a nice change. I hope you enjoy it! The Dough recipe is from Bread Machine Magic, and does require a Bread Machine, but feel free to use whatever dough you prefer! The sauce is my Easy Chicken Alfredo, a half recipe of sauce is enough for 3 pizza's, remaining sauce can be kept in the fridge in an airtight container for up to two weeks. -- posted by jkm.11.18.

Nikki's Chicken and Spinach Alfredo Pizza

Mon, 21 Sep 2009 13:22:16 -0400

I was really craving some pizza and had always wanted to try my hand at alfredo pizza. So after some playing around came up with this. My mother-n-law said it was the best pizza she's ever had and that's really saying something to get a complement from her like that! My husband backed her up and he's extremely picky! lol Hope you enjoy and let me know what you think. NOTE: It may look like a lot of stuff but if you do it stages, it really isn't, such as using left over chicken and making the sauce ahead of time and just setting it to the side til you need it. -- posted by Lil' Miss Nikki

Italian Shrimp Scampi Pizza

Fri, 09 Oct 2009 17:09:13 -0400

Bored with the same old cardboard pizza? Imagine lemony-garlic shrimp on a freshly-baked pizza, and loaded with mozarella and parmesan cheese. Delicious - Simple - Easy! -- posted by Feast Your Eyes!

Zucchini Pizza Crust

Mon, 12 Oct 2009 16:53:46 -0400

Just ran across this solution to the gf pizza crust dilemma and am SO excited to try this! Not exactly "traditional" in terms of flavor, but if you're ok with that and are with me- pizza's all about the toppings (esp veggies), it's worth a try :-) I've lightened it up a bit, but am sure that any gf cheese would work well. Courtesy The Gluten Free Vegetarian Kitchen. -- posted by VNess

It's About Thyme Pizza Sauce

Wed, 21 Oct 2009 12:39:03 -0400

From one of Marge Clark's cookbooks, here is a quick, easy-to-make pizza sauce that tastes great! It doubles or triples easily. -- posted by rochsann

Pizza With Mushrooms and Artichoke Hearts

Sun, 25 Oct 2009 20:43:01 -0400

This recipe is from the vegetarian cookbook Mediterranean Harvest. According to the author, it's very popular among Roman pizza parlors. I like to use a blend of wild mushrooms on this. You can use frozen, canned, or fresh artichoke hearts on this. The author also suggested substituting fennel for the artichokes. -- posted by Eat Your Vegetables!

Nigredo Pizza

Tue, 03 Nov 2009 12:03:08 -0500

I created this last night and it was so good that I thought I would share it. I made two large ones and they were devoured. You can make this pizza thin and dainty on a large round pizza pan or use a 9 x 13 baking dish and pile the toppings so high it's almost a casserole. I made one of each and the latter option seems to be the favorite. Make sure you have a knife and fork! For the crust and sauce you can make your own from scratch to make it even more special but another good option to save time and effort without sacrificing taste would be getting good quality authentic Italian pizza sauce and/or crust mix from a grocer that has a decent specialty selection like Kroger, Trader Joe's or the Fresh Market. I don't recommend a pre-made crust. -- posted by NightmareHeaven

Garlic and Oregano Pizza Dough

Sun, 15 Nov 2009 22:13:49 -0500

I used this for a pizza party I had recently, and it was a huge hit! It works best with white pizzas (using olive oil and herbs or pesto as a sauce). The crust is amazingly tasty, and quite flavorful. It also cooks up incredibly crispy on the outside, and tender and chewy on the inside. It's a perfect pizza dough. -- posted by Obsidian468

Gluten-Free Pizza (Hertzberg & Francois Olive Oil Bread)

Tue, 08 Dec 2009 17:48:01 -0500

Full credit and thanks for this recipe goes to Jeff Hertzberg & Zoe Francios, since it comes from thier "Healthy Bread in Five Minutes a Day". I'm posting it for friends in the Celiac Disease/Gluten-Free community here on Recipezaar, who love pizza but need a GF version!! This recipe is also potato-free, for those who have additional food allergies. They include a second pizza dough recipe in the book, which I have also posted (Recipe #403323 #403323). A significant advantage to this recipe over the other GF pizza recipes (there's one on recipezaar and several on a number of other websites) is that it is free of the need to knead and the dough can last for 7 days refrigerated. I haven't tried freezing it yet ... will update recipe with info once I try. Makes 4 lbs of dough, roughly 8 14" pizzas; don't know how many mini-pizzas (bagel/muffin size -- 3" diameter ) it can do, but I would estimate about 16 per 1/4 lb dough or 128 for the full 4 lb dough recipe as written. The prep time is estimated assuming you have made the dough previously (i.e, it is refrigerated and you are starting at step 8). If you are making the dough from scratch for immediate use (i.e., starting from step 1), the prep time is about 2 1/2 hours additional, of which only 1/2 hour is active chef prep. The nutritional analysis is for the dough only and doesn't include the pizza toppings. -- posted by Gandalf The White

Gluten-Free Pizza (Hertzberg & Francois Crusty Boule)

Fri, 11 Dec 2009 17:30:59 -0500

As mentioned in my other GF pizza dough recipe (Recipe #402987 #402987), this is from "Healthy Bread in 5 Minutes a Day" by Jeff Hertzberg & Zoe Francois. They seem to favor their olive bread recipe for pizza, but I've found both outstanding. There are a couple of things that set this apart from other pizza dough recipes: this is a no-knead recipe, so it's easy on your hands (especially important if you also have arthritis) and it can be refrigerated for use in other recipes (bread, crackers) for about 7 days. I don't have experience in freezing it, but will update this later with info (or perhaps other zaar readers can comment ...). This recipe makes enough dough for 8 12-14" pizzas -- you need about 1/2 pound per pizza. Doing a little math, if you want 3" mini-pizzas (the size of a bagel or English muffin), you'll get about 16 mini-pizzas from a 1/2 pound lump of dough ... or about 128 from a full recipe! According to Jeff and Zoe, this recipe is easily doubled or halved. The prep time is estimated assuming you have made the dough previously (i.e, it is refrigerated and you are starting at step 9). If you are making the dough from scratch for immediate use (i.e., starting from step 1), the prep time is about 2 1/2 hours additional, of which only 1/2 hour is active chef prep. The nutritional analysis is for the dough only and doesn't include the pizza toppings. -- posted by Gandalf The White

Grilled Pizza

Mon, 14 Dec 2009 15:22:03 -0500

This recipe makes 6 personal pizzas; serve 1 -2 pizzas per person. Pizzas can be kept warm in the oven or on a grill rack while the rest cook. Enjoy!!! This is one of the best pizzas Ive ever tried! The recipe came from the Honolulu Advertiser back in 1999 from a restaurant called Al Fornos. I clipped the article and forgot about it until just recently when I was going though and organizing my recipe cards. I tried it out and thought it was the best pizza Ive ever tasted!!! Everyone who has tried it has agreed!!! -- posted by Ian Magary

Prawn Pesto Pizza

Mon, 18 Jan 2010 01:25:29 -0500

Based on the California Pizza Kitchen recipe. -- posted by Baz

Easy Polenta Pizza Appetizer Bakes

Tue, 09 Feb 2010 15:57:17 -0500

I decided to pair not my ordinary pizza toppings for this polenta pizza appetizer, something a bit fancier than your average sausage crumbles. I simply enjoy the saltiness of anchovies and cheese when paired with the complexity of olives and rosemary. I hope you enjoy. -- posted by The Foodgitive