Recipezaar: Pizza,Lighter Fare recipes

Thin Crust Pizza Dough

Sat, 09 Feb 2008 01:40:43 -0500

From "Robbie's Recipe Collection" (recipes.robbiehaf.com); Tasted alot like those "mall" style thin crust NY style pizzas I like so much! I accidentally used 1/4 T sugar and it still was fine so I guess it is a forgiving recipe. It is nice & crispy, not soft & soggy like other crusts I've tried. -- posted by Chef #329119

Macaroni & Cheese Pizza

Sat, 09 Feb 2008 02:54:32 -0500

So incredibly simple, but fun and different. This always suprises people the first time I make it for them, but is always a favorite to those who've had it. -- posted by littlemissljk

Pizza Dough

Tue, 19 Feb 2008 02:28:48 -0500

This recipe doesn't take long to rise at all. Which is nice if you are in a hurry and want pizza for dinner! I have used this recipe for breadsticks as well. -- posted by Chef on the coast

Mediterranean Sweet Potato Pizza

Sat, 15 Mar 2008 00:09:44 -0400

This is a Gillian McKeith recipe that I've tried. I did add a cheese topping the first time I made this so my teenagers didn't question it-they ate it even though they all hate sweet potatoes, I think I forgot to mention that to them;) It's pizza...have fun with the toppings you like. -- posted by Antifreesz

Chicago-Style Butter and Garlic Pizza Crust

Tue, 18 Mar 2008 19:42:07 -0400

This is a recipe I got from Rachael Ray's magazine. It looks so good and I want to try it soon. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9x13 inch baking dish. This will make 1 14-inch pizza. The number of servings is just an estimate. The rising time is included in the prep time. -- posted by Lainey6605

Pizza Dough for Calzones (Or Pizza )

Wed, 19 Mar 2008 01:14:08 -0400

This is a really delicious basic pizza dough. The mixture of cornmeal with white, semolina and whole wheat flours gives a great taste and texture. I mostly use it to make my Spinach & Cheese Calzones, but it also works well as a pizza base. If you want more flavor add 2 tsp of oregano. -- posted by Little Everyday Things

Taste of Home Homemade Pizza Crust

Mon, 24 Mar 2008 18:33:44 -0400

This recipe is our family's favorite. It is quite filling and very tasty. It easily satisfies one's hunger with one large slice. -- posted by Suzzy Q.

Light Fantastic Pizza Sandwich

Tue, 25 Mar 2008 01:45:10 -0400

This was a weekend concoction using left over chicken when the budget didn't stretch to eating pizza out. Not a recipe as such, more an idea. It was an immediate hit at our place. I use a sandwich press to toast them. Great for a substantial breakfast on the run. Can use anything of course to fill, but this is what we like. -- posted by RubberDucky AU

Meal Swap Whole Wheat Pizza Crust

Mon, 31 Mar 2008 00:11:49 -0400

Very easy pizza crust to make using dough hook and your mixer. -- posted by RdhdA8

Pizza Beer Dough You Want Too Know

Fri, 11 Apr 2008 00:11:39 -0400

easy ,fast, and great dough ,thick crispy outside,soft inside. -- posted by lullyb

Easy Thin Crust Pizza Dough

Mon, 28 Apr 2008 20:27:43 -0400

I found this recipe in an old Good Food magazine, I had been trying to make pizza for ages and just could not get the base right. I tried this one and was pleased with the results. My DD loves helping to knead the dough, it is a great way to get children involved in cooking. -- posted by Frugal Fifer

Easy Healthy Whole Wheat Flax Pizza Crust

Thu, 01 May 2008 01:22:47 -0400

This is an adaptation from my other pizza crust recipe. This one is 10x healthier, and just as easy! Yum! Note: Altitude can affect how much moisure is absorbed in this recipe. DONT OMIT THE SUGAR, IT HELPS ACTIVATE THE YEAST! (in response to a review) -- posted by I Can't Believe It's Healthy

Whole Wheat Pizza Crust Fleischmann

Mon, 05 May 2008 22:14:25 -0400

Pizza crust recipe on back of yeast envelope. Didn't see it here and know it's a good one. Simple and straightforward. We like our crust very thin and this holds up. -- posted by AliciaGski

Thin Crust Pizza Dough

Tue, 06 May 2008 00:42:18 -0400

This recipe was given to me by a lady at work. She made this recipe for a couple that she cooked for on the side. She always gave me the best recipes. Once I found this recipe I never used another recipe. -- posted by Ycooks2

Farmgirl Fare Pizza Crust

Wed, 07 May 2008 00:11:34 -0400

I found this on a wonderful website (http://www.foodiefarmgirl.blogspot.com) and it's been my favorite pizza crust ever since. I wanted to post it here to evaluate its nutrition content because I don't know where else to do that. -- posted by Chef #402647

Phast Iron Skillet Pizza

Wed, 28 May 2008 00:18:22 -0400

Great quick pizza for camping or stove topping, pizza parties, phreezer phood... -- posted by PhrostyWindow

Thin Pizza Crust

Wed, 28 May 2008 00:34:53 -0400

From "A Taste of Italy" Cookbook. This is my all time favorite pizza dough. It can be used as either thin which is our favorite or for a thicker crust. I have even used it to make grilled pizzas when it was too hot to turn on the oven. Hope you try it. It is a little time consuming but it is so worth it. I can make 2,12 inch pizzas 1, 17 inch pizza, or 8, 5 inch pizzas from this recipe. -- posted by Huskergirl

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

Pizza Dough

Wed, 11 Jun 2008 02:19:35 -0400

A very yummy pizza shell - you'll never order out for pizza again! -- posted by HungarianChef

Noble Roman's Pizza Crust

Thu, 03 Jul 2008 01:45:24 -0400

Here is a second recipe that I have been using for 20 years. My high school Home Ec.teacher gave use this recipe to use. yeast is 1/2 small pkg. It is wonderful. -- posted by Candle Lover

Best Homemade Pizza Sauce

Mon, 07 Jul 2008 15:13:47 -0400

When fresh tomatoes are plentiful nothing makes your house smell any better than simmering a big pot of sauce on the stove. This is a big hit with my family! -- posted by yumyumum

No Cook Pizza Sauce

Tue, 15 Jul 2008 02:51:37 -0400

I got this recipe from an on-line group I belonged to. This is the easiest and freshest tasting pizza sauce ever. If your feeling cheesey use the 1/2 cup, not so much, use the 1/4. Awesome on grilled pizza topped with fresh basil and mozzarella. Enjoy! (cooking time is actualy the set-up) -- posted by RepoGuysWife

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

Thin Pizza Crust

Tue, 12 Aug 2008 21:05:28 -0400

I haven't got a clue where I got this pizza crust recipe from, but I use it all the time. It's great because it's fast, easy, and definitely healthier than ordering pizza or making a frozen pizza. I have used this recipe with whole wheat flour as well. It changes the texture, but still has a nice flavor. -- posted by Mitsein

Homemade Personal Pizza

Sun, 24 Aug 2008 11:36:30 -0400

A quick and easy homemade pizza that's as good as any take out!! -- posted by knightgoddess

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

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

Pizza Dough

Tue, 16 Sep 2008 23:10:59 -0400

After months of playing with different ingredients, different amounts this is what I have come up with and it is now the family favorite and our Friday Night Dinner - I made two pizza's with the dough! One white pizza, and one regular or one salad pizza. -- posted by Robinsoz

New York Style Pizza & Calzone Crust

Tue, 16 Sep 2008 23:19:08 -0400

This is a combination of 2 different recipes I found. This makes a little denser crust. It is also perfect for garlic rolls.... This is easiest to make in a mixer you mix it fairly wet. I wouldn't know how to do it in a bread machine, but I bet you could. Also, I occasionally add Parmesan Cheese, granulated garlic or Italian herbs in with the second half of the flour. -- posted by me & alex

Pizza Sauce

Mon, 22 Sep 2008 15:33:57 -0400

This a a tasty pizza sauce, best used thinly spread on pizza dough -- posted by mkhuber

Quick and Easy Mini Russian Pizza

Wed, 24 Sep 2008 21:24:32 -0400

A very simple recipe I whipped up in my dorm room, transforming a bagel into a pizza using common ingredients. The tastes go well together, and it sort of resembles the pizzas served in Moscow. -- posted by extraordinary machine

Chicago Style Pizza Crust: Take 25

Sat, 27 Sep 2008 15:07:11 -0400

The cornmeal and olive oil land this crust in the neighborhood of Chicago style crust. If you've found many of the standard recipes too bready and you'd like something with more texture and crunch, this may be the crust for you. It's the result of a great deal of trial and error, cooked on a pizza stone at 470 F. -- posted by Cooking in Minnesota

Royal Pizza Sauce

Mon, 29 Sep 2008 17:55:21 -0400

Kudos to the crust maniacs, but SAUCE is the key to great pizza. This is my favorite red sauce. -- posted by yes2matt

Yummy Yeast Free Pizza Dough

Mon, 06 Oct 2008 15:22:08 -0400

I haven't tried this yet. -- posted by Chef #887008

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

Goddess Pizza

Sun, 26 Oct 2008 16:53:11 -0400

So tonight I was a bachelorette for dinner, and whilst perusing the olive bar at my local market I dreamed up this pizza that my hubby would call chick food and I would call goddess fare ;). I made my own crust but I'm sure a pita or flatbread would be fine. Feel free to experiment; I was feeling sort of basic and didn't add lots of extra garlic, etc. but I'm sure it (along with fresh basil, crushed red pepper, you name it) would be fabulous. Whatever brings out your inner divine creature LOL! -- posted by smellyvegetarian

Cheesy Potato Calzone

Mon, 10 Nov 2008 23:21:32 -0500

Basically cheesy mashed potato in an edible, portable container. These are rather large, and very filling. -- posted by Kitzy

Easy Whole Wheat Pizza Dough

Mon, 10 Nov 2008 23:42:08 -0500

A thick, flavorful dough that is easy to prepare. Make sure to allow time for the dough to rise. -- posted by Chef #365751

Chicken Pita Pizza

Tue, 11 Nov 2008 21:41:24 -0500

Very tasty, easy to make, snack to split or light dinner for one -- posted by Nicole Dominiqué

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

Kristi's Pizza Crust

Thu, 13 Nov 2008 18:06:12 -0500

This recipe's been several months in the making - each time I would make pizza I adjusted the ingredients a bit until I was happy with the crust. It got better each time, and the number of friends who came over to eat it grew as well! I double this recipe to make 6 pizzas each time I make it now, so I have enough to feed everyone. My friends tell me that my pizza is better than any restaurant, but then people do tend to flatter in return for free food... ;-) -- posted by Chef #1025689

Zucchini Lattice Topping for Mini Vegan Pizzas

Thu, 13 Nov 2008 18:11:46 -0500

from the book Vegan Lunch Box. Use with Recipe #336816, or other mini pizza crust. You could probably do a pita pizza with this as well. -- posted by Serah B.

Pizza Dough - Super Easy to Make

Tue, 25 Nov 2008 23:11:20 -0500

This pizza dough is so quick and easy to make. Just add your favourite topping once you have finished the process. Enjoy the results from making your very own super healthy pizza! -- posted by ozzygirl

Sara's Apple & Ricotta Pizza

Thu, 27 Nov 2008 15:12:00 -0500

This is a yummy, simple dessert, that looks really impressive on the dinner table! Serve it hot, with vanilla ice cream. -- posted by Sara 76

Easy Healthy No Rise Pizza Crust

Thu, 11 Dec 2008 17:02:31 -0500

This isn't spectacular, but it's the best I've come up with for a no rise crust without sugar or white flour that I like and my toddler will eat. This makes one regular size crust (12-14 inch diameter) and lasts my 2 year old and I for 2 meals. When hubby comes home from Iraq... I'll probably need to make a second just for him :-) Comments welcome, I'm open for changes! -- posted by redneck naturalist

Best Bread Machine Pizza Dough

Wed, 31 Dec 2008 00:33:55 -0500

This recipe makes 2 lbs. of dough, which I make into 2 medium sized pizzas. You can also use this for stromboli or calzones. -- posted by Karen=^..^=

Mrs. H's Pizza Dough

Wed, 07 Jan 2009 19:13:15 -0500

A fool proof pizza crust recipe from a good friend. Fast and easy. -- posted by Arianna George

Beer Pizza Dough

Sun, 11 Jan 2009 12:48:50 -0500

From a vegetarian cooking book, this is a tasty chewy dough that is great for pizza. I like to use IPA or Honey-wheat beers, which give the dough a nice flavor. The dough can be very sticky initially, but using a little more flour when rolling it out helps. One batch makes enough for 2 pizzas, and the dough freezes great. -- posted by Chef #1120064

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

Olive Oil Pizza Dough -- No Kneading Needed! --

Wed, 14 Jan 2009 02:09:54 -0500

Upon having my first gander at this recipe, I clung tenaciously to it and haven't let go since. Adapted from Artisan Bread in 5 Minutes a Day, this is a terrific and SUPER easy no-knead pizza dough. It's the same dough I use in the Recipe #349690 and the one I'll use forever. It's just too easy not to! This recipe is for the dough only and makes approximately two 10-inch pizzas bases. Top with your favorites, then mix it, let it rest for 2 hours and either use immediately or store it for 12 days. Make one now, one another day. Make both and eat 'em all by yourself, I won't tell! Easily doubled and does not include resting (2 hours) or baking (12 minutes) time. -- posted by Sandi (From CA)

World's Best Pizza Crust

Wed, 14 Jan 2009 22:14:14 -0500

My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go. -- posted by Isabeau

Pizza Pocket and Calzone Dough

Wed, 14 Jan 2009 23:45:29 -0500

This dough is simple to make and has a slightly sweet taste. The kids love making their own pizza pockets, and I love using leftovers to make calzone type sandwiches. Make some up for dinner, or choose fillings that freeze well and you can make a bunch to have on hand for lunches and picnics. *Note: this is a sticky dough to aid in pinching the pockets closed. Adjust flour as needed to work with it. Mixing time: 15 minutes Rising time: 30 minutes Baking time: 20 minutes -- posted by Sunny Yukon

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

Thin Pizza Skins

Tue, 20 Jan 2009 17:26:25 -0500

I founds this recipe at a culinary class, it is very simular to most thin crust pizza crusts but is made with bread flour instead of all purpose. I recommend using a pizza stone. -- posted by Ocean

Cuisinart Food Processor Pizza Dough

Tue, 27 Jan 2009 00:43:48 -0500

I have been trying many pizza recipes over the past 19 years and this one is the best. I got this recipe from my Cuisinart food processor cook book.The main part of the preparation time is the rising of the dough. Otherwise it is very easy and delicious. I will never buy commercial pizza again. -- posted by I_love2nurse in Canada

Basic Pizza Dough -Paula Deen

Mon, 09 Feb 2009 00:07:08 -0500

Saw this on food network. Looked like a very tender dough when she made it on her show. -- posted by KaraRN

Thin Pizza Crust - Pizzeria Bianco, Phoenix

Mon, 16 Feb 2009 01:18:18 -0500

The dough is wetter and stickier than most pizza doughs -- but it bakes up light and crisp. Be sure to add in the additional 1/2 cup flour after stirring in the water. Continue to sprinkle with flour as you knead the dough. Published in Gourmet, January 2006. A good platform for lighter pizza toppings. -- posted by swissms

Hg's Loaded N Oated Spinach & Mushroom Girlfredo Pizza=4 Pts

Fri, 20 Feb 2009 11:06:32 -0500

From Hungry Girl: "Our famous "Girlfredo" sauce has made the leap from noodles to pizza. Yee-haa!!!" PER SERVING (entire pizza): 229 calories, 3g fat, 775mg sodium, 35g carbs, 10g fiber, 3.5g sugars, 20.5g protein -- POINTS. value 4* -- posted by senseicheryl

Whole Wheat Pizza Crust

Sun, 22 Feb 2009 15:43:26 -0500

Here is my whole wheat pizza crust recipe. I adapted it from a book called "Health Eating for Two (Or Just You)" by Frances Rice. Her recipe is a little heavy and hard to work with. This crust is a bit more flexible and freezes nicely. This will make 4 pizzas that will have a thin crust in a 13x9 bar pan -- posted by rach1031

Elder Lehman's Awesome Barbecue Sauce

Fri, 06 Mar 2009 17:22:05 -0500

This recipe was given to me while living in Argentina, however, the source is from the Lehman family in Utah. Our family has used this sauce mostly for BBQ Chicken Pizza, but we have also used it for grilled chicken served over rice. I hope you enjoy it as much as we do! -- posted by Lord Bezoar

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

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!

Pita Pizza

Sat, 14 Mar 2009 13:45:47 -0400

My sister got this idea from a friend of her. We make them all the time and they are so easy, so tasty and you save money by making them! -- posted by Anna Haines

Thick Crust Pizza Dough

Mon, 16 Mar 2009 16:05:56 -0400

This dough is very easy to work with so if you're not a bread or pizza dough expert, this is a great recipe. It has a very nice consistency and tastes great too. Recipe from The Pillsbury Cookbook. I made it with Pizza Sauce and Pizza Deluxe. Cooking and prep time excludes time for dough to rise. -- posted by AmyZoe

Pizza Crescents

Sun, 05 Apr 2009 22:02:14 -0400

My son got the idea for this recipe from a Robin Hood flyer. I can't believe it, but my family likes these better than pizza! The dough recipe is heavily borrowed from RecipeNut's Recipe #15194. We use SAMS_Club's Recipe #114392 both for the roll-ups, and for dipping. We use standard fillings inside the roll-ups: cheese blend, bacon, pepperoni - whatever you like [the flyer suggested using a slice of deli turkey, but since we didn't have any, we haven't tried this yet]. -- posted by hollyberry

Low Calorie Low Fat Thin Pizza Crust

Sun, 12 Apr 2009 00:30:22 -0400

pizzzaaaa! -- posted by Granola Girl

Grilled Pizzettas - Dough Recipe

Sun, 12 Apr 2009 19:37:46 -0400

This recipe is from Anne Burrell on the Food Network. I have not tried it yet, but it looked good when she made it! The is for the dough only. -- posted by JenJenMarie

Easy Pizza Dough

Wed, 29 Apr 2009 12:31:36 -0400

yummy and quick! -- posted by Chef #1253124

Atlanta Pizza Dough

Fri, 01 May 2009 03:14:36 -0400

Light, general-purpose pizza dough from the Atlanta Journal Constitution. This dough freezes well. To make a pizza, roll out the dough onto a floured pizza pan. Add tomato sauce, cheese and toppings. Bake at 500 degrees for 10 minutes. -- posted by qwerty3020

Pizzaburgers

Tue, 05 May 2009 01:29:38 -0400

We had these often when growing up- one of our favorite budget stretcher meals. My own kids love these! They freeze well- either before baking for OAMC or after they are cooked. -- posted by lizbits

Peter Reinhart's Napoletana Pizza Dough Recipe

Tue, 12 May 2009 00:22:34 -0400

From Heidi at 101. FANTASATIC...as usual. Please do not let the lengthy directions discourage you. Heidi is just really thurough. -- posted by loveleesmile

Pizza Base for the Bread Maker

Thu, 04 Jun 2009 10:11:58 -0400

A tasty, easy base that has a similar texture to Pizza Hut pan pizza. -- posted by Kiwibird #2

Whole-Wheat Pizza Dough

Mon, 15 Jun 2009 12:00:39 -0400

A slice of pizza from your local parlor smothered with cheese and topped with sausage and pepperoni is a fat and calorie catastrophe!! But you can make your own and make it a very healthy meal. First lighten up on the cheese - part-skim mozzarella, lower fat cheeses, and load the pizza up with all the veggies that you want!! If you want a meat topping, stay away from greasy sausage, and consider prosciutto, which has a satisfyingly salty flavor, but is less fatty. This whole wheat pizza dough stands up well to most robust flavor combinations such as olive tapenade (instead of tomato sauce) or roasted garlic purée, roasted red peppers, arugula and a sprinkle of Gorgonzola. -- posted by Chef mariajane

Homemade Calzones

Mon, 22 Jun 2009 11:10:13 -0400

Calzones right from the oven! Yummy! -- posted by HisHelpmeet

Alton Brown's Pizza

Wed, 22 Jul 2009 11:14:25 -0400

I have been using this pizza dough to make calzones for my husband to reheat for lunch. This is one of the best pizza dough recipes I have ever used. -- posted by Queen Dana

Jim Laheys No-Knead Pizza Margherita

Fri, 24 Jul 2009 13:27:06 -0400

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before. -- posted by blucoat

Classic Pizza Dough

Wed, 29 Jul 2009 02:32:26 -0400

Everyone needs at least one black dress and a perfect pizza dough. This is a great first dough. As good as an old friendbut tastier. Did you know you can make and dress your pizzas ahead of time, refrigerate them and bake off when needed? Or bake them on a BBQ grill. Oh the possibilities! Bon appetito! Recipe Source: betterbaking.com -- posted by Ceezie

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

Quick Beer Pizza Dough

Tue, 25 Aug 2009 02:51:09 -0400

The beer adds just a hint of fragrence and flavor in this quick pizza dough. We found this great recipe in the King Arthur Catalog. Another great one from King Arthur Flour. We modified it a bit to match the things we have in our pantry. Please note that the prep time includes the rising time for the dough. -- posted by Grandpa & Grandma Williams

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

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

Crusty Pizza Dough

Tue, 08 Sep 2009 11:17:46 -0400

From the Kitchen aid mixer cookbook. Can be doubled. -- posted by Julia Rodriguez

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

Gluten Free Pizza

Wed, 14 Oct 2009 14:35:59 -0400

Crusty, home-made pizzas fresh out of the oven. Mmmmwhats more, theyre gluten free! This recipe helps you make pizza crust from scratch. Just pile on your favorite topping and pop it in the oven. http://www.easydinnerrecipes.ca/gluten-free-pizza.html -- posted by tastetester #2

Backcountry Pizza Crust

Wed, 21 Oct 2009 12:38:37 -0400

From the Junior League of Denver cookbook, Colorado Collage, this is an excellent pizza crust that is easy to make. -- posted by rochsann

Bread Machine Whole Wheat Pizza Crust

Tue, 27 Oct 2009 02:04:28 -0400

Great flavored pizza crust made with whole wheat flour. This recipe calls for ingredients that everyone probably has available. It's slightly thick and is very easy to make. Depending on the weather, more flour or more water maybe needed at the start of the kneading cycle. -- posted by Crazycook in PA

Chicken Santa Fe Pizza

Thu, 29 Oct 2009 10:31:27 -0400

Healthier pizza any way you slice it. 20 grams of protein, 1 gram saturated fat, and 5 total fat, per every slice. I found this recipe in Ladies Home Journal magazine. I really enjoyed this pizza. My future hubby suggested I use fresh chicken breasts instead of the canned chicken. When I made the pizza I used a 12oz can of chicken. I used more cheese then recommened. I also used a regular onion. I used salsa when I made this pizza but I think I'll try taco sauce next time. When I made this pizza I put it in a cookie sheet as I do not have a pizza pan. I did have a little trouble with my dough rising but once I set my cookie sheet on the warmed oven my dough rose so nice. Note: I also have trouble spreading my dough so nI did my hands in water. -- posted by internetnut

Delicious Pizza Crust

Sun, 08 Nov 2009 08:42:16 -0500

Easy pizza crust, great for college life or a family on the go. Prep time does not include time in bread machine. Cooking time does not include second baking with sauce and toppings. -- posted by Jadalynn

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

Plain Pizza Base

Tue, 17 Nov 2009 01:07:23 -0500

Plain pizza base made from scratch. It's easy and non messy. I like to prepare this for kids pizza party as it is easy to roll and makes about nine small thin-crust pizzas. You can roll it thick and make about four 9" pizzas. -- posted by evnn

Easy Pizza Pancakes (Thick Crepe Style)

Wed, 18 Nov 2009 16:16:46 -0500

Some of my friends from Rio will remember when the heavy rain flooded our apartment and we spent hours trying to scoop up and drain the water away. None of us had eaten so half way through, ankle deep in water (!), I devised these lovely little pizzas to give us all a break and a laugh as I'm flipping the pancakes!. I think they taste so good because the 'base' is fresh. Feel free to add extra toppings as you wish but I think they're great plain. Don't expect to be able to pick these up, you need to eat them with a knife and fork. -- posted by robd16

Super Thin Pizza Dough

Wed, 18 Nov 2009 16:59:51 -0500

I experimented with a great recipe for dough, #70165, I use both now because sometimes I want my pizza "super" thin and other times just thin. Special note, I learned that when dealing with yeast it is important to have everything at room temperature, or slightly warm. This includes all ingredients, utensils, and bowls. I also use a great pizza sauce recipe, #114392. (It calls for tomato paste but I sometimes use just all tomato sauce. I like my pizza saucy!) -- posted by Terri Crooks

So Easy Pizza Dough

Sat, 28 Nov 2009 15:31:08 -0500

I love this pizza dough! It is so quick and easy, and makes a great dough. A favorite for pizza night at my house! I found it originally on allrecipes.com, but tweaked it a bit. -- posted by Meowser

Healthy Cheesy Tomato Sauce for Pizza (Or Anything Really)

Mon, 30 Nov 2009 01:33:52 -0500

This is a good sauce for ppl who dont want to use white sugar. i love the flavor. i put it on a whole wheat crust (some times home-made). i top it w/ low fat motz. cheese and broth steamed broccoli. my family says its the best pizza they have ever eaten! -- posted by cookinNpinkCROCS

Dkm's Chicago-Style Deep Dish Pizza

Wed, 09 Dec 2009 15:11:50 -0500

This is an excellent Chicago Deep Dish pizza recipe. It uses a cold-fermentation method, rather than letting the dough rise at room temperature, so you need to prepare the dough at least 1 day in advance. It can stay in the fridge for up to 3 days, or it can be frozen after 1 day and kept for months. -- posted by Chef #810983

Fast, Thin, and Crispy Crust Pizza

Sat, 02 Jan 2010 10:30:57 -0500

from the blog "One Upon a Plate" - http://onceuponaplaterecipes.blogspot.com/2009/11/fast-thin-and-crispy-crust-pizza.html - "This is the recipe my family always uses when we need a fast pizza dough, it requires virtually no rise-time and bakes up firm and very crisp. But don't worry if you want to make it ahead, or if you have left over dough, just form into a ball (or balls) and wrap in cling film and store in the refrigerator up to one day, or freeze for longer storage." -- posted by ellie3763

Amys Pizza Dough

Wed, 13 Jan 2010 18:42:09 -0500

this is a VERY yummy pizza dough its not super thick but its not a thin crust. definitely give this one a try, very simple! -- posted by sweetcaroline168

Restaurant Style Pizza Dough Recipe by Weight

Tue, 19 Jan 2010 17:23:18 -0500

I have looked for a couple of years for a good restaurant style pizza dough recipe I could make at home. Most of the recipe's I had tried tasted like bread, not pizza dough. This is the closest I have found to a great dough recipe! Please note Recipe is by weight, you will need a scale. Measuring by weight allows exact measurement and can be duplicated perfectly each time. The recipe is based on 65%-68% hydration. Salute to Forno Bravo for the recipe. -- posted by Dad the cook

New York-Style Wheat Flour Pizza Crust Recipe

Wed, 20 Jan 2010 19:32:56 -0500

I adapted Recipe Nut's pizza crust recipe to include some whole wheat flour.....I am growing a health nut in my house! -- posted by Cooks4_6

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