Recipe Tag: Pizza

Roasted Eggplant and Goat Cheese Pizza with Whole Wheat Pizza Dough

For the Whole Wheat Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Pizza

Place a large skillet in the oven and preheat to 375°F.

After it is hot add the oil.

Add the eggplant and onion to the pan and toss well.

Return the pan to the oven.

Roast the veggies for about 30 minutes. Remove the pan from the oven about every 7 minutes and toss the veggies.

When the eggplant is soft but not mushy remove the pan and place the vegetables in a medium mixing bowl.

Preheat the oven to 500°F.

Pizza is best baked on a pizza stone (see Pizza stone – Recipe No. xx) but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 – 20 minutes.

While the baking surface is heating, cut each clove of roasted garlic into quarters.

Add the garlic, tomatoes, olive oil, vinegar, salt and pepper to the bowl with the roasted eggplant and onions.

Add the crumbles of goat cheese and fold together gently.

Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.

Once the dough is formed, place it on the hot pizza stone and top with 1/4 of the roasted vegetable mixture per pizza.

Bake for 8-10 minutes.

Remove the pizzas from the oven and grate the Parmigiano over the pizzas. Return to the oven for 2 minutes or until the Parmigiano is melted.

Remove from the oven and let it cool for about 90 seconds, slice and serve.

Dill Pesto with Potato Pizza with Whole Wheat Pizza Dough

For the Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended.

Let the mixture stand for about 5 to 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 to 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Pizza

While the pizza dough is proofing place the water in a medium sauce pan over high heat.

Add the potatoes and cook for 30 minutes until a knife slips easily into the potato.

Remove and let the potatoes cool.

Slice the potatoes about 1/4 inch thick.

Preheat the oven to 500°F.

Sprinkle 1 tablespoon cornmeal on a large cutting board.

Place 1/4 of the pizza on the cutting board and shape into a disc about 6 to 8 inches in diameter.

Repeat for the remaining pizza dough for 4 small pizza rounds.

Spread the dill pesto evenly across the 4 pizza rounds.

Place the potato slices on top of the dill pesto.

Sprinkle the shredded mozzarella evenly across the top of the pizzas.

Bake in the oven on a cookie sheet for 10 minutes.

Sprinkle the grated parmesan across the top of the pizza.

Bake for another 3 to 5 minutes.

Serve.

Pizza with Tomato, Basil and Roasted Garlic with Whole Wheat Dough

For the Whole Wheat Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Pizza

Preheat the oven to 500°F.

Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 – 20 minutes.

While the baking surface is heating, slice tomato in half vertically. Remove the seeds and slice the tomato into julienne strips.

Gently toss the tomato strips, mozzarella, basil leaves, and garlic together in a small mixing bowl.

Set the tomato mixture close to the oven so that it will be accessible and easy to place on top of the dough. Have the grated parmesan within easy reach.

Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.

Once the dough is formed, place it on the hot pizza stone and top with the tomato/mozzarella mixture.

Bake for approximately eight minutes, and then top with the Parmesan cheese.

Bake for another 3 – 5 minutes – until the cheese has melted.

Remove from the oven and let it cool for about 90 seconds, slice and serve.

Pepperoni Pizza

For the Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Pizza

Pizza is best baked on a pizza stone but a cookie sheet will work as well.

Place the baking stone or cookie sheet in an oven that has been preheated to 500°F. Allow the baking suface to heat for at least 15-20 minutes.

Using 1/4 of the pizza dough recipe (for each pizza), gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.

Once the dough is formed, place it on top of the hot pizza stone and top each pizza with 1/4 cup marinara sauce.

Place the pepperoni discs on top of the sauce and top with the shredded mozzarella.

Bake for approximately ten to twelve minutes until the crust is golden brown.

Whole Wheat Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.