Stromboli

• 1/2 pizza dough– (recipe for Basic Pizza Dough)
• 1/4 cup sauce
• 4 oz pepperoni
• 3-4 oz mozzarella cheese
• 2 cloves garlic, diced
• 2 tbs olive oil

The first step is to make the pizza dough and let it rise till it doubles.  Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section.  Or, you can always stop by a local pizzaria and purchase the pre-made dough.

Preheat the oven to 450 degrees Fahrenheit.

Divide the dough into two equal parts.  Then roll each half into a round pizza crust.

Spread half of the pizza sauce over half of the dough.

Then add the pepperoni and the cheese to the same half of the dough.  Finally top with the remaining sauce.

It is noted that you can put whatever you want into a Stromboli.  I had pepperoni lying around so that was my filling. I have had supreme Strombolis’ with onions, pepperoni, sausage, mushrooms and black olives.  Totally awesome!

Then fold the other half of the dough over the filled part of the dough.  Making a giant tasty pizza-like turnover.  Using your fingers, crimp the edge shut.  This will prevent any of the filling from falling out.

In a small bowl, add the garlic and the olive oil.  Mix and then brush over the top of the Stromboli.

Place the Stromboli in the preheated 450 degree Fahrenheit oven and bake for 8-12 minutes or until the crust is golden brown.

Let the Stromboli sit for 3-5 minutes before serving.  The center will be like molten lava so be careful.

Serve and enjoy!

Garlic Knots

• 1 pizza dough– (recipe for Basic Pizza Dough)
• Kosher Salt
• 4 cloves garlic, minced
• 4 tbs olive oil
• 1/4 cup grated Parmesan cheese
• Pizza Sauce or Marinara for Dipping

The first step is to make the pizza dough and let it rise till it doubles.  Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section.  Or, you can always stop by a local pizzaria and purchase the pre-made dough.

Divide the dough into 8-16 equal pieces, depending on the size of the knots that you like.

Next Roll each piece out like a snake.  Then make a knot in the center.

Fold the leg of the knot that comes over the top, under and through the knot.

Then fold the leg of the knot that is under the knot, over and connect it to the other leg that you just pushed through the knot.

Repeat this for all of the dough pieces.  Place the knots on a greased cookie sheet or parchment lined sheet. Lightly salt the knots with kosher salt.  Cover the knots loosely with a piece of plastic wrap that has been sprayed with cooking spray.  Let the knots rise till doubled.

Preheat the oven to 400 degrees Fahrenheit.

Place the risen knots into the oven and bake for 20-25 minutes until they are nice and brown.

While the knots are cooking, mix the olive oil, garlic and Parmesan in a bowl.  Set aside.

Remove and let cool for 5 minutes.  Then brush the garlic mixture over the knots.

Serve hot immediately with a side of marinara.

These can be served at room temperature too.  It is up to you.  I like them hot.  They are super easy to reheat too. Place them in a 350 degree oven for 5-6 minutes.

Hawaiian Pizza

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 1 cup Pizza Sauce – Store Bought or Recipe below
• 1 cup ham, cut into pieces
• 1/2 cup pineapple chunks
• 2 cups mozzarella

Pizza Sauce

• 1 Can whole peeled tomatoes
• 3 cloves garlic
• 15 basil leaves
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 tsp red pepper flake – (optional)
  

Garlic oil

• 1/4 cup olive oil
• 2 cloves garlic, finely diced
• 1 tsp basil
• 1/2 tsp oregano
• dash of cracked pepper and kosher salt

Pizza Dough

The first step is to make the pizza dough and let it rise till it doubles.  Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section.  Or, you can always stop by a local pizzaria and purchase the pre-made dough.

My pizza dough recipe makes two portions. So try some breadsticks too.

Pizza Sauce

If you are going to use a store bought pizza sauce you can skip the next couple steps.  Otherwise, pour the can of whole tomatoes into a bowl and crush with your hand, a potato masher or a pastry cutter.  Once you have all of the big chunks broken up you are good.

Now take the 15 leaves of basil and roll them together like a cigar.  Then thinly slice them into ribbons.  The technical term is chiffonade.  Sounds fancy doesn’t it.  It means breath of butterflies, joking it really only means thin long strips.  Sorry to dissappoint.

Add the chiffonade basil to the bowl with the three cloves of garlic finely minced.  Add the salt, pepper and red pepper flake.  This is a good time to taste the sauce.  If it needs more salt or pepper feel free to add it.

This sauce is tangy and works great with any pizza

Assembly

First form the pizza dough into a round pizza.

Start with the center and slowly move outward till you have the perfect size pizza.

Using a brush spread the garlic oil around the edge of the pizza.

Now evenly spread the sauce over the pizza. Then top with the 2 cups of cheese. Make sure not to use too much cheese. You want bits of red from the sauce to peep through the cheese. Then finally top with the ham and pineapple.

Place the pizza in a preheated 475 degree oven for 10-15 minutes.  Cook until the crust is crispy and the cheese is melted and starting to brown.

This pizza is awesome.

The garlic oil makes the crust more like garlic bread.  Awesome!

Whole Wheat Pizza Dough

• 1 package active dry yeast
• 1 1/3 cup warm water (105-115 degrees) – body temp is 98 degrees, so place your finger under the tap and when it starts to feel warm you are at the right temperature.
• 2 cups whole wheat flour
• 1 1/2 – 2 cups bread flour or all-purpose flour
• 2 tbs olive oil
• 2 tsp salt
• 1 1/2 tbs honey

Making the Dough

Place the yeast, water and honey in the bowl of your mixer and let it sit for 5 minutes or until it is nice and bubbly.

Add the salt and olive oil, then slowly add the 2 cups of wheat flour.  Then slowly add the bread flour to the mixture 1/2 cup at a time. Mix by hand or on low speed in your mixer for a minute or until the flour is incorporated. The amount of bread flour required to make a dough ball that is not too sticky will vary with temperature and humidity.  Mine took a little more than 1.5 cups of bread flour.   Once you have a good dough ball, place it on a floured surface and knead for 10 minutes.  If you have a mixer with a dough hook place it on medium speed for 10 minutes.

Next I place the dough on a floured surface and leave it covered with a cotton towel or a tea towel for an hour or so.  Basically until the dough doubled in size.  Then divide the dough into two separate dough balls.  If you only wish to make one pizza place the extra dough ball in the refrigerator.

Forming the Pizza

To form the pizzas, place the dough on a well floured surface and slowly work the dough into a flat disk.  If you use a rolling pin you will end up with a flat pizza.  If you like big crusts then work the edges out by hand.  You can even through the dough up and spin it in the air to get a nice round shape.  The dough will make two 14 inch pizzas.

Remember the key to a great pizza is to not overload it with toppings.  The number one error in making a pizza at home is to add too much cheese.  This will make you end up with a soggy/greasy pizza.

To cook the pizza preheat the oven to 475 and place the pizza on a pizza pan or on a preheated pizza stone for 10-16 minutes.

When fully cooked, the crust should be slightly golden the the cheese should be melted.

The honey whole wheat crust was awesome!!  I am totally going to make this again.

S’more Pizza

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 2 tbs butter, melted
• 3 Graham Cracker, pulverized
• 5-6 Hershey bars, diced
• 1 bag mini marshmallows

The first step is to make the pizza dough and let it rise till it doubles. Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section and/or freezer section, or you can always stop by a local pizzeria and purchase the pre-made dough.

Preheat your oven to 500 degrees Fahrenheit.

Using a food processor or a plastic bag and rolling pin, pulverize the three graham crackers until they are dust.

Roll out the dough and place it on a pizza pan.  Then dock the pizza with a fork.  You want to pierce the dough so that it will not rise too much.  You want it to be the same thickness all the way through.

Brush the melted butter over the top of the pizza.

Then top with the pulverized graham crackers.

Bake the pizza dough for 10-12 minutes until the bottom starts to brown.  When the dough is done remove it from the oven.  Move the rack so that it is about 10 inches from the broiler and then set your oven to broil.  Let it heat for a minute.

Top the pizza evenly with chopped Hershey bars.

Then top with the mini marshmallows.

Place the pizza under the broiler until the marshmallows brown.  This will take a minute or two.

Remove and serve.  As you can see from the picture above, you get the gooey S’more that you remember but in a whole new delivery method.

The flavor of the s’more is there and it is awesome!

Smoked Chicken Pizza

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 1 cup smoked chicken – (Smoked Drumsticks)
• 3 roasted red peppers, sliced – Roast yourself or use the jarred variety
• 1red onion, finely sliced
• 2 cups mozzarella
• 1 cup of your favorite bbq sauce
• 1 tbs hot sauce
• cornmeal or semolina for dusting the peel

The first step is to make the pizza dough and let it rise till it doubles. Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section and/or freezer section, or you can always stop by a local pizzeria and purchase the pre-made dough.

Preheat your oven to 500 degrees Fahrenheit.

Make sure to dice and slice all of the vegetables before starting the pizza.  You do not want the sauce sitting on the pizza for too long before you put it in the oven.

Coat a pizza peel or the back of a sheet pan with semolina or cornmeal.  Then spread the pizza dough out over it.  Make sure you make a pizza that will fit on your pizza stone.

In a small bowl mix together the bbq sauce and the hot sauce.  Then evenly distribute the sauce onto the pizza dough.

Next add a light layer of cheese.  I coat the base with about 1/2 cup of the mozzarella.  Then top with the smoked chicken.

Next top with the red onion and roasted red peppers.

Finally top with the remaining mozzarella cheese.

Bake at 500 degrees for 10-14 minutes.  When the crust browns and the cheese starts to brown, your pizza is ready.

This pizza is awesome.  The Smokiness of the chicken combined with the spiciness of the sauce is awesome.  I could eat this over and over again.

Traditionally, these little bags of goodness are fried, but I decided to make a crispy crust to get the same texture.

I wanted to use farm fresh peas for this competition, but was unable to find any at the local farmer’s market or even the super market. Come to find out, peas are extremely perishable and start losing nutrients within hours of being picked. Thus, the best peas available, if you do not pick them yourself, are frozen peas. This is why peas were one of the first vegetables ever frozen and sold. Today, peas are frozen within hours of being picked to retain as many nutrients as possible. Technology is cool.

As for the ginger, I was also unable to find this at the local farmer’s market. However, the local market had a ton of it. Quick tip for ginger. The easiest way to peel ginger is with a spoon. Sounds weird, but the spoon easily peels it and removes the frequent nubs. Once peeled you can slice, dice and grate without any hassle.

After you take a look at my recipe, stop on by FoodieFights.com to see the other recipes and ultimately vote for this recipe.

Samosa Pizza

• Dough
  • 1/2 tbs active dry yeast or 1/2 packet of instant yeast
  • 1/2 cup plus 2 tbs water
  • 1/2 tbs sugar
  • 1/2 tbs salt
  • 1 tbs olive oil
  • 2 tsp garam masala
  • 1 3/4 cup bread flour

  
  

• Toppings – (Adapted from Emeril Lagasse’s fried samosas)
  
  • 1/4 cup vegetable oil
  • 1 medium yellow onion
  • 1 1/2 cup green peas
  • 2 tsp minced ginger
  • 2 large potatoes, 1/2 inch dice, boiled till tender about 10 minutes
  • 3 cloves garlic
  • 2 jalapenos
  • 1 tsp coriander
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp tumeric
  • 1/8-1/4 tsp cayenne (optional)

  
  

• Pizza Sauce – (Adapted from Bon Appetit September 2007)
  • 2/3 cup ketchup
  • 2 tbs soy sauce
  • 1 tsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 tbs sugar
  • 1 tbs olive oil

  
  

• Additionals
  • 1 cup mozzarella cheese
    

Pizza Dough

Mix the sugar, water and yeast in a bowl or the bowl of your mixer and let sit for 5 minutes.

Add the remaining ingredients. Mix by hand or on low speed in your mixer for a minute, or until the flour is incorporated. The amount of flour requried to make a dough ball that is not too sticky will vary with temperature and humidity. Mine took a little more than 1 3/4 cups. Once you have a good dough ball, place it on a floured surface and knead for 10 minutes. If you have a mixer with a dough hook, place it on medium speed for 8-10 minutes.

Next, I place the dough on a floured surface and leave it covered with a cotton towel or a tea towel for an hour or so – basically until the dough doubled in size.

Pizza Sauce

Toast the cumin in a small saucepan over medium heat until it darkens and begins to smoke. Roughly 1-2 minutes. Dump out the cumin into a small bowl and set aside.

Add the olive oil to the pan over medium/low heat and add the ginger and garlic. Saute until the mixture is very fragrant. Roughly 2 minutes.

Add the remaining ingredients. Whisk together and bring to a boil. Reduce to a simmer and continue to cook for 10-15 minutes. Remove from the heat and set aside.

Toppings

In a large saute pan, heat 1/4 cup of vegetable oil over medium/high heat. Add the coriander and coat with the oil. Then add the onions and ginger and cook until the onions caramelize. This should take roughly 5 minutes.

Once the onions caramelize, add the garlic, jalapenos, garam masala, salt, tumeric and cayenne. Stir for 30 seconds to a minute until the mixture is fragrant.

Add the potatoes and stir. Cook until the potatoes start to brown and soak up all of the oil. Roughly 3-5 minutes.

Add the peas and cook for an additional minute. Remove from the heat and set aside.

Assembly of the Pizza

Preheat the oven to 500 degrees Fahrenheit.

On a floured surface, form a flat round disk with the pizza dough. Start in the middle and slowly press the edges out. Dust a pizza peel with semolina or cornmeal and place the flattened pizza dough onto it.

Pour about 1 cup of the pizza sauce onto the pizza dough and spread it around the dough. This is easily done using the back of a large spoon or ladle.

Top the pizza evenly with the mozzarella cheese. I know this doesn’t seem like much cheese, but this pizza is so flavorful that it does not need any more than a cup.

Now top the pizza evenly with the toppings. I use a spoon and a fork to make sure that I evenly distribute the toppings over the pizza. You want to have an onion, potato and plenty of peas in each bite.

Place the pizza into the preheated oven onto a pizza stone and cook for 10-12 minutes. Cook till the pizza crust browns and the toppings start to lightly brown.

Remove from the oven, slice and serve.

This pizza was super tasty. It totally reminded me of the green pepper samosas that Vishal brought over. For your information, what Vishal calls a green pepper, everyone else calls it a Jalapeno. So his green pepper samosas are extremely spicy and delicious. Thanks for the idea Vishal. I hope that you guys enjoy it as much as I do.

Dana says it is the best pizza that I have ever made.  I have to agree with her.  It was extremely tasty.

Fire and Smoke Pizza

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 3 roasted red peppers, sliced – Roast yourself or use the jarred variety
• 1 sweet onion, finely sliced
• 3 tbs finely sliced fresh basil
• 1 cup smoked mozzarella
• 1 cup mozzarella
• 1 cup chipotle pizza sauce – recipe follows
• cornmeal or semolina for dusting the peel

The first step is to make the pizza dough and let it rise till it doubles. Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section and/or freezer section, or you can always stop by a local pizzeria and purchase the pre-made dough.

Preheat your oven to 500 degrees Fahrenheit.

Make sure to dice and slice all of the vegetables before starting the pizza.  You do not want the sauce sitting on the pizza for too long before you put it in the oven.

Coat a pizza peel or the back of a sheet pan with semolina or cornmeal.  Then spread the pizza dough out over it.  Make sure you make a pizza that will fit on your pizza stone.

Coat the pizza evenly with the chipotle pizza sauce.  Then top with the regular mozzarella cheese.

Next layer on the sliced roasted red peppers, onions and basil.

Finally top with the smoked mozzarella.

Bake at 500 degrees for 10-14 minutes.  When the crust browns and the cheese starts to brown, your pizza is ready.

This pizza is awesome.  The heat of the chipotle sauce combined with smokiness of the roasted peppers, mozzarella and chipotle peppers is amazing.  I could eat this over and over again.

Making Chipotle Pizza Sauce

Chipotle Pizza Sauce

• 14.5 oz can of tomato sauce
  
• 4 cloves of garlic, minced
  
• 1 tsp onion powder
  
• 1 tsp dried oregano
• 2 tsp dried basil
• 2 tsp sugar
  
• 5 finely diced chipotle peppers
• 1 tsp adobo sauce from the chipotle peppers
  
• Salt and Pepper

Dice up the chipotle peppers reserve the sauce that they came in.  In a medium bowl combine all of the ingredients.  Mix well.

Taste for seasoning and add salt and pepper based on personal preferences.

This pizza is extremely popular at my house. The flavor combination is awesome!

Spinach Mushroom and Goat Cheese Pizza

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 1/2 pound mushrooms (any variety will do)
• 1 bag pre-washed baby spinach
• 4-6 oz goat cheese
  
• 1 cup mozzarella
• 1 cup marinara/pizza sauce – (try this Super Quick Marinara)
  
• salt and pepper
• cornmeal or semolina for dusting the peel

The first step is to make the pizza dough and let it rise till it doubles.  Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section and/or freezer section, or you can always stop by a local pizzeria and purchase the pre-made dough.

Preheat your oven to 500 degrees Fahrenheit.

Next heat a large skillet over medium heat and add 2 tablespoons of olive oil.  Add the mushrooms  and season with a little salt and pepper.  Let them cook for 5-6 minutes, stirring occasionally.  This will soften them a tad before we add them to the pizza.

Once the mushrooms start to soften add 2 tablespoons of white wine to the pan and then add the spinach.  I know it looks like a lot, but it will cook down.  Stir the spinach until it is wilted and then take it off the heat.  I place the mushrooms and spinach into a paper towel lined colander to drain.  I have found that this step is necessary or else the pizza will be extremely wet and will not stay crunchy.

Coat a pizza peel or the back of a sheet pan with semolina or cornmeal.  Then spread the pizza dough out over it.  Make sure you make a pizza that will fit on your pizza stone.  I have made some amazing pizzas only to find out that I made them 2-4 inches bigger than my pizza stone.  Lets just say that it is a good thing that I have a self cleaning oven.

Coat the pizza evenly with the marinara sauce.  Then top with the mozzarella cheese.

Now evenly coat the pizza with the spinach and mushrooms.  Make sure once again that they are drained.  If you fail to drain them, you will end up with a pool in the middle of your pizza.  Totally not cool.

Finally top with the goat cheese.  Break off chunks with your fingers and evenly distribute them throughout the pizza.

Place the pizza onto the stone in the preheated 500 degree oven and cook for 10-14 minutes.  When the crust browns and the tips of the goat cheese start to brown, your pizza is ready.

You will probably have to make a couple pizzas.  This pizza does not last long.

The pizza browned nicely and allowed the eggs to finish setting.  The best way to start the morning.

Breakfast Pizza

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 3/4 cup salsa – or 3/4 diced tomatoes
  
• 4 eggs
• 1/4 cup milk or cream
• 1/2 pound bacon – cooked
• 1/2 cup parmesan cheese
• 1 cup cheddar cheese
• salt and pepper

The first step is to make the pizza dough and let it rise till it doubles.  Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section and/or freezer section, or you can always stop by a local pizzeria and purchase the pre-made dough.

Preheat the oven to 500 degrees.  If you have a pizza stone have it preheat with the oven.

Crack the eggs into a medium bowl.  Add the cream and a pinch of salt and pepper.  Whisk until light and fluffy.  The more air you get into the eggs now, the lighter the scrambled eggs.

Place a skillet over medium heat.  Once the skillet is preheated, add a dab of butter or vegetable spray and pour in the egg mixture.  Using a spatula form the eggs into a partial scramble.  You do not want to fully cook the eggs, but you don’t want them too runny either.  When the eggs are scrambled but still a little runny remove them from the heat.

Roll out the pizza dough and cover with the salsa.  If you don’t have salsa add 3/4 cup of diced tomatoes seasoned with a little salt and pepper. Next place dollops of scrambled eggs over the entire pizza.

Cover the mixture with Parmesan cheese and then top with the bacon broken into bite sized pieces.

Finally top with the cheddar cheese.

Place the pizza in the oven and have it cook for 12-15 minutes or until the cheese and crust are browned.

Let it cool for 1 minute before slicing.

This was the perfect start to a snowed-in morning.  It helped me get the energy that I needed to shovel my car out.

Doesn't look that bad, but the car to the right is camry not a SUV.

With Dana helping it only took 2 hours.  Supposed to get another storm tomorrow.  Wish me luck.