Makes one 12-inch pizza CHAPTER 9
CHEESE AND VEGETABLE
Southern Pimiento Cheese Pizza
Roasted Peppers and Caramelized Onion Pie
Sun-Dried Tomato and Ricotta Pizza
Veggie-Sausage, Peppers, and Mushrooms Pizza
Broccoli and Fontina Cheese Pizza
Chopped Herb and Roasted Plum Tomato Pizza
Classic Cheese Pizza
Makes one 12-inch pizza
$ Total Cost: $4.24
1 recipe Classic Crust dough (see recipe to follow)
1 tablespoon cornmeal or 1 tablespoon olive oil
¾ cup tomato sauce
½ cup shredded Parmesan cheese
1½ cup shredded mozzarella cheese
Coarsely grate mozzarella and Parmesan cheese just before topping pizza for best flavor.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Spread ¾ cup sauce in the center of pizza, leaving at least an inch around the edges bare.
3. Sprinkle mozzarella evenly over pizza, just covering the sauce.
4. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
5. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
CLASSIC CRUST
Makes crust for one 12-inch pizza
$ Total Cost: $0.78
½ package active dry yeast
cup warm water, about 110°F
¼ teaspoon sugar
teaspoon salt
1½ cup bread flour
½ tablespoon olive oil
1. In a large measuring cup, dissolve yeast in water. Let stand 5 minutes or until bubbly. Combine sugar, salt, and bread flour in the bowl of a mixer with a dough hook. Or, to mix by hand, place in a large bowl. Make a well in the flour mixture and pour in the water, followed by 1 tablespoon of oil.
2. Turn the mixer on low to blend, or begin stirring the flour into the liquid with a wooden spoon, a little at a time. When ingredients are well combined, turn the mixer on medium-low to knead for 5 minutes. If working dough by hand, turn the dough onto a well-floured work surface. Use a pressing motion with the heels of your hands to push and stretch the dough. Work dough until the mixture is slightly shiny and not too sticky to the touch.
3. The kneaded dough should be divided into four equal pieces. Store any dough not being used in a resealable bag in the refrigerator. Oil remaining dough and place in a bowl, covered, to rise for 1 hour. Punch the dough down, shape into 2 disks, and let rest for 30 minutes.
4. Grab dough by the edges, turning the disk a few inches at a time, allowing gravity to stretch the dough without tearing. Roll the dough into a crust shape or press into a pizza pan. Top as directed in recipe.
Dough for Tomorrow
Pizza dough will rise, albeit slowly, in the refrigerator. To use dough that’s been refrigerated overnight, place in a covered bowl on the counter. Punch dough down, then let stand until dough reaches room temperature. Use as directed.
Fire-Baked Six-Cheese Pizza
Makes one 12-inch pizza
$ Total Cost: $4.61
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
¾ cup tomato sauce
¼ cup shredded mozzarella cheese
¼ cup shredded provolone cheese
¼ cup shredded Asiago cheese
¼ cup shredded Parmesan cheese
¼ cup shredded Romano cheese
¼ cup shredded white Cheddar cheese
Like a stronger Asiago flavor? More smoky provolone? Go ahead and change the proportions of these cheeses to suit your taste.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Spread ¾ cup sauce in the center of pizza, leaving edges bare.
3. In a large bowl, combine all the cheeses and toss gently to mix. Sprinkle half the cheese blend over the sauce on pizza, leaving edges bare.
4. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
5. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
Peel Me a Pizza
Using a pizza peel effectively takes a little practice. The peel must be well coated with flour or cornmeal to keep raw dough from sticking to the wood. A gentle back-and-forth motion of the paddle can tell you whether your pizza is sticking or not. Cooked pizza are more easily loaded onto the peel, but do keep a heavy-duty oven mitt over your free hand in case the pizza needs a little coaxing off the stone.
Deep-Dish Cheese Pizza
Makes one 12-inch pizza
$ Total Cost: $4.96
1 recipe Chicago Deep-Dish Crust dough (see recipe to follow)
3 cups shredded mozzarella cheese
1½ cups chunky tomato sauce
This recipe makes the most basic casserole-style pizza. Be sure to serve with forks and plenty of napkins.
1. Coat one 12-inch deep-dish pizza or pie pan with olive oil. Press dough into pan, making sure dough goes all the way up the sides of the pan. Preheat oven to 450°F.
2. Sprinkle mozzarella over the crust of pizza, using about half the mozzarella.
3. Pour 1 cup sauce in the center of pizza and spread evenly over the mozzarella. Sprinkle 1 cup of mozzarella evenly over the sauce. Spread remaining sauce over the cheese layer.
4. Sprinkle ½ cup mozzarella over the top of the pizza.
5. Reduce heat to 400°F and bake pizza for 20 to 25 minutes or until crust is light brown and centers are browned and bubbly.
CHICAGO DEEP-DISH CRUST
Makes crust for one 12-inch pizza
$ Total Cost: $1.12
½ package active dry yeast
½ cup warm water, about 100°F
¼ tablespoon sugar
1¾ cup all-purpose flour
¼ cup cornmeal
½ teaspoon salt
cup, plus ½ tablespoons olive oil
1. Combine yeast, ½ cup water, sugar, and 1 cup flour in a large bowl. Stir, then cover and set aside for 15 to 20 minutes. Uncover and add remaining water, flour, cornmeal, salt, and ½ cup oil.
2. With a wooden spoon, stir ingredients until just blended. Turn mixture onto a well-floured nonstick surface and knead until shiny and elastic, about 10 minutes. Oil dough with olive oil, cover, and place in a warm spot to rise until doubled in size, about 2 hours.
3. Punch dough down and knead briefly. Divide into four equal portions. Press each portion into a well-oiled deep-dish pan. Let stand 10 to 20 minutes or until dough rises again. Press dough up sides of the pan and to a uniform thickness at the center. Fill and bake according to recipe instructions.
White Pizza
Makes one 12-inch pizza
$ Total Cost: $3.63
1 recipe California Thin Crust dough (see recipe to follow)
1 tablespoon cornmeal or 1 tablespoon oil
1 clove garlic, pressed
¼ cup extra virgin olive oil
teaspoon kosher salt
½ cup shredded mozzarella cheese
¼ cup shredded Parmesan cheese
¼ cup shredded Asiago cheese
This flavorful, simple pizza makes a great appetizer or cocktail snack when cut into thin slices. Be sure to use top quality oil and cheeses for best flavor.
1. Roll or press pizza dough into very thin 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place rolled dough directly on stone.
2. Whisk pressed garlic into olive oil. Spread olive oil evenly over pizza. Sprinkle each with kosher salt.
3. In a large bowl, combine all the cheeses and toss gently to mix. Sprinkle half the cheese blend over the oil on pizza.
4. Place one pizza in the oven at 425°F. Bake 10 to 12 minutes or until crust is browned and cheese is melted. Repeat with remaining pizza.
5. Let pizza rest briefly, then slice with a sharp knife or pizza wheel.
CALIFORNIA THIN CRUST
Makes crust for one 12-inch pizza
$ Total Cost: $1.13
¼ packet active dry yeast ¼ cup warm water, about
100°F
½ tablespoon vegetable oil
½ teaspoon sugar
1½ cup high-protein flour
¼ teaspoon salt
1. In a large mixer bowl, combine water, yeast, oil, and sugar. Using a mixer with a dough hook, stir on low speed until the yeast dissolves and the mixture is well combined. Slowly add flour and salt. Continue stirring until a stiff ball of dough forms.
2. Place dough in a large (2-gallon) resealable plastic bag or place in a bowl and cover with plastic wrap. Refrigerate the dough for 24 hours. Remove from refrigerator and allow to come to cool room temperature.
3. Turn pizza onto a well-floured surface. Divide into four sections. (Return any sections that aren’t being used to the refrigerator.) Roll sections into very thin circle, dusting liberally with flour as you go. Prick pizza crust several times with a fork and top according to recipe directions.
Ultra-Thin Pizza Crust
To get your pizza super-thin, use the California Thin Crust recipe and a pasta roller. Run strips of dough through the rollers and line them up, overlapping slightly on a well-oiled pizza pan. Smooth out the seams, prick the crust with a fork, then use as directed in your recipe.
Feta and Black Olive Pizza
Makes one 12-inch pizza
$ Total Cost: $4.42
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
½ cup tomato sauce
¾ cup shredded mozzarella cheese
1 cup crumbled feta cheese
½ cup chopped kalamata olives
cup fresh oregano leaves
Black pepper to taste
This pizza pays homage to Greece, the original home of meals prepared on an edible bread “plate.”
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Spread ¾ cup sauce in the center of pizza, leaving one inch around the edges bare.
3. Sprinkle ¾ cup mozzarella cheese over the sauce on pizza. Distribute 1 cup crumbled feta evenly over pizza, leaving edges bare. Evenly distribute olives and oregano leaves, then grind black pepper to taste over pizza.
4. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
5. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
More on Mozzarella
Adding mozzarella to specialty cheese pizza like feta and Gorgonzola gives the pie more cheesy taste and texture without making the flavor overwhelming. If you’re a hard-core pungent cheese fan, by all means up the proportion of your favorite variety.
Spicy Queso Pizza
Makes one 12-inch pizza
$ Total Cost: $3.75
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
¼ cup tomato sauce
1 (5-ounce) can tomatoes with green chilis, drained
1½ cup crumbled processed cheese
½ cup shredded mozzarella cheese
This may not be the pizza you make for your ultraso-phisticated friends, but it has comfort-food familiarity for those of us who grew up eating Ro-Tel dip.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Combine sauce and drained tomatoes with green chilis. Divide sauce over the pizza and spread from the center, leaving one inch around the edges bare.
3. Distribute 1½ cups crumbled processed cheese evenly over pizza, leaving edges bare. Sprinkle pizza with mozzarella.
4. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
5. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
Southern Pimiento Cheese Pizza
Makes one 12-inch pizza
$ Total Cost: $4.33
1 recipe California Thin Crust dough (Chapter 9)
1½ tablespoon extra virgin olive oil
1 tablespoon cornmeal
1 cup prepared pimiento cheese
1 cup shredded mozzarella cheese
½ cup shredded Colby cheese
Every Southern cook knows of at least one family pimiento cheese recipe. You can buy this kitschy regional favorite in jars, but it just isn’t the same as homemade.
1. Roll or press pizza dough into very thin 12-inch circle, slightly thicker at the edges than in the center. Divide 1 tablespoon olive oil over the bottom of pizza pan or large quiche pan. Sprinkle cornmeal over the oil.
2. Brush remaining olive oil evenly over pizza.
3. Preheat oven to 400°F. Place pizza pan in the oven and bake until crust is lightly browned, about 7 minutes. Remove pizza crust and let rest for 5 minutes.
4. Spread 1 cup of pimiento cheese over the top of pizza crust, followed by 1 cup of shredded mozzarella and ½ cup of shredded Colby.
5. Return pizza to the oven and bake just until shredded cheese has melted. Let pizza rest briefly, then slice with a sharp knife or pizza wheel.
Favorite Pimiento Cheese
In a food processor, combine 3 cups shredded Cheddar cheese, 4 ounces softened cream cheese, 1 cup mayonnaise, one 4-ounce jar drained diced pimiento, 1 tablespoon sugar, 1 teaspoon Worcestershire sauce, and a pinch of red pepper. Process until smooth and a uniform coral-pink color. Keep covered in the refrigerator until ready to use.
Herbed Cottage Cheese Pizza
Makes one 12-inch pizza
$ Total Cost: $2.85
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
1 tablespoon extra virgin olive oil
1 clove garlic
½ green onion, chopped
cup parsley leaves
1 tablespoon fresh basil leaves
1 cup large-curd cottage cheese, drained
¼ teaspoon coarsely ground black pepper
1 cup shredded mozzarella cheese
The cottage cheese in this recipe retains its chunky texture. If you prefer a smoother topping, place drained cottage cheese in a food processor and pulse until it resembles ricotta.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Brush 1 tablespoon extra virgin olive oil over pizza, leaving edges bare. In a food processor or chopper, combine garlic, green onion, parsley, and basil. Pulse until minced.
3. Combine drained cottage cheese with herbs. Spread 1 cup cottage cheese over pizza, leaving one inch around the edges bare. Sprinkle coarsely ground pepper over the cottage cheese. Sprinkle 1 cup mozzarella over pizza.
4. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
5. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
Rustic Repasts
Instead of same-old chicken salad sandwiches, treat guests at your next luncheon event to a warm, crusty cheese pizza and a salad of greens tossed with balsamic vinaigrette. If you don’t have time to make from-scratch crust, just start with a good ready-made variety. For dessert, try berries and a dollop of crème fraiche or whipped cream.
Chopped Salad Pizza
Makes one 12-inch pizza
$ Total Cost: $4.92
1 recipe California Thin Crust dough (Chapter 9)
1½ tablespoon olive oil
1 tablespoon cornmeal
1 cup tomato sauce
¼ cup finely diced carrots
¼ cup finely diced celery
¼ cup finely diced red onion
cup finely diced zucchini
cup finely chopped mushrooms
¼ cup minced fresh herbs
2 cups mozzarella crumbles
Choose any herbs you like to give this pizza a signature flavor. A mix of parsley, green onion, and basil is a great place to start.
1. Roll or press pizza dough into thin 12-inch circle, slightly thicker at the edges than in the center. Divide 1 tablespoon olive oil over the bottom of pizza pan or large quiche pan. Sprinkle cornmeal over the oil.
2. Preheat oven to 400°F. Place pizza pan in the oven and bake until crust is lightly browned, about 7 minutes. Remove from the oven and spoon 1 cup of tomato sauce over pizza.
3. Combine carrots, celery, onion, zucchini, and mushrooms in a bowl. Toss with remaining olive oil until vegetables are coated. Divide vegetables evenly over pizza.
4. Sprinkle fresh herbs evenly over the top of the vegetables. Top pizza with 2 cups of mozzarella cheese.
5. Return pizza to the oven and bake until shredded cheese has melted and crust darken slightly, about 5 to 7 minutes. Let pizza rest briefly, then slice with a sharp knife or pizza wheel.
Lunch Crunch
Warmed but still crisp salad veggies give pizza a unique texture that’s perfect for lunch or a hearty mid-afternoon tea offering. Serve with a cup of creamy squash or tomato bisque for a vegetarian feast.
Wild Mushroom Melt Pizza
Makes one 12-inch pizza
$ Total Cost: $4.48
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
¾ cup tomato sauce
1 tablespoon unsalted butter
1 clove garlic, minced
2 cups mixed wild mushrooms, coarsely chopped
cup minced fresh parsley
1½ cups shredded mozzarella cheese
A mix of different types of mushrooms give this pizza layers of flavor and texture. For an artistic pie, distribute mushroom slices, flat mushrooms, and chopped mushrooms in an alternating pattern.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Spread ¾ cup sauce in the center of pizza, leaving one inch around the edges bare.
3. In a large skillet, heat 2 tablespoons butter until bubbling. Add garlic and mushrooms and sauté until mushrooms are crisp-tender. Sprinkle with parsley.
4. With a slotted spoon, remove mushrooms from the skillet, draining as much liquid as possible. Distribute mushrooms evenly over pizza sauce.
5. Sprinkle ½ cup mozzarella cheese over the mushrooms. Then spread remaining cup mozzarella evenly over pizza, leaving edges bare.
6. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
7. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
Heirloom Tomato Pizza
Makes one 12-inch pizza
$ Total Cost: $4.80
1 recipe Focaccia Crust dough (Chapter 9)
1 tablespoon olive oil
½ cup tomato sauce
1½ cup shredded mozzarella cheese
3½ medium heirloom tomatoes, thinly sliced
¼ cup fresh basil ribbons
Freshly ground black pepper to taste
This pizza combines the classic flavors of creamy fresh mozzarella, sweet tomatoes, and basil with a substantial breadlike crust.
1. Roll focaccia dough into a 12-inch circle. Grease deep-dish pizza pan with olive oil and press dough into the pan. Bake at 400°F for 15 minutes, or until focaccias have just begun to brown.
2. Remove from oven and carefully spread tomato sauce over crust. Sprinkle with Parmesan cheese. Distribute 1 cup of the mozzarella evenly over the pizza. Arrange tomato slices in overlapping concentric circles over the cheese, then sprinkle remaining diced mozzarella over tomatoes.
3. Sprinkle basil ribbons over pizza and add freshly ground black pepper to taste.
4. Return pan to oven and bake for 10 minutes, or just long enough for mozzarella to melt and tomato slices to become warm and soft.
5. Remove from oven and let stand for a few minutes before slicing.
Vintage Beauties
Heirloom tomatoes come in a beautiful array of colors, ranging from pale green to orange to crimson, with plenty of mottled or striped varieties in between. Pick vine-ripened tomatoes in different shades for an eye-catching dish. Warmed heirloom tomatoes taste like summer on a plate.
Spinach-Artichoke Pie
Makes one 12-inch pizza
$ Total Cost: $4.93
1 recipe Pan Pizza Crust dough (see recipe to follow)
1 tablespoon olive oil
¾ cup tomato sauce
½ pound spinach leaves, stemmed and washed
½ teaspoon minced garlic
½ tablespoon butter
¾ cup coarsely chopped cooked artichoke bottoms
1½ cup mozzarella cheese
Freshly ground black pepper
If you have the time and energy to boil and clean fresh artichokes, by all means do so. Otherwise, frozen or canned artichoke bottoms will work just fine for this pizza.
1. Roll pizza dough into a circle large enough to cover bottom and sides of 12-inch pizza or quiche pan. Spread a tablespoon of olive oil over the bottom of pan, then press dough circle into the pan.
2. Ladle ¾ cup of sauce into pan and spread evenly over the crust.
3. In a large, flat-bottomed wok or Dutch oven, combine washed spinach leaves, garlic, and butter. Sauté just until spinach has wilted. Remove spinach to a fine sieve and press out as much liquid as possible.
4. Distribute cooked spinach evenly over pizza crust, then sprinkle artichokes evenly over the spinach.
5. Spread mozzarella over pizza. Add freshly ground black pepper to taste. Bake pan in a preheated oven at 400°F until crust has browned and cheese is bubbly, about 20 minutes.
PAN PIZZA CRUST
Makes crust for one 12-inch pizza
$ Total Cost: $0.84
½ cup reduced-fat milk
½ package active dry yeast
1½ cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
1¼ tablespoon olive oil
Pan pizza crust is extremely rich. To achieve the flaky exterior crust many pizza-lovers prize, use a generous amount of olive oil to coat the pan when making your pan pizza.
1. Warm milk in the microwave to about 100°F, or just warm, not hot, to the touch.
2. In the bowl of a mixer with a dough hook, combine yeast, flour, sugar, and salt. Stir to combine. With dough hook running on low speed, slowly add the warm milk followed by 4 tablespoons olive oil.
3. Turn mixer to medium-low or proper speed for kneading. Allow mixer to knead the dough for 5 minutes or until mixture is slightly glossy and springy to the touch. If the dough seems too wet, add a small amount of flour and knead a little longer.
4. Remove dough to a lightly floured work surface. A pastry board or silicone baking sheet is good. Waxed paper or nonstick foil on the counter will do. Shape dough into a ball. Grease a metal or glass bowl with the remaining olive oil and place the dough ball in the bowl, turning to lightly oil the dough.
5. Cover the bowl with plastic wrap and place in a warm spot. Allow dough to rise 30 minutes or until doubled in size. Punch down. Lightly pat into a flattened circle, cover, and let stand 20 to 30 minutes before placing in pan. Refrigerated dough should be allowed to come to room temperature before using.
Roasted Peppers and Caramelized Onion Pie
Makes one 12-inch pizza
$ Total Cost: $4.71
1 large Vidalia onion, sliced
1½ tablespoon butter
¼ teaspoon sugar
½ large green bell pepper
½ large red bell pepper
1 recipe California Thin Crust dough (Chapter 9)
1 tablespoon olive oil or 2 tablespoons cornmeal
½ cup tomato sauce
½ cup Asiago cheese (optional)
Freshly ground black pepper to taste
This pie pays homage to the French pissaladière, a crust topped with olive oil, onions, and anchovies. It can easily go cheeseless for those who want a dairy-free dish.
1. In a large skillet or Dutch oven, combine onions, butter, and sugar. Cook over medium heat, stirring often, until onions turn a rich brown.
2. To roast peppers, hold over a hot grill or open flame with a long-handled fork until skin is charred and blistered. (If it’s more convenient, peppers can be cored and halved, then roasted on a rack in the oven until skin chars.) Place peppers in a paper or resealable plastic bag and close loosely. Allow to cool for 10 to 15 minutes, then peel off the charred skin. Core and seed peppers and cut into vertical strips.
3. Roll dough into two 12-inch circles, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
4. Spread a thin layer of pizza sauce over each crust, leaving one inch around the edges bare. Sprinkle pizza with Asiago cheese, if desired. Spread a tangle of caramelized onions over the sauce. Arrange strips of roasted peppers in alternating colors in a spoke pattern over the pizza.
5. Bake pizza, one at a time if necessary, at 400°F in the center of the oven for 15 minutes or until browned. Remove and let stand for 5 minutes, then slice and serve.
Sun-Dried Tomato and Ricotta Pizza
Makes one 12-inch pizza
$ Total Cost: $4.46
1 recipe Honey-Wheat Crust dough (see recipe to follow)
1 tablespoon cornmeal or 1 tablespoon olive oil
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1 cup whole-milk ricotta cheese
cup finely chopped sun-dried tomatoes
1 tablespoon fresh basil ribbons
Black pepper to taste
1 cup shredded mozzarella cheese
For this recipe, use oil-packed dried tomatoes. Buy a commercial brand or make your own by marinating dry-packed tomatoes in olive oil and your favorite herbs.
Cover and refrigerate for a few days before using.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Brush 1 tablespoon extra virgin olive oil over pizza, leaving edges bare. Sprinkle minced garlic evenly over the oil.
3. Combine ricotta with sun-dried tomatoes, basil, and black pepper. Spread half the ricotta mixture over pizza, leaving edges bare. Sprinkle 1½ cups mozzarella over pizza.
4. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
5. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
HONEY-WHEAT CRUST
Makes crust for one 12-inch pizza
$ Total Cost: $0.76
½ package active dry yeast
½ cup warm water, about 110°F
½ tablespoon honey
¼ teaspoon sugar
½ teaspoon salt
¾ cup bread flour
¾ cup whole-wheat flour
½ tablespoon olive oil
Use this crust for a hint of hearty whole-wheat flavor. It’s a great option for those transitioning to healthy carbs and pizza lovers who want variety without a too-heavy dose of coarse grains.
1. In a large measuring cup, dissolve yeast in water. Let stand 5 minutes or until bubbly. Add honey to liquid. Combine sugar, salt, and both flours in the bowl of a mixer with a dough hook. Or, to mix by hand, place in a large bowl. Make a well in the flour mixture and pour in the water, followed by 1 tablespoon of oil.
2. Turn the mixer on low to blend, or begin stirring the flour into the liquid with a wooden spoon, a little at a time. When ingredients are well combined, turn the mixer on medium-low to knead for 5 minutes. If working dough by hand, turn the dough onto a well-floured work surface. Use a pressing motion with the heels of your hands to push and stretch the dough. Work dough until mixture is slightly shiny and not too sticky to the touch.
3. The kneaded dough should be divided into four equal pieces. Store any dough not being used in a resealable bag in the refrigerator. Oil remaining dough and place in a bowl, covered, to rise for 1 hour. Punch the dough down, shape into a disk, and let rest for 30 minutes.
4. Grab dough by the edges, turning the disk a few inches at a time, allowing gravity to stretch the dough without tearing. Roll the dough into a crust shape or press into a pizza pan. Top as directed in recipe.
Eggplant Parmesan Pizza
Makes one 12-inch pizza
$ Total Cost: $5.00
¼ medium eggplant, sliced horizontally ¼-inch thick
½ to 1 teaspoons coarse salt
1 egg
cup milk
½ cup fine seasoned bread crumbs
cup grated Parmesan cheese Vegetable oil for frying
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon olive oil
½ cup chunky tomato sauce
1¼ cups shredded mozzarella cheese
To make this pie with fewer calories, don’t batter and fry the eggplant slices. Instead, spritz slices with cooking spray and bake at 400°F until slightly softened. Then use as directed on pizza.
1. Discard ends of eggplant. Sprinkle slices with coarse salt and set in a sieve or on paper towels to drain for 20 minutes. Rinse salt from eggplant slices and pat dry with paper towels.
2. Whisk together eggs and milk. Mix together bread crumbs and grated parmesan in a large bowl or pie pan. Dip each eggplant slice in egg mixture and coat lightly with seasoned bread crumb mixture.
3. In a large skillet, pour oil to a depth of about 2 inches. Heat over medium-high heat until a drop of water sizzles in the oil. Fry eggplant slices, a few at a time, until browned. Drain on paper towels.
4. Roll out a circle of pie crust dough. Spread olive oil in a 12-inch deep-dish pizza or pie pan. Press dough circle into pan and prick bottom a few times with a fork. Ladle tomato sauce into pan, followed by 1 cup of mozzarella cheese.
5. Arrange fried eggplant slices over the cheese, overlapping as necessary. Sprinkle remaining mozzarella over the eggplant slices. Bake at 400°F until browned and bubbly, about 20 minutes.
Veggie-Sausage, Peppers, and Mushrooms Pizza
Makes one 12-inch pizza
Total Cost: $4.94
½ tablespoon butter
½ clove garlic, minced
2 vegetable-based sausage patties, chopped
¼ pound sliced white mushrooms
½ green bell pepper, cored and diced
cup minced parsley
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
¾ cup tomato sauce
1½ cup shredded mozzarella cheese
1. In a large skillet over medium-high heat, melt butter. Add garlic and vegetable-based sausage and cook until sausage pieces become browned. Combine sausage with mushrooms, peppers, and parsley.
2. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
3. Spread ¾ cup sauce in the center of pizza, leaving edges bare.
4. Distribute 1½ cups mozzarella evenly over pizza, leaving edges bare. Spread sausage mixture evenly over cheese on pizza.
5. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift pizza from preparation surface and place on stone. If using pizza pan, place pizza in the center of the oven. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
6. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
Meatless Meat
Meat clones made from soy or other vegetable protein can be a godsend to carnivores trying to switch to a vegetarian diet or for gatherings that include meat and nonmeat eaters. However, some products taste more “real” than others. Sample a few products before serving them to family and friends.
Broccoli and Fontina Cheese Pizza
Makes one 12-inch pizza
$ Total Cost: $4.98
1 recipe Classic Crust dough (Chapter 9)
1 tablespoon cornmeal or 1 tablespoon olive oil
¾ cup tomato sauce
½ cup shredded mozzarella cheese
2 cups small broccoli florets, blanched
½ cup finely diced fontina cheese
Freshly ground black pepper to taste
For nonvegetarian meals, add crumbled bacon or finely diced ham to this pizza for a salty, smoky accent.
1. Roll or press pizza dough into 12-inch circle, slightly thicker at the edges than in the center. If using pizza pan, sprinkle the bottom with cornmeal or coat with olive oil and place dough in pan. If using a pizza stone, sprinkle with cornmeal and place stone in oven. Preheat oven to 400°F.
2. Spread ¾ cup sauce in the center of pizza, leaving one inch around the edges bare.
3. Sprinkle 1 cup mozzarella cheese over the sauce on pizza. Distribute 2 cups broccoli florets evenly over pizza, leaving edges bare. Top with 1 cup diced fontina sprinkled over pizza. Add pepper to taste.
4. If using a hot stone or tiles, use a well-floured pizza peel to carefully lift one pizza from preparation surface and place on stone. Bake for 15 to 20 minutes or until the crust is lightly browned and cheese is melted.
5. Remove pizza from oven carefully (use peel if baking with a stone). Set aside to rest briefly before slicing.
Roasted Cauliflower Pizza
Makes one 12-inch pizza
$ Total Cost: $4.20
2 cups cauliflower florets
1½ tablespoon extra virgin olive oil
1 clove garlic, pressed
½ teaspoon white balsamic vinegar
Salt and pepper to taste
1 tablespoon olive oil
1 recipe California Thin Crust dough (Chapter 9)
¾ cup tomato sauce
1 cup shredded mozzarella cheese
Roasted cauliflower can be made ahead of time and stored in the refrigerator for a few hours or overnight until you’re ready to make the pizza.
1. Preheat oven to 425°F. Toss cauliflower florets with oil, garlic, vinegar, salt, and pepper. Roast for 12 to 15 minutes, stirring occasionally. Remove from oven. When cool, break into smaller florets.
2. Coat two 12-inch pizza pan with olive oil. Roll out or press dough into pan to cover the bottoms. Spread ¾ cup sauce over pizza, then distribute roasted cauliflower over pizza.
3. Sprinkle mozzarella over cauliflower. Bake pizza in a 400°F oven for 15 minutes or until crust is browned. Let stand 5 minutes, then slice with a sharp knife or pizza cutter.
Chopped Herb and Roasted Plum Tomato Pizza
Makes one 12-inch pizza
$ Total Cost: $4.80
8 plum tomatoes, halved vertically
cup plus 2 tablespoons olive oil
1 clove garlic
1 green onions, trimmed
¼ cup fresh parsley leaves
cup fresh basil leaves
1 tablespoon fresh oregano leaves
½ tablespoon fresh sage leaves
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1 recipe Classic Crust dough (Chapter 9)
2 cups mozzarella cheese
1. Coat halved tomatoes with ¼ cup olive oil. Place on a sheet of nonstick foil on a baking pan and roast tomatoes at 400°F for 25 minutes. Set aside and allow tomatoes to cool slightly.
2. Place garlic, green onions, parsley, basil, oregano, sage, and thyme in a food processor. Pulse until herbs are all finely chopped. Spoon into a large bowl. Place roasted tomatoes in food processor and pulse until coarsely chopped. Add to bowl with herbs and toss until well blended. Add salt and pepper to taste.
3. Coat 12-inch deep-dish pizza or pie pan with remaining olive oil. Divide dough and press into pan, making sure dough goes all the way up the sides of the pan.
4. Sprinkle mozzarella over the crust of pizza. Spoon tomato-herb mixture into each crust, spreading to cover the cheese.
5. Sprinkle remaining mozzarella evenly over the pies. Bake pizza for 20 to 25 minutes or until crust is light brown and centers are browned and bubbly. Let stand for 5 minutes before cutting into wedges.
Plum Perfect
Plum tomatoes are meatier than other tomato varieties. When roasted, plums give off less liquid and yield more usable, sweet-tasting pulp. Grape tomatoes, which are essentially miniature plums, can be roasted as well.