Vine Ripened Tomato Pizza Recipe
Makes two 10" pizzas
Ingredients
8 cloves Garlic, unpeeled
1 Tbl. Olive oil
2 pc. Pizza dough, pinch Chili flakes
3-1/2 cups Swedish fontina cheese, grated (loosely packed)
20 slices Red onions, sliced very thinly
2 medium Vine ripened tomatoes, sliced 1/4" thick
20 each Cherry tomatoes
1 each Buffalo mozzarella, about 6 oz., cubed 1/2"
2 Tbls. Parmesan cheese, grated very finely
2 Tbls. Pine nuts 2 Tbls. Chopped basil
Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat. Heat a small saute pan over medium heat and add the olive oil and the unpeeled garlic cloves. Saute, stirring regularly, until the garlic skin begins to caramelize. Transfer to the oven and roast until the cloves become uniformly golden brown. Remove and cool. When cool, remove the roasted garlic from the skins and place into a small bowl. Mix thoroughly with a spoon to make a paste.
2. Roll the doughs into roughly 10 “ rounds using a pie pin or by pounding and stretching the dough.
3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the garlic paste over the doughs then sprinkle the chili flakes evenly and spread the fontina cheese over the dough, leaving a half inch rim without cheese. Next distribute the sliced tomatoes followed by the onion rings.
4. Arrange the cherry tomatoes evenly over the cheese and onions and sprinkle the fresh mozzarella and Parmesan cheese over the top.
5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
6. Remove from the oven and place on a cutting board. Sprinkle the chopped basil over and cut into six or eight pieces. Serve immediately.
Pepperoni Pizza with Roasted Peppers and Olives Recipe
Makes two 10" pizzas
Ingredients
2 pc. Pizza dough.
1 tsp. Virgin olive oil
2 cups Whole milk mozzarella cheese, grated (loosely packed)
1/2 cup Buffalo mozzarella, cubed into 1/2" pieces (about 4 oz.)
1 each Red bell pepper, roasted, peeled and sliced into 1/4" strips
12 each Kalamata olives
2 Tbls Grated Parmesan cheese
2 oz. Gingrass Family Smoked Pepperoni, sliced very thinly (1/8" or less)
2 Tbls. Chopped Italian parsley
Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.
2. Roll the doughs into roughly 10 “ rounds using a pie pin or by pounding and stretching the dough.
3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Brush the olive oil over the center of the dough then spread the mozzarella cheese evenly over the dough, leaving a half inch rim without cheese.
4. Arrange the cubed buffalo mozzarella, the olives and the roasted peppers over the cheese. Finally, slide the pizzas into the oven.
5. Bake for five minutes then remove from the oven and arrange the sliced pepperoni over the cheese and sprinkle the Parmesan over. Return to the over and continue to bake for five more minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
6. Remove from the oven and place on a cutting board. Sprinkle the chopped Italian parsley over and cut into six or eight pieces. Serve immediately.
Smoked Lamb Sausage Pizza Recipe
Makes two 10" pizzas
Ingredients
2 pc. Pizza dough.
2 Tbls. Coriander pesto
2 pinch Chili flakes
1 cup Whole milk mozzarella cheese, grated (loosely packed)
1 cup Swedish fontina cheese, grated (loosely packed)
1/4 each Small red onion, peeled and sliced into 1/8" rings (about 20 nice rings)
4 oz. Gingrass Family Smoked Lamb and Garlic Sausage sliced into 1/4" slices
2 Tbls. Grated Parmesan cheese
12 each Cilantro sprigs
Preparation
1. Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.
2. Roll the doughs into 10 “ rounds using a pie pin or by stretching the dough.
3. Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down on it. Spread the pesto over the center of the dough and sprinkle the chili flakes over. Spread the mozzarella and fontina cheeses evenly over the dough, leaving a half inch rim without cheese.
4. Arrange the sliced sausage and onion rings over the cheese. Sprinkle the Parmesan around the edge of the crust and slide the pizzas into the oven.
5. Bake for ten minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.
6. Remove from the oven and place on a cutting board. Arrange the cilantro sprigs over the top and cut into six or eight pieces. Serve immediately.
Coriander Pesto
1/4 cup Pumpkin seeds, toasted
1 Tbls. Coriander seeds, toasted
1/4 cup Virgin olive oil
1/4 cup Grated Parmesan cheese
1/2 bunch Cilantro
Puree the pumpkin and cilantro seeds in the robot coupe then add the oil slowly. Add the Parmesan and cilantro and puree until smooth. Season to taste with salt and pepper and refrigerate.
Pizza Pierogies Recipes
Sauté pierogies in vegetable oil over a low flame until they are lightly browned on both sides. Place on a baking sheet. Spoon on marinara sauce and top with grated Mozzarella cheese. Bake at 350F. until cheese melts.
Pierogy Alfredo Recipes
1/2 dozen potato and cheese pierogies
1 jar (17 oz.) Alfredo sauce
1 1/2 c. (6 oz.) boiled ham, cut in thin strips
1 c. frozen tiny peas
Ground black pepper
Thaw pierogies in boiling water for 5 minutes, uncovered. Drain and keep warm in saucepan.
Meanwhile, in a medium saucepan, heat Alfredo sauce, ham and peas over medium heat until hot, about 10 minutes (thin with milk, if needed). Stir in drained pierogies and season with pepper to taste; heat until hot, about 2 minutes. Serve sprinkled with grated Parmesan cheese and chopped parsley, if desired.
Thai Grilled Turkey Pizza Recipes
Makes 12 servings
Ingredients:
Marinade:
1-1/2 Cups fresh lime juice
3/4 cup reduced-sodium soy sauce
3/4 cup green onion, minced
1/3 cup fresh cilantro, minced
1/3 cup crunchy peanut butter
1/3 cup olive oil
1/3 cup brown sugar
2 tablespoons fresh ginger root, minced
1 tablespoon lime zest
1-1/2 teaspoons red pepper flakes
6 cloves garlic, minced
3 pounds grilled turkey cutlets, shredded
Pizza:
30 ounces pizza dough
as needed olive oil
1-1/2 cups green onion, sliced
3 medium carrots, cut into fine match sticks
3/4 cup fresh cilantro, chopped
3 cups mozzarella cheese, shredded
Preparation:
Combine lime juice, soy sauce, onion, cilantro, peanut butter, oil, brown sugar, ginger, lime zest, red pepper flakes and garlic in a stockpot. Stir in shredded turkey. Heat over medium-low heat.
Roll out pizza dough into 3 rectangles approximately 10 x 13 inches.
Brush grill with olive oil. Place pizza crust on grill and cook until golden, about 4 to 5 minutes until dough is puffy and lightly browned. Turn pizza over.
Top browned side of pizza with heated turkey mixture, sliced green onions, carrot sticks and cilantro.
Sprinkle each pizza with 1 cup cheese.
Cover grill and heat pizzas 5 to 7 minutes or until crust is cooked on bottom, cheese melts and pizzas are hot.
Cut each pizza into 4 servings.
Enjoy your Italian Pizza Recipes
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