California Crumbling Coliseum Pizza Pie Recipes

Steps:

• For the pie dough: Into the bowl of a food processor, add the all-purpose flour, almond flour, granulated sugar, cinnamon and salt. Pulse to combine. Add the butter and pulse until the dough becomes crumbly. Add the ice water 1 tablespoon at a time and pulse after each addition until the dough holds together but isn't wet. (Add additional tablespoons of water as needed.) Turn the dough out onto a floured work surface and form into a disk. Wrap in plastic and refrigerate for 30 minutes.
• Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour a 12-by-1-inch pizza or tart pan with a removable bottom.
• Remove the dough from the refrigerator. Flour a rolling pin and work surface. Roll the pie dough, starting from the center and working outward, into a 14-inch circle, about 1/4 inch thick. Lay the dough in the prepared pan and press it into the bottom and sides. Fold the excess dough inward and crimp. Dock the dough with a fork.
• Put a piece of parchment paper on top of the dough and weigh it down with pie weights, a butter knife or dried beans. Blind-bake on the center rack of the oven until the crust is pale golden and just firm, about 20 minutes. Set aside to cool.
• For the cheesecake filling: In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs and lemon zest and juice. Pour into the cooled pie crust and spread evenly with an offset spatula.
• Bake until the cheesecake is set and the middle barely jiggles, 50 to 60 minutes. Set aside to cool.
• For the cherry compote: Combine the cherries with their juices, granulated sugar, vanilla bean and lemon zest and juice in a medium saucepan over medium heat. Cook until the compote is thickened and syrupy, about 20 minutes. Let cool to room temperature, about 20 minutes.
• Pour the compote over the cooled cheesecake filling, and spread evenly over the top.
• For the whipped cream: In a large mixing bowl using a hand mixer or whisk, or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, confectioners' sugar and lemon zest until medium to firm peaks form.
• In a medium skillet over medium heat, toast the almonds, stirring frequently, until golden brown, about 5 minutes. Set aside to cool.
• To serve the cheesecake pizza pie, top each slice with whipped cream and toasted almonds. Enjoy!

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

Steps:

• Heat oven to 425°F. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Stir Bisquick mix and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.
• Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.
• Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

Steps:

• For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
• When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
• Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
• If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
• Light your grill and wait until it's hot.
• Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
• Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

Steps:

• For the dough: In a bowl, combine warm water, yeast and sugar. Let stand. In the food processor, combine flour, salt and pulse. Add the yeast mixture, cold water, vanilla and butter. Pulse until a ball is formed. Scrape dough out onto a lightly floured counter and knead until dough is smooth. Allow dough to rest for 2 to 3 minutes. Divide dough in half and form 2 balls. Place dough in separate bowls, cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerator 2 hours to overnight.
• For cheese mixture: Combine cheeses, sugar and Calvados in a bowl. Let rest.
• For apples: In a food processor pulse butter, flour, brown sugar, and pecans into coarse crumbs. Cook for 3 to 4 minutes until slightly softened. Flame Calvados. Add cinnamon, nutmeg, and salt let cool.
• For crumb topping: In a food processor pulse butter, flour, brown sugar and pecans into coarse crumbs. Cook in a non-stick saute pan for 1 minute. Let cool.
• Assembly: Spread each dough to form a 10-inch circle. On each dough circle spread half of the cheese mixture. Top with half of the apples, and sauce. Sprinkle half crumb mixture, and bake at 475 degrees for 8 to 10 minutes. Serve warm, with vanilla ice cream and dust with cinnamon sugar.

Steps:

• Heat 2 tablespoons butter in a large skillet over medium heat. Fry the tomato slices until browned, about 5 minutes. Season with salt and pepper and set aside.
• Beat the eggs and sour cream together in a medium bowl and stir in the salmon and chives. Heat the remaining butter in small skillet over medium heat. Add the egg mixture and cook until lightly set and soft, about 2 minutes. Serve with the tomatoes and a croissant. Enjoy in Paris or while listening to Edith Piaf.

Steps:

• Preheat oven to 450 degrees (Fahrenheit). Place pizza crust on baking sheet. Heat olive oil in small skillet over medium heat. Add garlic and saute 30 second (do not burn). Spread sauteed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil. Bake 8-10 minutes.;

Steps:

• To make the dough, combine the flour, yeast and sugar in a large bowl and make a well in the middle. Tip in 1 tsp salt, the oil and 250ml tepid water. Bring the mixture together into a dough using your hands, then tip onto a lightly floured surface and knead for 10 mins until smooth and elastic. Drizzle a bit more oil into the bowl, add the dough, cover with a damp tea towel and leave to rise for 35-40 mins, or until doubled in size. Meanwhile, combine all the ingredients for the sauce in a bowl.
• Heat the oven to 190C/170C fan/gas 5. Lightly oil a 23cm springform cake tin. Tip the dough out onto a floured surface, and knock the air out of it a few times using your hands. Remove a quarter of the dough and set aside, then roll the rest out thinly so it's large enough to line the tin with some overhanging. Press the dough into the base and up the side of the tin.
• Spread half the sauce over the pizza dough base, then sprinkle with half the mozzarella and half each of the olives and basil. Roll the reserved dough out into a circle that's large enough to fit over the first layer of filling, then lay it over the top. Top with the remaining sauce, most of the remaining cheese, and the rest of the olives and basil. Fold the overhanging dough over the filling slightly, then scatter the remaining cheese over the exposed filling in the middle.
• Transfer the tin to a baking tray and bake for 45-50 mins until golden and crisp. Remove from the oven, undo the springform clip and leave to cool for 20 mins before removing from the tin and cutting into wedges to serve.