Crispypitapizzaswitholivesandsundriedtomatoes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Brush both sides of each pita round with a liberal coating of olive oil and place all 4 rounds onto a baking sheet. Sprinkle the shredded cheese in an even layer on each pita. Place a single layer of tomato slices on top of the cheese and sprinkle garlic salt over top of each.
• Bake until the bottoms are golden brown and the pitas are crispy, 15 to 20 minutes. Top with fresh basil.

Steps:

• Preheat pizza stone in oven at 500°F.
• Warm water for 20 seconds in microwave.
• Dissolve yeast and sugar in water; allow to rest for 8 minutes.
• In the meantime, combine flour, salt and Italian seasoning.
• Pour yeast over flour mixture and mix well with a heavy spoon.
• Add 1 tbsp flour if needed.
• Turn dough on to a floured surface and knead for 2 minutes.
• Dust more flour on surface if needed .
• Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface).
• Cut off any excess edges to make a neat circle.
• Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone.
• Bake at 500°F for 4 minutes.
• Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way).
• Return to oven for 6-8 minutes.
• Helpful hint: Top pizza in this order to prevent the crust from getting soggy:.
• chopped basil.
• minced garlic.
• pepperoni.
• cheese.
• (6-8) 2 tbs dollops of pizza sauce evenly spaced.

Steps:

• In large bowl, mix first 4 ingredients.
• Mix water and oil; add to flour mixture.
• Turn onto floured surface; knead for 2 minutes.
• Place in a greased bowl; turning to grease top.
• Cover and let rise for 20 minutes.
• Punch down; place on 12in, greased pizza pan.
• Pat into a circle.
• Topping: Mix first 5 ingredients and spread over crust.
• Put a few pepperoni slices on top of sauce.
• Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan.
• Put the rest of the pepperoni on.
• Repeat the cheese layer.
• Bake at 400* for 20 minutes or until light brown.

Steps:

• Heat oven to 350 degrees F.
• Quarter peppers; remove seeds and membreanes.
• Broil peppers under hot broiler skin side up until skin blisters and blackens.
• Transfer to plastic bag until cool enough to handle, then peel away the skin.
• Blend or process peppers until finely chopped; stir in tomato paste and oregano.
• Spread pesto on each pita, leaving a 1/2" border around edge.
• Top pesto with pepper mixture and sprinkle with tomato strips.
• Place ring of chorizo slices around each pizza and top with mushrooms and olives.
• Carefully lay cheeses on top.
• Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
• Serve immediately.