Freshmozzarellaandbasilpizza Recipes

Steps:

• Preheat oven to 450°F Shape pizza dough ball into 6-8 inch circle on a lightly floured surface.( Circle doesn't have to be perfect) Place dough on a piece of prachment paper. Fold up edges of dough, forming a 1 inch border. Brush oil evenly over dough with a pastry brush, or drizzle evenly over dough.
• Cover pizza dough circle loosely with plastic wrap, and let rise in warm place, free from drafts, 15 to 20 minutes. Heat pizza stone or heavy baking sheet 10 to 12 minutes in oven. ( I think the pizza stone is much better than the pan).
• Remove and discard plastic wrap from dough. Layer tomato, and next 3 ingredients evenly. Sprinkle with pepper. Carefully transfer dough on parchment paper to pizza stone.
• Bake at 450F for 10 minutes or until crust is golden.

Steps:

• Mix warm water with sugar in a large mixing bowl until the sugar has dissolved. Sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. Stir the yeast into the water. Stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. Stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. Mix in the remaining 2 cups of flour in 1/2-cup additions.
• Turn the dough out onto a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. Add flour into the dough as you knead, if necessary. Form the dough into a ball, and place into an oiled bowl. Turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. Allow to rise until double, about 1 hour.
• With your fist, press firmly on the dough to deflate the large bubbles. Turn the dough out onto a well-floured work surface, and knead the dough just long enough to eliminate the remaining bubbles in the dough, about 1 minute. Cut the dough into 2 equal pieces, and form each half into a round ball. Spray a baking sheet with nonstick cooking spray, and place the balls onto the baking sheet. With a sharp knife, slash an X into the top of each loaf. Cover the loaves with a towel, and let rise until doubled, about 25 minutes.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the loaves until browned, about 25 minutes. To serve, cut each loaf into 8 wedges.

Steps:

• Position rack in center of oven and preheat to 400°F. Roll out puff pastry on floured work surface to 11-inch square. Using 4 1/2-inch bowl as guide, cut out 4 rounds from pastry. Transfer pastry to large ungreased baking sheet, spacing apart. Place another baking sheet atop pastry rounds to weigh down slightly. Bake until pastry is golden brown and baked through, about 20 minutes. Uncover pastry and cool completely. DO AHEAD: Pastry can be made 6 hours ahead. Let stand at room temperature.
• Preheat oven to 400°F. Heat 2 teaspoons olive oil in medium nonstick skillet over medium heat. Add green onions; sauté until soft but not brown, about 2 minutes. Remove from heat. Divide green onions among pastry rounds. Brush tuna lightly with olive oil; sprinkle with salt and pepper. Alternate 3 tuna slices, 3 mozzarella slices, and 3 basil leaves in concentric circles, slightly overlapping, atop green onions on each pastry round. Scatter tomatoes, olives, and radish slices over each. Sprinkle each with ginger and drizzle with olive oil. Bake just until tuna is opaque around edges but still translucent in center, about 3 minutes. Transfer to plates.