Margherita Pizza With Sausage And Pesto Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Arrange tomato slices on a few sheets of paper towels to absorb excess moisture.
• Place pizza crust onto a baking sheet or baking steel. Spread pizza sauce evenly over the crust. Top evenly with shredded mozzarella cheese. Next, add the tomato slices and fresh mozzarella cheese. Top with chicken sausage. Dot evenly with pesto sauce.
• Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.
• Remove from oven and immediately top with torn basil.

Steps:

• Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
• Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
• Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
• In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
• If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
• If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
• Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
• Remove from the oven, cut into slices and serve. .

Steps:

• Preheat the oven to 450°F.
• Drizzle the olive oil over the pizza shell. Use a brush to spread it around and make sure to get the crust!
• Next, disperse the finely chopped garlic evenly.
• Spread the mozzarella cheese throughout the top, but keep it thin.
• Place the thinly sliced tomatoes across the entire pizza.
• Lightly salt and pepper the tomatoes with the kosher salt.
• Spread the fresh basil leaves, making sure to get some on tomatoes and on just the cheese itself.
• Cook the pizza in the oven for about 9-10 minutes, or until sufficiently crispy and melted to your liking.
• Add a little Parmesan cheese and (optional) crushed red pepper and enjoy!

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes., Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.

Steps:

• Place pita breads on an ungreased baking sheet; brush with oil. Top with garlic, 1 cup cheese, tomatoes, garlic powder and remaining cheese; sprinkle with Italian seasoning. , Bake at 425° for 10-12 minutes or until cheese is melted. Top with basil.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Arrange tomato slices on a few sheets of paper towels to absorb excess moisture.
• Place pizza crust onto a baking sheet or baking steel. Spread pizza sauce evenly over the crust. Top evenly with shredded mozzarella cheese. Next, add the tomato slices and fresh mozzarella cheese. Top with chicken sausage. Dot evenly with pesto sauce.
• Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.
• Remove from oven and immediately top with torn basil.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Arrange tomato slices on a few sheets of paper towels to absorb excess moisture.
• Place pizza crust onto a baking sheet or baking steel. Spread pizza sauce evenly over the crust. Top evenly with shredded mozzarella cheese. Next, add the tomato slices and fresh mozzarella cheese. Top with chicken sausage. Dot evenly with pesto sauce.
• Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.
• Remove from oven and immediately top with torn basil.

Steps:

• On lightly floured surface, roll out pizza dough into 12 inch circle. Transfer it to a pizza stone or pan.
• Spread tomatoes over dough, sprinkle with salt, and drizzle with 2 tbsp of the olive oil. Arrange the cheese and olives on top.
• Bake in 475 degree F oven, until golden and bubbly, about 15-18 minutes. Sprinkle with basil leaves and drizzle with the remaining 1 tbsp olive oil.

Steps:

• In a large bowl combine flour, 1½ tablespoons salt, and sugar.
• In a medium bowl, combine water, yeast, and 1 tablespoon of olive oil. Stir well and let rest for 2 minutes.
• Add yeast mixture to flour mixture and combine using your hands or a stand mixer with a dough hook, at least two minutes. Let dough rest for 20 minutes, uncovered, at room temperature.
• On a floured work surface, separate dough into 4 even portions. Work each into a circular ball, then place the balls onto a baking sheet lined with wax paper. Cover with a damp towel and rest, refrigerated, for at least 4 hours.
• In a blender or food processor, combine tomatoes, 2 tablespoons of olive oil, 1 tablespoon of salt, and garlic. Process until smooth.
• Preheat oven to 550°F/290°C. Place a pizza stone or large cast-iron griddle on the center rack. Heat for at least 45 minutes.
• On a floured work surface, use your fingertips to create a ring around the outside (your crust) of one of the risen balls of dough. Using the pads of your fingers, gently flatten out the dough inside the ring.
• Gently lift up the dough and let it hang off your knuckles, stretching itself out with its own weight. Slowly rotate the circle of dough, continuing to let it stretch off your knuckles. Go all the way around the circle once, taking care not to let it hang too long in one place and stretch too thin.
• Using a large spoon, spread a thin layer of sauce across the dough, leaving room for the crust.
• Evenly place three slices of mozzarella on top of the sauce, then sprinkle a handful of torn basil leaves evenly over your pizza. Or top with whatever you desire: sausage, peppers, onions... just about anything can be a pizza topping!
• Carefully slide the pizza onto a floured sheet or pizza peel and place on top of your stone or griddle in the oven. Cook for 7 to 10 minutes, until the cheese is bubbly and the top of the crust is just beginning to blacken.
• Remove from oven and let cool for 3-4 minutes before slicing.
• Enjoy!

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Arrange tomato slices on a few sheets of paper towels to absorb excess moisture.
• Place pizza crust onto a baking sheet or baking steel. Spread pizza sauce evenly over the crust. Top evenly with shredded mozzarella cheese. Next, add the tomato slices and fresh mozzarella cheese. Top with chicken sausage. Dot evenly with pesto sauce.
• Bake in the preheated oven until cheese is melted and crust is golden brown, 12 to 15 minutes.
• Remove from oven and immediately top with torn basil.