CHICKPEA CRUST PIZZA
Steps:
- Preheat the oven to 425 degrees F.
- For the tomato sauce: In a large pot, heat the oil over medium-high heat. Add the garlic, carrots and onion and saute until the vegetables are soft, approximately 5 minutes. Season with salt and pepper. Add the tomato sauce and bring to a simmer. Cover and simmer on low heat until thick, about 20 minutes.
- For the crust: Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt and 2/3 cup water. In a 7 1/2-inch round nonstick pan, heat the olive oil over medium heat and pour the "dough" into the pan (about 1/8 inch thick). Cook the "dough" until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet.
- To finish the tomato sauce, put the sauce into a food processor and process until smooth.
- For the pizza topping: Brush the olive oil over the chickpea crust. Spread a thin layer of the tomato sauce over the crust, leaving a 1/2-inch border. Sprinkle on the grated provolone, covering the tomato sauce. Place the chicken sausage slices on top.
- Bake until the cheese is melted and bubbling, 10 to 15 minutes.
QUINOA CRUST PIZZA
Quinoa makes for a chewy crust reminiscent of pizza dough but with an extra earthiness. You can prepare the crust ahead of time, then top and bake just before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 9h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the crust: Put the quinoa in a medium bowl and cover with water by about 1 inch. Cover and refrigerate at least 8 hours or up to overnight.
- For the sauce: Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and cook until the edges are light golden, about 1 minute. Add the tomatoes, oregano, red pepper flakes, 1/2 cup water and salt. Bring to a simmer and cook until thickened, about 10 minutes. Set aside while you make the crust.
- Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Drain the soaked quinoa and rinse well. Line a rimmed half-sheet pan with parchment paper and brush the paper with olive oil. Put the quinoa in a food processor with the oil, baking powder, salt and 2/3 cup water and process to make a smooth, thick batter. Spread the batter into the prepared pan and bake on the hot pizza stone until set, 12 to 15 minutes.
- Flip the crust over in the pan and remove the parchment. (If the crust sticks to the sides, run a knife around the edge to loosen.) Bake until the top is crusty and the edges are crisp, about 5 minutes more.
- Spread the pizza sauce on the crust, almost to the edges. Sprinkle with the mozzarella and Parmesan and top with the pepperoni. Roughly tear the basil leaves and scatter over the top. Bake the pizza on the top rack until the cheese is melted and bubbly, about 15 minutes. Cut into squares and serve.
PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
Steps:
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
PIZZA - HOMEMADE, THICK CRUST
I found this recipe in one of my Amish Cookbooks "Cooking with the Horse and Buggy People". It makes a soft, thick crust that my family loves. My seven-year old son rated it as "1,000 thumbs up". This is a doubled version of the recipe to make 2 pizzas. If you don't like an extra-thick crust, use 1/2 of this recipe for 2 pizzas.
Provided by Chef Dimples
Categories Low Cholesterol
Time 38m
Yield 8 slices per pizza, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 deg F.
- Mix together all the dry ingredients. Add the warm water and oil, mix well. Knead dough a few times on a lightly floured surface. Put dough back in bowl, and lightly coat dough with oil. Cover and let rest or 5 minutes. While dough is resting, mix together all ingredients for the pizza sauce.
- Divide dough in half, and press each half into an oiled pizza pan. Cook dough for 2 minutes, then take out and let cool. Put sauce then desired toppings on pizza. Cook for 18-20 minutes or until crust is lightly browned and cheese is melted.
Nutrition Facts : Calories 547.3, Fat 10.5, SaturatedFat 1.4, Sodium 1155.9, Carbohydrate 99.7, Fiber 5.1, Sugar 15.2, Protein 13.7
THICK CRUST PIZZA DOUGH
This dough is very easy to work with so if you're not a bread or pizza dough expert, this is a great recipe. It has a very nice consistency and tastes great too. Recipe from The Pillsbury Cookbook. I made it with Pizza Sauce and Pizza Deluxe. Cooking and prep time excludes time for dough to rise.
Provided by AmyZoe
Categories Yeast Breads
Time 50m
Yield 1 thick crust, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine 3/4 cup flour, salt, sugar, and yeast and blend well.
- In a small saucepan, heat water and oil until very warm (120 to 130) and add to flour mixture.
- Blend at low speed until moistened and beat 2 minutes at medium speed.
- Stir in 1/2 to 3/4 cup of flour to form a stiff dough.
- On a floured surface, knead in 1/4 cup to 1/2 cup flour until dough is smooth and elastic (about 3 to 5 minutes).
- Place dough in greased bowl and cover loosely with plastic wrap and a towel.
- Let rise in warm place (80 to 85 degrees) until light and doubled in size (30 to 40 minutes).
- Punch down several times to remove all air bubbles.
- Prepare as directed in Pizza Deluxe or for your favorite pizza recipe.
Nutrition Facts : Calories 84, Fat 1.6, SaturatedFat 0.2, Sodium 233.8, Carbohydrate 14.9, Fiber 0.7, Sugar 0.3, Protein 2.3
THE BEST PIZZA DOUGH
This easy pizza dough recipe is the key to making an extraordinary homemade pizza. We use all-purpose flour because double zero is hard to find. But if you're lucky enough to live near an Italian market or willing to purchase double zero flour online, using this flour will take your crust to the next level. You won't be disappointed with the results! -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 crusts (8 servings each).
Number Of Ingredients 7
Steps:
- In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface. In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes. Place in a large greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes; transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.
Nutrition Facts : Calories 144 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
WORLD'S BEST PIZZA CRUST
My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go.
Provided by Isabeau
Categories Low Cholesterol
Time 1h
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve yeast and sugar in water.
- Beat in ½ flour.
- Add salt, oil and rest of flour (add more if needed to make handle-able dough).
- Rise in oiled bowl.
- Place on greased pan.
- Add sauce, cheese, etc.
- Bake at 450 20 -25 minutes (til brown).
HOMEMADE PIZZA
A tried and tested recipe allowing you to make both the pizza dough and sauce completely from scratch
Provided by andyboo23
Time 1h50m
Yield Makes Pizzas
Number Of Ingredients 0
Steps:
- Sieve the strong white flour into a large mixing bowl, add the salt and pepper.
- Add the water, yeast, sugar and olive oil into a jug and leave for 3 minutes to allow the yeast to activate.
- Slowly pour the wet mixture into the mixing bowl while stirring using a wooden spoon until everything is roughly mixed. Then, using your hands, further mix and knead the dough until it is elastic and slightly tacky but not over sticky. Place the dough in the mixing bowl and cover with a damp tea towel and leave for 1 hour until the dough has doubled in size.
- Take the dough and knead it for a few minutes to take some of the air out. Split it into two equal parts. If you are only wishing to make 1 pizza then you can freeze the extra dough.
- For the sauce, put all sauce ingredients into a blender for 30 seconds until you are left with a thick, light red sauce.
- Flour a work surface and using a rolling pin, roll the dough until it is roughly the size of the pizza tray you are using. Place the rolled out dough onto the tray and using your fingers, work the dough until it fills the tray.
- Brush the surface of the dough with olive oil and then add enough sauce mix to cover the base spreading evenly. Sprinkle on the grated cheese followed by your topping choice.
- Cook the pizza in preheated oven at 200C for 20 minutes and then serve.
HOMEMADE PAN PIZZA
Make and share this Homemade Pan Pizza recipe from Food.com.
Provided by SaraEMiller
Categories European
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In small pan, combine water, olive oil and yeast over low heat. Stir occasionally to dissolve yeast; set aside.
- In large mixing bowl (or food processor!) combine flour, cheese, sugar, salt, oregano, and basil, mixing well. Add yeast mixture slowly, mixing until dough forms a ball. Place dough in a greased bowl, cover loosely with saran wrap and let rise for 1 hour. (Dough should double in size).
- Grease 14 inch pizza pan with garlic olive oil. Press dough into pan. Brush dough with olive oil and top as desired with sauce, vegetables, meat, and cheese.
- Bake at 400°F for 5 minutes, reduce heat and cook at 350°F for 30 minutes (or until crust is golden). Let cool for 15 minutes, slice, and serve.
Nutrition Facts : Calories 464.3, Fat 22.9, SaturatedFat 12.3, Cholesterol 55.5, Sodium 514.7, Carbohydrate 42.5, Fiber 2.8, Sugar 2, Protein 21.3
MISS LORENA'S HOMEMADE THICK CRUST ITALIAN PIZZA
I've had the pleasure of trying this pizza on a couple of occasions & have been begging for the recipe ever since. Well, "Miss Lorena" finally passed it on and I thought I'd share it with all of you.....
Provided by Jenny
Categories Pineapple
Time 4h30m
Yield 2 large pizzas
Number Of Ingredients 15
Steps:
- Pour yeast and water in large bowl.
- Stir and gradually add flour.
- Knead the dough.
- Coat the bowl with oil and pat on the dough.
- Cover and let rise (approximately 4 hrs).
- Heat oil in a large pot.
- Add onion and saute.
- Add the tomatoes, oregano and salt.
- Stir.
- Bring to a boil and then turn heat to low.
- Stir often.
- Once it starts to thicken, add brown sugar to taste.
- Once dough has risen, divide in half and spread out on 2 cookie sheets.
- Add grated mozzarella and toppings.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 1936.9, Fat 38.6, SaturatedFat 11, Cholesterol 44.2, Sodium 1578.1, Carbohydrate 336.9, Fiber 22.4, Sugar 34, Protein 60.8
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- Add all of the dry ingredients to a medium mixing bowl and stir until it is an even mixture with no clumps.
- In a small bowl combine the warm water, yeast, and sugar. Stir until the yeast and sugar are dissolved in the water. Set aside for the yeast to activate. ***Do NOT substitute the sugar. The yeast will consume the sugar and it won't add to the carbs or sugar in the finished crust.
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