ST. LOUIS-STYLE PIZZA
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 servings each.)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
PIZZA NUTS
Coated with pizza seasoning and ground red pepper, spicy peanuts pair well with a thirst-quenching beverage.
Provided by Betty Crocker Kitchens
Categories Snack
Time 20m
Yield 16
Number Of Ingredients 4
Steps:
- In 12-inch skillet, heat oil over medium heat. Stir in pizza seasoning and red pepper. Stir in peanuts.
- Cook about 2 minutes, stirring constantly, until peanuts are evenly coated and hot. Cool slightly, about 10 minutes. Serve warm or cool. Store in airtight container up to 3 weeks.
Nutrition Facts : Calories 230, Carbohydrate 7 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 10 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 1 g, TransFat 0 g
RICOTTA, ARUGULA AND GRAPE PIZZA WITH PINE NUTS AND LEMON OIL
Steps:
- For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam.
- In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes.
- Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in the oil. Cover and set in a warm place until doubled in size, about 1 hour.
- Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F.
- Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza.
- For the pizza: Stretch the dough into a 12-inch circle or oval that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the crust is completely cooked through, 1 to 2 more minutes.
- Transfer the crust to a baking sheet and spread with the ricotta. Bake until the ricotta warms through and melts slightly, about 6 minutes. Top the warm pizza with the arugula, grapes and pine nuts. Drizzle with some lemon oil and serve immediately.
WHITE PIZZA WITH CHICKEN, PESTO AND PINE NUTS
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F.
- Place pizza crust on a large baking sheet and top with pesto, chicken, cheese and pine nuts. Bake 8 to 10 minutes, until cheese melts and crust is golden brown.
More about "pizza nuts recipes"
PIZZA ROASTED NUTS - GLUTEN FREE, VEGAN, PALEO - FROM …
From frommybowl.com
4.5/5 (2)Estimated Reading Time 4 minsServings 5Total Time 20 mins
- In a medium bowl, combine the Nutritional Yeast, Tomato Paste, Italian Seasoning, Tamari, and Water. Mix well until an even paste forms.
- Add the Cashews and Almonds to the bowl and mix until everything is evenly coated. Spread the nut mixture evenly across a lined baking sheet.
- Bake at 350F for 5 minutes, then remove the nuts and mix. Continue to cook at 3 minute intervals, tossing in between each interval, until the nuts are toasted and the Pizza “marinade” has dried (I cooked mine for two 3-minute intervals).
PIZZA DOUGH GARLIC KNOTS • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (11)Calories 146 per servingCategory Bread
- Once the knots have doubled in size, discard the plastic wrap and bake the knots for 5 minutes.
32 PIZZA RECIPES EVERYONE WILL DEVOUR - FOOD NETWORK
From foodnetwork.com
Author By
BEST PIZZA NUTS RECIPE - HOW TO MAKE PIZZA SPICED …
From food52.com
Reviews 1Servings 3Cuisine AmericanCategory Snack
ST.LOUIS STYLE PIZZA (IMO'S COPY CAT) - COOKING FOR KEEPS
From cookingforkeeps.com
ST. LOUIS-STYLE PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
NUTS FOR PINE NUTS PIZZA | AMERICAN HEART ASSOCIATION
From heart.org
SPINACH, FETA & PINE NUT PIZZA RECIPE | RECIPES.NET
From recipes.net
PESTO PINE NUT PIZZA | DISPLACEDHOUSEWIFE
From displacedhousewife.com
NUTS FOR PINE NUTS PIZZA | ADA - AMERICAN DIABETES ASSOCIATION
From diabetes.org
TYPES OF PIZZA: THE ULTIMATE GUIDE TO REGIONAL PIZZAS IN THE U.S.
From tasteofhome.com
NUTS FOR PINE NUTS PIZZA | AMERICAN HEART ASSOCIATION RECIPES
From recipes.heart.org
GRILLED ZUCCHINI, RICOTTA AND PINE NUT PIZZA - RECIPE RUNNER
From reciperunner.com
BREAD AND BUTTER PIZZA IS THE "BEST NO-DOUGH PIZZA HACK EVER"
From allrecipes.com
THIS PIZZA HAS A SHELLED PEANUT ON EVERY SLICE, BUT FOR A
From myrecipes.com
PIZZA DOUGH - NUTS
From nuts.com
THE BEST KETO PIZZA (NUT FREE FATHEAD DOUGH) - SUGAR-FREE MOM
From sugarfreemom.com
PIZZA RECIPES | JAMIE OLIVER
From jamieoliver.com
PIZZA HUT JUST ADDED—WAIT FOR IT—CHEESESTEAK TO ITS MENU
From tasteofhome.com
SPINACH, FETA & PINE NUT PIZZA - GIMME SOME OVEN
From gimmesomeoven.com
You'll also love