Pizza Rose Recipe By Tasty

Steps:

• Cut off a piece of pizza dough and roll out over a floured surface until it's about 8 inches (20 cm) long. Try to get the dough as thin as possible.
• Cover lightly in pizza sauce.
• Place pepperoni at one end, so that the pepperoni aligns with the bottom of the dough. Place the second pepperoni piece so that it overlaps with the first piece, and is placed sightly higher than the bottom line of the dough. Continue layering pepperoni so that each one overlaps a bit less than the previous piece, and follows an upward angle.
• Sprinkle the bottom half with low moisture mozzarella cheese, and beginning from the end with the most pepperoni, roll the dough into a lose coil.
• Place in a muffin tin, with the pepperoni facing up.
• If opting for the vegetarian version, peel long strips of skin off a tomato. (Video shows center ring being cut but you can peel strips from top to bottom to use more of the tomato)
• Bake at 400°F (204°C) for 20-25 minutes, or until pepperoni edges are crispy and the dough is fully cooked through.
• Remove from the oven and let cool. Lay over a bed of basil leaves (for taste and presentation).
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
• Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
• On a cutting board, lay out two pieces of bacon overlapping each other vertically.
• Line the bacon with the sliced potatoes, making sure each potato is overlapping.
• Starting at one end, gently roll up the bacon, creating a potato rose.
• Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
• Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
• Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
• Enjoy!

Steps:

• Preheat oven to 400°F(200°C).
• In a large bowl, mix the self-rising flour and Greek yogurt until it comes together to form a ball.
• Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into about a 12-inch (30 cm) round. If at any point the dough begins to stick, sprinkle on a bit more flour.
• Carefully transfer the dough to a lightly floured baking sheet.
• Spread the sauce evenly across the dough, sprinkle on the cheese, and top with pepperonis.
• Bake for 20 minutes, until the cheese has melted and the crust has turned golden-brown.
• Slice and serve.
• Enjoy!

Steps:

• In a very large bowl, whisk together the dry ingredients.
• Make a divot in the middle of the flour mixture and add a few tablespoons of water. Stir with a wooden spoon, gradually adding more and more water until the dough starts to come together. You may need a tablespoon more or less water, depending on the consistency of the dough as it forms.
• Using your hands, ensure the dough is well incorporated, but do not knead. Be careful not to overwork the dough.
• Cover with plastic wrap and store at room temperature overnight, or for at least 12 hours, until doubled in size and porous.
• Make the sauce by combining tomato paste, water, vinegar, maple syrup, salt, pepper, garlic, oregano, basil, marjoram, and cayenne pepper in a medium bowl. Let sit at room temperature for an hour before canning or jarring. Refrigerate as necessary up to 2 weeks.
• Once the dough has risen, transfer to a clean, floured work surface and form into a large ball. Cut the dough into 6 equal parts and form dough balls by folding the corners into themselves.
• Place the dough balls on a floured sheet pan, sprinkle with flour, and cover with a damp towel for about 30 minutes to an hour.
• Preheat oven with a pizza stone in it to 500ªF (260ºC) or a low broil.
• Work each dough into a disk on a floured work surface. Knuckling the edges of the dough and tossing it gently will help thin it out. Be careful not to rip the dough.
• Place the dough disk onto a pizza peel generously floured with semolina or cornmeal. This will prevent sticking. Top with desired sauce, cheese, and toppings.
• Slide the pizza onto the stone and bake for about 9 minutes, watching carefully to make sure it doesn't burn. Look for the edges to become charred and crispy and the cheese to bubble.
• Let the pizza cool for 5 to 10 minutes before cutting and serving.
• Enjoy!

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-count muffin pan with nonstick cooking spray.
• Unroll the pizza dough onto a floured work surface. Using a rolling pin, roll out the dough slightly so that it is a uniform rectangle about 11 inches by 15 inches.
• Slice the pizza dough widthwise into twelve 1 1/2-inch-wide strips. Separate the strips on the work surface. Spread a thin layer of pizza sauce onto each strip and sprinkle with a thin layer of cheese. Place about 7 slices of pepperoni slightly overlapping down the center of each pizza dough strip so that the top halves of the pepperoni slices hang over the edge of the dough strip. Carefully roll up each strip into a tight roll so it looks like a rose bud, then transfer to the prepared muffin pan.
• Bake until the crust is golden and the pepperoni is slightly crispy, 15 to 18 minutes. Let cool in the pan about 3 minutes. Serve warm.

Steps:

• Place a baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour.
• *Make pizza one at a time unless your peel and oven can accommodate both pizzas.
• Shape dough on floured surface; transfer dough to a peel or inverted sheet pan that has been dusted with flour.
• Spread half the onion slices over the dough; sprinkle half of the cheese over the onions, the scatter half each of the nuts and rosemary over the top.
• Drizzle 1 tablespoon oil over the top, spiraling it out from the center.
• Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes.
• When pizza is done-crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden.
• The underside should be browned and crisp, not white and soft.
• Remove pizza from oven and serve it whole or let it cool for about 2 minutes before slicing and serving.
• Repeat with the remaining ingredients to make the second pizza.