Slice Of Pizza Recipes
'SLICE' OF PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
- Coat a separate mixing bowl with a light drizzle of olive oil and tip in the dough. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or overnight in the fridge. (The dough will last for 3 or 4 days refrigerated.)
- For the pizza: Arrange an oven rack in the lowest position and preheat the oven to 500 degrees F. Oil a large baking sheet.
- Roll out the dough on a floured surface and form into a large wedge shape. Fold in the edges to make it a perfect wedge. Fold the "crust" end to make it a little thicker. Transfer the wedge to the prepared baking sheet. Spread with the marinara sauce and top with the mozzarella, fontina, goat cheese and Pecorino-Romano. Top with the pepperoni.
- Bake until the crust is golden and the cheese is melted, about 20 minutes, watching to make sure the crust doesn't burn. Serve immediately.
EASY PIZZA SLICE
This is so simple yet tastes nice. I've only had it as per recipe but will try something different next time. I did use a pasta sauce in place of the tomato paste. Use a whole packet of Jatz dry biscuits.
Provided by dusty AE
Categories < 60 Mins
Time 35m
Yield 24 slices
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients.
- Press into a small greased lamington tin.
- Top with the tomato paste and cheese.
- Bake @ 180C for 25 minutes.
- When cooled slightly, cut into slices.
- Can be eaten warm or kept in the fridge to eat at anytime.
Nutrition Facts : Calories 52.1, Fat 4.1, SaturatedFat 2.1, Cholesterol 36.5, Sodium 138.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.8, Protein 2.3
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