Stuffed Pizza With Variations Spinach And Fontina Escarole Anchovy Pine Nut And Raisin Prosciutto Cotto And Scamorza Recipes

Steps:

• Turn oven to 450 degrees and put a pizza stone on the middle shelf to heat for 20 to 30 minutes. (Alternatively, use a heavy-duty baking sheet.)
• Sprinkle a clean work surface lightly with semolina. Place the pizza dough on top and push down with your hands, flattening it. Dust lightly with semolina, if it seems sticky. Press down and outward with fingers to a diameter of about 8 inches. (You may use a rolling pin if you prefer.)
• Sprinkle more semolina beneath the dough so it will easily slide as you begin to stretch it in all directions to a diameter of about 10 inches.
• To transfer the dough to the oven, slide a pizza peel (or something similar, like the steel, rimless bottom of a tart pan or a stiff piece of cardboard) under the dough. There should be sufficient semolina on the bottom of the dough to keep it from stickling to the peel.
• Transport the dough to the oven and quickly slip it from the peel onto the pizza stone. In a few minutes it will begin to puff. Let it bake for 8 to 10 minutes, until nicely browned and well puffed. Remove from oven and place on a cutting board.
• Use a knife to cut all the way around at the edge, separating the top half from the bottom. Add the fillings: Spoon the ricotta in blobs to cover the surface, then smooth briefly. Drizzle ricotta with 3 tablespoons olive oil and arrange randomly the anchovy, pepper strips and basil. Season lightly with salt, pepper and crushed red pepper to taste.
• Cover everything with pecorino and arugula and put the top back on the pie. Use a large knife to cut the pie in half, then in wedges of what ever size you with. Serve immediately.

Steps:

• Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.
• Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.
• Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings
• For the spinach and fontina pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan heat the olive oil and brown the garlic. Add the spinach and saute until just wilted. Add salt, to taste and let cool.
• Add the sauteed spinach to 1/2 the dough and top with slices of fontina cheese. Fold the dough over. Pinch the opposite ends of the dough together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
• For the escarole, anchovy, pine nut and raisin pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan add the olive oil, anchovies, and brown the garlic. Add the olives, pine nuts, raisins and fry together for another minute. Add the escarole and cook until wilted.
• Add the sauteed escarole onto one-half of the dough. Additional anchovies may be added. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.
• For the prosciutto cotto and scamorza pizza: Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the dough. Fold over. Pinch the opposite ends together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, beat the egg with 1 tablespoon of the milk. Add the flour and mix until smooth. Incorporate the rest of the milk little by little. Strain the mixture through a fine mesh sieve to remove lumps. Melt 1 tablespoon of the butter in an 8-inch nonstick skillet over medium-low heat. Let the butter cool and add to the batter. Heat the same pan again and ladle enough batter in pan to coat the bottom. When the edge of the crepe begins to color, turn it over and cook the other side for a few seconds. Repeat process until all of the batter is gone.
• Lay out crepes on a countertop, place 1 slice of ham and fontina on top and fold in half to form a half-moon and again to form a triangle. Repeat with remaining crepes, ham, and fontina.
• In a small saute pan, brown remaining 1 tablespoon butter with the sage. Pour into a baking dish. Arrange crepes around dish so they don't overlap. Pour the cream over the crepes, sprinkle the finely grated Parmesan cheese and bake in oven until the top is golden brown.
• Serve while hot.

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet., Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust. , On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce.

Steps:

• Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

Steps:

• Heat oven to 450°F. Grease rectangular baking dish,13x9x2 inches. Cook sausage and ground beef in 10-inch skillet over medium heat, stirring occasionally, until brown. Drain; set aside.
• Stir Bisquick and water in large bowl until dough forms. Divide dough into 2 parts, 1 part slightly larger. Roll larger part dough into rectangle, 16x14 inches, on surface dusted with Bisquick. Fold crosswise into thirds. Place in center of baking dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1 1/2 cups of the cheese.
• Roll remaining part dough into rectangle, 13x9 inches. Fold crosswise into thirds. Place on cheese in center of baking dish; unfold. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread remaining pizza sauce over crust; sprinkle with remaining cheese. Bake uncovered 22 to 25 minutes or until edges of crust are golden brown.