ROMAN-STYLE THIN-CRUST PIZZAS
Rolling out homemade pizza dough removes larger air pockets than if you stretch by hand; it ensures an evenly thin, crisp, almost cracker-like crust and makes an excellent white pizza. Schmear the dough with our quick and easy alfredo sauce, then try all of our delicious topping combinations.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 35m
Yield Makes two 9-by-15-inch oval pizzas
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
- Preheat oven to 450 degrees, with rack in lower third lined with a pizza stone or baking sheet. Divide dough in half. On a piece of parchment dusted with semolina, roll one piece of dough into an approximately 9-by-15-inch oval. Season with salt and pepper. Transfer on parchment to a baking sheet or pizza peel. Spread half of alfredo sauce over dough, leaving a 1/2-inch border.
- Ricotta-Peas-Prosciutto: Dollop half of ricotta, in small spoonfuls, evenly over dough, leaving a 1/2-inch border. Top evenly with half of peas and lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
- Spinach-Parmigiano-Pepper Flakes: Top evenly with half of spinach, cheese, and pepper flakes; lightly drizzle with oil. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
- Potato-Red Onion-Arugula: Top evenly with half of potatoes, then half of onion and cheese. Slide pizza (still on parchment) onto stone. Bake until crust is golden brown in places and crisp, 8 to 10 minutes. Transfer to a board; top with half of prosciutto or arugula, if using. Slice and serve. Repeat with remaining dough and toppings.
RICOTTA PIZZA WITH FRESH AND ROASTED TOMATOES
After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad!
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees, with racks in upper and lower thirds. Combine ricotta and Parmesan, season with salt and pepper, and stir in egg. On a baking sheet, drizzle pizza dough with 2 tablespoons oil and stretch or roll into a 16-inch-long oval. Spread ricotta mixture on dough, leaving a 1-inch border.
- On a rimmed baking sheet, toss cherry tomatoes with remaining 2 tablespoons oil and season with salt and pepper. Bake cherry tomatoes on bottom rack and pizza on top rack until tomatoes are soft and skins have burst, 15 minutes. Remove tomatoes and bake pizza until crust is deep golden brown, about 8 minutes more. Toss cherry tomatoes with sliced tomatoes and season with salt and pepper. Transfer pizza to a cutting board and top with tomato mixture and oregano.
Nutrition Facts : Calories 414 g, Fat 23 g, Fiber 3 g, Protein 17 g, SaturatedFat 7 g
ROASTED VEGGIE PIZZA
A bold, flavorful garlic and basil pesto sauce is an awesome change of pace from traditional tomato-based pizza sauce. Roasted vegetables are a fantastic topping. Whenever I serve it alongside a standard meat pizza, this one's always the first to go!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 slices.
Number Of Ingredients 15
Steps:
- Place mushrooms, onion and peppers in a roasting pan or baking pan lined with heavy-duty foil. Combine oil, garlic, oregano, thyme and rosemary; drizzle over vegetables and toss to coat. Cover and bake at 400° for 20 minutes., Meanwhile, for sauce, in a food processor, combine the basil, oil, Parmesan cheese and garlic; cover and process until smooth, scraping sides often. Set aside. , Place the crust on an ungreased 12-in. pizza pan. Spread with sauce; top with tomato slices. Sprinkle with mozzarella cheese. Top with roasted vegetables. , Bake for 15 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 643 calories, Fat 33g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 946mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
ROASTED FALL VEGETABLE AND RICOTTA PIZZA
Top this vegetable pizza with your favorite roasted winter squash.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
- On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
- Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.
THINNEST CRUST PIZZA WITH RICOTTA AND MUSHROOMS
Asiago cheese is full flavored, so a little gives lots of taste. A sandwich wrap instead of pizza dough, when baked, gives you crunch without as many calories -- there are only 305 per serving!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush 2 rimmed baking sheets with oil, or for easy cleanup, line with parchment paper then brush with oil. Place 1 wrap on each sheet; brush with 1 teaspoon oil.
- Sprinkle wraps with Asiago, then dollop with ricotta. Sprinkle with mushrooms and onion; season with salt and pepper.
- Bake pizzas until crust is crisp and very brown all over, 20 to 25 minutes, rotating sheets from top to bottom and front to back twice during baking. Cut in half with a pizza cutter or knife; serve one half per person.
Nutrition Facts : Calories 305 g, Fat 14 g, Fiber 4 g, Protein 14 g, SaturatedFat 6 g
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4.5/5 (61)Total Time 57 minsServings 2
- Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one., In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves., Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it.
- Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough.
- If it's sticking to your fingers, mix in additional flour., Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper.
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5/5 (21)Category Main DishesCuisine ItalianTotal Time 1 hr
- In a large skillet add a lug of olive oil and roast the garlic cloves on medium low flame until golden. Add the spinach with a pinch of sea salt and using a pair of tongues toss to coat in the oil and roasted garlic. Cook for a couple of minutes until wilted and remove from heat. Makes her not to overcook it.
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