Tuscan Pizza With Basil Crme Fraiche Recipes

Steps:

• In large bowl, mix all gazpacho ingredients except croutons until well blended. Cover and refrigerate 4 to 6 hours to blend flavors, stirring occasionally.
• In small bowl, mix crème fraîche and basil. Stir gazpacho; ladle into serving dishes. Top each serving with basil crème fraîche and croutons.

Steps:

• Follow the package instructions for the preparation of the crust.
• In a small bowl, add rosemary, Italian seasoning, and basil to the creme fraiche. Stir until combined.
• Using a large spoon, place mixture on prepared crust just as you would regular pizza sauce. Leave about 1/2" from all edges.
• Sprinkle diced chicken, green onions, red peppers and sun-dried tomatoes all over the sauce. Add cranberries to the top.
• Sprinkle shredded mozarella cheese over the top.
• Bake in a pre-heated 375F oven for 10-14 minutes (again use pizza crust's directions--the time depends on which crust you've purchased).
• Remove from oven when the bottom of the crust is golden and the cheese is melted.
• Slice, and garnish with additional chopped or torn basil, if desired.

Steps:

• Place a pizza stone on the bottom rack of oven and preheat to 500 degrees F. for 45 minutes to 1 hour. Dissolve the yeast in the warm water and let stand for 10 minutes. Traditional method: Put 1 1/2 cups of the flour, semolina sugar and salt in a large mixing bowl. Stir to combine. While stirring with a wooden spoon slowly add the yeast mixture until combined. Add the olive oil and continue stirring until the mixture forms a loose ball, adding the remaining 1/4 cup of flour if necessary to form a ball that is not sticky. On a lightly floured board knead the dough for 3 to 5 minutes until the dough is smooth and consistent in texture.
• Food Processor method: With the metal blade inserted, put the flour, semolina, sugar and salt into the work bowl. With the motor running, pour the yeast mixture through the feed tube and process for 30 to 45 seconds or until the dough pulls away from the sides of the bowl. Add the olive oil through the feed tube and continue to process for 1 minute. The dough should have formed a ball. Turn the dough onto a lightly floured surface and knead briefly with flour until it is not sticky.
• Both methods continue: Form the dough into a ball and put in a bowl that has been lightly coated with olive oil. Cover the bowl with a damp towel and put it in a warm place until doubled in size, about 1 hour. Roll the dough on a lightly floured surface into a cylinder and cut into 6 equal pieces. Roll each piece into a ball and place on a lightly floured platter. Cover with a damp towel. Using a rolling pin, roll one ball into a circle. Garnish the pizza as desired. Place directly on pizza stone and bake for approximately 4 minutes (Check after 3 minutes) until ready.
• Continue creating individual pizzas.
• La Margherita Pizza toppings: Top the pizza with a tomato puree made up of peeled tomatoes (use canned tomatoes when good quality fresh are unavailable), olive oil, oregano and a pinch of salt. Sprinkle with grated Mozzarella cheese and lightly drizzle olive oil over the pizza. Add salt and pepper for taste.
• La Napoletana Pizza toppings: Top the pizza with tomato puree and sprinkle with capers, mozzarella cheese and top with anchovies. Lightly drizzle olive oil over the pizza.
• Additional Toppings to add as you wish: Italian Ham, Peccorino Romano Cheese, Red and yellow bell peppers, olives, onions, fresh basil and mozzarella cheese.

Steps:

• Preheat oven to 425.
• Roll out pizza dough on a well floured surface. Place onto pizza pan that is dusted with cornmeal, or drizzled with olive oil.
• Spread tomato sauce over dough in a thin, even layer.Top with fresh basil.
• Evenly sprinkle cheese onto pizza. Top with chicken, especially places not covered with cheese.
• Sprinkle parsley over the cheese. Finish of with a little freshly ground black pepper, to taste.
• Bake for 18-20 minutes, or nutil crust is golden.
• Let pizza cool about 5 minutes before slicing.