White Bread Pizza Recipe By Tasty

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 450°F (230°C).
• Arrange the frozen garlic toast on the prepared baking sheet.
• Make the pepperoni garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, and pepperoni.
• Make the veggie lovers garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, bell pepper, zucchini, mushrooms, and olives.
• Make the bacon jalapeño garlic bread pizza: Top 2 slices of garlic toast with the ranch, mozzarella, crumbled bacon, and pickled jalapeño slices.
• Make the margherita garlic bread pizza: Top 2 slices of garlic toast with the tomato slices and mozzarella.
• Bake for 8-12 minutes, until the bread is crispy and warmed through and the cheese is melted. Garnish the margherita garlic bread pizzas with the basil.
• Enjoy!

Steps:

• In a large, heavy-bottomed pot, melt the butter over medium heat. Add the onions and season with the salt. Cook for about 1 hour and 45 minutes, stirring occasionally, until golden brown. Around the last 20 minutes of cooking, the onions will begin to caramelize, so watch carefully to ensure they don't burn. Remove 3 tablespoons of onions from the pot and set aside.
• Add the flour to the pot and stir to coat the remaining onions. Cook until the flour is lightly browned, 1-2 minutes. Increase the heat to medium-high and deglaze with the sherry, scraping the bottom of the pot to release any browned bits.
• Add the beef broth, thyme, bay leaf, and pepper and stir to combine. Simmer for 8-10 minutes, until the broth has reduced by about half. Remove the bay leaf.
• Transfer the soup to a liquid measuring cup or tall, narrow glass and use an immersion blender on medium-high speed to blend until completely smooth, about 1 minute.
• Preheat the oven to 450°F (230°C).
• Set the French bread halves, cut-side up, on a baking sheet and drizzle with the olive oil. Toast in the oven for 5 minutes, until just beginning to brown on the top and sides.
• Remove the French bread from the oven and top each half with the blended onion soup, the Fontina and Gruyère cheeses, and the reserved caramelized onions, dividing evenly.
• Return the pizzas to the oven for 8-10 minutes, until the cheese is melted and bubbling. Turn the broiler on high and broil for 1-2 minutes, until the cheese is golden brown.
• While the pizzas are baking, make the salami roses: Using a glass with a 2-inch-wide opening, layer 12-14 thinly sliced salami rounds around the edge in a circular pattern, overlapping slightly, until the center of the glass is mostly filled but there is still a small opening. Flip the glass over to release the "rose" and repeat with the remaining salami to make another.
• Lay 1 sprig of parsley over each pizza half, then place the roses at the top.
• Cut the pizza into wedges and serve warm.
• Enjoy!

Steps:

• Place pizza stone on middle oven rack. Heat oven to 450°F.
• Sprinkle flour on work surface. Place dough on surface; press dough with hands or roll with rolling pin to desired thickness and shape. Lightly sprinkle pizza peel with additional flour (if you do not have a pizza peel, a flat cookie sheet will work). Transfer dough to pizza peel.
• Drizzle oil over crust. Sprinkle with cheeses, oregano, salt and pepper. Transfer crust from pizza peel to pizza stone.
• Bake about 8 to 10 minutes or until crust is golden and cheese is bubbly.

Steps:

• Top one piece of bread with marinara sauce, mozzarella cheese, and pepperoni.
• Cover with a second piece of bread and butter both slices of bread from edge to edge.
• Place in preheated toastie machine and cook until bread is golden brown. (If the toastie is not browning evenly, flip half way through).
• Remove from toastie and slice in half.
• Enjoy!

Steps:

• Preheat the oven to 350ºF (180ºC). Grease a 10-inch (25 cm) bundt pan with nonstick spray.
• Tear a biscuit in half and flatten to approximately 2 inches (5 cm) wide. Top with ½ teaspoon marinara sauce, 2 slices of pepperoni, and 1 teaspoon mozzarella. Pinch the dough together, sealing the fillings inside, and roll into a ball. Repeat until all of the dough is filled.
• Arrange a layer of pizza balls in the prepared bundt pan and top with ⅓ of the remaining mozzarella.
• In a small bowl, mix together the olive oil, oregano, and red pepper flakes.
• Drizzle some of the olive oil mixture over the pizza balls. Continue layering the remaining pizza balls, mozzarella, and more of the olive oil mixture, reserving about 2 tablespoons for brushing.
• Bake for 30-35 minutes, until the biscuit dough is golden brown and the cheese is bubbling between the pizza balls. Let cool for 2-3 minutes before inverting onto a serving platter.
• Brush the remaining olive oil mixture all over the monkey bread. Sprinkle the Parmesan cheese on top. Warm the remaining marinara sauce and serve alongside for dipping.
• Enjoy!

Steps:

• Arrange the bread on a nonstick baking pan (you can smear butter on one side of the bread if needed).
• Top the bread with mozzarella cheese, then add red onion, tomatoes, peppers, and cilantro.
• Preheat the oven to broil to 425°F. Place the baking sheet in the oven for 5-10 mins. The cheese should be turning golden brown.
• Remove from the baking pan and top with seasoning mix. Serve hot with, if desired, some marinara or other dipping sauce.
• Enjoy!