Whitepizzawithshellfish Recipes

Steps:

• Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
• Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
• Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
• Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Arrange the chicken on top of the pizza crust. Pour the Alfredo sauce mixture evenly over the chicken. Top with tomato and feta cheese.
• Bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. Cut into wedges to serve.

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

Steps:

• Heat oven to 400°.
• Place pizza crust on a greased baking sheet; brush with oil.
• Sprinkle pizza with cheese and garlic; scatter scallops, shrimp, tomato and green pepper on top.
• Season with salt and pepper.
• Bake on bottom oven rack until seafood is cooked and cheese is bubbly, about 15 minutes.

Steps:

• Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
• For the pizza dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 pizzas. Save the extra dough in the freezer for another time. It will last up to 2 months.
• When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
• For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
• To make the pizza: Dust a pizza peel or the back of a baking sheet with flour. Press one dough ball out on to the peel, shaping it into a circle. Slide the pizza onto the inverted cast-iron and dollop the cheese mixture over the surface. Scatter the asparagus, onions and Parmesan evenly over the surface and drizzle with olive oil. Cover the grill and bake until golden brown and crusty, 10 to 15 minutes.
• Using the peel, remove the pizza from the grill and slide it onto a cutting board. Drizzle with more olive oil, slice and serve with more freshly grated Parmesan over the top.
• (Alternatively, you can slide the pizza onto an upside-down sheet tray in the oven and cook in a 500 degrees F oven until golden brown and crusty, 10 to 15 minutes.)

Steps:

• Preheat your wood fired pizza oven 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour in a 500 degrees F oven.
• Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.
• Top the dough with 1/4 of the cheese and arugula, leaving a 1-inch border on the crust. Place the pizza on the wood oven floor until the cheese is just melted. Remove the pizza and top with a 1/4 of the prosciutto slices. Place back in the oven and bake for another minute.
• Remove the pizza and drizzle with olive oil and season with salt and pepper.
• Repeat with the remaining ingredients.

Steps:

• Preheat the oven to 375 degrees F.
• Put tortilla on a baking sheet sprayed with nonstick spray. Bake in the oven until slightly crispy, 3 to 5 minutes per side. Leave oven on.
• In a small bowl, mix ricotta cheese with mozzarella cheese. Set aside.
• Bring a skillet coated with nonstick spray to medium heat on the stove. Add the onion and, stirring occasionally, cook until softened and slightly browned, about 5 or 6 minutes.
• Immediately stir onion into cheese mixture. Add garlic powder, 1/8 teaspoon salt, and black pepper, and mix well.
• Spread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves, and then sprinkle with a dash of salt, if desired.
• Return the pizza to the oven and bake until hot, about 5 minutes. Use a pizza cutter or a sharp knife to cut into slices. Garnish with Parmesan, if using. Pizza for one!

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• Carefully remove pizza dough from can. Unroll dough and place on hot oiled grill. Let cook 2 minutes and turn over using cookie sheet.
• Spread Alfredo sauce over pizza leaving a 1-inch border. Next, top with remaining ingredients in order listed. Cover and cook 8 to 10 minutes, or until cheese has melted and begins to bubble. Serve hot.
• INDOOR: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with fingers to form 13 by 9-inch rectangle. Bake in preheated oven for 7 minutes, or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes, or until crust is golden brown and cheese is melted and begins to bubble.

Steps:

• Preheat oven to 450ºF. Transfer dough to pizza pan. Cover bottom with mozzarella cheese. Place evenly crab meat, prawns and scallops on top. Sprinkle vegetable mixture and then ladle Mornay sauce over. Sprinkle parmesan cheese and some hot paprika.
• Transfer to the preheated oven and bake for 22 minutes or until seafood are cooked. Let it sits for 15 minutes before slicing.

Steps:

• Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
• Place the rolled out pizza dough onto a pizza peel or the back of a cookie sheet, dusted with cornmeal and using flour, as necessary, to help facilitate moving the dough. Sprinkle the pizza with the cheeses, oregano, salt and pepper. Bake the pizza for 10 to 12 minutes, use the peel to turn the pizza around and back an additional, 10 to 12 minutes, or until the cheese has melted and the pizza is golden. Sprinkle the cheese and olive oil over the pizza and serve immediately.
• In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
• Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
• Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilitate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
• Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

Steps:

• Heat grill to high. Roll the dough into 2 (10-inch circles). Brush with olive oil and season with salt and pepper. Transfer dough to grill. When bottom side is mostly cooked through, brush with 2 tablespoons olive oil and sprinkle evenly with grated cheese, red pepper flakes, oregano, and salt and pepper. Let cook until dough is cooked through and slightly charred. Remove from grill, garnish with fresh basil, and cut into pieces.

Steps:

• Heat oven to 425 degrees F.
• Heat 1 Tbsp. oil in large skillet on medium heat. Add onions; cook 15 to 20 min. or until tender and golden brown, stirring occasionally.
• Place pizza dough on lightly floured baking sheet; stretch to fit 16 x 12-inch baking sheet. Mix garlic and remaining oil; spread onto dough. Bake 10 min.
• Spread crust with cream cheese; top with remaining cheeses, onions and red pepper. Bake 10 to 12 min. or until crust is lightly browned.

Steps:

• Preheat oven to 500 degrees with a pizza stone placed on rack in the upper third of the oven for 1 hour.
• Stretch dough into a 13-inch round on a pizza peel topped with parchment paper.
• Spread with ricotta, leaving a half-inch border. Top with Fontina and mozzarella. Drizzle with olive oil and season with red pepper flakes, salt, and pepper.
• Using the pizza peel, slide the dough along with the parchment paper onto the pizza stone and bake until the bottom is well browned and the cheese is bubbling.
• Remove from oven and garnish with fresh basil leaves before serving.

Steps:

• Heat olive oil, add garlic and cook until golden.
• Brush garlic oil mixture over dough leaving 1/2" of outer dough uncovered.
• Sprinkle oiled surface of dough with mozzarella cheese.
• Bake 10 minutes at 400°F.
• Combine parmesan, parsley, and oregano.
• Remove pizza from oven and drop cottage cheese by 8 rounded piles in a circular pattern onto pizza.
• Sprinkle with parmesan mixture.
• Bake 10- 15 minutes at 400°F.

Steps:

• *If using home made dough do this a head of time allowing the needed time.
• Slice onions and carmelize; add garlic and anchovy paste or anchovies 1/2 thru cooking about 5 minutes into cooking you want to add the Italian seasoning now.
• You don't want garlic to burn.
• Pre heat oven to 425.
• *Prepare dough for pan.
• Top your dough with the onion mixture.
• Top with your cheese.
• Top with the tomatoes and artichokes.
• Sprinkle with the parm cheese.
• If it seems on the dry side drizzle with olive oil.
• Bake for 20 - 25 minutes.
• Pour a glass of wine and enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Spread the pizza dough in the prepared pan, and rub dough lightly with the olive oil.
• Stir together the ricotta cheese, Parmesan cheese, spinach, artichoke hearts, garlic, salt, and pepper. Spread the mixture evenly over the dough. Sprinkle evenly with the shredded Italian cheese; top with the sliced tomatoes.
• Bake in the preheated oven until crust is lightly browned and the cheese is melted and bubbly, about 20 minutes.

Steps:

• Preheat oven to 425°F.
• Spread Ranch dressing on partially baked crust.
• Sprinkle Mozzarella and Monterey Jack evenly over dressing.
• Sprinkle herbs evenly over cheese.
• Variation #1:.
• Western White; Ricotta is a fresh Italian-style cheese that gives this pizza a slightly sweet and creamy texture.
• Mix 1 cup Ricotta with oregano, basil, and salt and pepper to taste.
• Spread the seasoned Ricotta over Ranch dressing.
• Add ½ cup diced onion and sprinkle Mozzarella and Monterey Jack over all.
• Variation #2:.
• Western Green and White; for a more adventurous version of the classic White Pizza, sprinkle 1 cup chopped fresh spinach and 1 cup cooked chicken (shredded or cubed) over Ranch dressing.
• Sprinkle Mozzarella, Monterey Jack and herbs over all.
• Bake about 15 minutes, or until cheese is melted and bubbly and the crust is crisp and golden.

Steps:

• Preheat oven to 425.
• Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving 1/2 inch border around the edge.
• Sprinkle with basil and the next 6 ingredients (basil through garlic powder).
• Arrange plum tomato slices in a single layer on top.
• Place pizza on baking sheet. Bake at 425 for 10 minutes.
• Remove pizza to cutting board; cut into 6 slices.

Steps:

• Prepare pizza dough according to package directions. Press onto a lightly greased 12-in. pizza pan; build up edges slightly. Prick dough thoroughly with a fork. Bake at 400° for 5-6 minutes or until crust is firm and begins to brown., Meanwhile, in a large saucepan, melt 2 tablespoons butter over medium heat. Stir in flour until smooth. Gradually stir in milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in Monterey Jack and Swiss cheeses until melted. Remove from the heat., In a large skillet, melt the remaining butter over medium heat. Add scallops; cook and stir for 3-4 minutes or until firm and opaque. Stir in the shrimp, crab and 3 tablespoons cheese sauce. Remove from the heat., Spread remaining cheese sauce over the crust. Top with the seafood mixture; sprinkle with mozzarella cheese and paprika if desired. Bake for 13-16 minutes or until golden brown. Let stand for 5-10 minutes before cutting.

Steps:

• In large bowl, dissolve yeast in warm water. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle.
• Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes.
• Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.
• Move oven rack to lowest position. Heat oven to 500°F. On lightly floured surface, press or roll dough into 12-inch round. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center.
• Peel shrimp, leaving tails intact. Spread pizza sauce over dough to within 1/2 inch of edge. Sprinkle cheeses over sauce. Arrange shrimp, anchovies and scallops on cheeses. Sprinkle basil, pepper and garlic over seafood. Bake about 10 minutes or until shrimp are pink and firm, scallops are white and cheeses are melted.

Steps:

• Preheat oven with pizza stone to 500 degrees F.
• Parbake dough for a little while--no more than 4-5 minutes. Watch it, when it gets a tiny bit done-looking, take it out.
• Toppings: Sprinkle garlic on crust, followed by spinach, then cheese, then sundried tomatoes.
• Sprinkle with EVOO and red pepper flakes and sea salt.
• Bake at 500 degrees till finished (no more than 10 minutes, probably).
• Enjoy!

Steps:

• Heat butter and olive oil in a small saucepan over medium heat; cook and stir onion and garlic until tender and fragrant, about 1 minute. Add flour and whisk until flour is lightly browned and onion is translucent, 2 to 3 minutes.
• Mix milk, Parmesan cheese, basil, oregano, salt, and black pepper into onion mixture. Cook, whisking continuously, until cheese is melted and sauce has thickened slightly, about 5 minutes. Remove from heat.

Steps:

• Purée cream, basil, fennel, chives, lemon zest, lemon juice, garlic, and red pepper flakes in a food processor or with an immersion blender until thick and creamy, 15-30 seconds; season with salt and pepper.
• Cream can be made 3 days ahead. Cover and chill.