Whats you're favorite pizza recipe? I need a good one. I don't really like very much sauce.. I can even go!
Answers: without sauce ...
Here is one without sauce:
1 store bought pizza dough - or pick one up from your favorite pizzeria
Extra- virgin olive oil, for drizzling
2 cups whole ricotta
2 cloves garlic, finely chopped
Handful flat-leaf parsley, finely chopped
2 1/2 cups shredded mozzarella or provolone,
10 fresh basil leaves, 1/2 cup, shredded
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.
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This is my favorite:
Classic Margherita Pizza
Servings: 6 9-inch pizzas
Dough:
1 teaspoon active dry yeast
3 1/2 to 4 cups all-purpose flour, plus additional for dusting
1 tablespoon kosher salt
Sauce:
1/4 cup extra-virgin olive oil
3 garlic cloves, peeled
1 28-ounce can whole tomatoes in their juice
4 to 5 basil leaves, whole
1 teaspoon kosher salt
1 teaspoon sugar
Topping:
1 pound fresh mozzarella cheese, sliced very thin (1/4 inch)
6 to 8 whole basil leaves
For the Dough
In a small bowl, sprinkle yeast over 1 1/4 cups warm water (105 to 115° F). Stir until the yeast dissolves. Let stand for one minute, until the yeast is creamy.
Kneading by Hand
In a large bowl, combine 3 cups of flour and the salt. Add the yeast mixture and stir until soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour as needed (a tablespoon at a time), until smooth and elastic, about 10 minutes.
Kneading with Mixer
In the bowl of a standing mixer with the paddle attachment, combine 3 cups of flour and the salt. Add the yeast mixture. Beat on medium speed until soft dough forms, about one minute. Replace the paddle attachment with the dough hook and beat on high speed. Add flour, 1 tablespoon at a time until the dough forms a smooth, tight ball and is very elastic, about 5 minutes. Try to use all of the remaining flour.
Lightly coat a large bowl with olive oil and place the dough in the bowl. Turn the dough over to coat the top with oil, and cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in size, about 1 1/2 hours.
Flatten the dough with your fist and cut into 6 pieces. Shape into balls and sprinkle the tops with some additional flour. Place on a floured surface, cover each with plastic wrap and allow to rise again for 1 hour.
For the Sauce
Meanwhile, in a large saucepan over medium-high heat, brown the garlic cloves in the olive oil. Be careful not to let them burn, turning often until deep golden brown, 4 to 6 minutes. Turn off the heat for 5 minutes to cool the oil. Add the remaining sauce ingredients. Bring to a boil, reduce the heat to low and simmer for 30 minutes. Remove and discard the basil leaves and garlic cloves. Adjust seasoning with salt if needed. If you need to tone down the acidity, add small pinches of sugar. Store in a plastic container in the refrigerator for up to 2 weeks.
Assembly
Place a pizza stone or an overturned baking sheet on the lowest rack in the oven. Preheat the oven to 500° F (550 if it goes that high). Meanwhile, shape the dough. On a floured surface, flatten a ball with the palms of your hands. Lift and gently stretch while turning the dough. Place on the surface and roll out in a circular shape until it's about 10 inches wide and 1/8 inch thick. If the dough sticks to your hands, rub them with flour. Continue with the remaining dough. Transfer the pizzas onto a lightly floured pizza peel or the back of a lightly floured baking sheet. Quickly top each pizza with sauce, leaving about an inch border around the edges. Place several slices of the cheese on top and carefully slide the pizzas onto the hot stone or hot baking sheet in the oven, two at a time. Cook the pizzas for 6 to 8 minutes, until lightly browned and bubbly. Remove from oven and top with basil, tearing it as you place it on the pizza.
Toppings to customize pizzas:
Sautéed onions and garlic with Gorgonzola cheese
Sautéed mushrooms with Fontina cheese
Prosciutto and arugula placed on hot-from-the-oven pizza
I like every thing on my pizza
Basil Pesto
Chicken
Feta
Artichoke Hearts
Best Ever!
The one we love we got from a pizza place called Sweet bazils. On your pizza crust put olive oil, a bit of garlic to taste, basil, parmisan(sp) cheese, grilled chicken, peppers, tomato chunks, any other toppings you like (green olives, black olives etc) then lightly cover with motizerlla(sp) cheese. Thin crust works the best. Bake until the cheese melts then it melts in your mouth.
Enjoy
I can't eat tomatoes so my pizza never has sauce. I sometimes use just olive oil on the base and pack the toppings on from there. Other times I use pesto for the sauce-this is yummy.
Generally for toppings I like to use mushrooms, prosciutto, sliced mozzarella and sometimes carmelized onions and roasted garlic.
Pizza can be anything you want it to be. If you think it goes together try it.
I dont like sauce either. If I make pizza at home I will do a BBQ chicken pizza with BBQ sauce instead of pizza sauce. Also, instead of sauce use a light brushing of garlic infused olive oil. To make your pizza richer, use grated provolone instead of mozzarella.
White Pizza. Take a good pizza crust and coat with olive oil and garlic, parmesan cheese, sliced artichoke hearts, mushrooms, black olives, and mozzarella cheese. Then bake
zucchini on pizza is soo good!