I need a new idea for home made pizza topping combo. Any ideas? How about sauces?!
Answers:
MARGARET'S CARAMELIZED ONION PIZZA
1 (1 lb!.) loaf frozen bread dough, thawed
2 Tbsp!. butter or margarine
2 Tbsp!. brown sugar
2 sweet onions, thinly sliced and separated into rings
3 Tbsp!. olive oil
2 tsp!. dried basil
2 tsp!. dried oregano
1 tsp!. garlic powder
2 plum tomatoes, chopped
1 cup (4 oz!.) mozzarella cheese, shredded
1!. Divide bread dough in half!.
2!. Press each portion into a greased 12” pizza pan (build
up edges slightly)!.
3!. Prick dough several times with a fork!.
4!. Cover and let rise in a warm place for 30 minutes!.
5!. Meanwhile, in a large skillet over medium heat, melt
butter with brown sugar!.
6!. Add onion rings and cook for 20 to 30 minutes or until
golden brown; stirring occasionally!.
7!. Preheat oven to 425 degrees F!.
8!. Brush dough with oil!.
9!. Combine basil, oregano and garlic powder then sprinkle
over dough!.
10!. Bake dough for 10 minutes and remove from oven!.
11!. Arrange onions and tomatoes over crusts!.
12!. Sprinkle with cheese and bake for 8 to 10 minutes longer
or until golden brown!.
Yields 2 pizzasWww@FoodAQ@Com
1 (1 lb!.) loaf frozen bread dough, thawed
2 Tbsp!. butter or margarine
2 Tbsp!. brown sugar
2 sweet onions, thinly sliced and separated into rings
3 Tbsp!. olive oil
2 tsp!. dried basil
2 tsp!. dried oregano
1 tsp!. garlic powder
2 plum tomatoes, chopped
1 cup (4 oz!.) mozzarella cheese, shredded
1!. Divide bread dough in half!.
2!. Press each portion into a greased 12” pizza pan (build
up edges slightly)!.
3!. Prick dough several times with a fork!.
4!. Cover and let rise in a warm place for 30 minutes!.
5!. Meanwhile, in a large skillet over medium heat, melt
butter with brown sugar!.
6!. Add onion rings and cook for 20 to 30 minutes or until
golden brown; stirring occasionally!.
7!. Preheat oven to 425 degrees F!.
8!. Brush dough with oil!.
9!. Combine basil, oregano and garlic powder then sprinkle
over dough!.
10!. Bake dough for 10 minutes and remove from oven!.
11!. Arrange onions and tomatoes over crusts!.
12!. Sprinkle with cheese and bake for 8 to 10 minutes longer
or until golden brown!.
Yields 2 pizzasWww@FoodAQ@Com
Pizza Pizzas
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl!. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball!. Lube the hook attachment with cooking spray!. Attach the hook to the mixer and knead for 15 minutes on medium speed!.
Tear off a small piece of dough and flatten into a disc!. Stretch the dough until thin!. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed!. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes!.
Roll the pizza dough into a smooth ball on the countertop!. Place into a stainless steel or glass bowl!. Add 2 teaspoons of olive oil to the bowl and toss to coat!. Cover with plastic wrap and refrigerate for 18 to 24 hours!.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F!. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven!. Split the pizza dough into 2 equal parts using a knife or a dough scraper!. Flatten into a disk onto the countertop and then fold the dough into a ball!.
Wet hands barely with water and rub them onto the countertop to dampen the surface!. Roll the dough on the surface until it tightens!. Cover one ball with a tea towel and rest for 30 minutes!.
Repeat the steps with the other piece of dough!. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag!. Refrigerate for up to 6 days!.
Sprinkle the flour onto the peel and place the dough onto the peel!. Using your hands, form a lip around the edges of the pizza!. Stretch the dough into a round disc, rotating after each stretch!. Toss the dough in the air if you dare!. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile!. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture!.)
Brush the rim of the pizza with olive oil!. Spread the pizza sauce evenly onto the pizza!. Sprinkle the herbs onto the pizza and top with the cheese!.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown!. Rest for 3 minutes before slicing!.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty!. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor!. And of course salty toppings would definitley change the dynamic!. Still, we didn't want to leave it at that!. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand!. This could easily result in a too salty crust!. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons!. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon!. Thanks, ABWww@FoodAQ@Com
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl!. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball!. Lube the hook attachment with cooking spray!. Attach the hook to the mixer and knead for 15 minutes on medium speed!.
Tear off a small piece of dough and flatten into a disc!. Stretch the dough until thin!. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed!. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes!.
Roll the pizza dough into a smooth ball on the countertop!. Place into a stainless steel or glass bowl!. Add 2 teaspoons of olive oil to the bowl and toss to coat!. Cover with plastic wrap and refrigerate for 18 to 24 hours!.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F!. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven!. Split the pizza dough into 2 equal parts using a knife or a dough scraper!. Flatten into a disk onto the countertop and then fold the dough into a ball!.
Wet hands barely with water and rub them onto the countertop to dampen the surface!. Roll the dough on the surface until it tightens!. Cover one ball with a tea towel and rest for 30 minutes!.
Repeat the steps with the other piece of dough!. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag!. Refrigerate for up to 6 days!.
Sprinkle the flour onto the peel and place the dough onto the peel!. Using your hands, form a lip around the edges of the pizza!. Stretch the dough into a round disc, rotating after each stretch!. Toss the dough in the air if you dare!. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile!. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture!.)
Brush the rim of the pizza with olive oil!. Spread the pizza sauce evenly onto the pizza!. Sprinkle the herbs onto the pizza and top with the cheese!.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown!. Rest for 3 minutes before slicing!.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty!. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor!. And of course salty toppings would definitley change the dynamic!. Still, we didn't want to leave it at that!. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand!. This could easily result in a too salty crust!. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons!. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon!. Thanks, ABWww@FoodAQ@Com
no sauce, baste dough with olive oil and bake lightly, then add mozzarella, dollops of ricotta and sliced tomato, and if you feel adventerous, add slices of plain meatball or fried eggplant!.
You could also use a pesto sauce to baste the dough! YUM!
The restaurant around the corner from me does a chicken club pizza, similar to FoodieNY's recipe, but diced chicken, I get blue cheese instead of mayo, and they only put the ingredients on half because the cut the other half off and use it like bread to top the coated side, slice it in 3rds and you have 3 wedges of chicken club pizza!Www@FoodAQ@Com
You could also use a pesto sauce to baste the dough! YUM!
The restaurant around the corner from me does a chicken club pizza, similar to FoodieNY's recipe, but diced chicken, I get blue cheese instead of mayo, and they only put the ingredients on half because the cut the other half off and use it like bread to top the coated side, slice it in 3rds and you have 3 wedges of chicken club pizza!Www@FoodAQ@Com
Traditional tomato sauce, thinly sliced vidalia onion, thinly sliced deli ham, mozzarella cheese!. I also do a blt pizza where you cook the crust first, cool it slightly, then top it with mayo, shredded lettuce, diced tomatoes and crumbled bacon!. It's delicious and quite popular!.Www@FoodAQ@Com
Oh!.!.!. do you have a jar of alfredo sauce!? (I like Classico or Ragu with Roasted Garlic!.!.!. heaven!!!) Left over chicken is great to use for this!.!.!. Just make the crust or brush the crust with the lightest bit of olive oil, and if you are a garlic lover, cruch it and add it to the top before chicken and sauce!. Broccoli is good with this too, if you like it!.!.!. if not forget about it!. Put alfredo sauce on INSTEAD of tomato sauce and use a little meunster, and either asiago or parmesean cheese, or both!.!.!.(drool) on top!. I add spices like cracked black pepper and italian seasoning mix, (a blend of marjoram or oregano, savory, and basil) (I have to get off of this section!.!.!. I am starving now !!!) lol!.!.!. Enjoy !!!Www@FoodAQ@Com
Make a taco pizza!Www@FoodAQ@Com
I make my own Pizza, and I use a small can of tomatoe sauce, nothing else!.
the toppings are grilled red peppers!. they go on at the very end!.
green olives and i like to use 6 cheeses!. sometimes i add mushrooms!. depends on the moodWww@FoodAQ@Com
the toppings are grilled red peppers!. they go on at the very end!.
green olives and i like to use 6 cheeses!. sometimes i add mushrooms!. depends on the moodWww@FoodAQ@Com
I like pizza margherita (traditional) or rustica, sausage, mushrooms, ham, wurstel, olives, cheese etc!.Www@FoodAQ@Com
My favorite homemade pizza:
Whole wheat crust
spicy tomato sauce
Grilled broccolini
mushrooms
julienned sun dried tomatoes
goat cheese
a light sprinkle of grated reggianoWww@FoodAQ@Com
Whole wheat crust
spicy tomato sauce
Grilled broccolini
mushrooms
julienned sun dried tomatoes
goat cheese
a light sprinkle of grated reggianoWww@FoodAQ@Com
What about a white pizza!?
Lots of cheese, artichokes, onions, or maybe even grilled chicken!?Www@FoodAQ@Com
Lots of cheese, artichokes, onions, or maybe even grilled chicken!?Www@FoodAQ@Com
This may sound weird but if you have leftover steak or chicken use barbaque sause and the sause then any shredded cheese and some of the chicken or steakWww@FoodAQ@Com
How about a bottled Alfredo sauce and garlic-sauteed chicken!? Mushrooms and fresh spinach would round that off nicely!.Www@FoodAQ@Com
BBQ Chicken PizzaWww@FoodAQ@Com
tuna, onion, sewwtcorn, tomatoes and extra cheese *drools*Www@FoodAQ@Com
I like a Hawaiian pizza!.!.!.!.!.!.!.!.!.pineapple and baconWww@FoodAQ@Com
I like using bbq sauce for the base, rather than using a tomato one!. It tastes yummy!Www@FoodAQ@Com