PIZZA: Italian Calzone Pizza

Ricotta and prosciutto is classic in calzone, but you can experiment with bits of your favorite salami. Italian cuisine allows for self-expression, so use a recipe as a starting point and create your own.
Prepared pizza dough, risen

Ricotta & Prosciutto Stuffing

• 1 cup ricotta, whole milk or part skim
• 3 ounces mozzarella cheese in 1/4 inch dice (about 3/4 cup)
• 3 ounces prosciutto, in 1/4 inch dice(about 1/2 cup)
• 2 tablespoons grated romano cheese
• 2 tablespoons fresh basil, minced
• Freshly ground pepper to taste

METHOD
STUFFING
n a large bowl mix together ricotta, mozzarella, prosciutto, cheese and basil. Grate pepper to taste over all. Stir to combine. Set aside.
CALZONE
Punch down dough. Cut in half. Shape into two balls. Press each ball with palm of hand to make a disc shape. Lightly flour both work surface and dough. Roll dough with a rolling pin to 1/8 inch thickness and 12 inches diameter. Sprinkle flour on dough - lightly- as needed to prevent sticking.

Put filling on one half the disc, leaving a half inch border around the edges. Brush border with water, fold dough, and press wet edges together. Use fork or knife to puncture top of calzone to allow steam to escape in cooking. Bake on middle rack of preheated 450°F oven until calzone has a deep golden color, about 30 minutes. (Recipe with thanks: www.inmamaskitchen.com)

PORTABELLA MUSHROOM PIZZA

Portabella mushrooms, large size, washed and stemmed 2 Nos.
Extra virgin olive oil 2 teaspoons
Garlic, minced 1/2 tablespoon
Spaghetti sauce 1/2 Cup
Mozzarella cheese, shredded 1/2 cup
Basil 1 teaspoon

Directions:
At first you should preheat your oven to 350F. In the meantime, sauté mushrooms (cap side down) in oil for about 5 minutes. Put mushrooms on baking sheet.

Then take a small bowl and mix garlic and spaghetti sauce in it. Then spread 1/4 cup of spaghetti sauce garlic mix over the gills of each mushroom. Sprinkle 1/4 cup of the shredded Vegan Mozzarella Cheese Alternative over the sauce of each mushroom. Finally top each mushroom off with 1/2 teaspoon or so of Basil.
Click Images Below to Get Details
 

Place a baking sheet in oven and cook it for 5 minutes. Remove from oven and place in broiler for about 2 minutes to brown the top of your “pizzas”. Serve hot. Serve two
Preparation time: 10-15 minutes, Cooking time: 15 minutes
Old El Paso (8-Inch) Flour Tortillas, 8-Count Packages (Pack of 12)  The Gluten-Free Pantry All-Purpose Flour, 16-Ounce Boxes (Pack of 6)  Gluten Free Pizza Crust Mix

PIZZA DOUGH WITHOUT YEAST

Pizza Dough without Yeast
Ingredients:
 Unbleached flour 4 cups
 Soy milk   2 cups
 Olive oil   1 cup
 Salt   as per taste
 Baking powder  5 tsp
 Sesame seeds
 Rosemary and Thyme

Method:
Mix the baking powder, salt, sesame seeds, rosemary, thyme with the flour.  Slowly add the soy milk and oil until you feel the consistency is right.  Knead for about 10 minutes. Let rest for 5 minutes and then use a roller to flatten it up..  Place in oven at 350F for 20 minutes, or until bottom part is light brown...Dont forget to oil the pizza pan, before placing dough.

Once cooked you can place some cooked or raw vegetables on it, sprinkle some tofu marinated in tomato sauce and then stick it back into the oven for 10 more minutes...
Serving for 6 persons

Preparation time: 30-35 minutes.

The recipe is like more of a batter than dough.  If you wish, reduce the oil to 1/3 of a cup and the soymilk to about the same, adding a little more if needed to get a dough that could be kneaded. The seasoning would be wonderful.  CLICK ON IMAGES BELOW TO GET DETAILS

 
Celeste Frozen Pizza for One, Original Cheese, 5.58-Ounce Packages (Pack of 12)  Olive Street Table Goat Cheese & Onion Frozen Gourmet French Pastry Pizza (Pack of 6)  Olive Street Table Tomato Pesto Frozen Gourmet French Pastry Pizza (Pack of 6)

MAKING PIZZA DOUGH

To make pizza dough ,Use your favorite crust recipe. Divide the dough into two or more pieces and shape into balls for individual-sized pizzas. Tip: if you have a heavy-duty mixer or bread machine, double the recipe. Divide and shape the dough, and freeze each portion in a plastic freezer bag greased with about a tablespoon of olive oil.
Organic Whole Wheat Oregano Garlic Pizza Crust Mix Chef Boyardee Pizza Sauce w/Cheese 15oz 12ct

BBQ Pizza

Ingredients

3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbeque sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion

Directions
1. Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
2. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Simple Garlic Pizza

Crust:

2 cups warm water (110°-115°);
2 tablespoons active dry yeast;
2 teaspoons salt;
2 cups semolina flour;
1 cup whole-wheat flour;
1-1/3 cups unbleached flour.

Sauce:

3/4 cup sliced mozzarella;
1/4 cup nonfat cottage cheese;
1/4 teaspoon shredded fresh garlic;
fresh basil;
1/8 teaspoon dried oregano;
Freshly ground black pepper, to taste.

Assembly:

3/4 cup chopped red onions;
1 green pepper, chopped;
1/2 cup sliced roasted red peppers;
3 tomatoes, chopped;
8 ounces mozzarella cheese, shredded.

RECIPE METHOD

To make the crust: Coat a large bowl with a small amount of olive oil. In a small bowl, combine the water, honey or sugar and yeast. Let stand for 5 to 10 minutes.

Meanwhile, in a food processor fitted with a plastic or steel blade, combine the salt, semolina flour and whole-wheat flour. Add the yeast mixture and 1 cup of the unbleached flour. Process until a ball forms in the bowl. Gradually add the remaining flour until the dough feels smooth to the touch and not too sticky. Transfer the dough to the oiled bowl and turn it so it is entirely coated with oil. Cover loosely with plastic wrap and set in a warm place (an oven with the light on works well) for 30 to 45 minutes.

To make the sauce: In a blender or food processor, combine the cream cheese, cottage cheese, garlic powder, basil and pepper. Set aside. To assemble the pizzas: Preheat the oven to 450°. Lightly coat 2 baking sheets with nonstick spray. Sprinkle with a little flour. Divide the dough into 8 pieces. Place the pieces on the prepared baking sheet and press into 6" circles. Spread the sauce over the dough.

Top with the onions, green peppers, red peppers, mushrooms, tomatoes and mozzarella. Bake on the bottom rack of the oven for 15 minutes, or until the mozzarella is melted and the crust is golden.

GRILLED PIZZA

Pizza is traditionally cooked in an oven. However, many variations of cooking methods are also in use. Pizza prepared in an open Pakistani/Indian Tandoor and grilled are innovative forms of pizzas and these methods have given pizza a unique and delicious taste.

It is worth noting that the cooking time for a pizza in a conventional electric oven and on grill or Tandoor may different. Normally grilledand tandoori pizzas take shorter time. Here we have given a very fine and delicious recipe of pizza that is grilled instead of baking.
CLICK IMAGE BELOW TO GET PRODUCTS DETAILS

Grilled Pizza
1. Salts per your taste
2. 1-1/2 cup Warm water divided (110F)
3. 1/2 cups Unbleached white flour
4. 1/4 cup Corn meal
5. 1/4 cup Whole wheat flour
6. 4 tbs. Olive oil divided
7. 2 tsp. Light brown sugar
8. 2 pks. dry yeast
9. Sauce, Cheese
10. Toppings of your choice

Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)

Preparation of Dough: Take 1 cup warm water in a bowl. Add sugar and yeast and stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top).
Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt. Make a depression in the middle and add 3 Ts of the olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients with your hands and gather together and place on floured board. Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass. Grease a large bowl with olive oil. Add dough, turning it to coat top.
Cover and let rise in warm place, draft-free location until doubled in size - about 45 minutes.

Caputo 00 Antimo Pizza Flour - 10/2.2 lb Sassafras Kids Alien Pizza Kit, 1.75 lbs Box  Ener-G Foods Rice Pizza Shells 10", 5 pk-18.34-Ounce Packages

While dough is rising prepare desired sauces and toppings. Divide dough into 6 equal pieces and, on floured surface, roll out to desired shape about 1/2 inch thick. Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes). Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important). Watch crust closely and rotate with spatula if necessary. Remove crust and turn cooked side up (it should be golden brown).

Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive oil over each pizza. Return for final cooking (2-4 minutes).