pizza

Rainbow Pizza

pizza dough

ricotta cheese

mozzarella cheese

basil

salt

red pepper flakes (optional)

Olive oil

red onion, chopped

cherry tomatoes, halved

orange bell pepper, seeded and chopped

yellow corn kernels

broccoli florets,

Arrange a rack in the middle of the oven and heat to 450°F. Let the pizza dough sit out a room temperature while the oven heats.

Mix together the ricotta, mozzarella, dried basil, salt, and red pepper flakes in a small bowl; set aside.

Lightly grease a rolling pin with olive oil. Roll out the pizza dough to fit a standard 13x18-inch rimmed baking sheet. Transfer the dough to the baking sheet, then use your fingers to gently press the dough into the corners of the pan.

Spread the cheese mixture over the dough, leaving about a 1-inch border around the edges. Arrange the vegetables in a rainbow pattern on top of the cheese. Drizzle with olive oil, or coat the veggies with a thin layer of cooking spray.

Bake until the edges are golden-brown, 16 to 20 minutes. Let the pizza cool for 1 to 2 minutes before cutting into slices and serving.

<em>My <a href="http://sallysbakingaddiction.com/homemade-pizza-crust-recipe/" rel="noopener">pizza dough recipe</a> makes enough for two 12-inch pizzas. Toppings listed are enough for one 12-inch pizza. Freeze the rest of the pizza dough for another time.</em>

Hawaiian Pizza

recipe homemade pizza crust

(127 grams) pizza sauce (homemade or store-bought)

(82 grams) pineapple chunks (canned or fresh)

bacon,

Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.

To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with pizza sauce, then add the cheese, ham, pineapple, and bacon.

Bake pizza for 12-15 minutes. Remove from the oven and top with fresh basil, if desired. Slice hot pizza and serve immediately.

Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months. See pizza crust recipe for instructions on freezing the pizza dough.

I have tried at least 5 of Sally's recipes and they are all outstanding.  This is the best pizza crust I have ever made.  We threw on a couple of extra toppings and the pizza was outstanding.

i LOVE pinapaple pizza its been my favrite since i was 6

https://content.jwplatform.com/videos/JjVvTZpr.mp4

Pizza Dough

Breakfast Pizza with Sausage, Eggs, Spinach, and Cream recipe | Epicurious.com

(85 g) fresh mozzarella, pinched into small chunks

(220 g) shredded low-moisture mozzarella

baby spinach

garlic, chopped or very thinly sliced

(70 g) fresh sausage

(120 ml) heavy cream

eggs

black pepper

chives

red pepper flakes

olive oil

hard cheese

French Bread Pizza is the perfect budget-friendly fast and easy weeknight dinner. Customize the toppings to fit your taste buds or what you have on hand!&nbsp;

Easy French Bread Pizza

French loaf (0.99)

pizza sauce (0.42)

shredded mozzarella (about 1 cup shredded) (1.04)

(variable)

Preheat the oven to 400ºF. Cut the French loaf in half lengthwise, then cut each half open into two pieces. Place the pieces of French Bread, cut side up, on a large baking sheet.

Top each piece of bread with about 2 Tbsp pizza sauce and 1 oz. (or 1/4 cup shredded) mozzarella. Add any additional toppings you desire.

Bake the pizzas in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly, and the bread is slightly brown and crispy on the edges. Serve hot.

No yeast or xanthan gum is to be found in this amazingly easy Gluten-Free Pizza Crust recipe made with tapioca flour. This easy and delicious pizza crust has a delightfully chewy texture that is reminiscent of gluten-filled pizza crusts. It can be made thick or thin; and makes great cheesy breadsticks, also! It is a versatile family favorite of ours that we make EVERY Saturday night (for years now!) for our homemade pizza night. I am so happy to finally share it with you, and I hope you love it, too!

The Best Gluten-Free Pizza Crust Recipe

tapioca flour

mozzarella cheese (shredded)

sea salt

baking powder

Italian seasoning

garlic (grated

butter

milk of choice (I use unsweetened almond)

Preheat.

Preheat oven to 350°F. Drizzle a little olive oil into three 8-9&quot; round and/or square cake pans or cast iron skillets. If your pan(s) of choice are not very non-stick, I recommend lining them with parchment paper. I love using my copper bake pans for this recipe.

Combine dry ingredients.

In a large bowl combine flour, cheese, salt, baking powder, Italian seasoning, and garlic. Stir.

Add butter.

Add eggs. Whisk well.

Pour in eggs and milk and then stir swiftly, scraping down the sides as needed until all of the flour is combined with the milk and eggs. The batter will be quite wet.

Pour batter into pans.

Divide the batter between the cake pans. I like to use an ice cream scoop to pour a scoop into each pan evenly until all batter is dispersed.

Bake.

Bake in the pre-heated oven for 15 minutes.

Top.

Increase oven heat.

Bake for 6 minutes longer, and then turn the broiler on and broil until the toppings are melted and turning golden (2-3 minutes).

Enjoy!

https://content.jwplatform.com/videos/HqXFs80E.mp4

You&#039;ll love this quick and easy pizza dough you can use to make homemade pizzas whenever you&#039;d like.

Pizza Dough Recipe

water (warm, 180 milliliters)

all-purpose flour (240 grams, or bread flour)

yeast (7 grams)

sugar

In a warm mixing bowl, add warm water (about 100F), yeast and half the sugar. Mix then wait about 7 minutes or until you see bubbles forming in the mixture.

Mix the flour, remaining sugar, and salt in a bowl. If you&#039;re adding some dried herbs like  thyme or rosemary they can get mixed in now.

Attach a dough hook to a stand mixer then add the flour and mix on low for about 1 minute. Increase to medium speed until the dough comes together in a ball.

Lightly flour your work surface and knead the dough until it&#039;s smooth and springs back when poked.

Use olive oil to coat the dough ball. Place it in a greased bowl. Cover with plastic wrap and place in a warm draft-free place to rise for about an hour or until the dough has doubled in size.

Preheat the oven to 450F degrees. When the dough has doubled, press it down and shape into a disk. You can knead It a few times If the texture needs some smoothing out or be fancy and twirl it in the air like a professional.

After your dough has been shaped you can brush with olive oil then add sauce, cheese and your choice of toppings.

Bake at 450F for about 12-15 minutes or until golden.

Making pizza dough at home is really easy and there’s none of the exact proofing time and perfect kneading technique required by some finicky bread recipes. Pizza night here we come! By the by, you can TOTALLY double the recipe for two pizzas while still using one packet of yeast. Never say no to pizza two days in a row!

Recipe: https://preppykitchen.com/spring-pizzas/

SUBSCRIBE ►https://www.youtube.com/channel/UCTvYEid8tmg0jqGPDkehc_Q?sub_confirmation=1
--------------------------------------------------------------------------
ADD ME ON:
Facebook: http://www.facebook.com/PreppyKitchen
Instagram: http://instagram.com/PreppyKitchen
Pinterest: https://www.pinterest.com/PreppyKitchen
Website: http://www.PreppyKitchen.com

This is not everyday pizza. It's not every-week pizza. It might not even be every-month, if you want to live to a reasonable age. But damn, is it good pizza. So good that it's worth a trip to Detroit just to taste it. So good that it's worth devoting months of time, weeks of research, and dozens and dozens of experiments to developing a recipe to duplicate it at home. So that's exactly what I did. Here's what I found.

Detroit-Style Pan Pizza Recipe

For the Dough:

bread flour (10.5 ounces; about 2 generous cups)

instant yeast (0.15 ounce;

water (7.75 ounces;

Extra-virgin olive oil,

For the Sauce:

(30 milliliters) extra-virgin olive oil

garlic, minced

(about 5 grams) dried oregano

(28-ounce; 800 grams) can high-quality crushed tomatoes

(about 6 grams) granulated garlic powder

(about 6 grams) granulated onion powder

(about 15 grams) sugar

Kosher salt,

To Finish:

(340 grams) high-quality natural-casing pepperoni,

To Make the Dough in a Stand Mixer: Combine flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add water. Mix on low speed until dough comes together into a rough ball, then shut off mixer and let rest for 10 minutes. Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.) Remove dough hook, form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

To Make the Dough in a Food Processor: Combine flour, yeast, and salt in the bowl of a food processor and pulse to combine. Add water, then turn on processor and process until dough forms a ball that rides around the bowl of the processor, about 30 seconds. Continue processing for 30 seconds longer. Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

To Make the Dough by Hand: Combine flour, yeast, and salt in a large bowl. Whisk to combine, then add water and stir with a wooden spoon until a rough ball of dough has formed. Set aside for 10 minutes. Turn dough out onto a countertop and knead until a smooth, silky ball has formed, about 10 minutes. Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap, and set aside in a warm place until dough has roughly doubled in volume, about 2 hours.

Pour a couple tablespoons olive oil in the bottom of a Detroit-style anodized aluminum pan or two 8- by 8-inch cake pans. (Split dough in half if using cake pans.) Transfer dough to pan(s) and turn to coat in oil. Press down on dough and spread it toward the edges. You won't be able to get it all the way to the edges; this is okay. Spread it as much as you can without tearing, then cover tightly in plastic and set aside for 30 minutes to allow dough to relax. Return to dough and stretch it out again. It should be able to reach the edges this time. If not, let it rest a little more and try again. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place. Once dough is stretched, cover again and set aside while you make the sauce.

For the Sauce: Adjust oven rack to lowest position and preheat oven to 550°F (290°C), or as close to it as your oven gets. Heat 2 tablespoons (30ml) olive oil in a medium saucepan over medium heat until shimmering. Add minced garlic, oregano, and pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, garlic powder, onion powder, and sugar. Bring to a simmer and cook until reduced to about 3 cups, about 30 minutes. Season to taste with salt.

To Form the Pizza: Press down on dough with your fingertips to remove any large air bubbles. Lay half of pepperoni (if using) evenly over face of dough. Top with cheese, spreading it evenly all the way to the very edges of the pan, then add remaining pepperoni. Spoon sauce over surface in 3 even rows. (You will need only about half the sauce—save the rest for another pizza.)

Transfer to oven and bake until edges are black and bubbly and exposed cheese on top is starting to lightly brown, 12 to 15 minutes. Transfer to a trivet or folded kitchen towel on countertop.

Run a thin metal spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out and slide it onto a cutting board. Cut pizza and serve.

<em>Follow these basic instructions for a thick, crisp, and chewy pizza crust at home. The recipe yields enough pizza dough for two 12-inch pizzas and you can freeze half of the dough for later.</em>

Homemade Pizza Crust

Red Star Platinum instant yeast (1 standard packet)*

cornmeal

Prepare the dough

Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don&#8217;t have a stand mixer, simply use a large mixing bowl and mix the dough by hand with a wooden spoon in the next step.*

Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger &#8211; if it slowly bounces back, your dough is ready to rise. If not, keep kneading.

Lightly grease a large bowl with oil or nonstick spray&#8211; just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it&#8217;s doubled in size, remove from the oven.)

Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor. Highly recommended.

Shape the dough

When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time&#8211; see freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle. Lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker&#8217;s peels dusted with cornmeal.

Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings. I suggest pepperoni &amp; green peppers or jalapeño slices, extra cheese pizza, Hawaiian pizza, classic margherita pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza.

Top &amp; bake the pizza

To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with your favorite toppings and bake for 12-15 minutes.

Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

I have a bunch of pizza flour to use up so here I am.  This recipe is incredibly easy and quick to make other than waiting for the dough to rise, can't rush that. I did everything by hand in one large bowl and it turned out amazing.  Rather than doing two pizzas I divided the dough and first made breadsticks brushed with garlic butter and dusted with parmesan.  Baked those off while I assembled the toppings on the pizza. Those were incredible, the pizza was better!  Thanks I will be making this again and already have some other ideas from the comments to help me use up this flour.

This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. 

Out of all the styles of pizza, we’ve chosen Crispy Cheesy Pan Pizza as our 2020 Recipe of the Year. With its crispy golden edges, gooey layer of cheese (right to the edge!), and thick yet delicate crust, it has a texture and taste that make you want more. Plus, the crust has just five simple ingredients: it’s easy to pull off in a home kitchen.
 
Our recipe incorporates four baking “tricks.” An untraditional, nearly no-knead method of folding the dough creates airy pockets in the crust. An overnight refrigerated rest allows the dough time to develop maximum flavor. Baking in a cast iron pan makes an audibly crispy crust for your flavorful assortment of toppings. And finally, the unique layering of cheese beneath the sauce acts as a barrier to minimize sogginess.

Crispy Cheesy Pan Pizza

(240 grams) King Arthur Unbleached All-Purpose Flour

instant yeast or active dry yeast

(170 grams) lukewarm water

(170 grams) mozzarella grated (about 1 1/4 cups loosely packed)*

hard cheese and fresh herbs

This delicious and easy recipe for Butternut Squash Pizza Crust is gluten free and is also Weight Watchers diet friendly.

Butternut Squash Pizza Crust

Butternut Squash (- roasted, cubed, smashed. Can use canned.)

All Purpose Flour (-See post for alternatives)

tsp Baking Powder

Salt

Mozzarella Cheese (-grated or shredded)

Egg (-beaten)

Roast your cubed squash if not roasted already. Then use a masher to mash the squash. Skip this step if you are using canned squash instead. Preheat your oven to 350 and prep an over sized piece of Parchment Paper with a bit of nonstick spray. You can place the parchment on a pizza pan if you are wanting to bake your crust on a pan.

In a medium mixing bowl use a fork or whisk to mix together the flour, baking powder and salt. Next, in a large mixing bowl, mix together the squash with the cheese. Then add the contents from the first bowl (flour etc) to the bowl as well as the beaten eggs.

Work the pizza dough into the prepared sheets of parchment paper. You should be able to make more than one average-sized crust. You can freeze or refrigerate the excess for later use. Bake the crust for about twenty minutes or until it begins to brown. Flip the crust over and continue to bake until the now top side begins to brown as well (about another twenty minutes).

Tomato Sauce for Pizza

Tin chopped tomatoes

Fresh cherry tomatoes (halved)

tbsp Olive oil

Pepper

Cloves of garlic

Onion shallots

Preheat oven to 180C

Drizzle the fresh tomatoes and red pepper on a baking tray and roast in the oven for around 20 minutes or until caramelised

Sweat the onion (or shallots) in a pan

Add the garlic to the pan with the onion until all soft

Place everything together (including the tinned tomatoes) and blend until as chunty or as smooth as you like

Season to taste with salt and pepper. You can also add a touch of balsamic vinegar, based on your preference.  If you like a bit of heat, you can add some chilli flakes.

This spinach pizza ring (also known as Pizza Corona) with mushrooms and vegan cheese is a great party food which will impress your guests. The recipe is vegan, gluten-free and easy to make.

Vegan Spinach Pizza Crescent Ring

Pizza dough ((see recipe instructions))

onion powder

oregano

garlic powder

Salt and pepper (to taste)

spinach (fresh)

onion (chopped)

garlic

mushrooms (sliced)

tbsp oil

soy sauce ((or coconut aminos))

Make the pizza dough as described in this recipe or use your own favorite dough.

Chop onion, garlic, mushrooms and heat oil in a skillet. Fry the veggies together with soy sauce over low-medium heat for about 5-6 minutes. Add spinach, all spices, and turn off the heat after 45-60 seconds.

Meanwhile, make one batch of my vegan cheese sauce and add it to the skillet (skip this step if you use store-bought cheese).

Preheat oven to 425 degrees F (220 degrees C).

Roll out the dough into a circle (10-11" in diameter) and cut into it with a knife (see instruction photos above in the blog post).

Spread the filling onto the dough.

Now from the middle of the dough, take the triangle slits of dough and pull them over your toppings and push down onto the edge (see instruction photos above in the blog post).

Brush your pizza ring with some oil or vegan egg-wash.

Bake in the oven until golden brown, approximately 20 minutes (depends on how thin you rolled out your dough and which kind of dough you used). Enjoy!

Making homemade pizza dough can sound like a lot of work, but it’s so worth the bragging rights. The dough itself requires few ingredients and just a little bit of rising and rest time. While you wait for the dough to be ready, you can get to work prepping your tomato sauce, chopping fresh vegetables, or grating the cheese you’ll put on top. Bake for 15 minutes, garnish with basil (or, let’s be real, more cheese), and enjoy showing off your way-better-than-takeout creation.

Top 40 pizza recipes from across the web

The most viewed pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rainbow Pizza

Hawaiian Pizza

Breakfast Pizza with Sausage, Eggs,...

Easy French Bread Pizza

The Best Gluten-Free Pizza Crust Re...

Pizza Dough Recipe

Detroit-Style Pan Pizza Recipe

Homemade Pizza Crust

Crispy Cheesy Pan Pizza

Butternut Squash Pizza Crust

Tomato Sauce for Pizza

Vegan Spinach Pizza Crescent Ring

How To Make The Best Homemade Pizza...

Homemade Flatbread Pizza Recipe

Pizza Crust

Sourdough Pizza Crust

Pizza Tornados

Now or Later Pizza Crust

Homemade Pizza Crust

Extra-Crispy Bar-Style Tortilla Piz...

Weight Watchers Pizza

Detroit-Style Pepperoni Pizza

Homemade Pizza

Roasted Butternut Squash Apple Burr...

Neapolitan Pizza Recipe

King Arthur's Detroit-Style Pizza

No Knead Pizza Bianca Recipe

No Yeast Pizza Dough Recipe

Roasted Cauliflower and Ricotta Gra...

Jim Lahey's No Knead Pizza Dough Re...

New York-Style Pizza Sauce Recipe

Starter-Along Sourdough Pizza Recip...

Making pizza at home with store bou...

Sicilian Pizza With Pepperoni and S...

How to Make Homemade Pita Bread

Gluten-Free Pizza Crust

Sourdough Pizza Dough

Classic Pizza Dough

Basic New York-Style Pizza Dough Re...

New York-Style Pizza Recipe

The most viewed pizza recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine