southern bbq pulled pork pizza... 30 minutes, plus dough rising

the goods:

pizza dough:

1 teaspoon active dry yeast

4 cups all-purpose flour

1 teaspoon salt

1/3 cup extra-virgin olive oil

pizza:

1/2 cup barbecue sauce

1 cup pulled pork

3 pieces of bacon, cooked and crumbled

1/2 red onion, thinly sliced

2 roma tomatoes, thinly sliced

2 cups shredded cheese (cheddar, mozzarella, and monetery jack)

2 scallions, sliced

2 tablespoons chopped fresh cilantro

Make the dough: pour 1 and 1/2 cups warm water into a bowl. Sprinkle the yeast over the water. Combine the flour and salt in the bowl of a stand mixer. With the mixer on low speed, drizzle in the olive oil until just incorporated. Gently stir the yeast/water mixture, then drizzle it into the mixing bowl. Mix until the dough forms a ball. Lightly oil a clean bowl and transfer ball of pizza dough into it. Turn it to coat in oil, then cover with a clean moist kitchen towel and set in a warm place for 1-2 hours.
Place a pizza stone in the oven and preheat to 500 degrees. Lightly oil a baking sheet. Divide the dough in half and one piece at a time stretch the dough to the desired shape and size. The thinner the better. Spoon barbecue sauce on dough and spread to the edges, leaving a little border of crust. Top with pork, bacon, red onion, roma tomato, and cheese. Sprinkle with scallion and transfer pan tot he pizza stone in the oven. Bake for 10-15 minutes or until crust is golden brown. Sprinkle with cilantro, slice, and serve!

california flatbread with chipotle ranch sauce... 30 minutes

the goods:

1 large flatbread

2 tablespoons olive oil, plus more for chicken

1/2 cup shredded mozzarella cheese

1 boneless skinless chicken breast, pounded to an even thickness

3 slices cooked bacon, chopped

1/2 avocado, diced

1/2 red bell pepper, diced

1 tablespoon packed cilantro leaves, roughly chopped

1/2 teaspoon crushed red pepper flakes

1/4 cup ranch dressing (I used homemade)

1 teaspoon chopped chipotles in adobo (my supermarket sells a handy squeeze bottle of it) 

Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Saute in a pan lightly coated with olive oil over medium-high heat for 3-4 minutes on each side or until cooked through. Let chicken rest for ten minutes before dicing.

Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased, foil-lined baking sheet. Bake for 10-15 minutes until cheese is completely melted.

While flatbread is baking, whisk together ranch dressing and chipotles. When flatbread is finished baking, remove from oven and top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

hawaiian BBQ chicken pizza... 1 hours and 35 minutes

the goods:

dough:

1 teaspoon active dry yeast

4 cups all-purpose flour

1 teaspoon salt

1/3 cup extra-virgin olive oil

1 boneless, skinless chicken breast

2 tablespoons olive oil, divided

3/4 cup barbecue sauce, divided

4 slices bacon, cooked and chopped

2 cups shredded mozzarella

1 cup fresh pineapple, chopped into small pieces

1/4 cup cilantro, chopped or torn

1 clove garlic, minced

 To make dough: pour 1 and 1/2 cups warm water into a bowl and sprinkle the yeast over it. Combine the flour and salt in the bowl of a stand mixer. With the mixer on low, drizzle in the olive oil until just incorporated. Gently stir the yeast/water mixture and slowly drizzle it into the flour mixture. Mix until the dough forms a ball. Drizzle a little olive into a clean bowl. Toss the ball of dough into the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours.

Preheat oven to 475 degrees. Heat grill to medium-high heat. Brush both sides of chicken with olive oil and season with salt and pepper. Grill until cooked through, rotating once halfway through, and brushing with 3 tablespoons of the barbecue sauce during the last 1-2 minutes of grilling. Remove from grill and set aside to cool for 5 minutes.
 Stretch or roll the dough to desired shape, size, and thickness on a floured sheet pan. In a small bowl, stir together 1 tablespoon olive oil and minced garlic. Brush entire surface of dough with oil and let rest 10 minutes. Cut chicken into cubes. Brush dough with 1/2 cup barbecue sauce. Top with 1/3 of the mozzarella cheese, then top with chicken, pineapple, and bacon. Sprinkle with remaining mozzarella. Bake in oven on a pizza stone until crust is golden, about 11-13 minutes. Slice and serve topped with cilantro.

crescent pizza rolls...20 minutes

the goods:

2 cans refrigerated crescent roll dough

1 cup marinara sauce

2 cups shredded mozzarella cheese

shredded Parmesan cheese, for sprinkling

pepperoni slices (or other fillings)

Preheat oven to 375 degrees. Separate crescent rolls into triangles. Spread a thin layer of pizza sauce evenly over each triangle; top with mozzarella and other toppings. Roll up each crescent triangle, starting at the wide end; place on a baking sheet lined with parchment paper. Sprinkle with Parmesan. Bake for 13-15 minutes or until golden brown.

garlic ranch chicken pizza... 25 minutes

the goods:

dough for 1 pizza (homemade or frozen)
2 cups mozzarella cheese, shredded
1/2 cup bacon, cooked and crumbled
1 cup chicken, cooked and shredded
2 tomatoes, thinly sliced
1 cup fresh spinach

garlic ranch sauce:
2 tablespoons sour cream
3 tablespoons mayonnaise
2 and 1/2 tablespoons milk
1/2 teaspoon garlic salt
1/8 teaspoon chopped, dried chives
1/8 teaspoon dried parsley
dash of onion powder
salt and pepper, to taste

Mix all ingredients for the garlic ranch sauce together in a small bowl. Roll out pizza dough and spread sauce over the top of the dough. Sprinkle 1 cup mozzarella cheese over the top followed by the chicken, bacon, spinach and tomatoes. Sprinkle remaining cheese on top. Bake at 450 degrees for 9-12 minutes, or until crust is golden brown and cheese is bubbly.

pork and mango pizza... 1 hour and 45 minutes (including dough rising)

You'll have to forgive the terrible picture, we had this on a rainy overcast night with no good lighting to be found!

the goods:

pizza dough:
1 scant teaspoon active dry yeast
3/4 cup warm water
2 cups all-purpose flour
3/4 teaspoon kosher salt
3 tablespoons olive oil

toppings:
1 cup marinara sauce
12 ounces fresh mozzarella, shredded
1 yellow onion, thinly sliced and sauteed until golden
1 cup leftover carnitas meat
1 mango, peeled, pitted, and cut into small chunks
1 jalapeno, ribs and seeds removed and diced small

Make pizza dough: Combine the yeast and warm water in a small bowl or glass measuring cup and allow to sit for 10 minutes. Add the flour to the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in the salt. Turn the mixer on low, then slowly pour in the olive oil. Finally, pour in the yeast/water mixture. Stop mixing when everything comes together. Transfer to a lightly oiled bowl and cover with plastic wrap. Allow the dough to rise 1 hour.

Increase the oven to 500 degrees. Roll out the pizza dough into a rectangle. Drizzle a rimmed baking sheet with olive oil and transfer dough to sheet. Spread marinara sauce over dough and top with mozzarella, caramelized onion, and shredded meat. Bake the pizza for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly. Remove from oven and immediately top with jalapenos and mango.

carnitas pizza... 5 hours

the goods:

pizza dough:
1 scant teaspoon active dry yeast
3/4 cup warm water
2 cups all-purpose flour
3/4 teaspoon kosher salt
3 tablespoons olive oil

toppings:

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
one chuck roast (3 or 4 pounds)
2 teaspoons canola oil
two cans (12 ounces each) pineapple, papaya, or mango juice (or nectar)
1 cup tomatillo salsa
12 ounces fresh mozzarella, thinly sliced
1 yellow onion, thinly sliced and sauteed until golden
1 red bell pepper, thinly sliced and sauteed until golden
3 scallions, sliced

Preheat the oven to 300 degrees. In a small bowl combine the chili powder, cumin, oregano, and salt. Rub the spice mixture on both sides of the roast. Heat the canola oil in a large pot over high heat, then sear both sides of the roast until nice and brown, about 2 minutes per side. Pour the juice into the pot with the meat. Cover and roast for about 4 hours, or until the meat is falling apart. Use 2 forks to shred the meat.

Make pizza dough: Combine the yeast and warm water in a small bowl or glass measuring cup and allow to sit for 10 minutes. Add the flour to the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in the salt. Turn the mixer on low, then slowly pour in the olive oil. Finally, pour in the yeast/water mixture. Stop mixing when everything comes together. Transfer to a lightly oiled bowl and cover with plastic wrap. Allow the dough to rise 1 hour.

Increase the oven to 500 degrees. Roll out the pizza dough into a rectangle. Drizzle a rimmed baking sheet with olive oil and transfer dough to sheet. Pour on the tomatillo salsa, then spread it thinly all over the surface of the dough. Lay the mozzarella slices all over the top, then add the onion and bell pepper. Bake the pizza for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly. Lay the warm shredded meat over the top. Sprinkle with sliced scallions. Slice and serve!

steakhouse pizza... 1 hour and 45 minutes (including dough rising)

the goods:

pizza dough:

1 scant teaspoon active dry yeast

3/4 cup warm water

2 cups all purpose flour

3/4 teaspoon kosher salt

3 tablespoons olive oil

toppings:

1 skirt steak or flank steak

1 red onion, halved and thinly sliced

1 tablespoon olive oil

4 tablespoons balsamic vinegar

2 cups marinara sauce

12 ounces fresh mozzarella cheese, thinly sliced

steak sauce to taste

shaved Parmesan cheese

Make pizza dough: Combine the yeast and warm water in a small bowl or glass measuring cup and allow to sit for 10 minutes. Add the flour to the bowl of an electric mixer fitted with the paddle attachment. Sprinkle in the salt. Turn the mixer on low, then slowly pour in the olive oil. Finally, pour in the yeast/water mixture. Stop mixing when everything comes together. Transfer to a lightly oiled bowl and cover with plastic wrap. Allow the dough to rise 1 hour.

Meanwhile, season the steak with salt and pepper. Grill both sides over medium heat until medium rare, about 2 minutes per side. Remove from heat ans set aside. In a medium skillet over medium heat, saute red onion sliced in 1 tablespoon olive oil and 2 tablespoons balsamic vinegar until soft, about 10 minutes. Mix the marinara sauce with remaining 2 tablespoon balsamic vinegar.

Preheat oven to 500 degrees and arrange rack in the very bottom position. Roll out the pizza dough into a large oval and place it on a rimmed baking sheet. Spread the sauce all over the dough. Arrange the onion slices on top. Lay mozzarella slices over the onions, then place the pan in the oven on the lower rack. Bake for 12 to 15 minutes, or until the crust is golden and the cheese is bubbly and hot. While the pizza is baking, slice the grilled steak very thin against the grain. Pull the pizza from the oven and immediately lay the steak slices over the top. Transfer pizza to a cutting board, drizzle with steak sauce and sprinkle with Parmesan shavings.

pizza

 

the goods:

 

1 teaspoon active dry yeast

4 cups all-purpose flour

1 teaspoon salt

1/3 cup extra-virgin olive oil, plus more for drizzling

garlic salt

 

toppings:

marinara sauce

mozzarella cheese

pepperoni

spinach

sliced green bell pepper

or any other favorites

 

Pour 1 and 1/2 cups warm water into a bowl. Sprinkle the yeast over the water. Combine the flour and salt in the bowl of an electric mixer. With the mixer on low speed, drizzle with the olive oil until just incorporated. Gently stir the yeast/water mixture and slowly drizzle into the flour mixture; mix until the dough forms a ball. Drizzle a little olive oil into a clean bowl. Toss the ball of dough into the bowl and turn over to coat in oil. Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours. 

To prepare the pizza, preheat the oven to 500 degrees. Divide the dough in half. Lightly drizzle olive oil on a rimmed baking sheet. Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better! Lay the desired toppings over the dough (or better yet, let your kids do it) and sprinkle edges of crust with garlic salt.  

Bake for 8 to 10 minutes, until the edges of the crust are golden brown.