PIZZA, SAUCES, TOPPINGS

In a electric mixing bowl, whisk the yeast, water and oil together, to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough into four ounce portions. Roll the dough into balls, cover and let the dough rest for 15-20 minutes. The dough is ready to be shaped into four individual pizzas. Press the dough out for two pizzas.
Yield: 4 pizza doughs

3. A Different Pizza Dough

This was in Good Housekeeping Magazine a few years ago, and worth trying.
1 envelope Active Dry Yeast
1 cup Warm Water (105-110 degrees)
pinch Sugar
2-1/4 teaspoons Kosher Salt
1/4 cup fine-ground White Cornmeal
3 tablespoons Whole Wheat Flour
1 tablespoon Olive Oil
2-1/2 to 3-1/2 cups Unbleached All-purpose Flour

In a large bowl, dissolve yeast in water with sugar. After 5 minutes, stir in salt, cornmeal, whole wheat flour and oil. Gradually add all-purpose flour, stirring with a wooden spoon until a stiff dough has formed. Place dough on a floured surface; knead several minutes, adding only enough additional flour to keep dough from sticking. When dough is smooth, transfer to a greased bowl; turn dough to grease all over. Cover with plastic wrap; let rise in a warm place until doubled, about 1-1/2 to 2 hours. Punch down dough; knead severl times on a lightly floured surface. Return dough to bowl; cover and let rise 40 minutes. Punch down dough. If sticky, knead in a bit more flour. Makes enough for four 12" pizzas.

4. Homemade Pizza Sauce

This is a good all-purpose pizza sauce. Note that 1 cup sauce will cover one 14" pizza crust.
1 can Tomato Sauce (29 oz.)
1 can Tomato Paste (12 oz.)
1 tablespoon Italian Seasoning
1 tablespoon dried Oregano
1 teaspoon Fennel Seed -- crushed
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1/2 teaspoon Salt

In a saucepan over medium heat, combine tomato sauce and tomato paste. Add remaining ingredients; mix well. Bring to boil, stirring constantly. Lower heat; cover and simmer 1 hour, stirring occasionally. Cool to room temperature before using. To store, pour into 1-cup freezer containers, leaving 1/2" headspace. Freeze up to 12 months.
Yields about 4 cups.

5. PIZZA TOPPINGS

Take your pick of these toppings, or make up one of your own and send it to me to add to this on-going collection! For one medium-sized pizza, use your sauce and cheese(s) of choice and add:
OINK!
2 ounces Sliced Pepperoni
1/4 cup Italian Sausage
1/4 cup Bulk Pork Sausage
MEATLOVERS:
3 ounces Sliced Pepperoni
3 tablespoons Italian Sausage
3 tablespoons Bulk Pork Sausage
3 tablespoons Lean Ground Beef
3 tablespoons Diced and cooked Bacon
SUPREME:
2 ounces Sliced Pepperoni
2 tablespoons Diced and cooked Bacon
2 tablespoons Italian Sausage
2 tablespoons Bulk Pork Sausage
2 tablespoons Cooked Lean Ground Beef
2 tablespoons Diced cooked Ham
2 tablespoons Chopped Ripe Olives
2 tablespoons Thinly sliced Onions
2 tablespoons Chopped Hot Banana Peppers

6. HOMEMADE PIZZA WITH CHEESE

This is a concoction which, if needed, can be prepared at a moments notice for your resident "pizza freak"!
Serves: 4. Prep.Time: 30 minutes
1 can Tomato Sauce (15-oz.)
2 teaspoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon Dried Oregano
1/4 teaspoon Dried Basil
1/4 teaspoon Black Pepper
1/4 teaspoon Garlic Powder
1/8 teaspoon Onion Powder
1 recipe Pizza Dough or commercial refrigerated pizza dough
1 tablespoon Cornmeal
2 slices Provolone cheese -- cut in strips
1 cup shredded Mozzarella cheese
1/2 cup shredded Cheddar cheese
Chopped fresh basil (optional)

Preheat oven to 425 degrees. In a bowl, combine tomato sauce, Parmesan, salt, oregano, basil, pepper, garlic powder and onion powder; whisk slowly to combine thoroughly. Roll out pizza dough to fit 16-inch pizza pan. Sprinkle pan with cornmeal; place rolled-out dough on top of cornmeal. Spread sauce evenly over dough to within 1/2-inch of edges. Place strips of provolone around arpound pizza. Combine mozzarella and cheddar cheeses and sprinkle evenly around pizza. Sprinkle with chopped fresh basil if using. Bake 13-15 minutes or until cheese is melting and bubbly. NOTES : For Pepperoni Pizza: Place 2 ounces or more sliced Pepperoni evenly around the pizza on top of cheeses.

7. PAN PIZZA

This was published in the Washington Post 10/7/98---a great recipe by a pizza-champ, Charles Scicolone.
Serves: 8 Prep.Time: 45 minutes
SAUCE: Fresh-made or commercial pizza dough
2 pounds plum tomatoes, peeled and seeded -- chopped or 1 29-oz.can Italian tomatoes -- drained and chopped
1 clove garlic -- minced
4 tablespoons olive oil
Salt to taste
4-5 fresh basil leaves
TOPPING:
10 ounces thinly sliced mozzarella cheese
1/4 cup grated Romano or Parmesan cheese
2 tablespoons olive oil

SAUCE:In a large saucepan, combine tomatoes, garlic, oil and salt; bring to simmer and cook until thickened, stirring occasionally, 15-20 minutes. Tear or coarsely chop basil leaves; add to sauce. Let cool before using.
PIZZA:Preheat oven to 450 degrees. Oil a 15x10x1 shallow baking pan; pat and spread dough to fit. Make dimples in dough using fingertips at 1" intervals. Spread sauce over dough, leaving a 1/2-inch border. Bake 20 minutes. Remove pizza from oven; arrange mozzarella on top. Sprinkle with grated cheese; drizzle with oil. Bake 5 minutes or until cheese is melted and crust is browned. Cut into squares and serve hot.

8. PIZZA IN A SKILLET

This recipe is great for when you're in a rush.
Serves: 4 Prep.Time: 30 minutes
1 clove Garlic -- minced
1 Onion -- Thinly Sliced
1 Green Pepper -- cut in strips
1 ounce Prosciutto or Country Ham -- cut in strips
2 tablespoons Olive Oil, divided
1/4 teaspoon Black Pepper
1/4 teaspoon Dried Oregano
1 package Refrigerated Pizza Crust
3/4 cup Pizza Sauce (any kind)
1 cup Mozzarella cheese -- shredded
2 ounces Pepperoni sausage -- sliced
Red Pepper Flakes (optional)

Combine first 7 ingredients and 1 tablespoon of oil in medium skillet; saute slowly over medium-low heat 5-8 minutes stirring occasionally until barely soft. Place in bowl and set aside. Unroll pizza dough and press into bottom of very large deep skillet (paella pan with lid will do) to fit out to edges. Cover; cook on medium-low heat 5-6 minutes. Spread pizza sauce over crust; top with onion mix. Put mozzarella over onion mixture; top with pepperoni and red pepper flakes (if used) Cover and cook over medium heat 4-5 minutes or until crust is golden and cheese is melted.

9. DEEP DISH SAUSAGE AND CHEESE PIZZA

SAUCE:
1 pound Italian sausage, skinned and crumbled
1 red bell pepper -- chopped
2 large cloves garlic -- minced
1/2 teaspoon dried oregano
2 pounds fresh plum tomatoes, peeled, seeded -- chopped or 1 28-oz. can Italian tomatoes and juice -- chopped.
Salt to taste
DOUGH:
1 envelope active dry yeast (1 generous tablespoon)
1 cup warm water (105-110 degrees)
2 tablespoons olive oil, plus more for bowl and pan
1/2 cup whole wheat flour
3 cups to 3-1/2 cups all-purpose flour
2 teaspoons coarse salt
4 ounces thinly sliced provolone cheese
4 ounces thinly sliced fresh mozzarella cheese

In a large skillet, cook sausage and bell pepper until lightly browned, stirring frequently; drain off fat. Add garlic and oregano; cook 1 minute. Add tomatoes; bring to simmer and salt to taste. Cook until sauce is very thick, about 1 hour. Let cool.
DOUGH:Sprinkle yeast over water. Stir until yeast is dissolved. Stir in oil. In a large bowl, combine the whole-wheat flour, 3 cups of all-purpose flour, and the salt. Add yeast mixture; stir until soft dough forms. Knead 10 minutes until dough is smooth and elastic, adding more flour if needed. Lightly oil a large bowl; add dough and turn once to oil the top. Cover with plastic wrap; let rise in a warm place about 1 hour, or until doubled in bulk. Preheat oven to 400 degrees; Oil two 9-inch layer cake pans. Punch dough down; divide dough in half. Flatten and stretch dough evenly to cover inside the pans, patting it up the sides. Spread about 1 cup of sauce on each dough; top with provolone cheese. Spread 1 more cup sauce over provolone; arrange mozzarella slices over top. Bake 40 minutes or until the crust is crisp and filling is bubbling.

Serves: 8

10. GRILLED 2-CHEESE PIZZA

Origin of this one is not known, but it's great on the grill and makes a really terrific appetizer.
1 recipe pizza dough or 1 package refrigerated pizza crust
Olive oil
2 cloves garlic -- minced
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried basil
1/3 cup coarsely chopped Mozzarella cheese
1/3 cup coarsely chopped Gorgonzola cheese
Fresh ground black pepper

Prepare a charcoal or gas grill with a cover; pile coals or lava rocks high on one side, leaving the other side "cool". Divide pizza dough into 8 small round pieces; place on a baking sheet, cover and let rise about 10 minutes. Place as many rounds on the hot side of the grill as will fit; cook 1-2 minutes or until bottoms are lightly browned. Flip; cook 30 seconds. Flip again and place on the cool side of the grill. Paint each lightly with olive oil. Sprinkle evenly with garlic and basil; top with cheeses. Sprinkle with pepper; drizzle with olive oil. Cover grill and cook 2-3 minutes or just until cheese melts and browns slightly. Serve immediately.
Serves: 8

11. MEDITERRANEAN PIZZA

This may seem a little different, but it's from the region where pizzas were originated.
1 jar (6 1/2 oz) marinated artichoke hearts -- drained and chopped
1/4 cup chopped pitted calamata olives
1/4 cup chopped green pepper
1/4 cup chopped red onion
2 cloves garlic -- minced
2 tablespoons chopped fresh basil
1 package (10 oz) refrigerated pizza crust
2 plum tomatoes -- thinly sliced
1 teaspoon dried oregano
1/4 cup fresh grated Parmesan cheese
2 cups shredded mozzarella cheese
Dash red pepper flakes

Preheat oven to 425 degrees. In a medium bowl, combine artichokes, olives, pepper, onion, garlic and basil; mix well and set aside. Roll or pat out crust on a lightly oiled baking stone or shallow baking pan. Spread vegetable mix evenly over crust; top with tomato slices. Sprinkle with oregano and Parmesan; top evenly with mozzarella cheese. Sprinkle with red pepper flakes to taste; bake 13-15 minutes or until bubbly.
Serves: 4-6

12. EAST-WEST PIZZA

This is really different---presented by Chef Ming Tsai on Food TV Network---it's his Chinese Grandmother's recipe, and certainly worth a try!

In a small bowl, mix yeast, sugar, salt and the 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, the oils, and the rest of the water; mix on low speed 8-10 minutes. Stop mixer when dough forms a smooth and firm ball. Divide dough into 6 balls and place on a sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than 1/4 inch thick and about 8-10 inches in diameter. To make Hoisin Chicken Pizza: In a bowl, mix green onions, chicken, hoisin, ginger and sambal. season with salt and pepper and set aside. Brush one side of dough with a little canola oil and place over low heat on a grill for about 2 minutes. Brush oil on the raw side and turn over. Top the raw pizza with the chicken mixture; then top with cheese. Immediately cover with a lid to help retain the heat and assist the cheese melting process. Bake at 375 degrees 15 minutes (longer cooking at lower temp. to be sure chicken is cooked). Garnish with chopped green onions. NOTE: Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the oven broiler to finish the melting.
Serves: 2

13. BASIC FLAT BREAD

This was featured by Chef Bobby Flay on Food TV Network. He cooks his on the grill, but a few minutes in the oven is just as good.
1-1/2 cups warm water
1/2 teaspoon active dry yeast
4 cups all purpose flour
1/2 teaspoon salt
2 tablespoons oil

Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour mixture and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least an hour. Put sponge in the bowl of a Kitchen Aid. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into three balls, let rise again for 1/2 hour and roll out.
Yield: 3 breads

14. GRILLED FLATBREAD WITH RICOTTA CHEESE, FRESH TOMATOES, OREGANO AND ROASTED GARLIC OIL

1 recipe flat bread
1 8oz. container of ricotta cheese, drained
3 plum tomatoes, diced
2 tablespoons basil chiffonade
Shaved parmesan
1/2 cup olive oil
6 cloves roasted garlic

Place oil and garlic in a blender and blend until smooth. Strain. Set aside. Flatten dough, brush liberally with olive oil and through on the grill. Grill on one side until golden brown. Turn over and spread with ricotta, tomatoes and basil. Remove and top with shaved parmesan and drizzle with garlic oil.

15. BEER PIZZA

3 cups all-purpose flour, plus extra dusting
1 tbsp baking powder
1/2 tsp salt
341 ml bottle beer (light or dark)
Olive oil
1 cup pizza or pasta sauce
3 cups shredded mozzarella cheese
Toppings of your choice: diced tomatoes, sliced olives, mushrooms, peppers

In large bowl, combine flour, baking powder and salt; mix thoroughly. Pour in beer, mix well. Dough will be sticky.

Recipe courtesy of Gourmet Magazine
Pasta Frolla: 3 cups flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
12 tablespoons butter
3 eggs
Egg Wash: 1 egg
1 pinch salt
Filling: 2 pounds ricotta
6 eggs
1/4 teaspoon salt
1 teaspoon freshly ground pepper
1/3 cup grated Pecorino Romano
1 pound mozzarella, coarsely grated
1/2 pound sweet dried sausage, peeled and diced
1/2 pound prosciutto, shredded
1/2 cup chopped parsley