Category: Entrees – Pizzas

Servings: 4
Preheat: 550
Prep Time: 2 hours + rising time
Source: https://www.sunset.com/recipe/delfinas-broccoli-rabe-pizza

This is the best home pizza dough we’ve ever tried—smooth, supple, and easy to work with. You can use regular flour, but for a truly awesome, springy-yet-crunchy crust, go for high-protein Italian “00” (finely milled) flour. Weigh the flour for best results.

Ingredients: 

Dough
1 teaspoon (slightly rounded) fresh yeast
1 1/2 teaspoons extra-virgin olive oil
30 ounces flour (about 6 cups)
3 tablespoons kosher salt**

Broccoli Rabe Topping
10 ounce fresh mozzarella packed in liquid
1/3 cup liquid from mozzarella container
1/4 cup packed coarsely shredded caciocavallo or parmesan cheese
1/4 cup heavy cream
1/4 cup buttermilk
1/2 teaspoon kosher salt, divided
1 pound broccoli rabe (about 1 large bunch)
2 garlic cloves, well smashed
4 tablespoons olive oil
About 1/4 tsp. red chile flakes
Freshly ground black pepper
1/3 cup black olives (oil-cured or Gaeta, soaked in water and drained if very salty), pitted and torn in half
Extra-virgin olive oil for drizzling

Directions: 

Make dough: Put yeast, oil, and 2 cups plus 1 tbsp. cold tap water in bowl of a stand mixer and mix, using dough hook, on lowest speed, 5 minutes or until yeast has completely dissolved. Add flour and mix another 8 minutes.

Cover bowl loosely with a dampened towel and let dough rise 20 minutes.

Add salt and mix on low speed until incorporated and dissolved, about 7 minutes.

Turn dough onto a lightly floured work surface and cut into 6 equal portions. Roll each portion with a circular pressing motion into a tight ball. Place on a lightly floured baking sheet.

Cover tightly with plastic wrap and let rise at least 4 hours at warm room temperature. Dough balls have risen properly when they are soft, pillowy, and full of air.

Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.

Make toppings: With flat side of a chef’s knife, mash a third of mozzarella until pulverized. Dice remaining mozzarella into 1/2-in. cubes. In a medium bowl, mix both mozzarellas with mozzarella liquid, caciocavallo, cream, and buttermilk. Season with 1/4 tsp. salt.

Cut broccoli rabe into 1-in. sections, discarding tough lower stems.

In a large frying pan over very low heat, cook garlic in oil, stirring often, until it starts to turn transparent, about 5 minutes. Add chile flakes and toast for a second, then add broccoli rabe. Stir in remaining 1/4 tsp. salt and several grinds of pepper.

Crank heat to medium-high and cook broccoli rabe, stirring, until liquid starts to evaporate and broccoli rabe is tender-crisp, 5 to 7 minutes (don’t cook it to mush). If liquid is gone and broccoli rabe is still too crunchy, add water in 1/4-cup increments and cook until tender-crisp.

Working with 1 dough ball at a time (keep the rest tightly covered), set on a well-floured pizza peel or baking sheet. To stretch into an 11- to 12-in. circle, first tap down center of ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips. Then pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch. Drape the dough over the backs of your hands and gently stretch outward, rotating periodically. Flop the stretched dough down onto the pizza peel.

Spread about 2/3 cup cheese mixture evenly over dough. Top with 1/2 cup broccoli rabe, a generous pinch chile flakes, and 2 tbsp. olives. Give peel a good shake every few seconds to keep dough from sticking.

Plant tip of pizza peel (or long edge of baking sheet) on pizza stone and shove pizza quickly onto stone (or preheated sheet). Bake 5 to 6 minutes, or until puffy and browned. Drizzle with extra-virgin olive oil. Repeat with 2 dough balls and toppings (top remaining 3 differently or freeze).

Make ahead: Form dough into balls (through step 4) and chill overnight, tightly covered with plastic wrap, instead of letting rise on counter (it will rise slowly in the fridge). You can also freeze dough for up to 2 weeks; let chilled or frozen dough come to room temperature before stretching. Make cheese topping and broccoli rabe topping up to 1 day ahead and chill, covered.

*Find at well-stocked grocery stores and Italian markets.

**While Delfina uses 3 tbsp. of kosher salt, in our tests 1 1/2 tbsp. kosher salt also delivered a well-seasoned crust. If you’re concerned about sodium intake, you can successfully use the lower amount.

Servings: 2 16″ pizzas or 4 12″ pizzas
Preheat: 550
Prep Time: 8 hours
Source: https://cooking.nytimes.com/recipes/1013151-pizza-dough-with-yeast?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

Adapted and modified from Oliver Strand’s recipe on NYTimes. Converted recipe to grams, cranked up heat to 550, and decreased yeast to 1/4 tsp.

The baking technique is from “The Elements of Pizza” by Ken Forkish.

Ingredients: 

340g “00” flour like Delvina or King Arthur Italian Style
283g King Arthur’s bread flour
472g water
14g salt
1/4 teaspoon active dry yeast
Additional flour, for dusting
Olive oil for bowl

Directions: 

Sprinkle yeast on top of water and let dissolve while combining flours and salt in a bowl. Add yeast and warm water to flour mix and mix until no dry spots appear. Turn dough onto a counter and knead by hand for 5 minutes until dough is smooth and elastic. Place dough in lightly oiled bowl and let rest covered with plastic wrap for 3 to 4 hours or overnight in fridge.

Set pizza stone 8″ from broiler. Preheat oven to 550F with pizza stone 45 minutes in advance. Turn on broiler about 10 minutes before shaping pizza dough.

Use dough scraper to turn out dough onto a lightly floured surface and cut dough into 2 pieces. Put one piece back into the bowl. Flour a wooden pizza peel.

Spread the dough out with your fingers, adding flour on either side as necessary to facilitate the shaping of the dough. Lift dough on to peel, reshape as necessary.

Quickly add toppings, including cheese, and spread to within 1/2″ of edge. Confirm that the dough will slide off the peel by giving it a few good shakes. If not, work some flour under the dough.

Turn off broiler and turn oven on again to 550. Slide pizza from peel on to stone and bake for 5 minutes.

Turn on broiler again and broil for about 1-2 minutes until cheese is melted, the crust is golden, and there are spots of char. Remove from oven and add any fresh greens like arugula, basil, lox, etc.

If you are going to make a second pizza, slide stone out of oven and wipe off burned flour and cheese, return to oven, and reheat stone surface under a broiler for a few minutes.

Servings: 6 to 8
Preheat: 450
Prep Time: 30 minutes
Source: Fine Cooking Issue 145

Broccoli rabe and potatoes, a classic Italian combination, is even better topped with creamy, smoky mozzarella.

Ingredients: 

1 Yukon Gold potato, peeled and sliced 1/8 inch thick (about 1 cup)
2-1/2 tbs. extra-virgin olive oil
2 4-inch sprigs fresh rosemary 12 oz. broccoli rabe, trimmed and finely chopped (about 7-1/2 cups)
All-purpose flour, for the pizza peel
1 lb. store-bought pizza dough, at room temperature
6 oz. coarsely grated mozzarella
4 oz. coarsely grated smoked mozzarella
4 medium cloves garlic, thinly sliced lengthwise
Freshly ground black pepper
1/2 oz. finely grated Grana Padano (1/2 cup)

Directions: 

Position a pizza stone on a rack in the center of the oven, and heat to 450°F.

Bring a pot of salted water to a boil, and cook the potato slices for 1 minute. Rinse under cold water, gently pat dry with paper towels, and set aside.

In a 12-inch skillet, heat 2 Tbs. oil over medium-high heat. add the rosemary and cook, stirring often, until crisp, about 1 minute. Transfer to a paper-towel-lined plate. Add the broccoli rabe to the skillet and cook, stirring occasionally, until the stalks are crisp-tender, about 3 minutes.

Generously flour a pizza peel or a large cookie sheet. Stretch the pizza dough on the peel to a 14-inch circle. Evenly distribute half of both mozzarellas over the dough, then half of the potatoes, half of the broccoli rabe, and all of the garlic, covering most of the surface. Crumble the fried rosemary leaves over the pizza. Repeat with the remaining potatoes, broccoli rabe, and mozzarella. Season with a pinch of salt and a few generous grinds of pepper, and carefully slide onto the pizza stone.

Bake until the crust is browned and the cheese is just melted, 13 to 15 minutes. Remove the pizza from the oven, top with the grana Padano, and drizzle with the remaining oil. Cool briefly and serve.

Servings: —
Preheat: 450°
Source: Fine Cooking 9/2004

Ingredients

Directions
Provençal Onion Pizza

Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies

2 tablespoons olive oil; 1 pounds sweet onions finely chopped; salt and freshly ground pepper; 2 minced garlic cloves; ½ bay leaf; 1 teaspoons fresh thyme leaves or½ teaspoon dried thyme; 1½ teaspoons capers drained, rinsed and mashed in a mortar and pestle or finely chopped; 12 anchovy fillets, soaked in water for five minutes, drained, rinsed and dried on paper towels; 12 Niçoise olives

1. Preheat the oven to 450 degrees, preferably with a pizza stone inside. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes. Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper. Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down to a golden brown puree. If they begin to stick, add a few tablespoons of water. Stir in the capers, then taste and adjust seasonings. If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.

Spread the onions over the mozzarella. Cut the anchovies in half, and decorate the top of the crust with them, making twelve small X’s and placing an olive in the middle of each X. Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the onions are beginning to brown. Remove from the heat. Serve hot, warm or room temperature.

Yield: One 12- to 14 inch pizza.

Pizza with Arugula and Prociutto

Brush crust (fresh or Boboli pre-made, which works surprisingly well) lightly with olive oil. Spread fresh mozzarella over crust, sprinkle with dried oregano, and bake for 10 minutes at 450 degrees on a pizza stone until cheese is bubbly and brown, and crust is golden.

Remove from oven. Immediately cover with raw arugula (which heat of pizza will cook) and then torn-up proscuitto. With a cheese slicer, top with curls of real parmesan cheese (no shaker cheese!). Finally drizzle with truffle oil. Last ingredient is important. Eat. Goes well with red wine.

Roasted Vidalia Onions
Yields 3½ cups.

1 tablespoon olive oil
1 tablespoon unsalted butter
3 pounds Vidalia onions (about 5 or 6), sliced in half from stem to root
1 teaspoon sherry vinegar
1 teaspoon kosher or sea salt
1 teaspoon chopped fresh thyme
½ teaspoon granulated sugar

Heat the oven to 400°F. Set a large ovenproof skillet (or a flameproof roasting dish) over medium-high heat for 30 seconds. Put in the olive oil and butter. When the butter foams or browns slightly, add the onions, cut side up. Cook until the onions brown slightly, about 3 minutes. Flip them so the cut sides face down and put the pan in the oven. Roast until the onions are very tender and dark golden brown, 50 to 60 minutes. Remove from the oven and sprinkle with the sherry vinegar, salt, thyme, and sugar. Let cool to room temperature and then slice into thin strips; pour any juices from the pan over them and mix them in.

Roasted Red Pepper Purée
Yields 3¼ cups.

6 red bell peppers
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon sweet paprika Kosher salt and freshly ground black pepper

Position an oven rack 6 inches from the element and heat the broiler to high, or prepare a medium-hot fire on your gas or charcoal grill. Broil or grill the peppers, flipping every 1 to 2 minutes, until all sides are blistered, about 8 minutes. Transfer to a large bowl and seal with plastic. Let cool for about 20 minutes and then peel off the skins, remove the stem, scoop out the seeds, and discard the peppers’juices. Don’t rinse the peppers at any point, as this will wash off much of their sweet flavor. Put the flesh in a food processor or a blender. Add the olive oil, lemon juice, garlic, and paprika. Purée on high until the mixture is smooth and shiny. Season with salt and pepper to taste. If you prefer a smoother purée, force the mixture through a fine sieve.

Olive Tapenade

Yields 1¼ cups.

I prefer oil-cured olives for this tapenade. They have an intense flavor, and they blend into a nice, smooth paste.

1 cup pitted Kalamata or Gaeta olives (preferably oil-cured)
¼ cup extra-virgin olive oil
¼ cup diced red onion
4 anchovy fillets, rinsed and roughly chopped
3 tablespoons drained capers
2 cloves garlic, minced
1 teaspoon Cognac
1 teaspoon cracked black pepper

Combine all the ingredients in a food processor and process until finely chopped and well combined.

Roasted Garlic

Yields about 2 cups.

6 heads garlic, unpeeled
2 tablespoons extra-virgin olive oil

Heat the oven to 350°F. Cut off the tips of the garlic heads so you can see the cloves. Brush the cut sides of the heads with olive oil and set them, cut side down, on a rimmed baking sheet. Roast until the garlic is soft when squeezed, about 30 minutes. Let cool slightly. While the heads are still warm, squeeze each one over a small bowl; the roasted cloves should slide out easily.

Gorgonzola, Escarole, and Bell Pepper

1/4 lb escarole or spinach, washed, spun dry and chopped coarse (about 3 1/2 C loosely packed)
2 Tbs olive oil
1 tsp minced garlic
corn meal for sprinking the baking sheet
1/4 C crumbled Gorgonzola or other blue cheese
1 red bell pepper, cut into julieene strips
1/2 C finely diced whole-milk mozzarella
1Tbs minced fresh rosemary leaves or 1 tsp crumbled dried

In a heavy skillet cook the escarole in 1 tablespoon of the oil over moderate heat, stirring, for 1 to 2 minutes, or until it is wilted slightly, add the garlic and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. Press water out of escarole/spinach mixture.

Halve the dough, form each half into a ball, and stretch each ball into a 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to an oiled baking sheet (preferably black steel), sprinkled lightly with the cornmeal, and drizzle each round with ½ teaspoon of the remaining oil. Top the rounds evenly with the Gorgonzola, the escarole mixture, the bell pepper, and the mozzarella and sprinkle the rosemary over the topping. Drizzle the pizzette with the remaining 2 teaspoons oil and bake them on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden and the mozzarella is bubbling.

Gourmet 2/87 pg 156

Tomato Pizza with Garlic and Smoked Gouda

Cooking spray 1 tablespoon cornmeal
1/2 cup (2 ounces) shredded smoked Gouda cheese
1 1/2 cups sliced plum tomato (about 4)
2 teaspoons olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
2 tablespoons thinly sliced fresh basil

Sprinkle cheese over pizza crust, leaving a 1-inch border. Arrange the tomato slices over cheese. Combine oil and garlic; sprinkle over tomato. Sprinkle with pepper. Bake at 450° for 15 minutes or until lightly browned. Top with basil.

Servings: —
Source: Fine Cooking 9/2004
One of the things I like best about being a chef is sharing my passion for cooking with friends. So when I entertain, I like to get everyone involved. Throwing a “”make your own pizza”” party is a perfect way to do this. And in summer, a grilled pizza party is even better. Everyone loves pizza, but most people have never taken a turn at grilling it. Once they do, they flip over it.

Lots of make-ahead components mean more time to spend with your guests. The great thing about a party like this is that you can prepare the dough and toppings far in advance. The dough is flexible; it’s quick to work together and only needs about an hour to rise, so you can make it on short notice. But even better, you can make it a day ahead and let it rise overnight in the refrigerator. The dough also freezes well. A few hours before guests arrive, I bring the dough to room temperature, roll it into disks, stack them on a baking Sheet, and store them in the refrigerator so they’re ready to grill when the party starts.

The pizza toppings can be as simple or as luxurious as you like. I like to make a few interesting toppings ahead, so that my guests can have fun experimenting with different ingredient combinations. My favorites are roasted Vidalia onions, roasted red pepper purse, roasted garlic, and black olive tapenade (see the recipes on p. 39). You can make them all up to three days before your party. If you’re pressed for time, you could skip making the toppings and head for a good Italian deli for some fresh mozzarella, thinly sliced cured meats, and even highquality canned tomatoes. Either way, add a nice selection of fresh herbs, grated cheeses, and extravirgin olive oil, and you’re all set.

Ingredients
How to grill a pizza

Get set up: Arrange the toppings, pizza doughs, a cuffing board, and other tools (see the checklist at left) next to the grill within easy reach.

Gas grill: Prepare a two-level fire with the back and middle burners on high and the front burner on low. if your gas grill only has two burners, set one on high and the other on low.

Charcoal grill: Prepare a fire with hofter and cooler areas by spreading the majority of the hot coals on one side of the grill and fewer on the other half.

Oil the dough: Brush the top of one dough round with olive oil and sprinkle with a pinch of salt.

Transfer the dough: Use both hands to pick up a round of dough. Moving quickly and holding the top edge of the dough, lay the bottom edge (oiled side down) on the hot part of the grill As soon as the first edge of the dough makes contact with the grill grate, pull gently on the dough as you finish laying it down to stretch it thinly.

Brown one side: Brush the top of the dough with olive oil and sprinkle with salt. Grill without moving until the pizza browns and develops good grill marks on the bottom, I to 3 minutes; check frequently to prevent burning.

Flip: Flip the dough with a spatula and tongs and arrange your choice of toppings on the browned side of the pizza. (Work quickly, or move the pizza to the cooler area of the grill while topping.) When the bottom has browned and developed strong grill marks, I to 3 minutes, move the pizza to the cooler part of the grill.

Cover: Close the lid and grill until the pizza toppings are hot to the touch and any cheese has melted, 3 to 8 minutes.

Check: Check the bottom of the pizza frequently, turning the pizza from back to front and side to side to prevent burning in case your grill has any hot spots. Transfer the pizza to a cutting board and slice. Serve immediately.

Directions
Do-ahead plan

Up to three days ahead
Make the Roasted Red Pepper Purde (P. 39).
Make the Roasted Vidalia Onions (p. 39).
Make the Olive Tapenade (p. 39).
Make the Roasted Garlic (P. 39).

Up to two days ahead
Buy cheeses, extra-virgin olive oil, and any additional deli pizza toppings.

That morning
Make the pizza dough (or make it several days in advance and freeze it).

Up to four hours ahead
Roll out the pizza doughs, layer them between sheets of parchment, cover, and refrigerate.
Prepare a green salad.
Grate or slice the cheeses and cut any vegetables for the pizzas.

Half an hour before grilling
Assemble the items on the checklist at right
Start the fire on the gas or charcoal grill.

Checklist
Pizza ingredients
Several make-ahead toppings or easy, no-cook toppings
Cheese
Pizza dough rounds
Extra-virgin olive oil for brushing
Kosher or sea salt and freshly ground black pepper
Chopped fresh herbs for sprinkling on at the end of cooking (optional)

Pizza grilling equipment
Trays or baking sheets for
organizing tools and ingredients
Small bowls for salt, black pepper, and fresh herbs
Tongs
Spatula
Large cutting board
Chef’s knife or pizza cutter
Pastry brush for oiling the pizzas

“

Servings: 2
Source: Gournet 2/87 p.156

Ingredients
For the dough

1(4)C unbleached all-purpose flour
1 1/4 tsp (2Tbs) fast-acting yeast
1(4) Tbs olive oil
1 1/2 tsp (2 Tbs) honey
1/2 (2) teaspoon salt
1/2 (2) C yellow cornmeal

1/4 lb escarole or spinach, washed, spun dry an chopped coarse (about 3 1/2 C loosely packed)
2 Tbs olive oil
1 tsp minced garlic
corn meal for sprinkling the baking sheet
1/4 C crumbled Gorgonzola or other blue cheese
1 red bell pepper, cut into julieene strips
1/2 C finely diced whole-milk mozzarella
1Tbs minced fresh rosemary leaves or 1 tsp crumbled dried

Directions
Make the dough: In a food processor combine ½ cup of the flour and the yeast, with the motor running add ½ cup hot water (130° F.), and turn the motor off. Add the oil, salt, the cornmeal, and the remaining ½ cup flour, blend the dough until it forms a ball, and turn it out onto a lightly floured surface. Knead the dough 8 to 10 times, form it into a ball, and let it rest while making the escarole mixture.

In a heavy skillet cook the escarole in 1 tablespoon of the oil over moderate heat, stirring, for 1 to 2 minutes, or until it is wilted slightly, add the garlic and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. Press water out of escarole/spinach mixture.

Halve the dough, form each half into a ball, and stretch each ball into a 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to an oiled baking sheet (preferably black steel), sprinkled lightly with the cornmeal, and drizzle each round with ½ teaspoon of the remaining oil. Top the rounds evenly with the Gorgonzola, the escarole mixture, the bell pepper, and the mozzarella and sprinkle the rosemary over the topping. Drizzle the pizzette with the remaining 2 teaspoons oil and bake them on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden and the mozzarella is bubbling.