koky cooking

Photo: Pizza Margherita Recipe

Make pizza like a pro in your own kitchen. Enjoy the perfect crust with this flawless recipe and experience firsthand why Pizza Margherita is a beloved classic even among the most avid carnivores.

Recipe type: Pizza
Cuisine: Italian
Serves: 2 medium pizzas

Ingredients

For the crust:
5 teaspoons (2 packages) active dry yeast
2¼ cups warm water (about 110 F)
2 teaspoons sugar
¼ cup olive oil
5 cups bread flour
¾ tablespoon salt
Semolina flour

For the Topping:
1 cup grated Parmesan cheese (vegans: use vegan substitute such as Parma Zaan Sprinkles or Galaxy Foods Vegan Parmesan)
1 cup fresh basil, finely chopped
2 lbs tomatoes, peeled, seeded and diced
Salt and freshly ground pepper
1 lb fresh mozzarella cheese, sliced ¼ in. thick (vegans: use vegan substitute such as Mozzarella Style Shreds from Trader Joe’s or Daiya, or Follow Your Heart Vegan Gourmet Mozzarella)
2 tablespoons olive oil

Instructions

To make the crust, pour the warm water in the bowl of a stand mixer and dissolve the yeast in it. Let it stand for 5 minutes until foamy. Add the sugar, oil, flour and salt. Attach the dough hook to the mixer and knead on low speed for 8-10 minutes, until soft and elastic. If the dough sticks to the sides of the bowl, add more flour (up to one cup if necessary) until the dough pulls away from the sides.

Form the dough into a ball and transfer it into a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot until it has doubled in size, about 1½ – 2 hours.

Place the pizza stone on a oven rack in the lower third of the oven and preheat the oven to 500 F for 30 minutes before baking. It is key that the pizza stone is very hot in order to ensure a perfect crust.

Place the risen dough on a lightly oiled work surface. Cut it in half and gently shape each half into a loose ball. Cover the balls loosely with a kitchen towel and let rest for 10 minutes.

Lightly sprinkle one of the balls with all-purpose flour and roll it out into a 12-14 inch round. If you have a baker’s peel, use it for the following step. If not, use an inverted baking sheet: Turn a half-sheet baking pan upside down (flat surface with no ledges) and spread ¼ cup of semolina flour on it. Carefully transfer the pizza dough on top of the semolina flour on the baking pan.

Next add the toppings: Evenly sprinkle ½ cup of the Parmesan over the pizza crust. Then sprinkle ½ cup of the basil. Evenly scatter the diced tomatoes over the surface and sprinkle with salt and pepper. Place half of the mozzarella slices around the tomatoes and drizzle 1 tablespoon of olive oil over the pizza.

Carefully pull the oven rack out to expose the pizza stone and slide the pizza off the inverted baking pan onto the hot stone. Bake the pizza for 10-15 minutes, or until the crust is crisp and light brown. Using a large spatula or baker’s peel, carefully transfer the pizza to a cutting board and close the oven with the pizza stone in it while you’re preparing the second pizza. Repeat directions.

Cut the pizza into wedges and serve hot.

Source: The Daring Gourmet

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Photo: Three-Pepper Pizza Recipe Oxmoor House

This vitamin C–packed pizza is colorful and full of antioxidants. Instead of using tomato sauce, which is often full of added sodium, this recipe uses thicker tomato paste and adds Italian seasoning for flavor.

Yield: 6 servings (serving size: 1 wedge)

 Ingredients

1/4 teaspoon Italian seasoning
1/3 cup tomato paste
1/4 cup water
1 (12-inch) prebaked refrigerated pizza crust
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 1/2 cups diced green, red, and yellow bell pepper (about 3 small peppers)
1/2 onion, chopped

Preparation

Preheat oven to 450°.

Combine seasoning, tomato paste, and water in a small bowl; stir well. Spread over pizza crust. Top evenly with cheese. Sprinkle bell pepper and onion evenly over cheese.

Bake at 450° for 10 to 12 minutes or until cheese melts. Cut into 6 wedges, and serve.

Tip: Bell peppers come in an assortment of colors: green, red, yellow, orange, brown, and purple. The color depends on variety and ripeness. When peppers are picked before they reach maturity, they are green. But when left on the vine a little longer, a pepper ripens and changes color, depending on its variety.

Nutritional Information

Calories per serving: 236
Calories from fat: 0.0%
Fat per serving: 6.1g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 10.3g
Carbohydrates per serving: 36.2g
Fiber per serving: 2.1g
Cholesterol per serving: 10mg
Iron per serving: 0.0mg
Sodium per serving: 352mg
Calcium per serving: 0.0mg

Good to Know
 
Contrary to popular belief, pizza can be a healthy dish. Adding vegetables like bell peppers, which are the best source of vitamin C, boosts your veggie intake. Additionally, if you choose reduced-fat or fat-free cheese you cut back on fat and still get a boost of calcium.

This Recipe Is
Meatless
Diabetic
Low Calorie
Low Cholesterol
Low Saturated Fat

All-New Complete Step-by-Step Diabetic

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Photo: White Pizza Recipe Karry Hosford

Ricotta, Parmesan, and mozzarella are the three cheeses highlighted in this meatless pizza. A packaged pizza crust makes it an easy choice for busy weeknights.
Yield: 6 servings (serving size: 1 slice)

Ingredients

1 cup part-skim ricotta cheese
1 cup (4 ounces) preshredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1 cup thinly sliced fresh basil
1/2 cup thinly sliced shallots
1/2 cup finely chopped spinach
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup thinly sliced plum tomatoes

Preparation

Preheat oven to 425°.

Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut into 6 slices.

Nutritional Information

Calories per serving: 339
Calories from fat: 27%
Fat per serving: 10.2g
Saturated fat per serving: 4.6g
Monounsaturated fat per serving: 2.1g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 18g
Carbohydrates per serving: 43g
Fiber per serving: 2g
Cholesterol per serving: 26mg
Iron per serving: 3mg
Sodium per serving: 712mg
Calcium per serving: 303mg

Good to Know
Dressing up this white, cheesy pizza with vegetables is a great way to add more fiber and antioxidants.

This Recipe Is
Meatless

Cooking Light

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Photo: Pesto Pizza With Sliced Tomatoes Recipe

 
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings (serving size: 1/4 of pizza)

Ingredients

1 (10-ounce) pizza crust (such as Boboli)
3 tablespoons commercial pesto
1 3/4 cups (1/4-inch-thick) slices plum tomato
1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation

1. Preheat oven to 450°.

2. Place pizza crust on a baking pan and spread pesto on top in a thin layer (may be some bare spots), leaving about a 1-inch border. Arrange tomato slices in a single layer on top, and sprinkle with cheese. Bake at 450° for 10-15 minutes or until golden brown.

Nutritional Information

Calories per serving: 320
Fat per serving: 13g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 2g
Protein per serving: 17g
Carbohydrates per serving: 37g
Fiber per serving: 6g
Cholesterol per serving: 16mg
Iron per serving: 2mg
Sodium per serving: 650mg
Calcium per serving: 231mg

Good to Know

Spice up a traditional cheese pizza with pesto for real Italian flavor. In addition to tomato sauce, raw tomatoes are a great source of the antioxidant lycopene. Get more out of your favorite pizza by adding a few more nutritional toppings.

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Photo: Barbecue Chicken Pizza Recipe Kate Sears

Yield: Makes 5 servings (serving size: 1/5 of pizza)

Ingredients

1 cup thinly sliced yellow and red bell peppers
2 teaspoons olive oil
1 pound pizza dough
1/2 cup grated mozzarella cheese
1/2 cup Fontina cheese
1 rotisserie chicken
1/4 cup barbecue sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely chopped parsley

Preparation

Preheat oven to 500°. Sauté yellow and red bell peppers in olive oil. Roll out a pizza dough to a 15-inch round, and top dough with mozzarella cheese, Fontina cheese, and sautéed bell peppers. Bake the pizza for about 12 minutes or until the crust is golden brown. While the pizza is cooking, cut 1 1/2 cups breast meat from a rotisserie chicken into bite-size pieces. Toss the warm chicken pieces with heated bottled barbecue sauce. Remove the pizza from the oven, and evenly arrange the chicken on top. Sprinkle with salt and pepper, and top with parsley. Cut pizza into slices; serve.

Nutritional Information

Calories per serving: 384
Fat per serving: 11g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 26g
Carbohydrates per serving: 47g
Fiber per serving: 4g
Cholesterol per serving: 54mg
Iron per serving: 3mg
Sodium per serving: 515mg
Calcium per serving: 171mg

Wolfgang Puck
Health

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Photo: Chicago-Style Pan Pizza with Sausage, Mushrooms, Herbs and Tomatoes Recipe

Total Time: 41 min
Prep 15 min
Cook 26 min

Yield: 4 to 6 servings
Level: Intermediate

Ingredients

All-purpose flour, for dusting
1 recipe Basic Pizza Dough, recipe follows
5 tablespoons extra-virgin olive oil
1 pound beef sausage, crumbled
1/2 pound button mushrooms, quartered
1 cup chopped onions
1 tablespoon thinly sliced garlic
1 1/2 cups, peeled, seeded and chopped tomatoes
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh marjoram leaves
Salt
Crushed red pepper flakes
1/2 pound mozzarella, grated
Parmesan

Directions

Preheat the oven to 450 degrees F.

Sprinkle the flour on a clean work surface and roll out the dough to an 8-inch circle. Drizzle 2 tablespoons of the olive oil in a 10-inch round cake pan. Place the dough in the cake pan and press into the cake pan until the edge of the dough reaches the corners of the cake pan. Press the dough so that the edges rise up slightly. Set aside to rest as you prepare the filling. Set a 12-inch saute pan over medium heat and add 2 tablespoons of the olive oil. Once the oil is hot, add the sausage and cook until lightly caramelized, about 4 minutes. Add the mushrooms and onions and cook until soft, about 4 minutes. Add the garlic and tomatoes to the pan and cook, stirring until fragrant, about 30 seconds. Remove from the heat, add the basil and oregano, and allow to cool before using.

Sprinkle the sausage mixture over the dough in the pan and then add the marjoram, salt, and crushed red pepper. Drizzle with the remaining tablespoon of olive oil and then top with the mozzarella and a sprinkling of Parmesan. Transfer the pizza to the oven and bake until the dough has risen, the cheese has melted, and the surface of the pizza and dough are a golden brown, about 18 minutes. Remove from the oven, cut into wedges, and serve hot.

Basic pizza dough:

1 package active dry yeast
1 cup warm water (110 degrees F)
Pinch of sugar
1 1/2 teaspoons salt
1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl
2 1/2 to 3 cups all-purpose flour plus more, if necessary
Cornmeal, as necessary for dusting pizza peel

In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.

Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6

Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a peel or spatula and serve immediately.

Recipe courtesy Emeril Lagasse, 2006
Show: Emeril LiveEpisode: Plenty of Pizza

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Photo: Pizzagna Recipe

Total Time: 40 min
Prep 15 min
Cook 25 min

Yield: 6 servings
Level: Easy

Ingredients

1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced beef pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread

Directions

Preheat broiler.

Bring a pot of water to a boil, add pasta and salt the water.

While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Pizzagna

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Photo: Italian beef pizza recipe

Ingredients

1 deep dish pizza crust

For the cheese:

1/2 cup mozzarella
1/2 cup provolone

For the sauce:

1 pound ground beef (optional)
2 cloves garlic, minced
1, 14-ounce can of tomato sauce
1 tablespoon dried basil

For the toppings:

1 pound roast beef (preferably homemade roast beef, not deli slices)
4 tablespoons giardiniera (Giardiniera is a blend of pickled vegetables and usually a few chilies)
12 dill pickle rounds
12 pickled sport peppers (like in a Chicago-style hot dog)

Directions

If you are using a crust mix, follow the package instructions for making and pre-baking a deep dish pizza. If your mix does not have pre-baking instructions, bake it for 15 minutes in a 350 degree F oven. If you are using a pre-made crust, it doesn't need to be pre-baked. Premade or not, try to bake the pizza in a pan that has high sides to give the crust enough support to keep its shape

While the crust is baking, start making the sauce: brown the hamburger in a skillet. The hamburger does not need to be put on the pizza (though it certainly can), but it will add a nice flavor to the sauce. When the hamburger is browned, remove it from the skillet and add the garlic; sauté the garlic for 30 seconds, then add the tomato sauce and basil; bring to a boil and set aside.

Once the sauce is ready, construct the pizza Chicago-style. Put both kinds of cheese on the crust, then add all the toppings, and finish with the sauce; bake until the cheese melts, for about 8 to 10 minutes.

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