Below is my pizza dough recipe or you can just pick up ready made dough in the refrigerator section of Trader Joe's.
The first is a gourmet pizza recipe you can make at home for half the price and the other pizza recipe just add whatever toppings you like and voila - delicious all natural pizza at home.
The first is a gourmet pizza recipe you can make at home for half the price and the other pizza recipe just add whatever toppings you like and voila - delicious all natural pizza at home.
Easy Pizza Recipes:
Salmon Creme Fraiche Pizza. (if you want to spend less money and make it lower fat you can use a blend of reduced fat sour cream and low fat cream cheese instead of creme fraiche)
Pizza dough recipe (below)
2 T chopped chives
1/4 c. olive oil
6 T creme fraiche
1/2 lb. thinly sliced smoked salmon
Pizza dough recipe (below)
2 T chopped chives
1/4 c. olive oil
6 T creme fraiche
1/2 lb. thinly sliced smoked salmon
(top with capers and diced red onions - optional)
Pre-heat oven to 500 degrees.
Knead chives into each ball of dough. Roll. Brush with 1 T oil.
Bake 8 minutes until golden brown. Spread crusts evenly with creme frache and top with sliced smoked salmon. Heat in warmed (but not turned on) oven for no more than 1 minute.
Garnish with chives.
Pre-heat oven to 500 degrees.
Knead chives into each ball of dough. Roll. Brush with 1 T oil.
Bake 8 minutes until golden brown. Spread crusts evenly with creme frache and top with sliced smoked salmon. Heat in warmed (but not turned on) oven for no more than 1 minute.
Garnish with chives.
Other pizzas: layer with tomato sauce (see homemade recipe in January), thinly sliced potato and fresh rosemary. Or just sliced potato, feta cheese and rosemary.
Buffalo mozzerella slices, sliced tomatoes and pieces of fresh basil.
Sliced ham and pineapple.
Diced red peppers, onions, and black olives.
Mushrooms and diced chicken with 3 flavors of cheese.
Pizza Dough ingredients:
1 package (2-1/4 tsp.) active-dry yeast
1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water
4 cups all-purpose flour; more for dusting
1-1/2 tsp salt
2 T. olive oil
Dissolve the yeast in the warm water and set aside. Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
Rising and storing the dough
What you do next depends on whether you want to make pizza right way or at a later date.
If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.
Dissolve the yeast in the warm water and set aside. Meanwhile, put the flour and salt in a food processor fitted with the steel blade; process briefly to mix. With the machine running, add the water-yeast mixture in a steady stream. Turn the processor off and add the oil. Pulse a few times to mix in the oil.
Scrape the soft dough out of the processor and onto a lightly floured surface. With lightly floured hands, quickly knead the dough into a mass, incorporating any bits of flour or dough from the processor bowl that weren't mixed in. Cut the dough into four equal pieces with a knife or a dough scraper. Roll each piece into a tight, smooth ball, kneading to push the air out.
Rising and storing the dough
What you do next depends on whether you want to make pizza right way or at a later date.
If you want to bake the pizzas as soon as possible, put the dough balls on a lightly floured surface, cover them with a clean dishtowel, and let them rise until they almost double in size, about 45 minutes. Meanwhile, turn your oven on, with the baking stone in it, to let the stone fully heat.
In just 45 minutes, the dough is proofed. These dough balls are ready to be shaped.
If you want to bake the pizzas tomorrow, line a baking sheet with a floured dishtowel, put the dough balls on it, and cover them with plastic wrap, giving them room to expand (they'll almost double in size), and let them rise in the refrigerator overnight.
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