HOMEMADE PAN PIZZA RECIPES

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HOMEMADE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Homemade Pizza Recipe: How to Make It - Taste of Home image

This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. —Marianne Edwards, Lake Stevens, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 2 pizzas (3 servings each).

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/4 cups warm water (110° to 115°)
1/4 cup canola oil
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1/2 pound ground beef
1 small onion, chopped
1 can (15 ounces) tomato sauce
3 teaspoons dried oregano
1 teaspoon dried basil
1 medium green pepper, diced
2 cups shredded part-skim mozzarella cheese

Steps:

  • In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.

Nutrition Facts : Calories 537 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 922mg sodium, CarbohydrateContent 64g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

PIZZA WITH HOMEMADE SAUCE RECIPE | BBC GOOD FOOD



Pizza with homemade sauce recipe | BBC Good Food image

Make pizza for the family with a homemade base and tomato sauce. The recipe is perfect to get kids involved in cooking. Top with mozzarella and fresh basil

Provided by Lulu Grimes

Categories     Dinner

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield Serves 2-4

Number Of Ingredients 8

300g strong white bread flour , plus extra for dusting
1 tsp instant yeast
1 tbsp olive oil
1 tbsp olive oil , plus a drizzle
2 garlic cloves , crushed
200ml passata
8 mozzarella pearls , halved
small bunch fresh basil

Steps:

  • Tip the flour into a bowl, then stir in the yeast and 1 tsp salt. Make a well in the centre and pour in 200ml warm water (make sure it’s not too hot) along with the oil. Stir together with a wooden spoon until you have a soft, fairly wet dough.
  • Tip the dough out onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside for an hour or so or until the dough has puffed up and doubled in size. You can also leave the rough, unkneaded dough in the bowl, cover with a tea towel and leave in the fridge overnight and the dough will continue to prove on its own.
  • Meanwhile, make the tomato sauce. Put the oil in a small pan and fry the garlic briefly (don’t let it brown), then add the passata and simmer everything until the sauce thickens a little. Leave to cool.
  • Once the dough has risen, knead it quickly in the bowl to knock it back, then tip out onto a lightly floured surface and cut into two balls. Roll out each ball into a large teardrop that is very thin and about 25cm across (teardrop shapes fit baking sheets more easily than rounds).
  • Heat oven to 240C/220C fan/ gas 9 with a large baking sheet inside. Lift one of the bases onto another floured baking sheet. Smooth the sauce over the base with the back of a spoon, scatter over half the mozzarella, drizzle with olive oil and season. Put the pizza, still on its baking sheet, on top of the hot sheet in the oven and bake for 8-10 mins until crisp.

Nutrition Facts : Calories 511 calories, FatContent 20 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.8 milligram of sodium

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For years, I had trouble finding a pizza sauce recipe my family liked, so I started making my own. The evening I served it to company and they asked for my recipe, I knew I'd finally got it right! When I prepare my sauce, I usually fix enough for three to four pizzas and freeze it. Feel free to spice up the sauce to suit your own family's tastes. —Cheryl Kravik, Spanaway, Washington
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Reviews 4.8
Total Time 01 hours 20 minutes
Cuisine Europe, Italian
Calories 26 calories per serving
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 490 calories per serving
    1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
    2. In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
    3. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
    4. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
    5. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
    6. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
    7. Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
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    1. For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
    2. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
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    4. Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
    5. Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
    6. Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
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