PAMPER CHEF PIZZA STONE RECIPES

Name: Create-A-Pizza
Yield: 4 servings
Ingredients: 1 tbsp (15 mL) cornmeal; 1 1/2 cups (375 mL) all-purpose flour; 1 pkg (.25 oz/10 g) quick-rising dry yeast (see Cook's Tip); 1 tsp (5 mL) sugar; 1/2 tsp (2 mL) salt; 1/2 cup (125 mL) very warm water (125°-130°F/52°-54°C); 1 tbsp (15 mL) vegetable oil; 1/2 cup (125 mL) pizza sauce; 1 1/2 cups (375 mL) assorted toppings such as chopped green bell pepper, chopped onion and sliced mushrooms (optional); 2 cups (500 mL) shredded mozzarella cheese (8 oz/250 g); 1/4 cup (50 mL) grated fresh Parmesan cheese (1 oz/30 g)

CREATE-A-PIZZA - RECIPES | PAMPERED CHEF US SITE

Create-A-Pizza - Recipes | Pampered Chef US Site image

Provided by PAMPEREDCHEF.COM

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tbsp (15 mL) cornmeal
1 1/2 cups (375 mL) all-purpose flour
1 pkg (.25 oz/10 g) quick-rising dry yeast (see Cook's Tip)
1 tsp (5 mL) sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) very warm water (125°-130°F/52°-54°C)
1 tbsp (15 mL) vegetable oil
1/2 cup (125 mL) pizza sauce
1 1/2 cups (375 mL) assorted toppings such as chopped green bell pepper, chopped onion and sliced mushrooms (optional)
2 cups (500 mL) shredded mozzarella cheese (8 oz/250 g)
1/4 cup (50 mL) grated fresh Parmesan cheese (1 oz/30 g)

Steps:

Preheat oven to 400ºF (200ºC). Sprinkle flat Rectangle Pizza Stone with cornmeal; set aside. Combine flour, yeast, sugar and salt in medium mixing bowl. Add water and oil; stir until mixture forms a ball.Place dough on lightly floured surface; knead until smooth and elastic, 3-4 minutes. Cover; let rest 10 minutes.Place dough in center of prepared baking stone; roll within 1 in. (2.5 cm) of edge. Spread pizza sauce onto crust to within 1/4 in. (6 mm) of edge. Top with assorted toppings, if desired; sprinkle with cheeses. Bake 16-18 minutes or until crust is golden brown.

THREE-CHEESE GARDEN PIZZA - RECIPES | PAMPERED CHEF US SITE

Three-Cheese Garden Pizza - Recipes | Pampered Chef US Site image

Garden-fresh vegetables and a trio of cheeses make this pizza a winner. You can serve it as an appetizer or a light main dish.

Provided by PAMPEREDCHEF.COM

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 package (10 ounces) refrigerated pizza crust
1 small onion, sliced into rings
1 medium zucchini, sliced
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon Italian Seasoning Mix

Steps:

Preheat oven to 400°F. Using lightly floured Baker's Roller®, roll pizza crust into a 14-inch circle on Large Round Stone with Handles. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack.Using Ultimate Mandoline fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus®.Using Garlic Press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Rotary Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges.

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