PIONEER WOMAN PIZZA SAUCE RECIPES

Steps:

• TO MAKE THE CRUST:Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.TO MAKE THE PIZZA:Preheat oven broiler.Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.Slice mozzarella very thinly.Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)Preheat oven to 500 degrees.Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

Steps:

• Sprinkle the yeast over the warm water in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 10 minutes. Add the flour, olive oil and salt and mix with the dough hook on medium-low speed until the dough comes together, about 2 minutes. Increase the speed to medium high and knead until the dough is shiny and elastic, about 10 minutes. Cover the bowl loosely with plastic wrap and let sit in a warm place until the dough is doubled in size, about 1 hour. Punch down the dough, cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days before making your pizzas. When you're ready to make the pizzas:  Divide the pizza dough in half and let come to room temperature, uncovered,
  about 1 hour. Meanwhile, place a pizza stone or an inverted baking sheet on the oven floor and preheat to 500°. On a lightly floured surface, stretch or roll out 1 piece of dough into a 12-inch round, about 1/8 inch thick. Dust a pizza peel or another inverted baking sheet with cornmeal and lay the dough on top. Spread half of the pesto on the dough, leaving a 1/2-inch border around the edge. Sprinkle with half each of the mozzarella
  and parmesan. Slide the pizza onto the hot stone or baking sheet and bake until the crust is browned and the cheese is melted, 10 to 12 minutes. Repeat with the remaining dough and toppings. Toss the tomatoes, olive oil and vinegar in a bowl and season with salt and pepper. Sprinkle on the pizzas along with the goat cheese and basil.