PIZZA DINNER MENU RECIPES
PIZZA RECIPES | BBC GOOD FOOD
Put down that takeaway menu and make your own pizza from our great selection, including simple Margherita, spicy salami, Sicilian and a super healthy option.
Provided by Good Food team
Number Of Ingredients 1
BEST PIZZA RECIPES - OLIVEMAGAZINE
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PIZZA CRUST RECIPE - BETTYCROCKER.COM
Does the pizza delivery person know the route to your house by heart? With this easy recipe, you can bypass the pizzeria and pull together a piping hot, from-scratch pizza almost as quickly as it takes to get one delivered—using your own homemade pizza dough.
From bettycrocker.com
Reviews 4.5
Total Time 45 minutes
Cuisine Italian
Calories 190 per serving
From bettycrocker.com
Reviews 4.5
Total Time 45 minutes
Cuisine Italian
Calories 190 per serving
- For Thin Crusts: Heat oven to 425°F. Grease two flat cookie sheets or 12-inch pizza pans with oil. Divide dough in half. Pat each half into 12-inch circle on one of the cookie sheets. Partially bake 7 to 8 minutes or until crusts just begin to brown. Add desired toppings; bake 8 to 10 minutes or until cheese is melted. For Thick Crusts: Grease two 8-inch square pans, or two 9-inch round pans with oil. Sprinkle with cornmeal. Divide dough in half. Pat each half in bottom of one of the pans. Cover loosely with clean kitchen towel; let dough rise in warm place 30 to 45 minutes or until almost doubled in size. Move oven racks to lowest positions. Heat oven to 375°F. Partially bake 20 to 22 minutes or until crust just begins to brown. Add desired toppings; bake about 20 minutes or until cheese is melted.
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WOOD-FIRED DINNER MENU RECIPE — OONI USA
Featuring sizzling chicken and pepper fajitas, homemade tortilla, elotes, and zingy blackberry and jalapeno margaritas
From ooni.com
From ooni.com
- Kick back with this delicious wood-fired menu from none other than Ooni ambassador Mike Holman (@pizzainthesac). From sizzling chicken fajitas cooked with sweet peppers, to homemade tortilla and creamy elotes, washed down with zingy blackberry and jalapeno margaritas. EquipmentOoni Skillet PanOoni Dual Sided Grizzler PlateTortilla press/rolling pinCocktail shaker IngredientsFor the Tortillas10.5oz (300g) flour1 tsp salt½ tsp baking powder2.5oz (70g) lard/shortening8.2oz (235g) warm water For the Fajitas and Elotes2 corn cobs, inner husks left on2tbsp mayonnaise100g cotija/feta cheese, crumbled1tsp hot pimento/chilli powder16oz (1kg) raw chicken breast slices2 sweet peppers, cut into slices1tbsp fajita seasoning For the Margheritas2 fresh jalapeno peppers500g blackberries1 orange2 limesTequilaSalt MethodIn a large mixing bowl, combine the flour, salt, and baking powder with a fork. Next, add the lard or shortening. Mix together with your hands until a crumb-like consistency forms. Pour over the warm water and knead the mixture with your hands until combined. If it’s feeling too sticky, add a touch more flour. Shape to a ball and cover with plastic wrap for 5-10 minutes. Fire up your Ooni pizza oven (the flavors in this recipe are enhanced with wood and charcoal, but gas will work fine too). Aim for 572°F (300°C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Place the Ooni Skillet Pan inside to preheat. On a floured surface, portion your dough into 6 balls. Cover and let rest for a further 5-10 minutes. With a tortilla press or a rolling pin, flatten each ball between two sheets of baking parchment into a round tortilla. Freeze any balls you’re not cooking for later use. Take a flattened tortilla and place it in the center of your preheated skillet pan. Return the pan to the oven and cook until the middle puffs up. Remove the pan, transfer the tortilla to a lightly floured peel then launch back into the oven. Cook until both sides are spotted brown. Repeat for the remaining tortillas. Now for the fajitas. Place your grizzler/dual sided grizzler plate into the oven to preheat for 10 minutes. Once hot, add your raw chicken slices to the pan and return to the oven. Once half cooked, turn the chicken with tongs and add the fajita seasoning. Continue to cook until the meat is nearly cooked through. Remove the pan and transfer the chicken to a bowl. Add the sliced peppers to the hot pan and return to the oven until slightly soft and charred. Add the chicken back to the pan with the peppers for the final cook. Once charred and juicy, remove and set aside. Add your corn with the inner husk on straight to the stone baking board of your oven. Turn the corn every 1-2 minutes or so, until the outer layers are charred and the inside is cooked through. Remove the husk and the stringy layers of the cooked corn. Brush an even layer of mayonnaise over each corn, then top with crumbled cotija cheese/feta. Finish with a sprinkling of pimento/chilli pepper. Place a clean skillet/ sizzler inside the oven to preheat for 10 minutes. To prepare the Margheritas, slice the limes and orange in half and dip them face-down in salt. Add the salty citrus, the jalapeno peppers, and your fresh blackberries to your preheated skillet/sizzler pan and return it to the oven. Cook until all the juices are bubbling and the citrus has a slight char. Juice the two lime halves and orange half into your cocktail shaker. Add a scoop of blackberries and a jalapeno pepper. Add a shot (or two!) of tequila, and a generous scoop of ice. Shake and pour over a glass of ice. Serve up your warm tortillas with the chicken fajita mix, perhaps with a dash of hot sauce and fresh lettuce. Enjoy the creamy elotes with a squeeze of fresh lime, and wash it all down with a zingy blackberry and jalapeno margarita! Wood Fired Dinner Party
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FOUR-CHEESE FRENCH BREAD PIZZA RECIPE - NYT COOKING
Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you’ll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Cuisine american
- Return to the oven and bake until melted, about 5 minutes. Increase heat to broil. Broil until the cheese is bubbly and browned in spots (watch carefully!), 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with red-pepper flakes and oregano, if you like.
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PIZZA RECIPES | ALLRECIPES
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From allrecipes.com
From allrecipes.com
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A WEEKNIGHT PIZZA DINNER MENU | EPICURIOUS.COM
This weeknight dinner menu includes recipes for pizza bianca, kale salad with Brussels sprouts, and a raspberry-ricotta cheesecake. This weeknight dinner menu is all about the cheese.
From epicurious.com
From epicurious.com
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OUR 26 BEST PIZZA RECIPES | RECIPES, DINNERS AND EASY MEAL ...
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From foodnetwork.com
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FUN & EASY PIZZA PARTY MENUS | BETTER HOMES & GARDENS
Jun 09, 2015 · Marinated Artichoke Pizza. View Recipe. this link opens in a new tab. For another pizza party menu your guests will love, start by baking this antipasti-inspired pizza. Fire-roasted red peppers, black olives, salsa fresca, and marinated artichokes lend incredible flavor to this cheese-less and vegetarian pizza.
From bhg.com
From bhg.com
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Apr 24, 2015 · Pizza Dough Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead ...
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5. Cauliflower rice, egg and shredded mozzarella combine to make an easy low-carb pizza crust. Top the gluten-free pizza with tangy Buffalo sauce, chicken and blue cheese for a flavorful dinner or game-day favorite. Fresh celery is added at the end for cool crunch. By Hilary Meyer.
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From realsimple.com
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TAKE 'N' BAKE | PAPA MURPHY'S PIZZA
All our dough is hand-made daily with a hobart mixer in our stores. Our artisan, cracker-thin crust with a crunch. Baking Instructions. Our traditional crust. Not too thick, not too thin. Baking Instructions. A thick, buttery crust baked in deeper pan. Baking Instructions. If one layer of Original isn’t enough, get two!
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From papamurphys.com
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From food.com
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From hellofresh.com
From hellofresh.com
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FRENCH BREAD PIZZA - THE RECIPE REBEL
Jan 12, 2022 · Toast or broil until slightly crusty then remove from the oven. Assemble the pizza: Spread each half of the bread with sauce, then top with cheese, Italian seasoning, and toppings. Bake: Bake the pizza at 400ºF until the cheese is melted, then slice and serve. Brush with garlic butter and toast.
From thereciperebel.com
From thereciperebel.com
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