READY MADE PIZZA RECIPES

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.

Steps:

• Let pizza dough sit at room temperature for at least 30 minutes.
• When ready to roll out the dough, preheat oven to 500ºF. Place a pizza stone or sheet pan in the oven while it preheats. Gently start pulling dough from all sides to gradually expand it to about 6 inches in diameter. (If you’re too aggressive, the dough could tear.)
• Set a large piece of parchment paper about 14 inches squares on a work surface, sprinkle with flour, and place dough on top. Use a rolling pin to roll out dough, starting in the center and working outward toward the edges but not rolling over them, to create a round about 12 inches wide and ¼ to ? inch thick. If dough sticks to rolling pin, sprinkle it with a little flour. Pierce dough multiple times with a fork to help prevent it from bubbling up as it bakes.
• Transfer dough on parchment to a baking sheet with no sides or to the back of a sheet pan.
• Use the back of a small spoon to spread pesto evenly over dough, leaving a 1-inch border for the crust. Sprinkle shredded mozzarella over pesto, followed by red onion and sliced peach.
• Transfer pizza (with parchment paper) to the hot pizza stone or sheet pan. Bake until the crust is browned and cheese is bubbly, 13-15 minutes.
• Tear burrata cheese into about 6 pieces (or thinly slice fresh mozzarella) and scatter them over baked pizza. Garnish with prosciutto and fresh basil, and finish with a drizzle of balsamic reduction. Cut into 8 slices.