RED AND BLUE PIZZA RECIPES

Steps:

• Remove the dough from the refrigerator to bring to room temperature.
• Preheat the oven to 475°F.
• Heat a medium pot of water to boiling on high.
• Wash and dry the fresh produce.
• Large dice the potatoes.
• Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester).
• Grate the asiago cheese on the small side of a box grater.
• Peel and small dice the shallot.
• Pit the peach; cut into ½-inch-wide wedges.
• Place in a medium bowl with the vinegar, sugar, half the shallot and season with salt and pepper to taste.
• Set aside to marinate, stirring occasionally, for at least 10 minutes.
• While the peach marinates, add the potatoes and a pinch of salt to the pot of boiling water.
• Cook 10 to 12 minutes, or until tender when pierced with a fork.
• Drain thoroughly.
• While the potatoes cook, in a bowl, combine the tomato sauce, garlic paste, dried oregano, remaining shallot and season with salt and pepper to taste.
• While the potatoes continue to cook, lightly oil a sheet pan.
• On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness (if the dough is resistant, let rest for 5 minutes).
• Carefully transfer the dough to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil.
• Leaving a 1-inch border around the edges, evenly top the prepared dough with the tomato sauce, cooked potatoes, mozzarella cheese (tearing into bite-sized pieces before adding), asiago cheese and season with salt and pepper.
• Bake the pizza, rotating the sheet pan halfway through, 17 to 19 minutes, or until the crust is lightly browned and the cheese has melted.
• While the pizza bakes, pick the basil leaves off the stems; discard the stems.
• Top the baked pizza with half the basil (tearing the leaves just before adding).
• Let stand at least 2 minutes before serving.
• Just before serving, reserving the marinating liquid, drain the marinated peach.
• In a bowl, combine the arugula, remaining basil (tearing the leaves just before adding), marinated peach, and as much of the reserved marinating liquid as you’d like.
• Drizzle with olive oil and season with salt and pepper.
• Toss to thoroughly coat; season with salt and pepper to taste.
• Serve the baked pizza with the salad on the side.

Steps:

• Preheat oven to 400°F.
• Spray baking sheet with baking spray.
• Unroll dough and place on baking sheet, pressing into a 13x9-inch rectangle.
• Combine Parkay, brown sugar and cinnamon in small bowl.
• Spread over dough; prick with fork.
• Bake 10 to 12 minutes or until crust is crisp and golden brown.
• Remove from oven; cool slightly.
• Combine pudding and yogurt; spread mixture over crust.
• Arrange fruit in flag design over pudding mixture.
• Cut into 8 pieces.
• Top each piece with Reddi-wip; serve immediately.