TODAY SHOW PIZZA RECIPE RECIPES

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HOMEMADE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Homemade Pizza Recipe: How to Make It - Taste of Home image

This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. —Marianne Edwards, Lake Stevens, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 2 pizzas (3 servings each).

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1-1/4 cups warm water (110° to 115°)
1/4 cup canola oil
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour
1/2 pound ground beef
1 small onion, chopped
1 can (15 ounces) tomato sauce
3 teaspoons dried oregano
1 teaspoon dried basil
1 medium green pepper, diced
2 cups shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 537 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 922mg sodium, CarbohydrateContent 64g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

RACHAEL'S HOMEMADE PIZZA RECIPES | RECIPE - RACHAEL RAY SHOW



Rachael's Homemade Pizza Recipes | Recipe - Rachael Ray Show image

Rach likes to throw a pizza party with homemade dough, an easy pizza sauce and endless tasty toppings.

Provided by Rachael Ray

Number Of Ingredients 55

Rach's Naples-Style Pizza Dough OR Same-Day Pizza Dough
quartered
Flour
for surface
About ½ cup Easy Pizza Sauce
1 ½ cups shredded mozzarella and provolone
combined
¼ cup hot cherry pepper rings
About 1 thinly sliced green and/or red bell pepper or frying/cubanelle peppers
½ red onion
very thinly sliced
About ½ cup Easy Pizza Sauce
8 to 10 slices hot soppressata
1 ½ cups smoked mozzarella
3 tablespoons grated pecorino cheese (Rach & John's go-to is Locatelli)
Torn fresh basil
to serve
Crushed red pepper flakes
to serve
Extra-virgin olive oil (EVOO)
for drizzling
4 to 5 ramps
spring onions or scallions
chopped
whites and greens separated
Extra-virgin olive oil (EVOO)
Salt
1 cup ricotta
½ cup grated pecorino cheese (Rach & John's go-to is Locatelli)
plus more for topping
Generous pinch ground fennel
fennel pollen or fennel seed
optional
Zucchini flowers
stamen removed
or very thinly sliced baby zucchini
for topping
Sliced or shredded fresh mozzarella
Crushed red chili flakes
for topping
Honey
for drizzling
5 baby potatoes
3 tablespoons extra-virgin olive oil (EVOO)
2 bulbs garlic
peeled
About 3 tablespoons sliced fresh sage
plus torn leaves
for topping
1 ½ cups shredded Fontina Val d'Aosta
gruyere or mozzarella
Grated parmigiano-reggiano cheese
for topping
Truffle oil
optional

Steps:

  • Preheat pizza stones on rack in center at 550°F for 1 hour
  • Place ¼ dough on floured surface, flip to coat, then roll out to a 10- to 12-inch round
  • Carefully wrap the dough over the rolling pin, then place rolled out dough on floured pizza peel
  • For The Rachael: Top the dough with a thin layer of sauce
  • Add most of the cheese, then arrange hot peppers, sweet peppers and onions on top
  • Sprinkle with a little more cheese
  • Bake on hot pizza stone in oven to crisp, brown and bubbly
  • For The John: Top the dough with a thin layer of sauce
  • Arrange the hot soppressata on top, then some smoked mozzarella and more soppressata
  • Sprinkle with pecorino cheese (Rach & John's go-to is Locatelli) and an extra sprinkle of smoked mozzarella
  • Bake on hot pizza stone in oven to crisp, brown and bubbly
  • Top with basil and red chili flakes, drizzle with olive oil and serve
  • For Zucchini & Ramp Pizza: Sauté the whites of ramps in olive oil with salt
  • Mix ricotta with ramps, pecorino, and, if using, a sprinkle of ground fennel
  • Top pizza dough with ramp ricotta, then spread gently and evenly
  • Top with zucchini flowers in a big sun pattern or very thinly sliced baby zucchini sliced on a mandolin or by hand
  • Scatter mozzarella on top along with ramp greens, more mozzarella and a few more flowers, and then sprinkle with pecorino cheese
  • Bake to crisp and brown and bubbly
  • Top with chili flakes and a drizzle of honey to serve
  • For Potato & Garlic Pizza: Parboil 5 baby potatoes for 5 minutes, then drain, cool and very thinly slice
  • In a pot, combine olive oil with garlic over low heat and simmer until garlic turns to mush, then add sage
  • Slather dough gently with garlic paste and top with a thin layer of potatoes
  • Top potatoes with fontina, then sprinkle with parm
  • Roast to bubbly and brown, top with truffle oil, if using, and torn sage leaves

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