Tag Archives: pizza

Crescent Pepperoni Rollups


1 can refrigerated crescent rolls
40 slices pepperoni
4 pieces mozzarella string cheese, cut in half
garlic powder
pizza sauce


Preheat oven to 375F.

Unroll crescent rolls and separate into 8 triangles.

Place 5 slices of pepperoni on each crescent roll.

Top pepperoni with string cheese half and roll up.

Sprinkle crescent rolls with garlic powder.

Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown.

Serve with a side of warm pizza sauce.

Cheesy Garlic Knot White Pizza Dip


Pizza Dough
8 oz Cream Cheese – Softened
1 Cup Shredded Mozzarella Cheese
1/2 Cup Grated Parmesan Cheese
1/2 Cup Whole Milk Ricotta Cheese
1/4 Cup Fresh Basil – Chopped
6 Cloves Garlic – Chopped and divided
1 tsp Red Pepper Flakes
1/2 Cup Butter – Melted
1/4 Cup Fresh Parsley – Chopped


Divide Pizza Dough into 12-14 equal sized balls. With floured hands, roll the dough balls into logs and tie into individual knots, tucking the excess underneath.

Coat a 10 inch oven-safe skillet with olive oil. Place the knots in a ring around the skillet. Cover with plastic wrap and let rest for 30 minutes – allowing dough to reach room temperature.

In a medium bowl, combine Cream Cheese, Mozzarella, Parmesan, Ricotta, Basil, 3 cloves of Garlic (chopped), and Red Pepper Flakes.

Melt the butter and add the Parsley and remaining Garlic. Stir well.

Uncover the Knots and scoop the dip into the center of the skillet. Brush the knots with the butter/garlic mixture (reserving some for after baking), and top the dip with an additional sprinkle of cheese (optional).

Bake in a preheated oven at 400F (200C) for 20 minutes. Broil on High for two additional minutes or until knots and cheese get lightly browned – watching closely so as not to burn it.

Remove from oven and brush lightly with additional Garlic Butter. Let cool slightly before serving

Mexican Pizza


1 pound ground beef
1 package taco seasoning
1 can (14 oz.) refried beans
1 can (12 oz.) Enchilada Sauce
1 package flour tortilla shells
1 package shredded Mexican cheese blend
1 medium tomato, diced
sliced green onions


1. Heat oven to 350.

2. In a medium pan, brown ground beef. Drain. Add taco seasoning and water (per directions on package).

3. Place tortillas on a greased baking sheet in a single layer. Bake 4-5 minutes, flip and bake another 4-5 minutes, or until golden brown.

4. In a microwaveable-safe bowl, heat refried beans for 45 seconds, stir, and heat for another 30 seconds.

5. Assemble pizzas. On each baked tortilla, spread a layer of refried beans, then place a layer of seasoned ground beef. Spoon a bit of the enchilada sauce on top of the beef and top with shredded cheese.

6. Place the pizzas back onto the baking sheet and bake for 3-4 minutes (just until the cheese melts).

7. Top with diced tomatoes, green onions and sour cream.

Margherita Pizza


Pizza dough, homemade or store-bought
All-purpose flour, for dusting
3 cup Tomato Sauce, recipe follows
1/4 cup chopped tomatoes
1 teaspoon dried oregano
Fresh basil leaves
Fresh mozzarella cheese, sliced into thin rounds
Cornmeal, for stone
Special equipment: Pizza stone

Basic Tomato Sauce

1 tablespoon olive oil
1/2 red onion, small dice
4 tablespoons minced garlic
Salt and freshly ground black pepper
6 fresh basil leaves, chopped
3 tablespoons red wine
1 (28-ounce) can whole plum tomatoes
1/2 cup water


Place a pizza stone in the oven. Preheat the oven to 500 degrees Fahrenheit, allowing the stone to get hot. Roll out the pizza dough on a floured surface into approximately an 8 to 10-inch round and 1/4-inch thick. Ladle the sauce onto the dough and spread it over the top, leaving about a 1-inch border around the edge. Top with the tomatoes, oregano, some basil leaves and mozzarella rounds. Carefully remove the pizza stone from the oven, and dust with the cornmeal. Place the pizza on top of the stone and pop the whole thing in the oven. Bake until crust is golden and the cheese has melted, about 10 minutes.

Cut into wedges and serve immediately.

Basic Tomato Sauce:

Heat the oil in a pot over medium heat. Add the onion and garlic and cook for about 5 to 7 minutes, until onions are soft and translucent. Season with salt and pepper to taste, and add the basil leaves, red wine, and tomatoes. Bring to a boil, then simmer for about 20 to 25 minutes. Cool the sauce before using it to make pizza.

Sausage and Gravy Breakfast Pizza


1 pound refrigerated pizza dough
1 pound ground sausage
1 stick unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups milk, (2% OK)
1 cup shredded mozzarella cheese
3 large eggs
3 tablespoons finely chopped green onion tops


Preheat oven to 425 degrees F. and line a pizza pan with parchment paper or lightly spray with cooking spray.

Press pizza dough on pizza pan, pressing evenly to 10-12 inch pizza. Bake for 10 minutes then remove from oven.

Brown and cook sausage, set aside.

To prepare gravy, melt butter into medium saucepan over medium heat. Whisk in flour, salt and pepper until thick and combined. Slowly whisk in milk, whisking constantly until thick and creamy. Stir in cooked sausage. Spread 1/2 cup-3/4 cup of sausage gravy over partially cooked pizza dough. Top with shredded cheese, eggs, salt, pepper and green onions.

Bake for another 15-20 minutes until eggs are set and pizza is cooked through. Remove and let cool for 5-10 minutes before serving. Save extra gravy for additional use.

Makes 8 Servings

Tortilla Pizza

Serves 4


4 flour tortillas
6-8 oz. ham, thickly sliced or cubed
1 large white onion, diced
1 tomato, sliced
2 cups mozzarella cheese, shredded
3 tablespoons fresh basil, roughly chopped
1 tablespoon extra-virgin olive oil
salt and pepper, to taste


Preheat oven to 400 F.

Heat olive oil in a large pan over medium high heat and saute diced onions until translucent and softened. About 8 minutes.

Season with salt and pepper, and add ham to the onions. Cook until slightly browned and set aside.

Spread tortillas out on 1-2 baking sheets and sprinkle mozzarella evenly over the tops of the tortillas, then add onions and ham.

Lay the tomato slices over the cheese, onions and ham and then add chopped basil.

Place in oven and bake for 12-15 minutes, or until cheese is melted and tortillas are crispy

BBQ Chicken Pizza

Yields 1, 12-inch pizza


1 pound store-bought pizza dough
1/3 cup BBQ sauce; 2 tablespoons for chicken (homemade or store-bought)
1 cup rotisserie chicken, diced or cubed
1/2 small red onion, thinly sliced
1 cup mozzarella cheese, grated
cilantro, to taste, garnish
cornmeal, for dusting baking sheet


Preheat oven to 475 F.

In a small bowl, coat your cubed chicken in 2 tablespoons barbecue sauce. Set aside 10-15 minutes.

Take a baking sheet, turn it upside down and lightly sprinkle with cornmeal.

Roll out your dough on a lightly floured surface. Should be approximately 12 inches round and 1/4-inch thick. Transfer to baking sheet.

Using a spoon, gently spread 1/3 cup sauce over the dough (leaving a small border around the edges) sprinkle cheese evenly on top, leaving some to go over the chicken as well.

Top with chicken and onion and sprinkle with remaining cheese.

Place in oven and bake for 14-16 minutes, or until golden brown and bubbly. 17 minutes if you want extra crispiness.

Remove from oven and top with freshly cut cilantro. Serve immediately.

Cauliflower Pizza Crust Gluten-Free


4 cups raw cauliflower rice (about one medium head)
1 egg, beaten
1/3 cup goat cheese or ricotta cheese
1 tsp dried oregano
Pinch of salt
Pinch of cayenne pepper (optional)


Preheat the oven to 400 degrees F, then begin to make the cauliflower rice.

Cut the cauliflower head into florets and add them, in batches, to a food processor. Pulse each batch until the cauliflower turns into a rice-like texture.

There are two ways to cook the cauliflower rice – on the stovetop or in the microwave. To cook on the stovetop, fill a large pot with an inch of water and bring it to a boil. Then, add the cauliflower rice, cover the pot, and let it cook for about 4 to 5 minutes – draining it into a fine-mesh strainer afterward. To cook in the microwave, place the rice cauliflower in a microwave-safe bowl and cook for 7 to 8 minutes, letting it rest after for a few minutes but fluffing the rice every so often.

After straining the cauliflower rice, transfer to a clean, thin dishtowel and twist the towel around the rice to get all the excess moisture out – or, pat the rice firmly with paper towels until all the excess moisture is gone. There’s a surprising amount of moisture in there, but it’ll be worth it to make sure the crust is dry.

Put the drained rice into a large bowl and add the egg, cheese, and spices. Mix together thoroughly.

Line a baking sheet with parchment paper (a must) and then press the dough onto the baking sheet into the shape you’d like. Try to keep the dough about 1/3-inch thick, and a little thicker around the edges if you’d like a traditional crust shape.

Bake the crust for about 35 to 40 minutes, or until the crust is firm and golden-brown. Then, remove from the oven and add sauce, cheese, and your toppings of choice before returning the pizza back to the oven for about 5 to 10 minutes (cook until the cheese is bubbly).

Let the pizza rest for a few minutes, then cut into slices and serve.

Homemade Deep Dish Pizza

(makes about 12 servings)


For the dough:

4 cups all-purpose flour
3 tablespoons yellow cornmeal
1 3/4 teaspoons salt
2 3/4 teaspoons instant yeast
2 tablespoons olive oil
5 tablespoons butter, melted
2 tablespoons vegetable oil
1 cup 2 tablespoons lukewarm water

For the sauce:

2 tablespoons unsalted butter
1/4 cup grated onion
1/2 teaspoon dried oregano
4 garlic cloves, minced
1 28-ounce can crushed tomatoes
1/2 teaspoon sugar
2 tablespoons chopped fresh basil leaves
1 tablespoon extra-virgin olive oil

For the toppings:

1 pound shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Your choice of toppings (pepperoni, sausage, peppers, etc.)


To make the dough, mix all the dough ingredients together and knead them by hand or with a mixer for about 7 minutes (use a medium-low speed with the mixer). Then, put the dough in a lightly oiled bowl, cover it, and let it rise for about 60 minutes until it’s nice and puffy.

When the dough’s almost done rising, start preparing the sauce. Melt the butter in a medium saucepan over medium-high heat, and then add the onion, oregano, and 1/2 teaspoon of salt. Cook the onion for about 5 minutes, until it starts to get tender and translucent.

Add the garlic to the sauce and cook for about a minute, then add the tomatoes and sugar. Bring the heat to high so the sauce starts to simmer, then lower the heat to medium-low and let it simmer for about 30-35 minutes (it should reduce in size by about 2 cups).

Get your deep-dish pan ready you can use a 14-inch pan, cast-iron skillet, or two separate 9-inch pans (springform cake pans work really well for this). Grease the entire thing with cooking spray and drizzle 3-4 tablespoons of oil into the bottom of the pan, making sure the bottom and partway up the sides are evenly oiled.

Stretch the dough with your hands to make as big of a circle as you can, then lay the dough in the pan and stretch it until it starts to shrink back. Cover the dough and let it rest for another 15 minutes, and preheat the oven for 425 degrees F.

Stretch the dough to cover the bottom of the pan and then press it up the sides of the pan with your fingers. Let the crust rest for another 10-15 minutes, and then bake it for 10 minutes until it’s just starting to brown.

It’s time to check the sauce once it has reduced by the 2 cups mentioned before, take it off the heat, add the basil and oil, and season with salt and pepper to taste.

Take the crust out of the oven and cover the bottom with cheese. Add whatever toppings you like, and then spoon the sauce on top of everything (enough so the sauce isn’t as high as the crust you want to leave a little room there). Sprinkle the top with Parmesan cheese.

Bake for about 25 minutes, or until the cheese on top starts to brown and the crust starts to look golden-brown. Let it cool for about 15 minutes.

Pizza Margherita



1 (1/4-ounce) package active dry yeast (2 1/4 teaspoon)
1 3/4 cups unbleached all-purpose flour, divided, plus more for dusting
3/4 cup warm water, divided
1 teaspoon salt
1/2 tablespoon olive oil


15 ounce can whole tomatoes in juice
2 large garlic cloves, smashed
2 tablespoons olive oil
4 basil leaves, plus more for sprinkling
1/4 teaspoon sugar
6 ounces fresh mozzarella or mozzarella di bufala, cut into 1/4-inch-thick slices


1. Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes. Make sure mixture has creamy appearance before proceeding with other steps. If necessary, start over with new yeast until the right consistency develops.

2. Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil. Stir until smooth. Stir in 1/4 to 1/3 cup flour, enough to make the dough a bit slippery and sticky so that it pulls away from sides of bowl.

3. On a floured surface, knead the dough until it reaches a smooth and elastic consistency, about 8 minutes. Form into a ball, put in a bowl, and dust with flour. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours. Alternatively, you can allow dough to rise in the fridge for a day. Just make sure you bring it back to room temp before you try to shape it.

4. While dough is rising, pulse tomatoes with juice in a blender until you’ve created a chunky sauce.

5. Next, cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and lightly golden. Add tomato puree, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup. This should take about 40 minutes. Season with salt and cool.

6. Preheat oven to 500F at least 45 minutes before you’re ready to cook the pizza, and place your pizza stone on oven rack in lower third of electric oven (or on floor of gas oven).

7. Once dough has risen, shape it without punching it down. Dust it with flour, then transfer to a parchment-lined pizza peel or large baking sheet. Pat out dough evenly with your fingers and stretch it so it’s about 14 inches round, reflouring fingers if necessary.

8. Spread sauce over dough, leaving a 1-inch border. Arrange cheese on top, leaving a 2- to 3-inch border.

9. Place the baking sheet (with pizza on it) onto pizza stone in oven. Bake about 15 minutes, until dough is crisp and browned and cheese is bubbling. Transfer pizza to a cutting board and cool for at least 5 minutes. Sprinkle with fresh basil leaves before serving.