Ingredients
For the Pizza
1 lb whole milk mozzarella cheese, cut into thin slices
1 lb pizza dough, store-bout or homemade, at room temperature
Grated Parmesan Cheese
Olive oil
For Homemade Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Roasted Sausage, Mushroom, Tomaro Sauce
2 cups roasted cherry tomatoes {see recipe}
3 Spicy Italian Sausage links, casing removed, and meat broken into small pieces
2 cups sliced mushrooms
Directions
For the dough
Combine all the ingredients for the dough in the large bowl of an electric mixer and with The paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes. Place in a greased bowl, cover, and let rise until doubled.
Preheat the oven to 375 degrees F. Oil a medium baking dish and combine the sauce ingredients, by mixing well. Roast the sauce until the sausage meat is fully cooked. Remove from the oven and set aside to cool down,
Raise the oven temperature to 500 degrees F and place the oven rack on the lowest shelf in the oven.
For the pizza
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Brush the dough lightly with olive oil.
Cover the dough with the sliced mozzarella.
Spread the sauce over the cheese.
Bake the pizza on the bottom rack of the oven for 15 -18 minutes, until the crust is lightly brown.
Let stand for 5 minutes before slicing.
Ingredients
Pizza Dough
3 cups bread flour
1 teaspoon instant yeast
1 cup warm water
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon salt
Pizza Sauce
1 tablespoon olive oil
1 garlic clove, grated
½ onion, diced
1 bell pepper, diced
¼ teaspoon red chili flakes
14 oz container chopped Italian tomatoes
½ teaspoon salt
Pizza
16 oz whole milk mozzarella cheese, sliced
½ cup grated Parmesan cheese
Directions
For the pizza dough
Combine all the ingredients in an eclectic mixer bowl and mix with the paddle attachment until combined. Switch to the dough hook and knead the dough for 5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise until doubled about 60-90 minutes.
For the sauce
Heat the oil in a saucepan, add the garlic, onions, and peppers, and cook until tender, about 10 minutes. Add the remaining ingredients and stir well. Turn the heat down to a simmer and cook the sauce for about 45 minutes or until thickened.
To assemble the pizza
Roll the dough out on a floured surface into an 18-inch by 14-inch rectangle. Cover the dough with the mozzarella cheese slices, and spread the sauce over the cheese, leaving a one-inch border on all sides. Starting on the 18-inch side, roll the dough up into a cylinder. Seal the edges. Cut the roll into 12 one-inch slices and place o the rolls on two parchment-covered cookie sheets. Let rest for 30 minutes and heat the oven to 400 degrees F. Sprinkle the top of each roll with Parmesan cheese.
Bake the rolls for about 15 minutes until crispy and golden brown. Let rest for 5 minutes before serving.
Ingredients
1 lb pizza dough, at room temperature
16 oz whole milk mozzarella cheese, sliced thin
¼ cup grated Parmesan cheese
Sauce
14 oz container of finely chopped Italian tomatoes
2 tablespoons of olive oil
2 garlic cloves, minced
1 medium onion, sliced
12 oz fresh button mushroom, sliced
1 teaspoon dried Italian seasoning
Directions
For the dsauceSaute the mushrooms and onions in oil until tender. Add the remaining ingredients and simmer for 20 minutes/
To assemble the pizza
Spray or oil the pizza pan and spread the dough to the edges. Place the sliced mozzarella on top of the dough. Spread the tomato mixture over the cheese. Spread the squash mixture over the tomatoes. Top with shredded mozzarella, Parmesan cheese, oregano, and crushed red pepper.
Bake the pizza on the bottom rack of the oven for 15-20 minutes.
Pizza Dough
Ingredients
1 (.25 ounce) package of instant yeast
1 teaspoon honey
1 cup warm water (110 degrees F/45 degrees C)
3 cups bread flour
1 tablespoon olive oil
1 teaspoon salt
Directions
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.
When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza. Turn the oven to 450 degrees F and let the oven heat for 30 minutes.
Topping Ingredients
Tomato Mixture
1 ½ cups chopped Italian tomatoes
½ teaspoon salt
½ teaspoon dried Italian seasoning
1 tablespoon olive oil
1 small garlic clove, minced
Pizza Topping
1 tablespoon olive oil
1 medium onion, thinly sliced
Kosher salt
1 small clove of garlic, minced
2 medium yellow squash, trimmed and thinly sliced into circles
8 oz sliced mozzarella cheese
1 cup coarsely grated mozzarella
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
Crushed red pepper flakes
Directions
Combine the tomato mixture ingredients in a mixing bowl and set aside.
Spread the squash slices on a kitchen towel and sprinkle lightly with salt. Let rest for 20 minutes and then squeeze the water out of the squash. Place in a bowl and add the onion, garlic, and oil. Mix well.
To assemble the pizza
Spray or oil the pizza pan and spread the dough to the edges. Place the sliced mozzarella on top of the dough. Spread the tomato mixture over the cheese. Spread the squash mixture over the tomatoes. Top with shredded mozzarella, Parmesan cheese, oregano, and crushed red pepper.
Bake the pizza on the bottom rack of the oven for 15-20 minutes.
Pizza Pinwheels
Ingredients
Overnight Pizza Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Pizza Sauce
2 spicy Italian sausage links, cooked and diced
26 oz container of strained Italian tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1/2 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes
1 teaspoon honey
1 tablespoon olive oil
Pinwheels
Overnight pizza dough, divided in half {about 12 oz. each}
Pizza Sausage Sauce
4 cups shredded mozzarella cheese
Grated parmesan cheese
Directions
One day before making the pizza:
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight.
When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pinwheels
For the sauce: Combine all the ingredients for the pizza sauce in a saucepan. Bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for 30 minutes.
Preheat the oven to 350℉. Line two large baking sheets with parchment paper and spray lightly with cooking spray.
Lightly flour a large wooden cutting board. Roll out one piece of dough into a rectangle about 12 by 8 inches.
Sprinkle the dough with 2 cups pf shredded mozzarella chase. Spoon ½ cup of sausage sauce on top of the cheese and spread it out with the back of the spoon. Leave a 1-inch border all around the dough.
Roll pizza width-wise (the longest side) and seal the edges.
Slice the roll into 6 pieces and place them on one of the prepared pans.
With your hand, gently press down each pinwheel. Sprinkle the top with grated parmesan cheese.
Repeat with the second piece of dough.
Bake for about 30 minutes, rotating the pans on the oven shelves after 15 minutes.
Allow thee pinwheels to cool for 10 minutes before serving.
Creamy Italian Dip With Cut-Up Vegetables
Ingredients
Dip
3 tablespoons dried Italian herbs
1 tablespoon of dried minced onion
1 teaspoon garlic powder
¼ cup warm water
½ cup mayonnaise
½ cup plain Greek yogurt
1 cup sour cream
½ teaspoon salt
Vegetables Cut Into long strips: Cucumber, bell bells, carrots, celery. Radishes and cherry tomatoes are also good.
Directions
Soak the Italian seasoning, onion, and garlic powder in the warm water for 15 minutes. Sir in the mayonnaise, yogurt, and sour cream. Add the salt and mix well. Cover and chill for several hours or even overnight.
Place the dip in a serving bowl and arrange the vegetables on a serving platter.
Last week I shared the ratatouille recipe that I made with the freshest end-of-the-summer vegetables. The recipe is versatile and I was able to create a number of dishes from the recipe. The first was an appetizer with brie, the second a delicious pizza and the third was a hearty pasta dish.
Here is the link to the ratatouille recipe.
Pizza
Ingredients
1 lb of your favorite pizza dough
16 oz mozzarella cheese, sliced
2 cups leftover ratatouille
1/2 cup grated Parmesan cheese
Directions
Preheat the oven to 459 degrees F.
Oil a large pizza pan and place the dough on the pan. Using your fingers push the dough to the edges of the pan.
Distribute the cheese slices over the dough. Spread the ratatouille over the cheese. Sprinkle with Parmesan.
Place the pan in the oven and cook until lightly brown, 15 to 20 minutes. Let rest 5 minutes before cutting into serving pieces.
Pasta
Ingredients
5 Spicy Italian sausage links, casing removed
2 cups leftover ratatouille
2 cups canned Iranian tomatoes chopped
1 lb short pasta
1 cup grated Parmesan cheese
Directions
Place the sausage in a large deep skillet. Brown the meat breaking it into small pieces with a wooden spoon as it browns. add the ratatouille and tomatoes. Heat on low for 39 minutes.
Cook the pasta al dente according to the package instructions. Do not drain. Using a spider or slotted spoon, remove the cooked pasta from the skillet. Stir well and let the pasta cook in the sauce, Mix well and add the grated cheese. Serve in pasta bowls.
Pizza Margarita
Marinara Pizza Sauce
1 cup Italian crushed tomatoes
1 tablespoon extra virgin olive oil
1 garlic clove, thinly sliced
¼ teaspoon red pepper flakes
1/2 dried Italian seasoning
Salt and black pepper
Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Topping
½ cup grated Parmesan cheese
12 oz sliced fresh mozzarella
A large handful of fresh basil leaves
Olive oil
Directions
For the dough
Combine all the ingredients for the dough in the large bowl of an electric mixer and with Cthe paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes. Place in a greased bowl, cover, and let rise until doubled.
For an overnight rise: Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.
Turn the oven to 450 degrees F and let the oven heat for 30 minutes.
For the sauce
Combine the sauce ingredients in a mixing bowl
For the pizza
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Brush the dough lightly with olive oil.
Spread the tomato sauce evenly over the dough leaving a ½-inch border. Sprinkle the Parmesan cheese over the sauce,
Bake the pizza on the bottom rack of the oven for 15 minutes. Remove the pizza from the oven and cover the baked dough with fresh mozzarella slices and basil leaves.
Bake 8-10 minutes until the cheese has melted and the crust is lightly brown.
Let stand 5 minutes before slicing.
Ingredients
Dough
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
3 cups bread flour
1 teaspoon salt
1 tablespoon extra virgin olive oil
Topping
1 medium zucchini, finely diced
1 yellow bell pepper, finely diced
2 plum tomatoes, seeded and finely diced
One-quarter of a large red onion, finely diced
16 oz block whole milk mozzarella cheese, sliced thin
2 cups shredded mozzarella cheese
1 teaspoon dried oregano
Salt and pepper to taste
Crushed red pepper flakes for serving
Directions
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Place in a greased bowl, cover, and let rise until doubled.
For an overnight rise: Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.
Turn the oven to 450 degrees F and let the oven heat for 30 minutes.
Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.
Top the crust in the following order: slices of mozzarella, vegetables, oregano, salt, pepper, and shredded mozzarella cheese.
Bake the pizza on the bottom rack of the oven for 15-20 minutes or until the crust is golden. Let stand 5 minutes before slicing.
Pizza Dough
A chewy pizza crust that can be made quickly with just basic pantry ingredients for when you are in a hurry. Makes 1 lb of pizza dough.
Ingredients
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
Directions
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt, and oil. Beat until smooth. Let rest for 5 minutes.
Place the dough in an oiled pizza pan and press and stretch the dough to the edges of the pan.
Cover with a kitchen towel and let rest for 30 minutes.
Place an oven rack on the bottom shelf of the oven and preheat the oven to 450 degrees F.
After the dough has rested, add the toppings as indicated below.
Sausage and Peppers Topping
ingredients
8 oz spicy Italian Sausage, cut into thin slices
1 lb small bell peppers, sliced thin
1 large onion sliced thin
1 clove garlic, minced
1 teaspoon dried Italian seasoning
8 oz mozzarella cheese, sliced thin
Olive oil
Pizza Sauce
Ingredients
26 oz container strained or chopped Italian tomatoes
1/2 teaspoon salt
1/2 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1/2 teaspoon dried Italian seasoning
½ teaspoon red pepper flakes
1 teaspoon honey
1 tablespoon olive oil
Directions
Combine all the ingredients for the pizza sauce in a saucepan. Bring the mixture to a boil. Lower the heat to a simmer and cook uncovered for 30 minutes.
Preheat a large sauté pan on medium-high and place 1 tablespoon of olive oil in the pan, then add sausage and cook until browned about 6 minutes, stirring until no pink remains. Add the remaining ingredients and saute until the vegetables are tender.
Let stand 5 minutes to cool.
Top the rested dough with slices of mozzarella cheese, pizza sauce, peppers, onions, and sausage.
Bake the pizza on the bottom rack of the oven for 20–25 minutes or until the crust is golden, the cheese is melted, and the toppings are thoroughly heated. Let stand 5 minutes before slicing.
Ingredients
1 lb of your favorite pizza dough or use my recipe
Olive oil
1 tablespoon pizza seasoning (see below)
8 oz mozzarella cheese, thinly sliced
2 cups ricotta cheese
1/2 cup heavy cream
1 teaspoon salt
3 oz baby spinach leaves
2 cups shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
Directions
Remove the pizza dough from the refrigerator an hour before you are ready to prepare the pizza.
Preheat the oven to 450 degrees F. Coat a large pizza (16 inches) pan with olive oil spray.
Press the dough out in the pan all the way to the edges and up the sides a bit. Brush the dough with olive oil and sprinkle with 1 tablespoon of the pizza seasoning. Arrange the sliced mozzarella over the dough.
Combine the ricotta, cream, and salt. Mix well and pour over the sliced mozzarella.
Arrange the spinach leaves over the ricotta. Sprinkle the shredded mozzarella and parmesan over the spinach.
Place the pan in the oven and bake for 20 minutes. Let rest 5 minutes and then cut into slices.
Pizza Seasoning
Ingredients
6 tablespoons dried Italian seasoning
1 tablespoon dried onion flakes (or onion powder)
1 tablespoon garlic powder
1 tablespoon fennel seeds
1 tablespoon paprika
½ tablespoon coarse black pepper
½ tablespoon red pepper flakes
Combine all spices in a bowl and mix well.
Store in a sealed container.
