The sauce recipe makes enough for 2 pies. You can freeze half for another day or make two pizzas.
Ingredients
1 lb store-bought or homemade pizza dough
16 oz mozzarella, sliced thin
!/4 cup grated Parmesan cheese
Sauce
6 Italian sausage links, casing removes
8 oz. sliced mushrooms
2-14 oz containers of finely chopped Italian tomatoes
2 garlic cloves, minced
¼ cup finely chopped onion
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
¼ cup red chili flaked
Directions
For the sauce heat the oil in a large saucepan, add the sausage meat and cook stirring and breaking up the meat as it browns. When brown, add the garlic and onion and cook for 2 minutes. Add the sliced mushroom and cook for 5 minutes. Add the seasonings and tomatoes. Bring to a simmer and cook for 30 minutes
Preheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the mozzarella cheese slices. Spread the sauce over the cheese.
Parmesan.
Bake the pizza for about 20 minutes. Let rest 5 minutes before serving
Ingredients
Basic Pizza Dough {see recipe}
4 oz can of sliced mushrooms, drained
¾ cup of marinated artichoke hearts drained
¾ cup canned roasted red pepper strips, drained
1 teaspoon dried oregano
½ teaspoon red chili flakes
Salt and pepper to taste
1 cup prepared marinara sauce
16 oz mozzarella, sliced
Grated Parmesan cheese
Olive oil
Directions
reheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the mozzarella cheese slices. Spread the marinara sauce over the cheese.
SDistribute the mushrooms, artichoke hearts and red pepper strips topping evenly over the sauce.
Sprinkle with oregano and Parmesan.
Bake the pizza for about 20 minutes. Let rest 5 minutes before serving..
Ingredients
Basic Pizza Dough {see recipe}
2 tablespoons olive oil
16 oz sliced button mushrooms
¼ onion, finely chopped
1 teaspoon dried Italian seasoning
½ teaspoon red chili flakes
Salt and pepper to taste
1 cup prepared marinara sauce
16 oz mozzarella, sliced
Grated Parmesan cheese
Directions
Dor the sauce
Heat the oil in a large skillet and, them add the mushroom, onion and garlic. Cover the pan and let the ingredients simmer for 10 minutes. Remove the cover and turn up the heat slightly and cook the mushroom until all their liqid id gone. Add the seasoning and sauce. Cook for 5 minutes and turn off the heat.
reheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Cover the dough with the cheese slices. Spread the mushroom topping evenly over the dough and cheese.
Sprinkle with Parmesan.
Bake the pizza for about 28-20 minutes. Let rest 6 minutes before cirring.
Caciocavallo is a distinguished Italian cheese from southern Italy that means “horse cheese”, due to the fact that during the maturation process, two kinds of cheese are bound together with a rope in a horizontal way on a wood surface, called in Italian “ a cavallo”, then “horse”. It is an ancient traditional cheese, the first time mentioned in history was 500 BC by Hippocrates. There are other kinds of Caciocavallo cheese based on their origins as well as the type of milk. The most famous is made with cow’s milk from the southern areas of Italy
Ingredients
Basic Pizza Dough {see recipe}
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
1 bunch thin asparagus (about 1 pound)
Canned or jarred Roasted red pepper strips, drained
1 small handful of fresh sage or basil leaves, chopped
Sea salt and freshly ground pepper, to taste
1 cup shredded mozzarella cheese
1 cup shredded caciocavallo cheese
½ cup grated Parmesan cheese
Directions
Combine 2 tablespoons of olive oil with the minced garlic. Remove the woody stems from the asparagus.
Preheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges.
Spread the garlic oil over the pizza dough and sprinkle the mozzarella cheese evenly over the dough. Sprinkle the caciocavallo cheese evenly over the dough. Distribute the chopped sage evenly over the cheese,
Alternate the asparagus spears and pepper strips in a circle around the entire pizza top. {see photo}. Sprinkle with Parmesan and the remaining oil.
Bake in the oven for about 15- 20 minutes until the crust is lightly brown. Serve with a salad.
Simple Spinach Salad
Ingredients
5oz baby spinach
1 tablespoon lemon juice
3 tablespoons olive oil
1/3 cup grated Parmesan cheese
2 tablespoons diced walnuts
Fresh ground black pepper
Directions
To toast the walnuts*. Add walnuts to a small ungreased skillet over medium heat. Let the diced walnuts warm up, stirring occasionally until they just begin to darken and become fragrant, this usually takes about 5-6 minutes.
Remove the skillet from the heat, give the walnuts a little shake, and let the walnuts rest on the warm skillet 2-3 more minutes to finish toasting until ready to add to the salad.
Place the spinach to a bowl and drizzle with lemon juice and olive oil.
Toss the spinach to coat in lemon juice and olive oil.
Add cheese, walnuts, and a dash of freshly cracked pepper. Toss again and serve immediately.
Ingredients
16 oz. pizza dough homemade or store-bought
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon garlic powder
8 oz. container of ricotta cheese
16 oz pkg. mozzarella cheese, sliced thin
10 oz. pkg. frozen chopped spinach thawed, drained, and squeezed dry
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 450°F.
Combine spinach with the salt, oregano, and garlic powder in a mixing bowl
Press pizza dough into a greased 16-16” round pizza pan.
Lay slices of mozzarella over the dough. Spread the ricotta cheese evenly over the mozzarella.
Top the ricotta with the spinach using a tablespoon to distribute evenly. Sprinkle the Parmesan cheese over the spinach.
Drizzle the top of the pizza with the olive oil.
Bake for 15-18 minutes, or until the pizza crust is golden brown in color. Let rest for 5 minutes before cutting into 8 slices.
I served this pizza with a Greek Salad.
Even though this pizza is vegetarian, I call it an antipasto pizza because the topping ingredients I use are found in antipasto appetizers.
For Homemade 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
Directions
Combine all the dough ingredients 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 6 minutes. Place in a greased bowl, cover, and let rise until doubled.
Antipasto Pizza
Ingredients
lb whole milk mozzarella cheese, cut into thin slices
1 lb pizza dough, store-bout or homemade, at room temperature
Grated Parmesan Cheese
½ cup sliced sun-dried tomatoes packed in oil
½ cup chopped oil-cured black Italian olives
8 artichoke hearts packed in oil and sliced
¼ of red bell pepper sliced thin
¼ of red onion, sliced thin
Olive oil
For The Pizza
Preheat the oven to 500 degrees F. Oil a 16-inch pizza pan.
Press the dough out in the pan to its edges. Top the dough with the mozzarella slices. Scatter the sun-dried tomatoes, olives, artichokes, bell pepper, and onion evenly over the cheese. drizzle with a little olive oil and sprinkle with Parmesan 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
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.
