Category Archives: Pizza

Naan Bread Pizza Margherita

Naan Bread Pizza Margherita

If you cannot find naan bread in your local supermarket, pita bread will work fine.

Two 8 Inch Naan Breads
8 Slices Of Mozzarella Cheese (Four Slices Per Pizza)
1/2 Pint Of Cherry Tomatoes Cut Into About ¼ Inch Wide Slices
10 Fresh Basil Leaves Torn In Half
A Minced Garlic Clove
¼ Cup Of Olive Oil
½ Teaspoon Of Sea Salt
A Pinch Of Red Pepper Flakes

Preheat the oven to 375 degrees.

Combine the tomatoes, the basil, the garlic, the olive oil, the sea salt, and the red pepper flakes in a bowl. Mix well.

Spread the tomato mixture out evenly on each piece of naan bread. Top the tomatoes with the mozzarella cheese (four slices per pizza). Put the pizza pies on a baking sheet.

Bake in the preheated oven for 10-15 minutes until the cheese is bubbly and slightly browned.

Let the pizzas rest for 7-10 minutes before slicing.

Pizza With Salsa Rosa, Baby Spinach, Feta Cheese And Mozzarella

Pizza With Salsa Rosa, Baby Spinach, Feta Cheese and Mozzarella

A Twelve Inch Prepared Pizza Shell (Pre-Baked Are Preferred)

A Twelve Inch Aluminum Pizza Pan

1/4 Cup Of Olive Oil

1/4 Cup Of Crumbled Feta Cheese

10 Mozzarella Cheese Slices

8 Ounces Of Baby Spinach (Cooked In A Half Inch Of Salted Boiling Water For Two Minutes And Squeezed Well To Remove Any Excess Water)

A Minced Garlic Clove

A Cup Of Whole San Marzano Tomatoes (Hand Crushed)

A Roasted Red Bell Pepper Cut Into About One Inch Pieces

A Roasted Hot Red Cherry Pepper Cut In About Half Inch Pieces

1/4 Teaspoon Of Sea Salt

Preheat the oven to 450 degrees.

Place the pizza shell in the pizza pan.

Spread the olive oil evenly over the top of the pizza shell.

Combine the tomatoes, the red bell pepper, the cherry pepper, the garlic, and the sea salt in a bowl. Mix well. Spread this mixture evenly over the top of the pizza.

Place the cooked spinach evenly over the sauce.

Place the feta cheese uniformly over the spinach. Finally, top the pizza with the mozzarella cheese slices.

Bake in the pre-heated oven for 10-15 minutes until the cheese is bubbly and browned around the edges.

Let the pizza sit for ten minutes before slicing.

Naan Bread Pizza With Tomato Pesto, Spinach, And Roasted Red Pepper

Naan Bread Pizza With Tomato Pesto, Spinach and Roasted Red Pepper

This recipe was improvised when my grocery store did not have any pizza dough or pizza shells. I was in a hurry and could not wait for the in-store bakery to make fresh dough. I saw the naan bread and I decided to substitute that for regular pizza crust. If you can’t find naan bread in your local supermarket, pita bread will work fine.

Two 8 Inch Naan Breads

Two Roma Tomatoes Cut In Half

5 Fresh Basil Leaves

A Minced Garlic Clove

3 Tablespoons Of Olive Oil

A Six Ounce Package Of Baby Spinach (Cooked In About 1/2 Inch Of Boiling Water And 1/4 Teaspoon Of Sea Salt For Three Minutes And Then Drained Well In A Colander)

A Roasted Red Bell Pepper Chopped Into About 3/4 Inch Squares

8 Slices Of Part Skim Mozzarella Cheese (Four Slices Per Pizza)

1/4 Teaspoon Of Crushed Red Pepper Flakes

A Pinch Of Ground Black Pepper

1/4 Teaspoon Of Sea Salt

Into a food processor, add the tomatoes, the basil leaves, the garlic clove, a tablespoon of olive oil, a pinch of ground black pepper, and 1/4 teaspoon of sea salt. Pulse until smooth. Taste and add more sea salt and/or black pepper, as needed. Set this tomato pesto aside.

Preheat the oven to 350 degrees.

Brush the top of each piece of the naan bread with a tablespoon of olive oil. Spread the tomato pesto out evenly on each piece of the naan bread. Place the spinach and the roasted red peppers in equal amounts on the top of the tomato pesto. On each pizza, add four slices of mozzarella cheese on top of the vegetables.

Bake in the preheated oven until the cheese melts and is slightly browned around the edges.

Let the pizza cool for at least ten minutes before slicing.

This pizza makes for a great hors d’oeuvre.

Pizza With Cherry Tomatoes, Kalamata Olives, Roasted Red Peppers, And Basil Oil

Pizza With Cherry Tomatoes, Kalamata Olives, Roasted Red Peppers and Basil Oil

A Twelve Inch Prepared Pizza Shell (Pre-Baked Are Preferred)

A Twelve Inch Aluminum Pizza Pan

Ten Fresh Basil Leaves

1/4 Cup Of Olive Oil

1/2 Pint Cherry Tomatoes Sliced In Half

A Roasted Red Pepper Cut Into About 1/2 Inch Wide X 1 Inch Long Strips

A Minced Garlic Clove

1/3 Cup Of Pitted Kalamata Olives Sliced In Half

1/4 Teaspoon Of Sea Salt

A Pinch Of Freshly Ground Black Pepper

10 Part Skim Mozzarella Cheese Slices

Into a food processor, add the basil leaves, the sea salt, the ground black pepper, and the olive oil. Pulse until smooth.

Preheat the oven to 475 degrees.

Evenly brush the top of the pizza shell with the basil infused oil. Spread the tomatoes, the minced garlic, the olives, and the red pepper strips uniformly over the top of the pizza. Place the mozzarella cheese slices over the vegetables.

Baked in the preheated oven for 15 minutes or until the cheese becomes bubbly. Let the pizza sit out at room temperature for 10-15 minutes before slicing.

Spinach Pizza

Spinach Pizza

Two Twelve Inch Prepared Pizza Shells (Pre-Baked Are Preferred)

Two Twelve Inch Aluminum Pizza Pans

Two Pounds Of Fresh Baby Spinach Leaves

Ten Fresh Basil Leaves

Two Minced Garlic Cloves

The Juice Of 1/2 Lemon

Four Tablespoons Of Olive Oil

Three Teaspoons Of Sea Salt

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Ground Black Pepper

16 Slices Of Pre-Sliced Part Skim Mozzarella Cheese

Preheat the oven to 475 degrees.

Into a large pot, add about an inch of cold water and two teaspoons of sea salt. Bring the water to a boil. Add the basil leaves and the spinach leaves. Cook until the leaves have wilted (about two minutes). Drain the spinach and basil leaves in a colander. Squeeze out as much water as possible.

Place the pizza shells in the aluminum pizza pans. Brush the pizza shells uniformly with the olive oil. Sprinkle the pizza shells evenly with a teaspoon of sea salt and the crushed red pepper flakes. Spread out an equal amount of the minced garlic on each pizza. Place the cooked spinach and the cooked basil leaves evenly on each pizza. Squeeze the lemon juice on the spinach. Add the mozzarella cheese on top of the spinach (eight slices per pie). Sprinkle the ground black pepper evenly on top of the cheese.

Bake in the preheated oven for 10-15 minutes until the cheese is bubbly and slightly brown. Let the pizza pies cool for ten minutes before them cutting into slices.

Veggie Pizza

Veggie Pizza

Two Twelve Inch Prepared Pizza Shells (Pre-Baked Are Preferred)

Two Twelve Inch Aluminum Pizza Pans

Two Broccoli Crowns

Four Roasted Red Peppers (Cut Into About One Inch Pieces)

Two Minced Garlic Cloves

Ten Basil Leaves

Four Tablespoons Of Olive Oil

Two Teaspoons Of Sea Salt

1/2 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Ground Black Pepper

(8) Slices Of Provolone Cheese

(8) Slices Of Part Skim Mozzarella Cheese

Cut the broccoli florets off of the stems. The florets should be bite sized. Chop the stems into about 1/2 inch cubes. Add about 1/2 inch of cold water to a shallow pan. Add the cubed broccoli stem pieces and a teaspoon of sea salt to the pan. Put the pan on high heat and cook the stem pieces until they are soft. Add the florets. Cover the pan and steam the florets for 4 minutes. Drain the broccoli well in a colander.

Preheat the oven to 475 degrees.

Place the pizza shells in the aluminum pizza pans. Brush the tops of the pizza crusts evenly with the olive oil. Sprinkle the tops equally with a teaspoon of sea salt and 1/2 teaspoon of crushed red pepper flakes.  Add an equal amount of the basil and the garlic to each pizza. Place an equal amount of the red peppers and the broccoli to each pizza. Add the same amount of both the provolone and the mozzarella cheeses to each pizza. Sprinkle the top of the cheese uniformly with the ground black pepper.

Bake in the preheated oven for 15 minutes or until the cheese becomes bubbly and slightly brown. Let the pizza sit for at least ten minutes before cutting it into slices.

Calzones

28 Ounces Of Pizza Dough

28 Ounces Of Ricotta Cheese

10 Ounces Of Frozen Spinach (Thawed With Most Of The Water Squeezed Out)

Two Minced Garlic Cloves

1/2 Cup Of Grated Pecorino Romano Cheese

A Beaten Egg

3/4 Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Nutmeg

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Cup Of Chopped Fresh Basil

1/4 Cup Of Chopped Fresh Italian Parsley

Two Tablespoons Of Olive Oil

All Purpose Flour

Calzones

Rub the pizza dough with a tablespoon of olive oil. Place the pizza dough in a bowl. Cover the dough with a damp towel or plastic wrap. Let the dough sit out at room temperature until it rises and just about doubles in size.

Into a mixing bowl, combine the spinach, the ricotta cheese, the Romano cheese, the garlic, the basil, the parsley, the beaten egg, the sea salt, the nutmeg, the black pepper and the crushed red pepper flakes. Fold all of the ingredients together.

Preheat the oven to 425 degrees.

Divide the pizza dough into four equal parts.  Spread a thin layer of all purpose flour evenly on a flat surface. Using a rolling pin that has been lightly coated with flour, roll out each piece of dough into rough circles about 1/4 inch thick. Cook’s Note: Roll from the middle of the dough out towards the edges. This process will take a little time to do since the dough is very elastic.

Place equal amounts of the ricotta cheese mixture into the center of each circle. Fold the dough over the cheese creating a half moon shape. Using a fork, gently press down the edges to create a seal. Brush each calzone with olive oil. Using a knife, cut three slits on the top of each calzone.

Brush a baking sheet lightly with olive oil. Place the filled calzones on the baking sheet leaving at least an inch of space in between each one.

Bake in the preheated oven for 25-30 minutes until the calzones are golden brown. Let the calzones cool for 10 minutes before serving.

French Bread Pizza

French Bread Pizza

A Loaf Of French Bread Cut In Half Lengthwise

A Pound Of Sliced Mushrooms

Four Tablespoons Of Olive Oil

1/2 Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

Two Cups Of Shredded Mozzarella Cheese

1/3 Cup Of Grated Pecorino Romano Cheese

1/2 Teaspoon Of Fresh Thyme

A Teaspoon Of Chopped Fresh Oregano

A Teaspoon Of Chopped Fresh Italian Parsley

A Minced Garlic Clove

Add two tablespoons of olive oil to a 12-14 inch non-stick skillet and put the pan on medium high heat for two minutes. Add the mushrooms and spread them out evenly in the skillet. Let the mushrooms cook without touching them for five minutes. Turn the mushrooms and cook for an additional three minutes. Turn off the heat. Add the sea salt, the black pepper, the garlic, the thyme, the oregano, and the parsley. Mix well.

Preheat the oven to 425 degrees.

Brush the cut sides of the French bread uniformly with two tablespoons of olive oil. Spread the mushrooms out evenly on top of the cut sides of the bread. Sprinkle the mushrooms with the Romano cheese. Place the shredded mozzarella cheese on top of the mushrooms. Put the two halves of the French bread (cheese sides up) on a baking sheet. Bake in the preheated oven for 10-15 minutes until the cheese is bubbly.

Let the pizza cool for 5 minutes. Cut into three inch pieces and serve.

Easy Pizza Margherita

Easy Pizza Margherita

(2) Twelve Inch Prepared Pizza Shells (Pre-Baked Are Preferred)

(2) Twelve Inch Aluminum Pizza Pans

A 28 Ounce Can Of San Marzano Whole Tomatoes

Two Minced Garlic Cloves

(10) Fresh Basil Leaves Torn In Half

A Teaspoon Of Dried Marjoram

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Crushed Red Pepper Flakes

16 Slices Of Park Skim Mozzarella Cheese (Or More If You Like)

Three Tablespoons Of Extra Virgin Olive Oil

Preheat the oven to 485 degrees.

Drain the tomatoes in a colander to remove the can juices  (Note: retain the can juices and use at a later date for recipes that call for tomato puree). Place the drained tomatoes in a mixing bowl. Crush the tomatoes with your hands into smaller pieces. Add the garlic, the basil, the marjoram, the sea salt, and the crushed red pepper flakes. Mix well.

Place the pizza crusts in the pizza pans. Using a pastry brush, apply the olive oil evenly on top of each pizza. Spread the tomatoes out uniformly on top of each pizza. Top the tomatoes with the mozzarella cheese.

Bake the pizzas in the oven for 15 minutes until the cheese becomes bubbly and slightly browned.

Let the pizzas cool for 15 minutes before cutting. The use of a pizza wheel is recommended.