Gozney Pizza Dough

This recipe requires minimal ingredients but it does require time.  I've converted this to my standard of easiness: I use instant yeast which cuts down on 1 of the 2 rise times.  I also make a double batch and freeze half of the dough balls for a quick pizza night any day of the week.  And because I prefer not to measure any of my ingredients by grams, or to mix any of my dough by hand, I've modified the ratios.

Gozney Pizza Dough

Recipe modified from Gozney

12 cups flour

2 Tbsp salt

1 1/2 tsp instant yeast 

5 c. water

Combine all dry ingredients in an electric mixing bowl.  Add water and mix for 10 minutes.  

Roll dough out onto greased counter or cutting board.  Cut in half and let rest for 5-10 minutes.

Cut each half into 6 equal pieces (a scale is helpful here).  Shape each piece by hand into a smooth, flattened round.  Place 6 rounds on a greased or silicone lined baking sheet and cover with a lid.

Place cookie sheets in fridge if using in the next day or two, or freeze for up to 3 months.

When ready to make pizza, remove dough balls from fridge and leave out at room temperature for at lease 6 hours (9-12 hours if frozen).

Garlic Cheese Breadsticks

Paired with your favorite soup, or in addition to a great pizza night, these garlic cheese breadsticks are sure to please.

Garlic Cheese Breadsticks
Recipe from Baked by Rachel

1 c. water
2 1/4 tsp. dry yeast
1 tsp. sugar
2 1/2 c. flour
1 tsp. salt
1/2 tsp. garlic powder
1 Tbsp. unsalted butter
3 cloves garlic, minced
1/4 c. parmesan cheese
2-3 c. mozzarella cheese, shredded

Stir the yeast and sugar into the warm water and allow yeast to proof.
To your mixing bowl, add flour, salt and garlic powder.
Turn the mixer on low and slowly add the yeast mixture.
Mix or knead for 6 minutes.
Transfer to a lightly greased bowl, cover and allow to rise until doubled, about 1 hour.

Knead dough to remove air bubbles, and roll out to desired shape.
Place on a greased cookie or pizza sheet.
Melt butter and add in the minced garlic.
Use a pastry brush to brush garlic mixture over entire surface of dough.
Sprinkle with parmesan and mozzarella cheeses.

Bake at 425 degrees for 12-15 minutes, until cheese is golden brown.

Taco Pizza

My sister served up this pizza at our last family vacation.  It is delicious and it feeds a crowd!  Mix up the toppings however you would like, this is a winner!

Taco Pizza

Recipe modified from Life as a Lofthouse

1 pizza dough recipe

1/2 lb. ground beef

2 Tbsp. taco seasoning

1 16oz can refried beans

3 c. shredded cheese

1/2 c. chopped tomatoes
1/4 c. sliced black olives
4 green onions, chopped
1 c. corn, optional - I liked it better without

Prepare pizza dough and spread out on large baking sheet.
Bake at 375 for 8-10 minutes, or until lightly golden.

Meanwhile, brown beef in a large skillet until no longer pink; drain.
Add taco seasoning to cooked beef.
Heat up refried beans, stir, and spread evenly over the top of the warm pizza.
Top with cooked ground beef.
Sprinkle with cheese, tomatoes olives, green onions and corn.

Return to oven and bake an additional 5-7 minutes, or until cheese is melted.
Serve immediately with salsa and sour cream if desired.

Pepperoni Pizza Quesadillas

I have a thing for pepperoni pizza right now.  This is a great knockoff when you are in a hurry.  I've found myself making these over and over again throughout the months for a quick and easy lunch.

Pepperoni Pizza Quesadillas

Recipe and photo from Snixy Kitchen

8 flour tortillas, cooked

2 c. mozzarella cheese

1/3 lb. pepperoni

2 c. pizza sauce

Heat a skillet over medium heat and fry pepperoni until crisp; transfer to paper towels to drain.

Brush one side of each tortilla with a thin layer of pizza sauce (so thin that if you turned it over, none would drip).

Sprinkle cheese on top of the sauce on the bottom tortilla.

Top with pepperoni.

Sprinkle with another layer of cheese, and place tortilla on top, sauce side down.

Lay quesadilla in skillet over medium heat and cook for 3-5 minutes on each side, until cheese is melted and tortillas are crispy.

Slice into quarters and serve with additional sauce, if desired.

Bottled Pizza/Pasta Sauce

This is an excellent way to use up all of those tomatoes from the garden.  I particularly love this recipe because it has a lot of other veggies included, and still has a great taste.  We use ours primarily for pizza sauce, but it is also a great substitute for any marinara or spaghetti sauce for recipes.

If you don't have a pressure canner, this also freezes very well.

Bottled Pizza/Pasta Sauce

Menu Managed Original

20-25 slicing tomatoes

1 zucchini

1 1/2 onions

1 bell pepper (preferably red, orange or yellow)

4 carrots
1-2 stalks celery

2-3 jalapeno's, seeds and ribs included

2 Tbsp. sugar

1 Tbsp. kosher salt

1 Tbsp. pepper

2 Tbsp. parsley flakes

4 Tbsp. minced garlic cloves

2 Tbsp. apple cider vinegar

1 tsp. celery seed

2 Tbsp. Italian seasoning

2 c. fresh basil leaves (or 2 Tbsp. dried)
1 large handful cilantro, chopped

2 cans tomato paste (optional)

balsamic vinegar

Blanch and peel tomatoes.

Chop tomatoes and drop into a large colander.

Let sit for 1 hour, stirring occasionally, to remove juice.

Meanwhile, chop remaining vegetables into large chunks.

Put tomatoes and veggies in a large pot and turn to medium-high heat.

Add seasonings and cider vinegar.

Bring to a boil and boil, stirring occasionally, for 20 minutes.

With an immersion blender, blend everything until desired consistency - we like ours smooth (if you want a chunky sauce, you can use a potato masher).

Let simmer, uncovered, until sauce reduces to your desired thickness - at least 2 hours.

The longer you let it simmer, the thicker it will become.

Add tomato paste (optional), for an even thicker sauce.

Season to taste with salt and pepper.

Add balsamic vinegar to hot pint or quart sized mason jars (1/2 tsp. for each pint, 1 tsp. for each quart).

Ladle hot sauce into hot jars, leaving 1" headspace.
Remove air bubbles with a rubber spatula or knife.

Wipe rims clean and put on lids and screw bands, fingertip tight.

Process in pressure canner at 13 lbs. (Utah elevation); 15 minutes for pint jars, 20 for quarts.

Allow canner to release pressure naturally.

Remove from canner and place on towel to cool, tightening lids with hot pads.

Yields: ~14 cups (7 pints, or 3 1/2 quarts)
One pint jar makes enough sauce for 2 pizza's.

**If freezing:

Once sauce has reached your desired thickness, simply let it cool, place in freezer containers or bags, and freeze.

Veggie Pizza

This vegetarian pizza is packed with flavor!  One of my favorites to make when the garden is full.

Veggie Pizza

Menu Managed Original

1 pizza dough

2 cloves garlic

2 Tbsp. olive oil

1/2 c. onion, chopped fine

1 slicing tomato, seeded

1/4 c. fresh basil leaves, rough chop

1/2 small zucchini

1/2 small summer squash
 1/2 c. chopped red, orange or yellow bell pepper
1 Tbsp. Italian seasoning
3/4 c. pepperjack  or cheddar cheese

1 1/4 c. mozzarella cheese

Prepare pizza dough and roll out.

Mix olive oil with garlic and brush evenly over entire surface of dough.

Mix cheeses with Italian seasoning and spread half the mixture over pizza.

Thinly slice tomatoes (you may need to cut it in half and give it a slight squeeze to remove some of the juice).

Layer onions, basil leaves, zucchini, summer squash and bell pepper.

Top with remaining cheese mixture.

Bake at 425 for 15 minutes, or until cheese is melted and golden brown.

French Bread Pizza

This is more of a method than a recipe.  This can be made with any combination of toppings you like/have on hand, and comes together quickly.

French Bread Pizza

french bread

pizza sauce

mozzarella cheese

pizza toppings of choice

Slice bread horizontally.

Spread sauce over  each half and top with mozzarella and toppings.

Bake at 350 for 10 minutes.

Turn on broiler and leave in oven until cheese is melted completely starting to brown.

Zucchini Pizza Casserole

Another great zucchini recipe to add to the arsenal before your garden starts becoming too overwhelming!

Zucchini Pizza Casserole

Recipe modified from Taste of Home

4 c. shredded zucchini

1/2 tsp. salt

2 eggs

1/2 c. Parmesan cheese

1 c. mozzarella cheese

1 c. cheddar cheese

1 lb. ground beef

1/2 c. chopped onion

2 cloves garlic

1 tsp. basil

1 tsp. Italian seasoning

1-2 jalapeno's, optional

2 c. pizza sauce

1 medium green bell pepper, chopped

Shred zucchini and place in a colander in sink.

Sprinkle with salt and allow to drain for at least 30 minutes.

Using a clean dish towel, wring out the zucchini to remove all liquid (the more the better).

In a small bowl, combine cheeses and mix to combine.

In a large bowl, mix eggs, 1/2 of the cheese mixture and the zucchini.

Press zucchini mixture into a greased 9x13" dish and bake at 400 degrees for 20 minutes.

Meanwhile, cook beef with onion in a skillet until no longer pink.

Add garlic, basil, Italian seasoning, jalapenos and pizza sauce; heat through.

Pour beef mixture over zucchini.

Sprinkle with remaining cheese.

Sprinkle with chopped bell pepper.

Bake at 400 for an additional 15 minutes.

Cowboy Pizza

Pretty classic flavor combinations going on here, but still one of my favorites (although I think I say that about every type of pizza...)

Cowboy Pizza
Pepperoni
1/2 lbs. Italian sausage
1/2 c. chopped onion
olives
1/2 bell pepper (color of choice)
mushrooms (optional)
pizza sauce
2 c. mozzarella cheese

Saute sausage with onion until meat is cooked through and onions are tender.
Spread sauce over dough and top with 1 1/2 c. cheese.
Layer pepperoni, sausage and onion mixture, bell peppers and mushrooms.
Sprinkle with remaining cheese.
Bake at 450 for 12-15 minutes.

Philly Cheesesteak Pizza

This pizza is not your average run of the mill.  It is VERY filling, and has good flavor.

Philly Cheesesteak Pizza

Recipe from Taste of Home

1 pizza dough

3/4 c. pizza sauce

1/2 green pepper, julienned

1/2 red pepper, julienned

1/2 small onion, sliced

4 cloves garlic

2 oz. cream cheese, cubed

2 c. shredded provolone cheese

1-2 c. shredded roast beef

1/3 c. pickled pepper rings

1/4 c. grated Parmesan cheese

1/2 tsp. dried oregano

Prepare pizza dough.

Mix garlic cloves with pizza sauce and spread over crust.

Evenly dot with cream cheese.

Sprinkle 1 c. provolone cheese over cream cheese.

Top with peppers, onions, beef, pepper rings and remaining provolone.

Sprinkle with Parmesan and oregano.

Bake at 400 for 20 minutes or until cheese is melted and bubbly.

Pizza Sauce

This is a quick and delicious sauce for any type of pizza.

The leftovers can be frozen in individual baggies so you can have a great tasting sauce anytime.

Pizza Sauce

Recipe from Mindika Moments

2 Tbsp. olive oil
4 large or 6 regular cloves garlic; minced

2 cans tomato sauce
1 can Italian diced tomatoes
1 can tomato paste
1 c. fresh basil (or 2 Tbsp. dried)

1/2 c. fresh grated Parmesan cheese
2 Tbsp. balsamic Vinegar
1 tsp. salt
1 tsp. red pepper flakes

In a small skillet, heat the olive oil over medium heat.

Add the minced garlic and sauté for 2-3 minutes.

In a food processor or blender combine the cooked garlic, along with the olive oil and all other ingredients.

Pulse or blend until everything is well combined; 2-3 minutes.

Spread over pizza crust or divide into servings and freeze.

Makes 4 cups.

(I get enough sauce for 6-7 pizza's, but it will depend on how big your crust is as well as how much sauce you like).

Spinach, Carmelized Onion and Sun Dried Tomato Pizza

This might just be my new favorite pizza.  And if you don't know, that is saying a lot.  Make this.  And then bring me at least one piece...

Spinach, Carmelized Onion and Sun Dried Tomato Pizza

Menu Managed Original

1 pizza dough

2 c. shredded mozzarella cheese

large handful baby spinach leaves

1 large onion, carmelized

3/4 c. sun dried tomatoes in oil, drained, with some oil reserved

2 Tbsp. Parmesan cheese

Prepare dough and roll out.

Brush entire surface of dough with reserved oil from sun dried tomatoes.

Sprinkle 1 c. mozzarella over dough.

Arrange spinach in a single layer over entire pizza.

Spread carmelized onions over spinach leaves.

Sprinkle remaining mozzarella over onions.

Bake at 400 for 15 minutes.

Arrange sun dried tomatoes on top and sprinkle Parmesan cheese over everything.

Bake for an additional 5 minutes.

Chicken and Bacon Stuffed Pizza Rolls

My kids love these!  They are perfect for on the go lunches, snacks, dinner, etc.  Mix and match whatever pizza ingredients you have on hand!

Chicken and Bacon Stuffed Pizza Rolls

Idea from Our Best Bites

1 loaf bread dough

1/2 pkg. Ranch Dressing mix
1/4 c. mozzarella cheese

3/4 c. sharp cheddar cheese, cubed

3/4 c. pepperjack cheese, cubed

1/2 lb. bacon, cooked and crumbled

1 c. cooked chicken, shredded or cubed

Prepare dough, and roll out into a 12" by 8" rectangle

Cut the rectangle into 24 squares (use a pizza cutter).

On top of each square place a few cubes of cheddar, pepperjack, chicken and bacon.

Take the four corners of each square and fold them over the toppings.

Work all of the edges around until you have formed it into a ball.

Place in greased muffin pan.

Continue until all 24 squares are done.

Spray tops of rolls with cooking spray.

Mix dry ranch dressing mix with mozzarella cheese, and top each roll with some of the mixture.

Bake at 400 for 15 minutes, or until golden brown on top.

Serve with marinara sauce or ranch dressing for dipping.

**If freezing: place unbaked rolls in the freezer (I just put my whole muffin tray in there).  Once frozen, remove and store in freezer bags.

Bake frozen rolls at 400 for 20 minutes, or until browned.

Sun Dried Tomato Chicken Pesto Pizza

I pretty much love anything that involves pesto.

And who doesn't love pizza?

This is a great combination.

Sun Dried Tomato Chicken Pesto Pizza

1 pizza dough

1/2 batch basil pesto sauce
1/2 c. sun dried tomatoes
2 c. mozzarella cheese
1 chicken breast, shredded or cubed

Prepare pizza dough.
Spread pesto over dough.
Sprinkle 1 c. cheese over pesto.
Arrange chicken and sun dried tomatoes evenly over pizza.
Top with remaining 1 c. cheese.
Bake at 450 for 12-15 minutes, until cheese is browned slightly and crust it cooked through.

BBQ Chicken Pizza

BBQ Chicken Pizza

Pizza Dough (my recipes are here and here)

1 chicken breast, marinated in BBQ sauce

2 c. mozzarella cheese

1/2 can tomato sauce

1/4c. BBQ sauce

1/2 red onion, sliced thin

cilantro

Grill marinated chicken breast and cut up into bite sized pieces.

Roll out pizza crust.

Combine tomato sauce and BBQ sauce and spread over pizza.

Top sauce with 1 c. of cheese.

Spread chicken and onion slices over pizza and top with remaining cheese.

Bake at 450 for 10-12 minutes.

Top with cilantro leaves.

Spiced 4 Cheese Pizza

I was recently given a LOT of pepperjack cheese (which I happen to love).

So... I've been trying to incorporate it into some of my meals this week.

I started with pizza.

Spiced 4 Cheese Pizza

Pizza dough (found here)

1/2 - 1 can tomato sauce (my hubs LOVES a lot of sauce, so we use a full can)

2 Tbsp. Italian seasoning

1 c. pepperjack cheese

1/3 c. mozzarella cheese

1/3 c. cheddar cheese

1/3 c. parmesan cheese

1 tsp. dried cilantro

Roll out pizza dough.

Mix Italian seasoning with sauce and spread over dough.

Top with cheese.

Bake at 425 until browned and bubbly, about 12-15 minutes.

Sprinkle with dried (or fresh) cilantro.

Chicken Taco Pizza

This is a great twist on pizza,

very different from your average flavors

but very delicious as well!
(Also Tate's favorite and most requested home-made pizza).

Chicken Taco Pizza

Menu Managed Original
 

1 pizza dough (recipes found here and here)

1 can tomato sauce

2 Tbsp. taco seasoning (1 packet)

1 c. mozzarella cheese

1 c. cheddar cheese

1/2 - 1 can black beans, rinsed, drained, and patted dry

1 c. cooked chicken, cubed or shredded

1/2 bell pepper (I used red), diced

Optional toppings:
Green Onions

Olives

Sour cream

Cilantro

Roll out pizza dough.

Stir taco seasoning into tomato sauce and spread over pizza.

Combine cheeses, and put half on top of sauce.

Layer black beans, chicken, pepper, and remaining cheese.

Bake at 475 for 12 minutes, or until cheese is golden brown.

Top with optional toppings (I like cilantro and sour cream)

Margarita Pizza

Margarita Pizza
1 pizza dough (recipe found here)
1-2 cloves garlic, minced

1 Tbsp. olive oil
2 Roma tomatoes
Basil Leaves
2 c. mozzarella cheese

Roll out pizza dough.
Combine garlic with olive oil and brush over dough.
Spread 1 c. cheese over pizza.
Top with sliced tomatoes and torn or roughly chopped basil leaves.
Sprinkle remaining cheese on top.

Bake at 425 for 15-20 minutes, until cheese is golden and crust has browned.

Fruit Pizza

By far one of the best looking desserts... and so delicious!

Fruit Pizza
1 stick butter, softened
8 oz. cream cheese, softened
1 c. powdered sugar
1 tsp. almond extract
1 Tbsp. honey
1 Tbsp. water
1 can refrigerated pizza crust (or you can use my pizza dough recipe found here)
Fruit of choice.  I've used:
mandarin oranges
kiwi
raspberries
bananas
strawberries
peaches
pears
blue berries

Preheat oven to 425 degrees (if using store bought pizza crust - 400 if using my recipe)

Roll out dough, forming a 9x13" rectangle, or the size of your cookie sheet.
Combine honey and water in a small bowl, stirring until honey is dissolved.
Brush dough with honey mixture and bake for 8-10 minutes, or until crust turns golden brown.

In a mixing bowl, combine butter, cream cheese, sugar, and almond extract.
Beat with hand mixer on low until smooth and creamy.
Spread cream cheese mixture on crust.
Use a pizza cutter or knife to cut into desired portions, and arrange fruit on top.

Serve immediately.
Refrigerate any leftovers.

Ham and Pineapple Pizza

A classic.

Ham and Pineapple Pizza

1 pre-made pizza dough (you can use my recipe found here).

Your favorite pizza sauce

1 c. pre-cooked, cubed ham

1 small can pineapple tidbits or chunks

2 c. shredded mozzarella cheese

1 Tbsp. Italian Seasoning

Roll out pizza dough, and spread sauce all over.

Sprinkle 1 c. cheese on sauce and sprinkle an even layer of Italian Seasoning on top.

Spread ham and pineapple evenly over cheese, and top with remaining cheese.

Bake at 475 for 12 minutes, or unril cheese browns and crust is cooked all the way through.