Hawthorne Lane`s Pepperoni Pizza Recipe

Ingredients:

* 2 pc. Pizza dough (see below)

* 1 teaspoon Virgin olive oil

* 2 cups Whole milk mozzarella cheese, grated (loosely packed)

* 1/2 cup Buffalo mozzarella, cubed into 1/2" pieces (about 4 oz.)

* 1 Red bell pepper, roasted, peeled and sliced into 1/4" strips

* 12 Kalamata olives

* 2 tablespoons Grated Parmesan cheese

* 2 ounces Gingrass Family Smoked Pepperoni, sliced very thinly (1/8" or less)

* 2 tablespoons Chopped Italian parsley

Pizza Dough

* 4 cups All purpose flour

* 1 1/2 cup Warm water (about 90 F.)

* 1 teaspoon Salt

* 1 teaspoon Fresh yeast

* 1 1/2 teaspoon Honey

* 1 tablespoon Olive oil

Directions:

Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.

Roll the doughs into roughly 10 " rounds using a pie pin or by pounding and stretching the

dough.

Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the doughs down

on it. Brush the olive oil over the center of the dough then spread the mozzarella cheese evenly

over the dough, leaving a half inch rim without cheese.

Arrange the cubed buffalo mozzarella, the olives and the roasted peppers over the cheese. Finally,

slide the pizzas into the oven.

Bake for five minutes then remove from the oven and arrange the sliced pepperoni over the

cheese and sprinkle the Parmesan over. Return to the over and continue to bake for five more

minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

Remove from the oven and place on a cutting board. Sprinkle the chopped Italian parsley over

and cut into six or eight pieces. Serve immediately.

Pizza Dough makes doughs for six pizzas

Combine the salt, flour and honey in an electric mixer and mix using the dough hook to distribute

evenly.

Add the water and yeast and mix for two minutes on low speed to bring the dough together.

Increase the speed to medium and mix for six minutes, pushing the dough back into the mixing

bowl if it creeps up the side.

Add the olive oil and mix until the dough has absorbed to oil and comes back together.

Turn out onto a lightly floured work surface and knead by hand to stiffen.

Form into a ball and allow to rest for 30 minutes under a damp cloth.

Scale into 4-1/2 oz. pieces then form into tight balls by rolling under your hand.

Happy Face Pizzas Recipe

Ingredients:

* 6 sticks (1 oz each) Mozzarella String Cheese

* 1/2 cup pizza sauce

* 4 italian bread shells (6 inch)

* Sliced pepperoni or olives

Directions:

Heat: oven to 450 F.

String the string cheese into thin stips. Spread 2 tablespoons of pizza sauce on each shell. Sprinkle

1/2 cup of th cheese on each bread shells Arrange pepperoni or olives on each pizza to create a

smiling face.

Bake 10 to 14 minutes or until cheese is melted.

Ground Beef Pizza Recipe

Ingredients:

* 1 pound Lean ground beef

* 1 teaspoon Salt

* 1/4 teaspoon Pepper

* 1 cup Canned tomatoes; well drained

* 2 tablespoons Parsley; chopped

* 2 tablespoons Onion; finely chopped

* 1/2 cup Low-fat process American

* 2 1/2 teaspoons Italian seasoning

* 1/4 teaspoon Allspice

* Cheese; shredded

Directions:

Combine ground beef, salt and pepper. Pat meat into 9-inch nonstick pie pan. Spread tomatoes

over meat. Combine remaining ingredients; sprinkle over tomato-meat mixture. Bake at 350

degrees for 20 minutes. Cut into 6 equal wedges to serve.

Golden Gate Pizza Recipe

Ingredients:

* 1 (12- to 14-inch size) pizza crust

* 1 cup Cheddar cheese, shredded

* 1/2 pound fresh mozzarella (water packed), 1/4 inch slices

* 1/2 cup prepared pizza sauce

* 1 cup Italian salami, thinly sliced into rounds or strips

* 1 cup pepperoni, thinly sliced into rounds or strips

Directions:

Preheat oven to 425 degrees F.

Spread the pizza sauce on partially baked crust. Sprinkle Cheddar evenly over the sauce. Arrange

salami, sausage and pepperoni evenly over Cheddar. Top pizza with mozzarella slices.

Bake about 15 minutes, or until cheese is melted and the crust is crisp and golden.

Goat Cheese & Walnut Pizza Recipe

Ingredients:

* 1 pizza crust

* 6 ounces Fresh goat cheese

* 2 tablespoons Walnut or safflower oil

* 1/2 cup Walnuts

Directions:

Crumble the goat cheese and sprinkle it all over the pizza. In a small bowl toss the walnuts with

the walnut or safflower oil to coat. Place the walnuts all over the pizza. Bake according to

directions.

Chicago-Style Deep-Dish Pizza Recipe

Ingredients:

* 1 package rapid-rise active yeast (1/4 oz.)

* 1 cup warm water, between 105-115ºF

* 1 teaspoon sugar

* 1 teaspoon sugar

* 2 1/2 cups flour

* 1/2 cup yellow cornmeal

* 1/4 cup olive oil

* 1 pound shredded mozzarella cheese

* 1 pound cooked Italian sausage, crumbled

* 1 (28 oz.) can diced tomatoes, well drained

* 1 teaspoon dried sweet basil

* 1 teaspoon dried oregano

* 1/2 cup grated Parmesan cheese

Directions:

In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the

flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes.

Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to

the hook, and then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and

cover. Let rise for 1 hour.

With oiled fingers press the dough into a deep-dish pizza pan.

Cover the dough with the mozzarella, and then top with the sausage. Place the tomatoes over the

sausage. Top with the basil, oregano and Parmesan cheese.

Bake in a 500ºF oven for 15 minutes. Reduce the heat to 350ºF and bake for 20 minutes, or until

the crust is brown

Gluten Free Rice Crust Pizza Recipe

Ingredients:

Crust

* 2 1/2 cups cooked white rice

* 1/4 cup mozzarella cheese, grated

* 1 egg, lightly beaten

* 1/4 cup onion, finely chopped

* 1 clove garlic, minced

* 1 teaspoon olive oil

* 1 tablespoon butter, melted

Topping

* 1 cup tomato sauce or pizza sauce

* 1/2 teaspoon oregano or basil, dried

* 3/4 cup mozzarella cheese, grated

* 1/4 cup Parmesan or asiago cheese, grated

Directions:

Preheat oven to 425 degrees F. Mix the first four ingredients thoroughly. Spread evenly on the

bottom of a 12-inch pizza pan or pie pan. Bake 15 minutes or until surface is lightly brown.

Saute onion and garlic in the olive oil. Spread over the crust. Spread on the pizza sauce; add dry

herbs if the sauce is bland. Sprinkle on the two kinds of cheese. Return to the oven and bake for 8-

10 minutes until the sauce is bubbly and the cheese is melted.

Goat Cheese Pizza Recipe

Ingredients:

* 1 large Prefabricated pizza shell (I prefer Boboli brand)

* 7 ounces goat cheese, sliced thinly

* 2 cloves garlic minced

* 1 teaspoon dried basil

* olive oil for sprinkling

Directions:

Preheat oven to 450

Spread goat cheese on pizza shell Sprinkle garlic, basil, salt and pepper over cheese Spread out

tomatoes and mushrooms Sprinkle with olive oil Let rest for five minutes before.

Fresh Tomato and Basil Pizza Recipe

Ingredients:

* 1 (12") Italian bread shell like Boboli

* 1 tablespoon olive oil

* 1/2 cup grated or shredded Parmesan cheese, divided

* 3 plum tomatoes, sliced

* 1/4 teaspoon ground black pepper

* 2 tablespoons shredded fresh basil

Directions:

Preheat oven to 450F. Brush bread shell with olive oil. Sprinkle 1/4 cup of the cheese over the

crust. Top with tomato slices and remaining 1/4 cup cheese. Sprinkle with pepper. Bake directly

on oven rack for 8-10 minutes or until crust is crisp and cheese is melted. Sprinkle with basil

before serving.

Foldover Biscuit Pizza Recipe

Ingredients:

* 1 pound lean ground beef

* 1/2 cup chopped onion

* 1/2 cup chopped green bell pepper

* 1 can (8-oz. size) tomato sauce

* 1 can (4-oz. size) Mushroom Pieces and Stems, drained

* 1/2 teaspoon salt

* 1/4 teaspoon pepper

* 1/4 teaspoon dried oregano leaves

* 1 can (12-oz. size) Refrigerated Buttermilk Biscuits

* 1 package (8-oz. size) sliced mozzarella cheese

Directions:

Heat oven to 400°F. Grease large cookie sheet. In large skillet, combine ground beef, onion and

green pepper. Cook over medium heat for 8 to 10 minutes or until beef is thoroughly cooked,

stirring frequently. Drain. Stir in tomato sauce, mushrooms, salt, pepper, and oregano; mix well.

Reduce heat; simmer while preparing biscuit dough.

Separate dough into 10 biscuits. On greased cookie sheet, press or roll biscuits to form 14x10-inch

rectangle. Spread meat mixture over half of dough. Place cheese slices over meat mixture.

Carefully fold dough over cheese slices to form long rectangle. Press edges with fork to seal.

Bake at 400°F. for 15 to 20 minutes or until golden brown.

Fig and Prosciutto Pizza Recipe

Ingredients:

Dough

* 1 package active dry yeast, that has always been in a refrigerator

* 1 pinch of sugar

* 3/4 cup warm water, no hotter than 110 (from the tap)

* 3 cups all-purpose flour

* 2 tablespoons olive oil

* 2 teaspoons sea-salt

* Olive oil for the resting bowl

Pizza

* 1 pint fresh figs, stems removed, sliced to the thickness of a pea.

* 1/2 pound Prosciutto di Parma from San Daniele. Don't you dare use any other kind.

* 1 tablespoon fennel seeds

* Extra virgin olive oil

* pizza dough (above)

Directions:

For Pizza Dough: "Start" the yeast by mixing it with the sugar and water for about seven to ten

minutes. Put the yeast, sugar and water mixture in your stand up mixer, fitted with the dough

hook. Add the flour, olive oil, and salt. Start the machine and let mix until a dough ball forms.

Stop the machine and let the dough rest for three minutes. Pulse the machine three times. Flour

on the counter and put the dough on the floured surface. Knead for five minutes.

Coat a medium-sized bowl with some olive oil. Put the dough in the bowl, then turn the dough

over, so that both sides are covered with a film of oil. Cover the bowl with plastic wrap. Put the

bowl in a warm place for 2 hours so the dough can rise. After two hours, punch the dough in the

middle to deflate. Put it on a floured counter. Cut the dough in half, and freeze one half for future

use. Roll the other half into a ball and cover it with the bowl for thirty minutes.

For Fig and Prosciutto Pizza: Toast the fennel seeds in a hot, dry pan-about five minutes. Set

aside. Heat your oven to 4750 with a pizza stone on the highest rack. Use a cookie sheet pan that

has no edges. Cover it well with Wondra flour or cornmeal. Roll out the dough to the size of the

pizza stone.

Transfer the dough onto the floured sheet pan. Spread out a layer of prosciutto, then the figs, on

the dough. Sprinkle the pizza with the toasted fennel. Transfer the pizza to the pizza stone by

putting the sheet pan on the stone and quickly pulling the tray away, so the pizza slides.

Bake for five minutes or until the bottom of the crust is golden brown. Remove the pizza from the

stone by using the sheet pan and a big spatula. Just before serving, put the pizza onto a cutting

board. Drizzle it well with the extra virgin olive oil and cut it in to squares.

Escargot And Chanterelle Pizza Recipe

Ingredients:

* 1 French bread dough

* 10 ounces French snails (the smaller the better)

* 2 ounces Chanterelle mushrooms, dried

* 1 1/2 pound Raclette cheese, shredded

* 8 ounces Tomato sauce

* 2 cloves Garlic

* 2 tablespoons Parsley, fresh

* 1/2 pound Butter

Directions:

Make the French Bread dough recipe at least 1 day beforehand if you can. Roll the dough out into

the shape of a pizza, put it on a pizza pan, and set it aside. It will keep in the refrigerator

overnight.

Prepare the dried mushrooms according to published recipes (soak, wash, cut, resoak, wash,

drain).

If the snails are too large (larger than a garlic clove), then cut them in pieces. Drain the snails

well. Melt the butter in a baking dish, add the snails, crushed garlic, about 1/2 salt and ground

black pepper to taste.

Put the bread-dough pan on the top rack of the oven and the snails on the bottom rack of the

oven, and cook them both for 10 minutes. Take them out.

Spread the tomato sauce in an even layer on the bread, then sprinkle the Raclette cheese over it.

Add the snails, and then the mushrooms. Sprinkle with fresh parmesan cheese, salt and pepper.

Bake at 425 degrees F. in the top rack for 12 minutes (bottom rack will burn the crust). Get it, use

fondue cheese or a Gruyere.