Homemade Pizza Recipe

Ingredients:

Dough

* 1 package Active Dry Yeast

* 1 cup Warm Water (105 to 115 degrees)

* 1 teaspoon Sugar

* 1 teaspoon Salt

* 2 tablespoons Oil

* 2 1/2 cups Flour

Sauce

* 1/2 cup chopped Onion

* 1 (8-oz.) can Tomato Sauce

* 1/4 teaspoon Salt

* 1 1/8 teaspoon bottled Garlic, or more to taste

* 1/8 teaspoon White Pepper

Meat And Vegetable Toppings

* 1 cup sliced Pepperoni

* 1 cup chopped Onions

* 1 cup frozen Birdseye Stir-fried Peppers

* 1 (4oz.) can sliced Mushrooms

* 1 cup sliced Ripe Olives

* 1 pound Sweet or Hot Italian Sausage, removed from casings

Directions:

Dough:

Dissolve yeast in warm water. Stir in remaining dough ingredients. Beat vigorously, about 20

strokes. Cover bowl, allow dough to rest about 15 minutes, or until you have prepared sauce.

Sauce:

Mix sauce ingredients, set aside. Heat Oven to 425 degrees

Divide dough in half. On lightly greased 12" pizza pans sprinkled with a light coating of corn meal,

pat each half of dough out into a 10 to 12 inch circle on pizza pans. Divide sauce evenly between to

pizza crusts and spread out. Sprinkle each pizza with 1/4 cup shredded Parmesan Cheese.

Sprinkle each pizza with 2 tsp. dried Oregano Leaves.

Meat And Vegetable Toppings:

Saute' sausage until almost done, stirring to break up. Add the peppers, onions, mushrooms,

olives and pepperoni and continue cooking until sausage is completely done. Dump the skillet full

of cooked toppings in a colander to drain. Drain very well.

Sprinkle toppings evenly onto tops of pizzas. Sprinkle 1 cup shredded Mozzarella Cheese on each

of the pizzas. Bake 20 to 25 minutes on lower rack of oven at 425 degrees until crust is brown and

filling is hot and bubbly.

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