Bar Pan Pizza Recipes

CALIFORNIA CLUB PIZZA

Steps:

• Preheat oven to 425°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Top crust with chicken and sprinkle with cheese. Bake 16-18 minutes or until crust is golden brown; remove from oven to Stackable Cooling Rack.Meanwhile, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Slice onion using Ultimate Mandoline fitted with thin slicing blade. Cut avocado in half using Utility Knife, avoiding pit; twist halves apart and remove pit. Dice avocado and place into Classic Batter Bowl. Add tomatoes and onion. Juice lemon to measure 2 tbsp juice; add to batter bowl and stir gently using Small Mix 'N Scraper®.Distribute tomato mixture evenly over pizza. Sprinkle with bacon, if desired. Cut pizza into squares with Pizza Cutter. Serve using Mini-Serving Spatula.

CRISPY BAR-STYLE PIZZA RECIPE

Steps:

• Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. Alternatively, combine ingredients in a stand mixer and mix on low speed for ten minutes.
• Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Transfer to a gallon-sized zipper lock bag, seal, and place in the refrigerator. Allow to ferment for at least one, and up to 5 days.
• At least two hours before baking, remove dough from refrigerator and divide into four even balls. Shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate bowl (cereal bowls or small mixing bowls work well). Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.
• Meanwhile, adjust oven rack with pizza stone to top position and place a second rack one position below it. Preheat oven to 550°F for at least one hour.
• Turn single dough ball out onto floured surface. Use a rolling pin to roll it out into a 12-inch circle, lifting and stretching by hand if necessary. Grease an aluminum baking sheet with 1 tablespoon canola oil. Transfer dough to baking sheet. Spread about 1/2 cup of sauce evenly over entire surface of pie. Sprinkle with 1/4 of parmesan. Spread 1/4 of cheese in even layer over surface. Top with additional toppings as desired.
• Place in oven on rack immediately under the baking stone. Bake until edges are just beginning to brown, about 5 minutes. Remove from oven (close oven). Using a thin flexible metal spatula, careful separate the pizza's edges from the pan (the pizza should slide around freely). Carefully slide pizza off of pan and onto baking stone. Continue baking until bottom is deep golden brown and cheese is melted and bubbly. Transfer pizza to a cutting board with a pizza peel. Cut into 8 slices, and serve. Repeat steps 5 and 6 with remaining pizzas.

BAR PAN PIZZA

Steps:

• Preheat oven to 375°F.
• Break open and unroll the two crescent roll packages onto the 15 1/2" x 10 "bar pan so it is evenly covered. Try to avoid following the triangle shapes and perforations.
• In a small bowl, combine the tomato sauce, garlic and spices. Spread evenly over the dough.
• The rest is all about how you like your pizza! I love all the toppings to be between the cheese, so:.
• Sprinkle half of the two cheeses evenly along the dough.
• Spread the rest of the toppings out evenly along the dough as well.
• Top with the remaining cheese.
• My side of the pizza usually has black olives and a bit of feta on it; my husband usually has bacon on his side.
• Bake for approximately 15 minutes, or until desired doneness.