California Harvest Pizza Recipes

CALIFORNIA PIZZA RECIPE

Steps:

• Add 3/4 cup water and 1 Tbsp of dry yeast in the bread maker and let it stand for a 3-5 minutes.
• Next, add 1/2 Tbsp of honey, 1 1/2 Tbsp olive oil, 2 cups + 2 Tbsp of flour, 3/4 tsp of salt in the bread-maker in the order they are listed and select the dough setting.*
• Mine takes about an hour. The dough will be sticky and it will be easy to work with once it's oiled.
• Drizzle another 2 Tbsp oil onto a large baking sheet. Transfer the dough onto the oiled baking sheet and turn it a couple times to make sure the dough is covered in oil.
• Roll the dough out in the cookie sheet and spread on the pizza sauce.
• Spread on the cheese, ham, tomatoes, mushrooms, olives and onions.
• Bake at 415˚F for 15-20 minutes or until the crust is crisp and toppings are cooked.

GRILLED CALIFORNIA PIZZAS

Steps:

• For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
• When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
• Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
• If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
• Light your grill and wait until it's hot.
• Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
• Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

HARVEST PIZZA

Steps:

• Preheat oven to 450 degrees F. Bring a large sauce pan of water to a boil. Scatter the cornmeal evenly over a baking sheet.
• On a lightly floured work surface using a rolling pin to roll out the pizza dough to roughly 12 inches round. Transfer the dough to the prepared baking sheet and set aside.
• Once the water has come to a boil, add teh potatoes and parboil for 2 minutes. Use a slotted spoon to transfer them to a kitchen towel or several layers of paper towels to absorb excess water. Repeat this process with the squash.
• Coat the pizza dough with the olive oil, then season with salt and pepper. Arrange the potato slices in an overlapping circle along the outside of the dough. Arrange the squash slices over the center of the pizza. Season again with salt and pepper.
• Spread the cheese evenly over the pizza, then sprinkle the rosemary. Bake for 15 to 20 minutes, or until cheese is lightly browned.

FAMOUS CALIFORNIA PIZZA DOUGH

Steps:

• Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
• Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
• Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
• Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
• Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
• Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
• Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
• Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
• Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

CALIFORNIA HARVEST PIZZA

Steps:

• Preheat the oven to 400 degrees F. Brush each bread shell with 1 teaspoon oil. Top each shell with artichoke hearts, bell peppers, goat cheese, olives and Asiago cheese, dividing equally. Place on baking sheets; bake for 8 minutes. Sprinkle each pizza with 1 tablespoon basil.

CALIFORNIA HARVEST PIZZA

Steps:

• Preheat the oven to 400 degrees F. Brush each bread shell with 1 teaspoon oil. Top each shell with artichoke hearts, bell peppers, goat cheese, olives and Asiago cheese, dividing equally. Place on baking sheets; bake for 8 minutes. Sprinkle each pizza with 1 tablespoon basil.