Deluxe Pesto Pizza Rsc Recipes

EASY PESTO PIZZA

Steps:

• Preheat oven to 425°. Place dough on a lightly floured surface; let rest for 10 minutes. Knead in 1/4 cup cheese, basil and oregano. Roll into a 12-in. circle; place on a greased 14-in. pizza pan. Prick with a fork. Bake for 10 minutes., Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and remaining Parmesan cheese. Bake until golden brown, 8-10 minutes longer.

PESTO PIZZA

Steps:

• Preheat the broiler. Brush the cut sides of the bread with the pesto. Divide the capicola, mozzarella and Parmesan among the pesto-topped bread.
• Place the assembled bread halves on a baking sheet, then broil until the cheese melts. Top with the basil and serve.

BREAKFAST PIZZA #RSC

Steps:

• 1.Combine yeast, honey, and warm water and let rest 5 minutes. Meanwhile, mix together flour, oil, and salt in a large bowl.
• 2. Add water mixture into flour mix and mix together. Knead dough for 5 minutes until smooth. Place under damp cloth and let rise for 1 hour. Heat a pizza stone in oven at 475 degrees.
• 3. Cook pork sausage over medium-high heat until done. Remove from stove and let drain on a paper towel.
• 4. Melt butter in a frying pan. Beat eggs, half & half, and Hidden Valley Original Ranch Seasoning Mix, and chives together. Pour into butter coated pan and scramble.
• 5. Dice potato into 1/4 inch sized cubes. Coat with 1/8 cup Hidden Valley Original Ranch Dressing and fry in vegetable oil for 3-5 minutes, or until a light golden brown. Season with salt.
• 6. Roll out dough into a 12" circle. Place on pizza peel. Spread remaining Hidden Valley Original Ranch Dressing in place of pizza sauce. Spread cooked sausage, scrambled eggs, and potatoes evenly over dough. Sprinkle cheese over the top.
• 7. Carefully slide prepared pizza off of the pizza peel onto the heated baking stone and bake for 10 to 12 minutes.
• 8. Remove from oven, cut, and serve. Enjoy.

PIZZA DELUXE

Steps:

• Grease 12" pizza pan. With greased fingers, press dough into prepared pan forming 1/2 inch rim.
• Cover and let rise in a warm place (80 to 85 degrees) until light and doubled in size (15 to 30 minutes).
• Heat oven to 400. Bake crust 8 to 10 minutes or until set and very light golden brown.
• Spread Pizza Sauce over partially baked crust.
• Arrange pepperoni, mushrooms, and green pepper over sauce.
• Combine mozzarella and provolone cheeses and sprinkle over pizza.
• Bake at 400 for an additional 18 to 25 minutes or until crust is deep golden brown.

HIDDEN RANCH PESTO SPICY SHRIMP PIZZA #RSC

Steps:

• Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.

DELUXE PESTO PIZZA #RSC

Steps:

• Pizza Dough:.
• In a large mixing bowl, combine flour + yeast + butter + salt + sugar and mix thoroughly, then add the warm water and mix well, dust a large counter with flour and then knead the dough for 10 minutes. (form the dough into any shape then place the pizza dough on a greased baking tray/trays and wrap in saran wrap and let proof for about an hour (3-4 hours ideal) in warm moist condition.
• Sauce:.
• In a blender, add basil leaves, 3 garlic cloves, and 1 cup olive oil, blend till smooth, pour into a bowl, add grated parmesan cheese then mix with spatchula till evenly mixed.
• Chicken:.
• Pan fry chicken on medium heat with little oil for 3 minutes each side with mediterranean seasoning, then dice into 1cm cubes.
• Meat Balls:.
• mix the ground pork, olive oil, black pepper, (3 minced garlic cloves), slices of (1oz small diced red onion), pinch of minced oregano, pinch of minced parsley, pinch of minced basil, sprinkle of seasoning salt in a bowl, pan fry on medium/high heat, constantly drain the liquid and break into small pieces as it cooks, sear on high heat once all liquid is drained till dark color.
• Cuts.
• green bell pepper julienne style cuts (1/4 inch thin cuts).
• kalamata olives cut into 1/4's.
• shredded mozzarella cheese.
• 3oz red onion julienne style cuts.
• chopped cilantro (about 1/4 inch slices).
• Unwrap the pizza dough.
• Evenly spread the parmesan pesto onto the dough.
• Evenly spread all of the mozzarella cheese.
• Evenly spread the green peppers + red onions + kalamata olives.
• Evenly spread the meatballs and diced chicken.
• Bake in the oven for 8-10 minutes till dark golden brown @ 500 degrees (watch every 2 minutes).
• Remove from oven, brush the crust with olive oil, sprinkle salt and pepper all over.
• Cut pizza into slices, evenly drizzle ranch light dressing on top.
• Sprinkle chopped cilantro all over evenly.
• serve.