Farm Stand Pizza Recipes

PERFECT PAN PIZZA

Steps:

• Combine the flour, yeast, salt, oregano and garlic powder in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
• Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
• Generously the oil bottom and sides of a 10" cast iron skillet with olive oil. When the kneading is finished, use floured hands to gently shape the dough into a boule (ball shape) by folding the dough under itself. Set the dough in the center of the skillet and dab the dough with a bit of olive oil to keep it moist. Cover with a damp towel and allow them to rise until doubled in size and spread out, about 45 minutes to 1 hour.
• Remove the towel and drizzle with a tad of olive oil. Use your fingers to press the dough out into a circle to the edges of the pan. Cover and rest for 45 minutes.
• When ready to bake, preheat the oven to 475F.
• Slice the baby bella mushrooms. Heat the olive oil in a small skillet. Saute the mushrooms and fennel seeds for about 3 to 5 minutes, until they become golden brown and start to release moisture. Add 2 pinches of kosher salt and cook another minute, then remove from the heat.
• Finely dice the green pepper. Thinly slice the red pepper. Thinly slice the red onion.
• When the dough is ready, spread the pizza sauce over the dough using the back of a spoon to create a thin layer all the way to the edges of the dough. Add the mozzarella cheese and Parmesan cheese. Top with the mushrooms, peppers, and red onion. Sprinkle with dried oregano and a few pinches of kosher salt. Top with another light sprinkle of mozzarella cheese.
• Place the skillet on a stovetop burner on high heat for two minutes. Then transfer to the oven and bake 13 to 17 minutes until the cheese is browned. Run a butter knife around the edge of the pan so that the cheese doesn't stick, then cool it to cool slightly. After a minute or so, remove the pizza to a cutting board and slice it into pieces. Serve immediately.

SAUSAGE PAN PIZZA

Steps:

• For the dough: In a stand mixer fitted with the dough hook, mix together the water, sugar and yeast. Let it sit until foamy, about 5 minutes. With the mixer running on low speed, add the oil and salt, then gradually add the bread and whole-wheat flours. Increase the speed to medium high and mix, adding just enough additional bread flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes. (Alternatively, mix by hand and knead on a lightly floured surface.) Place the dough in an oiled bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let rise in a draft-free place for 2 hours or in the refrigerator overnight.
• For the pizza: If the dough was refrigerated, let the dough sit at room temperature for about an hour before shaping.
• Preheat the oven to 500 degrees F. Place a 14-inch cast-iron pan into the oven to preheat while you prepare your other ingredients.
• Add the sausage to a medium pan over medium-high heat. Cook, breaking it up into crumbly pieces, until browned throughout and no longer pink, 5 to 8 minutes. Set aside.
• Flour a work surface and rolling pin, then roll out the dough to a 14-inch round.
• Remove the cast-iron pan from the oven and drizzle with 3 tablespoons of the olive oil to coat. Carefully place the dough into the pan and push the edges up against the side of the pan. Drizzle the dough with the remaining 3 tablespoons olive oil. Top with the tomato sauce in an even layer. Then, sprinkle on the kale, sausage, mozzarella, grated Parmesan, thyme, lemon zest and some salt, black pepper and red pepper flakes. Bake until the crust is golden brown, 18 to 20 minutes. Allow to cool slightly, then slice and serve straight from the pan!

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

FARMHOUSE PIZZA

Steps:

• Thaw bread dough according to package directions.
• Turn on the oven to 375°F Grease a pizza pan with shortening.
• Put thawed bread dough on the pizza pan. Fatten the dough slightly. Use your hands to press the dough into the pizza pan, covering the pan completely. (Sprinkle flour over your hands if dough is sticky.) With your fingers press edges up into a rim. Prick dough generously with the fork. Put pizza pan in oven. Bake for 15 to 20 minutes or until pizza crust is light brown. Use hot pads to remove pizza pan from oven. Place on a cooling rack.
• Use scissors to cut bacon into bite-size pieces. Put bacon pieces, frozen potato mixture, and black pepper in a medium skillet. Put skillet on a burner. Turn burner to medium-high heat. Cook and stir with a wooden spoon about 5 minutes or until bacon pieces are crisp and potatoes are tender. Turn off burner. Remove skillet from burner. Place a colander over a bowl. Spoon potatoes and bacon into the colander and let the fat drain into the bowl. Save potatoes and bacon until Step 8. Put fat in a container to throw away.
• Crack eggs in a medium bowl. Add the milk. Use a whisk to beat the eggs and milk together.
• Put butter in a large skillet. Put skillet on burner. Turn burner to medium heat. Melt the butter. When butter is melted, pour the egg mixture into the skillet. Cook, without stirring, until egg mixture begins to et on the bottom and around the edges.
• Use a pancake turner to lift and fold partially cooked eggs so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until the egg mixture is cooked through but still glossy and moist. Turn off the burner. Remove skillet from burner.
• Sprinkle half of the shredded cheese over the bake pizza crust. Top with scrambled eggs, cooked bacon and potato mixture, and the rest of the shredded cheese. Using hot pads, put pizza pan in oven. Bake pizza for 5 to 8 minutes or until cheese is melted and bubbly. Turn off oven. Use hot pads to remove pizza pan from oven. Let stand on the cooling rack for 2 minutes before serving.
• Serve with fresh melon wedges and a glass of milk.