PIZZA ROSE RECIPE BY TASTY
Here's what you need: pepperoni, tomato skin slouse, pizza sauce, pizza dough, shredded low moisture mozzarella cheese, fresh basil leaf
Provided by Tasty
Categories Appetizers
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut off a piece of pizza dough and roll out over a floured surface until it's about 8 inches (20 cm) long. Try to get the dough as thin as possible.
- Cover lightly in pizza sauce.
- Place pepperoni at one end, so that the pepperoni aligns with the bottom of the dough. Place the second pepperoni piece so that it overlaps with the first piece, and is placed sightly higher than the bottom line of the dough. Continue layering pepperoni so that each one overlaps a bit less than the previous piece, and follows an upward angle.
- Sprinkle the bottom half with low moisture mozzarella cheese, and beginning from the end with the most pepperoni, roll the dough into a lose coil.
- Place in a muffin tin, with the pepperoni facing up.
- If opting for the vegetarian version, peel long strips of skin off a tomato. (Video shows center ring being cut but you can peel strips from top to bottom to use more of the tomato)
- Bake at 400°F (204°C) for 20-25 minutes, or until pepperoni edges are crispy and the dough is fully cooked through.
- Remove from the oven and let cool. Lay over a bed of basil leaves (for taste and presentation).
- Enjoy!
Nutrition Facts : Calories 189 calories, Carbohydrate 10 grams, Fat 13 grams, Fiber 0 grams, Protein 7 grams, Sugar 1 gram
SOPPRESSATA PIZZAS
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the dough: Put 2 1/4 cups warm (100 degrees F) water in a large measuring cup; stir in the yeast to dissolve, then stir in the sugar and olive oil. Let stand until bubbly, 3 to 5 minutes. Combine 5 cups flour and 2 teaspoons salt in a stand mixer fitted with the paddle attachment. Add the yeast mixture and mix on medium-low speed, adding a little more flour or water, if needed, until a rough, sticky ball of dough forms, about 1 minute. Let rest 5 minutes, then mix on medium low until no longer sticky, about 1 more minute. Transfer the dough to an oiled surface and knead with oiled hands until smooth, about 10 times. Let rest 5 minutes, then knead briefly again and transfer to an oiled bowl. Cover with plastic wrap; refrigerate at least 8 hours or overnight. Divide the dough into 4 balls, dust with flour and cover loosely with plastic wrap. Let sit at room temperature 2 hours before making the pizzas.
- Make the sauce: Crush the tomatoes in a bowl using your hands. Stir in the olive oil, garlic, 1 1/2 teaspoons salt and the oregano. Cover and let stand 2 hours. Position a pizza stone or inverted baking sheet on the lowest oven rack; preheat to 500 degrees F for at least 30 minutes. Stretch each ball of dough into a 12-to-14-inch round on individual sheets of parchment paper. Let rest 15 minutes. Remove and discard the garlic from the sauce. Spread a thin layer of sauce on each pizza, leaving a border. Top with one-quarter each of the mozzarella, parmesan, cherry peppers, soppressata and radicchio; drizzle with olive oil. Slide 1 pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone in the oven. Bake until the crust browns, 12 to 15 minutes. Top with oregano. Repeat to make 3 more pizzas. Photograph by Con Poulos
PIZZA ROSES
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-count muffin pan with nonstick cooking spray.
- Unroll the pizza dough onto a floured work surface. Using a rolling pin, roll out the dough slightly so that it is a uniform rectangle about 11 inches by 15 inches.
- Slice the pizza dough widthwise into twelve 1 1/2-inch-wide strips. Separate the strips on the work surface. Spread a thin layer of pizza sauce onto each strip and sprinkle with a thin layer of cheese. Place about 7 slices of pepperoni slightly overlapping down the center of each pizza dough strip so that the top halves of the pepperoni slices hang over the edge of the dough strip. Carefully roll up each strip into a tight roll so it looks like a rose bud, then transfer to the prepared muffin pan.
- Bake until the crust is golden and the pepperoni is slightly crispy, 15 to 18 minutes. Let cool in the pan about 3 minutes. Serve warm.
PIZZA ROSA AL BIANCO
Make and share this Pizza Rosa Al Bianco recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h11m
Yield 2 nine-inch pizzas
Number Of Ingredients 7
Steps:
- Place a baking stone on the middle shelf of the oven; preheat oven to highest setting for at least 1 hour.
- *Make pizza one at a time unless your peel and oven can accommodate both pizzas.
- Shape dough on floured surface; transfer dough to a peel or inverted sheet pan that has been dusted with flour.
- Spread half the onion slices over the dough; sprinkle half of the cheese over the onions, the scatter half each of the nuts and rosemary over the top.
- Drizzle 1 tablespoon oil over the top, spiraling it out from the center.
- Carefully slide the pizza from the peel onto the baking stone; bake 7-9 minutes.
- When pizza is done-crust should be puffy and slightly charred on the edge and thinner in the center, and the cheese should be golden.
- The underside should be browned and crisp, not white and soft.
- Remove pizza from oven and serve it whole or let it cool for about 2 minutes before slicing and serving.
- Repeat with the remaining ingredients to make the second pizza.
Nutrition Facts : Calories 439, Fat 33.7, SaturatedFat 12.8, Cholesterol 43.2, Sodium 1019.8, Carbohydrate 10.1, Fiber 1.7, Sugar 3, Protein 25
PHILADELPHIA FRUIT PIZZA
Try our PHILADELPHIA Easy Fruit Pizza for a sweet serving of happiness. With a cookie crust and cream cheese center, this easy fruit pizza will please all!
Provided by Kraft Heinz
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line 12-inch pizza pan with Reynolds Wrap® Aluminum Foil; spray with cooking spray. Arrange cookie dough slices in single layer on bottom of prepared pan; press together to completely cover bottom of pan. Bake 14 min.; cool completely.
- Invert cookie crust onto plate; carefully remove foil. Turn crust over on plate.
- Beat cream cheese, sugar and vanilla with mixer until blended; spread onto crust. Top with fruit.
- Press preserves through sieve to remove any lumps; discard strained solids. Mix preserves with water until blended; brush onto fruit. Refrigerate 2 hours.
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PIZZA ROSES RECIPE - SPRINKLE SOME FUN
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Reviews 3Total Time 40 minsCategory Appetizer
- Preheat oven to 350 degrees F. Take the pie crust dough strips and lay one out at a time. Brush on a layer of the Bertolli® Pasta Sauce onto one side of the pie crust. Add a layer of the shredded cheese. On top of that add a layer of the sliced tomatoes and sprinkle with basil. Place the tomatoes near the top of the crust and then roll the whole thing from edge to edge. From here fan out the tops a little to resemble roses. Place each roll into a muffin pan cavity. Each pie crust will make around 6 roses.
- Bake at 350 F for 30 to 35 minutes or until the pie crust is turning a golden brown. Take each rose out carefully. You may need to go around the edges once with a knife before taking out depending on how much cheese oozes during baking. Enjoy!
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