Polly O Pizza Recipes

POLLY-O® PIZZA

Steps:

• Preheat oven to 450°F. Mix 1 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese and seasonings; spread evenly onto pizza crust. Place on baking sheet.
• Top with vegetables; sprinkle with remaining 1/2 cup mozzarella cheese.
• Bake 10 to 14 min. or until cheese is melted.

POLLY-O WHITE PIZZA

Steps:

• Heat oven to 450°F.
• Combine first 6 ingredients.
• Place pita breads on baking sheet; top with cheese mixture and basil.
• Bake 10 to 14 min. or until cheese is melted.

PIZZA RUSTICA (EASTER PIE)

Steps:

• For the dough: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, large fork, or two knives, cut the butter into the flour until the mixture resembles coarse crumbs. Add eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
• For the filling: Mix the meats, cheeses, the 10 eggs and pepper in a large bowl.
• Heat oven to 350 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10-by-15-inch glass baking dish, with some overhang. Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
• Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork. Bake for 45 minutes. Remove from the oven and brush top and edges with the beaten egg, then return to the oven until golden brown, another 45 minutes. Let pie cool completely before serving.

PIZZA RUSTICA

Steps:

• Heat oven to 375ºF.
• Brown sausage; drain. Beat eggs in large bowl; stir in sausage, cheeses, prosciutto and parsley.
• Line 9-inch pie plate with 1 pie crust; fill with meat mixture. Cover with remaining crust; seal and flute edge. Cut several slits in top crust to permit steam to escape.
• Bake 1 hour or until golden brown. Let stand 15 min. before serving.

SKILLET PIZZA DIAVOLA

Steps:

• Preheat oven to 475 degrees with rack in lower third. Drizzle a 12-inch (measured from top) skillet (preferably cast iron) with oil. Wipe with a paper towel to evenly coat and remove excess. Turn dough out into skillet (do not punch down). Starting in center and using both hands, press down and stretch dough outward with your fingertips to edges of skillet, leaving a 1/2-inch border of undisturbed dough. Cover skillet with plastic wrap and let stand until dough puffs slightly, about 20 minutes.
• Lightly drizzle dough with oil; season with salt and pepper. Spread sauce evenly to border and sprinkle with mozzarella. Top evenly with feta, sausage, olives, chile, and oregano.
• Bake until crust is golden brown, mozzarella is melted and bubbly, and sausage is just cooked through, 20 to 22 minutes. Let cool in skillet 5 minutes. Cut into wedges and serve.

CHEESE PUPUSAS

Steps:

• In a large bowl, mix the salt well into the masa harina. With your hands, knead the water into the masa harina in a few additions; work in all the water evenly. The dough will feel like stiff mashed potatoes. Lay a 12-inch square of plastic wrap or a zip-lock on a smooth work surface.
• Divide the cheese into 9 equal piles. Roll a 2-ounce ball of dough in your hands, about the size of a golf ball, and pat it out in your hand to form a disc a little larger than your palm. (If the dough is very sticky, lightly moisten or oil your hands.) Pat a pile of cheese onto the masa, leaving just a little space around the edges (cup your hand slightly if it helps). Carefully close your hand to bring the edges of the disc closer, and use your other hand to pat and pinch it together to enclose the cheese in a rough ball. Patch any holes with a little more masa, but don't worry too much - cheese that leaks out will brown deliciously in the pan. Moisten or oil the plastic wrap, and pat out the pupusa on it, forming a disc about 4 inches wide. Repeat, forming a second pupusa.
• Heat a large nonstick sauté pan over medium heat, and very lightly grease it with oil. When the oil appears thin, lay the pupusas in the pan, and cook until richly browned in spots, about 4 minutes. (If you can fit 3 or 4 pupusas at a time in the pan, increase heat to medium-high.) It's O.K. if the cheese starts to bubble out. Flip the pupusas, and cook another 4 minutes, until they're browned and cooked through. Serve finished ones immediately with curtido, and repeat forming and cooking the remaining pupusas.

PEPPERONI THREE-CHEESE WHITE PIZZA

Steps:

• Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Whisk together cream, Parmigiano, garlic, and lemon zest and juice; season with salt and pepper.
• Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
• Spread cream mixture evenly over dough, leaving a 1/2-inch border. Top with mozzarella and pepperoni. Bake in pan on stone 10 minutes. Dollop evenly with ricotta, then continue baking until crust is golden brown, 12 to 15 minutes more.

ANTIPASTO-PLATTER PIZZA

Steps:

• Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
• Spread marinara evenly over dough, leaving a 1/2-inch border. Top evenly with cheese, then mortadella, capocollo, artichoke hearts, olives, and peperoncini. Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes.