Slice Of Pizza Recipes

'SLICE' OF PIZZA

'Slice' of Pizza image

Provided by Ree Drummond : Food Network

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for the bowl
Olive oil, for the baking sheet
All-purpose flour, for rolling
3/4 cup store-bought marinara sauce
8 ounces sliced mozzarella
4 ounces fontina, grated
4 ounces goat cheese, crumbled
1/4 cup grated Pecorino-Romano
18 large pepperoni slices

Steps:

For the dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
Coat a separate mixing bowl with a light drizzle of olive oil and tip in the dough. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or overnight in the fridge. (The dough will last for 3 or 4 days refrigerated.)
For the pizza: Arrange an oven rack in the lowest position and preheat the oven to 500 degrees F. Oil a large baking sheet.
Roll out the dough on a floured surface and form into a large wedge shape. Fold in the edges to make it a perfect wedge. Fold the "crust" end to make it a little thicker. Transfer the wedge to the prepared baking sheet. Spread with the marinara sauce and top with the mozzarella, fontina, goat cheese and Pecorino-Romano. Top with the pepperoni.
Bake until the crust is golden and the cheese is melted, about 20 minutes, watching to make sure the crust doesn't burn. Serve immediately.

LEMON-AND-ITALIAN-CHEESE PIZZA

Lemon-and-Italian-Cheese Pizza image

Lemon on a pizza? Teamed with red onion and two Italian cheeses (Piave and fontina), it makes a uniquely delicious topping. Martha made this recipe on "Martha Bakes" episode 1104.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Yield Makes one 12-inch pizza

Number Of Ingredients 8

Ingredients

3 ounces Piave cheese, shaved
2 ounces fontina cheese, shaved
1 round Chris Bianco's Pizza Dough
1/4 red onion, very thinly sliced
6 very thin slices lemon, seeds removed
1 tablespoon small sprigs fresh rosemary
Freshly ground pepper
Extra-virgin olive oil, for drizzling

Steps:

Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
Meanwhile, arrange onion and lemon slices over dough, leaving a 1-inch border. Distribute cheeses evenly; top with rosemary. Season with pepper; drizzle with oil.
Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Slice and serve.

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