Recipes for "pizza"

Dissolve yeast in warm water in a small bowl. Let stand until creamy, about 5 minutes.

Combine bread flour, olive oil, sugar, salt, and yeast mixture in a mixing bowl; stir well to combine. Beat until a stiff dough has formed. Cover the bowl; let rise at room temperature until dough doubles in volume, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Turn dough out onto a well-floured surface. Form dough into a round and roll out into a thin crust. Cover with your favorite sauce and toppings.

Bake pizza in the preheated oven until cheese is bubbly and crust is golden brown, about 20 minutes.

Place the warm water in the large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved.

After 5 minutes stir if the yeast hasn't dissolved completely. The yeast should begin to foam or bloom, indicating that the yeast is still active and alive.

(Note that if you are using "instant yeast" instead of "active yeast", no proofing is required. Just add to the flour in the next step.)

Add the flour, salt, sugar, and olive oil, and using the mixing paddle attachment, mix on low speed for a minute. Then replace the mixing paddle with the dough hook attachment.

Knead the pizza dough on low to medium speed using the dough hook about 7 to 10 minutes.

If you don't have a mixer, you can mix the ingredients together and knead them by hand.

The dough should be a little sticky or tacky to the touch. If it's too wet, sprinkle in a little more flour.

Spread a thin layer of olive oil over the inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it gets coated with the oil.

At this point you can choose how long you want the dough to ferment and rise. A slow fermentation (24 hours in the fridge) will result in more complex flavors in the dough. A quick fermentation (1 1/2 hours in a warm place) will allow the dough to rise sufficiently to work with.

Cover the dough with plastic wrap.

For a quick rise, place the dough in a warm place (75°F to 85°F) for 1 1/2 hours.

For a medium rise, place the dough in a regular room temperature place (your kitchen counter will do fine) for 8 hours. For a longer rise, chill the dough in the refrigerator for 24 hours (no more than 48 hours).

The longer the rise (to a point) the better the flavor the crust will have.

Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 475°F for at least 30 minutes, preferably an hour. If you don't have a pizza stone, you can use a pizza pan or a thick baking sheet; you need something that will not warp at high temperatures.

Remove the plastic cover from the dough. Dust your hands with flour and push the dough down so it deflates a bit. Divide the dough in half.

Form 2 round balls of dough. Place each in its own bowl, cover with plastic, and let sit for 15 minutes (or up to 2 hours).

Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way.

About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a lightly floured work surface.

Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further.

Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter—10 to 12 inches.

Treat the dough gently!

You can also hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

If a hole appears in your dough, place the dough on a floured surface and push the dough back together to seal the hole.

Use your palm to flatten the edge of the dough where it is thicker. Pinch the edges if you want to form a lip.

Use your fingertips to press down and make dents along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let rest another 10 to 15 minutes.

Repeat with the second ball of dough.

Lightly sprinkle your pizza peel (or flat baking sheet) with cornmeal. (The cornmeal will act as little ball bearings to help move the pizza from the pizza peel into the oven.)

Transfer one prepared flattened dough to the pizza peel.

If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Be careful not to overload the pizza with too many toppings, or your pizza will be soggy.

Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide; if not, gently lift up the edges of the pizza and add a bit more cornmeal.

Slide the pizza off the peel and onto the baking stone in the oven.

Bake pizza in the 475°F oven, one at a time, until the crust is browned and the cheese is golden, about 10 to 15 minutes. If you want, toward the end of the cooking time, you can sprinkle on a little more cheese.

Did you love the recipe? Let us know with a rating and review!

In a stand mixer with the paddle attachment, combine the flour, yeast, and salt on low speed. Add the water all at once and mix until the dough comes together and cleans the sides of the bowl, about 30 to 60 seconds. You don't need to knead it, just get all the ingredients mixed together. The dough will be soft and slightly sticky, with no more visible streaks of flour on the surface.

To mix by hand, follow the same procedure using a large bowl and a wooden spoon.

Drizzle a large, clean mixing bowl with oil. Flour your hands and form the dough into a rough ball. Transfer it to the oiled bowl and twirl it around a few times to coat it with oil.

Cover the bowl with plastic wrap and leave to rise for 2 to 3 hours at room temperature, until doubled in bulk.

After rising, you can refrigerate the dough for up to 48 hours. Take the dough out of the refrigerator about 1 hour before shaping.

Once risen, the dough is ready to be shaped into pizzas and baked. Use this dough for any pizza recipe you want to make and follow recipe instructions for shaping and baking times.

Did you love the recipe? Give us some stars and leave a comment below!

Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal.

Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough.

Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball.

Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick.

Transfer pretzels (in batches if necessary) to the simmering alkaline bath. Boil about 30 seconds per side. Transfer to the prepared baking sheet with a slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest for 5 to 10 minutes before baking.

Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel.

Transfer pretzels to a wire rack to cool slightly.

Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.

Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.

In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.

Bake in preheated oven for 20 to 25 minutes, until crust is set.

Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.

Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes.

Stir remaining 2 cups flour, olive oil, and salt into yeast mixture. Beat in a stand mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough into an oiled mixing bowl, cover the bowl with a plate, and let rise until doubled in volume, 90 minutes.

Punch dough down and transfer to a lightly floured work surface. Divide into four equal balls. Cover each ball and let rest until dough rises slightly, 30 to 45 minutes.

Combine water, 1/2 cup flour, yeast, and sugar in a bowl; stir well and let sit until mixture is foamy and bubbling, about 20 minutes.

Stir 2 cups flour, 2 tablespoons olive oil, and salt into yeast mixture using a wooden spoon until dough holds together; turn onto a lightly floured work surface.

Coat the inside of a large bowl with 2 1/2 teaspoons olive oil.

Knead dough, adding small amounts of flour as needed, until soft and slightly sticky, about 10 minutes.

Form dough into a ball and place in the prepared bowl; drizzle about 1/2 teaspoon olive oil over dough and spread to coat entire ball. Cover bowl with a clean kitchen towel and place in a warm area of the kitchen until dough is doubled in size, about 2 hours.

Punch dough down and place in a large resealable plastic bag; refrigerate 8 hours to overnight. When ready to use, remove dough from refrigerator and bring to room temperature before using.

Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.

Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.

Grease 2 pizza pans or baking sheets.

Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.

Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.

Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.

Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.

Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.

Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.

Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.

Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.

Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.

Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.

Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease a pizza pan.

Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.

Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier.

Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle.

Transfer to the prepared pizza pan.

Spread crust with sauce and toppings of your choice.

Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.

Gather all ingredients.

Dissolve yeast and sugar in warm water that's 110 degrees F (44 degrees C) in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 to 8 minutes.

Combine 1 3/4 cups flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.

Transfer dough to a floured surface and knead until smooth, about 2 minutes. Add remaining 1/4 cup flour if dough is too sticky.

Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

Add your favorite toppings, and bake. Enjoy!

Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.

Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer fitted with the dough hook; knead until dough holds together but is still slightly sticky, about 2 minutes.

Form dough into a ball and transfer to a buttered bowl. Turn to coat dough with butter, then cover the bowl with a towel and let rise in a warm place until doubled in volume, about 6 hours.

Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep-dish pizza pan and follow your pizza recipe.

Gather all ingredients.

Pour warm water into the bread machine pan; add flour on top of water. Sprinkle over yeast, salt, and sugar. Set the machine on the dough setting, and push the start button.

When the machine signals that the dough is finished, transfer dough to a well-floured work surface.

Preheat the oven to 425 degrees F (220 degrees C).

Roll or stretch dough out into a thin crust about 14 inches in diameter, leaving dough thick at the edge. Place dough onto a 14-inch pizza baking sheet; brush dough with olive oil.

Bake in the preheated oven for 5 minutes; remove and top with desired ingredients before final baking.

Preheat the oven to 350 degrees F (175 degrees C). Flour a 12-inch pizza pan.

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine flour, wheat germ, and salt. Make a well in the center and pour in honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes.

Transfer dough to the prepared pizza pan and roll to fit. Poke a few holes in dough with a fork.

Bake in the preheated oven for 5 to 10 minutes, or until desired crispiness is achieved.

Preheat the oven to 375 degrees. Combine the white flour, yeast, and salt in a large mixing bowl. Add the oil and warm water to the mixture and combine with an electric mixer. Mix on high speed for several minutes until a soft, elastic dough forms.

Stir in the whole wheat flour gradually, by hand. When it’s all incorporated, you should be able to easily pick up the dough and knead it gently until you get a soft dough ball. I did this right in the bowl – that’s the benefit of a large mixing bowl! 🙂

Set aside in a warm place and cover with plastic wrap or even just a dish towel. Let the dough rise for about 10-15 minutes.

Roll out the dough into two 12-inch circles. Poke with forks to prevent bubbling (optional). Place on a baking sheet or if you’re really fancy and cool, a pizza stone. You can add toppings and then bake for about 12-15 minutes, or you can just bake the crust ahead of time and add your toppings later. I liked it best when I baked it with the toppings on it.

Place beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting and press Start.

Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand for about 15 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Spread desired sauce and toppings on top of dough.

Bake in the preheated oven until crust is lightly browned and crispy on the outside, about 24 minutes.

Dissolve yeast and sugar in warm water in a large bowl. Let sit until creamy, about 10 minutes.

Stir whole wheat flour, oil, and salt into yeast mixture, then stir in 4 cups bread flour. Add remaining 1 1/2 cups bread flour, 1/2 cup at a time, stirring well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large mixing bowl. Place dough into the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.

Punch down dough and turn it out onto a lightly floured surface. Divide into thirds and form each piece into a round. Cover and let rest for 10 minutes.

Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl.

Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.

Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.

The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.

Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes.

Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size.

Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal.

Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes.

To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter.

Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.

Stir yeast and sugar into lukewarm water, using a fork. Let stand in a warm place until a creamy layer forms on top of the water, about 10 minutes.

Mix flour and salt in a large bowl. Mix olive oil into flour and stir for 2 minutes. Pour yeast mixture and beaten egg into flour mixture and stir to make a stiff dough. Turn dough out onto a floured work surface and knead until springy and smooth, about 8 minutes. Place dough into a floured bowl and cover with a piece of plastic wrap wiped with a thin film of olive oil.

Let dough rise until doubled, about 1 hour. Punch down and roll out to desired shape.

In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a food processor, combine flour, Italian seasoning and salt. Pulse until mixed. Add yeast mixture, flat beer and oil. Pulse until a ball is formed. Scrape dough out onto a lightly floured surface, and knead for several minutes until dough is smooth and elastic. Allow dough to rest for 2 to 3 minutes. Divide dough in half, and shape into balls. Place dough balls in separate bowls, and cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerate overnight.

To make the sauce: Heat olive oil in a saucepan over medium heat. Saute onions until tender. Stir in garlic, and cook for 1 minute. Crush tomatoes into saucepan. Add tomato paste, basil, parsley and oregano. Simmer for 10 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Add 1/2 cup diced tomatoes to a large mixing bowl and mash with a fork until broken up. Add turkey, Parmesan cheese, bread crumbs, basil, egg, salt, and pepper. Gently mix until combined, then form into 4 patties.

Cook burgers on the preheated grill until cooked through, about 5 minutes per side.

Meanwhile, combine remaining tomatoes, oil, and Italian seasoning in a small blender or food processor; blend until smooth. Serve on top of cooked burgers.

Gather all ingredients.

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.

Roll out pizza dough into an approximate 8 x 12-inch rectangle and place on prepared baking sheet.

Pre-bake pizza dough for 10 minutes.

Mix butter, Italian seasoning, and garlic powder in a small bowl until well combined.

Brush pizza dough with butter mixture and top with Mozzarella cheese.

Return to the oven and bake until cheese is melted and edges of dough have started to brown, 6 to 10 more minutes.

Cut into slices and serve at once.

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.

Mix flour, baking powder, 3/4 teaspoon garlic powder, salt, and white pepper together in a bowl.

Cut shortening into flour mixture with a knife or pastry blender until the mixture is slightly lumpy. Stir milk, Cheddar cheese, and pepperoni into flour mixture until well blended. Drop 2-inch balls onto the prepared baking sheet.

Bake in the preheated oven until golden, 12 to 15 minutes.

Stir butter and remaining 1/2 teaspoon garlic powder together in a small bowl; brush onto biscuits.

For the focaccia: Pour water into a large bowl and sprinkle yeast and sugar on top. Mix briefly with a dough whisk or wooden spoon, then let sit until the yeast has bloomed, about 10 minutes. When ready, the top of the bowl should look like a foamy beer.

Stir in olive oil and salt. Add all-purpose flour and bread flour and stir with the dough whisk or a wooden spoon until no dry streaks of flour remain.

Cover the bowl and allow to rise for 45 minutes. After 45 minutes, uncover the bowl and wet your hands slightly. Starting at the top of the bowl, use your wet hands to pull the top edge of the dough up and over the dough ball. Continue this process until you work your way all around the dough. This is known as a stretch and fold. It helps to develop gluten and replaces traditional kneading. Cover the bowl again and let sit in a warm spot.

After 30 minutes, repeat the stretch and fold process. Cover the bowl and perform two more sets of stretches and folds 30 minutes apart. After the 4th stretch and fold, cover the bowl and let rise for 30 minutes.

At this point, the dough should have doubled in volume and should be smooth to the touch. The dough is now ready to be used, or can be chilled overnight to use the next day.

For the toppings: Lightly oil a 9x13-inch metal cake pan. Set the focaccia base in the pan, using your fingers to gently stretch it into all four corners. Cover the focaccia and let rise for about 1 hour.

Meanwhile, preheat the oven to 450 degrees F (230 degrees C).

After focaccia is risen, lightly drizzle the surface with olive oil. Use your fingers to dimple the surface, then scatter mozzarella cheese in an even layer.

Use a spoon to dollop the surface with marinara, then sprinkle the top with Parmesan cheese. Top with pepperoni.

Bake in the preheated oven until focaccia and cheeses are golden brown and bubbly, 25 to 30 minutes.

Remove from the oven and let sit in the pan for about 10 minutes, then carefully slide focaccia onto a cutting board. Let cool for an additional 10 minutes before slicing and serving.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.

Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.

Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.

Bake in the preheated oven until mushrooms are tender, about 15 minutes.

Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.

Preheat the oven to 375°F and position the rack in the center.

In a 9x13-inch baking dish, add 3/4 cup of marinara sauce and spread it with a spoon as the base.

For the first layer, add 3 sheets of the lasagna noodles equidistant from each other. Add another 3/4 cup of the marinara sauce and spread. Sprinkle 1 cup of the mozzarella over the sauce, then top with 1 ounce of the pepperoni (about 50 small slices).

Repeat the steps for the next four layers.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for 5 minutes.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Let it cool for 15 minutes before serving so it will hold its shape when cut.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray. Set it aside.

Fill a large pot with water, season the water generously with salt, and bring it up to a boil over high heat. Cook the pasta in the boiling water according to the package instructions, until al dente. Strain the pasta into a colander placed in the sink and set it aside.

Set the sausage links on a cutting board and use a sharp knife to cut them in half lengthwise. Then, cut them into 1/2-inch thick half moons. If using raw sausages, they may fall apart a little and that's okay.

Heat a medium skillet over medium heat. Add the sausages and cook for 6 to 8 minutes, stirring them every 1 to 2 minutes, until evenly browned. You won’t need any oil since the sausages will release enough to keep them from sticking to the skillet. Turn the heat off. Tilt the skillet and use a spoon to scoop out and discard as much grease as possible.

Simply Recipes / Hannah Zimmerman

In a large bowl, add the marinara sauce, Parmesan, garlic powder, dried basil, and dried oregano. Mix with a spoon to combine. You can also do this in the same pot used to cook the pasta!

Simply Recipes / Hannah Zimmerman

Add the cooked pasta and sausages, bell peppers, onions, mushrooms, and olives. Stir to combine. I like to use two large spoons to toss the mixture together until everything is coated in the sauce.

Simply Recipes / Hannah Zimmerman

Pour the pasta mixture into the prepared casserole dish. Sprinkle shredded mozzarella evenly over it and top with pepperoni slices.

Simply Recipes / Hannah Zimmerman

Tightly cover the casserole with foil and bake for 30 minutes. Remove the foil and turn the oven to broil on high for 2 to 3 minutes, until the cheese is fully melted and lightly browned. Keep a close eye on it so that it doesn’t burn! Let it cool for 10 to 15 minutes before serving.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Hannah Zimmerman

If you don’t have cooked rice on hand, cook the rice.

Wash the peppers and slice them in half from the stem to the base. Clean out the inside of each pepper, removing the membrane and seeds. Set aside.

Heat a 12-inch skillet over medium-high heat and add the oil or butter. Cook the onion and garlic until the onions are tender and translucent, about 5 minutes.

Add the ground beef. Break it up with a wooden spoon and cook until evenly browned. While cooking, season with the salt and pepper. Drain off excess grease, if desired.

Remove from the heat. Stir in half of the sauce, the cooked rice, and Italian seasoning.

Spread the remaining sauce in a 9x13-inch baking dish. Place the prepared peppers open-side up in the dish. Use a measuring cup or spoon to divide the ground beef mixture evenly between the peppers.

Cover the baking dish with aluminum foil. Bake the peppers for 25 minutes. Remove the foil. Top each stuffed pepper with pepperoni and mozzarella cheese. Bake uncovered for an additional 8 to 10 minutes until the cheese has melted. Serve warm, garnished with basil if desired.

Store any leftovers in an airtight container in the fridge for up to 4 days.

Love the recipe? Leave us stars and a comment below!

Preheat the oven to 450 degrees F (230 degrees C).

Place pizza crust dough on a medium baking sheet. Layer with Provolone cheese. Top cheese with Bosc pear slices. Sprinkle with walnuts and Gorgonzola cheese.

Bake in the preheated oven 8 to 10 minutes, or until cheese is melted and crust is lightly browned. Remove from heat. Top with chives and slice to serve.

Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.

Place bacon in a heavy skillet over medium-high heat; fry until browned, but not crisp. Drain on paper towels.

Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush dough with olive oil. Spread mozzarella cheese over crust and arrange tomatoes on top. Chop bacon and sprinkle evenly over pizza.

Bake pizza for 10 to 15 minutes in the preheated oven, until crust is golden and cheese is melted in the center. Meanwhile, toss shredded lettuce with mayonnaise; season lightly with salt and pepper. Top finished pizza with dressed lettuce and serve immediately.

Add water, salt, oil, flour and yeast to your bread machine in the order listed. Select the dough cycle. Check dough after it has been mixing for a few minutes. If it is too dry and not mixing, add water, 1 tablespoon at a time, until it is mixing and has a nice dough consistency. You want the dough to be pliable but not sticky.

Meanwhile, in a small bowl, combine tomato paste, water, and 3/4 of the package of taco seasoning mix. Stir in chili powder and cayenne pepper; set aside. In another bowl, mix refried beans, salsa, and onion; set aside.

Cook ground beef in a large skillet over medium heat until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer for a few minutes, then remove from heat.

Preheat the oven to 400 degrees F (200 degrees C).

When the dough cycle is finished, remove dough from the machine. Divide dough in half, and pat into two 12-inch pans. Spread a layer of bean mixture on top of dough, then a layer of the tomato mixture. Sprinkle with seasoned beef and top with Cheddar cheese.

Bake in preheated oven until crust is golden brown and cheese is melted, about 15 minutes, turning pizzas halfway through baking.

Preheat oven according to pizza crust package directions.

In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese. Spread mixture evenly on pizza crust.

Arrange tomato, spinach, onion and jalapeno on pizza. Top with crumbled feta cheese.

Bake according to pizza crust package directions.

OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.

SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings). Preheat oven to 450 degrees F (230 degrees C).

Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C).

To make the cookie crust: Combine flour, cream of tartar, baking soda, and salt in a medium bowl and set aside. Cream together butter and 3/4 cup sugar until smooth in a large bowl. Add in egg and beat well. Stir dry ingredients into the creamed mixture until just blended.

Press dough into an ungreased pizza pan.

Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool.

To make the filling: Beat cream cheese with remaining 1/2 cup sugar and vanilla in a large bowl until light and fluffy. Spread evenly over the top of the cooled crust.

Arrange blueberries, strawberries, and banana on top of the filling, and chill.

Gather the ingredients.

Preheat the oven to 425 degrees F (220 degrees C).

Mix chicken, hot sauce, and melted butter in a bowl until well combined.

Place crust onto a rimmed baking sheet or pizza pan. Spread salad dressing over crust.

Top with chicken mixture and sprinkle with mozzarella.

Bake in the preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let sit a few minutes before slicing.

Place chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.

Meanwhile, in a small skillet over medium heat, melt butter with garlic, onion, and basil. Pour into a chilled dish to cool, and refrigerate until set.

Preheat the oven to 350 degrees F (175 degrees C).

Roll out pizza dough, place onto a pizza pan or other baking sheet, and spread herb butter over surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro, and Parmesan cheese.

Bake for 15 to 20 minutes in the preheated oven, until crust is browned and the center is cooked through.

1. Preheat the oven to 450° F.

2. In a baking dish toss together the onions, shallots, garlic, tomatoes, and herbs. Pour over the olive oil, honey, and season with salt, pepper, and chili flakes. Bake 20 minutes, until the tomatoes burst.

3. On a lightly floured surface, push the dough out int a 10-12 inch circle. Transfer the dough to a baking sheet.

4. Arrange the onions, shallots, and 1/2 the tomatoes over the dough. Scatter the gouda cheese over the onions, then arrange the remaining tomatoes on top. Reserve the oil in the pan for serving.

5. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven. bread the burrata over the pizza and let it melt into the pizza. Add fresh basil and the reserved oil. Slice and enjoy!

1. Preheat the oven to 450° F. Rub a large baking sheet with olive oil.

2. In a bowl, mix the oregano, sesame seeds, 1 teaspoon lemon zest, cumin, and a pinch of chili flakes, salt, and pepper.

3. On a lightly floured surface, push the dough out until it's pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Rub the dough with olive oil and sprinkle with the herb/seed mix, using as little or as much as you'd like. Dollop on the pesto, then layer on the potatoes, drizzling them lightly with olive oil, salt, and pepper.

4. Bake for 10-15 minutes or until the crust is golden and the potatoes are crisp. Remove from the oven and top with burrata. Let the burrata sit on the pizza and warm, about 5 minutes.

5.  Meanwhile, toss together the arugula, basil, dill, vinegar, 1 teaspoon lemon zest, lemon juice, sesame seeds, and a pinch of chili flakes, salt, and pepper. Top the pizza with arugula, drizzle over some olive oil. Eat!

1. In a large bowl, combine the water and yeast, stirring to dissolve. Let sit 5 minutes.

2. Add in the bread flour, whole wheat flour, and salt, stirring with a spoon until the dough comes together but is still sticky. On a floured surface, form the dough into a ball. Knead the dough for 5 minutes or until smooth. Alternately, all of the mixing and kneading can also be done in a stand mixer with the dough hook attachment.

3. Rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with plastic wrap and place in a warm place for 2-4 hours, until doubled in size.

1. Position the oven rack in the upper 1/3 of the oven. Preheat the oven to 450° F. for at least 30 minutes before baking.

2. Place the ball of pizza dough in a lightly greased 10-11 inch cast iron or oven-safe skillet. Drizzle olive oil on top of the dough. Use your fingertips to push the dough out to almost the edge of the skillet. Cover with plastic wrap and let rest for at least 30 minutes, or up to 2 hours, if time allows.

3. In a small bowl, combine the basil, oregano, thyme, rosemary, fennel, and red pepper flakes. Add the garlic.

4. To assemble. Drizzle the dough lightly with olive oil. Sprinkle a spoonful of the herbs over the dough. Add a handful of cheese, then drizzle over the marinara sauce, don't spread the sauce. Top with the remaining cheese, then pepperoni and a sprinkle of the herb mix, you don't need all the herbs, use them to your taste.

5. Bake on the upper rack for 10 minutes. Then rotate the pizza and bake another 10 minutes or until the crust is crispy on the edges. Top with additional parmesan. ENJOY!

1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.

2. Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let sit while you make the sauce.

3. Heat a large skillet over medium-low heat. Add the shallot, garlic, and oregano. Cook until fragrant, about 5 minutes. Reduce the heat to low, add the tomato paste and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the pesto, cream, and butter. Season with salt and pepper. Remove from the heat.

4. To assemble. Grab the dough and spread on the alla vodka sauce, you should only need 1/2 of the sauce for 1 pizza. Add the provolone and mozzarella, then the pepperoni and parmesan.

5. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh oregano or basil. enjoy!

Gather all ingredients.

Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until yeast softens and begins to form a creamy foam, about 5 to 10 minutes.

Mix in flour, 1 tablespoon olive oil, and salt until dough pulls away from the sides of the bowl.

Turn onto a lightly floured surface. Knead until smooth, about 8 minutes.

Place dough in a well-oiled bowl and cover with a damp cloth.

Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.

Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave.

Preheat an outdoor grill for high heat; brush the grate with garlic oil.

Make pizzas: Punch down dough and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.

Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn dough over using two spatulas.

Working quickly, brush garlic oil over crust.

Top with 1/2 of each of the following: tomato sauce, chopped tomatoes, olives, red peppers, cheese, and basil.

Close the lid and cook until cheese melts. Remove from grill and set aside to cool for a few minutes. Repeat with second piece of dough.

Serve hot and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place ground beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly browned and crumbly, 5 to 7 minutes. Drain and discard grease. Season beef with chili powder, cumin, paprika, salt, and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread 1/2 of the seasoned ground beef over each one, and then cover with a second tortilla. Bake in the preheated oven until tortillas are crisp, about 10 minutes.

Remove pizzas from the oven and set aside to cool slightly. Then spread 1/2 of the salsa over each top tortilla. Cover each pizza with 1/2 of the Cheddar and Monterey Jack cheeses. Place 1/2 of the tomatoes, 1/2 of the green onions, and 1/2 of the jalapeño slices onto each one.

Return pizzas to the oven and bake until cheese is melted, about 5 to 10 more minutes. Let pizzas cool slightly before slicing each one into 4 pieces.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Place tortilla on a baking sheet. Brush with olive oil; sprinkle garlic powder, salt, and pepper on top.

Bake in the preheated oven until golden, 3 to 5 minutes.

Remove from the oven and spread tomato sauce on top; arrange chicken breast, green bell pepper, and green onions over tomato sauce. Sprinkle with mozzarella cheese.

Bake in the preheated oven until cheese is melted, about 5 minutes. Sprinkle oregano over cheese. Slice pizza into wedges using a pizza cutter.

Enjoy.

Gather all ingredients.

Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms.

Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball; cover with an inverted bowl and let sit for 10 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Roll dough into a 12-inch circle on a baking sheet.

Bake the crust in the preheated oven for 8 minutes.

Add your favorite toppings and bake until the crust is golden brown, about 10 to 15 minutes more. Enjoy!

Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated.

Knead dough on a floured surface until smooth, about 10 minutes.

Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise.

Make the pizzas: Remove dough from the refrigerator one hour prior to using.

Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour.

Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel.

Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top.

With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone.

Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes.

Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve.

Follow Steps 5 through 9 to make the second pizza.

Preheat the oven according to pizza package instructions.

Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.

Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.

After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!

Pour warm water into a large bowl; stir in sugar to dissolve. Sprinkle yeast on top and let stand until foamy, about 10 minutes.

Stir olive oil and salt into yeast mixture; mix in whole wheat flour and 1 cup all-purpose flour until dough starts to come together.

Turn dough out onto a surface floured with remaining all-purpose flour; knead until all of the flour has been absorbed and dough becomes smooth, about 10 minutes.

Place dough in an oiled bowl and turn to coat the surface. Cover loosely with a towel; let stand in a warm place until doubled in size, about 1 hour.

Turn dough out onto a lightly floured surface; divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust.

Form dough into a tight ball; place dough back into an oiled bowl and turn to coat the surface. Cover loosely with a towel; let stand in a warm place until doubled in size, about 45 minutes.

Grease a large pizza pan. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating crust. When the circle has reached the desired size, place on the prepared pizza pan.

Bake with sauce, cheese and toppings.

Preheat your oven's broiler. If you have a pizza stone, place it in the oven while it preheats.

In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside.

Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone.

Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.

Make garlic butter: Melt butter in a small saucepan over medium heat. Blend in garlic, rosemary, and salt. Cook and stir until garlic is tender but not browned. Remove from heat, cover, and set aside.

Make sauce: Melt butter in a small saucepan over medium heat. Blend flour, salt, and pepper into melted butter. Stir in milk and Romano cheese. Simmer, stirring constantly, until thickened. Remove from heat, cover, and set aside.

Make dough: Stir yeast into warm water in a small bowl until yeast is dissolved. Allow to rest until yeast foams, about 5 minutes. Mix together oil, sugar, salt, rosemary, and garlic powder in a large bowl. Stir in yeast mixture, then mix in flour gradually. Gather into a loose ball and knead until a smooth ball forms. Cover with a dish towel and let rest for 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Prepare chicken: Season roasted chicken with rosemary, thyme, poultry seasoning, garlic powder, and salt. Chop or shred chicken and set aside.

Asemble pizza: Spread dough out onto a pizza pan. Brush on garlic butter, covering entire crust. Spread sauce on top, leaving crust edges. Cover with chicken, turning to coat with sauce.

Bake in the preheated oven until the bottom crust is lightly browned, about 20 minutes. Allow pizza to rest for 2 to 3 minutes before slicing.

Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.

Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the toppings so they are ready to go on the pizza—tomato sauce, cheese, and anything else you wish.

Shape the pizza dough by flattening it with your hands on a slightly floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough.

Once you've stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim, it will interfere with the grilling process.

Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking.

Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates.

Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one).

Let the dough slide off the cookie sheet onto the hot grill grates.

Close the lid of the grill and let cook for 2 minutes.

After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute.

If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown.

It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.

Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.

Paint the grilled surface of the pizza with a little extra virgin olive oil, then cover with 1 ladle of sauce—no more, or you'll end up with a soggy pizza.

Sprinkle on your toppings, ending with Mozzarella cheese (if using), and if using meat, put that over the cheese.

Remember to go light on the toppings, or your pizza will be heavy and soggy.

If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2 to 3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.

Slice and serve!

Did you love the recipe? Give us some stars and leave a comment below!

The only thing you need to cook for the toppings is the sausage. Cook it in a medium skillet over medium heat until it’s cooked through, about eight minutes. Break up the sausage as it cooks.

Roll the dough out on a lightly floured surface into a rectangle roughly the size of your quarter-sheet pan. Then lift and transfer it to the pan, and press it into the sides of the pan firmly to form a lip of dough.

Don’t be nervous about this step! Pizza dough is sturdy. Even if it tears a bit, just press it together in the pan and it’ll bake up fine!

Try to make sure the dough is an even thickness on the bottom of the sheet pan, but it doesn’t have to be perfect. Having some inconsistencies makes homemade pizza great.

Once the dough in the sheet pan, add the sauce in a thin layer. You can add more sauce if you like a saucier pizza, but I personally like a thin layer.

Then add the cheese followed by all the toppings. Finish the pizza with big sprinkles of dried parsley and season with salt and pepper.

It’s done when the crust around the edges is puffed and a deep tan color. The center should be bubbling hot and some of the cheese may have even browned a bit in spots.

Let the pizza cool slightly before cutting and serving. Slice into square-ish shaped pieces. Leftovers will keep for about a week. It’s best to reheat them in a covered skillet over low heat for a few minutes.

Preheat oven to 450 degrees. Layer your crust with the spreadable cheese. Add some artichokes, spinach, a few sun-dried tomatoes or small dollops of sun-dried tomato pesto. Top with cheese.

Bake for 10 minutes. Broil for the last 3-4 minutes to get it really nice and browned. Top with Parmesan if you are into that kinda thing. Boom! So good.

Make the dough: Make the pizza dough according to package directions. Let the dough rise (for DeLallo pizza dough, the rise time is 45 minutes).

Shape the dough: Divide the pizza dough into 6 sections. Roll each into a ball and flatten into a pizza shape (mine were about 6-8 inches in diameter and about 1/2 inch thick around the outside).

Prep the oil: Heat a large cast iron skillet with oil (about 1 inch deep). Turn the heat to medium/low. Test the oil by dropping a speck of water in it – when it sizzles or bubbles, then the oil is ready.

Fry the pizza dough: Working one at a time, gently place the pizzas into the oil and fry for 30 seconds to 1 minute until light golden brown. Flip with tongs and repeat on the other side. Transfer to a paper towel lined pan to cool.

Finish in the oven: Preheat the oven to 450 degrees. Spread each pizza with sauce, cheese, and any other toppings you want. Bake for 5-10 minutes or until the cheese is melted. Top with fresh basil, pesto, or anything else you want and serve warm. And then enjoy those puffy, crispy, personal-pan-sized bites of pizza crust! YUMMMMM.

Dressing: Blend all dressing ingredients together.

Salad: Toss all your salad ingredients together with as much dressing as you’d like. I like when it has a little time to sit and marinate together in the dressing.

Pizza: Bake your pizza crust according to package directions, topping with a light layer of sauce and cheese. For a refrigerated crust, you may need to pre-bake before adding sauce and cheese.

Assembly: Top the pizza with the salad. Cut and serve. Yummy!

Preheat the oven to 400 degrees. Roll the pizza dough out onto a piece of parchment. Cut three small crossing lines through the middle to make a star shape.

In the space between the center cuts and the edge of the crust (kinda looks like a wheel), spread the ricotta, place the meatballs, and sprinkle the Mozzarella cheese.

Gently pull the point of each star back and tuck it under the outer crust, rolling both sides inward so they overlap. (SEE VIDEO – it will be easier to understand.) Repeat this process with all the cut sections. Now go back around and tuck the remaining outer edges up and inward. It should look like a wreath.

Brush with the beaten egg and sprinkle with oregano and sea salt. Bake at 400 degrees for 20 minutes or until golden brown.

Place a bowl or marinara in the center of the ring and go to town with that meatball pull-apart pizza ring!

Preheat oven to 400 degrees. Pulse the sweet potato and oats through the food processor until very fine. Add the egg and garlic powder and salt; pulse again to mix. The mixture should resemble a loose dough or thick batter.

Transfer to a parchment lined baking sheet or round pizza pan. Press into crusts and shape with your hands – you can either make two smaller crusts (you’ll get more crispy edge surface area) or one larger crust. Crusts should be about 1/4 to 1/2 inch thick.

Bake for 25-30 minutes, until the top is dry to the touch. Remove from oven, let cool, and invert back onto the pan with the dry side facing down. Peel the parchment very gently off the top layer and brush with olive oil. Bake for another 5-10 minutes to get a nice crispy top.

Top with your favorite pizza toppings and pop back into the oven to melt the cheese! Voila.

Add the red wine vinegar, tomato paste, Dijon mustard, salt, pepper, sugar, dried oregano,garlic powder and olive oil to a resealable jar or airtight container. Shake really well to combine. Taste and season with more salt, pepper and sugar as desired; it should be a very flavorful, emulsified vinaigrette.

Simply Recipes / Mihaela Kozaric Sebrek

Add pepperoni, mozzarella cheese, black olives, red onion, bell pepper and both lettuces to a large bowl.

Simply Recipes / Mihaela Kozaric Sebrek

Once ready to serve, shake the dressing really well once more. Add about half to the bowl with the salad and toss until everything is well and evenly coated. Add more dressing if desired, and keep the rest in the jar in the fridge for up to 3 days. Top the salad with grated Parmesan cheese and serve immediately with warm breadsticks on the side.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek