7 recipes found
1. Position the oven rack in the upper 1/3 position. Preheat the oven to 425° F. If you have a baking stone, start preheating it.
2. Place the ball of pizza dough on a lightly oiled quarter sheet pan. Lightly drizzle olive oil on top of the dough ball. Cover with plastic wrap and let rest.
3. On a baking sheet, toss together the olive oil, butternut squash, honey, sage, cinnamon, cayenne, and a pinch each of crushed red pepper flakes, salt, and pepper. Roast for 15-20 minutes, until the squash is just tender and remove from oven. Increase the heat to 500° F.
4. Meanwhile, caramelize the onions. Melt the butter in a large skillet over medium-high heat. Add the onions and cook 3 minutes, until softened. Add half the apple cider, season with salt and pepper and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Add a pinch of crushed red pepper, cook another minute. Remove from the heat.
5. To assemble. Remove the plastic wrap. Gently press the dough until it covers the entire sheet pan. Drizzle the dough lightly with olive oil. Top with the onions, you may not need them all. Add the cheese, then the prosciutto. Arrange the butternut squash on top.
6. Slide into the preheated 500° F 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 additional crushed red pepper flakes. ENJOY!
Preheat oven to 375 degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.
Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.
Bake in hot oven until soft, 10 to 15 minutes.
Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven.
Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.
Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Toss cauliflower, olive oil, garlic, salt, pepper, and red pepper flakes together in a bowl until evenly coated; spread onto a baking sheet.
Bake in the preheated oven for 15 minutes. Stir cauliflower mixture and continue baking until tender, 10 to 15 more minutes.
Grease a separate baking sheet. Spread pizza dough onto prepared baking sheet.
Bake pizza crust for 5 minutes. Top crust with cauliflower mixture, mozzarella cheese, Parmesan cheese, prosciutto slices, and red pepper flakes. Bake until crust is lightly browned and cheeses are melted, 8 to 10 more minutes.
Preheat a gas grill with all burners on High for 10 to 15 minutes. Grill peach slices until peaches begin to soften and have grill marks, about 5 minutes, set aside.
Reduce the flame on half of the grill burners to Low, to create areas of direct and indirect heat. Shape pizza dough into a circle. Brush one side of dough with 2 teaspoons olive oil.
Carefully place dough oil side down onto the grill over direct heat. Close the cover, and grill dough until the bottom is just barely cooked and shows char marks, 1 to 3 minutes.
Use tongs to turn dough over; move to the indirect heat. Brush dough with pesto, dollop with ricotta cheese, and sprinkle with quesadilla cheese. Scatter on pieces of prosciutto, grilled peaches, and sliced heirloom tomato. Grill until cheese is melted, about 3 minutes.
Remove pizza from the grill, top with arugula, and drizzle with hot honey and 2 teaspoons olive oil. Cut into wedges and serve.
Preheat the oven to 425 degrees F (220 degrees C).
Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
Remove from the oven and top with Parmesan cheese.
1. Preheat the oven to 450° F.
2. On a lightly floured surface, push the dough out until it's thin (about a 10-12 inch circle). Transfer the dough to a baking sheet. Lightly brush the crust with olive oil, then sprinkle with sesame seeds.
3. Spread the pesto over the dough. Arrange the shallots over the pesto. Add the mozzarella/provolone, then arrange the potato slices over the cheese. Drizzle with oil and season with salt, pepper, and chili flakes. Lay the basil leaves and prosciutto over the potatoes.
4. Bake for 10-15 minutes or until the crust is golden and the prosciutto is crispy. Remove from the oven and break the balls of burrata over the pizza. Allow the burrata to sit on the pizza and warm through.
5. Garnish with micro greens, a fresh drizzle of olive oil, and sea salt. Slice and enjoy!
1. Preheat the oven to 450° F.
2. On a lightly floured surface, push the dough out until it's thin (about a 10-12 inch circle). Transfer the dough to a baking sheet. Lightly brush the crust with olive oil, then sprinkle with thyme, garlic, and chili flakes. Add 1 teaspoon honey and the fig preserves, gently rubbing around the surface of the dough.
3. Add the all 3 cheeses.
4. Toss the peaches with 1 teaspoon honey and balsamic vinegar. Arrange the peaches over the cheese, then scatter around the prosciutto.
5. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with two big handfuls of fresh basil. Slice and enjoy!