Bobby Flays Dessert Pizza Recipes

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PIZZA DOUGH

For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.

Provided by Bobby Flay

Time 1h30m

Yield 2 (14-inch) pizza crusts

Number Of Ingredients 6



Pizza Dough image

Steps:

  • Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  • Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

BOBBY FLAY'S MARGHERITA PIZZA

Provided by Bobby Flay

Time 20m

Yield 1 pizza

Number Of Ingredients 6



Bobby Flay's Margherita Pizza image

Steps:

  • Prepare the grill for direct and indirect cooking.
  • Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil, salt and pepper and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.
  • Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.
  • Drizzle the top with more olive oil. Put the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese. Remove from the grill and tear the basil leaves over the top. Slice and serve immediately.

1 store-bought pizza dough
Olive oil, for brushing and drizzling
Kosher salt and freshly ground black pepper
1 pound fresh mozzarella, sliced 1/4-inch thick
3 Roma tomatoes, sliced 1/4-inch thick
Handful fresh basil leaves

BOBBY FLAY'S DESSERT PIZZA

Provided by Bobby Flay

Categories     dessert

Time 20m

Yield 1 pizza

Number Of Ingredients 8



Bobby Flay's Dessert Pizza image

Steps:

  • Prepare the grill for direct and indirect cooking.
  • Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.
  • Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.
  • Combine the mascarpone cheese and honey. Smear the mascarpone over the pizza and scatter the plum wedges and berries on top. Put the pizza on the sheet pan back on the grill, close the cover and cook just to warm the fruit, about 2 minutes. Dust with confectioners' sugar and serve immediately.

1 store-bought pizza dough
Canola oil, for brushing
1 1/2 cups mascarpone cheese
2 tablespoons honey
2 plums, cut in wedges and grilled
1 cup raspberries
1 cup blackberries
Confectioners' sugar, for dusting

PIZZA

Provided by Bobby Flay

Categories     main-dish

Time 1h35m

Number Of Ingredients 16



Pizza image

Steps:

  • Place water, yeast, salt and olive oil in a large bowl and let the yeast dissolve. Put the yeast mixture in the bowl of a standing electric mixer and add enough of the flour until it comes together and using the dough hook, knead the mixture until smooth. Let rise for 1 hour. Divide the dough into 6 ounce pieces and roll out into a 12-inch round.;
  • Place ingredients in a saucepan and cook for 20 minutes.;
  • Combine all ingredients in a roasting pan and roast in a preheated 450 degree oven for 20 to 25 minutes.
  • Oven-Dried Tomatoes: 20 plum tomatoes sliced in half and seeds removed Olive oil Chopped basil Chopped fresh tarragon
  • Place tomatoes on a baking sheet and drizzle with olive oil and sprinkle with the herbs. Bake in a preheated 250 degree oven for 4 to 5 hours until very soft and dry.
  • Focaccia Robiola: 6 ounces pizza dough, rolled into a 12-inch circle and docked Olive oil Robiola cheese White truffle oil
  • Roll the dough into a 12-inch circle and dock with a fork and brush with olive oil. Bake the dough in a preheated 500 degree oven until golden brown. Remove from oven and let cool slightly. Slice the pizza in 1/2 horizontally and fill with the robiola cheese. Return to the oven and bake for 10 minutes. Remove and drizzle with truffle oil.
  • Pizza Piegata: 6 ounces pizza dough 1/2 tomato sauce, recipe above 1/4 pound thinly sliced fresh mozzarella 1/2 cup roasted wild mushrooms 4 oven-dried tomatoes, chopped 2 canned artichokes, thinly sliced 1/2 cup arugula leaves 1/4 cup Gaeta olives, chopped 3 slices prosciutto thinly sliced Olive oil
  • Preheat oven to 500 degrees. Roll dough out into a 12-inch circle. Spread the ingredients over the surface and fold the dough over into a half moon. Place on a baking sheet or pizza stone and brush with olive oil. Bake until golden brown, about 20 to 25 minutes.

Pizza Dough:
2 liters water
50 grams fresh beer yeast
3 ounces salt
5 ounces olive oil
4 to 5 pounds high gluten flour
Tomato Sauce:
2 cans San Marzano style tomatoes
4 ounces salt
15 leaves basil, julienned
Oven Roasted Mushrooms
2 pounds assorted wild mushrooms
3 cloves chopped garlic
4 ounces olive oil
Parsley
Salt and freshly ground pepper

EASY PIZZA SAUCE BY BOBBY FLAY RECIPE - (4.5/5)

Provided by bjnelson55

Number Of Ingredients 8



Easy Pizza Sauce by Bobby Flay Recipe - (4.5/5) image

Steps:

  • Heat olive oil in a sauce pan over medium heat. Add onions and cook until soft, 5 minutes. Add garlic and chili flakes; cook 1 minute. Add tomatoes, increase heat to high, and cook, stirring occasionally until thickened, 20 minutes. Stir in basil; season with salt and pepper to taste.

EASY PIZZA SAUCE:
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
Pinch of red chili flakes
One 28-ounce can plum tomatoes with juices, pureed
2 tablespoons fresh basil, chopped
Salt and black pepper

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