CHEESE CRUST PIZZA
String cheese is the secret to success for this popular stuffed-crust pizza. Prebaking the crust crust before you add the toppings assures that the cheese inside will melt completely.-Terri Gonzalez, Roswell, New Mexico
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 slices.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. , On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge. , Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes. , Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella., Bake for 15-20 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 343 calories, Fat 17g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 976mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.
CHEESY PIZZA HOT DOGS
Provided by Catherine McCord
Categories main-dish
Time 30m
Yield 6 pizza hot dogs
Number Of Ingredients 4
Steps:
- Preheat the oven to 450˚ F. Coat a baking sheet with cooking spray. Divide the pizza dough into 6 equal pieces. Roll each piece of dough into a long, thin rope about four times the length of a hot dog.
- Slice each piece of string cheese in half lengthwise. Slice each hot dog lengthwise, making sure not to cut all the way through. Place 1 piece of cheese in each sliced hot dog.
- Wind a rope of pizza dough around a hot dog from one end to the other. Repeat with the remaining hot dogs and pizza dough.
- Place the wrapped hot dogs on the prepared pan. Bake until the dough is golden brown, 15 to 18 minutes.
CHEESY-CRUST SKILLET PIZZA
If you refrain from grain, but can't go without pizza...you've got to try this version with a 1-ingredient crust made just from cheese.
Provided by themoodyfoodie
Categories World Cuisine Recipes European Italian
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
- Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
- Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 6.4 g, Cholesterol 98.2 mg, Fat 25.6 g, Fiber 0.5 g, Protein 31 g, SaturatedFat 16.6 g, Sodium 608.5 mg, Sugar 1 g
CHEESY PIZZA ROLLS
The cast-iron skillet browns these delicious rolls to perfection. My family can't get enough. Use whatever pizza toppings your family likes best. -Dorothy Smith, El Dorado, Arkansas
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 appetizers.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough into a 16x10-in. rectangle. Brush with pasta sauce to within 1/2 in. of edges., Sprinkle with 1/2 cup mozzarella cheese, pepperoni, sausage and Parmesan. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices. Place in a greased 9-in. cast-iron skillet or greased 9-in. round baking pan, cut side down., Bake 20 minutes; sprinkle with remaining mozzarella cheese. Bake until golden brown, 5-10 minutes longer. If desired, serve with minced fresh basil and crushed red pepper flakes.
Nutrition Facts : Calories 355 calories, Fat 19g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 978mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 0 fiber), Protein 14g protein.
EASY-CHEESY HERB PIZZA DOUGH
People love to make their own pizza but somehow they still buy the pre-made pizza crusts from the store. Making it from scratch is so easy...give it a try!
Provided by Francine Lizotte
Categories Pizza
Time 20m
Number Of Ingredients 11
Steps:
- 1. In a bowl of a stand mixer, mix together yeat, water and honey; let stand for 5 to 10 minutes to proof until mixture is foamy and bubbly.
- 2. In the meantime, combine in a medium bowl, 2 cups flour, salt Italian seasoning, rosemary, garlic powder and cheese. Reserve the remaining ½ cup of bread flour on the side.
- 3. Insert the dough hook; pour olive oil and 2 cups flour mixture to the yeast (reserv ½ cup). Mix on speed 2 for 2 minutes. Increase to speed 3 and continue mixing by adding 1 tbsp. of remaining flour at a time until dough ball forms and cling to the dough hook, cleaning the sides of the bowl. Increase speed to 4 and kneed for 4 minutes.
- 4. Meanwhile, lightly coat a large bowl with olive oil; set aside. Transfer dough to the work surface and form a ball by folding under. Place it to the prepared bowl and turn to coat with oil from the bowl; cover with a tea towel. Transfer bowl to an unheated oven for 1 hour until doubled in volume.
- 5. Punch dough to deflate, form a ball by folding under, turn it over and transfer back to the oven for another rise of 1 hour, covered with tea towel.
- 6. Punch once again and transfer onto a work surface sprinkled with flour. Divide dough into 2 equal pieces and form 2 balls by folding under. Place one ball on the floured mat, flour the rolling pin and roll into a 14-inch diameter.
- 7. Preheat oven to 500ºF. Transfer each rolled dough onto a corn meal dusted pizza pans. Add pizza sauce, leaving about 1-inch around the edge and adding toppings of your choice. Transfer topped pizza to preheated oven and bake for 7-12 minutes or until dough is lightly browned and crisp.
- 8. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=RnZcKc_-WeU
CHEESY PIZZA BREAD
Make and share this Cheesy Pizza Bread recipe from Food.com.
Provided by BeccaB3c
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare pizza crust as directed.
- Pat into greased 12 inch pizza pan.
- In small bowl, combine butter with seasonings and brush on crust.
- Sprinkle with cheese.
- Bake in 450 degree oven for 12 to 15 minutes, or until golden brown.
- Tastes great dipped in spaghetti sauce.
Nutrition Facts : Calories 136, Fat 12, SaturatedFat 7.3, Cholesterol 37.4, Sodium 216.6, Carbohydrate 0.9, Sugar 0.3, Protein 6.3
CHEESY PAN PIZZA
This recipe for a crisp, cheesy pan pizza was developed by Charlotte Rutledge, along with her team of test cooks at King Arthur Flour's rigorous test kitchen in Vermont. It uses a number of simple techniques to achieve maximum texture and flavor. The dough is folded a few times before it goes in the fridge for a long rest, which develops its flavor and airiness. Cooking the pizza in cast iron gets the edges brown and crackling, and layering the cheese and sauce creates an extra cheesy top with no soggy layer. Make it once in its simplest form, then use the model to play around with the fermentation time and toppings.
Provided by Tejal Rao
Categories dinner, lunch, pizza and calzones, main course
Time 45m
Yield 1 (9-to-10-inch) pan pizza
Number Of Ingredients 10
Steps:
- Prepare the dough: Measure the flour, water, olive oil, salt and yeast into a large mixing bowl. Mix together with your hand or a dough scraper until it forms a shaggy, sticky ball with no dry patches. Cover the bowl using a damp towel or plastic wrap, and let the dough rest for 5 minutes.
- Wet your hand, and reach down between the side of the bowl and the dough, as though you were going to lift the dough out, but instead of lifting, stretch the bottom of the dough up, and fold it over the top. Repeat three more times, turning the bowl 90 degrees each time. Cover the bowl again for 5 minutes, then repeat the folding-and-resting process three more times. After the fourth time, cover the bowl, and let the dough rest, undisturbed, for 40 minutes, then transfer the bowl to the fridge for at least 12 hours or up to 72 hours.
- About 3 hours before you want to eat the pizza, get ready for assembly: Pour the olive oil into a well-seasoned 9- or 10-inch cast-iron skillet, and use your fingers to coat the inside of the pan, including the sides. Transfer the dough to the pan, and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it with your fingertips. If the dough shrinks back, cover it and let it rest for about 15 minutes, then repeat the pressing and dimpling. At this point, you should be able to smush the dough out and into the edges of the pan, but if not, give it one more 15-minute rest before trying again. Cover the dough, and let it rise for 2 hours at room temperature. It will look soft and jiggle when you gently shake the pan.
- Place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element), then heat the oven to 450 degrees. When you're ready to bake the pizza, sprinkle a scant 1 cup mozzarella evenly over the crust. Cover the entire dough so none is showing, then dollop small spoonfuls of the sauce over the cheese. Sprinkle the remaining mozzarella on top, and bake on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown. (Use a spatula to check the bottom.) If the bottom is brown but the top still seems pale, transfer the pizza to the top rack, and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes.
- Remove the pizza from the oven, and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. If garnishing with hard cheese and herbs, add those now. Serve the pizza anywhere from medium-hot to warm, and use kitchen shears or a large pair of scissors to cut it into wedges.
CRISPY CHEWY PIZZA DOUGH
This is a time consuming pizza dough, but TOTALLY worth the effort. The crust is crispy and the inside is chewy.
Provided by JennHansen
Categories European
Time 3h30m
Yield 12 Pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, water and salt and let rest for 20 minutes. Add sugar and yeast and knead on high speed for 8 minutes until smooth and glossy. Pour 2 T. of oil into a bowl and coat the sides. Turn the dough into the bowl and add 1 T. of oil to the top. Let rise for 2-2.5 hours. Preheat oven for 1 hour at 450 degrees. Pout 2 T. of oil onto a baking sheet and coat. Pout dough onto baking sheet and spread out. Poke about 30 holes in the dough with a fork and bake for 20-25 minutes. Top with your choice of sauce and toppings.
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CRISPY CHEESY PAN PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 Calories 380 per servingTotal Time 16 hrs 25 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
- Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
- After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
- Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule. , About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. , Transfer the dough to the pan and turn it once to coat both sides with the oil.
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