Mediterranean Pizzetta Recipes

Steps:

• Heat oven to 400°F. Combine first 4 ingredients; spread onto pizza crust. Top with olives and tomatoes. Bake 20 min. or until edge of crust is golden brown and cheese is melted. Sprinkle with basil. Substitute: Substitute ¼ cup chopped roasted red peppers for the tomatoes.

Steps:

• Preheat oven to 350 degrees F.
• Brush pizza shell with olive oil.
• Spread pesto sauce thoroughly over the surface of the shell, leaving the edge as a crust.
• Top with olives, sundried tomatoes, artichoke hearts, wilted spinach leaves and cover with cheeses.
• Place pizza directly on oven rack for 10 minutes, or until cheese is melted from centre to edge.
• Allow to cool for 5 minutes before slicing.

Steps:

• In the bowl of an electric mixer with the whisk attachment, blend the flour, garlic, parsley, thyme, salt, and pepper. Add the water and mix well on low speed until a dough-like mixture is formed. (The water amount may need to be adjusted so the dough is moist but not wet.) Once mixed, wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.
• Preheat the oven to 400 degrees F.
• Split the dough in half and roll out on a floured surface to 1/8-inch thickness. Transfer to a baking sheet and place in the oven for 10 minutes. Remove from the oven and evenly spread 1/2 cup Tomato Sauce and half the cheese. Add additional toppings, if desired. Bake for a second time until the cheese is melted, 8 to10 minutes. Repeat with the other dough ball.
• In a large saucepan over medium-high heat, heat the oil. Add the onions and garlic and cook until soft. Add the carrots and wine, deglazing the pan. Reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and their juices and bring to a boil. Reduce the heat to a simmer and add the basil. Continue to cook over low heat for 20 to 30 minutes. Taste for seasoning and remove from the heat.

Steps:

• Drain artichokes, reserving marinade. Chop artichokes; set aside. On a floured surface, roll bread dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan; build up edges slightly. Brush the dough lightly with reserved marinade., Combine the basil, oregano and thyme; sprinkle over marinade. Sprinkle with 1 cup Monterey Jack cheese, ham, artichokes, tomatoes, olives and feta cheese. Sprinkle with remaining Monterey Jack cheese. , Bake at 400° for 20-25 minutes or until crust and cheese are lightly browned.

Steps:

• Place oven rack on second from the bottom rung.
• Preheat oven to 475ƒ.
• Take out your pizza stone or pizza pan.
• Soak the dry sundried tomatoes in boiling hot water for 5 min, drain and coarsely chop (if using Sun dried in oil just drain well & chop) Saute the onion in the 3/4 tsp of oil for 3 minutes. Add the chopped peppers for another 2 minutes
• If your pizza is unbaked prick it with a fork and place on pizza stone or pan- bake for 5 minutes at 475, remove from oven. If you are using a Boboli or other baked ready crust it is ready to build your pizza. When your crust is ready evenly distribute the Sundried tomatoes on the shell , then the sauted onions green pepper , add capers. olives and top with the crumbled feta, If using anchovies (I recommend you do) place them so you have an anchovy per slice. Decorate with sliced olives some pimento or what ever you have on hand
• Bake until the edges are brown and the Feta is soft and browning apprx 20 min - but watch it!