PIZZA BOMBS RECIPE BY TASTY
Here's what you need: butter, can of biscuit dough, marinara sauce, sliced pepperoni, ball of mozzarella cheese, butter, garlic, salt, pepper, italian seasoning, shredded parmesan cheese
Provided by Tasty
Categories Appetizers
Time 30m
Yield 16 balls
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and grease with butter.
- Cut each biscuit in half. Press each half into a circle with your thumb.
- Place a small dollop of marinara sauce, 1 pepperoni, and 1 cube of mozzarella cheese in the center of each biscuit round.
- Bring the edges up and over, pressing them together and being sure to leave no gaps for the filling to leak out. Lay the pizza bombs on the prepared baking sheet.
- Combine the melted butter, garlic, salt, pepper, and Italian seasoning in a small bowl.
- Brush the butter mixture onto each pizza bomb and top with Parmesan.
- Bake for 15-20 minutes, until the bombs have nicely browned.
- Once they are cool enough to handle, serve with marinara sauce alongside.
- Enjoy!
Nutrition Facts : Calories 150 calories, Carbohydrate 12 grams, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 2 grams
15-MINUTE GARLIC BREAD PIZZA RECIPE BY TASTY
Pizza night couldn't get any easier than these loaded garlic bread slices. With a variety of toppings, there's something for everyone, or you can go all-in on your favorite combo.
Provided by Chris Rosa
Categories Appetizers
Time 30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 450°F (230°C).
- Arrange the frozen garlic toast on the prepared baking sheet.
- Make the pepperoni garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, and pepperoni.
- Make the veggie lovers garlic bread pizza: Top 2 slices of garlic toast with the pizza sauce, mozzarella, bell pepper, zucchini, mushrooms, and olives.
- Make the bacon jalapeño garlic bread pizza: Top 2 slices of garlic toast with the ranch, mozzarella, crumbled bacon, and pickled jalapeño slices.
- Make the margherita garlic bread pizza: Top 2 slices of garlic toast with the tomato slices and mozzarella.
- Bake for 8-12 minutes, until the bread is crispy and warmed through and the cheese is melted. Garnish the margherita garlic bread pizzas with the basil.
- Enjoy!
Nutrition Facts : Calories 172 calories, Carbohydrate 10 grams, Fat 10 grams, Fiber 0 grams, Protein 8 grams, Sugar 1 gram
MINI PIZZA BITES RECIPE BY TASTY
Here's what you need: marinara sauce, parmesan cheese, pepper, salt, red pepper flakes, dried oregano, salt, shredded mozzarella cheese, mini pepperoni, flour tortillas
Provided by Tasty
Categories Appetizers
Time 30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F (220°C)
- In a large bowl mix marinara sauce, parmesan cheese, pepper, salt, and oregano.
- Lightly oil a 12-cup muffin tin or coat with nonstick spray.
- Lay tortilla on a flat surface. Using an empty can, cut 3-4 medium circles, pressing firmly enough in a rocking motion to cut through the tortilla.
- Fit tortilla circle into each of 12 muffin cup.
- Scoop 1 tablespoon pizza sauce into each muffin cup.
- Sprinkle with mozzarella cheese.
- Top with mini pepperonis.
- Place into oven and bake for 10-12 minutes, or until cheese has melted.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 113 calories, Carbohydrate 10 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
PIZZA POCKETS
These pastries will be a hit with everyone. Make them vegetarian by leaving out the pepperoni and adding a pinch of chilli flakes for a similar spicy kick
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 50m
Yield makes 8
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat the oil in a saucepan, add the garlic and oregano, and cook for 1 min until fragrant. Stir in the tomatoes and tomato purée, and cook over a high heat for about 5 mins until thickened.
- Unroll the pastry, cut each sheet into quarters, and arrange on two baking trays. Spread a little of the tomato sauce over half of each quarter, keeping a border about 0.5cm around the edge. Top with the cheese, followed by the pepperoni and olives (this keeps the cheese from sticking to the top of the pastry as it melts). Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal. If you have time, leave the pockets in the fridge for at least 15 mins to firm up.
- Before baking, make a hole in the top of the pockets and brush with a little more egg. Bake for 20 mins or until golden.
Nutrition Facts : Calories 562 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.2 milligram of sodium
HOMEMADE PIZZA
This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. -Marianne Edwards, Lake Stevens, Washington
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pizzas (3 servings each).
Number Of Ingredients 13
Steps:
- In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.
Nutrition Facts : Calories 537 calories, Fat 19g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 922mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 25g protein.
3-DAY PIZZA RECIPE BY TASTY
Here's what you need: pizza flour, instant yeast, sugar, extra virgin olive oil, water, salt, nonstick cooking spray, semolina flour, fennel seeds, fatty pork butt, red pepper flakes, fresh rosemary, fresh italian parsley, garlic, sweet paprika, freshly ground black pepper, red wine, kosher salt, crushed tomatoes, low moisture mozzarella cheese ball, fresh basil leaves, olive oil, flaky sea salt
Provided by Matt Ciampa
Categories Dinner
Yield 6 pizzas
Number Of Ingredients 23
Steps:
- In a stand mixer fitted with the dough hook, combine the flour, yeast, and sugar. Mix on low speed, streaming in the olive oil and water until combined. Increase the speed to medium-low and continue mixing for 5 minutes, until the dough comes together.
- Pull the dough off the hook into the bowl. Cover the bowl with a kitchen towel and let rest for 30 minutes.
- Sprinkle the salt evenly over the dough.
- Return the bowl to the stand mixer and mix on medium-low speed for another 5 minutes.
- Lightly grease a large bowl with olive oil. Transfer the dough to the bowl and cover with plastic wrap. Refrigerate for 24 hours.
- Grease a clean surface, kitchen scale, and baking sheet with nonstick spray.
- Turn the dough out onto the greased surface and divide into 240-gram portions. Shape each portion into a ball, twisting the bottom to keep the top taut. Place seam-side down on the greased baking sheet. Wrap the baking sheet in plastic wrap and return to the refrigerator for 24 hours.
- While the dough proofs for the second time, make the Italian sausage: Preheat the oven to 350°F (180°C).
- Sprinkle the fennel seeds on a baking sheet. Toast for 5 minutes, until fragrant and toasted.
- Transfer the fennel seeds to a mortar and pestle and grind until coarsely cracked.
- In a large bowl, combine the pork butt, fennel seeds, red pepper flakes, rosemary, parsley, garlic, paprika, and pepper. Stir well. Cover the bowl with plastic wrap and chill overnight.
- Uncover the meat and season with the salt.
- In a stand mixer fitted with the meat grinder attachment, grind the pork mixture on the medium-size die into the stand mixer bowl.
- Remove the meat grinder attachment and fit the mixer with the paddle attachment. Mix the meat on medium speed and slowly drizzle in the red wine. Mix until the meat emulsifies and starts to stick to the sides of the bowl. Evenly spread the meat on a lightly greased baking sheet, creating one large patty, about 7 inches long by 5 inches (17.5 by 12.5 cm) wide.
- Turn the oven to broil.
- Broil the sausage patty for 3-4 minutes, until top is browned. The sausage will not be cooked through, as it will finish cooking on top of the pizza. Let cool, then crumble into large chunks.
- Remove the pizza dough from the refrigerator and let sit at room temperature for 3 hours. The dough should be supple and expanded, but not bubbly.
- Set an oven rack 6-8 inches beneath the broiler for a gas oven or 4-6 inches for an electric oven. Set a cast iron pan on the rack. Preheat the oven to its highest temperature for 45-60 minutes.
- Dust a clean surface with pizza flour. Working with one dough portion at a time, gently press the dough out to a round, keeping the edge a bit thicker than the center to form a crust. Transfer the dough to the back of your hands and stretch to your desired size. Transfer the dough to a pizza peel dusted with semolina flour.
- Carefully remove the heated cast iron skillet from the oven.
- Slide the dough from the pizza peel into the pan. Quickly top with the crushed tomatoes, mozzarella, sausage, and basil.
- Cook the pizza in the oven until the crust puffs, browns, and chars in spots, 5-7 minutes, rotating the pan as needed. Broil for the last minute to brown the mozzarella.
- Transfer the pizza to a cutting board. Brush the crust with olive oil and sprinkle the pizza with flaky salt.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 960 calories, Carbohydrate 140 grams, Fat 24 grams, Fiber 7 grams, Protein 42 grams, Sugar 7 grams
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