Reinbeer Pizza Recipes

Steps:

• Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
• Gather your ingredients.
• In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
• Stretch dough into an even round that will cover large skillet.
• Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
• Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
• To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
• Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half; wrap half the dough and freeze for later use.
• Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

Steps:

• Preheat oven to 400°. Place crust on an ungreased or parchment-lined baking sheet. Spread with salad dressing. Top with corned beef, sauerkraut and cheese. Bake until cheese is melted, 12-15 minutes.

Steps:

• Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Bake 6-8 minutes or until edges are lightly browned., Meanwhile, in a small bowl, beat cream cheese, soup and salad dressing until blended. In another bowl, toss bread cubes with melted butter., Spread cream cheese mixture over crust; top with corned beef, sauerkraut and cheese. Sprinkle with bread cubes. Bake 12-15 minutes or until crust is golden and cheese is melted.

Steps:

• Position rack in center of oven. Place baking sheet on rack and preheat to 450°F. for 30 minutes.
• Meanwhile, spread 1 tablespoon mustard on each Boboli. Sprinkle each with 1 1/2 ounces (about 1/3 cup packed) cheese. Arrange 3 ounces corned beef over, folding slices to fit if necessary. Spread 1/2 tablespoon mustard over beef. Arrange 2/3 cup sauerkraut over. Spread 1 1/2 ounces cheese over, pressing to adhere. Sprinkle each with 1/2 teaspoon caraway seeds.
• Place pizzas on hot baking sheet. Bake until heated through and cheese on top melts and is beginning to color, about 12 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a large pizza pan. On a lightly floured surface, roll the bread dough out into a large circle about 14 inches across. Transfer to the prepared pizza pan. Build up the edges, and prick the center all over with a fork so it doesn't form a dome when baking .
• Bake for 20 to 25 minutes in the preheated oven, or until golden.
• Spread half of the salad dressing over the hot crust. Sprinkle with half of the Swiss cheese. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing. Top with sauerkraut and remaining Swiss cheese. Sprinkle with caraway seed.
• Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through. Sprinkle with chopped pickle. Let stand for 5 minutes before slicing.