Garlic Lovers Dill Pickle Pizza

This looks so good.   

Garlic Lovers Dill Pickle Pizza

Ingredients

1 prepared pizza crust*

6-8 cloves garlic finely chopped

2 tbsp. olive oil

8 ounces cheese of choice I used mild white cheddar and Monterey jack

7-8 dill pickle slices cut in pieces

handful of freshly chopped dill

To Make

Preheat oven 375 degrees

Place finely chopped garlic in small bowl with olive oil.

Brush garlic olive oil over pizza crust.

Top with cheese and bake 15 minutes.

Remove from oven add pickle slices and cook a couple more minutes.

Top with fresh dill

Recipe Notes

* I used Gluten Free Against the Grain Pizza Crust but can use your favorite crust.

Copycat Pizza Hut Original Pan Pizza

Copycat Pizza Hut Original Pan Pizza

Make your own Pizza Hut pan pizza at home. This copycat recipe for the crust and sauce tastes just like the pizzas you get at Pizza Hut. 

Pizza Crust

1 package dry yeast

1 tablespoon sugar

1/2 teaspoon salt

1/4 cup non-fat dry milk powder

1 1/3 cup warm water (105 degrees F)

2 tablespoons vegetable oil (for dough)

4 cups all-purpose flour

Pizza Sauce

1 can (8 ounce size) tomato sauce

1 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

1/2 teaspoon garlic salt

For Assembly

9 ounces vegetable oil (3 ounce per pan)

butter flavored cooking spray

mozzarella cheese

pizza toppings as desired

To Make

 For The Dough:

 Combine the yeast, sugar, salt, and dry milk in a 2-quart size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2 minutes or until the yeast starts to bubble. 

Add the oil to the dough mixture and stir to combine. 

Add the flour in one cup increments, stirring after each addition, until a dough forms and the flour is all combined. 

Turn the dough out onto a flat, lightly floured surface and knead for about 10 minutes. 

Divide the dough into three equal balls. 

Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast iron skillet. Tilt the pans to spread the oil evenly. 

Using a rolling pin, roll out each ball of dough to a 9-inch circle and place in the prepared pans. 

Lightly coat each dough disk with cooking spray or oil and cover with plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1 1/2 hours or until puffy. 

Meanwhile, prepare the sauce by combining all the ingredients until blended. Let sit at room temperature for at least one hour. The sauce can be made ahead of time and kept in the refrigerator. Bring to room temperature before using. 

Preheat the oven to 475 degrees F. 

For each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread to within 1 inch of the edges. Sprinkle with 1 1/2 ounces of shredded mozzarella cheese. Place toppings of choice in the following order: thin meats like pepperoni or canadian bacon, vegetables, ground or cubed meats, additional mozzarella cheese. 

Place the pizzas in the oven and cook until the outer crust is brown and the cheese is bubbly in the center (11-15 minutes, depending on how many toppings you use). 

Remove from the oven. Let cool for 2-3 minutes then remove from the pans to a cutting board and cut into wedges using a pizza cutter.

New York Style Pizza

New York Style Pizza

Recipe by: Freddie Loehr

 "This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a bp and add your favorite pizza toppings if you wish."

1 teaspoon active dry yeast

2/3 cup warm water (110 degrees F/45 degrees C)

2cups all-purpose flour

1 teaspoon salt

2 tablespoons olive oil

1 (10 ounce) can tomato sauce

1 pound shredded mozzarella cheese

1/2 cup grated Romano cheese

1/4 cup chopped fresh basil

1 tablespoon dried oregano

1 teaspoon red pepper flakes

2 tablespoons olive oil

To Make

Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.

Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.

When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle, and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.

Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes.

Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly. Cool for about 5 minutes before slicing and serving.

Chicago Deep-Dish Pizza

Recipe by: Chef John

“Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.”

For the Dough:

1 1/3 cups warm water

2 1/4 teaspoons active dry yeast

1/4 cup olive oil

1/4 cup melted butter

2 teaspoons white sugar

 1/2 teaspoons fine salt

1/2 cup cornmeal

3 3/4 cups all-purpose flour

2 teaspoons olive oil, or as needed, divided

4 cups pizza sauce, or to taste

For the Fillings/Toppings (in Order of Application):

4 ounces sliced provolone cheese

8 ounces fresh mozzarella cheese, cubed

1 pound spicy Italian sausage, casings removed

4 ounces shredded part-skim, low-moisture mozzarella cheese

2 ounces Parmigiano-Reggiano cheese

1 tablespoon olive oil 

To Make

Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.

Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.

Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.

Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.

Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

Jimmy's Mexican Pizza

Recipe by: Jimmy Simian

 "Jimmy's specially seasoned ground beef, refried beans, salsa and cheese layered in a deep dish style. A tasty and easy Mexican-style pizza with a flour tortilla crust I whipped up because I had the stuff to make it!!"

1/2 pound ground beef

1 medium onion, diced

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

1 (16 ounce) can refried beans

4 (10 inch) flour tortillas

1/2 cup salsa

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

2 green onions, chopped

2 roma (plum) tomatoes, diced

1/4 cup thinly sliced jalapeno pepper

1/4 cup sour cream (optional)

To Make

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Copycat Pizza Hut Pizza Sauce

1 (15 ounce) can tomato sauce

1⁄4 cup water

1 teaspoon sugar

1⁄4 teaspoon dried oregano

1⁄4 teaspoon dried basil leaves

1⁄4 teaspoon dried thyme

1⁄4 teaspoon garlic powder

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

1 whole bay leaf

1⁄2 teaspoon lemon juice

To Make

Combine all ingredients in a small saucepan.

Cook over medium heat until sauce starts to boil.

Lower heat and simmer, covered,for 30 to 45 minutes or until it is as thick as you like it.

Makes enough for 2 pizzas.

The Ultimate Pizza Dough

THE ULTIMATE PIZZA DOUGH

BY: IRENE FONG AND THE CANADIAN LIVING TEST KITCHEN

Canadian Living Magazine: March 2018

Our foolproof dough delivers the most amazing pizza crust you'll ever taste. The long rising time results in a lovely texture and extra-rich flavour. It's so easy to make and can be stretched into either a regular or thin-crust pizza. You'll never want to order in again!

3 1/4 cups all-purpose flour (approx)

 2 teaspoons quick-rising instant dry yeast

 1 teaspoon salt

 1 1/3 cup warm water

 2 tablespoons olive oil

In large bowl, whisk together 2 1/2 cups of the flour, yeast and salt. Using wooden spoon, stir in warm water and olive oil until ragged dough forms.

Turn out onto lightly floured surface; kneading, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic (dough will be slightly tacky to the touch but won't stick to hands), about 8 minutes.

Divide dough in half. Transfer to 2 greased bowls, turning to grease all over. Cover with plastic wrap; refrigerate for 24 hours. (Or let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.) Remove dough from refrigerator; bring to room temperature before rolling.

Makes two 12-inch regular pizza crusts or two 14-inch thin pizza crusts, each about 8 slices.