Pizza

-Pizza Crust-

Ingredients:

2-1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1-1/2 cup lukewarm water
1 teaspoon salt
2 tablespoons vegetable oil
3-1/3 cup flour

In a large bowl, dissolve yeast and brown sugar with the warm water. Cover, place in a warm area, and let sit for about 10 minutes.

Stir salt and oil into the yeast solution. Gradually mix in the flour. Place the dough into a well oiled bowl. Cover, place in a warm area, and allow to rise for 1 hour.

Punch out dough and roll out. Brush crusts with olive oil. Add toppings and bake in oiled and cornmeal sprinkled pan or pizza stone at 425 for 15 to 20 minutes.

**for foccacia dough, add 1 tsp garlic powder, and 1/2 teaspoon of each: thyme, basil, oregano, spearmint, tarragon, marjoram, and a pinch of sage.

**for honey wheat dough, replace 1-1/3 cups of the flour with whole wheat flour and add 2 tablespoons of honey.



-Pizza Combinations-

Italian - red onion, black olives, artichoke hearts, red bell pepper, rosemary, basil, mushrooms, mozzarella, provolone, romano, and parmesan.

Greek - bake with mozarella and parmesan only. top with lettuce, tomato, cucumber, feta cheese, red onion, and olives. Drizzle with tzaziki and lemon vinaigrette (lemon juice, olive oil, basil, oregano).

Greek II - cook naan bread on grill or stove. Top bread with hummus, baby arugula, pitted greek olives, halved cherry tomatoes, crumbled feta, chopped mint (optional) and a drizzle of olive oil. Serve warm.

Mexican -  bake with pico de gallo, black beans, corn, cheddar cheese, and monterey jack cheese. top with lettuce, and green onion. Drizzle with ranch dressing and salsa. Crumble tortilla chips on top.

Pesto - pesto sauce, spinach, artichoke hearts, onion, tomato, mushroom (optional).

Caprese - pesto or tomato sauce, red onion, sliced cherry tomatoes, buffalo mozarella. Garnish with basil and drizzle with balsamic reduction.

Broccoli and Cheddar - wheat dough topped with chopped garlic and cheddar cheese. Scatter red onion, kalamata olives, and a generous amount of broccoli florets on top. Drizzle with olive oil and sprinkle with black pepper.

Fajita - salsa, cheddar cheese, monterey jack cheese, red onion, green bell pepper strips, red bell pepper strips, sliced jalapeno, corn, pinto beans, and taco seasoning. Sprinkle with cilantro after baking.

Mediterranean - spread with hummus. Top with red bell pepper, green onion, eggplant, zucchini, feta cheese, kalamata olives, basil leaves, and black pepper.

Pear and Gorgonzola - brush honey wheat dough with garlic butter, top with very thinly sliced bosc pear, caramelized onion, gorgonzola cheese, and chopped walnuts. Garnish with sliced basil leaves.

Cajun - crushed tomatoes, cajun seasoning, smoked gouda cheese, mozarella cheese, green bell pepper, red onion, jalapeno, corn, and okra slices

Eggplant Flatbread - marinara, grilled or roasted eggplant slices, crumbled goat cheese, and mozarella. Garnished with basil.

Squash and Kale - sage pesto (7 sage leaves, 1 tablespoon pine nuts, 2 tablespoons parmesan cheese, 1/4 cup olive oil), brown sugar caramelized butternut squash, fontina cheese. Top with kale tossed on olive oil, salt, and parmesan during the last 10 minutes of baking. Serve topped with fresh pomegranate, minced jalapeno, cilantro, and lime juice

White Pizza - brush with garlic butter. Spread alfredo sauce. Top with mozarella, rosemary (optional), thyme (optional), mushrooms, soy chicken, minced parsley, and dollops of ricotta. Garnish with basil leaves immediately after removing from oven.

Mushroom and Garlic Flatbread - brush thin dough with olive oil. Top with chopped muchrooms sauteed in thinly sliced onion and minced garlic. Sprinkle with parmesan cheese and tarragon. Top with crushed red pepper if desired.

Valley Combo - brush dough with very thin layer of garlic alfredo. Top with generous amounts of mushrooms, artichoke hearts (in water), broccoli, olives, red bell pepper, green onion, red onion, zucchini (sliced and halved), tomatoes (optional) and black pepper.10 minutes before removing from oven, top with spinach.

Lebanese - spread thin crust wheat dough with a thin layer of labneh. Top with chickpeas tossed in cumin salt and pepper and cherry tomatoes. Sprinkle with zatar, black sesame seeds, sumac, red pepper flakes, salt, and pepper and olive oil mixture. Top with fresh mint after cooking.

Middle Eastern - Top pizza with mixture of chopped pine nuts, finely chopped mushrooms, cumin, cayenne pepper, coriander, cinnamon, salt, and zatar (sauteed until golden) then stirred with lemon juice. Top with crumbled halloumi (optional) and fresh or roasted tomatoes. 5 minutes before removing from oven, sprinkle with chopped mint and cilantro. Drizzle with tahini sauce (1/4 cup tahini, 3 tablespoons lemon juice, salt, 1 teaspoon honey, and 2 tablespoons mint).

St. Louis - top thin crust pizza with tomato sauce. Sprinkle with white cheddar and smoked provolone (or mozarella), and swiss cheese. Top with italian seasoning.

Chicago Stuffed - place dough in springform pan. Sprinkle with sauteed mushrooms, mozarella, ricotta (optional), and spinach. enclose the sides of the dough over the pizza, poke several holes, and bake. 10 minutes before pizza is finished cooking, top with tomato sauce. Garnish with parmesan.

Mushroom Pizza - topped with swiss and mozarella cheese, sauteed julienned sweet onion and cremini mushrooms. Sprinkled with fresh tarragon after baking.

Paneer Pizza - Spread sriracha sauce on naan. top with palak paneer and blue cheese.

Macaroni and Cheese Pizza - brush pizza dough with butter or olive oil. Top with prepared macaroni and cheese, american cheese, and shredded cheddar. Sprinkle with panko.

Black Bean Nacho - Combine 1 cup black beans, 1/2 cup roasted red peppers, garlic, chili powder, and salt in a food processor. Spread bean mixture onto the dough. Layer with monterey jack and cheddar, diced tomatoes, green onion, black olives, and pickled jalapenos. Grill this pizza for best results.

Jalapeno Popper - Spread thin layer of cream cheese on pizza dough. Top with monterey jack cheese, jalapeno slices tossed in olive oil, and thinly sliced shallots. Sprinkle with panko.

Three Cheese with Caramelized Onion and Pimiento - Spread caramelized onion onto the pizza crust. Sprinkle pimiento over onion. Top with fontina, roquefort, and parmesan cheese.

Squash Blossom Pizza - pesto sauce, mozzarella balls, asiago cheese, thyme roasted cherry tomatoes. Add squash blossoms 15 minutes before removing from oven.

Deep Dish - Replace 1 cup of the flour with semolina or farina. Arrange dough in skillet or 9 inch round pans and up the sides. Layer ricotta, thyme, basil, mozzarella, vegan pepperoni, tomato sauce, and parmesan cheese.

Argentinian Fugazza - top pizza dough with caramelized red and sweet onion. sprinkle with buffalo mozzarella and parmesan. Drizzle with olive oil and sprinkle with fresh oregano.

Maple Cheddar - bake maple wheat dough with balsamic caramelized onion, fresh thyme, cheddar, feta, pepitas, and a sprinkle of black pepper. Then top with arugula and maple syrup.

Ratatouille - bake honey wheat dough with tomato sauce and nicely arranged thinly sliced baby eggplant, zucchini, tomato, onion, red bell pepper, yellow squash, and mozzarella. Sprinkle with herbs d' provence and red pepper. Then drizzle with balsamic reduction and parsley.

Moroccan -