pizza again
Thai Pizza
Ingredients :
1 Pizza Dough Shell (uncooked)
Sauce:
2/3 cup smooth peanut butter
3 tablespoons Hoisin Sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
6 oz. Monterrey Jack cheese
1 cup bean sprouts
1/2 lb. small shrimp, cooked, shelled, and deveined
1/4 cup finely chopped green onions
crushed dried hot chilis, to taste
Preheat oven to 450F.
Mix sauce ingredients together. Spread sauce evenly over crust. Top with shrimp and onions, then cheese. Bake until cheese begins to brown, 12 to 15 minutes.
Remove from oven, top with bean sprouts and pepper flakes, slice and serve.
Philly Cheesesteak Pizza
Ingredients :
1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated
Sauté vegetables in 1 tb. olive oil until limp; add roast beef. Cook for three more minutes. Add Worcestershire sauce and pepper; stir and remove from heat. Set aside. Brush prepared dough with 3 tb. olive oil and spread crushed garlic over entire surface of dough. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan.
Bake in preheated 500F oven until cheese is melted and bubbly.
Let sit 5 minutes before cutting and serving.
Margherita Pizza
Ingredients :
2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2″ pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12″ uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese
Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving
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