PW's Favorite Pizza

FOR THE CRUST (MAKES TWO CRUSTS):
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Extra Virgin Olive Oil

FOR THE PIZZA:
1 whole Large Eggplant (or Two Medium Eggplants)
Kosher Salt, For Sprinkling
1 pint Grape Tomatoes
2 cloves Garlic, Minced
8 ounces, weight Fresh Mozzarella Cheese, Sliced Very Thin
½ cups Freshly Grated Parmesan Cheese
Extra Virgin Olive Oil For Drizzling
Freshly Ground Black Pepper
Preparation Instructions

TO MAKE THE CRUST:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

TO MAKE THE PIZZA:
Preheat oven broiler.

Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.

Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.

Slice mozzarella very thinly.

Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.

Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)

Preheat oven to 500 degrees.

Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.

Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.

Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly.

Remove from pan and slice with a pizza cutter. Serve immediately!

Caramelized Onion & Prosciutto Pizza

1 whole Pizza Crust

Olive Oil, For Drizzling
1 whole Large Red Onion, Halved And Thinly Sliced
¼ cups Brown Sugar
Kosher Salt To Taste
Parmesan Cheese, Grated
10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
8 slices Prosciutto (more To Taste)

Preheat oven to 500 degrees.

Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.

Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.

Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.

Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.

Basic Pizza Crust

1 teaspoon Instant Or Active Dry Yeast
1-½ cup Warm Water
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

Pizza Bites

Source: http://www.sweetlifekitchen.com/2008/10/pillsbury-pizza-crust-pizza-bites.html

Pillsbury Pizza Bites

48 appetizers

• 2 (13 7/8 ounce) cans pillsbury refrigerated prepared pizza dough
• 8 ounces mozzarella cheese, cut into 48 cubes
• 48 slices pepperoni
• 1/4 cup olive oil
• 1 teaspoon dried Italian seasoning
• 3 tablespoons grated parmesan cheese
• 2 cups pizza sauce or marinara sauce, heated

1. Preheat oven to 400º.
2. Spray 3 9-inch pie pans with cooking spray.
3. On lightly floured surface, roll out one pizza crust and pat into 12x8 rectangle.
4. Cut into 24 squares.
5. Place one pepperoni slice and one cube of cheese on each dough square. Place in mini muffin pan.
6. Repeat with remaining dough, pepperoni and cheese.
7. Mix together oil and Italian seasoning. Drizzle or brush over rolls.
8. Top with grated parmesan.
9. Bake at 400º for 16-20 minutes or until golden brown.
10. Serve with warmed pizza or marinara sauce.
11. To Freeze: Flash freeze on a cookie sheet until frozen solid, label and place in a ziplock bag.
12. To Reheat: Microwave approximately 30 seconds or more to heat through.