Best Bossy Big Sister Pizza Recipes

Bengal Tiger Pizza image

Provided by Food Network

Time 16h55m

Yield 1 pizza

Number Of Ingredients 15

20 rounded cups high-gluten flour
5 ounces slow-rise yeast
1-ounce salt
1 to 2 tablespoons olive oil
8 ounces fresh basil, leaves only
1/4 cup fresh cilantro, leaves only
4 cloves garlic
Salt and freshly ground black pepper
Olive oil, for blending
About 2 cups shredded mozzarella pizza cheese
About 2 cups shredded provolone pizza cheese
2 cups cooked tandoori chicken
1 cup real crabmeat
One 4-inch piece hearts of palm, thinly sliced
1/4 cup finely chopped fresh cilantro leaves

Steps:

For the dough: Mix the flour, yeast, salt and 2 cups of body temperature water until well combined, 3 to 4 minutes. Add the Olive Oil and roll it into the dough. Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours.
Remove the dough from the pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.
For the green sauce: Blend the basil, cilantro, garlic, salt and pepper in a blender, slowly adding enough Olive Oil so the consistency becomes slightly thinner than peanut butter.
For the pizza: Preheat the oven to 550 degrees F. Roll and toss 1 ball of dough until it is 18-to-20 inches around. Reserve the remaining dough for another use or for other pizzas.
Place the round on a pizza pan and cover with the green sauce; keep any leftovers in the refrigerator for up to 3 days.
Top with a blend of mozzarella and provolone pizza cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake until the crust is golden brown, about 15 minutes. Remove from oven and top with the fresh cilantro.

The Guy Pie Specialty Pizza image

Provided by Food Network

Time P1DT1h10m

Yield 4 to 8 servings

Number Of Ingredients 21

4 teaspoons extra-virgin olive oil
1 1/2 teaspoons sugar
3 teaspoons salt
3 teaspoons instant yeast
4 1/2 cups bread flour, plus additional for coating dough
Nonstick cooking spray, for the dough
Four 3-quart cans unpeeled ground tomatoes
Two 3-quart cans peeled ground tomatoes
1 cup dried basil
1/2 cup dried oregano
1/2 cup dried marjoram
1/2 cup sugar
1/2 cup granulated garlic
Cornmeal, for coating dough
10 ounces ricotta
1/2 cup blue cheese crumbles
10 ounces shredded mozzarella
1 cup shredded roasted chicken
1/4 cup shredded pepperoni
3/4 cup buffalo hot sauce, plus additional for garnish
1/2 cup blue cheese dressing

Steps:

For the dough: Add 2 cups cold water to bowl of a stand mixer. Add oil, sugar, salt and yeast and mix with a wire whisk until blended evenly, 1 minute. Add flour, then blend with the dough hook until a dough ball is formed, about 15 minutes. (Knead dough by hand to form dough ball if needed.) Portion into smaller dough balls and lightly spray with cooking spray. Individually wrap dough balls tightly in plastic wrap. Refrigerate for 24 to 48 hours. Refrigerate for 24 to 48 hours.
For the sauce: Mix the unpeeled and peeled ground tomatoes together with the basil, oregano, marjoram, sugar and garlic in a large container. Refrigerate for 24 to 48 hours to allow flavors to release and blend.
For the pizza: Preheat the oven to 550 degrees F.
Coat a dough ball in flour and cornmeal and hand toss to an 18-inch diameter. Evenly distribute ten 1-ounce portions ricotta around dough. Evenly spread blue cheese crumbles around dough. Evenly spread shredded mozzarella over ricotta and blue cheese, leaving a 1-inch border empty for the crust. Top mozzarella with shredded chicken and shredded pepperoni. Slowly pour hot sauce over the whole pizza in a spiral to make sure that there is not too much sauce in one place. Bake until crust is golden brown, about 10 minutes. Evenly pour blue cheese dressing and additional hot sauce over hot pizza. Cut into 8 even slices and enjoy.