Best Buona Lisa Pizza Recipes

PIZZERIA LUIGI - MONA LISA PIZZA

Pizzeria Luigi - Mona Lisa Pizza image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/2 ounce active dry yeast
1 1/2 cups warm water
Pinch salt
3 1/2 cups all-purpose flour
18 ounces pizza dough
14 ounces pizza sauce (oregano, salt, black and red pepper, granulated garlic, Parmesan and basil)
13 ounces whole milk mozzarella cheese
3 ounces sliced sausage
3 ounces sliced pepperoni
4 ounces sliced mushrooms
4 ounces sliced red onions
5 ounces sliced green pepper
3 ounces sliced black olives

Steps:

Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves. Let the yeast activate for 2 to 5 minutes. Add salt and 2 cups of flour and stir until blended. Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon.
Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces. If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape. Knead about 7 times. (Don't knead too hard or the dough will rip at the top). At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap. Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
Preheat oven to 500 degrees F.
Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles. Use a rolling pin to flatten the dough to the size you choose.
Transfer the dough to an oiled pizza pan or baking sheet. Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
Add sauce, cheese, and toppings as desired. Keep toppings an inch away from the edge of the pie. Cook pizza for approximately 15 minutes or until the crust is golden brown.

BUONA LISA PIZZA

Buona Lisa Pizza image

Provided by Food Network Kitchen

Time 35m

Yield 2 servings

Number Of Ingredients 13

Ingredients

1/2 cup thin strips roasted yellow or red peppers
10 cherry tomatoes, halved
1/4 cup sliced fresh basil
3 cloves garlic; 1 minced, 2 sliced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound pizza dough, thawed if frozen
All-purpose flour, for dusting
Cornmeal, for dusting
6 ounces mozzarella cheese, shredded (about 1 1/2 cups)
3 ounces provolone cheese, shredded (about 3/4 cup)
2 tablespoons pine nuts, toasted
4 ounces goat cheese, crumbled

Steps:

Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 500.
Toss the roasted peppers, tomatoes, basil and minced garlic with 1 tablespoon olive oil in a bowl; season with salt and pepper. Cook the sliced garlic in the remaining 1 tablespoon olive oil in a small skillet over medium-high heat until golden, about 1 minute. Cool slightly.
Stretch or roll out the pizza dough into a 12-to-14-inch round on a lightly floured surface. Generously dust a pizza peel or another inverted baking sheet with cornmeal and place the dough on top. Drizzle with a little of the garlic oil and season with salt. Top with the mozzarella, provolone and tomato-pepper mixture, then sprinkle with the pine nuts and sliced garlic.
Slip the pizza onto the preheated pizza stone or baking sheet and cook until the crust is golden and crisp and the cheese is melted, 10 to 15 minutes. Top with goat cheese before slicing.