CLASSIC MARGHERITA PIZZA
An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 20m
Yield Makes one 13-inch round pizza
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
- Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
- Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.
CLASSIC SPINACH PIZZA
Our testers really went for the combination of flavors in this fresh and fancy pizza. Pretty and definitely company-special, it's sure to become a favorite with your guests, too! Gilda Lester - Millsboro, DE
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 13
Steps:
- In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute garlic in drippings for 1 minute. Add spinach; cook just until wilted. Drain spinach mixture on paper towels., In the same skillet, saute mushrooms in oil until tender; add the pepper flakes, salt and pepper. Transfer to a small bowl and let stand for 5 minutes. Stir in the mascarpone cheese, olives and pancetta. , Place crust on an ungreased pizza pan. Spread mushroom mixture over crust; layer with spinach mixture, provolone and Romano. , Bake at 450° for 10-12 minutes or until cheese is melted.
Nutrition Facts : Calories 435 calories, Fat 27g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 824mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
CLASSIC PIZZA DOUGH
An added bonus of making your own dough: pizza any night of the week! Prep it on Sunday, and it'll keep in the fridge for up to three days. The flavor actually gets better over time with the slow fermentation, yielding a crust with complex flavor and texture. It makes an excellent canvas in our Classic Margherita Pizza, Grilled-Asparagus, Tomato, and Fontina Pizzette, and Roman-Style Thin-Crust Pizzas.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 15m
Yield Makes enough for 1 pizza
Number Of Ingredients 6
Steps:
- Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and oil; stir until a ragged dough forms. Transfer to a lightly floured work surface; knead with floured hands until smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 3 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).
CLASSIC SWEDISH PIZZA SALAD RECIPE - (4.4/5)
Provided by Birgitta
Number Of Ingredients 8
Steps:
- In a small bowl, combine vinegar, oil, sugar, salt, pepper, oregano and basil. Place the cabbage in a separate large bowl and pour the dressing over. Using clean hands, squeeze and knead the cabbage well to release juices. Do a taste test and adjust the flavor to your preference. Put a heavy bowl on top of the salad and weigh it down. Leave the salad to rest overnight in the refrigerator. I usually make a bigger batch than I have written up here because this cabbage salad makes a marvelous accompaniment to other dishes too. It keeps well for 5 to 6 in the fridge. When the salad starts to smell like an old scouring cloth, it's time to throw it away.
CLASSIC PIZZA DOUGH (MAGIC BULLET EXPRESS TRIO)
This is a Magic Bullet Express Trio recipe from their website. They don't always give information like how much it makes/servings, cook times, etc. so I apologize if my guessing is off. I'm posting because of the quantity of Magic Bullet requests. I don't have this machine but if you need an explanation of the parts and usage, go their website: www.bulletexpress.com. Recipe doesn't give the prep time (guessing at 5 minutes, plus knead time-5 minutes, rising time-60 to 90 minutes.)
Provided by marisk
Categories Lunch/Snacks
Time 1h55m
Yield 1 12" pizza dough
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees (unless it's for use at a later time.).
- Place your Meal Mixer onto the Base and insert the Flat Blade.
- Add ingredients in the order they appear to the Meal Mixer and Pulse the Bullet Express about 10 to 15 times until the ingredients are mixed together and the dough looks slightly formed and thickened (it pulls away from the bottom and forms towards the center.) If the dough is not forming, check to be sure you followed the steps correctly and start over from the beginning again.
- Carefully remove the dough, keeping an eye on the blade (its sharp!) and place it on the flour sprinkled surface.
- Knead for 4-5 minutes then shape into a ball. Lightly cover your fingertips with flour if the mixture is a little sticky.
- Place the ball of dough into a large oiled bowl and cover loosely with plastic wrap. Let the dough rise for about 1 to 1-1/2 hours.
- Roll the dough out by hand onto a 12-inch pizza pan.
- Add your favorite sauce and toppings and bake for about 15 minutes. (times vary per oven, so keep your eye on it!).
Nutrition Facts : Calories 1138.7, Fat 18.4, SaturatedFat 10.5, Cholesterol 47.6, Sodium 146.6, Carbohydrate 209.1, Fiber 6.8, Sugar 13.3, Protein 29.9
CLASSIC PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make the dough: Combine the flour and salt in a large bowl. Make a well in the center and pour in the warm water. Sprinkle the sugar and yeast over the water and let stand until bubbling, 5 to 10 minutes. Pour the olive oil into the well, then stir with a wooden spoon to make a shaggy dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 1 minute. Place in a lightly oiled bowl, tightly cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
- One hour before baking, put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 500 degrees F. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly softened, about 1 minute. Add the tomato puree and 2 cups water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes. (The sauce will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.)
- Divide the pizza dough into 2 balls. On a lightly floured surface, stretch 1 ball of dough into a 12- to 14-inch round. Transfer the dough to a piece of parchment paper, then slide the parchment with the dough onto a pizza peel or inverted baking sheet.
- Spread about 1/2 cup of the sauce on the crust in a thin layer, then scatter 1 cup mozzarella on top. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is golden brown and the cheese is bubbling, 8 to 10 minutes. Let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.
AN ITALIAN'S CLASSIC PIZZA DOUGH
Cooking for a couple of decades you are always tweaking. I have several dough recipes, but this is the one that consistently gets the high marks from my guest. A hot pizza stone works best, but a good hot oven is the key.
Provided by Country Chef
Categories Breads
Time 1h
Yield 2 pies, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl combine salt, honey, olive oil, and cool water.
- Mix well and set aside.
- In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
- After proofing combine honey mixture and yeast in one large mixing bowl.
- Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
- Place dough ball on lightly floured surface and knead until smooth.
- Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
- Divide into two equal sized dough balls.
- If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
- Roll out into two pies and add your favorite sauce and topping combinations.
Nutrition Facts : Calories 473.6, Fat 13.6, SaturatedFat 4.7, Cholesterol 15.3, Sodium 637, Carbohydrate 76.6, Fiber 3, Sugar 4.6, Protein 10.5
CLASSIC ITALIAN PIZZA
An Italian-style pizza with a simple selection of the perfect ingredients.
Provided by Sam O'Sullivan
Time 30m
Yield Serves 4
Number Of Ingredients 39
Steps:
- To make the dough, mix the yeast with the warm water, sugar and oil and leave for 1-2 minutes. Add the flours into a mixing bowl with 1/2 tsp salt and briefly mix before making a well ready for the liquids. Pour in the yeast mixture and stir into the flour using a fork, until the mixture comes together and can be finished off by hand. Knead the dough for 3-4 minutes on a floured surface, then place in a clean, lightly oiled mixing bowl. Cover the bowl with a damp tea towel and leave in a warm place for 1 hour or until it has risen to double its size.
- Meanwhile, make the tomato sauce by blending all of the ingredients together.
- Preheat the oven to 240°C (220°C fan, gas mark 9). Place the dough back onto a floured surface and knead for another minute to knock the air out. Any dough not used immediately can be refrigerated for up to 2 days - allowing to stand for 2 hours before making the pizzas.
- Roll out the dough and place on a large baking tray. Spread the tomato base over the pizza before topping with the blue cheese and mozzarella, then the mushrooms and cherry tomatoes.
- Cook in the hot oven for around 15 minutes or until the dough is crisp around the edges. Top with the parmesan and a good grating of pepper and serve.
OONI CLASSIC PIZZA DOUGH
Categories Yogurt
Number Of Ingredients 4
Steps:
- Place two-thirds of the water in a large bowl.
- In a saucepan or microwave, bring the other third of water to boil, then add it to the cold water in the bowl. This creates the correct temperature for activating yeast.
- If mixing by hand: Place the flour in a large bowl and pour the yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by hand until the dough comes together in a ball. Turn it onto a lightly floured surface and knead with both hands for about 10 minutes, until it is firm and stretchy.
- If using a mixer: Fit the mixer with the dough hook and place the flour in the mixer bowl. Turn the machine on at a low speed and gradually add the yeast mixture to the flour. Once combined, leave the dough to keep mixing to at the same speed for 5-10 minutes, or until the dough is firm and stretchy.
- Place in bowl. Cover the dough with cling film and leave to rise in a warm place for 1-2 hours.
- When the dough has roughly doubled in size, divide it into 3 equal pieces.
- Place each piece of dough in a separate bowl or tray, cover with cling film and leave to rise for another 20 minutes, or until doubled in size.
- Kneading and stretching the dough: Our top tip is always to start with a perfectly rounded ball of dough as this helps to keep the shape of the pizza base circular during the stretching process. Place the ball on a lightly floured surface, flour your hands and use your fingertips to press the dough into a small, flat disc. Working from the center, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough and gently pinch it all around the edge, allowing gravity to pull it downwards into a 16-inch (30cm) circle. Neapolitan-style pizza bases are very thin, so you should be able to see through the base when you hold it up to the light. Take care when doing this - you don't want it to tear.
- Once the dough is fully stretched, lightly flour your pizza peel and lay the base on it. If at this point you see any small holes in the dough, gently pinch them back together. Once you're happy with the base, add your toppings and bake in your Ooni 3, Ooni Koda or Ooni Pro as indicated in your chosen recipe.
CLASSIC PIZZA SAUCE
Make and share this Classic Pizza Sauce recipe from Food.com.
Provided by sjcarello
Categories Low Protein
Time 5m
Yield 2 9" Round Pizzas
Number Of Ingredients 7
Steps:
- Open can and combine ingredients and stir until completely mixed.
- If using Toppings on your pizza, you can go lighter on the sauce, but I can typically get two (2) 9" round pizzas or one (1) large rectangular sheet tray when making a Red Pizza.
Nutrition Facts : Calories 246.3, Fat 14.4, SaturatedFat 2, Sodium 3511.7, Carbohydrate 29.1, Fiber 5.6, Sugar 20.1, Protein 4.4
CLASSIC PIZZA
This Italian sausage pizza tastes just as good as its bigger counterparts. The one-serving recipe comes from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. On a lightly floured surface, knead the two rolls together. Roll dough into a 7-1/2-in. circle. , Transfer to a greased pizza pan or baking sheet. Spread pizza sauce over dough; sprinkle with 1/4 cup cheese, sausage, mushrooms, onion and remaining cheese. Top with Italian seasoning. , Bake at 375° for 20-22 minutes or until crust is golden brown.
Nutrition Facts : Calories 587 calories, Fat 31g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 1398mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein.
CLASSIC PEPPERONI PIZZA
My friend Joan gave me this recipe before I married. It is a basic pizza recipe...easy to make...and toppings can be added to suit anyone.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pizzas (6 slices each).
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest in a warm place for 10 minutes., Divide dough in half. On a floured surface, roll out each portion into a 10-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. Bake at 425° for 10-12 minutes or until golden brown., Meanwhile, in a small bowl, combine the tomato sauce, onion, garlic, salt and pepper; spread over crust. Sprinkle with Parmesan cheese and oregano. Arrange pepperoni over top; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 241 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
CLASSIC PIZZA MARGHERITA
Provided by Food Network
Time 30m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preparation Instructions:
- Position oven rack on lowest shelf and preheat to 425 degrees F. Lightly oil a pizza
- pan. Roll out dough as thin as possible. Let rest 10 minutes.
- In a small skillet, heat 1 tablespoon oil and saute sausage until browned. Remove from pan and coin slice. In the same pan, saute onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick.
- Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil. Finish with generous pepper and a little sea salt. Bake for 10 minutes.
- Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes. Slip pizza back onto pan, remove from oven. Sprinkle with the remaining fresh basil and parmesan cheese, cut and enjoy!
- *Always cook sausage to internal temperature of 160 degrees F
CLASSIC PIZZA SAUCE - PRESSURE COOKER
Entered for safe-keeping, from Modernist Cuisine. I like how pressure cookers keep the flavor in, and wasn't completely satisfied with other P.C. recipe I found on the site. For a zestier sauce, try adding chili flakes, pureed anchovies or fresh basil. I like to toss in a parmesan cheese rind for flavor, then remove it after cooking. If you don't include the optional anchovies, this is vegetarian/vegan.
Provided by KateL
Categories Sauces
Time 1h
Yield 4 cups
Number Of Ingredients 8
Steps:
- Mince garlic in a food processor for best results.
- Fry garlic in olive oil until the garlic turns golden brown, but do not let get medium brown or burn. Might take about 5 minutes. (The Italians like to saute garlic on low to prevent browning.).
- Add sautéed garlic and oil and canned tomatoes to pressure cooker. If using optional ingredients, add them here.
- Pressure cook at a gauge pressure of 1 bar/15 psi for 45 minutes. Start timing when full pressure is reached. (For electric pressure cooker, use low pressure.).
- Depressurize the cooker naturally. (Relax, it doesn't take very long to come down from low pressure.).
- Season the sauce to taste with extra-virgin olive oil and/or salt.
- This keeps for up to 5 days when refrigerated or up to 6 months when frozen.
Nutrition Facts : Calories 314.9, Fat 27.6, SaturatedFat 3.8, Sodium 263.9, Carbohydrate 17.3, Fiber 4, Sugar 0.1, Protein 3.8
CLASSIC PIZZA SAUCE
Yield 4 cups sauce
Number Of Ingredients 12
Steps:
- Pour oil into a large, heavy skillet over medium heat. When hot, add onions and saute until transparent. Stir in garlic; continue to cook, stirring until garlic is soft bur not brown. Add tomatoes and their juice. Cook, breaking up tomatoes with tip of wooden spoon or spatula, until liquid begins to simmer. Stir in tomato paste and water. Add basil, thyme, oregano, sugar and salt. Bring to boil, then reduce heat and simmer, stirring occasionally, 35-45 minutes, until sauce is very thick. Stir in vinegar. Taste and adjust seasonings.
GOLD MEDAL® CLASSIC PIZZA DOUGH
Discover a classic must-have recipe that makes your kitchen into an aromatic pizzeria.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- In a 1-quart saucepan, heat the water over medium heat until warm and an instant-read thermometer reads 105°F to 115°F. In a large bowl, dissolve the yeast in the warm water. With a wooden spoon, stir in half of the flour and all of the oil, salt and sugar. Stir in enough of the remaining flour, 1/4 cup at a time, until dough is easy to handle.
- Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place 20 minutes.
- Gently push your fist into the dough to deflate it. Cover bowl loosely with plastic wrap; refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate it.)
- Move the oven rack to the middle position of the oven. Heat the oven to 425°F. Place dough on center of an ungreased cookie sheet or 12-inch pizza pan. Press the dough into a 12-inch round, using floured fingers. Press dough from center to edge so the edge is slightly thicker than the center. Spread the pizza sauce over the dough to within 1/2 inch of edge. Add the toppings for either cheese, hamburger, Italian sausage or pepperoni pizza.
- Bake 15 to 20 minutes or until crust is golden brown and cheeses are melted and lightly browned.
Nutrition Facts : Calories 80, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving (Crust and Sauce), Sodium 150 mg, Sugar 0 g, TransFat 0 g
CLASSIC PIZZA RECIPE BY TASTY
Here's what you need: frozen pizza dough, Orlando's tomato sauce, grated mozzarella cheese, fresh mozzarella cheese, string cheese, topping of your choice
Provided by Aniol Genoher Matamala
Categories Lunch
Yield 2 servings
Number Of Ingredients 6
Steps:
- Extend the pizza dough (make sure to flatten the ends). Meanwhile, preheat the oven to 180°C.
- Place the string cheese on those flattened ends. Then, roll them to create a cheese-filled crust.
- Top with sauce, grated and fresh mozzarella, and remaining toppings.
- Bake for 20-25 minutes or until dough is cooked through and cheese is lightly browned.
- Serve.
Nutrition Facts : Calories 1673 calories, Carbohydrate 150 grams, Fat 78 grams, Fiber 9 grams, Protein 93 grams, Sugar 23 grams
CLASSIC PIZZA DOUGH
Everyone needs at least one black dress and a perfect pizza dough. This is a great first dough. As good as an old friend...but tastier. Did you know you can make and dress your pizzas ahead of time, refrigerate them and bake off when needed? Or bake them on a BBQ grill. Oh the possibilities! Bon appetito! Recipe Source: betterbaking.com
Provided by Ceezie
Categories Breads
Time 2h
Yield 3 pizzas
Number Of Ingredients 9
Steps:
- Grease three 9 inch pizza pans with 1 tablespoon olive oil. Set aside.
- For the dough, in the bowl of an electric mixer, hand whisk the water and yeast and let stand 2 to 3 minutes. Stir in the sugar, salt, oil semolina, all-purpose flour and 2 cups of bread flour and mix to make a soft mass. Knead with the dough hook on the slowest speed of the mixer, dusting in additional flour as required to form a soft, elastic dough, about 5 to 8 minutes. Form dough into a ball and place in a lightly greased bowl. Insert bowl into a large plastic bag and let rise until almost doubled, about 30 to 45 minutes.
- Gently deflate the dough, reinsert into plastic bag, and allow to rest an additional 15 minutes.
- Gently deflate the dough. Press or roll out dough to fit prepared pizza pans.
- If dough resists or otherwise retracts, let it rest for a few minutes, then gently coax it to fit pan. Drizzle a little bit of olive oil on top of dough. Spread on tomato sauce and topping of your choice
- Preheat oven to 425°F Bake 15 minutes, and then reduce heat to 400°F Bake another 15 - 20 minutes until cheese is melted and lightly brown.
Nutrition Facts : Calories 567.8, Fat 10.4, SaturatedFat 1.5, Sodium 1169.5, Carbohydrate 102, Fiber 4.2, Sugar 3.1, Protein 14.6
KID-SIZED CLASSIC PIZZA
This down-sized pizza tastes just as good as its bigger counterpart. Frozen dinner rolls make a time-saving convenient crust that still provides delicious, from-scratch flavor. Your child can help roll out the dough, spread the sauce and sprinkle on the toppings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Crumble sausage into a small skillet. Cook over medium heat until no longer pink; drain. On a lightly floured surface, knead the dinner rolls together. Roll dough into a 7-1/2-in. circle. Transfer to a greased pizza pan or baking sheet., Spread with pizza sauce; sprinkle with 1/4 cup cheese. Top with sausage, pepperoni, Italian seasoning and remaining cheese. Bake at 375° for 20-22 minutes or until crust is golden brown.
Nutrition Facts :
COWBOY'S CLASSIC PIZZA
This pizza was created by myself and my Big Guy. We put it together a few times and every time we add alil more or alil less of something. This Cowboy Classic is very simple and quickly made. Ingredients are based on a medium size pizza and are estimated. Use more or less, depending on your taste.
Provided by Chef Opps
Categories < 60 Mins
Time 35m
Yield 1 med pizza pie, 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with creole seasoning and garlic powder. Pan fry cubes of chicken until fully cooked, set aside.
- Prep your pizza pan by spraying it with cooking oil.
- Stretch the uncooked pizza dough into a circle big enough to cover most of the pizza pan (best you can).
- Spread the dough onto the cookie sheet and press the edges to create a crust, score the dough with a fork for ventilation.
- Spread the tbsp of olive oil on the dough, especially the crust.
- Layer in this order:
- Tomato sauce, cubed chicken, diced green pepper, diced onion, mozzarella cheese. Sprinkle with oregano.
- Bake in preheated oven at 350F for 20 mins or until crust is golden and cheese is melted.
Nutrition Facts : Calories 301.4, Fat 21.4, SaturatedFat 10.5, Cholesterol 59, Sodium 870, Carbohydrate 10.2, Fiber 2.2, Sugar 5.8, Protein 18.2
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