Best Herb Oil For Pizza Recipes

Herb Oil for Pizza image

Provided by Martha Stewart

Yield Makes 1/2 cup

Number Of Ingredients 3

1 sliced garlic clove
2 teaspoons fresh rosemary leaves, minced
1/2 cup extra-virgin olive oil

Steps:

In a small saucepan, bring garlic, rosemary, and olive oil to a simmer over medium and cook 3 minutes. Let cool to room temperature in a small bowl.

Nutrition Facts : Calories 127 g, Fat 14 g

Fresh Herb Pizza image

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 1h45m

Yield 1 pizza

Number Of Ingredients 12

1/2 teaspoon active dry yeast
2 cups all-purpose flour
Kosher salt
Scant 1/4 cup olive oil (a little less than 1/4 cup), plus more drizzling
1 tablespoon extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
2 mozzarella balls, sliced
1 bunch arugula
1 bunch fresh basil leaves
1 bunch fresh parsley leaves
1 tablespoon balsamic vinegar
Grated Parmesan, for serving

Steps:

Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

Herb Pizza image

Provided by vhararah

Categories Breads

Time P1DT5m

Yield 4 pies, 12 serving(s)

Number Of Ingredients 11

5 cups all-purpose flour
1 1/2 tablespoons sugar
2 teaspoons salt
2 teaspoons instant yeast
1 tablespoon sumac
2 1/2 tablespoons olive oil
3/4 cup water
1 cup 1% low-fat milk
8 tablespoons za'atar spice mix
1 tablespoon sumac
8 tablespoons olive oil

Steps:

Combine all of the dough ingredients in a large mixing bowl and stir well with a wooden spoon or mix in a food processor.
After the ingredients are combined, let the dough rest 5 minutes.
mix again for 5 minutes.
grease the inside of a gallon size freezer bag and place the dough inside.
Make sure there is no air in the bag when you seal it so the dough has room to expand. (You may also divide the dough into four smaller bags.)
refrigerate over night.
Before using, the dough must come to room temperature which takes about 2 hours.
Place the dough on a floured surface and roll out about 1/2 - 3/4 inch thick.
Cut into desired size.
Makes 4 6" pies.
For the topping mix all of the ingredients together.
Place dough on a pizza stone or a cookie sheet.
Spread topping on each pie and bake in a preheated oven at 450F for 5-8 minutes.