Best Perfect Pronto Pizza Recipes

Pronto Pizza image

Provided by Cento Fine Foods

Categories Pizza

Yield 4 Servings

Number Of Ingredients 8

1/2 tsp Cento Fine Sicilian Sea Salt
1/2 tsp Sugar
2 cups Anna TIPO 00 Flour, extra for dusting
1 packet Active Dry Yeast
3/4 cup Warm Water
2 tbsp Cento Classic Olive Oil
1 cup Cento Pizza Sauce
2 cups Mozzarella Cheese, shredded

Steps:

Preheat oven to 400F. In a medium bowl, mix sugar, salt and flour. In a separate dish, dissolve yeast in warm water and after it dissolves, add with oil to flour mixture. Knead on well-floured surface until a dough consistency is achieved. Sprinkle bottom of mixing bowl with extra flour to prevent sticking and transfer dough to bowl, cover with plastic wrap and let stand for 15 minutes. Remove dough from bowl and use floured hands or rolling pin to spread dough to desired size on well-floured surface. Transfer dough to pizza pan, cover with sauce and sprinkle evenly with cheese. Bake for 20 minutes or until browned to satisfaction. Serves 4.

Pantry Pizza Pronto image

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 13

1 store-bought focaccia round
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup jarred marinara
2 cups shredded provolone
3 ounces dry-cured sausage, such as saucisson sec, thinly sliced
1/2 cup drained deli sliced hot cherry peppers
2 tablespoons drained sliced kalamata olives
1/2 cup drained quartered artichoke hearts (one 7.5-ounce jar)
2 tablespoons drained sliced Manzanilla olives with pimentos
1/4 cup basil pesto
1/4 cup grated Parmesan
Small fresh basil leaves or buds, for garnish

Steps:

Preheat the oven to 425 degrees F.
Slice the focaccia round in half through the middle to create 2 rounds. Place cut-side up on a baking sheet. Brush the bread with the olive oil and season with a pinch of salt and pepper.
Spoon 1/4 cup of the marinara over each round and sprinkle the provolone over the top, making sure to leave the outer edge of the focaccia rounds exposed. Over the cheese, distribute the sausage slices, hot cherry peppers, kalamata olives, artichokes and Manzanilla olives across each round.
Bake until the edges are golden and the cheese is melted, 10 to 12 minutes. Dot or drizzle the pizzas with the pesto and sprinkle with the Parmesan and basil. Slice and serve.