RANCH PIZZA PIE
Provided by Ree Drummond : Food Network
Time 1h55m
Yield 4 to 6 servings (two 12-inch pies)
Number Of Ingredients 13
Steps:
- Line 2 baking sheets with parchment. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat; add the onions and cook until softened and slightly browned, about 20 minutes. Stir in the oregano, garlic and red and yellow peppers and cook for another 5 minutes. Set aside to cool for 20 minutes.
- Heat the remaining 1 tablespoon olive oil in another large cast-iron skillet over medium-high heat. Add the sausage and cook, using the back of a wooden spoon to break up the sausage meat into small bits, until browned, 10 to 15 minutes. Set aside to cool for 20 minutes.
- On a lightly floured surface, roll out each puff pastry sheet to about 13 inches long and 10 inches wide. Place one of the puff pastry pieces on each lined baking sheet; set aside the other two. Whisk the egg in a small bowl with 1 tablespoon water.
- Sprinkle 2 cups of the Monterey Jack cheese over one of the puff pastry sheets on a baking sheet, leaving a 1/2-inch border around the edges of the pastry. Continue layering with half the caramelized onions and peppers, sausage and pepperoni; finish with half the mozzarella slices. Brush the border of the puff pastry with the egg wash, lay one of the remaining puff pastry pieces over top and use a fork to crimp the edges. Using a sharp paring knife, cut three 1 1/2-inch vents in the top. Put the pie into the fridge to chill for 30 minutes before cooking. Repeat with the other puff pastry pieces and layering ingredients.
- Preheat the oven to 425 degrees F.
- Brush one of the pies with the egg wash. Bake on the bottom rack until the pastry is nicely browned, about 20 minutes.
- Wrap the second pie in plastic wrap on the baking sheet, then in aluminum foil; freeze. When ready to bake, preheat the oven to 425 degrees F. Unwrap the pie and brush it with egg wash. Bake from frozen on the bottom rack until the pastry is nicely browned, about 30 minutes.
SPOOKY PIZZA
The Halloween pizza was inspired by the way my mom and I eat pizza--taking a cold salad and putting it on top of a warm pizza. Also, when my daughter Xea was little, we always had pizza before we went trick or treating.
Provided by Antonia Lofaso
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the salsa verde: Mix the finishing oil, parsley, chilies, oregano, olives and anchovies in a small bowl. Taste and adjust the seasoning with salt, if needed, and reserve.
- For the pizza: Preheat a pizza oven to 550 degrees F. If using a regular oven, put a pizza stone in the bottom and preheat the oven to 550 degrees F.
- Blend the plum tomatoes with the olive oil, garlic and salt to taste in a blender.
- Slice the mozzarella into 2-inch-thick slices. Use a ghost-shaped Halloween cookie cutter to cut out mozzarella ghosts.
- Roll out one of the pizza dough balls to about 12 inches and put on top of a pizza peel. Spoon the tomato sauce all over the pizza, drizzle with finishing olive oil and sprinkle with salt. Bake until the crust is slightly golden brown, about 5 minutes.
- Carefully remove the pizza from the oven, assemble with the mozzarella ghosts, salsa verde and arugula, drizzle with lemon juice and garnish with freshly grated Parmigiano-Reggiano. Repeat with other pizza dough and serve immediately.
SPOOKY HALLOWEEN PIZZA RECIPE
This spooky Halloween pizza recipe is the perfect ghoulish treat to whip up on Halloween. It's so easy to make, the kids will love getting involved
Provided by Jessica Dady
Categories Dinner, Lunch, Snack
Time 35m
Yield Makes: 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 220°C/425°F/gas mark 7. Make up the pizza base mix according to the instructions and knead on a floured surface for 5 mins. Then, roll out thinly to a 23 x 35cm (9 x 14in) rectangle.
- Place on a baking sheet and spread over the sun-dried tomato paste or pizza topping. Drizzle over the olive oil and bake for 10 mins.
- Using cookie cutters, cut out ghost, pumpkin and bat shapes from your chosen cheese slices. Remove the pizza from the oven and top with the cheese shapes. Return to the oven for a further 5-6 mins until the pizza base is crisp and the cheese has just melted.
Nutrition Facts : @context https, Calories 311 Kcal, Sugar 3 g, Fat 20 g, Sodium 1.7 g, Protein 14 g, Carbohydrate 11 g
PIZZA PIE
Make a deep-dish Chicago-style pizza pie to serve everyone at once. This is a veggie version, but you can add any fillings you prefer
Provided by Tom Kerridge
Categories Dinner
Time 1h30m
Number Of Ingredients 12
Steps:
- To make the dough, combine the flour, yeast and sugar in a large bowl and make a well in the middle. Tip in 1 tsp salt, the oil and 250ml tepid water. Bring the mixture together into a dough using your hands, then tip onto a lightly floured surface and knead for 10 mins until smooth and elastic. Drizzle a bit more oil into the bowl, add the dough, cover with a damp tea towel and leave to rise for 35-40 mins, or until doubled in size. Meanwhile, combine all the ingredients for the sauce in a bowl.
- Heat the oven to 190C/170C fan/gas 5. Lightly oil a 23cm springform cake tin. Tip the dough out onto a floured surface, and knock the air out of it a few times using your hands. Remove a quarter of the dough and set aside, then roll the rest out thinly so it's large enough to line the tin with some overhanging. Press the dough into the base and up the side of the tin.
- Spread half the sauce over the pizza dough base, then sprinkle with half the mozzarella and half each of the olives and basil. Roll the reserved dough out into a circle that's large enough to fit over the first layer of filling, then lay it over the top. Top with the remaining sauce, most of the remaining cheese, and the rest of the olives and basil. Fold the overhanging dough over the filling slightly, then scatter the remaining cheese over the exposed filling in the middle.
- Transfer the tin to a baking tray and bake for 45-50 mins until golden and crisp. Remove from the oven, undo the springform clip and leave to cool for 20 mins before removing from the tin and cutting into wedges to serve.
Nutrition Facts : Calories 390 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
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