Recipe adapted from Fleischmann’s. To grill ahead: Grill one side of the pizza crust. Cool. Tightly wrap and refrigerate until serving time. Top pizzas with desired toppings (on grilled side) and finish grilling on preheated grill. Dough sticking to grill? Make sure grill has been preheated and cleaned. To prevent sticking, drizzle oil over paper towel and carefully … Continue Reading →
From “Babycakes Covers The Classics” by Erin McKenna (Clarkson Potter, $25). 11/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour 1/2 cup brown rice flour 1/2 cup sorghum flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon xanthan gum 6 tablespoons melted refined coconut oil or canola oil 1 tablespoon agave nectar 1 garlic … Continue Reading →
(Serves 8) PREP TIME: 30 minutes. TOTAL TIME: 1 hour, 10 minutes. For the best pizzas, use metal pans (disposable ones are fine). Olive oil, for pans All-purpose flour, for work surface 2 balls (1 pound each) store-bought pizza dough, thawed if frozen 1 1/2 cups jarred tomato sauce 6 cups shredded part-skim mozzarella (1 … Continue Reading →
2 cups all-purpose or bread flour, more as needed 3/4 teaspoon instant yeast 1 teaspoon coarse salt 3 tablespoons extra virgin olive oil, more for cooking About 2 cups any light, fresh tomato sauce, warmed Sliced mozzarella to taste Salt and black pepper Prosciutto slices and basil leaves for topping (optional) Combine flour, yeast and … Continue Reading →
Adapted from “The All New All Purpose Joy of Cooking” by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker (Scribner, $35) 1 package (2 1/4 teaspoons) active dry yeast 1 1/3 cups warm water (105-115 degrees) 2 to 2 1/4 cups all-purpose flour 1 1/2 cups whole-wheat flour 2 tablespoons olive oil 2 teaspoons … Continue Reading →
Popular with kids and adults, this dessert pizza is incredibly easy to make. Top with your favorite summer fruit. Recipe adapted from Bon Appetit. 1 18-ounce roll Pillsbury refrigerated sugar-cookie dough or Toll House chocolate chip cookie dough 1 8-ounce package cream cheese, room temperature 1 7-ounce jar marshmallow creme 3-4 cups sliced fruit (such … Continue Reading →
Recipe adapted from Bon Appetit 1 medium radicchio head, thinly sliced 1/2 red onion, thinly sliced 1/2 large red bell pepper, thinly sliced 2 large plum tomatoes, seeded, thinly sliced 1 large red jalapeño chili, seeded, minced 2 1/2 tablespoons balsamic vinegar or red wine vinegar 2 tablespoons olive oil 3/4 teaspoon salt 1/2 teaspoon … Continue Reading →
4 tablespoons ( 1/2 stick) butter, melted 8 sheets fresh phyllo pastry or frozen, thawed 8 tablespoons grated Parmesan cheese 6 ounces shredded mozzarella cheese (about 1 3/4 cups) 1 medium onion, thinly sliced 1 1/2 pounds plum tomatoes, halved, seeded, sliced into rounds 8 ounces button mushrooms, sliced 1 teaspoon dried oregano 1/2 teaspoon … Continue Reading →
If you’re not a fan of goat cheese, whole-milk mozzarella, Fontina or Gorgonzola can also be used. 1 10-ounce purchased fully baked thin pizza crust (such as Boboli) 1/4 cup olive oil 3 garlic cloves, minced 3 cups (packed) baby spinach leaves (1 1/2 to 2 ounces) 1 1/2 cups thickly sliced mushrooms (5 to … Continue Reading →
1 package fresh pizza dough 6 tablespoons extra-virgin olive oil 4 teaspoons chopped fresh tarragon 1 1/3 cups (packed) grated whole-milk mozzarella cheese 1 small zucchini, very thinly sliced 1 small yellow squash, very thinly sliced 1 8-ounce carton sliced mushrooms 2 tablespoons minced shallot 4 ounces Brie, rind removed, cut into 1/2 -inch cubes … Continue Reading →