Homemade Pizza

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Everyone loves pizza, and there are as many kinds as the imagination can conjure up. Here are two versions: An Italian classic Tomato, Prosciutto and Arugula, and a Green Mountain favorite from our Recipes for Living cookbook, Grilled Pear, Onion and Goat Cheese.

Making the crust from scratch generally means the best tasting, crispiest crust, but it is also more work. If you are fortunate to have a bakery nearby that sells frozen pizza dough, try that, or use a ready-to-bake pizza crust from the supermarket.

Fresh Tomato, Prosciutto and Arugula Pizza
2 9-inch pizzas

1/2 recipe Pizza Crust* (Recipes for Living, page 14) or 2 9-inch prepared crusts
2 tablespoons olive oil, divided
2-3 medium ripe tomatoes, thinly sliced
6-8 thin slices Prosciutto (about 2 ounces)
1 cup part-skim shredded mozzarella cheese (2 ounces)
1 cup stemmed arugula leaves
Heat oven to 450 degrees. (If using a pizza stone, place it on the bottom rack of the oven and preheat for 30 minutes.) Prepare dough rounds as directed. Lightly brush rounds with olive oil. Arrange tomato slices on dough leaving about ½ inch border and brush with olive oil. Bake until crust edges are slightly brown (about 6 minutes). Lay Prosciutto slices over the tomatoes and sprinkle with mozzarella cheese (1/2 cup per pizza round). Continue to bake until cheese melts (about 3 minutes). Remove pizza from oven; Toss arugula with 1 tablespoon olive oil and top each pizza with ½ cup arugula. Serve!
Grilled Pear, Onions and Goat Cheese Pizza
2 9-inch pizzas

1/2 recipe Pizza Crust* (Recipes for Living, page 14) or 2 9-inch prepared crusts
2 tablespoons olive oil, divided
2 pears, cored and sliced into 10-12 wedges
1 medium sweet onion, sliced (about 1 cup)
1 cup part-skim shredded mozzarella cheese (2 ounces)
4 ounces goat cheese, cut in small pieces
2 teaspoons thyme leaves

Heat oven to 450 degrees. (If using a pizza stone, place it on the bottom rack of the oven and preheat for 30 minutes.) Heat grill to medium high heat. Prepare dough rounds as directed. Lightly brush rounds with olive oil. Sprinkle ½ cup mozzarella cheese on each pizza round and bake until crust is slightly brown (about 6 minutes). Meanwhile, toss pear wedges and onion slices with olive oil and grill, turning frequently, until lightly brown (about 4-6 minutes). Remove pears and onions from grill. Remove pizza from oven and top with goat cheese, grilled onion and pear wedges; sprinkle with thyme leaves. Return pizza to oven and bake until crust is golden brown (about 10-12 minutes).
*To make a whole wheat pizza crust, substitute half the all-purpose flour with whole wheat flour.

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