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La Belle Cuisine
Pizza
Gourmet February 1996
Pizza Dough
3/4 cup warm water (110 to 115 degrees F)
plus additional
tablespoon
if necessary
1/4 ounce (2 1/2 teaspoons) active dry yeast
2 cups all-purpose flour
1 1/2 teaspoons salt
In a large bowl stir together water and yeast and let stand until
foamy,
about 5 minutes. Stir in flour and salt and blend until mixture forms a
dough,
adding additional tablespoon water if too dry.
On a lightly floured surface knead dough
about 10 minutes, or until smooth
and elastic. (Alternatively, dough may be made in a
standing electric mixer.
In bowl of mixer, make as described above. With dough hook knead
dough about 5 minutes, or until smooth and elastic.) Put dough in a very lightly oiled
deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1
1/2 hours, or
until doubled in bulk. Punch down dough in a very lightly oiled deep bowl, turning to
coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. (Dough keeps, each piece put in a small,
sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2
weeks. If dough is frozen, thaw overnight in refrigerator before using.
Makes enough dough
for four
12-by-6-inch oval pieces.
Roasted Pepper, Ricotta, and
Caper Pizza
2 large red bell peppers, cut into 1/4-inch strips
2 large yellow bell peppers, cut into 1/4-inch strips
2 tablespoons balsamic vinegar
4 teaspoons yellow cornmeal
1 recipe pizza dough
1/2 cup reduced fat ricotta cheese
4 teaspoons drained capers
Freshly ground black pepper to taste
Preheat oven to 450 degrees F. Spread the bell peppers in a large shallow
baking pan and season with salt. Roast peppers in middle of oven, stirring
once, halfway
through roasting, 20 to 30 minutes, or until they begin to
brown. Remove pan from oven and
sprinkle the peppers with vinegar,
scraping up brown bits from bottom of pan. Increase
temperature to 500
degrees F.
On
a work surface sprinkled with 1 teaspoon cornmeal, roll out 1
piece of
dough into a 12-by-6-inch oval and transfer to a baking sheet. Repeat with
the remaining cornmeal and dough, ending up with 2 ovals on each of two baking sheets. Spread
the bell peppers evenly on the dough ovals, leaving a
1/2-inch border around edge of each pizza.
Spoon half-teaspoonfuls of the
ricotta onto bell peppers and sprinkle pizzas with capers and
pepper. Bake
pizzas in lower and middle thirds of oven 15 minutes, or until crusts are
crisp and pale golden. Serves 4.
Shiitake and Gruyère Pizzas
1 teaspoon olive oil
1 pound fresh shiitake mushrooms,
stems discarded and caps
cut into
1/2-inch-thick slices
1 pound white mushrooms, cut
into 1/4-inch-thick slices
2 large garlic cloves, minced
2 tablespoons medium-dry Sherry
1 tablespoon fresh lemon juice
4 teaspoons yellow cornmeal
1 recipe pizza dough
1/2 cup packed fresh parsley leaves, washed
well, spun dry, and
chopped
3 ounces Gruyère, grated (about 3/4 cup)
Preheat oven to 500 degrees F. In a large heavy non-stick skillet heat oil
over moderately high heat until hot but not smoking and sauté mushrooms and garlic with
Sherry, lemon juice, and salt to taste 10 minutes, or until liquid is evaporated. Cool
mixture slightly. (Mushroom mixture may be
made 1 day ahead and chilled, covered.)
On a
work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a
12-by-6-inch oval and transfer to a baking sheet. Repeat with the remaining cornmeal and
dough, ending up with 2 ovals on each of two
baking sheets. Stir the parsley and Gruyère into
the mushroom mixture and
spread evenly on dough ovals, leaving a 1/2-inch border around the edge of
each pizza. Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are
crisp and pale golden. Serves 4.
Radicchio, Feta and Olive Pizzas
4 teaspoons yellow cornmeal
1 recipe pizza dough
1/4 cup dry red wine
2 large heads radicchio (about 1 1/4 pounds)
cores discarded,
cut
into 1/2-inch-thick slices
1 large onion (about 3/4 pound), sliced thin
16 Kalamata or other brine-cured black olives,
pitted and cut into
strips
2 ounces feta, crumbled (about 1/2 cup)
1 teaspoon cumin seeds
Preheat oven to 500 degrees F.
On a work surface sprinkled with 1 teaspoon
cornmeal roll out 1 piece of
dough into a 12-by-6-inch oval and transfer to a baking
sheet. Repeat with
the remaining cornmeal and dough, ending up with 2 ovals on each of two
baking sheets. In a large saucepan simmer wine, radicchio, onion and salt
to taste over
moderate heat until almost all liquid is evaporated, 3 to 5
minutes. Spoon the mixture evenly
over dough ovals, leaving a 1/2-inch
border around edge of each pizza, and sprinkle with
the olives, feta and
cumin seed. Bake pizzas in lower and middle thirds of oven 15 minutes,
or
until crusts are crisp and pale golden. Serves 4.
Roasted Tomato, Eggplant and
Smoked Mozzarella Pizza
1 medium eggplant (about 1 1/2 pounds),
cut crosswise into 2 pieces
3/4 pound plum tomatoes, halved
2 teaspoons red-wine vinegar
1/4 teaspoon sugar
4 teaspoons yellow cornmeal
1 recipe pizza dough
1/2 cup fresh basil leaves, washed well,
spun dry, and chopped
coarse
1/4 pound smoked mozzarella,
grated coarse (about 1 cup)
Preheat oven to 450 degrees F. and very lightly grease a large baking
sheet. Cut the smaller eggplant piece into 1/2-inch-thick slices. Spread the eggplant
slices
in one
layer on half of the baking sheet and season with salt. Put the
remaining eggplant piece and all
but 2 tomato halves on the second half of
the baking sheet. Roast the vegetables in middle of oven 15
minutes, or until
the eggplant slices are tender, and transfer eggplant slices to a plate.
Roast
the remaining vegetables
15 minutes more, or until eggplant piece is very
tender. Remove
baking
sheet from oven and cool the vegetables slightly.
Scoop out flesh from eggplant piece
into a food processor and purée with
the roasted tomatoes, unroasted tomato, vinegar, sugar
and salt to taste.
(Sauce and sliced eggplant may be made 1 day ahead and kept separately,
covered and chilled.)
On a work surface sprinkled with 1 teaspoon cornmeal roll out 1
piece of dough into a 12-by-6-inch oval and transfer to a baking sheet. Repeat with
the remaining cornmeal and dough, ending up with 2 ovals on each of two
baking sheets.
Increase oven temperature to 500 degrees F. Spread sauce
on the dough ovals, leaving a
1/2-inch border
around edge of each pizza.
Arrange the eggplant slices on the sauce and sprinkle pizzas with basil
and
mozzarella. Bake pizzas in lower and middle thirds of oven 15 minutes,
or until crusts
are crisp and pale golden. Serves 4.
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