Tag Archives: pizza

Homemade Pizza Dough

Dairy Free, Dietary, Egg Free, Fall, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Seasonal, Spring, Summer, Vegan, Vegetarian, Winter

February 22, 2018 by Chef Julie RD

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Enjoy a cozy pizza night in with this easy Homemade Pizza Dough. Just add your favorite toppings!

Growing up, it was pizza night every Friday night at my house. Living in the NJ/NY area, I grew up eating delicious slices of pizza. When I went to Rhode Island for college, I was in for a rude awakening. Sorry, RI – your pizza just does not compare. I even tried deep-dish pizza a few months ago when I was in Chicago for FNCE. It was good, but still, NJ/NY pizza wins overall. (well.. according to me)

I’ve bought the pre-made pizza dough in the refrigerated section of the grocery when I wanted to make pizza at home, but it always becomes tough when rolled out leaving a thin, dense crust.

Enjoy a pizza night with this easy homemade pizza dough recipe! What are your favorite pizza toppings? #thereciperedux

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I enjoy baking, but I admit not the best baker, mainly because I don’t like measuring precisely and also I’m not patient. Like waiting for the dough to rise, I was tempted to keep sneaking a look to check the progress. Plus, baking with yeast can be tricky.

I recently made two batches and my family came over and we all made our own personal pizzas. It’s a fun meal to get everyone involved.

What is your favorite pizza topping?

Homemade Pizza Dough

Author: Julie @ RDelicious Kitchen
Yield: 2 pounds dough (for 1 large pizza) 1x

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Ingredients

Scale

1 1/2 cups warm water
2 (1/4 ounce) packets active dry yeast
1/4 cup olive oil
4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt

Instructions

Pour warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Start with a whisk, when you will need to need to stir with a spatula once dough starts to come together.
Transfer dough to another bowl, coated with cooking spray. Cover bowl with a warm damp towel and set aside in a warm place until dough has doubled in bulk, about 1 hour.
Turn out onto a lightly floured work surface, punch dough down, and gently knead 1 or 2 times before using.
Roll out and top with your favorite toppings.

Notes

Recipe adapted from Martha Stewart.

For best pizza results, bake in the oven at 500 degrees F on a baking stone.

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Butternut Squash and Kale Pita Pizza

30 minutes or less, Dietary, Egg Free, Fall, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Vegetarian, Vegetarian, Winter

March 9, 2017 by Chef Julie RD

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Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza.
Disclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.

#ad Using #Toufayan pitas to make personal Butternut Squash and Kale Pizzas #thereciperedux

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I utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings!
I was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor.
The recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!

Butternut Squash and Kale Pita Pizza

Author: Julie @ RDelicious Kitchen
Yield: 2

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Ingredients

Scale

2 whole wheat Toufayan Pita Bread pitas
1 sweet potato, baked skin removed
2 cloves garlic, minced
2 tablespoons low-sodium chicken stock
1 teaspoon black pepper
1 cup butternut squash, cubed and roasted
2 teaspoons olive oil
1 small red onion, sliced
2 cups kale, stems removed, roughly chopped
1/2 cup fontina cheese, shredded
(optional) 1 tablespoon balsamic glaze

Instructions

Preheat the oven to 400 degrees F.
Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.
In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.
Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.
Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.
Let slightly cool and drizzle with balsamic glaze, if using.

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Garden Fresh Ricotta Pizzas

Dietary, Egg Free, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Seasonal, Summer, Vegetarian, Vegetarian

July 22, 2015 by Chef Julie RD

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Nothing beats a Jersey fresh tomato in the summertime. Utilize local produce to whip up a seasonal recipe like this Garden Fresh Ricotta Pizza!

Whether it’s fresh from your garden, coming from a Farmers Marker or CSA share, it important to support your local farmers and choose local!

A few weeks ago, I posted on Instagram that Adrian and I created a “balcony garden” at his apartment. We are first time gardeners, and pretty much have no idea what we are doing! A few customers at work have given me some great tips and tricks along the way. We are still learning. It has been really fun so far and it is fun to see our progress!

We planted tomatoes, bell peppers, basil, dill, mint, parsley, and cilantro. Everything is doing great so far. Some growing much faster than others. The mint is growing like crazy. I think I’ll have to make some mojitos soon!

Garden Fresh Ricotta Pizzas via @ RDelicious Kitchen @rdkitchen

One thing we will have to do a better job next year is starting earlier. Our balcony garden is still at the very beginning of its growth stage and we are unable to utilize any of the produce yet. I am so anxious to try something we grew! We have two little tomatoes that I am overly excited about.

With our garden not being ready to harvest yet, I turned to a local Farmers Market for seasonal produce for this recipe. Living in New Jersey has its perks during this time of year. Jersey Fresh tomatoes are one of my favorite things in the summertime. Plus, I grabbed some zucchini and fresh basil.

This isn’t your traditional pizza. I wanted the produce to be the star! The ricotta cheese mixed with sautéed leeks and garlic were the perfect addition to a garden-fresh pizza for the summer. I turned them into four mini pizzas. You could easily make this as one large pizza, but for two people it is easier for portion control.

Garden Fresh Ricotta Pizza on a marble slab

Need an idea to use your seasonal produce? Try Garden Fresh Ricotta Pizza! #JerseyFreshLove @JerseyFreshNJDA

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Garden Fresh Ricotta Pizzas

Author: Chef Julie Harrington, RD
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 4-6 1x

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Description

Support local farmers and enjoy this Garden Fresh Ricotta Pizza with seasonal summer produce.

Ingredients

Scale

1 pre-made whole wheat pizza dough
1 leek, sliced
1 tbsp garlic
1 tsp olive oil
1 cup part skim ricotta cheese
1/3 cup mozzarella cheese
3–4 tomatoes, sliced
2 zucchini, sliced
1/4 cup fresh basil, chopped
1/2 cup balsamic vinegar (or 1/4 cup balsamic glaze)

Instructions

Preheat oven to 425 degrees F. Prepare 2 baking sheets with cooking spray.
In a small pan, add olive oil over medium heat. Saute leeks and garlic until just beginning to crisp. Set aside and let cool.
Divide pizza dough into four equal parts. Roll each out into about an 8-inch round. Place on baking sheet.
In a small bowl, combine ricotta cheese, mozzarella cheese, and leeks & garlic mixture. Evenly spread on each rolled out pizza dough in an even layer.
Evenly layer tomato and zucchini slices on top.
Bake in the oven for 15-20 minutes, until crust is golden brown and vegetables are tender.
While the pizzas are baking, add balsamic vinegar to a shallow pan over low-medium heat. Let simmer, whisking occasionally, until reduced by half to create a balsamic glaze. Remove from heat and pour in a small dish. Let cool.
When pizza is done, drizzle with the balsamic glaze and top with fresh basil.

Keywords: pizza, local, farmers market, vegetarian,

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Whole Wheat Pizza with Veggies and Feta

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January 22, 2014 by Chef Julie RD

11 Comments

Growing up, every Friday night was pizza night. I kept that tradition going even when I went off to college. My roommates and I would make pizza together with all different topping combos. My favorite is topping pizza with a variety of veggies! I was excited for this month’s Recipe ReDux theme of Pizza Party! I made this pizza Friday night with my boyfriend. It’s safe to say that is pizza is awesome considering it was devoured.

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Try this simple recipe for a healthy whole wheat pizza crust! Top your pizza with this healthy combo or create a new version with your favorite pizza toppings.

Whole Wheat Pizza with Veggies and Feta

Makes 1 medium pizza, 8 slices

Ingredients:

Whole Wheat Pizza Crust:

2 1/2 cups whole wheat flour
1 packet yeast
3/4 tsp salt
1 cup warm water
1 tbsp olive oil
1 tbsp sugar

Pizza Toppings:
1 tbsp olive oil
1 tbsp garlic, minced
1 cup part skim mozzarella cheese
2 cups spinach, roughly chopped
1 cup mushrooms, sliced
1/2 cup red onion. sliced
3/4 cup sliced plum tomatoes
1/2 cup feta cheese

Directions:

1. Combine yeast, water, and 1 tsp sugar. Set aside and let sit for 5 minutes

2. In a stand mixer combine, 2 cups flour, salt, the rest of the sugar. Make a well in center and add the olive oil and yeast mixture.

3. Using the paddle on the stand mixer, mix ingredients until just combined. Then, switch to the dough hook and work for the dough for another 4-5 minutes. Add the remaining flour slowly until combined and until the dough starts to pull away from the side of the bowl.

4. Transfer the dough to a bowl lightly greased with cooking spray. Cover lightly with plastic wrap. Let the dough rise for about 45 minutes to 1 hour (dough should double in size).

5. Once the dough has risen, punch down the center of the dough. Lightly flour the pizza stone. Roll out the dough evenly. Let it rest for 10 minutes. Preheat the oven to 500 degrees F.

6. Brush the dough with olive oil and garlic. Start assembling the toppings with half the mozzarella cheese, spinach, mushrooms, onion, remaining mozzarella cheese, feta cheese, and tomato.

7. Put the pizza in the oven and lower the temperature to 425 degrees F. Bake for about 15 minutes or until crust is golden brown and cheese has melted.

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Look at those layers of toppings!

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(nutrition facts based on calorie count – per slice)

Enjoy!

Check out the other Recipe ReDux Pizza Party posts:

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