Italian Pizza

Shrimp Alfredo Pizza

Ingredients

• 1  (1.6-ounce) package dry Alfredo sauce mix
• 1  pound  unpeeled medium-size fresh shrimp
• 3  bacon slices
• 1  medium onion, thinly sliced
• 2  garlic cloves, minced
• 1  teaspoon  dried oregano
• 1/4  teaspoon  pepper
• 1  (16-ounce) package prebaked Italian pizza crust
• 1/3  cup  shredded Parmesan cheese
• 1  (8-ounce) package shredded mozzarella cheese
• 2  plum tomatoes, chopped
• 1  teaspoon  dried parsley

 

Preparation

Prepare Alfredo sauce according to package directions. Set aside.
Peel shrimp, and devein, if desired. Set aside.
Cook bacon in a nonstick skillet until crisp; remove bacon, reserving drippings in skillet. Drain bacon on paper towels; crumble and set aside.
Add onion and garlic to skillet, and sauté over medium-high heat 3 minutes or until tender. Add shrimp, and sauté 2 minutes. Stir in oregano and pepper. Remove from heat.
Place crust on a baking sheet; spread with Alfredo sauce. Sprinkle evenly with shrimp mixture, bacon, Parmesan cheese, and remaining ingredients.
Bake at 400° for 12 minutes or until cheese is melted. Let stand 5 minutes before serving.
Note: For testing purposes only, we used Boboli for prebaked Italian pizza crust.

Delfina's Carbonara Pizza

Ingredients

• Dough
• 1  teaspoon  (slightly rounded) fresh yeast
• 1 1/2  teaspoons  extra-virgin olive oil
• 30  ounces  (about 6 cups) "00" flour, preferably Caputo*, or all-purpose flour
• 3  tablespoons  kosher salt
• Carbonara Topping
• 8  or 9 green onions
• 9  ounces  coarsely chopped guanciale (cured pork cheek) or pancetta
• 1 1/2  cups  coarsely grated pecorino romano
• Freshly ground black pepper
• 9  tablespoons  heavy cream
• 3  eggs

Preparation

1. Make dough: Put yeast, oil, and 2 cups plus 1 tbsp. cold tap water in bowl of a stand mixer and mix, using dough hook, on lowest speed, 5 minutes or until yeast has completely dissolved. Add flour and mix another 8 minutes.
2. Cover bowl loosely with a dampened towel and let dough rise 20 minutes.
3. Add salt and mix on low speed until incorporated and dissolved, about 7 minutes.
4. Turn dough onto a lightly floured work surface and cut into 6 equal portions. Roll each portion with a circular pressing motion into a tight ball. Place on a lightly floured baking sheet.
5. Cover tightly with plastic wrap and let rise at least 4 hours at warm room temperature. Dough balls have risen properly when they are soft, pillowy, and full of air.
6. Heat a pizza stone or baking sheet on lowest rack of oven at 550° (or as high as oven will go), at least 30 minutes.
7. Make toppings: Cut green onions into long slivers, soak in cold water for 20 minutes, and drain in a colander. Set aside.
8. Bring a small pot of water to a boil, add guanciale, and boil until softened, about 5 minutes. Drain and set aside.
9. Working with 1 dough ball at a time (keep the rest tightly covered), set on a well-floured pizza peel or baking sheet. To stretch into an 11- to 12-in. circle, first tap down the center of the ball with your fingertips to gently deflate it. Next, push it outward from the center with your fingertips. Then pick up the dough circle and, holding it under the rim, turn it like a steering wheel, letting the gravity of the dough help it stretch. Drape the dough over the backs of your hands and gently stretch outward, rotating periodically. Flop the stretched dough down onto the pizza peel.
10. Spread about 1/2 cup pecorino evenly over dough. Top with a third of green onions, then a third of guanciale. Grind on some pepper and drizzle with 3 tbsp. cream. Give the peel a good shake every few seconds to keep dough from sticking.
11. Plant tip of pizza peel (or long edge of baking sheet) on pizza stone and shove pizza quickly onto stone (or preheated sheet). Bake 2 minutes, then remove from oven with pizza peel or baking sheet, crack an egg onto center, gently push back into oven from peel with your fingers, and bake 3 minutes more. Just before serving, drag a knife through the egg to spread it around.
12. Repeat with 2 dough balls and remaining toppings (top remaining 3 dough balls differently or freeze).
Make ahead: Form dough into balls (through step 4) and chill overnight, tightly covered with plastic wrap, instead of letting rise on counter (it will rise slowly in the fridge). You can also freeze dough for up to 2 weeks (let chilled or frozen dough come to room temperature before stretching).
*Find at well-stocked grocery stores and Italian markets.
Note: Nutritional analysis is per slice.

Nutritional Information

Calories:160 (46% from fat)

Protein:6.5g

Fat:8.2g (sat 4)

Carbohydrate:14g

Fiber:0.6g

Sodium:680mg

Cholesterol: 48mg

 

 

Clam Pizza with Salad Topping

Ingredients

• 20  ounces  store-bought pizza dough
• 1  pound  chopped clams, drained well (about 2 cups), or 4 dozen littlenecks, shucked and drained well
• 4  cloves garlic, minced
• 1/4  teaspoon  dried red-pepper flakes
• 1/2  teaspoon  salt
• 4  tablespoons  olive oil
• 2  quarts mixed salad greens (about 6 ounces)
• 3/4  cup  halved cherry tomatoes (about 1/4 pound)
• 1 1/2  teaspoons  wine vinegar
• 1/4  teaspoon  fresh-ground black pepper

Preparation

1. Heat the oven to 425°. Oil two 12-inch pizza pans or large baking sheets. Press the pizza dough into an approximately 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, about 10 minutes.
2. Meanwhile, line a strainer with several paper towels. Put the drained clams in the strainer and press gently to remove excess moisture.
3. Spread the clams on the partially baked pizza crusts, sprinkle with the garlic, red-pepper flakes, and 1/4 teaspoon of the salt, and drizzle with 3 tablespoons of the oil. Bake the pizzas for 8 to 10 minutes. Do not overcook or the clams will toughen.
4. Meanwhile, in a large bowl, toss the greens with the cherry tomatoes, the remaining 1 tablespoon oil, the vinegar, the remaining 1/4 teaspoon salt, and the black pepper. Remove the pizzas from the oven and top with the salad.
Plenty of Dough: If you're unable to find pizza dough in the refrigerator section of your supermarket, pizza places will often sell it to you by the pound. Just ask.
Wine Recommendation: Pinot grigio outsells other white wines in Italian restaurants by more than two to one, and this is the kind of dish that really shows why. Crisp, clean, and light, a good pinot grigio will nicely highlight the clams and tomatoes.

Italian-Style Pizza Pot Pie

Ingredients

• 3/4  pound  ground round
• 1/4  pound  mild Italian sausage, casings removed
• 1  small onion, chopped
• 2  garlic cloves, minced
• 1  (8-oz.) package sliced fresh mushrooms
• 1  (26-oz.) jar tomato-and-basil pasta sauce
• 1/2  teaspoon  dried Italian seasoning
• 1/4  teaspoon  salt
• 1  (13.8-oz.) package refrigerated pizza crust dough
• Parchment paper
• 1  cup  (4 oz.) shredded Italian five-cheese blend

Preparation

1. Preheat oven to 450°. Cook ground round and sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain beef mixture, reserving 1 tsp. drippings in skillet. Reduce heat to medium.
2. Sauté onion in hot drippings 2 minutes. Add garlic, and cook 1 minute or until tender. Add mushrooms, and sauté 8 to 10 minutes or until most of liquid has evaporated. Stir in beef mixture, pasta sauce, Italian seasoning, and salt. Bring to a light boil, and simmer 5 minutes.
3. Meanwhile, unroll dough on a lightly floured piece of parchment paper. Invert 1 (9-inch) round baking dish or pie plate onto center of dough. Cut dough around edge of baking dish, making a 9-inch circle. Remove excess dough around baking dish; cover and chill, reserving for another use, such as Cinnamon Nuggets. Remove baking dish.
4. Pour beef mixture into baking dish, and sprinkle with cheese. Immediately top with dough circle. Cut an "X" in top of dough for steam to escape. Place baking dish on an aluminum foil-lined baking sheet.
5. Bake at 450° for 16 to 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Pillsbury Classic Pizza Crust.
Piecrust-Topped Pizza Pot Pie: Substitute 1/2 (15-oz.) package refrigerated piecrusts for pizza dough. Proceed with recipe as directed, omitting Step 3. (Place entire piecrust over filling in baking dish in Step 4; press crust onto edge of dish to secure. Edges of crust will hang over sides of dish. Tuck excess crust under sides of dish, if desired.)

Mushroom, Zucchini, and Swiss-Cheese Pizza

Ingredients

• 2  pounds  store-bought or homemade pizza dough
• 3  tablespoons  olive oil
• 1  zucchini, halved lengthwise and cut crosswise into thin slices
• 1  pound  mushrooms, sliced thin
• 1  teaspoon  salt
• 1/2  teaspoon  fresh-ground black pepper
• 1  teaspoon  dried thyme
• 1/2  cup  dry white wine
• 1/2  pound  Swiss cheese, grated (about 2 cups)
• 1/4  cup  grated Parmesan

Preparation

1. Heat the oven to 425°. Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, 10 to 15 minutes.
2. Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, until almost tender, about 3 minutes. Transfer to a small bowl. Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
3. Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, until the vegetables are tender and all the wine has evaporated, about 5 minutes more.
4. Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan and bake until the cheese melts, about 10 minutes.
Wine Recommendation: Nebbiolo is the grape of great Italian wines such as Barolo and Barbaresco. You can enjoy its complex mushroom, spice, rose-petal, and strawberry flavors in a much less expensive Nebbiolo delle Langhe or Nebbiolo d'Alba.
Notes: If you prefer to use store-bought pizza shells, such as Boboli, simply start this recipe with Step 2. Spread the topping directly onto the shells in Step 4, no prebaking required.

Pizza al Forno

Ingredients

• 1/2  cup  Bertolli® Creamy Alfredo Sauce
• 1/2  cup  ricotta cheese
• 1  (12-in.) prebaked pizza crust
• 2  plum tomatoes, thinly sliced
• 4  ounces  fresh mozzarella cheese, thinly sliced

Preparation

Preheat oven to 425°.

Combine Sauce with ricotta in medium bowl.

Arrange pizza crust on ungreased pizza pan or baking sheet. Evenly spread with ricotta mixture, then top with tomatoes and mozzarella cheese.

Bake 15 minutes or until ricotta mixture is bubbling. Garnish, if desired, with Parmesan cheese curls and fresh basil leaves.

VARIATIONS: Before baking, try topping with sauteed spinach, bell peppers, broccoli or mushrooms, olives, cooked Italian sausage or pepperoni.

Cost per recipe*: $9.36
Cost per serving*: $2.34
*Based on average retail prices at national supermarkets.

Pizza Sticks

Ingredients

• 1  (12-oz.) refrigerated thin pizza crust
• 1  (10.5-oz.) container tomato bruschetta topping
• 1  cup  (4 oz.) shredded Italian cheese blend

Preparation

Top 1 (12-oz.) refrigerated thin pizza crust with 1 (10.5-oz.) container tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips.
Note: For testing purposes only, we used Buitoni Classic Bruschetta.

Italian Bread

Ingredients

• 1  (1/4-ounce) envelope active dry yeast
• 1  teaspoon  sugar
• 1  cup  warm water (100° to 110°)
• 2  to 3 cups bread flour
• 2  tablespoons  olive oil
• 1  teaspoon  salt

Preparation

Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)
Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.
Turn dough out onto a lightly floured surface; shape dough into a 12-inch loaf, and place on a lightly greased baking sheet. Cut 3 (1/4-inch deep) slits across top of dough with a sharp paring knife. (The slits release interior steam and prevent the loaf from blowing apart at the side.)
Bake at 400° for 16 minutes or until golden brown. Cool on a wire rack.
Herbed Focaccia: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals. Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning. Bake at 475° for 12 to 15 minutes or until golden brown.
Pizza Crust: Proceed with recipe as directed, shaping dough into a ball instead of a loaf. Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Drizzle with olive oil, or spread with pesto or pizza sauce, and sprinkle with desired toppings. Bake at 475° for 20 to 25 minutes.

Sausage Italian Bread Pizza

Ingredients

• 1  pound  mild or hot Italian sausage
• 2  tablespoons  olive oil, divided
• 1  onion, halved and thinly sliced
• 2  garlic cloves, minced
• 1  cup  pizza or pasta sauce
• 1 1/2  teaspoons  dried oregano
• 1/4  teaspoon  dried crushed red pepper
• 1/4  teaspoon  salt
• 1  (1-lb.) loaf semolina bread (about 14" long)
• 2/3  cup  ricotta cheese, divided
• 2  cups  (8 oz.) shredded mozzarella cheese, divided
• 1/4  cup  grated Parmesan cheese, divided

Preparation

Remove and discard casings from sausage. Cook sausage in a large skillet over medium-high heat 8 minutes, stirring until meat crumbles and is no longer pink. Push meat to outer edges of pan; add 1 Tbsp. oil. Add onion and garlic; cook 5 minutes or until onion is softened. Remove from heat; stir in pizza sauce and next 3 ingredients.
Cut bread in half lengthwise using a serrated knife, and scoop out center of each bread half, leaving a 1/2" border; discard scooped-out bread or reserve for making breadcrumbs.
Spread 1/3 cup ricotta down center of each bread half. Top each evenly with sausage mixture, mozzarella, and Parmesan cheese. Drizzle pizzas evenly with remaining 1 Tbsp. oil. Place pizzas on a lightly greased baking sheet.
Bake at 425° for 6 minutes or until cheese is melted and pizzas are thoroughly heated.