Cook book by Gisell

Italian Pizza Great recepes!

By: Gisell Builes

Italian Pizza By: Gisell Builes

Pusblished In Boston, Massachussetts

Table Of Contents

Pizza Bianca

Margarita Pizza

Nasturtium Pizza

Pizza Pouches

Eggplant Pizza

Polenta Caprese Pizza

Veggi-Prosciutto Pizza

Gluten-Free Pizza

Ricotta Pizza Pie

Ingredients:

Pizza Bianca Directions:

• • • • • • •

3 cups all-purpose flour, plus more for parchment 1 teaspoon white granulated sugar 2 teaspoons kosher salt 1 1/2 teaspoons instant yeast 4 tablespoons olive oil, divided 1 tablespoon roughly chopped fresh rosemary 1 teaspoon coarse sea salt like Maldon or fleur de sel

Combine flour, sugar, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Add yeast and pulse again. Add 1 tablespoon olive oil and 1 1/2 cups room temperature water. Process for 15 seconds, scrape down sides. Process 15 seconds more, until mixture is thoroughly combined. Mixture will be very wet, sticky, and fluid. Coat a large bowl with 1/2 tablespoon olive oil. Scrape dough into bowl with spatula and toss in oil. Flip dough over and top with another 1/2 tablespoon oil. Cover with plastic, then a towel, and let rise in a warm area until almost tripled in volume, 2 to 2 1/2 hours. Alternately, before rising you can refrigerate the dough overnight. Let come to room temperature the next day, then let rise until almost tripled in volume, 2 to 2 1/2 hours. Meanwhile, move a rack to middle of oven and place pizza stone or an inverted double stack of baking sheets on top. Preheat oven to 500°F for at least 1 hour before baking. Line a rimmed baking sheet with parchment and sprinkle with flour. Scrape dough onto parchment and stretch dough to outer corners of baking sheet, creating a rectangle. If dough stretches back, allow to rest 5 to 10 minutes before stretching again. Once rectangle is formed, allow to rest 5 to 10 minutes until slightly puffed. Stipple the surface using fingertips, then use a fork to prick the dough all over, 20 to 30 times. Drizzle with 1 tablespoon oil and sprinkle with rosemary. Bake 5 minutes until firm, remove pan, slide pizza from parchment onto a pizza peel or cutting board, and slide back onto pizza stone. Discard parchment. Bake until golden brown and crispy, 8 to 12 minutes more. Transfer to a cutting board, then cut into slices. Drizzle with the remaining tablespoon of olive oil, sprinkle with sea salt, and serve immediately.

Pizza

Ingredients:

Pizza Margherita

• • • • • • • • • •

2 tablespoons flour, for the work surface 1 ball Pizza Dough 1 tablespoon semolina flour, for the pizza paddle 2 tablespoons olive oil, for brushing the dough 1/2 cup Tomato Sauce 8 ounces fresh mozzarella cheese, drained and cut into 6 chunks 1/4 cup grated pecorino romano cheese Salt and freshly ground black pepper 8 Genovese basil leaves (see Note, following) Extra-virgin olive oil, for drizzling

Preheat the grill on high heat.

Directions:

Dust a counter with the 2 tablespoons flour. Stretch the dough by rotating on your knuckles into a 12- to 13-inch diameter round. Sprinkle the semolina on a wooden pizza paddle or on the back of a baking pan large enough to hold the dough round. Set the dough on the semolina. Brush the top of the dough with the olive oil. Slide the pizza onto the hot grill and cook until grill marks appear and the dough is set, about 2 minutes. Carefully flip the dough over with a large spatula or tongs or your hands; brush the top with olive oil, and cook until the dough is firm but not completely cooked and grill marks appear, another 3 to 4 minutes. Slip the pizza paddle under the crust and remove from the grill. Set a large cast-iron griddle on the grill to heat or place a pizza pan in the oven and preheat to 500°F. To build the pizza, spread the tomato sauce over the partially cooked crust. Distribute the mozzarella over the pizza and sprinkle on the pecorino romano. Season with salt and pepper. Slip the pizza off the paddle onto the griddle on the grill or onto the pizza pan in the oven and bake until bubbly, 15 to 20 minutes. Remove and set the pizza on a cutting board. Scatter on whole or snipped basil leaves and drizzle with the extra-virgin olive oil. Cut into 6 to 8 wedges and serve.

Pizza

Pizza Nasturtium

Ingredients:

Directions:

• • • • • • • •

1 cup warm water 1 teaspoon sugar 2 tablespoons extra-virgin olive oil, plus more for pan 1 (1/4-ounce) packet active dried yeast (about 1 1/4 teaspoons) 2 1/2 cups high-gluten bread flour 1 cup semolina flour,* plus more for dusting 1 1/2 teaspoons salt 1 cup nasturtium flowers

1. Put warm water, sugar, and oil in the bowl of a mixer fitted with the dough hook. Add yeast and let it sit for 10 minutes, until mixture foams. In a medium bowl, stir to combine flours, salt, and nasturtium flowers. Sprinkle flour mixture into yeast mixture. Mix on low speed for 5 minutes, until dough is smooth and bouncy. Cover the bowl with a cotton kitchen towel and let stand for about 1 hour, or until dough has doubled in volume. 2. Turn dough onto a surface dusted with flour and knead by pushing it away from your body with the heel of your hand, folding it over, and repeating about 12 times. Divide dough into two balls. At this point, dough can be baked or stored for up to 2 days in the refrigerator on a baking sheet covered with plastic wrap. 3. Preheat oven to 450°F. Rub two baking sheets with olive oil and dust with semolina flour. Stretch out each dough ball by tapping and pressing outward from the center with your fingertips. Transfer to prepared baking sheets. Cover with toppings of your choice. Bake pizzas for 20 to 25 minutes, rotating sheets halfway through baking so the dough browns evenly. Slice, serve, and enjoy.

Pizza

Pizza Pouches

Ingredients:

Directions:

• • • • • • •

1 16-ounce bag store-bought pizza dough 6 tablespoons fresh or jarred marinara sauce (such as Rao’s) 6 store-bought turkey meatballs (such as Murray’s or Trader Joe’s) 6 tablespoons shredded mozzarella 1 tablespoon grated Parmesan 1 egg 1 teaspoon milk (any fat content)

1. Preheat oven to 375°F. 2. Roll the dough out about ¼ inch thick. Cut it into eighths (2 will be left over). 3. Grease a 6-cup muffin tin. Line each cup with a piece of dough, letting the excess hang over the sides. 4. Fill each with 1 tablespoon of sauce and 1 meatball. Divide the cheeses equally among the cups. 5. Gather each bit of excess dough up around the filling, pinching it together at the top. 6. Whisk the egg with the milk to make a wash. Brush it onto each pouch. 7. Bake until golden, 15 to 20 minutes.

Pizza

Ingredients:

• 1 large eggplant (1 1/4 pound) • About 3 tablespoons olive oil For dough: • 1 (1/4-ounce) package fast-acting yeast • 2/3 cup warm water (110-115°F.) • 1 2/3 cups all-purpose flour • 1/2 teaspoon salt • 2 tablespoons olive oil • 3 ounces grated mozzarella (3/4 cup) • 3/4 ounces grated Asiago or Parmesan (1/4 cup) • 2 tablespoons olive oil • 2 tablespoons minced garlic • 1/2 teaspoon dried hot red pepper flakes

Pizza, Eggplant Directions:

Broil eggplant: Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side. Make dough: Dissolve yeast in warm water. Blend flour and salt in a food processor. Add oil and blend. With motor running, add yeast mixture all at once, blending until dough forms a ball. Knead dough on a lightly floured surface 5 minutes. Put in an oiled large bowl and turn to coat. Let rise, covered with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/4 hours. While dough is rising, put a pizza stone on lowest rack of oven (remove other racks) and preheat oven to 500°F. Dust dough with flour on a floured surface, then shape and stretch into a 12- to 13-inch round. Sprinkle a baker’s peel generously with flour and carefully transfer dough to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath. Assemble pizza: Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant. Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of pizza touches stone, quickly pull back peel to transfer to stone (do not move pizza) and bake until dough is crisp and browned, 12 to 15 minutes. Slide peel under pizza to remove from oven.

Pizza

Pizza, Polenta Caprese

Ingredients:

Directions:

• • • • • • • • •

2 tablespoons olive oil, divided 3 cups 1 percent milk 2 teaspoons salt 1 1/2 cups cornmeal 2 large shallots, thinly sliced 2 garlic cloves, thinly sliced 2 pints cherry tomatoes,halved 3/4 lb fresh mozzarella, cubed 10 basil leaves, coarsely torn

Lightly coat a large rimmed baking sheet with 1 tablespoon oil. In a large pot, bring milk, 3 cups water and salt to boil over high heat. Whisk in cornmeal in a gentle stream and reduce heat to medium-low. Simmer, stirring often, until polenta is thick and no longer gritty, about 20 minutes. Working quickly, pour polenta into prepared pan, spreading evenly to the edges. Let stand 10 minutes; cover with plastic wrap and press polenta along sides of pan to form edges of crust. Refrigerate at least 2 hours or overnight. Heat oven to 450°. Bake chilled crust until it begins to brown at edges, 45 minutes to an hour. Heat remaining 1 tablespoon oil in a large saucepan. Sauté shallots and garlic over medium-high heat until soft, 3 minutes. Add tomatoes and cook, stirring occasionally, until they begin to soften, 5 minutes. Mash with the back of a spoon and cook until thickened, 3 minutes more. Season with salt and pepper. Spoon sauce onto the crust, top with cheese and bake until cheese is bubbling, 10 to 15 minutes. Top with basil and cut into squares.

Pizza

Pizza, Veggi-Prosciutto

Ingredients:

Directions:

Pizza

• • • • • • • • • •

1 package (16 ounces) frozen whole-wheat pizza dough, thawed 1 cup low-sodium tomato sauce 1 1/2 cups grated part-skim mozzarella 10 ounces cremini mushrooms, thinly sliced 4 cups baby spinach, wilted 1 bag (9 ounces) frozen artichoke hearts, thawed and chopped 2 thin slices prosciutto, excess fat removed, cut into strips 3/4 cup grated Parmesan 1 tablespoon extra-virgin olive oil 1 teaspoon crushed red pepper

Heat oven to 400°F. Roll dough into a 10-inch disk; transfer to a pizza pan. Spread sauce evenly across dough. Sprinkle mozzarella, mushrooms, spinach, artichoke hearts and prosciutto evenly over pizza; top with Parmesan. Drizzle with oil and sprinkle with red pepper. Bake until crust is light brown and cheese is bubbly, 15 to 20 minutes. Cool 5 minutes; cut into 6 slices and serve.

Pizza

Ingredients:

Pizza, Gluten-Free

Pizza

1 (15-ounce) can crushed tomatoes with added purée 4 1/2 teaspoons extra-virgin olive oil 1/2 teaspoon sugar 1/2 teaspoon fine sea salt 1/4 teaspoon dried oregano

For pizza crust: • 3/4 cup tapioca flour • 1/2 cup white rice flour* • 1/3 cup chickpea flour • 1/3 cup sorghum flour • 1 teaspoon xanthum gum • 1 teaspoon fine sea salt • 1/2 cup whole milk • 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package • 2 teaspoons sugar • 2 large egg whites, lightly beaten • 3 tablespoons plus 1 teaspoon extra-virgin olive oil

Directions:

• • • • •

In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer). Stir in yeast and sugar. Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes. Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.) Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball. Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border. Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes. Using baking peel, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes. Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. Bake second crust in same manner. (Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.) Top and broil pizzas Preheat broiler. Transfer baked crusts to 2 large baking sheets. Brush 1 teaspoon olive oil over each crust. Spread each with sauce, leaving 1/2inch border bare, then sprinkle each with mozzarella and Parmigiano-Reggiano. Drizzle remaining 2 teaspoons olive oil over pizzas. Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes. Scatter with basil, slice, and serve immediately.

Pizza

Ingredients:

Pizza, Ricotta Pie

• • • • •

For the crust: 3 cups all-purpose flour 1 tablespoon kosher salt 6 tablespoons olive oil 2 eggs, beaten and mixed with 6 tablespoons water

For the filling: • 5 eggs, beaten • 1/2 cup grated pecorino • 1 pound ricotta, excess liquid drained • 1 cup salami, such as sopressata, sliced or cut into 1/2-inch cubes • 1 cup shredded mozzarella (or mild cheddar or Gouda) • 1/2 teaspoon freshly ground black pepper • 2 tablespoons chopped Italian parsley

1. Preheat oven to 400°F.

Directions:

2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbs. 3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tablespoon or two of water, if needed.) Knead until just smooth. 4. Flatten the dough into a disc; set aside. 5. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino. 6. Line the bottom and sides of a 9-inch-diameter pie dish with 2/3 of the dough (rolled out 1/8 inch thick), allowing for a 1-inch overhang. 7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top crust. 8. Brush with the reserved egg and sprinkle with the reserved cheese. 9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more. 10. Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.

Pizza