Bread Machine (148 page)

Cheese Pizza

Makes one 14-inch pizza

1 recipe pizza dough of choice

4 ounces crumbled goat cheese

1 cup shredded fontina cheese (4 ounces)

1 cup shredded provolone cheese (4 ounces)

4 ounces mozzarella cheese, thinly sliced

4 fresh plum tomatoes, diced

Dried basil

Olive oil, for drizzling

Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450° to 500°F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.

Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a
¹
/
₂
-inch rim around the edge of the crust.

Sprinkle the dough with the goat cheese, then the fontina and provolone. Lay the mozzarella and tomato over the top. Sprinkle with basil and drizzle with olive oil.

Place the pizza pan on the hot stone and bake for 14 to 18 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve.

Caramelized Onion and Gorgonzola Pizza

Makes one 14-inch pizza

3 tablespoons butter

3 tablespoons olive oil

3 large yellow onions, thinly sliced

1 recipe pizza dough of choice

4 ounces crumbled gorgonzola cheese

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cup chopped walnuts

Melt the butter and oil together in a large sauté pan. Add the onions and cook over very low heat, stirring occasionally, until soft and golden (not browned), about 1 hour.

Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450° to 500°F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.

Place the dough on a lightly floured work surface. Using the heel of your hand, press to flatten it. Roll out the dough in a circle, then lift it onto the pan and gently pull and press it into a circle to fit the pan. Shape a
¹
/
₂
-inch rim around the edge of the crust.

Spread the onions over the crust. Sprinkle with the gorgonzola and walnuts.

Place the pizza pan on the hot stone and bake for 12 to 15 minutes, or until the dough is crisp and brown. Remove from the oven and slide the pizza off the pan onto a cutting board. Cut into wedges immediately with a chef’s knife or pizza wheel and serve.

Mediterranean Pizza

Makes one 14-inch pizza

1 recipe pizza dough of choice

6 ounces mozzarella cheese, thinly sliced

3 cups chopped fresh spinach (about 1 bunch)

8 ounces crumbled feta cheese

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₂
cup black olives, chopped

3 slices red onion

2 plum tomatoes, seeded and chopped

Olive oil, for drizzling

Twenty to thirty minutes before baking, place baking tiles or a pizza stone on the lowest rack of a cold oven and preheat it to 450° to 500°F. Brush a 14-inch pizza pan with olive oil and sprinkle with cornmeal or semolina.