Easy Pizza Recipes | The Daily Dish

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Easy Pizza Recipes

Top 10 Italian Meals to Make Tonight!

No Comments | Written on May 23, 2014 at 5:00 am , by

We are all looking for new inspirations at mealtime, and Italian for dinner is always a hit!  Today we have assembled 10 of our favorite Italian dishes that you can make for dinner tonight.

Which one will you try first? 

Keep reading for the recipes…

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Easy BBQ Turkey Pizza

No Comments | Written on November 30, 2013 at 5:00 am , by

Looking for a new way to re-purpose your leftover Thanksgiving turkey?  This easy 5-ingredient recipe can me made in about 15 minutes!

Keep reading for the recipe…

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New York Style White Pizza

1 Comment | Written on October 26, 2013 at 5:00 am , by

You can enjoy a New York Style ‘White Pizza’ without a trip to the Big Apple.  No tomato sauce here – this pizza is made for cheese lovers!

Keep reading for the recipe…

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Best Pizza Ever – Mediterranean Summertime Pizza

No Comments | Written on August 1, 2013 at 5:00 am , by

Who needs to order out when we have assembled some of the Best Pizza Recipes Ever!  From the traditional to the unique, there’s a little something for everybody.

The judges poured through the contest entries and one recipe came out on top.  Congratulations to ”ekroby” for her “Not the Usual Thin Crust Pizza!”

Keep reading for the recipe…

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Gluten-Free Low-Carb Pizzas

6 Comments | Written on January 2, 2013 at 5:00 am , by

By now I am sure we have all recovered from New Year’s merriment and are ready to take on 2013!   If you resolved to eat healthier this year, but don’t want to give up some of your favorite comfort foods, this recipe is for you.  It tastes like an indulgence, but is a guilt-free choice.  Plus, it just happens to be vegetarian, gluten-free, and low-carb!

 Keep reading for a healthy way to enjoy pizza in the New Year!  

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Asparagus, Artichoke and Red Pepper Pizza

No Comments | Written on December 26, 2012 at 5:00 am , by

After all the hustle and bustle of Christmas, I am ready for easy family meals the rest of this week.  In fact, this award-winning pizza recipe from the 2012 Pillsbury Bake-Off is also a great appetizer option for serving guests as we approach New Year’s Eve!

Terri Sherman of Palos Heights, Ill., won $5,000 and $3,000 in GE kitchen appliances at the Bake-Off this year for her “Asparagus, Artichoke and Red Pepper Pizza.  The dish is packed with veggies and has a wonderfully crispy crust that I love.

If you think you have what it takes to create a stellar recipe like this one, the rules and requirements for the “All New Pillsbury Bake-Off” will be announced on January 3rd.  Stay tuned to learn how you can win $1,000,000!

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Tune in to “The Talk” today!

4 Comments | Written on November 4, 2011 at 5:00 am , by

Exciting news!  Today I am going to be on “The Talk” demonstrating quick, easy and delicious meals from Pillsbury.  Check your local listings, set your DVR’s or tune in today!

We actually taped the segment yesterday, so today I get to watch the show from my couch!  It was so much fun working with the ladies of The Talk, especially Aisha Tyler and Sharon Osbourne, my partners in the studio kitchen.

Together we made three easy and delicious recipes using Pillsbury refrigerated dough products.  These are great ingredients to keep on hand when you need to whip up a family-friendly meal fast.  They are all 5-ingredients or less and can be prepared in under 30 minutes!  Take a look at the complete recipes below and tune into the show today!

GRANDS!  MINI PIZZA  (click here to view and print recipe) 

1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits

1 cup pizza sauce

2 cups shredded mozzarella cheese (8 oz)

½ package (3.5-oz size) sliced pepperoni

1.   Heat oven to 375°F. Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets.

2.   Top each biscuit with pizza sauce, cheese and pepperoni.

3.   Bake 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

For more information on this recipe, visit Pillsbury.com!

PULLED CHICKEN CRESCENTS  (click here to view and print recipe)

1  can (8 oz) Pillsbury refrigerated crescent dinner rolls

1  cup shredded cooked chicken

¼  cup barbecue sauce

1/3  cup shredded Cheddar cheese

1  egg, beaten

Separate dough into 8 triangles.

In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.

Bake at 375°F 12 to 15 minutes.

For more information on this recipe, visit Pillsbury.com!

GRANDWICH BREAKFAST SANDWICHES  (click here to view and print recipe) 

1  can (16.3 oz) Pillsbury Grands! refrigerated biscuits

8  slices packaged precooked bacon, cut in half crosswise

6  eggs, scrambled

8  slices (3/4 oz each) American cheese

1.  Bake biscuits as directed on can.

2.   Meanwhile, microwave bacon as directed on package.

3.   Split warm biscuits; top bottom half of each with scrambled eggs, bacon and cheese. Cover with top halves of biscuits.

For more information on this recipe, visit Pillsbury.com! 

 

One Pumpkin, Two Great Recipes!

4 Comments | Written on October 14, 2011 at 5:00 am , by

Did you see the “How to Make Pumpkin Puree” article yesterday?  Today, I am going to show you how to make two delicious dishes from your homemade fresh pumpkin puree.  With one pumpkin, you can create an entire family meal!  It is cost effective and delicious.

Yesterday I demonstrated How to Make Pumpkin Puree on DaytimeTV and tomorrow I will be talking about these recipes on the radio!  Check out http://letsdineoutshow.com/ and you can listen in to a live stream from your computer.  It will air Saturday 10/15 at 4 PM on 590 KTIE in San Bernardino, CA.

For dinner whip up this unique and easy Pumpkin Chorizo Pizza.  If you are a fan of pepperoni pizza, give this version a try.  You won’t believe the flavorful pumpkin sauce instead of the traditional tomato-based pizza sauce!

Pumpkin-Chorizo Pizza  (click here to view and print recipe)

2 Tablespoons olive oil, divided

12 ounce purchased pizza crust

1/4 cup finely chopped shallots

1 clove garlic, minced

1/4 teaspoon dried red pepper flakes

1 cup fresh pumpkin puree

1/4 teaspoon smoked paprika

1/8 teaspoon salt

1 cup cubed fontina cheese

1/4 pound thinly sliced Spanish chorizo

1 Tablespoon chopped fresh sage leaves

Directions:

Additional olive oil and chopped sage for garnish (optional)

Heat oven to 425 degrees.  Brush 1 tablespoon olive oil over crust; set aside.  Heat remaining tablespoon olive oil in a skillet over medium heat.  Add shallots, garlic, and pepper flakes to hot pan.  Sauté for 1 minute, stirring constantly.  Stir in pumpkin puree, smoked paprika, and salt.

Cook, stirring, until sauce is thickened and hot.  Spread sauce evenly over pizza crust; scatter with cubed fontina. Arrange sliced chorizo evenly over top and sprinkle with chopped sage.

Place pizza on a cookie sheet or directly on oven rack, if preferred.  Bake for 12 minutes or until crust is golden and cheese is melted.  If desired, drizzle a little olive oil over pizza and sprinkle with additional chopped sage.

Traditional Italian cannoli is given a seasonal twist in this recipe.  Pumpkin puree is incorporated in the filling and pumpkin seeds garnish the ends. 

Pumpkin Cannoli  (click here to view and print recipe) 

8 ounce container mascarpone cheese

3/4 cup fresh pumpkin puree

3/4 cup powdered sugar

1/4 cup whole milk ricotta cheese

1 teaspoon pumpkin pie spice

1/2 cup chopped pumpkin seeds (pepitas), divided

2 Tablespoons mini chocolate chips

1/2 cup heavy whipping cream

12 purchased cannoli shells (two 4-ounce boxes)

Additional powdered sugar for dusting

Directions:

In a large mixing bowl, stir together mascarpone cheese, pumpkin puree, powdered sugar, ricotta, and pumpkin pie spice until blended.

Fold in 1/4 cup of the pumpkin seeds and the mini chocolate chips; set aside.  In a chilled mixing bowl, whip cream until stiff peaks form.  Fold into pumpkin mixture.

Cover and chill for 1 to 2 hours.  Right before serving, pipe pumpkin filling into cannoli shells, going all the way to the ends.  Sprinkle the ends with remaining 1/4 cup chopped pumpkin seeds.  Sprinkle shell with powdered sugar and serve.

Week 4 – Pizza Winner

3 Comments | Written on October 4, 2011 at 5:00 am , by

It looks like we have a resident Italian cooking expert here at Better Recipes!  Remember Lou and his outstanding Saltimboca Alla Romama from the “Italian” themed contest last time around?  Well, he has done it again, this time with pizza!  Lou says, “cook what you love for those you love.”  Wonderful words to live by!  Now, let’s check out his winning pizza.

Pizza Bianca Con Rucola E Prosciutto  (click here to view and print recipe)

The title means “White Pizza With Prosciutto and Arugula.”

Ingredients:

Dough

1/2 cup  Warm (105 – 110 Degrees F) Water

2 Tbsp Honey

1 Envelope Active Dry Yeast  (about 1 1/8 Teaspoons)

1 1/4 cups Bread Flour, plus additional for work surface

2 tsp  Salt

2 Tbsp  Extra-virgin Olive Oil

Topping

4 – 8 oz slices  Fresh Mozzarella Cheese, sliced into 1/4″ disks

1/4 lb Prosciutto Ham, about 8 thin slices

1 cup Arugula

8 Parmesan Shavings

Directions:

Dough

1. In a 1 cup measuring cup, combine the water and honey stir to combine and sprinkle the yeast over it. Let sit until the mixture is foamy, about 10 minutes. If the yeast doesn’t “proof” (get “foamy”) pour it out and start again it is important to have a live yeast mixture.

2. Meanwhile place the flour and the salt into a sifter and sift it into the medium bowl of a stand mixer. Make a well in the center of the flour and pour in the olive oil and the “proofed” yeast mixture. Turn the mixer fitted with dough hooks to high (labeled knead on my mixer) and turn on. Continue kneading (mixing) until the dough comes cleanly away from the sides of the bowl and forms a ball around the dough hooks (scrap the sides of the bowl to move flour into the path of the hooks as needed).

3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky (add flour gradually as needed to reach the slightly tacky state), 3 to 5 minutes.

4. Lightly oil a large mixing bowl with about 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil the ball on all sides. Cover the bowl with plastic wrap cloth and set in a warm, draft-free place until nearly doubled in size, 1 to 1-1/2 hours.

Construction and Baking

1. Place an appropriately sized pizza stone on the bottom (not on a shelf, putting the stone in contact with the oven bottom will allow it to get hotter and provide the slight charring on the bottom of the pizza that is the signature of a good Italian pizza) of your oven and pre-heat the oven to 450 degrees F.

2. On a clean, flat, lightly floured work surface, place the ball of dough and, with fingertips and working from the center of the flattened ball out to the edge, press it into a disk of dough approximately 10 to 12 – inches round about 1/8 inch thick (if necessary use a rolling pin to achieve the 1/8-inch thickness [don’t worry if the pizza isn’t perfectly round . . . that’s called “rustica” and it’s the way “real” Italian pizza looks in Italy]).

3. Distribute some cornmeal over the surface of a pizza peel (this will act as “ball bearings” and allow the dough disk to move easily over the surface of the peel) and transfer the formed pizza base onto the peel. Evenly distribute the sliced (or shredded) mozzarella over the dough disk (leave about 1/2-inch rim of uncoated dough around the edge of the “pie” to form a crust). Gently shake the peel to insure the pizza moves freely (if it doesn’t gently lift the edges of the pizza and distribute additional cornmeal until it does), using the peel slide the pizza onto the stone and bake the pizza until the cheese is melted and bubbly, about 10 – 12 minute in a 450°F oven.

4. Using the pizza peel remove the pie from the oven and allow it to cool slightly. Once the pie has cooled for a minute or two distribute the sliced prosciutto, arugula and Parmesan shavings over the top of the pie. Slice into 8 slices and serve!

Helpful Tips:  If your oven heats unevenly, after about 5 minutes check the pizza and rotate to insure even cooking.

The winning recipe is one I’ve been making for  years, I’ve been experimenting with pizzas since high school when I worked in a “pizza parlor” as a teenaged pizzaiuolo (Italian for pizza chef).  This particular recipe was one I came up with about 30 years ago when “pizza pies” began to become “fufu-ized” and were moving from  tomato sauce, cheese, and traditional toppings to more eclectic combinations of ingredients.  Over the years I’ve been a United States Marine and had a career as a computer software engineer but my first love has always been cooking, Better Recipes has become a vehicle for me to share my recipes with other people who share that love.  While I don’t enter recipe contests often, I do enter them when the themes match what I consider my specialties.  I have won one other contest with my recipe for  Saltimboca alla Romana.  I don’t have any plans for the present prize money but if I were fortunate enough to win the grand prize I’d probably use it for another trip to Montalbano Jonica in the Basilicata region of Italy where my ancestors came from.

Congratulations Lou!  We all look forward to enjoying more of your outstanding Italian dishes! 

Grilled Pesto Pizzettes and An Italian Tour of Los Angeles

3 Comments | Written on September 21, 2011 at 5:00 am , by

I recently had the pleasure of joining a few of my fellow Los Angeles food bloggers on an Italian Tour of LA with the folks from Bertolli.  For over 150 years, Bertolli has been dedicated to bringing the authentic flavors of Italy to the dinner table.  Their passion for  high quality ingredients shaped our tour as we explored everything from a morning cappuccino to handmade pasta and even the perfect wine pairing.

Head on over to our Facebook page for a gallery of photos from the day!  An Italian Tour of Los Angeles

Cafe Bella Roma – This was our first stop of the day!  The chef came to the US from Rome and made the perfect cornetti and cappuccino to kick off our tour.

Obika Mozzarella Bar – Authentic ingredients, such as the perfect Mozzarella di Bufala, are what make Italian meals shine.  Check out my recipe below for a great way to highlight mozzarella in a dish.

Primi al Mercato – Pasta is a staple of Italian cuisine and it is fascinating to watch it being made by hand.  The shapes, fillings and sauces offer endless meal possibilities!

Il Norcino Salumeria – Right across from “Primi” is the salumeria. I am constantly searching for the perfect proscuitto in LA and here I just may have found it!  Served with a splash of Prosceco and it was a little slice of heaven.   (I need to start savoring the authentic Italian lifestyle more often!)

Cafe Bellagio – Next we were in for a sweet Italian treat – gelato.  It is the perfect snack on a warm afternoon or a great way to finish off an Italian meal.

Osteria Mamma – We finished off our tour in this cozy and friendly family-owned Italian restaurant.  The dishes were simple and respected the traditions and flavors of the Veneto region.  You know a meal is authentic when it’s made by Mamma!

pasta-6

After a day of exploring authentic Italian food and savoring the carefully selected ingredients, I was inspired to come up with a recipe of my own!  Since our recipe contest theme this week is pizza, I wanted to offer an easy and unique twist on this classic favorite.

These are “Grilled Pesto Pizzettes” or mini-pizzas.  All you need is frozen dinner roll dough, prepared pesto, fresh cherry tomatoes,  bocconcini (mini mozzarella balls), and, of course, Bertolli olive oil.

Grilled Pesto Pizzettes (click here to view and print recipe)

Frozen dinner roll dough

Olive oil

Prepared pesto sauce

Cherry tomatoes

Bocconcini (mini mozzarella balls)

Thaw dinner roll dough and stretch into pizzette crusts.  Brush with olive oil and grill over medium heat for 30-45 seconds on each size.  Top with pesto sauce, halved cherry tomatoes and halved bocconcini.  Warm on grill or in oven to melt the mozzarella.  Finish off with a drizzle of olive oil and enjoy!

This recipe is fast and fun with a few simple Italian ingredients.  When you are short on time, Bertolli offers an array of fantastic Italian meals and sauces so you can experience a taste of Italy in your own home.  From frozen meals, to olive oils and pasta sauces, and even a new line of frozen soups!


Other bloggers on the tour:

Andrea from Savvy Sassy Moms

Stacie Hunt – http://www.ustream.tv/Bertolli

Chrystal and Amir from The Duo Dishes

Romy from Romy Raves

Sharon from Cupcakes and Cutlery

Melanie and Adam Waldman from Travels with Two