White and Gold Pizza

White and Gold Pizza
By: Kraft Philadelphia

3 Tablespoons olive oil, divided
1 large sweet onion, thinly sliced
1 lb frozen pizza dough, thawed
1 large garlic clove, minced
4oz cream cheese, softened
¾ cup shredded mozzarella cheese
½ cup grated Romano cheese
½ teaspoon crushed red pepper

Heat oven to 425 degrees

Heat 1 Tablespoon oil in large skillet over medium heat. Add onions; cook 15-20 minutes or until tender and golden brown, stirring occasionally.

Meanwhile, place pizza dough on lightly floured baking sheet; pat to 12x16 inch rectangle. Mix garlic and remaining oil; spread onto dough. Bake 10 minutes.

Spread cream cheese onto crust; top with remaining cheeses, onions and crushed pepper. Bake 10-12 minutes or until crust is golden brown.

Makes 6 servings

Semolina Pizza with Fresh Herbs and Goat Cheese

Semolina Pizza with Fresh Herbs and Goat Cheese
By: The Culinary Institute of America

Pizza Dough:
3 ½ cups bread flour plus extra as needed
½ cup semolina flour (can be found at most supermarkets in their bulk bin area)
1 ½ teaspoon active dry yeast
1 ½ cups room-temperature water
3 Tablespoons olive oil plus extra for greasing
2 teaspoons salt
Cornmeal for dusting

Topping:
4 Tablespoons extra virgin olive oil
1 red onion, cut into thin slices
1 Tablespoon chopped fresh basil leaves
1 teaspoon dry oregano
1 clove garlic, minced
Freshly ground pepper
5 oz fresh goat cheese crumbled or crumbled feta cheese
4 Tablespoons freshly ground parmesan cheese
6 sun-dried tomatoes, drained, sliced thin, then cubed

To prepare the dough, combine the flours and yeast in the bowl of a stand mixer fitted with the dough hook. Add the water, olive oil, and salt and mix on low speed for 2 minutes. Increase the speed to medium and knead until the dough is quite elastic but still a little sticky, 4 minutes.

Transfer the dough to a lightly oiled bowl, turn to coat, cover with plastic wrap and let rise in a warm place until nearly doubled in size, about 30 minutes. Fold the dough gently, cover, and let rest until relaxed, 15-20 minutes, before cutting it into 2 equal pieces and rounding into smooth balls. Cover the dough and let rest another 15-20 minutes.

Preheat the oven to 450 degrees. Prepare 2 baking sheets by scattering them with cornmeal.

To shape the pizza dough, turn the dough out onto a lightly floured work surface and, working with one piece at a time, press the dough into a disk of even thickness, stretching and turning the dough as you work or using a rolling pin. Continue until the dough is an evenly thick 12-inch round.

Transfer the dough rounds to the cornmeal-scattered baking sheets. Drizzle each pizza with 1 Tablespoon of the olive oil, then scatter with the remaining topping ingredients. Drizzle an additional 1 Tablespoon olive oil over each pizza and bake until golden brown around the edges, 10-12 minutes. Serve at once.

“This was a huge hit with former culinary students. The olive oil offers a fresh alternative to a tomato base and is a healthier option. The goat or feta cheese cuts down on the amount of fat compared to using traditional mozzarella cheese. Love the dusted cornmeal on the bottom of the dough!”

Pizza sauce and toppings

Pepperoni Pizza:
Brush dough with olive oil, then top with fresh mozzarella, sliced pepperoni, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced fresh spinach, grated parmesan cheese, coarse sea salt, and red pepper flakes.

Mediterranean Pizza:
Brush dough with olive oil then top with cubed fontina, slices of salami, quartered marinated artichoke hearts, and slivered kalamata olives. Sprinkle with diced fresh tomatoes and grated parmesan cheese. Add torn fresh basil leaves when the pizza is off the grill.

Sausage Pizza:
Brush dough with olive oil, then top with grated white cheddar, cooked and sliced thin Italian sausage, and some Oven-Roasted Tomato Sauce. Sprinkle with thinly sliced red onion, grated parmesan cheese, coarse sea salt, and crushed red pepper flakes. Add torn fresh basil before serving.




Oven-Roasted Tomato Sauce:
Combine:
8 cups Roma tomatoes, quartered (4lb)
1 cup yellow onion, chopped
4 cloves garlic, whole
2 teaspoon kosher salt
1 teaspoon red pepper flakes
1 teaspoon granulated sugar
Combine tomatoes, onion, garlic, salt, pepper, and sugar in large casserole dish.

Toss with:
½ cup olive oil
Toss with olive oil and roast 35-40 minutes until tomatoes have softened in an oven at 450 degrees.
Remove from oven and mash with potato masher, keeping tomatoes a bit chunky.

Stir in:
½ cup fresh basil, chiffonade (finely chopped)
Stir in basil.

Pizza Dough

Pizza Dough
Makes enough for (4) 12” pizzas
Total time: 15 minutes + 3 hours for rising

Combine:
1 cup warm water
1 Tablespoon granulated sugar
1 package (1/4 oz) active dry yeast (2 ¼ teaspoons)
Combine water, sugar and yeast. Proof until foamy, about 5 minutes.

Mix:
2 ¼ cups flour
1 cup cake flour
1 Tablespoon kosher salt
Mix flours and salt in the bowl of a stand mixer fitted with a dough hook.

Add:
2 Tablespoons olive oil
Add oil to yeast mixture once it has proofed, then pour into flour mixture.

Knead on low speed 10 minutes (if kneading by hand, knead same amount of time).

Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.

Punch dough down and divide into 4 balls, pinching the bottoms closed. Cover with plastic wrap and let rise in a warm place another hour.