Tag: pizza
Jalapeño Popper Pizza
Jalapeño Popper Pizza
If you’re a fan of jalapeño poppers of the bacon wrapped variety, this pie is for you. This pizza has a cream cheese sauce, cheddar cheese, freshly sliced jalapeños, bacon, and flecks of cream cheese.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half off thin crust
- 2 tbsp butter
- 2 tbsp flour
- 1/2 cup whole milk
- 8 oz cream cheese divided
- 6 strips bacon cooked and crumbled
- 2 large jalapeños thinly sliced
- 1 cup cheddar cheese shredded
Instructions
- Melt the butter in a small pot over medium heat. Add in the flour and whisk. Cook for 2 minutes.
- Pour in the milk and whisk out any lumps. Cook for 2 minutes until thickened.
- Whisk in 2/3rds of the cream cheese. Turn off the heat.
- Roll out the pizza dough to your desired thickness. Spread out the cream cheese sauce, leaving a 1/4” edge of crust.
- Layer the cheddar cheese across the pizza, followed by the bacon and jalapeños. Place tsp flecks of the remaining cream cheese all over the pizza.
- Bake the pizza in a 475° oven for 12-15 minutes.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
Ultimate Breakfast Pizza
Ultimate Breakfast Pizza
When I was a young'n, I grew up eating frozen breakfast pizzas on the weekend. So this recipe comes with a bit of nostalgia for me; just much better than Red Baron’s. The sauce is homemade sausage gravy, topped with scrambled eggs, mozzarella, and sharp cheddar. If you want to go a different route, omit the sausage. Make a roux with the butter and flour, pour in the milk and whisk, and add in a couple of cheddar; making a cheese sauce. Top with bacon or ham, along with the scrambled eggs and cheeses.
Equipment
- pizza pan or pizza stone
Ingredients
- 2 tbsp butter
- 8 oz ground pork sage sausage
- 1/2 cup white onion finely chopped
- 1/4 cup flour
- 2 cups whole milk
- 2 tsp black pepper
- 4 large eggs beaten and scrambled
- 1 cup mozzarella shredded
- 1 cup sharp cheddar shredded
- 1 pizza dough recipe or half the recipe for thin crust
Instructions
- Melt 2 tbsp of butter in a sauté pan over medium heat. Add in the sausage and onion. Cook for 8 minutes.
- Coat the cooked sausage with flour. Cook for 2 minutes.
- Pour in the milk. Whisk any lumps of flour out of the gravy.
- Cook until thickened; about 2-3 minutes. Season with black pepper. Turn off the heat.
- Roll out your pizza dough to your desired thickness. Top with the sausage gravy; leaving a 1/4” of crust on the edge. Sprinkle with mozzarella.
- Top with the scrambled eggs and the sharp cheddar.
- Bake in a preheated 475° oven for 12-15 minutes.
Pizza Dough
For the last 8 months, I’ve been trying to perfect the perfect standard pizza dough. Through lots of trial and error, I think I may have done it. This recipe is basic and straightforward, yielding what I consider a really good medium thickness crust for a 14” pizza. If you divide the dough into two, you will have 2 – 12” thin crust pizzas. Once assembled, these pizzas bake at 475° for 12-15 minutes depending on the crust thickness and the type of pan or pizza stone you use. This dough can keep in the refrigerator for 3 days and can also be frozen.
Equipment
- upright standing mixer with dough hook attachment
- plastic wrap
- rolling pin optional
Ingredients
- 2 1/4 tsp dry active yeast
- 2 tsp sugar
- 3/4 cup warm water
- 2 cups flour plus extra
- 1 tsp salt
- 3 tbsp olive oil
Instructions
- Mix together the yeast and sugar. Dissolve in the warm water and let activate until bubbly; about 5 minutes.
- Mix the flour and salt in an upright standing mixer for 30 seconds on low. Pour in the yeast mixture and olive oil.
- Increase the speed to medium and continue to knead for 5 minutes. At this point, the dough will pull away completely from the side of the bowl. Cover with plastic wrap and allow the dough to rise in a warm area for about 30 minutes.
- Gently flour a clean surface. Place the dough in the center of the floured surface and lightly flour the top.
- Using either your hands or a rolling pin, stretch out the dough to your desired thickness.
Anchovy and Tomato Pizza
Anchovy and Tomato Pizza
This is the first of many pizza recipes on Stoned Soup. For me, an anchovy pizza is the most underrated and misunderstood of all pizzas. Yes, anchovies are strong and “fishy”, but when used correctly, make the perfect pizza. I prefer to have the anchovies chopped up in an olive oil sauce so they are evenly dispersed in every bite. I think if whole fillets are on the pizza, it is overpowering. This is where anchovies get a bad rap. What this pizza tastes like is a caesar salad without the romaine. So give this pizza a chance because it is just as worthy as any other pizza out there.
Equipment
- pizza pan or pizza stone
Ingredients
- 1 pizza dough recipe or half the recipe for thin crust
- 1/2 cup olive oil
- 1/4 cup anchovies in olive oil finely chopped
- 6 garlic cloves
- 2 cups mozzarella cheese shredded
- 1/4 cup grape or cherry tomatoes sliced in half
- 1/4 cup shallots thinly sliced
Instructions
- In a small sauté pan, heat up olive oil over medium heat. Add in the anchovies and cook for 2 minutes. Toss in the garlic and cook for 30 seconds. Turn off the heat and let cool slightly.
- Preheat the oven to 475°. Roll out your pizza dough to your desired thickness.
- Ladle the anchovy sauce across the dough; leaving a 1/4” of space from the edge.
- Spread the mozzarella over the pizza. Top with the halved tomatoes and sliced shallots.
- Bake for 12-15 minutes depending on the thickness of your dough.
