Pizza My Way Finalist Recipes
FINALIST #1 Darci Bos
Recipe: Sun Dried Tomato Pesto Flat Bread with Caramelized Onions and Hot Italian Sausage
Makes 1 pizza 6 large slices
Sun Dried Tomato Pesto
½ 8.5 oz jar sun dried tomatoes julienned in olive oil and Italian herbs
½ cup raw almonds
½ cup fresh basil
½ cup fresh Italian parsley
1 clove garlic
1 teaspoon red pepper flakes
½ teaspoon salt
½ - 1 cup water
½ - 1 cup olive oil
½ pound hot Italian ground sausage
1 sweet onion, sliced into ½ rings
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
2 tablespoons olive oil
½ cup sparkling water
9 slices fresh mozzarella
fresh basil leaves
Preheat oven to 400 degrees F.
In a food processor, combine all ingredients except water and olive oil. Process until smooth and combined. With processor on, slowly add in ½ cup water then ½ cup olive oil. If too thick still add in more water and olive oil until desired consistency, should still be pretty thick. Set aside. Cook ground sausage in a pan until cooked through. Set aside.
In a sauté pan add all ingredients. Cook on medium heat until onions are golden, stirring frequently. Set aside.
Combine flour, baking powder and salt in a bowl. Next add in olive oil and stir (will have small chunks). Then add the sparkling water, mix until all wet, remove from bowl and kneed for 3-5 min. Stretch out dough thin on a 9x13 inch sheet pan. Brush with a little olive oil and pre-bake for 5 min. Remove from oven. Spread a nice layer of pesto on flatbread. Add slices of mozzarella cheese. Sprinkle over ground sausage. Next, top with caramelized onions and bake for 20 minutes or until sides turn lightly golden. Remove from oven and top with fresh basil.
FINALIST #2 Hidemi Walsh
Recipe: Thin n’ Crispy Triple Cheese and Paprika Sauce Pizza
Makes 2 pizzas (9-inches each)
1 ½ cups self-rising flour
½ cup whole milk
1/8 teaspoon salt
2 tablespoons olive oil
½ medium red bell pepper, seeded with stem and membranes removed
1/8 small sweet onion, peeled
1 small clove garlic
½ tablespoon olive oil
1 tablespoon dry white wine
1/8 teaspoon dried oregano leaves
salt and black pepper to taste
6 oz. fresh mozzarella cheese, sliced thinly
¼ cup ricotta cheese
4 tablespoons shredded parmesan cheese
1 ½ cups fresh spinach leaves
8 pieces sun dried tomatoes in extra virgin olive oil in a jar, drained
2 tablespoons extra virgin olive oil from the jar of sun dried tomatoes
freshly ground black pepper for serving
Peel and mince garlic. Slice onion thinly. Chop red bell pepper. In a non-stick skillet, heat ½ tablespoon of olive oil over medium-low heat. Add garlic and onion to the skillet. Cook stirring constantly until onions are tender and garlic turns lightly brown (2-3 minutes). Add red bell peppers and cook stirring constantly for about 2 minutes. Stir in white wine and oregano. Cook stirring occasionally until the liquid is almost gone (about 10 minutes). Add salt and black pepper to taste. Remove the skillet from the heat and let cool to room temperature. When the mixture gets cool, transfer it into a blender. Puree until smooth.
Mix together self-rising flour, 2 tablespoons of olive oil, milk and 1/8 teaspoon of salt in a bowl. Knead the dough until smooth and hold together. Divide the dough into two and form each into a ball. Roll out each dough on a lightly floured surface to 9-inch circle. Place each dough on two 9- inch pizza pans lightly greased with non-stick cooking spray (if 9-inch pizza pans are not available, place both doughs on one large baking sheet or 2 pizza pans, which are larger than 9-inch, lightly greased with non-stick cooking spray).
Divide the sauce and all toppings over 2 pizzas. Spread the sauce on each dough and arrange mozzarella cheese slices, put ricotta cheese around the mozzarella cheese slices, then put spinach and sun dried tomatoes. Sprinkle with parmesan cheese over the top. Bake in preheated 350 degrees F oven for 20 minutes or until the crusts are crisp, nicely browned and cheese melts.
To serve, sprinkle with freshly ground black pepper and drizzle the extra virgin olive oil in the jar of sun dried tomatoes over the pizza (1 tablespoon for each).
FINALIST #3 Edward Tancredi, Jr.
Recipe: Serrano Ham Flatbread w/ Red Wine Poached Figs, Granny Smith Apple, Spinach, Feta and Garlic Oil
Serves 12 flat breads
Serving for 1 flat bread
3 ea shaved Serrano ham
dry figs, poached in red wine and halved
1 Granny Smith apple, sliced
1 cup spinach
2 oz. feta cheese, crumbled
roasted garlic oil
4.5 cups high gluten flour
12.8 grams cold water
16.8 grams salt
11.2 grams dry yeast
To make roasted garlic oil, in oven roast 1 cup oil with 1 head garlic for 45 minutes covered. To place pizza paddle before placing in oven flour if needed on surface of table while rolling dough out. Combine all dry ingredients in mixer with hook attachment. Pour yeast in half of cold water and stir to dissolve. Pour all water into dry mix. Allow to mix until dough forms. Set mixer on low for 5 minutes and mix. Remove dough and place in fridge covered overnight. Portion dough 4 ½ oz. forming balls. Place in sprayed tray and place lid on top and keep cold. When ready to make flatbread roll flatbread out by hand with rolling pin and place on pizza paddle with semolina on bottom (note may need flour when rolling out on surface of table).
Brush with garlic oil and place toppings starting with feta, spinach, apple slices, poached fig and serrano ham. Place Pizza in oven with Pizza Stone (if available if not on upside down sheet tray) that is preheated to 500 degrees F for 4 minutes than rotate flatbread and check in 3 minutes. While checking brush outside crust with more garlic oil.
Check flatbread so crust is baked all the way and allow to rest on cutting board two minutes. Portion flatbread by cutting in sections and ready to eat.
FINALIST #4 Anna Attia
Recipe: Pizza Annamaria
Pizza Dough (can be frozen or homemade)
approximately 20 grape or cherry tomatoes, sliced in half
1 large garlic clove, chopped
a few springs if fresh rosemary
teaspoon of crushed dried oregano
salt and pepper to taste
Extra Virgin Olive Oil
Pre-heat oven to 425 degrees F. Lightly oil a square cookie sheet. Spread dough by hand to cover the cookie sheet. Lightly oil the dough and season with salt, and sprinkle chopped garlic. Put dough in oven for about 5 to 7 minutes, or until the first sign of getting golden.
Take out dough and add the split grape tomatoes on pizza and season with crushed oregano and a few fresh sprigs of fresh rosemary and drizzle with olive oil. Return to oven and bake until golden and crispy. (For a crisper crust put pizza on oven rack directly when you put in the second time). Enjoy!