3 Tasty Pizzas to Wow your Guests
Pizza is a favourite of many people for a reason- it’s simple, savoury, and hot! However, we wanted to find pizza recipes with some more depth to them, so they could be used both for a weekday dinner or entertaining guests.
All three of these recipes are courtesy of our friends at bhg.com.
Baked Potato Pizza
- 1 recipe Pizza Dough or 1 pound ball purchased pizza dough
- 4 medium-sized Yukon gold potatoes, skin on (1 1/4 lb.)
- 2 cloves garlic, minced
- 1/2 cup very finely sliced sweet onion
- 6 slices applewood-smoked bacon, crisped cooked and crumbled
- 1 tablespoon chopped fresh thyme leaves
- 1/3 cup shredded Monterey Jack cheese
- 1/3 cup shredded sharp white cheddar cheese
- 1/4 cup finely grated Parmigiano Reggiano
- Extra-virgin olive oil
- 1 teaspoon flaked sea salt
- Freshly cracked black pepper
- 1 1/2 cups sour cream
- 4 Roma tomatoes, diced
- 1/4 cup finely chopped chives
- Preheat oven with pizza stone to 500 degrees F
- For pizza, evenly divide dough in two pieces. Thinly stretch or roll each piece, dusting with flour. Set aside.
- Fill a large bowl with cold water. Using a mandoline (or very sharp knife), slice potatoes paper-thin Place slices in water; swirl to remove excess starch and prevent potatoes from turning brown. Drain off water; lightly pat potatoes dry with paper towels. Add garlic, onion, bacon, and thyme to potatoes in bowl. Drizzle with a little olive oil. Season with a little salt and pepper. Mix well.
- Combine Monterey Jack and cheddar cheese Divide cheese between pizza dough, spreading evenly. Divide potato mixture and spread evenly on cheeses. Drizzle each pizza with olive oil. Top with some flaked sea salt, a little cracked black pepper, and a sprinkle of Parmigiano Reggiano.
- Bake pizzas for 8 to 10 minutes each, until crusts are golden brown, potato edges are lightly curled, and cheese is bubbly.
- To serve, cut pizzas in squares. Top with a dollop of sour cream, diced tomatoes and chopped chives. Makes 2 pizzas (about 12 servings).
- 1 teaspoon sugar
- 1 cup warm water (113 degrees F)
- 1 tablespoon active dry yeast (or 2 packets)
- 2 tablespoons olive oil, plus more to grease bowl
- 1 teaspoon fine sea salt
- 2 1/2 cups all-purpose flour, plus more for dusting
- In the bowl of a stand mixer, dissolve the sugar in the 1 cup warm water. Sprinkle yeast on top. Let stand for 10 minutes or until foamy. Add the olive oil and salt to yeast mixture, then use the dough hook to mix in the all-purpose flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth.
- Add the olive oil and salt to yeast mixture, then use the dough hook to mix in the all-purpose flour. Mix until the dough comes together. Add more flour as needed and allow the machine to knead the dough until smooth.
- Turn the dough onto a floured surface and knead about 2 minutes more (dough will no longer be sticky). Place dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap; let stand in a warm place about 1 hour, until doubled in size.
- Turn out dough onto a floured surface. Divide in half. Form into smooth, tight balls. Cover loosely with a floured kitchen towel and set in a warm place to rise again for 30 to 45 minutes.
- When ready to use, press dough with fingers to flatten as much as possible. Drape dough over hands, stretching to desired size and thickness. Place dough on a floured pizza peel. Top and bake as directed in recipes.
Banh Mi Pizza
- 1/4 cup reduced-sodium soy sauce
- 3 tablespoons packed brown sugar
- 3 tablespoons Chinese rice wine or dry sherry
- 3 tablespoons honey
- 3 tablespoons ketchup
- 1 tablespoon hoisin sauce
- 1/2 teaspoon Chinese 5-spice powder
- 1 clove garlic, minced
- 1 pound boneless pork country-style ribs
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 2 carrots, cut into thin ribbons
- 1 small daikon, peeled and cut into thin ribbons
- 1 teaspoon cornstarch
- Vegetable oil
- 1 pound purchased or homemade pizza dough
- Liver pate or Braunshweiger, optional
- 8 ounces mozzarella cheese, shredded(2 cups)
- 1/2 of an English cucumber, peeled if desired, and thinly sliced
- 2 jalapeno or Fresno chilli peppers, stemmed and sliced
- 1/2 cup cilantro leaves
- 1/4 cup sliced green onions
- Sriracha sauce
- Purchased Japanese mayonnaise
- In a gallon-size resealable plastic bag combine soy sauce, brown sugar, rice wine, honey, ketchup, hoisin sauce, Chinese 5-spice, and garlic. Reserve 1/3 cup of marinade; store in an air-tight container in the refrigerator. Add pork to remaining marinade in bag and seal. Gently toss to coat pork. Chill and let marinate 2 to 24 hours.
- Preheat oven to 400 degrees F. Drain ribs, discarding marinade. Transfer ribs to a 2-quart baking dish and cover with foil. Bake 25 to 30 minutes or until tender. Remove from oven and let stand 10 minutes; thinly slice.
- Meanwhile, in a medium bowl whisk together rice vinegar, sugar, and salt. Add carrots and daikon. Set aside to marinate.
- In a small saucepan, whisk together reserved 1/3 cup marinade and cornstarch. Cook and stir over medium-high heat until thickened and bubbly. Remove from heat and set aside.
- Brush a large baking sheet with vegetable oil. Roll pizza dough out to a 14- to 16-inch circle on a lightly floured surface; transfer to prepared baking sheet. Spread thickened marinade over dough. Top with sliced pork, pate (if desired) and cheese. Bake 20 to 30 minutes or until cheese is golden brown.
- Top with daikon, carrots, cucumber, peppers, cilantro and green onions. Drizzle with sriracha and mayonnaise.
Napa Valley Pizza
- 1 recipe Homemade Pizza Crusts for Grilled Pizzas
- Olive oil
- 1 1/2 cups sauteed sliced kale
- 3/4 cup thinly sliced shallots (6 medium)
- 2 cups grilled grapes, halved
- 1 1/2 cups crumbled blue cheese and/or shredded Gruyere Swiss cheese (6 ounces)
- 2 tablespoons snipped fresh thyme
- 6 tablespoons toasted hazelnuts(filberts) or walnuts, chopped
- Freshly ground black pepper
- For a charcoal or gas grill, place one of the Homemade Pizza Crusts for Grilled Pizzas on the rack of a covered grill directly over medium-low heat. Grill for 1 to 2 minutes or until dough is puffed in some places and starting to become firm. (If the crust is frozen, grill for 2 to 3 minutes.) Using tongs, carefully turn crust over and transfer to the back of a baking sheet. Quickly brush grilled side of crust with oil.
- Sprinkle crust with 1/4 cup of the kale and 2 tablespoons of the shallots; drizzle lightly with additional oil. Transfer pizza from baking sheet to grill rack. Grill for 3 to 5 minutes more or until crust is crisp, rotating crust as necessary to prevent burning. Top with 1/3 cup of the grapes, 1/4 cup of the cheese, and 1 teaspoon of the thyme. Grill for 1 to 2 minutes more or until cheese is melted. Remove pizza from grill. Repeat with the remaining crusts and toppings.
- Before serving, sprinkle pizzas with hazelnuts and pepper. Drizzle with honey.
Homemade Pizza Crusts for Grilled Pizzas
- 1 cup warm water (105 degrees F to 110 degrees F)
- 1 tablespoon honey
- 1 package active dry yeast
- 2 1/2 cups all-purpose flour
- 1/4 cup whole wheat or all-purpose flour
- 3/4 teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- Olive oil
- In a medium bowl combine warm water, honey, and yeast. Let stand about 5 minutes or until mixture is foamy. Meanwhile, in a large bowl stir together 1 3/4 cups of the all-purpose flour, the whole wheat flour, and salt. Using a wooden spoon, stir in yeast mixture and 3 tablespoons oil. Gradually stir in as much of the remaining 3/4 cup all-purpose flour as you can.
- Turn dough out onto a lightly floured surface. Knead about 5 minutes or until smooth and elastic, adding enough of the remaining 3/4 cup all-purpose flour to keep dough from sticking. Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size (about 1 hour).
- Punch dough down. Turn dough out onto a lightly floured surface. Knead for 2 minutes, adding enough of the 2 tablespoons all-purpose flour to keep dough from sticking. Return to the lightly greased bowl. Cover; let rise in a warm place until nearly double in size (about 40 minutes). Punch dough down again. Divide into six portions. Cover; let rest for at least 10 minutes.
- Invert a large baking sheet; brush the back of the sheet with additional oil. Place dough portions, one at a time, on the prepared baking sheet. Using your hands, spread and press dough into an 8-inch circle. Line another baking sheet with waxed paper or parchment paper. Stack dough rounds on baking sheet, separating rounds with waxed paper or parchment paper. Use immediately, chill up to 4 hours, or freeze for at least 2 hours or until very firm. Use as directed in individual grilled pizza recipes.
Do you make your own pizza? Or do you prefer to order in? Let us know what your preference is in the comments below!