Everyone loves pizza!!!

Here is a basic version and some interesting, yet easy variations. Two are dairy recipes, one is meat and all three are delicious.

By ELIZABETH KURTZ, GOURMETKOSHERCOOKING.COM
February 20, 2011 11:41
3 minute read.
pizza

Pizza. (photo credit: Courtesy)

For more great kosher recipes go to: www.gourmetkoshercooking.com

Everyone loves pizza!  Here is a basic version and some interesting, yet easy variations.  Two are dairy recipes, one is meat and all three are delicious.

Be the first to know - Join our Facebook page.


For 2 large pizzas

2 cups warm water
2 rounded teaspoons dry yeast
4 tablespoons olive oil
1 teaspoon salt
6 cups flour
corn meal

In a large bowl, proof yeast in water. You will see it bubble up – this is fun for everyone to watch.

Whisk in olive oil and salt. Stir in flour, 2 cups at a time until dough is no longer sticky. Knead until smooth – 5 minutes at the most. Drizzle olive oil around bowl. Roll dough in oil until coated. Cover bowl with a towel and let rise until doubled – about 1 hour.

Divide dough in half and roll into balls. Cover and let rise for another 15 minutes. Sprinkle cornmeal over bottom of pizza pans. Shape dough to fit pans – stretch and flip and pretend you’re an Italian chef. (Or just put it on a lightly flour surface and keep pushing it out) Now you are ready to put on the toppings.

We like a sauce-less pizza with feta cheese and mozzarella. Or cover with pizza sauce, then mozzarella cheese (or pizza cheese) and the toppings of your choice. We have a lot of fans of plain at our home. I like it with olives, black and green. I also like the vegetarian pepperoni.

Preheat oven to 450 degrees. Bake for 10 – 15 minutes until cheese is browned and bubbly.


Pizza Pouches

Freeze these for up to a month for a quick microwaveable dinner.

1 16-ounce bag store-bought pizza dough (or make your own with the above recipe)
6 tablespoons marinara sauce
6 store-bought (or homemade) turkey meatballs
1 egg
1 teaspoon soy milk

Preheat oven to 375°F. Roll the dough out about ¼ inch thick. Cut into pieces for each muffin cup (you should get about 8-10 from 16 oz. of dough).

Grease muffin tins. Line each cup with a piece of dough, letting the excess hang over the sides. Fill each with 1 tablespoon of sauce and 1 meatball.

Gather each bit of excess dough up around the filling, pinching it together at the top. Whisk the egg with the soy milk to make a wash. Brush it onto each pouch.

Bake until golden, 15 to 20 minutes.

Pizza Loaves

This is a unique bread treat that is perfect for a dairy meal.

2 teaspoons yeast
1 teaspoon sugar
1-1/2 cups warm water
3 tablespoons olive oil
2 teaspoons salt
4 cups bread flour

Filling

1/3 cup pizza sauce
¾ cup grated Parmesan cheese
2/3 cup grated mozzarella cheese
¼ cup sliced black olives
½ teaspoon basil
¼ teaspoon oregano

In a large bowl, proof yeast and sugar in warm until foamy – about 10 minutes. Whisk in oil and salt. Stir in flour and knead until a smooth, elastic dough forms. (Add extra flour if necessary). Sprinkle 1 teaspoon oil around edges of bowl and roll dough in it to coat. Cover with damp cloth and let rise 1 hour.
Grease a 9-inch tube pan. Roll dough into a 15 x 10-inch rectangle. Spread sauce over dough to within 1 inch of the edges. Sprinkle with cheeses, olives and spices. Roll up dough jelly-roll style and place in pan. Pinch ends to seal.

Cover again and let rise until doubled – about 1-1/2 hours.

Preheat oven to 400 degrees. Bake loaf for 20 minutes. Reduce temperature to 350 degrees and bake an additional 35 minutes. Cool on wire rack for 10 minutes before removing pizza loaf from pan. Best eaten warm.

For more great kosher recipes go to: www.gourmetkoshercooking.com


Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it

By NERIA BARR

Israel Weather
  • 15 - 23
    Beer Sheva
    17 - 21
    Tel Aviv - Yafo
  • 12 - 18
    Jerusalem
    15 - 21
    Haifa
  • 19 - 27
    Elat
    16 - 27
    Tiberias