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Gourmet Pizza

By
Test Kitchen
Winter 2019
Homemade gourmet pizza with soft, flavorful dough and endless topping possibilities—from fresh vegetables and chicken Alfredo to BBQ pulled pork with mango or caramelized onions with pesto—perfect for lunch or dinner.

Recipe Information

Total Time:
Yield:
1 (12-inch) pizza or 4 servings

Ingredients

Gourmet Pizza

1½ cups all-purpose flour

1 teaspoon dried basil

¼ teaspoon salt

1 clove garlic, chopped

¾ cup warm water (100°F to 105°F)

1 teaspoon active dry yeast

1 tablespoon olive oil

Desired toppings

Garden Vegetable

¾ cup marinara pasta sauce

¾ cup finely shredded provolone cheese

⅓ cup small zucchini slices

2 thinly sliced plum tomatoes

2 tablespoons loosely packed chopped fresh basil

2 tablespoons grated fresh Parmesan cheese, if desired

Chicken-Alfredo

½ cup alfredo pasta sauce

4 ounces cooked chicken breast slices

½ cup shredded mozzarella

⅓ cup lightly packed small baby spinach leaves

⅓ cup halved cherry tomatoes

¼ cup slivered red onion

BBQ Pulled Pork with Mango

½ cup barbecue sauce

5 ounces precooked barbecued pulled pork

¼ cup shredded smoked Gouda

¼ cup shredded mozzarella

¼ cup slivered red onion

2 tablespoons diced fresh mango

2 tablespoons torn fresh cilantro

Caramelized Onions with Pesto

3 tablespoons basil pesto

½ cup sliced baby bella mushrooms

½ cup lightly packed baby spinach leaves

¼ cup caramelized onion*

Directions

Gourmet Pizza
  1. In a food processor combine flour, basil, salt and garlic. Cover and process for 10 seconds or until ingredients are combined.
  2. In a small bowl stir together water and yeast until dissolved. With the food processer running, slowly pour in water-yeast mixture and oil. Process for 30 seconds or until dough begins to form a ball. Turn dough out onto a lightly floured surface. Knead dough about 2 to 3 minutes or until smooth and elastic. Shape dough into a ball. Cover with a damp towel; let rest for 10 minutes in a warm place.
  3. Place dough ball in a lightly greased bowl, turning to grease surface of dough. Cover and let rest at least 2 hours before rolling out the dough. (For best results refrigerate overnight.)
  4. For pizza, preheat oven to 450°F. Turn dough out onto a lightly floured surface. Roll dough into a 12-inch circle. Transfer dough to a baking sheet. Top with desired toppings. Bake for 25 minutes or until outer crust is crisp and cheese has melted.

Garden Vegetable
  1. Spread marinara pasta sauce evenly on dough. Top with finely shredded provolone cheese, small zucchini slices and thinly sliced plum tomatoes. Bake as directed; garnish with loosely packed chopped fresh basil and, if desired, grated fresh Parmesan cheese.
Chicken-Alfredo
  1. Spread alfredo pasta sauce evenly on dough. Top with cooked chicken breast slices, shredded mozzarella, lightly packed small baby spinach leaves,  halved cherry tomatoes and slivered red onion.
BBQ Pulled Pork with Mango
  1. Spread barbecue sauce evenly on dough. Top with precooked barbecued pulled pork, shredded smoked Gouda, shredded mozzarella and slivered red onion. Bake as directed. Garnish with diced fresh mango and torn fresh cilantro.
Caramelized Onions with Pesto
  1. Spread basil pesto evenly on dough. Top with sliced baby bella mushrooms, lightly packed baby spinach leaves and  caramelized onion.* Garnish with feta cheese, if desired.

*Note: To caramelize an onion, heat 1 tablespoon olive oil and 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add 1 medium sliced sweet onion; stir until coated with oil-butter mixture. Cook over medium to medium-low heat for 15 to 20 minutes or until onions are golden-brown, stirring occasionally. Store tightly covered in the refrigerator for up to 1 week. Bring to room temperature before using. Makes about ½ cup caramelized onion.

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