{Homemade Pizza Rolls}

 

These pizza rolls are so very yummy and easy to make. They’re a great dinner idea for both kids and adults. You can make them with any preferred pizza toppings that you like or have on hand.

 

For the Dough:

1 1/4 cups warm water

2 packages active dry yeast

1 Tbs honey

3 Tbs good quality olive oil

4 cups all purpose flour + extra for kneading

2 tsp kosher salt

Mix the dough: Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.

Knead by hand: When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.

Let it rise: Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Making the Rolls:

Tear off small sections of the dough and stretch each one out to about the size of your palm. Put in a small amount of mozzarella cheese, 1-2 slices pepperoni or whatever pizza toppings you like. Fold the dough and pinch the bottom to make a pocket. Brush the tops with olive oil and sprinkle with a little garlic powder and place on a lightly greased sheet pan bake at 500 degrees for 6-7 minutes.

Dip in your favorite pizza sauce/marinara sauce. I have used both homemade or jarred and both are great.

 

Recipe Source: Ashley Ray

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{BBQ Chicken Pizza}

I love this pizza! I feel like I order this kind whenever I go out to pizza places, so I’m glad I can make it in my home whenever I please 🙂

Favorite Pizza Dough


Sauce:
1 Tbsp. minced garlic
1 small can tomato paste
1 medium can tomato sauce
1 tomato, finely chopped
2 tsp. basil
2 tsp. oregano
salt and pepper, to taste
2 Tbsp fresh chopped cilantro
1 cup BBQ sauce (whatever your favorite kind is)

Brown garlic in a little olive oil in the bottom of a sauce pan.  Add everything else, 
except the BBQ sauce, and simmer for 20 minutes.  
Then remove from heat and stir in the BBQ sauce.

Toppings:
about a handful of fresh chopped cilantro
2 to 3 cups of mixed cheddar and mozzarella cheese
2 chicken breasts grilled in BBQ Sauce, then sliced
1 can pineapple tidbits – drained

Roll your pizza dough onto a pizza pan or pizza stone. 

Follow the directions to make the sauce and spread evenly over the pizza dough. 
Then top with cheese and pineapple. Bake in the oven at 400 degrees for 18 min.  
After cooking, top with grilled chicken slices and fresh chopped cilantro.


Recipe Source: Favorite Family Recipes

{Eggplant Parmesan pizza}

I loved this pizza! Anything with garlic, sign me up. After the pizza came out of the oven I sprinkled the top with a little kosher salt. It was prefect.

1 whole eggplant
kosher salt, for sprinkling
1 pint grape or cherry tomatoes
2 cloves garlic, minced
8oz fresh mozzarella cheese, sliced thin
1/2 cup freshly grated parmesan cheese
extra virgin olive oil for drizzling

Preheat oven broiler.
Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.
Slice mozzarella very thinly.
Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.
Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)
Preheat oven to 500 degrees.
Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.
Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

Recipe Source: The Pioneer Women

{Chicken Ranch Pizza}

Homemade pizza is one of our favorite things to have for dinner. There are so many ways to make it delicious! This pizza was fantastic especially with the homemade ranch. We all loved it!

1 batch of your favorite pizza dough
3/4 cup homemade Ranch dressing (Recipe)
2 cup shredded mozzarella cheese
½-1 grilled chicken breast, chopped into bite-sized pieces (I seasoned mine with a little cajun seasoning before baking)
1 tomato, seeded and diced
1/2 cup bacon, cooked and crumbled
2-3 green onions, chopped
2 garlic gloves crushed


Mix ranch dressing and crushed garlic together then spread evenly on the pizza dough. Sprinkle a little cheese over the ranch dressing then add chicken and bacon. Sprinkle more of the cheese over that, add the tomatoes and green onions, then add the remaining cheese. Put in the oven at 400 degrees for about 12-15 minutes (or until crust is a nice golden-brown). 


Adapted from: FFR

{Pesto and Veggie Pizza}

I took a trip to the Farmer’s Market today and couldn’t wait to come home and make a delicious meal with the basil, tomatoes, zucchini and spinach I got. I decided to just throw them all together on a pizza. I got the idea from my friend Kristin’s blog, that I absolutely love. It was very fresh and yummy!

Pizza dough (Love this one)
1/2 cup pesto
1 small Zucchini, sliced thin
1 large tomato, sliced thin
couple handfuls of baby spinach
2 cups shredded mozzarella cheese
1/3 cup feta

sprinkle of kosher salt for taste

Roll out the dough and place on a greased baking sheet. Spread on the pesto.Top with 1 1/2 cups of mozzarella. Layer with all the vegetables, sprinkle on the feta and then top it all off with the other 1/2 cup of mozzarella. Bake at 475 for 10-12 minutes.

{Shaved Asparagus Pizza}

I have seen this recipe several places and it sounded so interesting and good. I bought a ton of Asparagus at Costco because I love it, but I need to figure out what to do with all of it. I made this and it was really good. The garlic herb cheese makes it great I think. I would even add a little bit more of it next time 🙂

Pizza dough
Olive oil, for brushing
8 oz. asparagus spears
4 oz. fresh mozzarella, thinly sliced
3 oz. spreadable garlic herb cheese, I used Boursin
Kosher salt and freshly ground pepper

Directions:
Preheat the oven 475 degrees. Roll out the pizza dough (I made mine on a cookie sheet, because I don’t have a round pizza pan). Lightly brush the surface of the dough with olive oil.

Cut the tough woody stems off the ends of the asparagus spears. Use a vegetable peeler to shave the spears into ribbons. You likely will not need all of the asparagus, but use more ribbons than you think you need because it will cook down in the oven.

Place the sliced mozzarella over the pizza dough in an even layer. Pile the asparagus shavings over the top of the mozzarella. Dot the surface of the pizza with the garlic herb cheese. Season with kosher salt and pepper.

Transfer the pizza to the preheated oven and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes. Remove from the oven and let cool slightly before slicing and serving.

*Adapted from Annie’s Eats

{Fruit Pizza}

I love berry season! I can’t get enough of them. I have stocked up on strawberries so far this year, my kids love them and you can eat them with so many things. This weekend we decided to use some to make fruit pizza that I adapted from The Sisters Cafe website. It was delicious!

Crust:
1 cup sugar
1 stick butter, softened
2 eggs
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Frosting:
11 oz. cream cheese, softened
1 cup sugar
1 tsp vanilla

Sliced fruit for topping-strawberries, kiwi, banana, mandarin oranges, peaches, berries, etc.

Cream sugar, butter and eggs together. In a separate bowl, mix together flour, salt, baking powder, and baking soda. Slowly add to sugar/butter mixture and mix to form soft dough. Spread on a greased jelly roll pan. (I just used a regular cookie sheet, and worked the dough with my floured hands to evenly spread dough-worked great) Bake at 375 degrees for 8-10 minutes. Set aside and cool.

Mix together icing ingredients and spread on cooled crust. Refrigerate until ready to serve. Just before serving, cut into bars. Place desired cut fruit on each square and serve!

{Artichoke, Bacon, Sun-Dried Tomato Pizza}

This pizza was really good, I just kinda put things on it that I had on hand to make it quick and easy. That is what I love about pizza, so many options!

I used THIS pizza dough
1/4 cup of pesto
2 cups shredded mozzarella
3-4 canned artichoke hearts, chopped
4 oz sun-dried tomatoes
1 cup chopped cooked bacon
about a handful of baby spinach

Roll out dough and drizzle with olive oil. Spread the pesto all the way to the edge of the crust. Top with cheese and all the other ingredients and bake at 475 degrees for about 12 minutes.

{My Favorite Pizza Dough}

We love homemade pizza around here. I like to make a lot of dough at once and just store it in my freezer for a quick and yummy meal. This has become my new favorite dough. I put all the ingredients in my mixer and it turns out perfect every time. I never have to add more flour or water, it just comes together. This batch will make 1 pizza crust or 2 individual crusts.

3/4 cup warm water
1 envelope active dry yeast
2 cups all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix 2 cups flour, sugar, and salt in bowl of a stand mixer. Add yeast mixture and 3 tablespoons oil; mix until dough forms a sticky ball. A add the dough hook and Knead in a mixer for about 3 minutes or until the dough forms a soft ball. Or you could do it by hand on a lightly floured surface. Transfer to prepared bowl, add a drizzle of olive oil and turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. Can be made 1 day ahead. Store in airtight container in refrigerator. Roll out dough according to recipe instructions.