Bossy Big Sister Pizza Recipes

BOSSY BIG SISTER PIZZA

Steps:

• For the pizza: Preheat the oven to 450 degrees F.
• Place the dough on a pizza pan. Spread the sauce on the dough. Top with mozzarella, black olives, mushrooms, bell peppers and onions. Add chicken and pepperoni. Bake for 7 minutes.
• For the pasta topping: Meanwhile, drizzle olive oil in a heated saute pan. Add garlic and cook until fragrant. Add olives, mushrooms, onion and bell peppers. Saute until tender. Add cooked pasta and pizza sauce. Saute until heated through.
• Remove pizza from oven and top with pasta and blue cheese crumbles. Take off pan and put directly on an oven rack. Bake until desired crispness, another 3 to 5 minutes. Place pizza on a cutting board and slice into 8 pieces.

BENGAL TIGER PIZZA

Steps:

• For the dough: Mix the flour, yeast, salt and 2 cups of body temperature water until well combined, 3 to 4 minutes. Add the Olive Oil and roll it into the dough. Place the dough in a pot, cover loosely with plastic and refrigerate for 8 hours.
• Remove the dough from the pot and roll into 18-ounce balls, place on a tray and let rise 6 to 8 more hours.
• For the green sauce: Blend the basil, cilantro, garlic, salt and pepper in a blender, slowly adding enough Olive Oil so the consistency becomes slightly thinner than peanut butter.
• For the pizza: Preheat the oven to 550 degrees F. Roll and toss 1 ball of dough until it is 18-to-20 inches around. Reserve the remaining dough for another use or for other pizzas.
• Place the round on a pizza pan and cover with the green sauce; keep any leftovers in the refrigerator for up to 3 days.
• Top with a blend of mozzarella and provolone pizza cheese. Add the tandoori chicken, real crabmeat and hearts of palm. Bake until the crust is golden brown, about 15 minutes. Remove from oven and top with the fresh cilantro.

MOTOR CITY PIZZA

Steps:

• Preheat the oven to 550 degrees F.
• Coat the inside of a Detroit-style pizza pan with butter and set one of the Pizza Dough balls in the center. Using your fingertips, push the dough from the center of the pan to the edges and into the corners. Make sure you are pushing the dough and not stretching it.
• Cover with half the Cheese Blend, putting most of it around the edges of the pan. Top with half the Roasted Mushrooms, sopressata and pepperoni. Pinch off pieces of half the Italian sausage and place on top. Bake until the edges are deep golden brown and the top is browned in spots, about 20 minutes, rotating the pan halfway through.
• Cut the pizza in the pan and pour 2 thick lines the warm Pizza Sauce down the center of each row. Top with the Ricotta Cream, basil and oil. Serve and repeat with the remaining dough ball and toppings.
• Make a poolish by stirring together the 6 tablespoons bread flour, one third of 1/8 teaspoon yeast and cold water in a small bowl. Cover the bowl with plastic wrap and let stand at room temperature overnight.
• When the poolish is ready, add the poolish, 3 1/2 cups flour, 3/4 teaspoon yeast, 1 1/4 cups water, oil and salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix on medium-low speed for 8 minutes. Cover the dough with plastic wrap and let rest for about 30 minutes. Cut the dough into two 12-ounce pieces and form each into a ball. Cover with plastic wrap and let rest in the refrigerator overnight.
• Toss together the mozzarella, brick cheese and Cheddar in a medium bowl.
• Season the mushrooms with salt and pepper, toss with the oil and roast for about 15 minutes.
• Stir together the fennel seeds, paprika, pepper, sugar, chile flakes, garlic, ground fennel seeds, salt and pepper in a large bowl. Add the pork and mix well.
• Stir together the tomatoes, oil and salt in a medium bowl.
• Whisk together the ricotta, creme fraiche, heavy cream and salt in a medium bowl until thick.