Buona Lisa Pizza Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MARGHERITA PIZZA



Margherita Pizza image

With a crisp yet chewy crust, this homemade Margherita pizza will rival your favorite pizzeria.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 12

1 (14-ounce) can crushed tomatoes, preferably San Marzano
3 medium garlic cloves, minced
¾ teaspoon salt
½ teaspoon sugar
½ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Flour, for stretching the dough
2 (12-oz) homemade pizza doughs
8 oz fresh mozzarella, not packed in water, cubed
½ cup freshly grated Parmigiano-Reggiano
½ cup roughly chopped fresh basil, lightly packed
1 tablespoon cornmeal, for baking

Steps:

  • Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
  • Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
  • On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
  • Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
  • Note: This recipe makes enough sauce for 4 (11-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.

Nutrition Facts : ServingSize 3 slices, Calories 734, Fat 32 g, Carbohydrate 80 g, Protein 31 g, SaturatedFat 13 g, Sugar 3 g, Fiber 4 g, Sodium 710 mg, Cholesterol 57 mg

SHRIMP AND CLAM PIZZA



Shrimp and Clam Pizza image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound refrigerated pizza dough, at room temperature
All-purpose flour, for dusting
1 shallot, thinly sliced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/3 cup dry white wine
3 cloves garlic, minced
12 littleneck clams, scrubbed
1/2 cup fresh parsley, plus chopped leaves for topping
1/2 teaspoon grated lemon zest
8 ounces medium shrimp, peeled, deveined and halved lengthwise

Steps:

  • Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F. Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top. Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper. Transfer the dough (on the parchment) onto the hot stone. Bake until the crust is golden, 10 to 15 minutes.
  • Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop.
  • Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened.
  • Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley.

PIZZA BIANCA



Pizza Bianca image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 5

1 pound purchased pizza dough
Flour, for surface
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon good quality coarse salt

Steps:

  • Position the oven rack in the center of the oven and preheat to 450 degrees F.
  • Roll out the dough on a lightly floured work surface to 1/2-inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with the thyme and salt. Bake until golden, about 15 minutes.

PIZZA BIANCA



Pizza Bianca image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

One 12-ounce ball pizza dough
1/2 cup all-purpose flour
1/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1 teaspoon lemon zest (1 lemon)
1/2 teaspoon fresh thyme leaves
16 thin slices mortadella

Steps:

  • Divide the dough into 4 equal parts. Dust a board with the flour and roll each ball of dough into roughly a 6-inch round. Heat the oil in a medium skillet set over medium heat, about 3 minutes to get it hot. Add one of the dough rounds to the hot pan. When the dough begins to bubble on the top and the bottom is golden brown, flip to cook the other side, 2 minutes per side. Remove the crust from the pan to a plate and sprinkle 2 tablespoons of the Parmigiano-Reggiano evenly over the whole surface. Sprinkle with some of the lemon zest and a few of the thyme leaves. Drape 4 slices of the mortadella over the pizza. Repeat with the remaining pizza dough, and then serve.

ASPARAGUS PIZZA



Asparagus Pizza image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15-inch rectangle on an oiled piece of parchment. Top with the asparagus and 1 cup shredded fontina. Slide the crust (on the parchment) onto a preheated pizza stone or inverted baking sheet. Bake at 475˚ until the bottom is crisp, 12 minutes. Top with pesto and red pepper flakes.

PIZZA BRAID



Pizza Braid image

Twisted and packed with sauce, cheese and pepperoni, this pepperoni bread gives cheese-stuffed pizza a run for its money.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

One 8-ounce can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt
1 pound pizza dough
All-purpose flour, for dusting
1 cup shredded whole-milk mozzarella
2 ounces sliced pepperoni (about 32 slices), cut into quarters
1 large egg, beaten with a splash of water

Steps:

  • Preheat the oven to 375 degrees F and line a baking sheet with parchment.
  • Combine the tomato sauce, basil, oregano, garlic powder and 1/2 teaspoon salt in a microwave-safe bowl and stir until smooth. Microwave the sauce, stirring halfway through, until hot, 1 1/2 to 2 minutes. Let cool to room temperature.
  • Put the pizza dough on a lightly floured work surface and roll into a 10-by-14-inch rectangle. Spread 3 tablespoons of the pizza sauce evenly over the dough and sprinkle with the mozzarella and pepperoni pieces.
  • Working from one long side, roll up the rectangle like a jelly roll and position it seam-side down on a cutting board. Use a paring knife to trim the ends of the dough log, then cut the log in half lengthwise. Lay the 2 halves cut-side up next to each other and twist them together into a tight loaf about 12 inches long.
  • Transfer the twisted dough to the prepared baking sheet and brush gently all over with the egg mixture. Bake until the bread is golden brown and the cheese is melted in the center, 30 to 32 minutes. Transfer the braid to a cutting board, cut into slices and serve with the remaining pizza sauce for dipping.

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA



Jim Lahey's No-Knead Pizza Margherita image

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories     Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

Steps:

  • To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
  • Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
  • Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
  • To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
  • To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

PIZZERIA LUIGI - MONA LISA PIZZA



Pizzeria Luigi - Mona Lisa Pizza image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 ounce active dry yeast
1 1/2 cups warm water
Pinch salt
3 1/2 cups all-purpose flour
18 ounces pizza dough
14 ounces pizza sauce (oregano, salt, black and red pepper, granulated garlic, Parmesan and basil)
13 ounces whole milk mozzarella cheese
3 ounces sliced sausage
3 ounces sliced pepperoni
4 ounces sliced mushrooms
4 ounces sliced red onions
5 ounces sliced green pepper
3 ounces sliced black olives

Steps:

  • Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves. Let the yeast activate for 2 to 5 minutes. Add salt and 2 cups of flour and stir until blended. Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon.
  • Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces. If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
  • With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape. Knead about 7 times. (Don't knead too hard or the dough will rip at the top). At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
  • Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap. Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
  • Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
  • Preheat oven to 500 degrees F.
  • Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles. Use a rolling pin to flatten the dough to the size you choose.
  • Transfer the dough to an oiled pizza pan or baking sheet. Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
  • Add sauce, cheese, and toppings as desired. Keep toppings an inch away from the edge of the pie. Cook pizza for approximately 15 minutes or until the crust is golden brown.

More about "buona lisa pizza recipes"

PIZZERIA LUIGI - MONA LISA PIZZA RECIPE | FOOD NETWORK
Web Spring Vegetable Fettuccine Alfredo. Trending Recipes. Carrot Cake Recipe
From foodnetwork.cel30.sni.foodnetwork.com


BUONA PIZZA RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
Web Buona Vita is America's #1 Italian food company specializing in pre-cooked meatballs, as well as Italian-style sausages, eggplant cutlets, pizza toppings, meatloaf, and more.
From stevehacks.com


PIN ON PIZZA - PINTEREST
Web When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com.au


BEST GLUTEN-FREE PIZZA DOUGH CRUST | GLUTEN-FREE PALATE
Web Jan 29, 2023 In electric mixer bowl, mix flour blend and salt. Add in egg, olive oil, vinegar, and yeast mixture. Mix on low speed for 1 minute. Using an oiled spatula, transfer the …
From glutenfreepalate.com


BUONA LISA PIZZA | SAVORY THOUGHTS
Web Nov 18, 2009 Buona Lisa Pizza. November 18, 2009 3 Comments. It’s so easy to fall victim to hyperbole when blogging about food, so I want to be careful to say this …
From savorythoughts.wordpress.com


ASPARAGUS PIZZA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
Web Trim 1/2 pound asparagus. Cut each stalk in half lengthwise, then crosswise into 2-inch pieces. Form 1 pound refrigerated pizza dough (at room temperature) into an 11-by-15 …
From foodnetwork.cel30.sni.foodnetwork.com


BUONA LISA PIZZA – RECIPES NETWORK
Web Nov 1, 2016 Step 1. Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 500. Step 2. Toss the roasted peppers, tomatoes, basil …
From recipenet.org


SIMPLE PIZZA RECIPES FOR PIZZA OVENS AND MORE — OONI USA
Web From Starter to Finish: Bryan Ford’s Sourdough Pizza Dough. Master the art of sourdough pizza with this method from professional baker, pizza lover, Ooni Ambassador and …
From ooni.com


EASY PIZZA DOUGH RECIPE — OONI USA
Web Recipes. Free Delivery over $99*. on all qualifying orders. Great Pizza. or we'll buy it back within 60 days. Shop now, pay later with Klarna. 4 interest-free payments.
From ooni.com


BEST MONA LISA PIZZA RECIPE - HOW TO MAKE VEGETABLES GRILLED …
Web May 4, 2010 Directions. CRUST: Lightly oil a large bowl and set aside. In another large bowl, combine water, yeast, sugar and olive oil. Let stand several minutes until yeast …
From food52.com


BUONA LISA PIZZA - MEDITERRANEAN RECIPES - FOODDIEZ.COM
Web Toss the roasted peppers, tomatoes, basil and minced garlic with 1 tablespoon olive oil in a bowl; season with salt and pepper. Cook the sliced garlic in the remaining 1 tablespoon …
From fooddiez.com


SEARCH FOR RECIPES - FOODNETWORK.CO.UK
Web Search for Recipes. Advanced Search. Recipes See more. Pizzeria Luigi - Mona Lisa pizza. Easy. 1) Sprinkle the yeast into a medium bowl containing 350ml warm water (38 …
From foodnetwork.co.uk


BUONA LISA PIZZA RECIPE : FOOD NETWORK KITCHENS
Web Feb 24, 2014 - Buona Lisa Pizza Recipe : Food Network Kitchens : Food Network - FoodNetwork.com. Feb 24, 2014 - Buona Lisa Pizza Recipe : Food Network Kitchens : …
From pinterest.com


Related Search