Pizza With Smoked Mozzarella Recipes

BBQ CHICKEN FRENCH BREAD PIZZAS WITH SMOKED MOZZARELLA

Steps:

• Position rack in top third of oven and preheat to 425°F. Heat oil over low in a medium skillet. Cook onion, stirring occasionally, until soft and translucent, about 10 minutes. Set aside.
• Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
• Toss chicken with 1/4 cup barbecue sauce in a medium bowl. Spread remaining 6 Tbsp. sauce on cut sides of bread. Layer reserved onions on sauce, then top with chicken mixture and mozzarella.
• Bake until cheese is melted and golden brown, about 10 minutes. Top with cilantro.

STUFFED CRUST CAST-IRON PIZZA WITH SMOKED MOZZARELLA

Steps:

• For the dough: Combine the bread flour, 00 flour, salt and yeast in a mixer with a hook attachment. Whisk together the water and honey. Turn the mixer to medium speed and slowly add the honey-water mixture and olive oil. The dough will come together when a ball is formed and pulls cleanly from the sides of the mixing bowl. If the dough is too wet, simply add a touch more flour until it pulls cleanly.
• Grease the inside of a large bowl or deep container with cooking spray. Add the dough to the bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, 60 to 90 minutes. The dough can be refrigerated until ready to use, with a damp cloth over it.
• For the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chile flakes and garlic and cook until the garlic softens, about 1 minute. Add the tomato puree and basil sprigs. Bring to a simmer and cook for 5 minutes. Season with salt and pepper. Let cool completely in the fridge. Remove the basil from the sauce before using.
• For the crust: Preheat the oven to 500 degrees F. Prepare a 12-inch cast-iron pan by greasing the interior with 2 tablespoons of the olive oil.
• Divide the dough into 2 portions and roll out 1 portion on a floured surface, making a round sheet roughly 14 inches wide. (Wrap the other dough portion in plastic wrap and freeze for another use.) Place the dough sheet over the greased pan, lightly pressing the interior corners into the pan to prevent pockets. Place the strips of smoked mozzarella around the interior of the pan, making a circle with the strips along the entire edge. Cut the dough approximately 1 inch above the level of the cheese. Roll the dough over the cheese, lightly tucking the edges underneath to form a stuffed crust. Brush the stuffed crust with the remaining 1 tablespoon olive oil.
• For the toppings: Ladle the sauce into the center of the pizza, creating a thin layer that barely covers the pizza. Finish by topping with the torn mozzarella, olives, and onions.
• Place the pizza pan over medium heat and cook until the bottom of the crust begins to brown lightly, 2 to 3 minutes. Transfer to the oven and bake until the crust is golden brown and the center is bubbly, about 20 minutes.
• Use a large metal spatula to remove the pizza, then top with the torn basil and a drizzle of olive oil. Allow it to cool for 10 minutes, then cut into portions and serve.

SMOKED MOZZARELLA MUSHROOM PIZZA

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook 8-10 minutes or until golden brown, stirring occasionally. Remove from pan., In same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic and rosemary; cook about 1-2 minutes longer or until liquid is evaporated., Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Using fingertips, press several dimples into dough. Sprinkle with 1/2 cup cheese; top with onion, mushroom mixture and prosciutto. Sprinkle with remaining cheese. Bake 15-18 minutes or until golden brown and cheese is melted.

PIZZA WITH SMOKED MOZZARELLA

Steps:

• Dissolve yeast and sugar in water in a large bowl and set aside to proof for five minutes. When the yeast mixture becomes frothy add the salt, two tablespoons of the olive oil, the pepper and one cup of the flour. Beat until smooth.
• Add remaining flour, one-half cup at a time, and mix until the dough leaves the sides of the bowl. There should be some flour left.
• Dust a work surface with some of the remaining flour and knead the dough until it is smooth and elastic, adding additional flour if necessary.
• Place the dough in a lighly oiled bowl, turn it once in the bowl, cover loosely and set aside to rise until doubled, about one hour.
• While the dough is rising, slice the tomatoes about one-quarter-inch thick, place them on a broiler pan, brush with one tablespoon of the remaining oil and broil until lightly browned around the edges. Set aside.
• When the dough has doubled, preheat oven to 475 degrees. Lightly oil four eight- or nine-inch baking pans or two pizza pans and dust with corn meal. Divide the dough into two or four equal portions, depending on the number of pans you are using. Roll and stretch the dough to fit the pans, leaving a slightly thicker border.
• Arrange the grilled tomatoes in a single layer on each circle of dough. Place in the oven and bake 10 minutes. Sprinkle with the mozzarella cheese, then the Parmesan cheese, and bake until the cheese is melted and bubbling and the dough has browned, 10 to 15 minutes longer.
• Sprinkle with a little remaining olive oil, garnish with basil leaves and serve at once.