Pizzabytheslice Recipes
PIZZA AL TAGLIO (PIZZA BY THE SLICE)
We "short cut" the classic recipe using pre-made focaccia bread (we have a really tasty focaccia recipe available here), split and drizzled with moderately intense EVOO (the best extra virgin olive oil for a variety of flavors). The toppings are a little sampling of the diversity of flavors available on offer in Italy, but equally tasty. Simply top each focaccia portion with the listed ingredients and bake... from oven to plate in under 25 minutes.
Provided by Patterson Watkins
Time 40m
Number Of Ingredients 21
Steps:
- Preheat oven to 400°F. Place prepped focaccia bread on baking sheets, cut side up, and drizzle with oil. Top and layer each with desired toppings.
- Margarita: Spoon grated tomato over the focaccia and season with garlic, salt and pepper. Top with mozzarella and bake for 15-20 minutes or until focaccia is crispy and cheese is bubbly.
- Creamy Mortadella & Fig Topping: Spread mascarpone over the focaccia and sprinkle with pecorino. Bake for 15-20 minutes or until focaccia is crispy and cheese is browning slightly. Top pizzas with mortadella slices, pistachios, basil and a little extra drizzle of EVOO.
- Potato, Onion & Gorgonzola: Spread caramelized onions over the top of the focaccia. Next, layer with potatoes and sprinkle with cheese, rosemary, EVOO and a healthy sprinkle of salt and pepper. Bake for 20-25 minutes or until potatoes are tender.
Nutrition Facts :
'SLICE' OF PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
- Coat a separate mixing bowl with a light drizzle of olive oil and tip in the dough. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or overnight in the fridge. (The dough will last for 3 or 4 days refrigerated.)
- For the pizza: Arrange an oven rack in the lowest position and preheat the oven to 500 degrees F. Oil a large baking sheet.
- Roll out the dough on a floured surface and form into a large wedge shape. Fold in the edges to make it a perfect wedge. Fold the "crust" end to make it a little thicker. Transfer the wedge to the prepared baking sheet. Spread with the marinara sauce and top with the mozzarella, fontina, goat cheese and Pecorino-Romano. Top with the pepperoni.
- Bake until the crust is golden and the cheese is melted, about 20 minutes, watching to make sure the crust doesn't burn. Serve immediately.
EASY PIZZA SLICE
This is so simple yet tastes nice. I've only had it as per recipe but will try something different next time. I did use a pasta sauce in place of the tomato paste. Use a whole packet of Jatz dry biscuits.
Provided by dusty AE
Categories < 60 Mins
Time 35m
Yield 24 slices
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients.
- Press into a small greased lamington tin.
- Top with the tomato paste and cheese.
- Bake @ 180C for 25 minutes.
- When cooled slightly, cut into slices.
- Can be eaten warm or kept in the fridge to eat at anytime.
Nutrition Facts : Calories 52.1, Fat 4.1, SaturatedFat 2.1, Cholesterol 36.5, Sodium 138.1, Carbohydrate 1.6, Fiber 0.2, Sugar 0.8, Protein 2.3
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