Puffy Pizza Crust Recipes

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FLUFFY YET CRUSTY PIZZA DOUGH RECIPE



Fluffy Yet Crusty Pizza Dough Recipe image

This Fluffy & Crusty Pizza Dough Recipe provides a fluffy interior and crusty exterior and that is what makes me come back to this pizza dough recipe. I can't remember a time this dough recipe didn't turn out when making pizza. It's super quick to prepare and bakes away to fluffiness!

Provided by Alyona's Cooking

Categories     Pizza

Number Of Ingredients 9

3 cups of all-purpose flour
1 tsp salt
2 tsp sugar
1 tsp baking powder
1/4 tsp garlic powder
1/4 cup parmesan cheese
1 1/2 tsp dry yeast
2 tbsp olive oil
1 1/3 cup warm water

Steps:

  • Add all the dry ingredients into the bread machine pan; add the oil and then pour the warm water over. Set cycle to dough settings and allow the bread machine to do its thing. (My cycle was 1 hour and 30 minutes.)
  • DIRECTIONS FOR STAND MIXER: Dissolve the yeast in warm water and set aside. Place the dry ingredients into the bowl of the mixer; add the oil. Turn the mixer on low speed and slowly pour in the water/yeast mixture. Knead the dough for 10 minutes. Cover and allow the dough to rise for 1 hour or until doubled. Roll the dough out; top with toppings and allow another hour or so to rise before baking.
  • Cut out two (16" wide) pieces of parchment paper. Place on a flat surface; dust with flour and set aside.
  • Once the dough cycle has finished (or when the dough has finished rising after kneading) transfer dough onto a floured surface.
  • Cut the dough into two equal pieces and flip over. Take the ends of each piece and pinch together to form a ball.
  • Roll the dough out into an 11"-12" circle. Transfer onto parchment paper; top with desired toppings and allow prepared pizzas to rise for 45 min.
  • Place two baking sheets upside down onto the bottom rack of the oven. Preheat the oven to 415 degrees F with the baking sheets inside. While the oven is preheating allow the dough to rise an additional 15 min (about the time the oven preheats.)
  • Slide the parchment paper with the pizza on top onto a large tray or cutting board. Then carefully slide the parchment paper onto the hot baking sheets and bake one pizza at a time for 14-16 minutes.
  • Remove the pizza by dragging the parchment paper onto a cutting board and slice.

Nutrition Facts : ServingSize 1 g, Calories 121 kcal, Carbohydrate 18.9 g, Protein 4.3 g, Fat 3.1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 198 mg, Fiber 0.7 g, Sugar 0.6 g

PUFF PASTRY PIZZA



Puff Pastry Pizza image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 pizzas

Number Of Ingredients 18

2 sheets frozen puff pastry (from a 17.3-ounce package, such as Pepperidge farm), thawed
1 tablespoon butter
8 ounces mushrooms, sliced
2 cloves garlic, minced
1/4 cup white wine
Kosher salt and freshly ground black pepper
Olive oil, for brushing
1 cup shredded fresh mozzarella
8 yellow and/or red grape tomatoes, halved
2 tablespoons black olives
8 slices pepperoni
2 tablespoons sliced drained pepperoncini
1/4 cup crumbled goat cheese (chevre)
6 leaves fresh basil, cut into chiffonade
1 teaspoon fresh oregano
4 slices prosciutto
1/4 cup arugula
1/4 cup shaved Parmesan

Steps:

  • For the crust: Slice the 2 pastry sheets in half down the middle. Place the halves on 2 baking sheets lined with parchment or baking mats.
  • Preheat the oven to 415 degrees F, then start on the pizza toppings.
  • For the toppings: In a large skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 minutes. Pour in the wine and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Remove from the heat and set aside.
  • To build the pizzas: brush a thin layer of olive oil in the center of each puff pastry half, leaving a 1/2-inch border. On each piece of pastry, sprinkle on 1/4 cup of the mozzarella, again so that it covers all but a 1/2-inch border around the pastry. Sprinkle the cooked mushrooms on one piece of pastry. On the second, sprinkle on the halved tomatoes and black olives. On the third, lay the pepperoni slices and sliced pepperoncini. Press the toppings lightly into the cheese. Leave the fourth piece of pastry plain (just cheese).
  • Bake for 15 minutes; the pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine.
  • Remove from the oven and sprinkle the goat cheese crumbles and half the basil over the mushroom pizza. Sprinkle the remaining basil over the tomato pizza. Top the pepperoni pizza with the fresh oregano. Top the plain pizza with the prosciutto, arugula and Parmesan shards
  • Slice each into smaller pieces and serve!

PIZZA PUFFS



Pizza Puffs image

What's more fun than a pizza puff? Skip the kind sold in the frozen aisle and try this homemade version. You can substitute any meat or vegetable for the pepperoni and any cheese for the mozzarella. -Vivi Taylor, Middleburg, Florida

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 20 servings.

Number Of Ingredients 8

1 loaf (1 pound) frozen pizza dough, thawed
20 slices pepperoni
8 ounces part-skim mozzarella cheese, cut into 20 cubes
1/4 cup butter
2 small garlic cloves, minced
Dash salt
Marinara sauce, warmed
Optional: Crushed red pepper flakes and grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Shape dough into 1-1/2-in. balls; flatten into 1/8-in. thick circles. Place 1 pepperoni slice and 1 cheese cube in center of each circle; wrap dough around pepperoni and cheese. Pinch edges to seal; shape into a ball. Repeat with remaining dough, cheese and pepperoni. Place seam side down on greased baking sheets; bake until light golden brown, 10-15 minutes. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Add garlic and salt, taking care not to brown butter or garlic; brush over puffs. Serve with marinara sauce; if desired, sprinkle with red pepper flakes and Parmesan., Freeze option: Cover and freeze unbaked pizza puffs on waxed paper-lined baking sheets until firm. Transfer to a freezer container; seal and return to freezer. To use, preheat oven to 325°; bake pizza puffs on greased baking sheets as directed, increasing time as necessary to heat through.

Nutrition Facts : Calories 120 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 189mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

PUFFY PIZZA CRUST



Puffy Pizza Crust image

A change from the usual pizza crust, saw a few different pizza/tart recipes that used puff pastry as the base for pizza like recipes, figured it would taste delicious as the crust for many of my pizza like recipes.

Provided by Lori Alcorn

Categories     Breads

Time 1h2m

Yield 4 slices, 4 serving(s)

Number Of Ingredients 2

1 sheet puff pastry, thawed
1 tablespoon flour

Steps:

  • On lightly floured surface, roll out pastry to 10-inch square and transfer to parchment paper-lined baking sheet.
  • Pierce pastry all over at 1-inch intervals and refrigerate for at least 30 minute up to 4 hours.
  • Bake at 400F until light golden and puffed, about 12 minutes. Let cool slightly.
  • Add pizza toppings and then bake to set, for about 15 minute.

Nutrition Facts : Calories 344.9, Fat 23.4, SaturatedFat 5.9, Sodium 152.7, Carbohydrate 29.1, Fiber 1, Sugar 0.5, Protein 4.7

PUFF PASTRY PIZZAS



Puff pastry pizzas image

Have fun preparing these puff pastry pizzas with kids. Chop up any veg you have into small pieces and let everyone choose their own toppings

Provided by Cassie Best

Categories     Buffet, Lunch, Snack

Time 45m

Yield Serves 4 (or 3 adults and 2 children

Number Of Ingredients 6

320g sheet ready-rolled light puff pastry
6 tbsp tomato purée
1 tbsp tomato ketchup
1 tsp dried oregano
75g mozzarella or cheddar
sweetcorn , olives, peppers, red onion, cherry tomatoes, spinach, basil

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Unroll the pastry, cut into six squares and arrange over two baking trays lined with baking parchment. Use a cutlery knife to score a 1cm border around the edge of each pastry square. Bake for 15 mins, until puffed up but not cooked through.
  • While the pastry cooks, make the sauce and prepare your toppings. Mix the tomato purée, tomato ketchup, oregano and 1 tbsp water. Grate the cheese and chop any veg or herbs you want to put on top into small pieces. Set aside.
  • Remove the pastry from the oven and squash down the middles with the back of a spoon. Divide the sauce between the pastry squares and spread it out to the puffed-up edges. Sprinkle with the cheese, then add your toppings. Bake for another 5-8 mins and serve.

Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

GIANT PUFFBALL MUSHROOM CRUST PIZZA



Giant Puffball Mushroom Crust Pizza image

Giant Puffballs are edible wild mushrooms that grow in poor moist soil in the fall. These mushrooms grow abuntantly in my own yard and I never knew they were edible until my friend, who has a knack for edible plants told me so. BE AWARE THAT MANY WILD MUSHROOMS ARE POISONOUS. You should never consume a wild mushroom unless you have confirmed with an expert that they are indeed edible. Puffballs are one of the few unmistakable wild mushrooms, but if they have begun to spore, you canot eat them. FMI: http://americanmushrooms.com/edibles3.htm My friend Ed and I created this pizza recipe. You can use any of your favorite pizza toppings. This recipe was a great find for me, since mushrooms are virtually carb free, and I am eating a low carb diet.

Provided by Rachel Rodrigue

Categories     Lunch/Snacks

Time 25m

Yield 2 large slices, 1-2 serving(s)

Number Of Ingredients 5

1 giant puffball wild mushroom
2 tablespoons olive oil
2 tablespoons pizza sauce
1/4 cup shredded pizza cheese
your favorite pizza toppings

Steps:

  • Wash the Giant Puffball and remove the outer leathery skin like layer. If you see the puffball has begun to spore, throw it away. Wash off any left over dirt.
  • Slice the Giant Puffball into 3/4 inch slices (the best you can) I like to use the slices in the middle because they are bigger. Use 2 slices for the recipe. Freeze or dehydrate any remaining puffball immediately or it will not be good the next day.
  • Lightly brush olive oil on both sides of each slice. Place the slices on your gas grill. Turn the slices over carefully. They should be slightly crispy on both sides and you should be able to see the grill marks. Puffballs are very moist and spongy and it is necessary to remove some of the moisture with this process.
  • Lightly spread tomato pizza sauce (you may also use pesto sauce on your pizza or make sauceless pizza. If you use sauce on your pizza, place a very small amount because the mushroom will still be very moist.
  • Cover the top of your pizza with shredded cheese and your favorite toppings. The amount of toppings will depend on the size of your slices.
  • Place the slices on a sheet pan covered with tin foil.
  • Bake in a 400 degree preheated oven until the cheese turns slightly brown on the top and all of your toppings are cooked through. Again, the length of cooking time depends on how many topings you put.

Nutrition Facts : Calories 261.8, Fat 27.7, SaturatedFat 3.8, Sodium 150.8, Carbohydrate 3.5, Fiber 0.1, Sugar 2.8, Protein 0.6

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