Tenderoni Pizza Recipes

TENDERONI GRILLED PIZZA

Steps:

• Preheat half of a grill to medium-high heat. Mix together the honey and chile paste in a small bowl and set aside.
• Dust work surface with flour. Press the pizza dough into a 10- to 12-inch round, using a rolling pin to ensure the dough is an even thickness. Place dough on grill over direct heat and grill until lightly charred and dough is still soft and pliable, 2 to 3 minutes per side. Remove from grill.
• Drizzle the crushed tomatoes with some olive oil. Evenly spread the tomatoes over the grilled pizza crust, then top with mozzarella, pepperoni, Parmesan and a drizzle of olive oil. Place pizza back on the indirect heat (cold) side of the grill and close grill. Let cook until the cheese is melted and bubbling, 8 to 10 minutes. Drizzle the pizza with the chile honey and sprinkle with basil leaves.

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

LEMON-AND-ITALIAN-CHEESE PIZZA

Steps:

• Place a pizza stone on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
• Meanwhile, arrange onion and lemon slices over dough, leaving a 1-inch border. Distribute cheeses evenly; top with rosemary. Season with pepper; drizzle with oil.
• Switch oven to broiler setting. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza 10 to 15 minutes total.) Remove pizza from oven using peel. Slice and serve.