Fig & goat's cheese pizzas

• 1 cup (100g) grated mozzarella
• 100g soft goat's cheese, crumbled
• 6 individual pizza bases
• 1/4 cup (60ml) tomato passata (sugo)*
• 6 ripe figs, thinly sliced
• Extra virgin olive oil, to drizzle
• 2 tsp fennel seeds

1. Preheat the oven to 200°C.
2. Combine the cheeses with a fork and season with salt and pepper. Place the pizza bases on a greased baking tray.
3. Spread pizzas with passata and top with cheese mixture. Arrange sliced figs in a decorative pattern on top. Drizzle with olive oil, sprinkle with the fennel seeds and bake for 8-10 minutes until the cheese is bubbling. Serve immediately.

Cheese & tomato pizza

• 1 cup plain flour
• 1 teaspoon dried yeast
• Pinch salt
• 2 teaspoons extra virgin olive oil
• 5 tablespoons warm water
• Extra flour for dusting rolling pin
• 140g tub pizza sauce
• 1 cup grated cheese (1/2 cheddar, 1/2 mozzarella)

1. Combine the flour, yeast and salt in a bowl. Make a well in the centre of the mixture. Add the oil and water and use a wooden spoon to combine until a dough almost forms.
2. Turn the mixture out onto a lightly floured surface. Use the palm of your hand to knead the dough for 2-3 minutes or until smooth. Place into a lightly oiled bowl, cover with plastic wrap and set aside for 1 hour, or until the dough doubles in size.
3. Preheat oven to 240°C. Use your fist to punch down the dough. Knead until smooth. Using a lightly floured rolling pin, roll the dough out until big enough to line a lightly greased 27cm pizza tray.
4. Spread pizza sauce over pizza, then sprinkle with cheese. Bake for 15-20 minutes or until cheese is golden and the base is crispy.

Caramelised onion pizza with rosemary & goats cheese

• 5 medium brown onions, halved, thinly sliced
• 60ml (1/4 cup) olive oil
• 1 tbs balsamic vinegar
• 1 (20 x 28cm) bought pizza base
• 12 drained anchovy fillets, halved
• 20 pitted black olives
• 50g goats cheese, crumbled
• 1 sprig fresh rosemary, leaves picked

1. Place the onion and oil in a large heavy-based frying pan over medium heat. Cook, covered, stirring occasionally, for 12 minutes or until the onion softens.
2. Uncover and cook, stirring often, for 12 minutes. Add the vinegar. Cook, stirring, for 2 minutes. Set aside to cool slightly.
3. Preheat oven to 220°C. Place the pizza base on a baking tray. Spread the onion mixture over the base. Arrange the anchovy, in a diamond pattern, on top. Place the olives on the pizza. Sprinkle with goats cheese and rosemary. Bake for 15 minutes or until the base is crisp and golden. Serve.

Caramelised onion and goat's cheese mini pizzas

  Ingridients

 

• 2 large pizza bases
• 2 tablespoons black olive tapenade
• olive oil cooking spray
• 50g goat's cheese, crumbled
• thyme sprigs and extra-virgin olive oil, to serve 

 

Caramelised onion

• 20g butter
• 1 tablespoon extra-virgin olive oil
• 4 brown onions, thinly sliced
• 1 tablespoon thyme leaves

1. Make caramelised onion: Melt butter and oil in a large frying pan over low heat. Add onion and stir to coat. Cover and cook, stirring occasionally, for 20 minutes or until light golden. Stir in thyme. Cook, uncovered, stirring occasionally, for 25 to 30 minutes or until caramelised. Season with salt and pepper. Remove from heat and set aside.
2. Preheat oven to 240°C. Using a 5cm round biscuit cutter, cut 12 rounds out of each pizza base. Spread mini pizza bases thinly with tapenade. Lightly spray with oil. Place on a baking tray lined with baking paper. Bake pizza bases for 6 to 8 minutes or until crisp.
3. Spoon warm caramelised onion over pizza bases. Top with goat's cheese and a small sprig of thyme. Sprinkle with cracked black pepper. Lightly drizzle with oil and serve.

Bacon, cheddar & pineapple pizza

• 2 (about 220g each) plain bought pizza bases
• 125ml (1/2 cup) pizza sauce
• 50g (1/2 cup) coarsely grated mozzarella
• 200g shortcut bacon rashers, cut into strips
• 1/4 large Woolworths Fresh Naturally Sweet Pineapple, peeled, cored, coarsely chopped
• 160g (2 cups) coarsely grated cheddar

1. Preheat oven to 240°C. Place the pizza bases on 2 baking trays. Spread pizza sauce over the bases. Sprinkle with the mozzarella. Arrange the bacon and pineapple on top and sprinkle with the cheddar.
2. Bake for 15-20 minutes or until the bases are crisp and the top is golden.

Asparagus & goats cheese pizza

• 1 1/2 bunches asparagus, woody ends trimmed
• 1 tsp olive oil
• 1 x 30cm bought round pizza base
• 3 tbs goats cheese
• 140g (2/3 cup) drained semi-dried tomatoes

1. Preheat oven to 200°C. Heat a baking tray in oven.
2. Meanwhile, preheat a barbecue or chargrill over medium-high heat. Brush the asparagus with the oil. Cook on grill, turning occasionally, for 2-3 minutes or until the asparagus is tender. Transfer to a plate. Set aside to cool slightly. Cut the asparagus diagonally into 3cm lengths.
3. Bake the pizza base on the tray in oven for 5 minutes.
4. Spread the goats cheese over the base. Top with the asparagus and semi-dried tomato. Bake for a further 4 minutes or until heated through. Cut into pieces to serve.

Caramelised onion, ricotta & capsicum calzone

• 450g (3 cups) Anchor Bread & Pizza Plain Flour
• 300ml warm water
• 2 tsp (7g/1 sachet) dried yeast
• 1 tsp honey
• 1 1/2 tbs olive oil
• Olive oil, to grease
• 240g (1 cup) fresh ricotta
• Sea salt, to sprinkle 

Filling 

• 2 tbs olive oil
• 4 (about 750g) red onions, halved, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tbs red wine vinegar
• 2 tsp brown sugar
• 2 tsp chopped fresh thyme
• 2 (about 200g) bought roasted red capsicums, thinly sliced
• 55g (1/3 cup) pitted kalamata olives, thinly sliced
• 2 tbs shredded fresh basil

1. To make the filling, heat the oil in a frying pan over low heat. Add the onion and season with salt. Cook, stirring occasionally, for 20 minutes or until slightly caramelised. Add the garlic and cook for 1 minute. Add the vinegar, sugar and thyme, and cook, stirring occasionally, for 10 minutes. Remove from heat and stir in the capsicum. Set aside to cool. Stir in the olives and basil.
2. Meanwhile, combine 75g (1/2 cup) of the flour with water, yeast and honey in a bowl. Set aside for 10 minutes or until frothy.
3. Combine remaining flour and a pinch of salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until well combined. Use your hands to bring dough together in the bowl.
4. Brush a large clean bowl with oil to lightly grease. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the greased bowl and turn to coat. Cover with plastic wrap or a damp tea towel and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in size.
5. Preheat oven to 230°C. Brush 2 baking trays with oil to grease. Divide dough into 6 equal portions. Cover with a damp tea towel.
6. Roll out 1 portion of dough onto a lightly floured surface to a 15cm-diameter disc. Place on 1 prepared tray. Brush with oil. Spread one-sixth of the onion mixture over half the disc, leaving a 1cm-wide border. Sprinkle with one-sixth of the ricotta. Fold in half to enclose the filling. Press the edges together to seal. Repeat, in 5 more batches, with remaining dough, onion mixture and ricotta to make 6 calzone. Brush with oil and sprinkle with sea salt.
7. Bake for 15-20 minutes or until crisp and golden. Serve.

Maple-glazed pumpkin & blue cheese pizzas

• 500g Jap (Japanese) pumpkin
• 1 tsp each chilli flakes and cumin seeds
• 1/4 cup (60ml) olive oil
• 1/4 cup (60ml) pure maple syrup
• 2 pizza bases
• 100g grated mozzarella
• 100g mild blue cheese, crumbled
• 100g rocket leaves
• 1 tbs balsamic vinegar

 
 

1. Preheat the oven to 200°C and lightly grease a baking tray.
2. Cut the pumpkin into 1.5cm-thick slices. Spread on the baking tray, rub with the chilli, cumin, oil and syrup, then season. Roast for 20 minutes, then turn and roast for a further 10 minutes.
3. Meanwhile, place pizza bases on a large baking tray and scatter with mozzarella. Place in oven for the final 6-8 minutes of pumpkin cooking time until cheese is bubbling and bases are crisp. Place pumpkin slices on the bases (reserving pan juices), scatter with blue cheese and return to the oven for 2-3 minutes. Scatter with rocket. Stir the balsamic into the pumpkin roasting juices and drizzle over the pizzas before serving.

Cheese Calzone

1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper
NY Style Pizza Dough

1. Preheat oven to 500F.
2. Take a 6 oz. dough ball and place on floured surface.
3. Spread, with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no cheese mixture is in the seal.
4. Pinch the edge to assure a tight seal.
5. Pat calzone to even filling inside.
6. Check seal again for leaks.
7. Repeat with the others.
8. Place calzones on a lightly greased baking sheet.
9. Cut a 1 inch slit in the top of each for venting while baking.
10. Place in center of oven and bake for 10−12 minutes or until golden brown.
11. Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.

Philly Cheesesteak Pizza

1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated

1. Saute vegetables in 1 tb. olive oil until limp; add roast beef.
2. Cook for three more minutes. Add Worchestershire sauce and pepper; stir and remove from heat.
3. Set aside. Brush prepared dough with 3 tb. olive oil and spread crushed garlic over entire surface of dough.
4. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly.
5. Top with remaining shredded cheese, then Parmesan.
6. Bake in prehated 500F oven until cheese is melted and bubbly.
7. Let sit 5 minutes before cutting and serving.

Smoked Salmon and Cream Cheese

Pizza Dough of your choice – I suggest thin and crispy
1 pot of Chunky Pesto dip
2 sliced tomatoes
100g Slices Smoked Salmon
1 pot of Cream Cheese
1 Lemon

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough, If you are going for thin and crispy, you will want to spread it pretty thin.
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Place in oven and heat for 5-10 minutes or until base starts to get crispy.
6. Remove from oven and cover base with pesto dip.
7. Place back in oven and heat until base is fully cooked, likely about 15 minutes.
8. Add other ingredients on top cold.
9. Squeeze lemon juice on top and serve

Four Cheese Pizza

Pizza Dough of your choice
1/2 cup Basic Tomato Sauce
2 oz Romano cheese grated
2 oz Provolone cheese, sliced
1 oz grated Parmesan cheese
2 oz grated mozzarella cheese

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Spread the tomato sauce over the surface and arrange the cheeses on top.
6. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.

Italian Cheese Pizza

Pizza Dough of your choice
1/4 cup Sun-Dried Tomato Sauce
3 1/2 oz stracchino cheese or fresh mozzarella, sliced
2 Teaspoons fresh or 1 teaspoon dried oregano

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Spread the tomato sauce over the surface then top with the cheese and oregano.
6. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.