Ingredients
1 15oz. container (about 2 ¼ cups) of Whole Milk or Par Skim Ricotta Cheese
1/3 cup shredded mozzarella cheese
½ cup pepperoni
1/3 cup pizza sauce
Gustus Vitae Everything But The Pizza Seasoning
Pizza crust bread sticks, toast points, or crackers
Procedure
Preheat your oven to 425F.
Slice, dice, or roughly chop the pepperoni, set aside.
In the bottom of the ¶àÀֵ羺 Cheese Baker, spread a thin layer of pizza sauce and season with a sprinkle of Everything But The Pizza Seasoning.
On top of the sauce, add half of the ricotta and spread into an even layer with a spoon or offset spatula. Top with half of the pepperoni, half of the remaining pizza sauce, and half of the mozzarella cheese. Season again with Everything But The Pizza Seasoning.
Repeat the layers with the remaining ingredients.
Place the lid on and bake for 25 minutes. If you like a crispy top, remove the lid and broil for 3-5 minutes.
For the pizza crust sticks, take premade thing crust pizza dough and roll out. Use a knife to cut strips and then cut them in half. Twist the dough or leave them flat and place them on a baking sheet and bake at 425F until nice and lightly browned (about 10-15 minutes).
Ìý
]]>Temperature: 450 ° F
Instructions
Combine flour, yeast, sugar and salt in mixing bowl. Whisk until ingredients are blended.
Add water and olive oil until well blended.
Place dough on a lightly floured counter, baking mat or cutting board and knead 10 minutes. Cover with towel and let rest for 20 minutes.
Ìý
*Can also be made using a stand mixer.
]]>1.25 lb. ball of pizza dough
Butter or cooking spray (optional)
Pizza or marinara sauce
8 oz. Ricotta cheese
2 cups shredded mozzarella cheese
Salt
Ground pepper
½ - 1 cup shredded mozzarella cheese
Procedure:
Preheat your oven to 450F.
In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.
Coat bottom and sides of the ¶àÀֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.
Prebake the dough for about 5-7 minutes, remove from the oven and spread a layer of sauce on the bottom of the pizza.
Next, the ricotta/mozzarella mixture, and top with the last bit of shredded mozzarella. If you want to add pepperoni, sausage, veggies, or additional toppings, add them before the shredded mozzarella.
Bake in the oven until the crust is golden brown, about 15-20 minutes.
Ìý
]]>1.25 lb. ball of pizza dough
Butter or cooking spray (optional)
6 oz. Ricotta cheese
2 cups shredded mozzarella cheese
3 links cooked Italian Sausage- sweet or spicy
4 cups fresh baby spinach
2 gloves garlic, minced
1 shallot, finely diced.
Salt
Ground pepper
Fresh grated parmesan, if desired
Procedure:
Preheat your oven to 450F.
In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.
Slice the cooked sausage into 1/4 inch pieces, set aside.
Warm two teaspoons of extra virgin olive oil in a fry pan over medium heat. Add the spinach, shallot, and minced garlic to the pan and sauté for 7-10 minutes.
Coat bottom and sides of the ¶àÀֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.
Prebake the dough for about 5-7 minutes, remove from the oven and spread half of the ricotta mixture on the dough. Add the sausage and spinach to the remaining ricotta mixture and gently fold all ingredients together. And spread evenly on top of the first layer of cheese.
Sprinkle fresh grated parmesan on top, if using.
ÌýBake in the oven until the crust is golden brown, about 15-20 minutes.
]]>