PW Taco Pizza

Pizza Dough, prepared (1/2 recipe)
1 can (14 Ounce) Black Beans
1 t. Taco Seasoning
Corn Tortilla Strips (salad topping)
1 c. Grated Sharp Cheddar
1 c. Grated Monterey Jack Cheese
1 head Green Leaf Lettuce, Sliced/shredded Thin
2 whole Ripe Tomatoes, Diced
½ c. Cilantro Leaves
¼ c. Sour Cream
3 T. Taco Sauce (more To Taste)

Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.

Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans). Set aside.

With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.

Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.

Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.

Sprinkle with tortilla strips. Cut into squares and serve immediately with good quality salsa.

adapted from: Pioneer Woman

Thin Crust Pizza

3 cups bread flour, plus more for work surface
2 teaspoons sugar
1/2 teaspoon fast rising yeast
1 1/3 cups ice water
1 tablespoon vegetable oil, plus more for work surface
1 1/2 teaspoons salt

1 (28 ounce) can whole canned tomatoes, drained and liquid discarded
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 ounce parmesan cheese, finely grated
8 ounces whole milk mozzarella, shredded

In food processor fitted with metal blade, process flour, sugar and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand for 10 minutes.

Add oil and salt to dough and process until dough forms a satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough and knead briefly on lightly oiled countertop until smooth, about 1 minutes. Shape dough into tight ball and place in large lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

Process tomatoes, oil, vinegar, garlic, salt, oregano and pepper in food processor until smooth, about 30 seconds. Transfer to medium bowl and refrigerate until ready to use.

One hour before baking pizza, adjust rack in oven to second highest position, about 4-5 inches below broiler. Set pizza stone on rack and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3" apart. Cover loosely with plastic wrap coated with non-stick spray; let stand for 1 hour.

Coat 1 ball of dough generously with flour and place on well floured countertop. Using fingers gently flatten into 8" disk, leaving 1" of outer edge slightly thicker than center. Using hands, gently stretch dough disk into 12" round, working along edges and giving disk quarter turns as you stretch. Transfer dough to a well floured peel and stretch into 13" round. Using back of spoon or ladle, spread 1/2 c tomato sauce in a thin layer over the surface of dough, leaving 1/4" border around edge. Sprinkle 1/4 c Parmesan evenly over sauce, followed by 1 c mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10-12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat this with second ball of dough.

from: America's Test Kitchen

Signature Pizza Crust

2 1/4 t. active dry yeast
1/2 t. brown sugar
1 1/2 c. warm water (110 degrees F)
1 t. salt
2 T. olive oil
3 1/3 c. all-purpose flour

In a large bowl, disolve the yeast and brown sugar in the water, let sit for 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until dough is no longer sticky. Place dough in a well oiled bowl, cover, and let rise until double (about 1 hour).

Punch down, form into a tight ball. Allow to rest for a minute, then roll out and prepare with desired toppings.

Bake at 425, about 15-20 minutes.

from: Katy

BBQ Chicken Pizza

wheat pizza dough2 boneless, skinless chicken breasts, marinated in balsamic or italian dressing
BBQ sauce
tomato sauce
cheddar and/or mozarella cheese, grated
green pepper, chopped
mushrooms, chopped

Grill or saute chicken until cooked through, cut into small pieces.

I like to thin my BBQ sauce with a little tomato sauce--the tomato sauce gives the BBQ sauce a milder, tomato-ey flavor. Spread on prepared pizza dough.

Top pizza with cheese, chicken, & veggies as desired.

Bake at 425 for 12-15 minutes.

Wheat Pizza Dough

1 package yeast
1/4 cup warm water, plus 1 cup cool water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 tablespoon olive oil
pinch salt

Disolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.

Put the flour in a food processor or mixer.

Mix the 1 cup cool water with the olive oil and salt.

With the motor running, pour the olive oil mixture and the yeast slowly into the flour. Process until the dough forms a ball.

Transfer the dough to an oiled bowl, cover and let rise until double in bulk.

Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with a damp towel and let rest for several hours or overnight in the refrigerator.

Roll or stretch each bowl of dough into a 7 to 8-inch circle. Place the circles, 1 at a time, on a wooden peel or on a baking sheet and build the pizza as desired.

Audrey's little note: I like to use this dough for BBQ chicken pizza, and have fond memories of a mexican pizza Mom used to make when we were little using a wheat crust.

from: Cammi

Almost Like Papa John's Special Garlic Sauce

1/2 c. melted butter or margarine
1/4 t. garlic powder

Almost Like Papa John's Pizza Sauce

1 (10 3/4 oz) can tomato puree
1/4 c. water
1 t. sugar
1 t. olive oil
1/4 t. lemon juice
1/4 t. salt
1/4 t. oregano
1/8 t. basil
1/8 t. thyme
1/8 t. garlic powder

1-Combine ingredients in a small saucepan over medium heat.
2-Bring to a boil.
3-Reduce heat and simmer for 15-20 minutes.

from: http://www.recipezaar.com/