Jim Lahey’s 5-Ingredient Summer Squash Pizza

  • 1 tablespoon olive oil, plus more for fingertips
  • recipe Jim Lahey’s Basic Pizza Dough (below), or your favorite
  • 1/2 pounds (5 small-medium or 3 large) zucchini or summer squash, trimmed
  • 1/2 teaspoons fine sea salt
  • 2 cups (8oz) coarsely grated Gruyère cheese
  • 2 to 3 tablespoons plain breadcrumbs
  • Jim Lahey’s Basic Pizza Dough
  • 2 cups minus 1 tablespoon (250g) all-purpose or bread flour
  • 1/4 teaspoons (5g) instant or active dry yeast
  • 1/4 teaspoon (heaped) fine sea or table salt
  • 2/3 cup (150g) room-temperature water

    Heat your oven to 500°F with a rack in the center. Brush either one 13×18-inch rimmed half-sheet pan or two 9×13-inch quarter-sheet pans (as I do) with olive oil. Divide your dough in half and use oiled fingertips to pull, stretch, nudge and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.
  • Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt. Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible, a fistful at a time.
  • Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.
  • Spread the zucchini mixture over the dough(s), going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle messily with the bread crumbs.
  • Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares and dig in.
  1. Jim Lahey’s Basic Pizza Dough
  2. In a medium bowl, stir together the flour, yeast and salt. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Continue using instructions above.

Easy And Elegant Asparagus Tart from 12tomatoes.com

  • 1 (17.3 Asparagus-Swiss-Tart-Resizedoz) package frozen puff pastry, thawed
  • 1 1/2 pounds asparagus
  • 3 cups assorted cheese, grated (2 1/2 cups swiss, 1/2 cup parmesan)
  • 2 tablespoons honey dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1-2 teaspoons balsamic vinegar, optional
  • Kosher salt and freshly ground pepper, to taste
  • Hollandaise sauce, garnish
    1. Preheat oven to 400º F and line a large baking sheet with parchment paper.
    2. Take both sheets of thawed puff pastry and place them on lined baking sheet, overlapping them by 1 inch and pressing the seam gently to seal.
    3. Use a paring knife to score a rectangle border 1 inch from the edge of pastry, then take a fork and pierce the dough all around the inside of the rectangle. (This allows steam to be released so the center of your tart doesn’t puff up, while the outside edges do.)
    4. Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.
    5. Remove from oven and let cool 2-3 minutes, then brush honey dijon mustard and balsamic vinegar onto the center of puff pastry. Evenly sprinkle assorted cheeses over the center of tart.
    6. Take your asparagus and trim the ends so they fit into the center rectangle of tart. Lay asparagus out in a single layer, alternating the direction ot the tips with each row, then brush with olive oil and season generously with salt and pepper.
    7. Return baking sheet to oven and bake for 20-25 minutes, or until pastry is golden brown and edges are puffed up, and asparagus is tender.
    8. Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice, serve and enjoy!


Foolproof Pan Pizza from seriouseats.com

  • 20130121-pan-pizza-lab-recipe-01-thumb-625xauto-300613400 grams (14 ounces, about 2 1/2 cups) bread flour
  • 10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
  • 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
  • 275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
  • 8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
  • 1 1/2 cups pizza sauce, such as our New York-style pizza sauce
  • 12 ounces grated full-fat, dry mozzarella cheese (see note above)
  • Toppings as desired
  • Small handful torn fresh basil leaves (optional)
  • 2 ounces grated parmesan or pecorino Romano cheese (optional)
  1. Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.

  2. Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.

  3. Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.

  4. Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. (See note above). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.

  5. After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

  6. Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (if desired)

  7. Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano cheese. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.

Nancy Silverton’s Pizza dough


2 tablespoons plus 1/2 packed teaspoon active dry yeast
3 3/4 cups bread flour
Extra-virgin olive oil
1 tablespoon kosher salt

One 28-ounce can whole tomatoes, drained
2 tablespoons extra-virgin olive oil, plus more for garnishing
2 teaspoons kosher salt
2 teaspoons sugar
Sea salt and dried or fresh oregano, for garnishing

  • MAKE THE DOUGH In a medium bowl, crumble 1/2 teaspoon of the yeast into 1/2 cup of lukewarm water. Let stand until the yeast dissolves, 3 minutes. Stir in 1/2 cup of the bread flour until incorporated. Cover the bowl tightly with plastic wrap and let stand at room temperature until the sponge is bubbly and thickened, 12 to 18 hours.
  • Lightly coat a large bowl with olive oil. In the bowl of a stand mixer fitted with the dough hook, combine the sponge with 1 1/4 cups plus 2 tablespoons of lukewarm water. With the mixer at low speed, add the remaining 2 tablespoons of yeast and 3 1/4 cups of bread flour and mix until combined, scraping down the side of the bowl, 2 minutes. Add the salt and mix at medium speed until the dough is smooth and pulls away from the side of the bowl, 7 minutes. Scrape the dough onto a floured surface and knead into a ball; transfer to the prepared bowl and turn to coat with oil. Cover the bowl tightly with plastic wrap and let stand at room temperature until the dough has doubled in bulk, about 1 1/2 hours.
  • Turn out the dough onto a floured work surface. Fold the top and bottom of the dough toward the center, then fold in the right and left sides; flip the dough over and return it to the bowl, folded side down. Cover tightly with plastic wrap and let stand at room temperature until doubled in bulk, 1 hour.
  • Line a baking sheet with parchment paper. Turn out the dough onto a lightly floured work surface and divide into two pieces. Shape each one into a ball and transfer to the baking sheet; brush the tops with oil. Loosely cover with a kitchen towel and let stand for 1 hour.
  • MEANWHILE, MAKE THE TOMATO SAUCE In a food processor, puree the tomatoes until smooth. Transfer to a bowl and stir in the remaining ingredients except the garnishes.
  • Preheat the oven to 500°. Roll or press out dough.  Put on parchment paper spread with corn meal. Spread 3 tablespoons of the sauce all over the dough.  Bake the pizzas for about 15 minutes, until the bottoms are crisp and golden. Drizzle with oil and sprinkle with sea salt and oregano; serve hot. Repeat with the remaining dough and sauce.

Quick and Easy Foolproof Pizza Dough from melskitchencafe.com

  • IMG_48991 cup warm water
  • 1 tablespoon honey
  • 1 tablespoon oil
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 2-3 cups flour
  1. In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
  2. Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
  3. Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial)

mel’s note: I almost always use 1/2 or up to 3/4 whole wheat flour with good results – I let it knead for a few minutes longer. Also, this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast – only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough – not too sticky and definitely not overfloured.

Focaccia with Caramelized Onions, Pear and Blue Cheese

  • 1 cup warm water201101-r-focaccia
  • 1 package active dry yeast
  • 1/2 teaspoon honey
  • 2 1/2 cups all-purpose flour
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 large onion, thinly sliced
  • 1 teaspoon light brown sugar
  • 1 large Bosc pear, cored and sliced
  • 1/2 cup crumbled blue cheese
  1. In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
  2. Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
  3. Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.
  4. Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.


Shaved Asparagus Pizza

5-6 thick asparagus stalks (~1/2 lb)
2 tbsp olive oil, divided
Salt and pepper
1 lb pizza dough
Cornmeal, for dusting the pizza peel
1 clove garlic, pressed
3 large basil leaves, finely chopped
1 cup shredded mozzarella cheese
¼ cup shredded asiago cheese
½ cup ricotta cheese

Preheat your oven to 475F. If you have a pizza stone, place it in the oven now so that it is also preheated by the time you’re ready to bake.

Shave the asparagus into thin slices by hold them by the woody bottom end and running a sharp vegetable peeler along the stalks from bottom to top. Transfer the shaved asparagus to a mixing bowl, and toss with 1 tbsp olive oil and a little salt and pepper until well coated
Roll out the pizza dough into a 12″ round, and place it on a pizza peel generously dusted with cornmeal. (Or, if you don’t have a pizza peel, the back of a baking sheet will also do.)

Brush the dough with the remaining 1 tbsp olive oil, leaving a 1″ border around the edges, and sprinkle with garlic and chopped basil. Sprinkle with an even layer of mozzarella and asiago, then arrange the shaved asparagus overtop.

Bake in preheated oven for 10-15 minutes, or until the asparagus is wilted and slightly charred, the edges of the crust are golden brown and the cheese is melted and bubbly.

Remove from the oven, and immediately top with dollops of ricotta cheese. Let stand for a minute or two, then cut into slices using a very sharp knife and serve immediately.

Read more: http://www.crumbblog.com/2013/04/shaved-asparagus-pizza.html#ixzz2vKHHZHNq

Veggie Pizza


1 can (8 ounces) refrigerated crescent rolls
Veggies for topping – squash, zucchini, onions, broccoli, cauliflower & carrots
finely shredded cheddar cheese
  1. Unroll the can of crescent dough and press in the bottom of an ungreased 9×13 cookie sheet to form a crust, pressing together the perforated edges. Prick dough lightly with a fork.
  2. Bake at 375 for 10 minutes, watching carefully, until browned. Cool crust completely.
  3. Spread the crust with the veggie dip, using as much as you like – I used right around 1/2 of the container. Layer the vegetables on top of the dip. Sprinkle with the shredded cheese, using as much or as little as you want – I probably used about 3/4 of a cup.
  4. Cover loosely with saran wrap. Chill until ready to serve. Cut into squares.

Skillet Pizza by carla

2 pounds Hot Italian Sausage; casing removed – use veggie sausage
2 pounds Pizza Dough
1 quart Basic Tomato Sauce Fresh Basil; to garnish

Sweet & Spicy Peppers:
3 Bell Peppers; red & yellow; thinly sliced
1 Fresno Chili (thinly sliced)
1/4 cup Balsamic Vinegar
1 1/2 teaspoons Dried Marjoram
Salt Freshly Cracked
Black Pepper

Cheese Blend:
1 pound Fresh Ricotta
1 1/2 pounds Fresh Mozzarella; grated
1 cup freshly Grated Parmesan
Freshly Cracked Black Pepper

Crispy Shallot: 1 cup Flour
1 teaspoon Paprika
1 teaspoon Freshly Cracked Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Salt; plus more as needed
5 Shallots; thinly sliced into rings Vegetable Oil; for frying

Preheat oven to 400º F.

Lightly grease a 10-12 inch cast iron pan with olive oil and place in oven to preheat.

In a large skillet or cast iron pan, brown the sausage until crispy, about 15 minutes. Remove from heat and allow to cool slightly.

Roll out dough to 18 inches in diameter. Place into the preheated cast iron pan allowing the edges to fall over the sides. Add a few ladles of sauce and cover the bottom of the dough.

Add a layer of Cheese, Peppers, Sausage, Sauce and then more Cheese. Crimp the edges of the dough around the edges of the pan. Bake for 40-45 minutes or until Cheese is bubbly and dough is cooked and golden.

spinach and egg pizzettes — smittenkitchen.com

Yield: An awkward 5 to 6 small pizzas; each could be a light meal with salad or soup; 2 would make a hearty one

The original recipe for these pizzettes is in strictly conversational terms — a handful of this, a spoonful of that, pinches, knobs, golf balls. I attempted to put this in more measured terms, for your shopping convenience, and also for nervous cooks that prefer specific measurements when blind-cooking something new, however, you can nudge this recipe this way and that — using more or less dough, spinach, cream, cheese, etc. I liked it just like this, however.

The original recipe calls for a pesky thing — small eggs. They’re available here, but not terribly much. The large eggs that I actually used absolutely spilled over the edges of the pizza, and it was kind of annoying, annoying enough that I forgot to take pictures at the end. I even attempted plopping the yolk on and only pouring in a little of the white, which worked better but, as you know, most egg whites like to stick to each other and pouring just a little off wasn’t easy. (You could whisk it to loosen them first, but really, how many steps should we add here to what was once a fairly dead-simple recipe?) Instead, I’m going to advise you to hold back a little of the egg white if you can, and bake the pizzas on parchment, so that if the eggs spill over a little, and they probably will, so be it — it will taste no less delicious. This is still, to me, the perfect breakfast, lunch, or dinner meal.
About a 3/4-recipe of Lazy Pizza Dough or 5 to 6 golf ball-sized pieces of pizza dough of your choice

About 1 pound fresh spinach with stems or 10 ounces baby spinach
1/4 cup creme fraiche
1 small garlic clove, minched
1/2 cup finely grated parmesan, plus more for garnish
1/2 teaspoon coarse salt, plus more to taste
5 to 6 (one per pizza) small eggs, if you can find them, or the next smallest that you can find
Freshly ground black pepper
Olive oil, to finish

Heat oven to 500 degrees. Place parchment paper* on tray and sprinkle with cornmeal. Stretch pieces of dough into 6 to 7-inch thin, round-ish shapes.

If using grown-up spinach, remove coarse stems. No need to remove stems from baby spinach. Wash and drain spinach leaves but no need to fully dry. In a large skillet, cook spinach with water droplets still clinging to the leaves (if it seems too dry, add another tablespoon or two of water to the pan) until spinach just wilts. Plunge spinach in cold water, then transfer it to a colander. Press out as much liquid as you can, then squeeze the rest in small fisfuls.

Transfer to cutting board and chop spinach into small bits. In a bowl, combine it with creme fraiche, garlic, parmesan, salt and pepper.

Divide spinach mixture over each dough round, spreading almost to the edges, thinning it slightly in the center with a spoon to make an indentation to help hold the egg in place. If using small eggs, crack one into the center of each pizzette. If using larger eggs, separate the egg. Add yolk to center of spinach, then pour in egg white carefully, so not to add so much that it floods the pizza. However, if it does spill over, don’t sweat it, that’s what the parchment is for.

Either bake pizza directly on parchment covered trays or slide parchment onto pizza stones for anywhere from 6 to 8 minutes (in a very robust oven), to 10 to 13 minutes (in a regular one)**, until egg white is set and the yolk is still loose. As soon as you remove the pizzettes from the oven, add a grind of black pepper, very thin drizzle of olive oil and scatter some extra parmesan over it. Eat immediately.

* Technically speaking, parchment paper should not go in an oven hotter than 450 degrees, but I’ve found that nothing bad happens, it only gets a little brown at the edges. Without the parchment, any egg run-off tends to cement the pizzettes to the pan, no fun at all.

** The baking times are especially finicky here. These will work for most people, however, if your egg becomes too cooked before the pizza is remotely golden at the edges, you might want to add it later in the cooking time. Be especially cautious of this if using small eggs.