I love recipes that I can stretch to feed more than just our family, although, when I make pizza I tend to make quite a lot, because it's a family favorite, and the boys especially enjoy having leftovers or munching on it throughout the day.

I already have a pizza dough recipe for you, here on the blog.  It's my honey pizza dough which I've been making since my teenage years, it always turns out just perfect, fluffy and rises beautifully.

But with that said, I'm always on the lookout for new dough recipes, so I'm bringing you a whole new pizza dough for a sheet pan pizza that can feed 12 and is made in a big sheet pan.  Obviously, you can play around with it, use whatever toppings you prefer, double or even triple the recipe depending on how many people you're serving and so on.



2 packages (4-1/2 teaspoons) active dry yeast
1 tablespoon granulated sugar
2 cups warm water
4 cups all-purpose flour or bread flour
1 tablespoon garlic salt
½ cup olive oil, divided
1 cup pizza sauce
Pepperoni, Ham
Shredded Cheese
Italian seasoning



Coat an 18x13-inch sheet pan with ¼ cup olive oil and set aside.
In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Allow to proof about 10 minutes.

Add the flour and garlic salt and mix on low speed for a few minutes before slowly adding the remaining ¼ cup of olive oil. Mix until a smooth ball starts to form, about 5 minutes.
Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Cover with plastic wrap and let rise in a warm place for about 30 minutes.

Meanwhile, preheat oven to 450°F. Once dough has risen to almost double in height, flatten the bottom and press the dough up the sides of the pan with your hands.

Spread pizza sauce evenly over dough. Add your toppings and then cover with the cheese of your liking.  Finish with some Italian seasoning.

Bake for 20-25 minutes or until the crust starts to brown and the cheese starts to bubble. Let set 5-10 minutes before cutting and serving.

Here's a great pizza recipe, easy to throw together and the results are magnificent.

I have a family of pizza eaters, teenagers and a husband who would probably be very happy with pizza every day.  I do enjoy it myself but I get a bit tired and bored of the same old pizza delivery or even the same homemade pizza.

Sometimes we need to kick it up a notch.

What I've done in this recipe is combine my own pizza dough with a Taste of Home recipe.  I don't like to brag, but I will say that this was one of the tastiest pizzas we've ever had, thick, soft crust and a delicious flavorful topping.

Give it a try and let me know what you think.




Homemade Pizza dough

4 cups shredded part-skim mozzarella cheese, divided
2 medium green peppers, chopped
1 large onion, chopped
1/2 teaspoon each dried oregano, basil and marjoram
1 tablespoon olive oil
1 cup grated Parmesan cheese
1 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
1 can (28 ounces) diced tomatoes, well drained
2 ounces sliced pepperoni

Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting dough drape over edges. Sprinkle with 1 cup mozzarella.
4. In a skillet, saute the green peppers, onion and seasonings in oil until tender; drain. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge.
5. Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand for 10 minutes before slicing. Yield: 8 slices.

These were SO good.  I've been trying to use my cast iron skillet more, researching recipes and finding yummy treats to make.

I recently made a Foccaccia that was to die for, so when I saw these Garlic Pepperoni Knots, I knew my boys especially would love it, and they did.

It's so easy to make.  I adapted it slightly by using my own pizza dough and it turned out really well.




2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pepperoni, cut into 1/4-inch squares
Pinch red pepper flakes
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup chopped fresh parsley leaves
2 tablespoons minced fresh chives (optional)
1/2 cup grated Parmesan cheese, plus more for sprinkling
Flour for dusting
My Homemade Honey Pizza Dough
1/4 cup grated Pecorino Romano cheese
Pizza Sauce


Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.

On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.


Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.


When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.

What???

Pizza dough that is not made with yeast???  Yep.  It all started because my kids asked for pizza tonight and I didn't realize that I had run out of yeast, so I did a quick search on google and found this great recipe from Joe Macho.

Now I've never made dough without yeast and I wasn't quite sure how it would turn out, but you gotta take risks sometimes right???

I will tell you that it turned out great, it was soooo crispy and thin just like I love it.  Even better is that I never have to worry about not having yeast around if I am in the mood for a homemade pizza :)




1 3/4 Cups Flour
1/4 Cup Olive Oil
2 Teaspoons Baking Powder
1 Teaspoon Salt
3/4 Cup Water


Sift flour, baking powder and salt into a large bowl, add the olive oil.  With a fork, stir in the oil until a crumbly mixture forms.  Pour in the water, slowly, while constantly mixing until a dough ball forms and no flour is left in the bowl.

Knead the dough on a well floured surface for 2-3 minutes.  Roll out the dough with a rolling pin as  close to the size of the pan you are going to use.

Grease the pan and transfer the dough onto it.  With a fork, poke all around the dough,  it will eliminate any bubbles that may occur when baking.

Finish off with your favorite sauce and toppings.  You can cover the pizza at this point and refrigerate until ready to use, or bake in a 500F for 12 to 13 minutes. 

So remember the Pepperoni Pizza Bread I made last year???

It was such a huge hit with the kids and hubby that I put it on the menu again for this week,  but after having seen a similar recipe on A Thrifty Mom, I decided to use her recipe but just tweak it here and there.



The result, well.....if you liked the Pepperoni Pizza one before, you're going LOVE this one.  One thing that I thought was missing from the last one was the pizza sauce, and this one has plenty of that.  YUM!

So here is the recipe adapted from A Thrifty Mom, if you click the link above it will take you to the original recipe :)

Pizza Monkey Bread

 

1 Tube Pillsbury Grands Flaky Biscuits 16.3oz
1 small tube (7.5 oz) 10 buttermilk biscuits
5 tablespoons butter 2 tablespoons to grease the pan and 3 to pour on top
Cubed mozzarella cheese
Oregano
Garlic powder
Pizza sauce
Pepperoni
Chourico
Fresh Basil

To prep your pan spread 2 tablespoons of butter on the pan then sprinkle oregano along the sides and bottom. At the top of the biscuit pull it apart, stuff the inside with 1 teaspoon sauce, cheese and toppings.



Pinch the top back together to seal it back up.



Place seam side up on it’s edge in the pan.

Now take the smaller biscuits and do the same thing.  For these I used a slice of pepperoni, a slice of chourico and some cheese.  Then place those between the big ones.

Once you have all of them stuffed, pour 3 tablespoons melted butter on top. Sprinkle a bit more oregano on top.



Bake in a 350 degree oven for 15-20 minutes till top is a rich golden brown color. Take out of oven and flip onto a serving platter.



These are really good, they didn't last but 5 minutes and there was fighting over the last piece. I can't wait to try different fillings.

For the past few years I have used the same pizza crust, it's one that we all enjoy and I'm kinda iffy when it comes to dough especially for pizza, if I like something I stick with it just because I fear trying something that will be a total fail.

While on Pinterest the other night, I came across this Fail-Proof Pizza Dough recipe and I thought "well, I'll try it".

I'm so glad I did because it's amazing and it's now our favorite.  I'm sure I'll still use my old recipe but this one is just too good to pass up.

The recipe comes from Lauren's Latest, and I can't wait to see what other goodies she has on her site :)



Basic Pizza Dough
yield: 2-12 inch pizzas, approximately 1 lb. of dough

Ingredients:
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

Directions:
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.

Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. It should look something like this when it’s done!

The dough should be smooth and easy to work with. And the bowl should be clean!
Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. That’s it!



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For the Cheesy Garlic Pizza, I also used Lauren's recipe for the cheesy garlic bread sticks, just tweaked it a little. I used romano, cheddar, colby and monterey jack.

Cheesy Garlic Bread Sticks
yield: 1- 12 inch pie

Ingredients:
1/2 recipe Fail-Proof Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet}



Mix butter and garlic in a small bowl and set aside.

Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}

Spread the butter and garlic mixture over dough



and top with parmesan and mozzarella cheeses.



Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}