Artichoke and Sun Dried Tomato White Pizza Recipe

Ingredients
1 pizza crust mix or recipe made per
directions
1/2 cup sun dried tomatoes, finely diced
2 large cloves of garlic
1/4 cup olive oil
1 12-ounce can artichoke hearts (not
marinated)
1 1/3 cup mozzarella cheese
1/4 cup gorgonzola cheese
Italian spices as desired
Directions
Preheat the oven to 450 degrees.
1. Form the pizza dough into a pizza crust. Let it rest for ten minutes.
2. Steep the sun dried tomatoes for ten minutes in hot water. Drain the water and
pat dry with a paper towel.
3. Mince the garlic and mix it with two tablespoons of the olive oil. Spread the
mixture over the crust.
4. Drain the artichoke hearts, chop them if needed, and spread them over the crust.
Spread the sun dried tomatoes. Sprinkle the cheeses evenly over the vegetables.
Add pizza spice if desired. Drizzle the remaining olive oil over the toppings.
5. Bake for 20 minutes or until the crust is baked and the cheeses are bubbly.

New York White Pizza Recipe

Ingredients
1 pizza crust mix or recipe made per directions
1 large clove of garlic
1/4 cup olive oil
1 1/2 cup mozzarella cheese
1/4 cup parmesan cheese
1/4 cup Romano cheese
Italian spices as desired
Directions
Preheat the oven to 450 degrees.
1. Form the pizza dough into a pizza crust. Let
it rest for ten minutes.
2. Mince the garlic and mix it with two
tablespoons of the olive oil. Spread the
mixture over the crust.
3. Sprinkle the cheeses evenly over the crust. Add the Italian spice. Drizzle the
remaining olive oil over the toppings.
4. Bake for 20 minutes or until the crust is baked and the cheeses are bubbly.

Veggie and Sausage Supreme Pizza Recipes

Pizza is everyone’s favorite. With all
these fresh veggies, why not serve them
up on pizza? This one is main stream
enough that even the kids will go for it. Of
course, you can change the toppings to
suit your fancy.
I started making this pizza when we lived
in Minnesota and the kids were young. At
that time, we had a favorite national chain
that we attended regularly. The kids
declared this pizza better than the
restaurants’. That’s pretty good
considering the number of veggies that I
would usually sneak under all that cheese.
Ingredients
For the crust
1 seven gram package instant yeast
2 3/4 cups all-purpose or bread flour
1 cup water at 105 degrees
1 teaspoon salt
1 teaspoon sugar
3 tablespoons olive oil
For the filling
1/2 pound mild Italian sausage
about 1 1/2 cups pizza or spaghetti sauce
1 teaspoon dry crushed oregano (optional)
1 tablespoon dry crushed basil leaves (optional)
2 cups shredded mozzarella
about 1 cup sliced fresh mushrooms
about 1/4 cup diced onion
1/2 bell pepper diced
1/2 cup olives, sliced
1 cup shredded mozzarella, fontina, or gorgonzola cheese
1/4 cup shredded parmesan cheese
Directions
For the crust
Prepare a 15-inch pizza pan or a 8 1/2 x 13-inch baking pan by greasing generously with
olive oil and sprinkling with corn meal or semolina flour.
1. Place half the flour and yeast in the bowl of your stand-type mixer. Add the warm
water and beat with a dough hook until it is partially mixed—about 30 seconds.
The purpose of this mixing is to hydrate the yeast.
2. Add the rest of the flour to the bowl. Add the salt, sugar, and olive oil. Knead with
the dough hook at medium speed for four minutes adding more flour to reach a
soft but not sticky dough. Press the dough into the pizza pan or the baking pan
and cover and let stand in a warm place for about 30 minutes or until it is puffy.
Complete with the filling as directed.
For the filling
Preheat the oven to 400 degrees.
1. Cook the Italian sausage, drain the grease from the cooked sausage, and pat it
free of grease. Set it aside.
2. Spread the pizza sauce on the pizza dough. Sprinkle it with the optional oregano
and basil and then the 2 cups mozzarella. Spread the cooked sausage over the
cheese.
3. Spread the mushrooms, onions, bell peppers, and olives over the mozzarella.
Sprinkle the 1/2 teaspoon of oregano and 1 teaspoon basil over the vegetables.
4. Spread the remaining cheese over the vegetables.
5. Bake for 20 to 25 minutes or until the crust is brown and the cheeses are bubbly.
Serve hot.
Makes one 15 inch pizza.