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The Recipes to Make Pizza for Breakfast, Lunch, Dinner and Dessert

I’ve had great comments on my Pizza Day post and I figured I would share the recipes I used to make my delicious pizzas. The crusts were especially great and the Mornay Sauce and Tandoori Chicken recipes are two great basics. I hope this encourages you to get creative with your pizzas!

All my crust recipes come from my bread machine bible: The Bread Lover’s Bread Machine Cookbook by Beth Hensperger. I’ve baked countless breads, crusts and loaves from this book and was never disappointed. It contains a wealth of information about basic ingredients, cooking methods, nutritional information and more than 300 recipes. If you have a bread machine and never use it, buy this book and I guarantee you’ll want to start making your own bread again!

Scrambled Eggs, Asparagus and Pancetta Pizza

Note: These are the full recipes to make the pizzas featured on my Project Food Blog post: Pizza for Breakfast, Lunch, Dinner and Dessert. If you like it, there’s still time to vote for me! Thank you for your support.

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BREAKFAST
Scrambled Eggs, Asparagus and Pancetta Pizza

Ingredients
½ recipe Whole Wheat Pizza Dough (recipe follows)
¾ to 1 cup Mornay Sauce (recipe follows)
3 eggs, scrambled and lightly seasoned with salt and pepper
5-6 slices pancetta
About 10 asparagus shoots, the thinner the better
¼ cup grated Gruyère cheese

A handful of cornmeal, to prevent the pizza from sticking

Assembly and cooking
Take your dough out of the fridge 20 minutes before you’re ready to roll it to bring it to room temperature. Put your pizza stone (if using) in the cold oven and then preheat it to 450°F.

Quickly sauté the pancetta in a hot pan, about 1 minute per side. Put the pancetta aside, turn off the heat but keep the pancetta fat in your pan.

Snap the tough ends off the asparagus, then steam them in the microwave: put them in a shallow bowl with a tablespoon of water, salt and pepper, cover with plastic wrap and microwave on high for 1 minute. If your shoots are thicker, you can cook them up to 1:30 minutes, they will finish cooking on the pizza. Once the asparagus are cooked, keep them in the covered bowl and put aside.

Roll out a 12-inch round disk of dough (I use a rolling pin, it’s easier). Spread a handful of cornmeal on a pizza peel or the back of a baking sheet, then place your dough disk over it (the cornmeal will prevent the dough from sticking, allowing it to slide onto the pizza stone). Spread the Mornay sauce over the surface of the pizza.

Cook the eggs: put the pan containing the pancetta fat back over a low heat. Pour the eggs into the pan. Scrape the eggs gently and continuously until they are starting to set but are still very runny. Turn off the heat. Pour the eggs over the pizza. Distribute the pancetta slices and asparagus, then sprinkle with cheese.

Cook in the preheated 450°F oven for about 15 minutes, or until dough is golden and pizza is bubbly.

Whole Wheat Pizza Dough
From The Bread Lover’s Bread Machine Cookbook

Makes 2 thin 12-inch crusts
For 1 ½ pound or 2-pound loaf machines

1 ½ cups water
¼ cup olive oil
2 ½ cups unbleached all-purpose flour
1 cup whole wheat flour
1 ½ teaspoons salt
2 ½ teaspoons bread machine yeast

Place all the ingredients in the bread machine pan according to the order in the manufacturer’s instructions. Program for the Dough or Pizza Dough cycle and press Start.

When the machine beeps at the end of the cycle, unplug it. Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface. Divide into 2 portions and flatten each portion into a disc by kneading a few times then folding the edges into the center. Wrap each portion in plastic wrap and refrigerate.

Take the dough out 20 minutes before using. Unwrap it, place it on a lightly floured work surface, cover it with a damp towel and let it rest until you’re ready to roll it.

Note: Once cold, unused dough portions can be placed in airtight plastic bags and frozen for up to 3 months; let the dough defrost in the refrigerator overnight before using.

Classic Mornay Sauce

Adapted from The Joy of Cooking
Makes about 1 cup

1 ¼ cups milk
¼ onion with 1 bay leaf stuck to it using 2 whole cloves (see picture below)
Pinch of freshly grated nutmeg

2 tablespoons unsalted butter
2 tablespoons all-purpose flour

2 tablespoons grated Gruyère cheese
2 tablespoons grated Parmesan cheese

Combine milk, onion with bay leaf and cloves and nutmeg in a small saucepan over very low heat. Simmer gently for 15 minutes, uncovered, to infuse flavor into the milk. Discard the onion, bay leaf and cloves.

Meanwhile, melt butter over low heat in a medium, heavy saucepan. Stir in flour. Cook, uncovered, stirring continuously with a whisk over medium-low heat until the roux is just fragrant but not darkened, about 2 minutes. Remove from the heat and let cool slightly. Slowly whisk in the warm milk and return the saucepan to the heat. Bring the sauce slowly to a simmer, whisking to prevent lumps, and cook, stirring often over low heat, without boiling, until it reached the consistency of thick cream soup, 8 to 10 minutes. Remove from heat and incorporate the cheeses until they are melted. Season with salt and pepper.

Use the sauce immediately or keep in an airtight container into the fridge until ready to use. I spread it straight from the fridge onto my pizza dough. It’s thicker but it spreads well and will melt beautifully in the oven.

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Authentic Neapolitan Pizza Margherita

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LUNCH
Authentic Neapolitan Pizza Margherita

This recipe is a translation from the placemat I brought back from Naples. You’ll see that the instructions are rather peculiar (lots of spiraling) but the quantities are spot on and the result is very close to the original. My only adaptation is that I prefer adding the basil leaves after cooking the pizza because they are very fragile and tend to turn black when heated.

Ingredients
½ recipe Semolina Pizza Dough (recipe follows)
80g crushed peeled canned San Marzano tomatoes
80 to 100g fresh Mozzarella di Bufala Campana
Fresh basil leaves
Extra-virgin olive oil
Sea salt

Assembly and cooking
Take your dough out of the fridge 20 minutes before you’re ready to roll it to bring it to room temperature. Put your pizza stone (if using) in the cold oven and then preheat it to 450°F.

Roll out a 12-inch round disk of dough (I use a rolling pin, it’s easier). Spread a handful of cornmeal on a pizza peel or the back of a baking sheet, then place your dough disk over it (the cornmeal will prevent the dough from sticking, allowing it to slide onto the pizza stone).

With a spoon, place the San Marzano tomatoes in the center of the disk of dough and spread it all over the surface in a spiraling motion.

In a spiraling motion, sprinkle sea salt over the crushed tomatoes. Spread the Mozzarella di Bufala Campana cut into thin slices all over the surface of the pizza. Sprinkle a few basil leaves over the pizza (or add them after cooking to prevent them from turning black). In a spiraling motion, starting from the center, pour 4 to 5g of extra-virgin olive oil.

Cook in the preheated 450°F oven for about 15 minutes, or until dough is golden and pizza is bubbly.

Semolina Pizza Dough
From The Bread Lover’s Bread Machine Cookbook

Makes 2 thin 12-inch crusts
For 1 ½ pound or 2-pound loaf machines

Be sure to use fine semolina durum flour, the kind used for making pasta, not a coarse grind like farina. A favorite Italian ingredient, semolina is a very high protein flour that adds a lot of chewiness to the dough.

1 ½ cups water
3 tablespoons olive oil
3 1/3 cups unbleached all-purpose flour
2/3 cup semolina pasta flour (durum flour)
1 tablespoon sugar
2 teaspoons salt
2 ½ teaspoons bread machine yeast

Place all the ingredients in the bread machine pan according to the order in the manufacturer’s instructions. Program for the Dough or Pizza Dough cycle and press Start.

When the machine beeps at the end of the cycle, unplug it. Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface. Divide into 2 portions and flatten each portion into a disc by kneading a few times then folding the edges into the center. Wrap each portion in plastic wrap and refrigerate.

Take the dough out 20 minutes before using. Unwrap it, place it on a lightly floured work surface, cover it with a damp towel and let it rest until you’re ready to roll it.

Note: Once cold, unused dough portions can be placed in airtight plastic bags and frozen for up to 3 months; let the dough defrost in the refrigerator overnight before using.

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Indian Tandoori Chicken, Roasted Cauliflower and Cashew Pizza

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DINNER
Indian Tandoori Chicken, Roasted Cauliflower and Cashew Pizza

Ingredients
2 portions of Naan Bread Dough (recipe follows)
1/8 cup melted clarified butter
¼ cup store-bought curry sauce (preferably organic, your favorite kind as long as it’s Indian-inspired)
1 cup cooked and sliced Chicken Tandoori (recipe follows)
¼ cup crushed roasted cashews
1/3 cup grated aged cheddar cheese
1 cup Curried Roasted Cauliflower (recipe follows)

A small handful of coarsely chopped fresh coriander leaves

Assembly and cooking
Take your dough out of the fridge 20 minutes before you’re ready to roll it to bring it to room temperature. Preheat your oven to 450°F. You won’t be using your pizza stone for this recipe.

Roll out your portions of naan bread dough to form two thin rectangles measuring about 8” x 5” (I use a rolling pin, it’s easier). Transfer both dough bases to a buttered baking sheet.

Brush each base with clarified butter and spread with curry sauce. Divide the chicken, cashews, cheddar cheese and roasted cauliflower equally on each dough base.

Cook in the preheated 450°F oven for about 12 minutes, or until dough is golden and pizza is bubbly.

Naan Bread
From The Bread Lover’s Bread Machine Cookbook

Makes 4 individual naan breads
For 1 ½ pound or 2-pound loaf machines

1 tablespoon peanut oil
½ cup plain yogurt
½ cup milk
2 cups bread flour
¾ teaspoon salt
1/8 teaspoon baking soda
2 ½ teaspoons bread machine yeast

Place all the ingredients in the bread machine pan according to the order in the manufacturer’s instructions. Program for the Dough cycle and press Start.

When the machine beeps at the end of the cycle, unplug it. Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface. Divide into 4 portions. Wrap each portion in plastic wrap and refrigerate.

Take the dough out 20 minutes before using. Unwrap it, place it on a lightly floured work surface (use whole wheat flour), cover it with a damp towel and let it rest until you’re ready to roll it.

Note: Once cold, unused dough portions can be placed in airtight plastic bags and frozen for up to 3 months; let the dough defrost in the refrigerator overnight before using.

Chicken Tandoori
Marinade from Indian Home Cooking

This recipe will make more chicken than you need on your pizza. The leftovers are delicious eaten in a wrap or stirred in a soup. While you could use already ground coriander and cumin seeds, buying them whole and grinding them right before using increases their flavor tenfold.

8 boneless chicken thighs

Marinade
1 cup plain yogurt
¼ cup finely chopped gingerroot
10 medium cloves garlic, finely chopped
1 tablespoon coriander seed, ground
1 tablespoon sweet paprika
1 tablespoon Garam Masala
2 teaspoons salt
1 teaspoon cumin seed, ground
1 teaspoon ground cayenne pepper

Mix all marinade ingredients together and pour in a ziptop plastic bag. Put the chicken thighs into the bag, seal and make sure the marinade is coating the chicken on all sides. Refrigerate at least 6 hours but no longer than 24 hours.

Preheat oven to 450°F. Brush a baking sheet with vegetable oil. Remove chicken from marinade but do not shake off the marinade that clings to the chicken. Discard leftover marinade. Spread chicken on baking sheet. Cook for 12 minutes, then broil for 2-3 minutes to make chicken crispy.

Let chicken cool and slice to use on pizza. Keep leftovers in airtight plastic container in the refrigerator.

Tip: You can broil the chicken and the cauliflower (recipe follows) at the same time, both at 450°F for 12 minutes. Take the cauliflower out of the oven before turning it to broil to crisp the chicken.

Curried Roasted Cauliflower

½ head of cauliflower, cut into florets
2 tablespoons olive oil
1 tablespoon Madras curry powder
Black pepper and sea salt

Preheat oven to 450°F.

Put the cauliflower florets in a big bowl. Mix thoroughly with the olive oil, curry powder, several turns of black pepper and a couple of pinches of sea salt.

Brush a baking sheet with vegetable oil. Spread the cauliflower over the baking sheet and bake for 12 minutes.

Tip: You can broil the cauliflower and the Tandoori Chicken (recipe above) at the same time, both at 450°F for 12 minutes. Make sure you take the cauliflower out of the oven before turning it to broil to crisp the chicken.

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Chocolate, Walnut and Banana Mini-Pizzas

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DESSERT
Chocolate, Walnut and Banana Mini-Pizzas

These pizzas could very well be garnished however you fancy: the chocolate versions are luscious but I think a salted caramel and caramelized banana version would be truly sinful. Let your imagination run free! The Walnut focaccia is unsweetened and therefore could very well be baked and served as an appetizer with cheeses.

Ingredients
Walnut fougasse dough (recipe follows)
Melted butter
Coarse brown sugar

Dark chocolate
Cocoa nibs
Chopped walnuts

Nutella spread
Sliced banana

Assembly and cooking
Take your dough out of the fridge 20 minutes before you’re ready to roll it to bring it to room temperature. Put your pizza stone (if using) in the cold oven and then preheat it to 450°F.

Tear out a golf-sized portion of dough and flatten it roughly using your hands and fingers for form a 4-inch disk. It doesn’t have to be perfect! And it’s even better if the surface isn’t even, the chocolate and garnishes will get into the deeper parts of the mini-fougasses to produce flavorful bursts of flavor when you bite into it.

Flatten however many mini-pizzas you want to make. Brush each with melted butter and sprinkle with coarse brown sugar. Transfer to the pizza stone in the oven (they shouldn’t stick because they are so small, but if they do, use a spatula to transfer them to the oven).

Cook for about 8 minutes until they are puffed and slightly golden on the sides. You don’t want to overbake these little wonders! Spread each mini-pizza with melted dark chocolate or Nutella spread as soon as they come out of the oven, then garnish to your pleasing. I like bananas with Nutella and cocoa nibs and chopped walnuts with dark chocolate. Enjoy!

Walnut Fougasse
From The Bread Lover’s Bread Machine Cookbook

Makes one 12-inch flatbread or about 12 4-inch mini-pizzas
For 1 ½ pound or 2-pound loaf machines

In the South of France, a focaccia-style flatbread is called a fougasse. This version is adapted from a recipe by baker Rose Levy Beranbaum, who was introduced to this bread by Alice Waters of Chez Panisse restaurant fame.

1 ¼ cups fat-free milk
1/3 cup walnut oil
3 cups unbleached all-purpose flour
¾ cup coarsely chopped walnuts
1 ½ teaspoons salt
1 tablespoon bread machine yeast

Place all the ingredients in the bread machine pan according to the order in the manufacturer’s instructions. Program for the Dough cycle and press Start.

When the machine beeps at the end of the cycle, unplug it. Immediately remove the bread pan from the machine and turn the dough out onto a lightly floured work surface. Wrap dough in plastic wrap and refrigerate.

Take the dough out 20 minutes before using. Unwrap it, place it on a lightly floured work surface, cover it with a damp towel and let it rest until you’re ready to roll it.

Note: Once cold, unused dough can be placed in airtight plastic bags and frozen for up to 3 months; let the dough defrost in the refrigerator overnight before using.

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