You know I always say it, “It’s Pizza, even when it’s bad it’s good.” Seriously, you have to do some crazy things to mess up pizza. So the other day I was in the mood to make some pizzas that are different than the typical tomato sauce and cheese so I got busy making a white and wheat dough and then change a few things up with the toppings. From Margherita pizza to BBQ chicken pizza and then wild mushroom and roasted garlic pizza, they were awesome, but I may be bias 🙂 In any event for your next party, change things up and throw a homemade pizza party!
All together!
A look at the Margherita Pizza up close!
Mushroom and Roasted Garlic Pizza with fresh Basil
Last but not least, and my personal favorite, BBQ Chicken and Caramelized Onion Pizza with Shredded Pepper Jack Cheese.
- 4½ cups of chilled unbleached high-gluten, bread or all-purpose flour + more for dusting (if making the wheat pizza, replace with whole wheat flour)
- 1¾ teaspoons of Kosher salt
- 1 teaspoon of sugar
- 1 teaspoon of instant yeast
- ¼ cup of olive oil + more for coating
- 1¾ cups of ice cold water
- 2 thinly sliced tomatoes
- 1 thinly sliced ball of buffalo mozzarella
- 8 fresh basil leaves
- ½ cup of chopped rotisserie chicken
- ⅓ cup of caramelized onions
- ½ cup of bbq sauce
- 1 cup of shredded pepper jack cheese
- 1 cup of sliced baby portobello and domestic mushrooms
- ⅓ cup of roasted garlic cloves
- ½ cup of shredded mozzarella cheese
- ½ cup of shredded Parmesan, Romano and Asiago cheese
- 2 tablespoons of chiffonade fresh basil
- 2 tablespoons of olive oil
- Kosher salt and fresh cracked pepper to taste
- cornmeal for dusting
- Pizza Dough: Using the hook attachment in a kitchen aid mixer on low speed blend flour, salt, sugar and yeast. Next, slowly drizzle in olive oil until combined and then slowly drizzle in cold water.
- Once combined turn it to medium speed and mix for 5 to 7 minutes. Once combined add to a flour dusted surface (again if making the wheat crust, replace with whole wheat flour) and form small dough balls (should be 4 individual balls) and place them on a flour dusted pan lined with parchment paper. Next, our a little olive oil over the top of each dough ball, wrap the pan completely and place in the refrigerator over night. After resting, simply roll the dough out on a flour dusted surface using your hands and knuckles (Do not use a rolling pin as it will not work that well, you need to stretch the dough using your hands). NOTE: This recipe is only for 1 pizza - freeze the other 3 dough balls.
- Margherita Pizza: When the dough is rolled out evenly spread out the tomatoes, buffalo mozzarella, and basil leaves. Remember to leave ¾ to 1 inches around the edge to leave the crust. Season with salt and pepper and cook on a stone dusted with cornmeal for 8 to 10 minutes. Once the edges are slightly brown, remove from the oven and slice.
- BBQ Chicken Pizza: For the other rolled out dough, evenly spread on the bbq sauce followed by the chicken, onions and top off with pepper jack cheese. Remember to leave ¾ to 1 inches around the edge to leave the crust. Season with salt and pepper and cook on a stone dusted with cornmeal for 8 to 10 minutes. Once the edges are slightly brown, remove from the oven and slice.
- Mushroom Garlic Pizza: Once the dough is rolled out, evenly spread on 2 tablespoons of olive oil followed up with the mushrooms, garlic, shredded mozzarella, Parmesan, Romano, and Asiago cheeses. Top off with chiffonade basil leaves. Remember to leave ¾ to 1 inches around the edge to leave the crust. Season with salt and pepper and cook on a stone dusted with cornmeal for 8 to 10 minutes. Once the edges are slightly brown, remove from the oven and slice.
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