FINE DINING MONSTER

  Ghost Pizza Bagels Ingredients 8 slices mozzarella 8 mini bagels 1/2 c. marinara 4 black olives Step 1Preheat oven to 350°. Cut mozzarella slices into ghost shapes using a paring knife. Step 2Spread a thin layer of marinara over pizza bagel and top with ghost. Step 3Bake until cheese is melty, 10 minutes. Step 4Meanwhile, cut olives into little pieces for eyes. Dot the ghosts and serve.  

  Spider pizzas Ingredients (8) 2 large pizza bases 1/3 cup (95g) pizza sauce 1 cup (100g) shredded pizza cheese 4 slices pepperoni 3 cherry tomatoes, halved 1 chargrilled pepper (capsicum), halved, thinly sliced 8 pitted black olives, halved 4 pitted green olives, halved Method Step 1 Preheat oven to 220°C. Line 2 baking trays with baking paper. Step 2 Place the pizza bases on the lined trays. Spread the bases evenly with sauce and sprinkle with cheese. Divide the pepperoni and tomato evenly among the pizzas. Arrange capsicum slices around the pepperoni and tomato to make spider legs. Step 3 Thinly slice half the combined olives. Place remaining olive halves on the pizzas. Arrange the sliced olive around the olive halves to make spider legs. Step 4 Bake for 10-12 mins or until the cheese melts and is golden. Cut the pizzas into wedges to serve.  

  Keto Fathead pizza Ingredients Crust 350 ml (170 g) mozzarella cheese, shredded 2 tbsp cream cheese 180 ml (85 g) almond flour 1 tsp white wine vinegar 1 egg ½ tsp salt olive oil, to grease your hands Topping 230 g fresh Italian sausage 1 tbsp butter 120 ml unsweetened tomato sauce ½ tsp dried oregano 350 ml (170 g) mozzarella cheese, shredded Instructions Preheat the oven to 400°F (200°C). Heat mozzarella and cream cheese in a non-stick pan over medium heat or in a bowl in the microwave oven. Stir until they melt together. Add the other ingredients and mix well. Tip: use a hand mixer with dough hooks. Moisten your hands with olive oil and flatten the dough on parchment paper, making a circle about 8" (20 cm) in diameter. You can also use a rolling pin to flatten the dough between two sheets of parchment paper. Remove the top parchment sheet (if used). Prick the crus...

  Grilled flatbread pizzas Ingredients Flatbread 240 ml (95 g) coconut flour 3 tbsp ground psyllium husk powder ½ tsp baking powder 1½ tsp salt 1 tsp ground black pepper 4 tbsp olive oil or coconut oil 475 ml water, hot but not boiling Toppings 280 g (600 ml) fresh mozzarella cheese 170 g cherry tomatoes 2 tbsp fresh basil 1 tbsp olive oil 1 pinch salt 1 pinch ground black pepper Instructions Preheat the grill for 20-30 minutes on low heat with the lid down. In a bowl, mix the dry ingredients for the flatbread dough. Combine thoroughly. Add olive oil and half of the hot water. Combine with a spoon. Stir for a few minutes, then check the consistency. If your dough is too sticky, add some more coconut flour. If the dough is not sticky enough, add more water. Shape one ball per pizza with your hands, it should not be sticky. Use a rolling pin to flatten each dough ball ...

  Pizza Chiena (Easter Pie) Ingredients 11 large eggs 12 ounces sweet Italian sausage (about 3 sausage links) 12 ounces spicy Italian sausage (about 3 sausage links) 10 cups cold water, plus more for eggs and as needed 1 1/2 pounds ham steak 1 teaspoon sweet paprika (preferably Hungarian) 1/2 cup vegetable shortening or lard, or as needed 2 cups (about 12 3/4 ounces) all-purpose flour 1 teaspoon baking powder 2 teaspoons kosher salt, divided 10 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups) 7 ounces sharp provolone cheese, grated on large holes of box grater (about 2 cups) 1/2 cup roughly chopped fresh flat-leaf parsley 1/2 teaspoon black pepper Cooking spray Directions Fill a large bowl with ice water; set aside. Place six of the eggs in a medium pot and add cold water to cover by ...

  Mushroom-and-Goat Cheese Béchamel Pizzas Ingredients 2 tablespoons unsalted butter 3 tablespoons all-purpose flour, plus more for dusting 1 1/2 cups milk 2 ounces fresh goat cheese, thickly sliced Freshly grated nutmeg Salt and freshly ground black pepper 1 pound pizza dough 2 tablespoons extra-virgin olive oil, plus more for brushing 1 garlic clove, smashed 1 pound assorted fresh mushrooms, such as porcini, white button and stemmed shiitake, thinly sliced 1 teaspoon thyme leaves Local Offers Change Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? Advertisement Directions Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. In a medium saucepan, melt the butter over moderate heat. Stir in the 3 tablespoons of flour until a paste forms. Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, un...

  Grandma Pizza Ingredients DOUGH 2 Tbsp. extra-virgin olive oil, plus more for bowl 2 tsp. active dry yeast 1 1/2 c. lukewarm water 1 tsp. granulated sugar 4 c. (480 g.) all-purpose flour 2 tsp. kosher salt PIZZA 1 (28-oz.) can whole peeled tomatoes 4 cloves garlic, finely chopped, divided 6 Tbsp. extra-virgin olive oil, divided, plus more for pan 1 1/2 tsp. kosher salt, plus more 16 oz. low-moisture mozzarella, shredded or thinly sliced 1/2 c. fresh basil leaves, finely chopped Directions DOUGH Step 1Grease a large bowl with oil. Place yeast in a small bowl. In another small bowl, stir water and granulated sugar until sugar dissolves, then sprinkle over yeast. Let sit until frothy, about 5 minutes. Step 2In the large bowl of a stand mixer fitted with the dough hook, combine flour, salt, and oil. Pour in yeast mixtu...

  Meatball and rocket pizza shaved parmesan. Ingredients (4) 150g chevup sausages (skinless sausages) 50g baby rocket leaves 1/2 cup parmesan, shaved 1 Mozzarella pizza (from the frozen section) Method Step 1 Preheat oven to 210C (190C fan-forced). Line a pizza tray with non-stick baking paper. Step 2 Lay pizza on tray. Break walnut-sized pieces from sausages and roll into balls. Scatter sausage meat balls over pizza. Bake for 15-20 mins until base is crisp and topping golden. Step 3 Scatter rocket and shaved parmesan over pizza before serving.

  Pizza Rustica Ingredients FOR THE CRUST: 3 1/2 c.  all-purpose flour 1 1/2 tsp. kosher salt 1 tsp. granulated sugar 1 1/4 c. unsalted butter, cubed and chilled 2 large eggs 4 tbsp. ice water, plus more as needed 1 tbsp. apple cider vinegar FOR THE FILLING: 10 large eggs, divided 1 (15-oz.) container whole milk ricotta 3/4 c. grated parmesan cheese, divided 1 tsp. garlic powder 1/2 tsp. ground black pepper 6 oz. provolone piccante 1/4 lb. thinly sliced soppressata salami 1/4 lb. thinly sliced smoked ham 1/4 lb. thinly sliced prosciutto 1/2 c. chopped fresh Italian parsley Directions 1For the crust: In a large bowl, whisk together the flour, salt, and sugar. With a pastry cutter or your fingers, gradually work the butter into the flour until dime-sized pieces re...

  Irish Pizza Ingredients FOR THE DOUGH: 3 1/2 c. Unbleached All-purpose Flour 1/2 c. Instant Mashed Potatoes 2 tbsp. Softened Irish (or European) Butter 2 1/4 tsp. Instant Yeast 2 tsp. Kosher Salt 1 tsp. Sugar 1 1/2 c. Warm Water Olive Oil, As Needed FOR THE TOPPINGS: 6 Medium Yukon Gold Potatoes 8 slices Bacon, Cut Into Pieces 3 Leeks, Sliced 2 cloves Garlic, Minced Kosher Salt And Freshly Ground Pepper 2 c. Grated Irish Cheddar Cheese Cornmeal, As Needed 1/4 c. Snipped Chives, For Garnish Directions In the bowl of an electric mixer, combine all-purpose flour, potato flakes, softened butter, yeast, salt, sugar and water. Mix until combined. Switch to a dough hook attachment and knead until smooth, about 5 minutes. Dough maybe be kneaded by hand until smooth, 5–10 minutes. Place dough in a bowl and cover with an ol...

  Grilled Bacon Pizza Ingredients 1 pound prepared pizza dough 2 teaspoons olive oil 1/3 cup bacon jam 1/2 cup shredded mozzarella 1/4 cup ricotta cheese 1/3 cup cooked, chopped bacon 1/4 cup arugula, torn 2 tablespoons pesto 1 tablespoon balsamic glaze 2 tablespoons crumbled ricotta salata Directions Preheat a gas grill with all burners on High for 10 to 15 minutes. Shape pizza dough and brush with olive oil. Reduce the flame on half of the grill burners to Low, to create areas of direct and indirect heat. Carefully place dough, olive oil side facing down, onto the grill over direct heat. Close the cover. Let dough grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes. Flip dough over and cook 2 to 3 more minutes. Remove dough to a baking sheet. Spread bacon jam over pizza dough; sprinkle mozzarella cheese ...

  Christmas Breakfast Pizza Ingredients 1 pound ground pork sausage 1 (8 ounce) package refrigerated crescent roll dough, or as needed 8 ounces mild Cheddar cheese, shredded 6 eggs ½ cup milk ½ teaspoon salt ground black pepper to taste Directions Heat a skillet over medium heat. Crumble sausage into skillet; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease. Cool sausage. Grease a 9x13-inch baking dish. Line the baking dish with crescent roll dough. Sprinkle cooled sausage and Cheddar cheese over crescent roll dough. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Whisk eggs, milk, salt, and black pepper together in a bowl. Pour egg mixture over sausage and cheese in the baking dish. Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. Remove and discard alu...

  Sicilian Christmas Pizza (Sfincione) Ingredients For the Dough: 2 cups warm water (100 to 110 degrees F (40 to 45 degrees C)) 1 (.25 ounce) package active dry yeast 1 ½ teaspoons kosher salt 1 teaspoon white sugar 3 tablespoons olive oil 4 ⅔ cups all-purpose flour, or more as needed For the Sauce: 2 tablespoons olive oil 2 large yellow onions, diced salt to taste 1 teaspoon red pepper flakes 1 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 teaspoon dried oregano 9 oil-packed anchovy fillets, drained and 1 tablespoon oil reserved 1 ½ cups marinara sauce ¼ cup water For the Crumb Topping: ¾ cup fine plain dry bread crumbs 1 cup grated Pecorino Romano cheese 6 tablespoons olive oil, divided For the Pizza: 3 ounces shredded mozzarella ...

    Brat & Bacon Appetizer Pizza Ingredients 1 tube (11 ounces) refrigerated thin pizza crust 4 maple-flavored bacon strips, chopped 1/4 cup finely chopped onion 3 fully cooked beer bratwurst links, finely chopped 1/3 cup apricot preserves 2 teaspoons honey mustard 2 cups shredded white or yellow cheddar cheese Directions Preheat oven to 400°. Unroll and press crust onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake until edges are lightly browned, 8-10 minutes. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. Add bratwurst to same pan; cook and stir until browned, 2-3 minutes. In a small bowl, mix preserves and mustard. Spread over crust; top with bratwurst, bacon mixture and cheese. Bake until cheese is melted, 8-10 minutes.  

  Neapolitan Pizza with Garlic and Italian Seasonings Ingredients 3 cups unbleached all-purpose flour, or as needed 1 ¼ teaspoons salt ½ teaspoon fast-rising dry yeast 1 ½ cups ice water, or as needed 2 tablespoons olive oil 1 tablespoon granulated garlic 1 tablespoon Italian seasoning ½ teaspoon olive oil Directions In a large bowl, mix flour, salt, and yeast until thoroughly combined. Mix in ice water, scraping the bowl as you mix, until all flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn dough out onto a floured work surface, and knead until dough is firm but slightly sticky, mixing in more flour if needed. Knead granulated garlic and Italian seasoning into dough. (The kneading step can be done in a bread machine set on the Dough setting.) Form dough into a round, and place into an oiled bowl. Brush the top with 1/2 teaspoon of...

  QUATTRO FORMAGGI PIZZA INGREDIENTS YOU NEED First, you'll need to prepare the pizza dough which needs around 3-4 hours to prove (at least). To make it you just need; Flour (preferably Italian Tipo 00), fast-action yeast, salt, olive oil and warm water. For the four cheese topping you'll need; tomato sauce, mozzarella, gorgonzola, Parmigiano Reggiano, and goat cheese. You can replace the cheese with any of your favourite cheeses but I'd say that mozzarella is pretty important. HOW TO MAKE QUATTRO FORMAGGI PIZZA - MAKE THE PIZZA DOUGH First, put the flour, salt and yeast in a bowl making sure to put the salt and yeast at opposite sides  Add the water and olive oil and mix together to form a rough dough  Shape the dough into a ball then knead on a lightly floured surface for around 10 minutes until the dough is smooth and elastic  After kneading shape the dough into a ball and place in a large clean bowl lightl...

  FOCACCIA PIZZA INGREDIENTS Flour - whenever I'm making pizza or focaccia I always use Italian 00 Flour, it's one of those ingredients I'm never without but if you can't find it you can use all-purpose flour instead. Yeast - make sure to use instant or fast action yeast. My yeast does not need to be activated in water first so can be added directly to the flour. Check your packet instructions and if it needs activated simply add it to the warm water in the recipe. Olive oil - use extra virgin olive oil for best flavour, you'll need it to add to the dough plus for greasing the baking tray. Sugar and salt - the sugar feeds the yeast and helps it to grow and the salt adds flavour. Passata - passata is jarred pureed tomatoes (uncooked) there's no added garlic or herbs. It's another essential ingredient for Italian cooking that I'm never without and it makes the perfect pizza sauce! Oregano - I like to add dried oregano to the passata with a ...

  TALEGGIO MUSHROOM PIZZA Ingredients Makes 4 servings 1 pound pizza dough, thawed if frozen 1/2 pound sliced mushrooms 3/4 pound cold Taleggio or Italian Fontina, rind discarded and cheese sliced 1 teaspoon white truffle oil (optional) Step 1 Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F. Step 2 Stretch out dough on a lightly floured surface, pulling on corners to form a roughly 16- by 13-inch rectangle. Transfer to a tray lined with parchment paper. Lightly prick dough all over with a fork. Step 3 Slide dough (still on parchment) onto hot baking sheet. Bake until top is puffed and pale golden in patches, 6 to 10 minutes. Step 4 Remove from oven; prick any large bubbles with a fork and flatten. Scatter mushrooms over crust, then season with salt and pepper and lay cheese on top. Step 5 Bake pizza until edge of crust is deep golden and cheese is bubbling and golden in patches, 8 to 10 minutes. Dri...

    Chicken Caesar Pizza Ingredients 1 tube (13.8 ounces) refrigerated pizza crust 1 tablespoon olive oil 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes 1-1/2 teaspoons minced garlic, divided 6 tablespoons creamy Caesar salad dressing, divided 2 cups shredded Monterey Jack cheese 1/2 cup grated Parmesan cheese 2 cups hearts of romaine salad mix 2 green onions, thinly sliced 2 plum tomatoes, chopped Directions Preheat oven to 400°. Unroll pizza crust and press to fit into a greased 15x10x1-in. baking pan, pinching edges to form a rim. Bake 10 minutes or until edges are lightly browned. Meanwhile, in a large skillet, heat oil over medium-high heat. Add chicken and 1/2 teaspoon garlic; cook and stir until chicken is no longer pink. Remove from heat; stir in 2 tablespoons salad dressing. Spread crust with 3 tablespoons salad dressing; sprinkle with remaining garlic. Top with half of the cheeses and all of the chicken. Sprinkle wi...

  Barbecue-Pork Pizza Ingredients ·          3 1/2   lb.  boneless pork shoulder  (Boston butt), trimmed and cut into 6 cubes ·          1  medium-size   yellow onion , trimmed, peeled, and quartered ·          6   large   garlic cloves ·          1   Tbsp.   kosher salt ·          1  cup  barbecue sauce , divided ·          1   Tbsp.   olive oil ·          16   oz.   fresh pizza dough , at room temperature ·          8   oz.   shredded low-moisture, part-skim mozzarella cheese  (about 2 cups) ·          1/2   cup ...