54 Ingredients
  • 1/4 cup warm water (about 110 degrees)
  • 1 envelope active dry yeast
  • 1 teaspoon sugar
  • 4 cups bread flour
  • 1/2 teaspoon salt
  • 1 1/4 cups cold water
  • 1 tablespoon olive oil
  • Yellow cornmeal, for sprinkling the baking sheet
  • Sausage, Tomato, and Artichoke Heart, recipe follows
  • Prosciutto and Arugula Pizza, recipe follows
  • Carmelized Onion, Radicchio, and Goat Cheese Pizzettes, recipe follows
  • Pizza with Stuffed Crust, method follows
  • Calzone, method follows
  • Calzone with Cheese, Sausage, and Roasted Red Pepper, recipe follows
  • Three-cheese Spinach Calzones, recipe follows
  • Foccacia, method follows
  • Garlic and Rosemary Focaccia, recipe follows
  • Thyme Focaccia and Parmesan Focaccia, recipe follows
  • 1/2 pound hot Italian sausage, casing discarded and the sausage chopped
  • 1/2 cup finely chopped onion
  • 1 large garlic clove, minced
  • 1/2 teaspoon crumbled dried oregano
  • 1/2 teaspoon crumbled dried basil
  • 1 (14-ounce) can Italian tomatoes, drained, chopped fine, and drained well again in a colander
  • 1 (6-ounce) jar marinated artichoke hearts, drained, rinsed and patted dry
  • 1/2 cup coarsely grated mozzarella
  • 1/3 cup freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 1 cup small to medium arugula leaves
  • 4 ounces mozzarella (preferably fresh)
  • 1 cup pizza sauce, or other tomato sauce
  • 6 very thin slices prosciutto
  • 1 pound red onions, thinly sliced (4 cups)
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 pound radicchio, chopped (3 1/2 cups)
  • Salt and freshly ground black pepper
  • 3 ounces soft mild goat cheese, crumbled
  • 2 teaspoons fresh thyme, chopped
  • Calzone: Roll out dough balls to about 9-inch rounds. Place fillings over half of each round. Fold plain dough half over filling, forming half circles. Pinch edges together to seal. Transfer to baking sheet. Cut 3 slits in top to let steam escape. Bake until golden brown, about 15 minutes
  • 1 large red bell pepper
  • 2 tablespoons olive oil
  • 1 1/4 pounds red onions, sliced
  • 4 sweet or spicy Italian sausages, casings removed
  • 3 cups (packed) coarsely grated mozzarella (about 12 ounces)
  • 12 ounces ricotta
  • 4 teaspoons dried oregano
  • Salt and freshly ground black pepper
  • 2 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
  • 6 green onions, chopped
  • 1 cup part-skim ricotta
  • 1 cup crumbled Gorgonzola or blue cheese (about 4 ounces)
  • 2 cups (packed) grated Fontina (about 8 ounces)
  • Salt and freshly ground black pepper
Nutrition
5287
264% daily value
2 servings
                                       
                                           
     

Fat

493% 320

Saturated

709% 142

Trans

- 1

Monounsaturated

- 124

Polyunsaturated

- 27

Carbs

119% 357

Carbs (net)

- 307

Fiber

201% 50

Sugars

- 51

Sugars, added

- 2

Protein

526% 263

Cholesterol

269% 807

Sodium

348% 8344

Calcium

421% 4210

Magnesium

184% 734

Potassium

186% 6518

Iron

259% 47

Zinc

212% 32

Phosphorus

521% 3646

Vitamin A

335% 3011

Vitamin C

560% 336

Thiamin (B1)

446% 7

Riboflavin (B2)

316% 5

Niacin (B3)

217% 43

Vitamin B6

202% 4

Folate equivalent (total)

454% 1817

Folate (food)

- 1118

Folic acid

- 411

Vitamin B12

216% 13

Vitamin D

1% 3

Vitamin E

105% 21

Vitamin K

2230% 1784
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