62 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
  • Caramelized 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
  • Focaccia, 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
  • One 14-ounce can Italian tomatoes, drained, chopped fine, and drained well again in a colander
  • One 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
  • 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
  • Two 10-ounce packages 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
  • 6 large garlic cloves, halved lengthwise
  • 1/2 cup olive oil
  • 1 tablespoon coarsely chopped fresh rosemary
  • Coarse salt, for sprinkling
  • Freshly ground black pepper, for sprinkling
  • 2 teaspoons minced fresh thyme leaves
  • 1/2 cup coarsely grated Parmesan
  • Coarse salt for sprinkling
  • Freshly ground black pepper for sprinkling
Nutrition
842
42% daily value
14 servings
                                       
                                           
     

Fat

84% 55

Saturated

110% 22

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 5

Carbs

17% 51

Carbs (net)

- 44

Fiber

27% 7

Sugars

- 7

Sugars, added

- 0

Protein

78% 39

Cholesterol

39% 118

Sodium

51% 1227

Calcium

64% 642

Magnesium

24% 102

Potassium

20% 927

Iron

33% 6

Zinc

42% 5

Phosphorus

79% 550

Vitamin A

47% 425

Vitamin C

47% 42

Thiamin (B1)

80% 1

Riboflavin (B2)

59% 1

Niacin (B3)

39% 6

Vitamin B6

45% 1

Folate equivalent (total)

64% 256

Folate (food)

- 158

Folic acid

- 59

Vitamin B12

79% 2

Vitamin D

121% 18

Vitamin E

26% 4

Vitamin K

216% 259

Sugar alcohols

- 0

Water

- 302
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