Secrets From Inside The Pizzeria…..

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Ingredients:

• 12 ounces Philadelphia Garden Vegetable Cream Cheese
• 4 large eggs
• 1 cup shredded pizza-blend cheese
• 1/2 teaspoon crushed fennel seeds
• 1/2 teaspoon oregano
• Olive oil-flavored cooking spray
• 1 cup grated Mozzarella Cheese, divided
• 1/2 cup seasoning blend (of dried onion, celery, pepper& parsley)
• 1 10-to-12 ounce can or jar pizza sauce
• 1 cup sliced mushrooms
• 12 slices pepperoni
• 1/2 lb. Italian sausage, cooked and crumbled
• 1/2 cup sliced black olives

Preparation:

Beat cream cheese until smooth. Add one egg at a time and beat to mix. Add pizza-blend cheese, fennel seeds and oregano. Spray 9″X13″ baking pan with cooking spray. Put about 1/2 cup of mozzarella cheese in the pan and pour cream cheese-egg mixture over. Top with seasoning blend. Bake at 375F for 30 minutes. Take out of the oven and spread on pizza sauce. Layer with mushrooms, pepperoni, sausage and olives. Sprinkle with remaining mozzarella. Return to the oven and bake for 10 more minutes, or until bubbly and golden brown.

Number of servings: Serves 6 – 8

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Ingredients:

1 cup crushed tomatoes
1 tablespoon extra-virgin olive oil
1/2 cup fresh basil leaves, coarsely chopped or julienned
1/2 cup freshly grated Parmigiano-Reggiano
1/2 pound mozzarella, sliced 1/4-inch thick
**Basic pizza dough, rolled out for 2 (12-inch) pizzas

Ingredients:

Preheat oven to 500 degrees F and,if you have one, place a pizza stone on the bottom rack of the oven.
In the bowl of a food processor, combine tomatoes, olive oil, and salt and freshly ground black pepper to taste and process until smooth. Divide sauce between the 2 pizzas and smooth to spread evenly, leaving a 1/2-inch border along the edges of the dough. Sprinkle basil leaves on top of sauce and then top with Parmigiano-Reggiano. Finally, divide mozzarella slices between 2 pizzas, and bake for about 8 minutes, or until cheese is bubbling and the edges are golden brown.

**Basic pizza dough (by hand method):

1 package active dry yeast
1 cup warm water (110 degrees F)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil

In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven. Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel.
Yield: 2 (12-inch) pizzas

Number of Servings 4-6

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Ingredients:

• 1 cup lukewarm water
• 2 Tablespoons milk
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 1 Tablespoon shortening
• 1 Tablespoon corn meal
• 1 Tablespoon extra virgin olive oil
• 1 package yeast
• 3 cups all-purpose

Preparation:

In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute. Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.

Add remaining flour and mix it with your hands. Turn dough out on a lightly floured surface and knead dough about 8 to 10 minutes. Form dough into a ball. Let it rest about 1 hour. Form dough into pizza. For best results, dust the baking pan or pizza stone with corn meal to prevent the pizza from sticking.

Number of servings: 5

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