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1
To make the pizza dough, measure the flour, salt, and yeast into the bowl of a food processor fitted with the steel blade.
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2
Turn the processor on and slowly add the water and olive oil; process until the dough is smooth (the dough will be soft).
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3
Or to mix by hand, measure the flour and combine it with the salt and yeast in a mixing bowl.
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4
Stir 1 cup warm (105 to 115F) water and the olive oil into the flour mixture; blend thoroughly.
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5
Turn out onto a floured board.
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6
Lightly knead the soft dough until smooth.
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7
Place the dough in a greased bowl; cover with plastic wrap and let it rise for 50 to 60 minutes or until doubled.
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8
Place a pizza stone on the center rack of the oven.
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9
Preheat the oven to convection bake at 450F.
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10
Punch the dough down; divide it in half.
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11
On a floured surface, roll each piece into a 12-inch circle.
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12
Cut two 15- to 16-inch squares of heavy-duty foil.
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13
Coat them with nonstick spray.
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14
Place the dough in the center of each square of foil, and with floured hands pat them into 12-inch rounds.
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15
Let the dough rise for 20 minutes.
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16
Top each with one of the suggested toppings that follow.
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17
Transfer the pizzas onto the heated pizza stone in the oven.
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18
Bake them for 12 to 15 minutes, until the edges are browned and the toppings are bubbly.
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19
Slice one small red onion thinly and spread it over the pizza dough.
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20
Cover the onion with 2 thinly sliced tomatoes.
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21
Season the topping with kosher salt and freshly ground black pepper.
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22
Sprinkle 2 to 3 finely chopped garlic cloves on top.
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23
Cut 4 ounces of fresh mozzarella into small pieces and sprinkle over the pizza.
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24
After baking, drizzle the pizza with 1 tablespoon olive oil and sprinkle it with 1/4 cup finely shredded fresh basil leaves.
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25
Spread the pizza dough with 1/2 cup prepared barbecue sauce, and distribute one thinly sliced small red onion, 3/4 cup shredded cooked chicken, and 1 cup (4 ounces) shredded mozzarella evenly over the sauce.
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26
Spread 1/2 cup prepared basil pesto over the pizza dough to within 1/2 inch of the edge.
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27
Arrange one 2 1/2-ounce can drained, sliced black olives over the pesto layer.
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28
Drain one 6-ounce jar marinated artichoke hearts and chop them.
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29
Spread them evenly over the olives.
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30
Top with 1 1/2 cups crumbled goat cheese.
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31
Drain 1/3 cup oil-packed sun-dried tomatoes and cut them into small strips.
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32
Arrange them evenly over the pizza dough.
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33
Drizzle with 1 to 2 teaspoons of the tomato oil over all.
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34
Sprinkle with 2 minced garlic cloves, 1/4 cup shredded fresh basil leaves, 2 tablespoons pine nuts, and 1/2 cup sliced fresh mushrooms.
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35
Sprinkle with 2 tablespoons freshly grated Parmesan and top with half a medium red bell pepper, seeded and sliced into thin strips.
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36
Spread the pizza dough with 1/2 cup prepared pesto sauce.
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37
Top with 4 thinly sliced plum (Roma) tomatoes, 1 tablespoon chopped garlic, and 4 cups loosely packed fresh baby spinach.
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38
Sprinkle with 4 ounces crumbled feta.
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39
Spread the pizza dough with 2 tablespoons light olive oil.
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40
Top with 1 small, thinly sliced red onion; 1 small orange bell pepper, seeded and cut into thin strips; 1 small zucchini, thinly sliced into ribbons; 12 fresh asparagus spears, cut into 2-inch pieces; 4 finely chopped garlic cloves; and 8 ounces fresh mozzarella, cut into thin sticks.
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41
Spread the pizza dough with 4 large roasted onions (see Caramelized Roasted Onions, page 130), 2 teaspoons fresh rosemary leaves, 2/3 cup chopped walnuts, and 3/4 cup crumbled blue cheese.
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42
Preheat the oven to 450F.
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43
In a large bowl, toss together 2 sliced plum (Roma) tomatoes, 1 sliced and seeded red bell pepper, 1 medium zucchini, cut into 1/2-inch cubes, and 1 small red onion, thinly sliced, with 2 tablespoons olive oil.
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44
Spread on a large, rimmed baking sheet and convection roast on the center rack for 10 minutes or until softened and browned.
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45
Remove from the oven.
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46
Let cool.
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47
Top the pizza dough with the vegetables and sprinkle with 1 cup shredded mozzarella.
