BYU Broadcasting | Culinary Creations

Directions: Place lukewarm water, approximately 110 degrees, in food processor bowl. Sprinkle with yeast. Stir until dissolved. Let stand 15 minutes. Pulse in olive oil and salt. Add flour and process until firm ball forms. Remove dough from processor bowl and place in bowl that has been sprayed with cooking release. Cover lightly with plastic wrap. Let proof at room temperature until doubled in size, between 1 and 2 hours. Punch down dough. Spray a 14-16" round pan with cooking release. Press dough out to cover bottom of pan. Cover with desired toppings and bake.

Leek, Sun-dried Tomato, and Canadian Bacon Pizza
Printable Version

Ingredients:

1 purchased Pizza Crust 12-14 inches (or homemade if you have the time)

3 Leeks (cleaned and julienned)

1/4 cup Extra Virgin Olive Oil

1/4 cup Tomato Paste

3 cloves Garlic (minced)

Salt and Pepper to taste

2 cups Mozarella (grated)

1/4 pound Canadian Bacon or Prosciuto

1 cup Fresh Basil Leaves

1 cup Sun-dried Tomatoes (julienned)

Fresh Parmesan

Directions: Combine olive oil, tomato paste, garlic, salt, and pepper. Whisk until well blended. Spread on pizza crust. Sauté leeks in pan sprayed with cooking release until tender. Sprinkle mozarella over olive oil base on crust. Arrange Canadian bacon, fresh basil, and sun-dried tomatoes over cheese. Spoon sautéed leeks on top. Sprinkle generously with fresh parmesan. Bake for 15-20 minutes in 400 degree oven. Cut into 8 pieces and serve immediately.

May be assembled the day ahead, covered, and refrigerated. Bake just before serving.

Artichoke and Calmata Olive Pizza
Printable Version

Ingredients:

2 tablespoons Extra Virgin Olive Oil

1 clove Fresh Garlic (minced)

3/4 cup Grated Mozarella

3/4 cup Grated Provolone

3/4 cup Grated Romano

3/4 cup Grated Asiago Cheese

1/2 pound Sweet Italian Sausage

1 cup Calmata Olives (pitted)

1 twelve ounce can Artichoke Hearts (drained and quartered)

1 cup Purchased Pesto (in the refrigerated section of the grocery store by the fresh pasta)

Freshly Shredded Parmesan

Directions: Combine olive oil and garlic in small bowl. Brush oil and garlic over crust. Combine mozarella, provolone, and romano in small bowl. Sprinkle cheeses over crust. Vary the amount of cheese used depending on personal preference. Remove casing from sausage and crumble it into a medium skillet. Cook over medium heat until done and all pink is gone. Drain excess grease. Sprinkle sausage over cheese. Arrange olives and artichokes over sausage. Sprinkle, as desired, with fresh parmesan. Bake for 20-25 minutes until crust is golden brown. Cut into 8-10 pieces and serve immediately.

May be assembled the day ahead, covered, and refrigerated. Bake just before serving.

Smoked Gouda and Portobello Mushroom Pizza
Printable Version

Ingredients:

1 purchased Pizza Crust 12-14 inches (or homemade if you have the time)

2 cloves Garlic (minced)

3 tablespoons Olive Oil (drained from Sun-dried Tomatoes or simply Extra Virigin Olive Oil)

10 slices Smoked Gouda (1/8 inch thick)

1/2 pound Portobello Mushrooms (sliced)

1/2 Assorted Variety of Mushrooms (sliced)

1 bunch Green Onion (chopped)

1 cup Roasted Red Pepper Strips

Fresh Parmesan

Directions: Combine garlic and olive oil. Brush over crust. Arrange gouda and mushrooms over pizza. Sprinkle with green onions. Top with roasted red peppers and fresh parmesan. Cook 15-20 minutes in 400 degree oven. Cut into 8 pieces and serve immediately.

May be assembled the day ahead, covered, and refrigerated. Bake just before serving.

Fresh Mozarella and Roma Tomato Salad
Printable Version

Ingredients:

1 pound Fresh Mozarella Balls

4 Roma Tomatoes

1 head Red Leaf Lettuce (washed)

Pesto Dressing

Directions: Slice fresh mozarella and tomatoes into approximately 1/3" slices. Marinate in pesto dressing for up to 24 hours. Tear lettuce into large pieces and arrange on serving platter. Drain some of the dressing off cheese and tomatoes. Save dressing for topping salad. Alternate cheese and tomatoes in ring on top of lettuce. Drizzle saved pesto dressing. Accompany with bruschetta if desired. Serve immediately.

Pesto Dressing
Printable Version

Ingredients:

2 cups Fresh Basil Leaves

6 cloves Fresh Garlic (minced)

1/2 teaspoon Crushed Red Pepper Flakes

1 cup Fresh Parmesan (shredded)

1/2 cup Pine Nuts (toasted if desired)

1/2 cup Red Wine Vinegar

1 cup Extra Virgin Olive Oil

Salt and Pepper to taste

Directions: In food processor, combine garlic, basil, red-pepper flakes, parmesan, pine nuts, and red wine vinegar. Pulse until coarsely chopped. With food processor running, slowly add olive oil until emulsified. Salt and pepper to taste. Will keep up to two weeks covered in refrigerator.

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