Tag: pizza

Appetizers, Doughs

Let’s Bring Pizza Balls To The Party

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Any time I’ve brought these yummy, saucy, cheesy pizza balls to a party they were an instant hit. They are filled with flavor and make a great hand held snack for th wanderers in the crowd.

 

 

Cheesy, Saucy Pizza Ball Snacks
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Cheesy, Saucy Pizza Ball Snacks

Recipe by Sheri Tomato

Cheese, Pepperoni and sauce all wrapped up in a delicious pizza dough, air fryed to delicious perfection.

Ingredients

  • 12 oz Pizza dough

  • Pizza sauce

  • Shredded mozzarella cheese

  • Pepperoni, sliced thin

  • Flour Glue (In small bowl mix 5 parts water to 3 parts flour - mix well, till a smooth thin paste is formed) This will be your binder.

  • Olive oil, for brushing balls with

  • Sesame seeds

  • Everything bagel mix

Directions

  • Let pizza dough rise in covered bowl at room temperature till double in size.
  • Stretch out the dough on lightly floured surface to a 12x 8 rectangle. Cut into 8 even squares (about 1.8 ounces each.
  • Cover with parchment paper and a kitchen towel. Let rest 20 minutes.
  • Stretch each square gently into 4x4 squares. Work one square at a time, keeping the other squares covered.
  • Apply thin line of flour glue on all edges of square.
  • In the middle of the dough square, place 1 TB sauce, and on top of that, 1 TB cheese and then 3 slices pepperoni on top of the cheese. Top pepperonis with a little more cheese.
  • To form a ball, gently pull one side of dough over half the ingredients, and then pull the opposite side of the dough oven the rest of the ingredients , overlapping the first side. Pinch the other two ends closed. Place a small amount of flour glue on each pinched end and pull to the middle. All of the inside ingredients should be covered by dough at this point. Gently roll your ball on a floured surface forming into a ball.
  • Repeat step 7 with the rest of the squares until you have 8 pizza balls. Place on a parchment paper lined tray and place in the freezer.
  • Preheat air fryer to 390 degrees Fahrenheit.
  • When air fryer is done preheating, working in batches, place your pizza dough balls in the air fryer with a little space between each ball.
  • Brush each dough ball with olive oil and sprinkle sesame seeds and everything bagel mix over them.
  • Cook for 5 minutes, turn over and cook 5 more minutes, or until a golden color.
  • Let cool and serve with ranch dressing or Marinar sauce.

Notes

  • These can be made ahead of time and frozen in a freezer safe container for up to 3 months. On the day of the party, you can reheat them in the air fryer for about 5 minutes.

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Sauces and Bastes

Quick and Easy Pizza Sauce Recipe

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This is such an easy recipe. It makes cooking from scratch a joy.

I make pizza a lot, and when I say a lot, I mean there is almost always a ball of dough fermenting in the refrigerator.

So, when I am in the mood to make a pizza, or pizza poppers or calzones, or whatever pizza-like creature I’ve been thinking about, it’s nice to have an easy sauce recipe I can rely on.

It’s also great for dipping.

No-Cook Pizza Sauce Made with Crushed Tomatoes
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No-Cook Pizza Sauce Made with Crushed Tomatoes

Recipe by Sheri Tomato

Ingredients

  • 1 28 oz can San Marzano Crushed Tomatoes

  • 1 tsp sugar

  • 1/2 tsp salt

  • 1 tsp oregano

  • 1 tsp basil

  • 1 tsp garlic powder

  • 1/2 tsp crushed red pepper (optional)

  • 1 TB red wine vinegar

Directions

  • Mix all ingredients together. That's it, you're done. It is ready to go.

Notes

  • If you are not using your sauce right away, it will keep for up to one week in the refrigerator. Make sure to store it in an airtight container.
  • If you are going to freeze it, store it in an airtight freezer container or freezer storage bag. It can be stored in the freezer for up to 3 months.
  • When using your sauce, it does not need to be cooked. Just thaw it out and bring it to room temperature.

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pizza calzone
Appetizers, Doughs

Tray full of pizza calzones

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In the mood for some pizza sandwiches? These miniature calzones are full of pizza flavor. While this recipe is for a cheese and pepperoni calzone, you can customize them anyway you like.  Hot peppers, sauteed onions, whatever you or your guests desire.

Party Pizza Calzones
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Party Pizza Calzones

Recipe by Sheri Tomato
Prep time

minutes
Cooking time

minutes
Total time

0

minutes

Ingredients

Directions

  • Take pizza dough from fridge and allow to rise at room temperature in covered bowl for two hours.
  • Preheat oven to 450 degrees Fahrenheit
  • Spread pizza dough out on a lightly floured surface with your fingers. Separate into 8 equal pieces. Roll each piece into a dough ball. Cover your 8 dough balls with a clean kitchen towel and let rest for thirty minutes.
  • Roll each dough ball into a square, keeping the other balls covered as you work. Toss and spread dough with your fingers to spread it out.
  • One square at a time, in diamond placement, spoon 2 tablespoons of pizza sauce on one half of the diamond, then spread a layer of cheese on top of the sauce Next lay down about 8 pepperoni slices over the cheese, and then one more layer of cheese.
  • Brush a little water around the edges of the dough as a sealing agent. Then fold bare half of diamond over the other half. Use a fork to form a seal all around the edges.
  • Using a spatula, carefully place calzones on lightly oiled aluminum foil lined baking sheet, being sure to allow space between each calzone.
  • Brush olive oil over top of each calzone and sprinkle with Everything Bagel seasoning.
  • Bake in oven for 30 - 40 minutes or until top is golden brown. Let cool on baking rack for 5 minutes.

Notes

  • You can serve this with a pizza sauce dip or ranch dressing. Very good.

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homemade pizza
Appetizers, Doughs

Let’s Make a Pizza

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Baked dough after 5 minutes in the oven.
Pizza, after first bake, all dressed up and ready to bake.
Check out the crust on that baby. Mmmmm.

Check out My go-to Pizza Dough Recipe or use store bought pizza dough if you don’t have the time to make your own. If using my recipe, be sure to make the dough the night before you need it. It makes a really tasty, crispy, airy crust. Really yummy.

Delicious pizza you can make at home


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Delicious pizza you can make at home

Recipe by Sheri Tomato

Double bake homemade pizza. So delicious.

Ingredients

  • Pizza Dough My go-to Pizza Dough Recipe or store bought

  • 1/4 cup flour for working the dough

  • small amount of Semolina flour for dusting the pizza peel if you have it, all-purpose flour if not.

  • 1/4 cup of The olive oil baste you’ll want to use on everything or store bought olive oil

  • 2 TBS Everything Bagel seasoning (optional)

  • 1 cup jarred pizza sauce or my homemade pizza sauce – Your New Favorite Pizza Sauce Recipe room temperature

  • 2 cups shredded cheese – combination of mozarella, provolone and Monterey Jack

  • Pepperoni slices (20 -30, depending on your preference)

  • 1/8 cup Grated Parmesan Cheese

Directions

  • If dough was refrigerated, bring to room temperature in bowl with lid. (1-2 hours)
  • Place pizza stone in oven. Preheat oven to 475 degrees Fahrenheit.
  • While your oven is preheating, place your dough on a lightly floured surface.
  • Flatten dough gently and spread out the dough, using your fingertips. Push gently from the middle with a poking, pushing motion, all the way out to the sides. Flip over and do the same to the other side. Repeat this 3 more times. If dough is sticky, use a small amount of flour on your hands. If you’re feeling particularly brave, a few tosses in the air will do it some good.
  • Cover dough with a clean kitchen towel for about 10 minutes. Then repeat step four.
  • In the meantime, gather your other ingredients.
  • When oven is done preheating, sprinkle your pizza peel with semolina flour. Carefully place dough on peel. Stretch and shape the dough to desired size. Dough should be able to slide easily on peel. If it sticks anywhere, use more flour.
  • Take your pizza stone out of the oven carefully. It will be very hot. With one quick jerking motion, slide dough from peel onto stone. This takes practice. Pull at sides of dough for final shaping.
  • Brush olive oil lightly over entire top of dough. Sprinkle Everything Bagel Seasoning if desired.
  • Place pizza back in oven. Let dough bake for 5 minutes. This will be your first bake.
  • After it has baked for 5 minutes, take pizza out of oven. You are now ready to apply the toppings.
  • Spoon pizza sauce over top being sure to go almost to the edges. Next, sprinkle on the cheeses. Then spread out the pepperoni on top. Brush the edges of the dough with olive oil and back in the oven it goes.
  • This will be your second bake. Bake for 10-15 more minutes, keeping a careful eye on it. The pizza is done when the dough is golden, and the cheese is bubbling. Immediately after taking it out of the oven, brush the edges one more time with olive oil and then lightly sprinkle grated parmesan cheese on top of entire pizza.
  • Let cool for a few minutes and then slice it up and enjoy!

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seasoned pizza dough
Desserts

My go-to Pizza Dough Recipe

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Overnight pizza dough
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Overnight pizza dough

Recipe by Sheri Tomato
Cuisine: Italian
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

This is my go-to pizza dough recipe. It is made in a stand mixer and rises overnight in the fridge. I like a thick crust pizza, but if you are a thin crust kind of person, you can divide the dough in half and make two thin crust 12″ pizzas.

Ingredients

  • 1 1/4 tsp active dry yeast

  • 1 tsp sugar

  • 1 1/3 cups very warm water

  • 2 TB olive oil

  • 2 cups cups unbleached all purpose flour (may need a little more or less to reach desired dough consistency).

  • 1 Cup 00 pizza flour

  • 1 TB salt

  • 1 tsp garlic powder

  • 1 tsp chia seeds (optional)

  • 1/4 tsp Dried basil

  • 1/4 tsp Dried Oregano

  • 1/4 tsp dried rosemary

  • 1/4 tsp Dried thyme

Directions

  • In a stand mixer, combine yeast and sugar. Gently pour water over the sugar and yeast, and then add the olive oil. Use whisk attachment to combine. Let sit 10 minutes to proof.
  • While your yeast is proofing, combine flours, salt, chia seeds, garlic powder, basil, oregano, rosemary, and thyme in a separate bowl. Mix thoroughly with a whisk for at least one minute.
  • After the ten minutes of proofing, your yeast mixture should have formed bubbles. If the mixture forms bubbles, proceed to step 4. If there are no bubbles, the yeast is no good. Toss and start over with fresh yeast.
  • Attach dough hook to your stand mixer. Add your flour mixture 1/2 cup at a time to your mixing bowl. Alternate between low and medium speed as you add the flour. Stop and scrape the dough from the hook and the sides of the bowl with a rubber spatula a few times during the mixing. This will ensure that all of the flour gets incorperated.
  • When dough is pulling away from the sides and just a little bit sticky, use your rubber spatula to gently transfer it to a lightly floured surface.
  • Form the dough into 2 smooth balls, about 16 oz each. Or for, one large, thick crust pizza, form into one ball. Roll the dough in the flour and fold it, repeating until the dough reaches the desired shape and texture. Add flour a little at a time, if necessary.
  • Place your dough balls into a lightly oiled containers that hasve an airtight lid. The oil should have a light oily film on the bottom and up the sides of the containers. The containesr should be more than twice the size of the dough balls, as the dough will double in size as it rises. Place one dough ball in each prepared container and roll the dough ball in the oil, so that the dough has a light coat of oil over the entire ball. Cover the containers with an air tight lid. Place the containers in a warm place for 1 – 2 hours or until dough has doubled in size.
  • After the dough has doubled, place your covered containers in the refrigerator overnight. This will enhance the flavor of your dough. Dough can be kept in the refridgerator for up to 3 days.
  • On the day you are ready to make your pizza, take dough out of refrigerator 2 hours beforehand and place (still inside closed container) in a warm spot for 2 hours to let it come to room temperature. It is then ready to use.

Notes

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Sauces and Bastes

Sheri Marinari Pizza Sauce

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I need sauce. All the time.  For my pizza, for dipping, for calzones. 

I make a lot of sauces. 

If you are looking for a nice red sauce to spread on your pizza or to use as a dip with an appetizer, give this recipe a try, and let me know what you think.

Marinara sauce

Sheri Marinari Sauce

Sheri Tomato
I use Marinara sauce in a lot of my recipes, or served on the side with my appetizers. This is my Sheri Marinari Sauce. I hope you like it.
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Equipment

  • Handheld emulsifier or blender
  • sauce pan

Ingredients
  

  • 1 28 oz can whole peeled San Marzano tomatoes
  • 1/2 cup water
  • 2 TBS sun dried tomato paste
  • 3 TBS extra virgin olive oil
  • 10 cloves garlic, diced very fine
  • 1 tsp salt
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1/4 tsp crushed red peppers
  • 3 bay leaves

Instructions
 

  • Pour can of tomatoes into large bowl. Add 1/2 cup water to can. Mix remnants of tomatoes from can with the water and add to the bowl.
  • Using emulsifier or blender, crush tomatoes until most of chunks are gone and mix is fairly smooth.
  • Add olive oil to your saucepan and heat on medium for 1 minute.
  • Add garlic and bay leaves to the pan. Sauté for about 2 minutes.
  • Add your bowl of pureed tomatoes into the saucepan.
  • Stir occasionally until sauce starts to bubble.
  • Reduce heat to simmer and add the rest of your ingredients.
  • Let simmer for about 15 minutes, stirring occasionally.
  • Remove from heat and pluck out the bay leaves. Discard bay leaves
  • At this point, the sauce can be used immediately in whatever dish you need it for or stored for later use.
    It can be stored in refrigerator in sealed container or baggy for up to seven days. It can be kept in freezer, in freezer safe container for up to 3 months.
Keyword Pizzasauce, Marinara, tomatoes
 
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