BCBS Pizza
Everyone loves pizza day! When it arises at BCBS, the kitchen sets out a lovely spread with many options.
Toppings usually include:
Cheese (Mozzarella, White Cheddar, Roman Blend)
Veggie Sausage
Mushroom, Onion, and Pepper
Pesto w/ Red Onion, Roasted Red Pepper
For a dairy free option, vegan cashew cheese is substituted, on a gluten free crust.
Now you can follow this recipe to make one of these delicious pizzas at home!
CRUST:
1 1/16 cups warm water (100 F)
3/4 tablespoon yeast
2 1/4 cups white flour
1 7/8 tablespoons olive oil
3/8 tablespoon salt
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SAUCE:
1/8 can tomato sauce — #10 size
1/4 tablespoon garlic powder
1/2 tablespoon olive oil
1/2 tablespoon parsley — dried
1/2 tablespoon basil — fresh
1/2 tablespoon oregano — dried
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POSSIBLE TOPPINGS:
1/4 package vegan sausage
1/4 pound mushrooms — thinly sliced
1/4 pound green peppers — 1/2 cubes or sliced
1/4 pound red peppers — 1/2 cubes or sliced
1/8 pound red onions — thinly sliced
1/16 pound kalamata olive — thinly sliced
1/8 pound feta cheese — crumbled
3/8 pound mozzarella cheese — shredded
1/8 pound cheddar cheese — shredded
1/4 container pesto from the freezer
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REGULAR DOUGH:
(can be made a day before and refrigerated. If you do this, take it out as early as possible the day of)
1. Place warm water in large Hobart mixing bowl. Add yeast .
2. Using a dough hook attachment, mix in flour, olive oil, and salt on low speed.
3. Mix for about ten minutes, until dough pulls away from the sides of the bowl and all of the ingredients are fully incorporated.
4. If you are making the dough for the next day, place the dough in a lightly oiled bucket and put in the refrigerator. Be sure to take it out several hours before use.
5. If you are using the dough immediately, place the dough in a lightly oiled bucket or bowl and cover with a towel or trash bag to rise until roughly doubled in size.
6. Divide the dough into the number of pizzas you will be making (usually 2- 2 1/2 lbs per pizza). Roughly shape the dough into rounds, and cover with a towel to rest for 10 minutes.
7. On lightly oiled sheet pans, begin rolling out the pizzas. Some like to use rolling pins, others use their hands to stretch the dough. It will likely take more than one try to get the dough stretched all the way to the edges of the pans. It works well to cycle through the pans, allowing each pizza to rest for a few minutes in between.
8. Prick the dough with a fork in several places thruought the crust to prevent bubbling, and pre-bake in a 375F oven for 7-9 minutes until very lightly browned. This step is very important!
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TOMATO SAUCE:
Combine all sauce ingredients into a large pot.You can consider this ready to spread onto the pizza unless you want to heat it up first, but it is not necessary.
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TOPPINGS:
Saute peppers, onions, and mushrooms separately. Drain well in colander set in large bowl.
Chop olives with knife. Drain well.
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ASSEMBLING THE PIZZA:
MAKE SURE OVEN IS TURNED UP TO 500F and preaheat for at least an hour.
Spread tomato sauce evenly over the crust.
Spread all ingredients over to the very edges.
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FINAL BAKING OF PIZZAS:
PRE HEAT OVEN TO 500 F
Take one of each kind of pizza and place 3 in each oven (convection at 500F).
Pizzas usually take about 20 minutes.
Rotate pizzas in oven to brown evenly.
Cut the pizzas with pizza wheel (finishing edges with bench scraper).
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Servings: 6
Per Serving (excluding unknown items): 432 Calories; 21g Fat (43.8% calories from fat); 17g Protein; 44g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 831mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat.
