Ithaca College CulinaryArts Club Pizza Night Recipes

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1 Ithaca College CulinaryArts Club Pizza Night Recipes Thai Style Pizza Serves 3-4 Pizza dough 1/3 cup peanut sauce plus ½ cup for marinade 3 boneless chicken breasts (optional) 6 oz. grated mozzarella cheese 4 oz. grated Swiss cheese 1 carrot, julienned 4 green onions, sliced 1 cup bean sprouts ½ cup chopped peanuts ½ cup fresh cilantro, chopped. Crushed red pepper to taste Preheat oven to 400 F. Sauté chicken breasts in peanut oil until just brown on both sides. Remove from pan. If using chicken, cut into small cubes. Place ½ cup peanut sauce in heated pan and return chicken to pan. Heat sauce and chicken together then set aside. Roll out the pizza dough. Spread 1/3 cup peanut sauce evenly on dough. Spread both cheeses on dough leaving ½ inch border for crust. Spoon cooked chicken evenly over pizza. Sprinkle the cut veggies and peanuts on top. Bake pizza for 10 to 15 minutes or until the crust is a light brown. Remove pizza and place on a cooling rack. Sprinkle chopped cilantro over pizza. Let cool for 10 minutes.

2 Chocolate Pizza Pizza dough 2 tablespoons butter (1/4 stick), melted 1/4 cup chocolate-hazelnut spread (such as Nutella) 1/2 cup chopped bittersweet or semisweet chocolate 2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina) 2 tablespoons chopped toasted hazelnuts Preheat oven to 450 F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes. Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate overspread. Bake until chocolate begins to melt, about two minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.

3 Barbeque Chicken Pizza BBQ Chicken 10 oz boneless/skinless chicken breasts, cut into 3/4 inch cubes 1 tbsp olive oil 2 tbsp favorite BBQ sauce Pizza 1 thin pizza crust 1/2 cup favorite BBQ sauce (a spicy sweet sauce works best) 2 tbsp shredded, smoked Gouda cheese 2 cups shredded mozzarella cheese 1/4 small red onion, sliced into 1/8 inch pieces 2 tbsp chopped fresh chopped fresh cilantro To make BBQ chicken: In a large frying pan, cook the chicken in olive oil over medium high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with BBQ sauce; refrigerate. To make pizza: Place the pizza stone in the center of the oven and preheat to 500 F for one hour before cooking pizzas. Use a large spoon to spread BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella. Distribute the chicken pieces evenly over the cheese. Place the pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza. Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tbsp cilantro over the hot surface.

4 Vegetarian Pizza 1 tube (13.8 oz) refrigerated pizza crust 1/2 cup sliced fresh mushrooms 1/2 cup chopped onion 1/2 cup chopped fresh broccoli 1/2 cup chopped green pepper 1/2 cup chopped fresh baby spinach 1 cup meatless spaghetti sauce 2 plum tomatoes, thinly sliced 2 cups shredded part-skim mozzarella cheese Unroll pizza crust into a 15 x 10x 1 baking pan coated with nonstick cooking spray; flatten dough, and build up edges slightly. Bake at 400 F for 8 minutes. In a non-stick skillet coated with non-stick cooking spray, sauté the mushrooms, onion, broccoli, green pepper, and spinach until crisp-tender. Spread spaghetti sauce over crust. Top with sautéed vegetables, tomatoes and cheese. Bake for minutes or until crust is golden brown and cheese is melted. Let stand for 10 minutes before serving.

5 Spinach Olive and Eggplant Pizza 1/4 cup plus 1 tbsp extra-virgin olive oil 1/4 cup finely chopped onion 2 tbsp minced garlic 1 lb baby spinach, rinsed 2 tbsp sour cream 1 large egg, lightly beaten salt and freshly ground pepper 3/4 cup diced eggplant (optional) 1/4 cup Calamata olives (2 ounces), halved and pitted 2 plum tomatoes, peeled, halved lengthwise, seeded, and thinly sliced crosswise 1/3 cup crumbled feta cheese (about 2 oz) Make the pastry: In a bowl, stir the flour with the oil, water, and salt until a dough forms. Transfer to a lightly floured work surface and knead just until smooth. Wrap the pastry in plastic wrap and let rest for 30 minutes at room temperature. Make the filling: In a large skillet, heat 1/4 cup of the oil until shimmering. Add the onion and cook over moderately high heat until softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach to the skillet a handful at a time and cook just until wilted, about two minutes. Transfer to a colander, and press out as much liquid as possible; let cool. In a bowl, combine the spinach with the sour cream and egg and season with salt and pepper. Wipe out the skillet and heat the remaining 1 tablespoon of oil. Add the eggplant and cook over moderately high heat, stirring often, until golden and tender, about 5 minutes. Preheat the oven to 350 F. On a lightly floured surface roll out the pastry to an 11-inch round, a scant 1/4 inch thick. Transfer the pastry to a 10-inch fluted tart pan with a removable bottom; press it into the corners and 1/2 inch up the sides. Spread the spinach filling over the pastry and top with the eggplant, olives, tomatoes, and feta. Bake for about 40 minutes, or until the crust is golden.

6 Chicago Style Italian Sausage and Pepper Deep Dish Pizza 2 tbsp olive oil 4 cups thinly sliced yellow onions salt freshly ground black pepper 4 cups thinly sliced green bell peppers 1 lb Italian sausage links, cut into 1/2-inch pieces 1 basic pizza dough 12 oz grated mozzarella cheese 2 cups tomato sauce 2 tbsp dried oregano Preheat the oven to 400 F. In a large sauté pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for two minutes. Add the peppers. Season with salt and pepper. Continue to sauté for 3 minutes. Remove from the heat and set aside. In a large sauté pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels. Divide the dough in half and roll into a 14-inch circle, about 1/2-inch thick. Press the dough into two greased 12-inch, deepdish pizza pans. Sprinkle each pizza with 6 ounces of the grated cheese. Spoon half of the onion and pepper mixture over each pizza. Sprinkle half of the sausage over the onion mixture on each pizza. Spread one cup of the tomato sauce over the top of each pizza. Sprinkle each pizza with one tablespoon of oregano. Bake the pizzas for 25 to 30 minutes or until golden brown. Remove the pizza from the oven and cut into individual servings.

7 Caesar Salad 4 garlic cloves 4 egg yolks* 2 anchovies 1 tbsp Dijon mustard juice of two fresh lemons 1 cup olive oil salt cracked black pepper 2 large heads of romaine lettuce, washed, ribbed and patted dry 3 oz parmigiano-reggiano cheese 12 oz of salad croutons Rub the inside of a large wooden bowl with the garlic cloves. Remove the garlic cloves, and chop finely. Add the egg yolks, remaining garlic, anchovies, and mustard to the bowl. Whisk until all of the ingredients are incorporated. Whisk in the lemon juice. Slowly drizzle in the olive oil, while whisking constantly. Whisk until all of the ingredients are incorporated. Season the dressing with salt and pepper. Gently tear the lettuce into bit-size portions and add to the salad bowl. Using a hand-held grater, grate the cheese into the bowl. Add the croutons. Toss the salad completely and re-season if necessary. Serve the salad on cold salad plates. *Because this recipe has raw egg in it, this dressing must be refrigerated and used the same day it s made.

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