Best Oven Baked Pizza Recipes

OVEN-BAKED PIZZA WITH CARAMELIZED ONIONS, GORGONZOLA, AND WALNUTS

Steps:

• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
• Put a large heavy baking sheet (17 by 14 inches) on lowest rack of oven, then preheat oven to 500°F.
• Meanwhile, roll out dough on a lightly floured surface with a floured rolling pin, stretching corners with your hands to form a 16- by 13-inch rectangle. (Dough will be easier to roll out as it warms.) Transfer to a large tray lined with sheet of parchment paper. Lightly prick dough all over with a fork, then slide dough (on parchment) from tray onto hot baking sheet.
• Bake until top is puffed and pale golden in patches, about 10 minutes. (Prick any large bubbles with a fork and flatten.) Remove crust from oven and leave oven on.
• Sprinkle crust evenly with cheese, walnuts, and parsley. Bake pizza until edge of crust is deep golden, cheese is bubbling and golden in patches, and underside is golden brown, 2 to 4 minutes. Serve immediately.

OVEN-BAKED SUPREME PIZZA TACOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Arrange taco shells upright in a 9x13-inch baking dish. Sprinkle 2 tablespoons mozzarella cheese along the bottom of each taco shell.
• Divide Italian sausage, pepperoni, onion, green bell pepper, and olives among the taco shells. Top each with 1 to 2 tablespoons pizza sauce, more mozzarella cheese, Parmesan cheese, dried oregano, and red pepper flakes.
• Bake in the preheated oven until cheese is melted, about 10 minutes. Garnish with fresh oregano.

THIN & CRISPY OVEN BAKED PIZZA CRUST

Steps:

• 1. Gather all your ingredients and have them at hand.
• 2. Warm the cup of water up to 100f (38c), and stir in the sugar, until completely dissolved, then stir in the yeast and allow it to sit for 10 minutes.
• 3. Chef's Note: As you probably know, this is called "proofing" the yeast. Within 10 minutes, the top of the water should start looking foamy, as the yeast proofs. If it doesn't get foamy, you need new yeast.
• 4. While the yeast is proofing, add the salt and the flour to a large bowl, and stir to combine. And then add the softened butter.
• 5. Chef's Note: It's not necessary to mix in the butter; just add it to the bowl.
• 6. Slowly add the yeast/sugar water to the bowl, and mix (I use a fork), until you have a nice mass of dough.
• 7. Remove the dough from the bowl, and turn out onto a lightly floured surface.
• 8. Knead the dough, adding a bit more flour as needed until you have a nice clean elastic ball of dough, about 6 to 8 minutes.
• 9. Put some olive oil into a large bowl and spread around the inside surface.
• 10. Add the dough ball to the bowl, and turn to coat with the oil.
• 11. Cover the bowl with a tea towel, or cling film, and place in a non-drafty part of your kitchen. Allow it to rise until double in size, about two hours... give or take.
• 12. At this point, you could make a pizza, but don't. Punch it down in the bowl, cover the bowl, and allow to rise a second time, until double in size, another two boring hours.
• 13. Punch down the dough (the punching part is fun), remove from bowl, and reshape into a ball.
• 14. Use a bench scraper, or knife, and cut into two pieces. Or three pieces, if you want a smaller pie.
• 15. Chef's Tip: If you really don't want to eat two pizzas, you can always freeze the unused portion. Simply rub it with some good olive oil, wrap it tightly with cling film, place in a freezer bag, squeeze out all of the air, and then pop it into the old freezer. If you wrapped it tightly, it should last for up to 3 months. Take it out of the freezer the day before you need it, and place it in the refrigerator to slowly defrost. Let it rest on your countertop for 30 minutes before stretching.
• 16. Place a rack in the lower position, and place a pizza stone on the rack. Preheat the oven to 475f (245c), and allow it to heat up for 1 hour before adding the pizza.
• 17. Chef's Tip: A pizza stone is an essential part of making good pies. You could use a baking sheet, but the structure and crispness of the crust would be different. If you like good pizza, invest in a pizza stone.
• 18. Lay down a sheet of parchment paper, and using your hands, press the dough ball into a 12-inch circle, for a thin crust, or 10-inches, if you want a slightly thicker crust. All good pizzas are made with your hands... don't use a roller.
• 19. Chef's Note: The use of parchment paper helps keep everything nice and proper. This way I don't have to use additional flour, or cornmeal to slide the pizza onto the stone. Once the pizza is stretched out, trim the excess paper with some kitchen shears. The paper will brown a bit, but it won't impact the taste of the pie.
• 20. Use a fork to poke holes in the center area of the dough; leaving about a 1-inch border around the pie, and then let rest for 30 minutes before putting in the oven.
• 21. Chef's Note: Poking a bunch of holes in the dough is a process called, "docking." It will prevent the dough from forming bubbles during the baking process. By docking the center of the dough, the outer edges will rise and form a nice area for holding in place our toppings.
• 22. Use a pizza peel to move the crust to the preheated oven... parchment paper and all.
• 23. Allow dough to bake for 5 to 7 minutes, and then remove from the oven. Notice how the outside edges puffed up, but the center didn't. Mine was in the oven for 6 minutes.
• 24. Brush the puffed edges of the crust with your favorite extra virgin olive oil. I have an olive oil that I infused with garlic that's excellent.
• 25. Chef's Note: This is where I back off... Add your favorite ingredients to the pie. Everyone has their own idea of what they want for toppings.
• 26. Pop your tricked out pizza back into the oven for 5 to 7 minutes. Mine was in the oven for 6 minutes
• 27. Pull back out, brush a bit more olive oil on the edges, cut into slices and enjoy.
• 28. Keep the faith, and keep cooking.

OVEN-BAKED PIZZA

Steps:

• To make the pizza dough, measure 1/4 cup of the warm water into a 2-cup measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and foams, about 5 minutes. Add the remaining 1/2 cup warm water and the olive oil.
• Pulse the flour and salt in a food processor to combine. Add the yeast mixture and pulse to combine. If the dough does not readily form into a ball, add another tablespoon or two of warm water and pulse until a ball forms. Process until the dough is smooth and satiny, about 30 seconds longer.
• Turn the dough onto a lightly floured work surface. Knead by hand with a few strokes to form a smooth, round ball. Put the dough into a large oiled bowl and cover the bowl with a clean dish towel. Let rise until doubled in size, about 1 1/2 hours.
• In a medium sauté pan over medium heat, cook the bacon, stirring occasionally, until golden brown and crisp, about 8 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
• Preheat the oven to 450°F at least 30 minutes before baking the pizza. Line 2 rimmed baking sheets with parchment paper.
• Turn out the dough onto a lightly floured work surface and divide the dough in half. Form each piece into a ball and cover with a damp cloth. Working with one piece of dough at a time, shape the dough on top of the parchment-lined baking sheets into rectangles about 14 x 7 x 1/4 inch thick. Lightly prick the surface with a fork and brush each with 1 tablespoon olive oil.
• Bake the pizzas one at a time on the bottom rack of the oven until light golden brown, about 6 minutes. Divide the onions and cheese over the top of each pizza. Return the pizzas to the oven and bake until the cheese has melted, about 3 minutes.
• To serve, drizzle with the crème fraîche and some parsley-garlic oil. Top with the bacon, garlic chips, parsley leaves, and lemon zest.
• Parsley-Garlic Oil
• Heat the oil over medium-low heat. Add the garlic and cook until light golden brown, 3 to 4 minutes. Transfer the garlic with a slotted spoon to a plate lined with paper towels. Let the oil cool.
• Process the garlic oil and parsley in a blender until smooth. Season with salt and pepper.

BARBECUE OR OVEN BAKED PIZZA BREAD

Steps:

• FOR THE OVEN:.
• Cut the loaf of French bread in half lengthwise. Place both halves on a greased baking sheet.
• Combine uncooked beef, tomato paste, sugar, olives, Parmesan cheese, chives, salt, oregano and pepper.
• Spread mixture to the edges of the cut surfaces of the bread.
• Bake uncovered in preheated 350 degree Fahrenheit oven for 25 minutes or until meat is well done.
• Top with mozzarella or cheddar cheese; return to oven for 5 minutes or until cheese melts.
• Cut into thick slices to serve.
• FOR THE BARBECUE:.
• Precook the hamburger; drain excess grease. Combine cooked meat with the remaining ingredients, including grated cheese.
• Spread the cooked meat mixture over the cut surfaces of the bread.
• Wrap each half in heavy-duty foil and heat until warm and cheeses are melted.
• Cut into thick slices to serve.