2002 NewYork State Fair 

 


Elegant But Easy Pizzas

 

Hawaiian Pizza

 

5 oz. Mozzarella

5 oz. Gruyere

Vegetable Oil

lb. Canadian Bacon

2 8 oz. Cans Chunk Pineapple packed in Juice, well drained.

5 Green Onions Chopped

 

1.      Brush Dough with Vegetable Oil.

2.      Place the Pineapple on the crust, next the cheese, next the rest of the Pineapple, then the Canadian Bacon and finally the rest of the cheese.

3.      Bake at 425F on a Pizza Stone about 15-20 minutes until done.

 

 

 

Reuben Pizza

 

8 oz. Swiss Cheese

8 oz. Shaved Corned Beef

8 oz. Sour Kraut well drained

Thousand Islands Dressing

 

1.      Brush Dough with Thousand Islands Dressing.

2.      Place the Sour Kraut on the crust, next the Corned Beef, followed by the Swiss Cheese. Sprinkle some more Thousand Island Dressing on top.

3.      Bake at 425F on a Pizza Stone about 15-20 minutes until done.

 

 

 

White Pizza

 

8 oz. Ricotta

8 oz. Mozzarella

1 Onion

3-4 Cloves of Garlic

Olive Oil

 

1.      Slice the onion and chop the garlic. Fry in Olive oil until golden. Set aside.

2.      Brush Dough with Olive Oil.

3.      Spread the Onion/Garlic mixture on the crust, next the Ricotta, and finally the Mozzarella.

4.      Bake at 425F oven on a Pizza Stone about 15-20 minutes until done.

 

Traditional Pizza

1 Small Can Pizza Sauce

3-4 Roma Tomatoes

8 Oz. Mozzarella

Olive Oil

Fresh Sweet Basil

Optional Ingredients:

Onion, Italian Sausage, Pepperoni, Olives, Peppers etc.

 

1.      Brush Dough with Olive Oil.

2.      Place a thin layer of pizza sauce on the crust..

3.      Spread the Mozzarella on the crust. Next you may put any of the optional ingredients.

4.      Top with sliced Roma Tomatoes and whole sweet basil leaves.

5.      Bake at 425F oven on a Pizza Stone about 15-20 minutes until done.