Pizza Pizazz

I caught a repeat episode (though it was new to me) of 30 Minute Meals today that was entitled "Movie Marathon," in which Rachael Ray makes a triple feature of pizzas for munching while movie-watching.

White Pizza
Yield: 6 servings

1 store-bought pizza dough or one from your favorite pizzeria
1/4 cup cornmeal, for sprinkling (optional)
Extra virgin olive oil (EVOO), for drizzling
2 cups whole milk or part-skim ricotta
2 garlic cloves, finely chopped
A handful of flat leaf parsley, finely chopped
Salt and freshly ground black pepper
2 cups shredded mozzarella or provolone cheese (1 pre-shredded pouch)
1 cup Parmigiano Reggiano cheese, grated
2 tablespoons red pepper flakes (optional)
10 leaves fresh basil (1/2 cup), shredded

Pre-heat the oven to 425°F, along with a pizza stone (if you use one).

Stretch the dough to form a pie and transfer it to a pizza stone or baking tray. If using a baking tray, sprinkle with some cornmeal to give a little extra crunch and prevent the dough from sticking to the pan.

Drizzle EVOO (extra virgin olive oil for those not in the know) around the crust. In a bowl, mix the ricotta cheese with garlic and parsley and season with salt and black pepper. Spread the ricotta across the dough, then top with mozzarella (or provolone) and the Parmigiano Reggiano.

Bake it until crispy, about 20 minutes. Remove from oven and top with the shredded basil leaves and red pepper flakes, if desired. Cut into large pieces and serve.


Puttanesca Pizza
Yield: 6 servings

2 tablespoons extra-virgin olive oil (EVOO)
3 garlic cloves, finely chopped
2 tablespoons anchovy paste or 6 filets flat anchovies
1/2 teaspoon crushed red pepper flakes
1 28-ounce can fire roasted diced tomatoes, drained very well
1/2 cup pitted black olives like kalamata, chopped
A handful of flat-leaf parsley, chopped
1 Boboli thin crust pizza shell
2 cups shredded scamorza cheese (smoked mozzarella)

Preheat the oven to 425°F.

Heat a medium skillet over medium heat. Add EVOO, garlic, anchovy paste and red pepper flakes. When the anchovies (if whole) melt into the oil or the garlic is tender, about 2 minutes. Add tomatoes and olives, and simmer the sauce for 3-4 minutes.

Top the pizza with sauce and cheese.

Bake until the cheese melts and the crust is crisp, about 10 minutes. Cut and serve.

Really French, French Bread Pizza (in the episode it was called Mushroom Lovers' French Bread Pizzas)
Yield: 6 servings

2 pounds large white mushrooms
2 tablespoons extra-virgin olive oil (EVOO)
3 tablespoons butter, cut into pieces
1 bay leaf
4 garlic cloves, thinly sliced
Salt and pepper
1/3 cup dry white wine (eyeball it)
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce (eyeball it)
1 tablespoon, 4 sprigs, fresh thyme leaves, stripped and chopped
1 24-inch loaf of crusty French bread
3 cups shredded Gruyere or Swiss cheese

Preheat the broiler.

Wipe the mushrooms clean with a damp towel and slice. Heat a deep skillet with EVOO and butter over medium heat. When the butter melts into oil, add the bay leaf, garlic and mushrooms. Cook until the mushrooms are dark and tender, 12-15 minutes. Season with salt and pepper. Add the wine and cook for 1 minute. Add in the Dijon, Worcestershire and thyme, let reduce and thicken. Turn off the heat and reserve.

Split bread lengthwise. Hollow out some of the insides. Toast the bread lightly under the broiler. Fill evenly with mushrooms then top with cheese. Put loaves back under the broiler until cheese is melted and starting to brown. Remove from oven, cut each half into thirds and serve.
(All recipes by Rachael Ray, 30 Minute Meals.)