For the dough:
I use my KitchenAid for this process to keep everything in the bowl during the rising process. But you don’t have to. Add the flour, yeast, salt, and sugar into a large bowl. Mix to combine. Add the water, and with your mixer, wooden spoons, or your hands, mix until blended. This will take about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide dough into three portions. With one of the portions, add some flour to a large pastry board, and start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Preheat your oven to 500 F with the pizza stone inside.

Once pre-heated, remove the pizza stone from the oven. Lay the dough onto the pizza stone, and top with half of the cheese, then spread out the giardiniera. Layer the sliced meats on top of the giardiniera, arranging them much like you would pepperoni. Top with the remaining cheese, and place in the oven. Bake for about 20-25 minutes.

Remove it from the oven and let pizza cool for about 5 minutes before slicing into it. Then dig in.

At first glance you might think, hmmm, just an ordinary pizza. But when biting into it you get all sorts of amazing flavors. The subtle heat from the heated giardiniera is balanced by those slightly crisp Italian cold cuts. I did not let my wife know what she was eating just to get her reaction. She was blown away. I think it might be time to consider opening a pizza truck. What do you think? If you are wanting a new pizza idea, give this one a shot, it could be one of my top favorites right now!

Squeeze the head of garlic, releasing the roasted cloves. Roughly chop the roasted cloves (they should be very soft, like butter!).

In a skillet, melt butter over medium heat and add the roasted garlic. Whisk in flour, and cook for about 1 minute. Slowly whisk in cream and half-and-half. Constantly whisking, bring mixture to a simmer, and cook until thickened. Remove from heat and stir in Parmesan cheese and basil, stirring until cheese is melted. Season with nutmeg and salt and pepper to taste.

For the pizza:
Preheat oven to 425 F. Roll your pizza dough to approximately 10 inches in diameter. Brush the dough with olive oil. Transfer the dough to a pizza stone, large sheet pan, or, if you are like me, directly onto the oven rack covered with aluminum foil. Bake the crust for 5 minutes at 425 F.

Remove pizza crust from oven, and top with ¾ to 1 cup of the roasted garlic sauce. Sprinkle lightly with mozzarella cheese, and top with desired goodies. I topped mine pretty heavily (with asparagus, spinach, red bell pepper, tomatoes, onion and mushrooms), but don’t go overboard. Top with another handful of mozzarella cheese, a large pinch or two of herbs de Provence and a touch of salt and pepper. Return the pizza to the oven and bake for 20-30 minutes (depending of thickness) until edges are deep golden brown.

Remove pizza from oven and set it on a rack. Let pizza cool for 5-10 minutes before slicing. It’s torture, but it’s worth not scalding the roof of your mouth. Slice and enjoy hot.

After resting, preheat oven to 390ºF for 10 minutes.

Meanwhile, grease a baking pan (8″ x 13″) with butter. Spread the dough over it. Then pour in the tomato sauce and sprinkle on the mozzarella and Parmesan cheese.

Bake for 20 minutes or until cooked through. Then top with basil, oregano and olive oil.

For the dough:
In a large bowl combine the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid mixer for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide dough into three portions. Add a sprinkling of flour to a large pastry board and put one of the dough portions on top. Start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Preheat your oven to 500 F with the pizza stone inside.

When oven is preheated carefully place the shaped pizza dough into the oven on the preheated pizza stone, and bake for about 10 minutes.

Remove the pizza stone from the oven, then smear the cream cheese over the top of the crust, leaving about an inch border. Top with the cheddar cheese and the mozzarella cheese, then arrange the sliced jalapeño peppers over the top.

Place it back into the oven for an additional 15 minutes or until the crust is nice and golden and the cheese is fully melted.

Remove it from the oven and let it cool for about 5 minutes before slicing into it, then dig in.

When you first bite into it, you get that surprise from the cream cheese base, and it has that richness to it. But when you get that paired with the roasted jalapeño peppers, well, then it all comes together. This is a real treat, and one slice will do you just fine. Hope you enjoy.

Pour the warm water into a large bowl; whisk in the yeast until completely dissolved. Add the olive oil and flour. Stir with a wooden spoon until it all comes together and a ball of dough is formed. You may need to use your hands.

Cover the bowl with a kitchen towel and set in a warm place for 15 minutes.

Line a baking sheet or a pizza pan with aluminum foil and spray it with non-stick spray.

Transfer the dough to a lightly floured surface and knead for 3 minutes. Spread the pizza dough on the prepared pan, using the palm of your hands and fingers to stretch it out to about a 1-inch thickness. (You can make it as thin or as thick as you want.) Sprinkle garlic powder over the entire crust.

Bake it in the oven for 10 minutes. Remove from oven, set pan on a rack and let the crust cool for 5 minutes.

Spread the cream cheese on top of the still warm pizza crust. Separate the artichoke leaves and spread over the cream cheese; set aside.

Heat the olive oil in a frying pan over medium heat and add the spinach. Season with salt and pepper, and cook until just wilted.
Mix in the minced garlic and remove from the stove.

Spread the spinach mixture on top of the artichokes. Top with cheeses.
Bake for 15 to 20 minutes, or until crust is browned and cheese is melted. Serve.

Spread the pizza sauce atop the naan. Next sprinkle with cheese, ham, peppers and pineapple.

Place naan pizzas on 2 baking sheets and bake until cheese is melted and edges turn brown, about 10-15 minutes.

*For a crisper crust place directly on the oven rack.

Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the spinach and whites of the onions to the pan and toss for about three minutes until spinach is lightly wilted. Remove the pan from the heat and set aside.

Roll out the dough on a floured surface and transfer to a cutting board sprinkled with cornmeal. Spread remaining 2 tablespoons of olive oil over the surface of the dough. Top with spinach and onion mixture, green garlic, grated Asiago and onion greens. Sprinkle black pepper over the entire flatbread.

Bake flatbread on a pizza stone for 10-12 minutes until edges have browned. Slice and serve immediately.

In a small skillet, heat olive oil over medium-high heat. Add minced garlic and saute for 2-3 minutes, until fragrant and lightly brown.

Place tortillas onto baking sheets. Spread garlic and olive oil evenly among flour tortillas, brushing olive oil to cover entire tortilla.

Top each tortilla with 1 ounce of the cheese, chunks of smoked salmon, 1/4 of the chives, and 1/4 of the capers. Sprinkle each with salt and pepper.

Bake for 5 minutes, then transfer pizzas off of the pans and directly onto the middle rack of the oven. Bake for an additional 2 minutes, until tortillas are lightly browned and crisp.

Remove from oven and cool slightly before slicing each into four slices.

These are excellent cold, so make an extra for your lunch the next day! Also great as an appetizer!

Nutrition Info per 1 pizza: 275 calories, 14 g fat (7 g monounsaturated, 3 g polyunsaturated), 16 g protein, 22 g carbohydrates, 2 g fiber

Make the dough by adding the flour, yeast, salt, and sugar into a large bowl. Mix using a wooden spoon. Add the water and mix slowly until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a tea towel or a sheet of plastic wrap and let it sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide dough into three portions. With one of the portions, add some flour to a large pastry board, and start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Preheat your oven to 500 F with a pizza stone inside while it heats.

Add a bit of the light cornmeal onto your pizza wheel, then add the tossed dough to the pizza wheel.

Top the dough with the feta cheese, then shower the top with the grapes. Drizzle a bit of olive oil over the top of the pizza. Transfer the dough from your pizza wheel to the pizza stone in the oven. Bake in the preheated oven for about 25 minutes, or until the dough is nice and golden.

Remove from the oven and slide the pizza onto a cookie rack, to retain a nice, crisp crust. Let the pizza cool for about 5 minutes, then slice and serve.

Overall, this pizza was really good. You get that perfect texture from the crust, and the grapes are perfectly balanced by that saltiness from the feta cheese. If you are looking for a light, refreshing, and different pizza to serve, give this one a shot. Both my wife and I really enjoyed it.

*Inspired by Dough Boyz Pizza, Pocatello, Idaho.