NEW YORK STYLE PIZZA
Prep time: 15 minutes Total time: 45 minutes
All-purpose flour, for dusting
Basic Pizza Dough for 2 pizzas
4 tablespoons extra-virgin olive oil
2 cups of Emeril’s Homemade Tomato Sauce
1/2 cup fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano
1 pound mozzarella, sliced 1/4-inch thick
Preheat oven to 400 degrees F.
On a lightly floured surface roll the dough into two 12-inch circles, about 1/2-inch thick.
Set one aside and place one in the Dual Pizza Pan.
Brush the pizza dough in the pan with 2 tablespoons olive oil. Spread 1 cup tomato sauce
evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves
on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound
mozzarella slices. Bake for about 30 to 35 minutes, or until cheese is bubbling and the
edges are golden brown. Transfer the pizza from the pan to a cutting board and cut into
6 slices. Repeat with remaining ingredients.
Yield: 12 slices, 2 pizzas
ROASTED GARLIC WHITE PIZZA
WITH GARLIC SAUCE
Prep time: 1 hour Total Time: 1 hour 45 minutes
1 cup whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper, plus a pinch salt
3 to 4 heads roasted garlic
Basic Pizza Dough for 1 pizza
8 ounces fresh mozzarella, sliced
4 ounces grated Fontina, cheese
1/2 cup finely grated Parmigiano-Reggiano
2 tablespoons chopped fresh basil leaves
Crushed red pepper for serving if desired
Gently heat milk in a small saucepan, just until barely simmering. Remove and keep
covered. In a separate saucepan, melt butter. When foam subsides, add flour and stir
until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add
the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to
medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is
thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture
into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool
slightly, placing a piece of plastic wrap directly on the surface.
Preheat the oven to 400 degrees F.
On a lightly floured surface, roll the dough into a 12-inch circle, about 1/2-inch thick.
Place the rolled out dough into the pan. Spread the cooled sauce over pizza dough,
leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the
remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina
and Parmesan. Bake the pizza for 25 to 30 minutes, or until the crust is golden and
cheese is melted and bubbly and golden brown in spots. Remove from the oven and
sprinkle chopped herbs over the top and crushed red pepper if desired. Serve immediately.
Yield: 6 slices
SPINACH PEPPER AND MEATBALL PIE
Prep time: 15 minutes
Total time: 45 minutes
¼ pound fresh Italian sausage rolled into ½ -inch meatballs
1 cup thinly sliced red and yellow peppers
1 cup thinly sliced onions
5 ounces baby spinach
All-purpose flour for dusting
Basic Pizza Dough for 1 pizza
2 tablespoons olive oil
1 cup Emeril’s Homemade Pizza Sauce
2 cups grated mozzarella
Preheat oven to 400 degrees F.
In a medium non-stick skillet over medium heat lightly brown the meatballs on all sides,
cook for 3 to 4 minutes. Transfer the meatballs from the pan to a plate lined with paper
towels and set aside. Add the peppers and onions to the pan and cook until tender, about
3 to 4 minutes. Transfer the peppers to a plate and set aside. Add the spinach to the same
pan and cook until wilted, about 2 minutes. Transfer to a plate and set aside.
On a lightly floured surface, roll the dough into a 12-inch circle, about 1/2-inch thick.
Place rolled out dough in the Dual Pizza Pan. Brush pizza dough with 2 tablespoons olive
oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along
the edges.
Sprinkle the pizza with the mozzarella; arrange the meatballs on top of the mozzarella;
sprinkle the peppers and onions around the meatballs and finally top with the spinach.
Bake the pizza until the cheese has melted and is bubbly and golden, 30 minutes.
Cut the pizza into 6 slices and serve immediately.
Yield: 6 slices
THREE CHEESE PIZZA
Prep time: 15 minutes
Total time: 45 minutes
3 tablespoons olive oil
6 ounces assorted mushrooms, such as shiitake, cremini or button mushrooms
All-purpose flour, for dusting
2 rounds pizza dough
6 ounces soft mild goat cheese, crumbled
6 ounces Fontina cheese, grated
6 ounces mozzarella, grated
4 ounces prosciutto, sliced into thin strips
2 tablespoons white truffle oil, optional
Preheat the oven to 400 degrees F.
Heat a medium skillet over medium-high heat and add 1 tablespoon of olive oil. When
hot add the mushrooms and cook, until they have rendered most of their juices, about
4 minutes. Remove from the heat and set aside.
On a lightly floured surface, roll the dough into two 12-inch circles, about 1/2-inch thick. Set
one aside and place one in the Dual Pizza Pan.
Brush pizza dough in the pan with 2 tablespoons olive oil. Sprinkle half of the goat cheese,
Fontina and mozzarella evenly over dough, leaving a 1/2-inch border along the edges.
Sprinkle half of the prosciutto and mushrooms over the cheese and bake until the cheese
is bubbly and golden, about 30 minutes. Transfer the pizza from the pan to a cutting board
and cut into 6 slices. Repeat with the remaining ingredients.
Yield: 12 slices, 2 pizzas