Once considered “junk food”, pizzas these days can be found on the menu at many gourmet restaurants. By using quality ingredients and mixing various toppings, this previous fast-food dish can now be a desirable delicacy. What makes each pizza unique is the toppings and sauces, making this dough an all-around base for your pizzas. This recipe will yield you an easy-workable dough that will perform well as a base for any pizza topping you can dream of. Good luck!
A summer specialty, this pizza is a little sweet and nutty. Combining one of the summer’s best fruits – the melon, with pine nuts and ricotta cheese, plus the light tang of fresh arugula. It can be a delicious dish, as well as a desert. We suggest our recipe for pizza dough instead of the store-bought option.
This pizza swaps the classic tomato sauce with a rich beetroot sauce, upgrades the parmesan cheese with mild goat feta, and combines all these oddities with kale – a super green. Who ever said pizza is junk food? We suggest our recipe for pizza dough instead of the store-bought option.
This Mediterranean take on the Italian pizza is a colorful and flavorful combination of seasoned ground beef and egg. It is the perfect hearty meal for any season, but we think you'd most enjoy it in the winter. We suggest our recipe for pizza dough instead of the store-bought option.
This fascinating and delicious combination of root vegetables, topped with pecorino and Emmental cheese, will awaken the pallet of anyone who eats it, sending them to a place of sheer gastronomical bliss. We suggest our recipe for pizza dough instead of the store-bought option.
If you love your cheese, you know that burrata cheese is considered to be the “queen of cheese”, and has a wonderful and juicy texture. It can be a great replacement for mozzarella if you want to enjoy a real treat. We suggest our recipe for pizza dough instead of the store-bought option.
Comfort food deluxe. This pizza goes nuts and takes the traditional cheese and jam pastry to a whole new world. It marries fresh raspberry and crunchy candied pecans, that go along perfectly with the nutty taste of the brie. We suggest our recipe for pizza dough instead of the store-bought option.
