This pizza was something new for me, I have never made onions like that, but it gave them great flavor. And the fresh cheese on top was excellent!

We both loved this pizza!!

French Onion Dip Pizza (From: Rachel Ray)

• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 2 large onions, thinly sliced
• 2 cloves garlic, finely chopped or grated
• Salt and ground black pepper
• 1 ball fresh pizza dough
• 1 cup crème fraiche or sour cream
• 3/4 cup shredded sharp white cheddar cheese (I used fresh
• 3/4 cup shredded Gruyere cheese (I couldn’t find this in the grocery store so I subbed provlone DH’s favorite, used fresh)
• 1/2 cup grated Parmigiano Reggiano cheese
• 1 tablespoon thyme leaves, chopped

When hanging out with my mom a few weeks ago she told me about a new white sauce recipe she had discovered. When she told me it was mayo, Parmesan, and ranch dressing I didn’t really believe her. But then again she has never lead me astray. So I went for it.

It made an AWESOME sauce, you could not taste the mayo, it was more a parmesany ranchy taste. Very yummy, and went perfect on the white pizza. I also tried a new dough recipe… actually Adam tried a dough recipe. It was a good dough, but didn’t brown up quiet like other doughs I have made.

Whole Grain Pizza Crust (From: Branny Boils Over)

• 1.5 cups warm water, divided
• 1 T active dry yeast
• 1 t honey
• 2 cups flour (I used all white as I had no wheat)
• 1 c whole wheat flour
• ¾ t coarse salt
• 2 t olive oil

Stir yeast into ½ cup warm water.  Add honey and let stand 5 minutes.  Place flours in food processor fitted with a metal blade.  Add salt and pulse.  Pour in yeast mixture, remaining water, and oil.  Process 1 minute until dough comes together.  Let rest 20 minutes before rolling out.

White Pizza Sauce (From: My Mom)

• 1 cup ranch dressing
• 1 cup mayo
• 1 cup Parmesan cheese

Mix all together and top on crust.

I baked my crust for about 5-10 minutes then topped with white sauce, shredded chicken, mushrooms, broccoli, and cheese. Of Course onions on Adam’s half.

This was the BEST pizza we have ever had, the crust was no soggy at all something I normally don’t like about homemade pizza, the toppings were yummy. And I think we both have a new passion for pesto.

For toppings on our pizza we put a thin layer of pesto, ham, spinach, sauted mushrooms with garlic, and mozzarella cheese.

Basic Pizza Dough (From: Annie’s Eats)

• ½ cup warm water (about 110°)
• 1 envelope (2 ¼ tsp.) instant yeast
• 1 ¼ cups water, at room temperature
• 2 tbsp. extra-virgin olive oil
• 4 cups (22 oz.) bread flour, plus more for dusting
• 1 ½ tsp. salt
• olive oil or non-stick cooking spray for greasing the bowl

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.  

Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Heat the oven to 500° for at least 30 minutes.  Turn the dough out onto a lightly floured work surface.  Divide the dough into two equal pieces.  Form both pieces of dough into smooth, round balls and cover with a damp cloth.  Let the dough relax for at least 10 minutes but no more than 30 minutes.

Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal.  Top as desired.  Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Repeat with remaining ball of dough or freeze for later use.

I made my own dough, recipe here in my blog. I then baked it in the oven for about 8 minutes because I was worried about just throwing it on the grill. We went went out, put it on the grill. Added our toppings and let it cook on low on the grill. It tasted just like regular pizza to us, except with a crispy crust. For us living in an apartment it’s a hassle to go out to grill.

For the crust, I used Trader Joe’s crust because I had one in the freezer to use, but next time I will make homemade. I used string cheese and cut it into 4ths and then laid around the outside edge then rolled the dough around it. I prebaked the crust for about 8 minutes. Then added toppings then finish the baking process. Pizza Sauce (From: Chelley325)

**This recipe yields enough sauce for two large pizzas.

Fruit Pizza (From:Myself)

• 2 tubes of sugar cookie dough
• 2 pkg. cream cheese
• 1/2 c. sugar
• 1 lemon (you could use vanilla extract)
• strawberries
• blueberries

Spread the cookie dough in pan. I used 2 tubes because I used a large cookie sheet, but you could use a round pizza pan to do it. Bake as directed on package. Let cool

Mix cream cheese, sugar, a little lemon juice (I used almost the whole lemon) and some lemon zest.

Spread across the cookie then top with fresh fruit of your choice.

Jay’s Signature Pizza Crust (From: Allrecipes)

• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.

Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

Use for your favorite pizza recipe.

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

*** I prebaked our crust about 5 minutes then added topping and baked until done. I put a few seasoning on the crust before adding toppings. And added a little bit of shredded Parmesan to the outer crust after adding toppings.

Alfredo Pizza (From: Nestie- Krashed, custom to what we like)

• 1 pizza crust
• Italian seasoning
• Garlic Salt
• Parmesan cheese
• 1 jar Alfredo sauce
• 2 boneless skinless chicken breast, cooked and cut into pieces
• 1 cup mozzarella cheese
• 3 slices bacon, cooked and crumbled
• Mushrooms

1. Preheat oven to 400 degrees.

2. Spread pizza crust out on pan to desired thickness.

3. Spread vegetable oil on crust, just a little bit then top with Parmesan and Italian Seasoning

4.Place pizza crust in preheated oven about 7 minutes or until crust is not doughy anymore.

5.Remove pizza crust from oven. Spread Alfredo sauce on top.

6. Then place the chicken , then bacon, the mushrooms. Sprinkle with mozzarella cheese and Parmesan, I also put a little more Italian Seasoning and bake until cheese has melted.

***Tips, I seasoned my chicken with seasoning salt, and garlic salt. I cut it into thin strips. You can add really anything you want on top.

I found these too be really big, I would maybe do the pizza crust in 4th so that you could have easier left overs.

I hope everyone is able to dig out from this storm, and enjoy this warm treat!