Skip the pizza delivery and expensive gourmet pizzas at the restaurant and stay in tonight. Restaurant-quality gourmet pizzas are fairly easy to make yourself and much healthier than anything commercially prepared.
To get started, make sure you have the basic tools in your kitchen and then gather your favorite ingredients, whether you love lobster, goat cheese, prosciutto or eggplant. To really top off the meal, try pairing it with the suggested wine.
What You Need
Having the right tools for the job will make preparation much simpler. To make quick homemade pizzas, it helps to have an electric mixer with a dough hook.
You’ll also want a baking stone, which improves the heat transfer to the pizza for even cooking. Baking stones are left in your oven and never require cleaning; just brush away crumbs after each use. The more you use it, the better its performance.
You may also want to invest in a wooden pizza peel with a long handle, a rolling pin and a pizza wheel to cut the pizza without tearing.
Lobster Gourmet Pizza
This easy recipe is deliciously fresh and easy to make. To prepare the dough, dissolve 1 tablespoon of yeast in 1 cup warm water, allow it to set until it foams. Add in 1 teaspoon sugar, 1 teaspoon salt, 2 tablespoons olive oil and sift in 1 and a half cups of flour. Slowly add an additional 1 cup of flour and combine. Let the dough rest for 30 minutes, then pay out onto a greased pizza pan. Combine 2 tablespoons of olive oil with 3 cloves of minced garlic then spread over crust. Sprinkle with a few tablespoons of parmesan cheese and layer diced lobster meat, diced tomatoes, fresh basil, shredded mozzarella and freshly ground black pepper. Bake for 20 minutes at 400 degrees F.
Wine recommendation: 2005 Trimbach Muscat. This wine has a dry finish with a deep aroma that truly shines a spotlight on the bouquet of flavors in the pizza.
Arugula and Prosciutto Pizza
To prepare, place your pizza stone on the lowest position in the oven and preheat your oven to its highest setting 45 minutes before you start baking. Thinly slice 2 ounces of fresh mozzarella and trim 1/2 cup arugula leaves. On a floured work surface, pat out pizza dough into a 9-inch crust then transfer to a dusted pizza peel. Spread on 1/2 cup of pizza sauce and arrange mozzarella to cover. Bake pizza for about 6 minutes, or until the dough is crispy, then transfer to a cutting board and arrange arugula and thinly sliced prosciutto on the top.
Wine recommendation: 2009 Bully Hill Vineyards Cabernet Franc. This light-bodied wine has a mouth-watering acidity that pairs beautifully with the salty pizza.
Pizza with Pesto and Mozzarella
This pizza is very easy to prepare, making it a great choice for pizza night. One hour before you plan to bake, place your pizza stone on your oven’s lowest rack and preheat to 500 degrees. Grate 6 ounces of mozzarella and slice up 3 plum tomatoes then stretch out pizza dough into a 12-inch round. Dust your pizza peel with flour and transfer crust. Spread 3 tablespoons of basil pesto over the crust and sprinkle with the mozzarella. Arrange tomatoes over the cheese and sprinkle with pepper and salt, to taste. Bake for about 11 minutes then serve immediately.
Wine recommendation: 2009 Primarius Pinot Noir Oregon 2009. This Pinot Noir is very light yet earthy and goes very well with the pesto in this dish.