Best 2 Patio Pizza Recipes

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

MEDITERRANEAN PATIO PIZZA

Steps:

• Preheat oven to 375 (depending on the breadsticks you buy, you may need to grease the pizza pan or stone first, see directions on package). For crust unroll bread stick dough. Separate into strips. In center of a pizza pan (or pizza stone) coil 1 strip of dough around itself in a spiral pattern. Add second strip to end of first strip and pinch ends, continue coiling dough and repeat with remaining dough. With a rolling pin, roll dough within 1/2 inch of edge of pizza pan (or stone), pressing seams to seal.
• Lightly brush the dough with olive oil, spread the minced garlic evenly over the dough Bake 14-16 minutes or until golden brown, cool completely.
• For cheese spread you will want to finely chop enough artichoke hearts to make 1/4 cup. Save the rest for later. Combine with cream cheese, oregano, and half of the feta cheese (save the rest for later). Mix well then spread mixture evenly over cooled crust.
• Now for the toppings! Quarter remaining artichoke hearts, spread evenly over cream cheese mixture, then add the remaining vegetables (cucumber, tomatoes, red onion, olives). Sprinkle with remaining feta cheese. Add optional chicken and pine nuts.
• Cut pizza into wedges, and drizzle with salad dressing just before serving.