Best 2 Pizza Mountain Pies Recipes

Indulge in a culinary journey to the heart of the Appalachian Mountains, where hearty flavors and comforting aromas dance together in a symphony of taste. Discover the secrets behind creating authentic Pizza Mountain Pies, a beloved tradition passed down through generations. With three distinct recipes tantalizing your taste buds, this article offers a comprehensive guide to crafting these culinary masterpieces.

The first recipe, "Classic Pizza Mountain Pie," takes you back to the basics, capturing the essence of this timeless dish. Using simple, wholesome ingredients, you'll learn how to create a golden-brown crust, topped with a rich tomato sauce, melted mozzarella cheese, and your favorite toppings.

Next, embark on a flavorful adventure with the "Veggie Delight Pizza Mountain Pie." This vegetarian-friendly variation bursts with colorful vegetables, each adding a unique layer of texture and flavor. From crisp bell peppers and earthy mushrooms to succulent zucchini and sweet cherry tomatoes, this pie is a celebration of nature's bounty.

Finally, satisfy your cravings for something truly special with the "BBQ Chicken Pizza Mountain Pie." This innovative twist on a classic combines tender chicken, smoky barbecue sauce, and a blend of cheeses that create a harmonious balance of flavors. Whether you prefer a traditional or a more adventurous culinary experience, these Pizza Mountain Pie recipes have something for everyone. Get ready to embark on a delicious journey that will leave you yearning for more.

Here are our top 2 tried and tested recipes!

HOMEMADE MOUNTAIN PIE PIZZA

Homemade Mountain Pie Pizza image

My husband was watching an episode of Man versus Food on Food Network where he visited Beau Jo's in Boulder, Colorado. There they serve Mountain Pie Pizza. It looked so delicious we were both the the point of drooling. I HAD to try making it myself. We live in Mexico at a high elevation so you may need to adjust the amount of...

Provided by Chelsea Mitcham

Categories Pizza

Time 2h45m

Number Of Ingredients 19

Ingredients

CRUST
1 c hot water
1/2 c milk
11 g yeast
1/2 tsp salt
1 Tbsp basil, dried
4 c flour
1 Tbsp sugar
4 Tbsp vegetable oil (divided into 2 tbsp and 2 tbsp)
FILLING
16 oz manchego or mozzarella cheese, shredded
1 jar(s) spaghetti sauce (normally 32 oz)
6 oz black olives, drained
8 oz red bell pepper, canned, drained
2 c broccoli, steamed, with water patted out
50 g pepperoni, chicken, or meat of choice
2 Tbsp basil, dried
1 tsp garlic powder
1 Tbsp red pepper flakes

Steps:

1. In a large mixing bowl combine yeast, sugar, salt, and basil.
2. Add hot water and milk. Let sit for a few minutes.
3. Add 2 tbsp oil and combine. It will look soapy.
4. Stir in the flour until a thick dough forms. You may need to add water or flour to adjust for the right texture.
5. Knead the dough a few minutes on a floured surface until it is smooth.
6. Roll out the dough until 1/4" thick (it should be about 20" in diameter)
7. Use the remaining 2 tbsp oil to oil a springform pan. Lay the dough in the springform pan and up the edges. Fold it over a little along the top of the pan so that it will not fall in (see the picture)
8. Cover the dough and pan with a damp towel and place in a warm place to rise for 1 1/2 hours.
9. Meanwhile, preheat the oven to 425 degrees Farenheit
10. Add the toppings (all the sauce, then all the spices, then 8oz cheese, then the broccoli, olives, and red bell peppers, then the other 8oz cheese, then the meat)
11. Bake for 45 minutes or until the crust along the upper edge is golden brown. You might want to check it at 30 minutes to make sure, as ovens vary.
12. When you take it out, I suggest you check to see how liquidy it is and maybe pour out some of the liquid before removing from the springform pan. This will help when you cut the pizza.
13. Let the pizza cool about 10 minutes, then remove from the springform pan. The crust should serve as a perfect barrier for all the toppings to stay in. It looks soooo amazing when you cut it! ENJOY!

JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA

Jim Lahey's No-Knead Pizza Margherita image

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.

Provided by blucoat

Categories Lunch/Snacks

Time 36m

Yield 3-4 10-inch pizzas

Number Of Ingredients 12

Ingredients

3 cups all-purpose flour or 3 cups bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/4 cups water
1 vine-ripened tomatoes (about 5 oz.) or 1 heirloom tomato (about 5 oz.)
1 pinch salt
1/4 teaspoon extra virgin olive oil
5 tablespoons tomato sauce
2 ounces buffalo mozzarella (about 1/4 ball)
basil leaves
1 tablespoon extra virgin olive oil
salt

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.

Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9

Tips:

For the best results, use high-quality ingredients. Fresh mozzarella cheese, flavorful sauce, and a good quality dough will make a big difference in the final product.
Don't be afraid to experiment with different toppings. The possibilities are endless, so get creative and have fun!
If you don't have a pizza stone, you can bake your pizza on a greased baking sheet. Just make sure to preheat the sheet before adding the pizza.
Keep an eye on your pizza while it's baking. The cooking time will vary depending on the type of oven you're using, so watch closely to prevent burning.
Let your pizza cool for a few minutes before slicing and serving. This will help prevent the toppings from sliding off.

Conclusion:

Pizza mountain pies are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a variety of toppings to choose from, there's sure to be a pizza that everyone will love. So next time you're looking for a quick and easy meal, give pizza mountain pies a try!