Pizza should be listed on the Periodic Table of Elements. It’s also my stock answer for the question “If you were stranded on a remote island…?” (You know the rest.)
Pizza is (almost) a perfect food. It includes bread, vegetables (even minimally if you consider tomato sauce a vegetable), protein (cheese and any meat, such as the ever-popular pepperoni) and as much variety as you could possibly desire.
Still, all that said, if you are making your own pizza at home from fresh dough like Nino’s fabulous Artisan Pizza Dough, why stop at just pizza when there are even more delicious recipes you can enjoy?
Here are a few new suggestions:
The Italians love fried pizza dough almost as much as their beloved pizza. Here’s a dessert recipe for pizza dough that’s delicioso!
Cinnamon Pizza Dough Flan With Caramelized Apples
Makes about 4 Servings
3 ea. Honey Crisp Apples, peeled, cored and cut into 8 wedges each
3 TBSP Butter
3 TBSP Granulated Sugar
1 tsp Lemon Juice
½ tsp Ground Cinnamon
1 to 2 Cups Canola or Vegetable Oil
½ Package Nino’s Artisan Pizza Dough
As Desired Cinnamon Sugar (1/2 Cup Granulated Sugar + 1 tsp Ground Cinnamon)
Optional Vanilla Ice Cream
- In a medium-size non-stick fry pan, over medium-high heat, sauté apples in butter until softened and lightly caramelized. Add 3 TBSP granulated sugar, lemon juice and cinnamon. Cook 2 minutes, and then remove from the heat and reserve.
- Open packaged Nino’s Artisan Pizza Dough and cut in half.
- Using one-half of the dough only, cut that half in half, and roll each piece into a 6’’ to 7” round disk on a lightly floured surface.
- Heat oil on medium-high (350 F) in a frying pan or saucepan just slightly larger than the diameter of your pizza dough disks.
- Fry each dough on both sides until medium-brown and then roll in cinnamon sugar (like a doughnut) immediately after you remove each one from the hot oil.
- Divide the seared apples between the 2 fried dough rounds, and optionally, serve with vanilla ice cream.
Pizza dough also makes for great snacking. I love basil pesto, so I combine the two to make an irresistible soft chip I love.
Soft Snackin’ Chips With Basil Pesto
Makes about 6 servings
½ Package Nino’s FRESH Artisan Pizza Dough
½ Cup Nino’s Homemade Basil Pesto (or Cibo Brand ® Basil Pesto)
¼ Cup Shredded Parmesan Cheese
¼ Cup Sun-Dried Tomatoes (Packed in Oil), chopped
To Taste Cracked Black Pepper
As Needed Vegetable Spray Oil
- Roll out pizza dough on a lightly floured surface to less than ¼” thick (thinner than a pencil).
- Smear the entire amount of basil pesto over the dough, and then top with the shredded Parmesan cheese and the chopped, sun-dried tomatoes. Then season with freshly cracked black pepper and kosher salt.
- Cut the dough into 2” x 2” pieces of any shape (square, triangle or rectangle), and then place the pieces on a non-stick baking sheet, leaving 1 inch of space between the pieces.
- Spray the pieces lightly with vegetable oil, and bake in a 375 F oven for approximately 15 to 20 minutes or until medium-brown.
- When cool, store in an air-tight container and enjoy plain or with heated Salvaggio Brand ® Marinara.
A huge hit with the kids and adults alike, the following recipe will make those big pretzels you see in the ballparks and movie theaters right in your own kitchen! If you want a different option, just roll them into long sticks and enjoy that same great flavor without all the twists.
Pretzel Walking Sticks
This recipe makes 4 Soft Pretzel Walking Sticks, each about 10” long.
1 1/2 Lbs Nino’s FRESH Artisan Pizza Dough (or Frozen Bread Dough, Any Brand)
3/4 Cup Baking Soda
2 Quarts Water
2 Tbsp Coarse Salt (or Sea Salt)
- Purchase fresh pizza dough from Nino’s, or thaw frozen bread dough in the refrigerator overnight or until completely soft and pliable.
- Place the water in a non-reactive saucepan or metal casserole dish, stir in the baking soda until it dissolves, and then place the solution over medium-low heat until it simmers.
- Remove bread dough from the refrigerator and portion into 4 equal pieces, approximately 6 ounces each.
- Roll out each portion of dough into a 10-inch long stick. Repeat for the remaining pieces.
- Place dough sticks in the gently simmering baking soda water and poach on both sides approximately 1 minute, rolling over the sticks as they poach.
- Remove the sticks with a slotted spatula and place on a non-stick baking pan (approximately 2 inches apart from one another). You may also want to spray this pan lightly with a non-stick vegetable spray.
- While the dough sticks are still moist and a bit sticky, sprinkle evenly with the salt, so it will stick to the dough (without dissolving).
- Pre-heat oven to 375 F.
- Before baking, slash each dough stick with a sharp knife, with diagonal cuts approximately 1/4″ deep and 1 to 2 inches apart.
- Bake for approximately 20 to 30 minutes or until pretzel sticks are medium-brown and baked through.
- Serve plain or with your favorite mustard.