Backyard Pizza Party
Author: 
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 6 pizzas
 
Everything you need for the perfect backyard pizza party!
Ingredients
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  • NO-KNEAD PIZZA DOUGH - to be mixed the night before (makes 6, 10-12" pizzas)
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  • 1000 g all-purpose flour
  • ½ tsp active dry yeast
  • 750 g water
  • 4 tsp salt
  • * If you don't want to wait overnight for the dough to rise, double the active dry yeast to 1 tsp, and rise time should be about 6-8 hours.
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  • TOMATO PIZZA SAUCE
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  • 28 oz (796ml) can of whole tomatoes
  • 10-12 large basil leaves
  • 3 cloves garlic
  • Salt & pepper
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  • CHICKEN CAESAR
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  • 1 roasted chicken breast (shredded)
  • ¼ cup Caesar dressing + 1-2 tbsp for kale
  • ½ cup kale (chopped)
  • ¼ of a red onion
  • ⅓ heaping cup shredded mozzarella
  • 3-4 tbsp Parmesan (finely grated)
  • Zest of ½ a Lemon
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  • SPICY ITALIAN
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  • 2-3 spicy Italian sausages (cooked & crumbled)
  • ¼ cup tomato pizza sauce
  • ⅓ cup shredded mozzarella
  • ⅓ cup shredded cheddar
  • ¼ of a red onion (sliced)
  • 3-4 large basil leaves (thinly sliced)
  • ½ cup kale (chopped)
  • 3-4 mushrooms (sliced)
  • 1 sprig of fresh rosemary
  • 1 clove of garlic
  • 2 tbsp olive oil
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  • MARGHERITA
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  • ¼ cup tomato pizza sauce
  • ½ cup mozzarella (or enough to evenly distribute on pizza)
  • 10-12 fresh basil leaves
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  • POTATO & ROASTED LEEK
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  • 1 medium yukon gold potato (very thinly sliced)
  • 2 tbsp chives (chopped)
  • 1 large clove of garlic (minced)
  • 1 sprig of fresh oregano (or pinch of dried oregano)
  • 1 sprig fresh thyme (or pinch of dried thyme)
  • 1 tbsp olive oil
  • Pinch of salt
  • 1-2 roasted leek (sliced)
  • ½ cup mild gouda or mozzarella
  • ¼ cup pesto
  • 4-5 slices of prosciutto
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  • GREEK
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  • ⅓ cup feta
  • ⅓ cup mozzarella
  • 2 cloves garlic (minced)
  • 2 tbsp olive oil
  • 3-4 artichoke hearts (chopped)
  • ¼ of a green pepper (sliced)
  • 3 tbsp chopped kalamata olives
  • ¼ of a red onion (thinly sliced)
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  • FOUR CHEESE
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  • ¼ cup tomato pizza sauce
  • ¼ cup cheddar cheese (shredded)
  • ¼ cup asiago cheese (shredded)
  • ¼ cup mozzarella cheese (shredded)
  • 3 tbsp (roughly) parmesan cheese (finely grated)
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  • SPARKLING SANGRIA
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  • 2 bottle white wine
  • 1 bottle sprite (added to taste)
  • 2 apple (sliced)
  • 8 strawberries (sliced)
  • 2 lemons (sliced)
  • Ice
Instructions
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  2. NO-KNEAD DOUGH
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  4. Combine dry ingredients in a mixing bowl, slowly add the water, whisking until ingredients are well combined.
  5. Gently mix the dough with your hands until a ball is formed.
  6. Cover bowl with plastic wrap, allowing the dough to rest at room temperature for around 18 hours, or until roughly doubled in size.
  7. Once dough has rested, cut into six even portions. On a floured worked surface, gather four corners to the center of the dough, creating four folds.
  8. Place seam side down, gently form dough into a ball, dust with flour, wrap in plastic, or cover with damp towel and let rest for 1 hour. If storing in the fridge, lightly coat ball of dough with oil, and wrap in plastic wrap, taking dough out of the fridge at least an hour before using for pizza.
  9. Before cooking the pizza, turn oven to its hottest setting (550-500F), allowing to preheat for one hour. If using a pizza stone, place it in the oven before preheating.
  10. To form the discs, flour whatever surface you will be transferring the pizza into the oven with (I use a large pizza paddle).
  11. Using the back of your hands, gently stretch the dough into 10-12 inch discs.
  12. Place toppings on pizza.
  13. If using pizza stone, place pizza on the stone, turning the oven to broil, and cook for 5-7 minutes until pizza is cooked to your liking.
  14. If you don't have a pizza stone, place pizza on a floured baking sheet, cooking for about 10 minutes on the ovens hottest setting.
  15. Allow at least 5 minutes between pizzas, for oven to reheat.
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  17. TOMATO PIZZA SAUCE
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  19. Drain excess water out of canned tomatoes.
  20. Combine tomatoes, basil, and garlic in a large bowl (or blender), puree with blender or immersion blender.
  21. If sauce is a little bit too watery, add to a pot, bringing to a boil, and simmering until reduced to your desired thickness.
  22. Season to taste with salt & pepper.
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  24. CHICKEN CAESAR
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  26. Dress kale with 1-2 tablespoons of dressing, set aside.
  27. Spread caesar dressing on pizza.
  28. Place chicken, and onion.
  29. Sprinkle with mozzarella.
  30. Finely grate about 2 tablespoons of parmesan onto pizza.
  31. Bake.
  32. Once pizza is finished, top with kale, another 1-2 tbsp finely grated parmesan, and the zest of ½ a lemon.
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  34. SPICY ITALIAN
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  36. An hour before making pizza, slice mushrooms, and toss them with olive oil, rosemary, and garlic.
  37. Toss kale with a drizzle of olive oil.
  38. Spread sauce on pizza.
  39. Top with sausage, onion, basil, mushrooms, cheddar and mozzarella.
  40. Bake.
  41. Once baked, top with kale.
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  43. MARGHERITA
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  45. Spread tomato pizza sauce.
  46. Place mozzarella.
  47. Bake.
  48. Once baked, place fresh basil.
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  50. POTATO & ROASTED LEEK
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  52. An hour before making pizza, toss sliced potato in a bowl with oil, chives, garlic, thyme, and oregano.
  53. Spread pesto on pizza.
  54. Top with roasted leeks & cheese.
  55. Spread potato slices on pizza.
  56. Bake.
  57. Once baked, place prosciutto on pizza.
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  59. GREEK
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  61. Combine minced garlic and olive oil, brush pizza with oil.
  62. Place mozzarella, artichoke hearts, green pepper, olives, and red onion.
  63. Top with crumbled feta.
  64. Bake.
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  66. FOUR CHEESE
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  68. Spread tomato pizza sauce.
  69. Top with cheese.
  70. Bake.
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  72. SPARKLING SANGRIA
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  74. In a large pitcher, add ice, white wine, apple, strawberries, and lemon.
  75. Add sprite to taste.
Recipe by The Adventures of Bob & Shan at https://theadventuresofbobandshan.com/backyard-pizza-party/