boboli pizza recipe
- boboli pizza recipe - Healthy Pizza Recipes is a book that aims to prevent and help solve the overweight and obesity.
Boboli Party Pack Review
I score a Boboli Party Pack at the bread outlet store for only four dollars! It includes the crust and pizza sauce. You add cheese and toppings. This would make a great party activity as each person would get the type of pizza they want. These also would be a good size to make ahead and bring to work for lunch.
Boboli® Pizza Crust
Boboli® pizza crust is one of my favorite ingredients to have on hand. This week’s blog is an ingredient review of Boboli® pizza crust, where I share the history of Boboli® products, a review of the flavor, price, and branding, and my own recipe using Boboli® pizza crust. Visit to check out the full post and get my cooking notes!
Homemade Pizza / How to Make a Hawaiin Pizza with a Boboli Crust
Homemade Boboli Pizza
Ingredients:
Boboli Crust
Olive Oil
16oz Pizza Cheese
Canadian Bacon
Pineapple Tidbits
Garlic Salt
Oregano
Directions:
Pre-heat oven to 450ºF
Spray the crust with oil (or pour approximately one teaspoon of oil on the crust and spread around with fingers or a brush until it's well covered)
Spread the cheese over the crust.
Shake garlic salt and oregano over cheese.
Cut the ham into small pieces and spread over cheese. (I use half a package)
Drain the pineapple.
Spread as much pineapple on the pizza as you would like.
Bake for 10 minutes.
Cool for 5 minutes.
Cut and enjoy!
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Edited by CMR
Music: Bomber on YouTube Audio Library
White Pizza 4 Ways (Proving Pizza Doesn't Need Sauce)
Thanks to Future for sponsoring this video. Get your first month for $19 with my link Pizza doesn’t need sauce to be great. I’m serving up 4 recipes for white pizza that prove it.
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HALF SHEET PAN + RACK:
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14 METAL PIZZA PEEL:
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RECIPE
DOUGH (Makes 4 Pizzas)
360g or 1.5c warm water (86F/30C)
6g or 1 tsp instant yeast
20g or 1 1/2Tbsp olive oil
20g or 1 2/3Tbsp sugar
100g ripe yeasted poolish (process below)
630g or 5c all purpose flour (11.7% protein)
16g or 2 3/4tsp salt
Mix in stand mixer using dough hook on med/med low until ball is formed. Transfer to a floured worksurface and continue to kneed by hand for 2-3min or until more smooth and passes tug test. Round into ball, cover and allow to rise at room temp, 60 min. Divide into 4 equal pieces, round those into balls. Place on an oiled tray, cover tightly, and refrigerate for 24-48hrs. Allow to come to room temp for 1hr before shaping/baking.
POOLISH:
50g or 1/4c water
pinch yeast
50g or 1/4c + 1Tbsp ap flour
1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours.
Preheat oven with pizza steel/stone to 550F/290C. Stretch and shape dough into about a 12”/30cm as shown @2:25. Videos showing process in more detail linked above.
NEW YORK WHITE PIZZA (makes 1 pizza)
120g/1c full fat mozzarella, shredded
8-10 1”/2.5cm size pieces of fresh mozzarella
Sprinkle of oregano
Black pepper
50g or 1/3c grated parmesan (24mo aged if you can get it)
PInch flaky salt
Bake for 5-6min or when mozz is melted and lightly browned. Top with a lot of additional grated parm.
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MUSHROOM
120g/1c full fat shredded mozz, shredded
About 1c/80-90g sliced and par-cooked mushrooms
Pickled red onions (recipe below)
5-6 chunks of Foxglove per pizza (or another bloomy rind or washed rind stinky cheese)
7-8 chunks fresh mozz (about 1”/2.5cm pcs)
Pinch of flaky salt
Bake for 5-6min or when mozz is melted and lightly browned.
PICKLED RED ONIONS
400g or 1 1/2c water
400g or 1 1/2c white distilled vinegar
80g or 1/3c sugar
8g or 1.5tsp salt
2 sliced red onions, rinsed under cold water
Combine in small sauce pot and bring to boil. Add 2 sliced red onions. Turn off heat and allow liquid to come to room temp. Allow to sit for at least 3 hours.
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KALE PIZZA
120g/1c full fat shredded mozz
1 bunch of kale, thinly chopped. Basically put a huge mound on the pizza.
Sliced garlic in oil (slice 15-20 cloves garlic and cover with olive oil)
25g or about 1/4c grated parm
PInch red chile flakes
50g or 1/4c olive oil
50g or 1/4c lemon juice
Bake for 5-6min or until kale is wilted and crust is golden. Top with a long squeeze of the lemon juice/olive oil mix.
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PESTO MORTADELLA
120g/1c full fat mozz, shredded
8-10pc fresh mozzarella
8-9 spoonfuls pesto (recipe below)
mortadella , thinly sliced. Several pieces per pizza
PESTO (makes about 4-5x what you need for 1 pizza)
225g or 1c olive oil
100g or 5c fresh basil
25g or 1c parsley
100g or 1c grated parmesan
30g or about ½ a red onion, chopped (rinsed under cold water first)
100g or 3/4c toasted pine nuts or walnuts
5g or 1tsp salt
30g lemon juice (juice of 1 lemon)
Spin for 15sec or so until broken down.
#whitepizza #pizzabianca #pizza
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CHAPTERS:
0:00 Intro
0:12 Dough
2:14 Classic NY White Pizza
3:49 Me working out with Future
5:00 Finishing the NY
6:16 Mushroom pizza
9:13 Kale pizza
11:05 Pesto mortadella
13:09 Let's eat this thing
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Easier pan pizza in a non-stick — browned base and crispy rim
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***RECIPE, MAKES ONE 10-INCH PIZZA***
For the dough
1 cup (120g) bread flour + more for kneading (all-purpose is fine instead)
1/2 teaspoon (3g) salt
1/2 teaspoon (2-3g) sugar
1/2 teaspoon (1-2g) dried yeast
1/4 teaspoon (1g) garlic powder (very optional)
2 teaspoons (10mL) olive oil
1/2 cup (120mL) milk (water is fine instead)
For the sauce
1/3 cup (80mL) canned crushed tomatoes (I like Pastene Kitchen Ready)
1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes)
a small pinch of sugar
a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc)
For the rest
5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated)
grated parmesan
additional olive oil and pizza herbs
Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.)
Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min.
Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill).
When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes.
When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want.
Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe.
Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling.
Slice and eat (duh).