Pizza & Calzone
- 4 fresh roma tomatoes, sliced
- ½ teaspoon dried oregano, crumbled
- ¼ cup plus 1 tablespoon garlic infused extra-virgin olive oil
- coarse sea salt and freshly ground pepper
- 8 ounces Buffalo Mozzarella, thinly sliced
- 8 large basil leaves, torn into pieces
- 1 (16 ounce) MaMa LaRosa doughball
Allow pizza dough to thaw overnight per case directions. Preheat oven to 450°F. On a lightly floured surface, stretch the doughball into a 12″ round; transfer to a pizza screen or pan. Spread olive oil over the dough to within 1″ of the edge. Sprinkle with oregano, salt and pepper. Spread the cheese over the pizza and top with tomato slices, drizzle with 1 additional tablespoon of oil. Bake until the bottom is charred and the cheese is melted, about 12 minutes. Scatter the basil on top and let stand for 3 minutes before serving.
Double Stuffed Pizza
- 2 (16 ounce) MaMa LaRosa doughball
- ¼ cup olive oil
- 1 cups portabella mushrooms, sliced
- 4 ounces fresh spinach
- 6 cloves roasted garlic, mashed
- 3 cups Alfredo sauce
- 1 cup Asiago cheese, shredded
- 1 cup Fontina cheese, shredded
- 1 ½ cup Mozzarella chesse, shredded
- ½ cup Parmigiano-Reggiano cheese, shredded ⅛″
Allow pizza dough to thaw overnight per case directions. Roll out one crust to 14″ and place on a pizza screen or pan. Sautee mushrooms in olive oil until tender and add spinach and garlic. Cook until spinach is wilted. Mix together the Asiago, Fontina and Mozzarella cheeses. Spread Alfredo sauce evenly on top of crust and add spinach mixture. Spread cheese mix over the top of the spinach. Roll second crust to 16″ and lay over the bottom layers. Roll the edges under and crimp slightly to seal. Cut 4 slits in the top crust to allow steam to escape. Bake at 450°F until crust is golden brown, 12–18 minutes. Remove from oven and immediately sprinkle the Parmigiano-Reggiano over the top. Serve with marinara souce on the side.
- 1 (15 ounce) container Ricotta cheese
- 2 eggs
- 2 tablespoons dried Italian seasoning
- 3 cups shredded Mozzarella cheese
- 1 cup freshly grated Parmesan chees
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry Salt and pepper to taste
- 2 (16 ounce) Mama LaRosa doughballs
Allow pizza dough to thaw overnight per case directions. Preheat the oven to 400°F. In a large bowl, mix together the Ricotta cheese, eggs, Italian seasoning, Mozzarella cheese, Parmesan cheese and spinach. Set aside. Divide the doughballs into 4 pieces each and roll each piece out to about an 8″ circle. Spoon about ½ cup of the Ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet. Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.
Allow pizza dough to thaw overnight per case directions. Stretch dough ball into a traditional pizza shape. Place your desired sauce, cheese and toppings on one half of the dough. Gently fold over and pinch the ends. Score the top so that the middle can bake. Bake at 400°F for 12–15 minutes or until golden brown.
Gyro Pita Bread
Allow pizza dough to thaw overnight per case directions. Flatten 3–6oz dough ball, place it on an oiled flat top and cook each side until golden brown.
Allow pizza dough to thaw overnight per case directions. Flatten 4–6oz dough ball and bake in an oven. The dough will rise into a bubble. After the dough bakes allow it to cool and serve.
Classic Italian Herb Bread
- 16 ounce dough ball (Italian White recommended)
- Kosher salt
- Poppy seeds
- Olive oil marinade
Allow pizza dough to thaw overnight per case directions. Separate thawed dough into 2 equal pieces. Places loaves on a lightly oiled baking sheet. Snip dough with scissors to desired size. Brush loaves with olive oil marinade. (These loaves may be refrigerated up to 8 hours covered or let them rise for 30–60 minutes at room temperature before baking. Bake at 450°F for 10–12 minutes or until golden brown.
Olive Oil Marinade:
- 1 large garlic clove, peeled
- ½ cup olive oil
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
In a blender, emulsify garlic and olive oil. Add spices, then turn blender on and of intermittently to mix thoroughly. Store covered at room temperature until ready to use.
- 16 ounce dough ball
- Butter or olive oil
- Parmesan cheese
Allow pizza dough to thaw overnight per case directions. Stretch thawed dough to about 8″. Cut into 1″ strips. Stretch each strip 4″–5″. Place on lightly greased pan ¼″ apart. Brush lightly with butter or olive oil. Set aside and let proof for ½ hour. Bake approximately at 450°F, 12–15 minutes until golden brown. Remove from oven; butter lightly and sprinkle with Parmesan cheese. Serve warm.
- 1 (16 ounce) Mama LaRosa Focaccia doughball
- 1 tablespoons dried Italian seasoning
- 3 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese, freshly grated
On a lightly floured surface, stretch the doughball until it is uniformly about ½″ thick. Make dimples in the dough with your knuckles. Place on a 12″ pizza screen or pan. Brush with olive oil and sprinkle the top with Italian seasoning, salt and black pepper. Bake at 450°F for 12 to 15 minutes taking care to burst any large bubbles with a fork as they appear during the baking process. Bake until the bottom is golden brown and crispy. Garnish with freshly grated Parmesan cheese.
Allow pizza dough to thaw overnight per case directions. Roll 6″ ropes into doughnut-shaped loops and boil in salty water for about 2 minutes. Transfer to a floured or parchment-lined baking sheet, brush the tops of the dough loops with egg (skip this step for vegan bagels), and sprinkle with poppy seeds, sesame seeds, minced onion, or your favorite topping and a little salt. Bake at 400°F for 10–12 minutes, or until golden-brown.
Allow pizza dough to thaw overnight per case directions. Roll dough into 3″ round balls, then use a lightly-floured 1″ cookie cutter to cut the centers out (keep the centers for doughnut holes). Combine ¾ cup granulated sugar and 1 tablespoon cinnamon in a bowl and set aside. Heat a few inches of vegetable, coconut, grape-seed or canola oil in a heavy-bottomed pot over medium-high heat until a drop of water makes it pop and sizzle loudly. Working in batches, fry the doughnuts and the holes in the hot oil, then use a metal slotted spoon or tongs to scoop out the doughnuts and toss immediately in the cinnamon-sugar mixture. Let cool slightly, and serve.
Allow pizza dough to thaw overnight per case directions. Preheat oven to 375°F. Roll dough into long rope. Spread evenly with softened butter leaving ½″ unbuttered at one end of long side. Sprinkle evenly with sugar and cinnamon. Sprinkle with nuts or raisins (optional).Roll up dough long ways and pinch unbuttered edge to seal. Place in greased pan. Bake for 15 minutes or until lightly browned and dough is no longer gooey.