For those of you who live in the Milwaukee area do yourself a favor and eat at Transfer Pizza, you wont be disappointed. In my mind they have the best pizza in the Milwaukee area. They offer gluten free options as well as a variety of pasta dishes, but the pizza is a must! Every time we have dinner there we get the Prosciutto Fungi, which is the inspiration for this pizza.
Ingredients( Serves 4)
- 1lb fresh pizza dough ( I used Trader Joe’s fresh pizza Dough)
- 2 table spoons olive oil
- 1/2 teaspoon garlic powder
- 11/2 cup shredded mozzarella cheese
- 1/2 cup button mushrooms thinly sliced
- 4 canned artichoke hearts diced
- 3 slices prosciutto torn into pieces
- 1 tablespoon parsley finely minced
Preheat oven to 400 degrees. Roll the dough into a 12in round, and transfer to a pizza stone. Brush dough with olive oil and sprinkle with garlic powder. Top prepared crust with cheese, mushrooms, artichoke hearts, and prosciutto. Bake for 12-15 minutes or until pizza is bubbly and lightly browned. Top with parsley, slice, and serve.
Years ago my I met some of my best girlfriends, while working at a local college pizza joint, were we bonded over homemade pizza and fcoccia bread…. We are still the best of friends and love to reminisce about our server years! I must say I had a love hate relationship with the restaurant. I loved learning about food, but could have done without being a grease ball when I left.
Since moving on from the restaurant I still love to make homemade pizzas any chance I get. The pizza I’m sharing today has become popular in the last few years, but I think it is just perfect for a weeknight dinner with the boyfriend
Ingredients ( Serves 4) Preheat Oven to 400 Degrees
1 lb Fresh pizza dough
Flour for dusting
6 oz of Chicken Cooked and Diced
1/2-3/4 Cup BBQ Sauce
1 Cup Provolone Cheese
1 Cup Mozzarella Cheese
1/4 Cup Diced Red Onion
1/4 Cup Chopped Fresh Cilantro
Dust a clean surface with flour and roll fresh dough out into a 12 inch round. Transfer to a pizza stone. Top with BBQ sauce, chicken, provolone and mozzarella cheese, red onion, and cilantro. Bake in your 400 degree preheated oven for 15-17 minutes. Slice and serve!
I would recommend serving with an ice cold pint of beer or a big glass of white wine, but hey that’s just me
To help celebrate a friends Birthday a few weekends ago I decided to make a big breakfast pizza to bring along to eat the next morning. I love making homemade pizza since I get to pick all the ingredients. For this pizza I like to keep it very traditional with your standard breakfast ingredients. To start preheat your oven to 400, and insert your pizza stone to let it start warming up. (If you don’t already have a pizza stone they are a great investment, and take your pizza crust from good to FANTASTIC! Here is a link to the one I use, it is Food Network brand from Kohls.)
- 1 fresh or frozen pizza dough brought to room temperature
- Flour for dusting
- 2 Tablespoons of Olive Oil ( Use your Misto if you have one, or a small brush if you don’t)
- 3 Eggs scrambled
- 1/2 lb of Country sausage
- 1/2 Cup of assorted diced peppers
- 1 Small diced onion (1/3 cup)
- 1 1/2 Cups shredded Colby Jack cheese.
- 1 Tablespoon chopped Parsley
Special Items Needed
- Rolling pin
- Parchment paper
- Pizza stone
Begin by preparing the pizza dough. Roll the dough into a 12 inch round using a rolling pin, adding flour as need. Transfer to a sheet of parchment paper to avoid any sticking, and place pizza on a cookie sheet since you will be transferring it into the oven. If you are not using a pizza stone place the pizza on whatever pan you plan to bake it on. Next spray the dough using your Misto or brush with olive oil. Allow the dough to rest while you prepare the other ingredients.
Cook the 3 eggs in a pan till just under done (They will finish cooking in the oven). In a separate pan cook the Country sausage along with the diced pepper and onions. Allow this mixture to cool before assembling the pizza.
To assemble start with the eggs. Spread evenly over the pizza leaving a 1 inch boarder. Top eggs with half of the cheese. Next add the sausage, pepper, and onion mixture . Finish by topping with the remaining shredded cheese and a sprinkle of parsley.
Since I am not baking my pizza right away I will cover it, and store it in the refrigerator over night. In the morning I will allow the pizza to come to room temperature while my oven and stone preheat.
For those of you that plan on baking yours right away transfer pizza to your warmed pizza stone, and bake for 12-15 minutes. It many take a few minutes longer for those of you using an aluminum pizza pan. So watch your oven.
Once the pizza is bubbly, and starting to brown remove from the oven and allow the pizza to cool just slightly. Slice and serve warm with a big cup of coffee or an Almost Famous Bloody Mary!
This turned out so good I can’t wait to make it again!