Instructions

1. Place a pizza stone in the oven and preheat oven to 500 degrees F.
2. Let pizza stone warm in the oven for about one hour.
3. Roll dough into a 13-inch circle on a large piece of parchment paper and pierce with a fork.
4. Place dough (on paper) in preheated stone for about 4 minutes.
5. Bring 8 cups of water to a boil in a large saucepan.
6. Add asparagus and peas and cook for 2 minutes.
7. Drain and place asparagus and peas into ice water.
8. Drain again and pat dry.
9. Combine ricotta and garlic in a small bowl.
10. Spread mixture over dough, leaving a 1/2-inch border.
11. Top pizza with mozzarella, asparagus and peas.
12. Bake for 10 minutes.
13. Toss zucchini with lemon juice and salt.
14. Remove pizza from oven and top with zucchini ribbons, lemon rind, basil and black pepper.

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Place a pizza stone on the bottom rack.
3. Arrange tomato slices on a baking sheet with parchment paper.
4. Sprinkle tomatoes with oregano and black pepper.
5. Bake for 20 minutes and remove tomatoes; keep pizza stone in oven.
6. Arrange bacon slices on a different baking sheet.
7. Bake for 15 minutes or until desired crispiness.
8. Remove from oven and place on a paper towel-lined plate. Break into pieces after they’ve cooled.
9. Increase oven temperature to 500 degrees.
10. Combine mayonnaise, olive oil, chives and garlic in a small bowl.
11. Using well-floured hands and a little flour on the counter, roll/pat dough into a 10-inch circle.
12. Place rolled dough on pizza peel and pierce the dough with a fork.
13. Transfer to preheated pizza stone and bake for 5 minutes.
14. Carefully remove pizza stone and brush mayonnaise mixture over the crust leaving a 1-inch border. 15. Top with tomatoes and bacon and mozzarella slices.
15. Bake 10 minutes or until cheese melts.
16. Remove from oven and let cool about 5 minutes.
17. Top with arugula and cut into slices.

Instructions

1. Heat grill to medium-high heat.
2. Combine first 9 ingredients and 2 tablespoons thyme in a heavy saucepan over medium heat.
3. Cook 20 minutes or until thickened, stirring often and breaking up peaches with the back of a spoon or fork.
4. Let cool completely.
5. Sprinkle flour evenly over a large baking sheet.
6. Place pizza dough on baking sheet, and pat into circular shape.
7. Brush grill grates with oil, and slide pizza dough onto grates.
8. Grill, covered with grill lid, 2 minutes or until grill marks appear.
9. Slide baking sheet under dough on grill, and reduce heat to medium.
10. Spread dough evenly with peach chutney, leaving a 3/4-inch border.
11. Top with prosciutto, onion, and goat cheese.
12. Grill, covered with grill lid, 8 minutes or until cheese melts and crusts are lightly browned.
13. Remove pizzas from grill, and sprinkle with black pepper.
14. Brush edges of crusts with 1/2 tablespoon oil.
15. Combine arugula and remaining 1 tablespoon oil in a bowl; toss gently to coat.
16. Top pizza with arugula.

Instructions

1. Place pizza stone in the oven and preheat oven to 500 degrees F.
2. Allow pizza stone to heat in oven for about an hour.
3. Combine tomatoes oil on a foil-lined baking sheet and roast for 7 minutes.
4. Roll the dough into a 13-inch circle on parchment paper and pierce with a fork.
5. Place dough on preheated stone and bake for 3 minutes.
6. Combine ricotta, pesto and garlic together in a medium-sized bowl.
7. Spread over the dough, leaving 1/2-inch border.
8. Sprinkle with feta.
9. Bake for 7-10 minutes or until the crust has a nice golden color.
10. Top pizza with tomatoes and bake for another 4 minutes.
11. Remove from oven and top with fresh basil.

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Sprinkle some flour on the counter.
3. Roll out the dough. If you don’t have a rolling pin, use a chilled wine bottle to help roll the dough.
4. Line a baking sheet with parchment paper and place rolled dough on top.
5. Brush the dough with olive oil and add large basil leaves for the bottom layer.
6. Add the sliced, fresh mozzarella and layer it on top of the basil. Space the slices out because it will spread as it heats.
7. Add the sliced tomatoes to your liking.
8. Brush the tops of the tomatoes with a little more olive oil.
9. Add the sliced onion to your liking.
10. Sprinkle shredded Romano cheese on top.
11. Place pizza in the oven for 12-15 minutes, or until crust reaches desired crispiness.
12. Remove from oven and let cool slightly before serving.

Instructions

1. Place a pizza stone on the middle rack in the oven.
2. Preheat oven to 450 degrees F and let pizza stone warm for 1 hour.
3. Roll pizza dough into a 10-12 inch circle, or shape of your choice and pierce with a fork.
4. Place dough on a sheet of parchment paper. This helps with transferring the pizza on and off of the pizza stone.
5. Place butter and onions in a cast iron skillet over medium heat.
6. Stir the onions every 5-10 minutes to be sure they are cooking evenly and not getting burned. They will start to soften and become translucent.
7. After 30 minutes, the onions will start turning light brown and will start to caramelize. Continue checking the onions and stirring for about 50 minutes to an hour until onions are caramelized.
8. Remove the onions from the heat.
9. Spread Fig & Serrano Jam over the pizza dough.
10. Next, scatter the caramelized onions over the pizza dough.
11. Add 1-2 tablespoons of goat cheese sprinkled over the pizza dough.
12. Bake in the oven for 10 minutes or until the crust is crisp.
13. Remove from oven and let cool for 5 minutes.
14. Toss the arugula with olive oil, salt and pepper and sprinkle over the pizza.
15. Add sliced figs and sprinkle with additional goat cheese, if desired.

Instructions

For the Pesto:

1. Blend all ingredients in a Vitamix until desired consistency.
2. Serve with pasta, meats or pizza.

For the Flatbread:

1. Heat oven to 425 degrees F.
2. Place sliced tomatoes on a foil-lined baking sheet.
3. Sprinkle with dried oregano, salt and pepper.
4. Roast the tomatoes for about 7-10 minutes. 
5. Remove tomatoes from the oven. 
6. Lightly brush the rolled flatbread dough with olive oil.
7. Pierce the dough with a fork to prevent dough bubbles from forming in the oven.
8. Place the dough on a medium-hot grill or on a baking sheet in the 425 degree oven.
9. Bake for about 5-6 minutes.
10. Remove from oven and brush generously with pesto.
11. Add the sliced tomatoes and fresh mozzarella.
12. Continue to heat for another 5 minutes or until the cheese is nice and melted. 
13. Remove from oven and let cool for about 5 minutes before slicing.