Delish - Pizza Pizza Pizza

I love me some pizza! Just about any pizza will do. Which is why I get so excited when I find funky new pizza recipes to try out. These are three of my favourites.

Pizza Margherita

1 lb (454 g) prepared pizza dough

1 can (28 oz/796 ml) whole tomatoes, drained, seeded and chopped

1/4 tsp salt

3 tbsp olive oil

5 oz mozzarella ball, thinly sliced into about 8 pieces

6 black olives, pitted and halved

9 fresh basil leaves

On a lightly floured surface, roll out dough to 12 inch circle;
transfer to pizza stone or pan.

Spread tomatoes over dough; sprinkle with salt.
Drizzle with 2 tbsp of oil; arrange cheese and olives over top.

Bake in 475 F (240 C) oven until golden brown and bubbly,
15 to 18 minutes.

Sprinkle with basil leaves; drizzle with remaining oil.

Peach and Gorgonzola Chicken Pizza

Cooking Light

1 (10 oz) prebaked thin pizza crust (I love Boboli)
Cooking spray
1 tsp extra-virgin olive oil
1/2 cup shredded part-skim mozzarella cheese, divided
1 cup shredded cooked chicken breast
1/3 cup crumbled Gorgonzola cheese
1 medium unpeeled peach, thinly sliced
1/3 cup balsamic vinegar

Preheat oven to 400 F

Place pizza crust on baking sheet coated with cooking spray. Brush 1 teaspoon extra-virgin olive oil evenly over crust. Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/4 cup mozzarella. Bake at 400 F for 11 minutes or until crust browns.

Place vinegar in a small suacepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes); Drizzle balsamic reduction evely over pizza. Cut into 8 wedges.

Mushroom Fontina Pizza

1 lb mushrooms, stemmed
1 tbsp extra-virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1/4 tsp each salt and pepper
2 tbsp chopped fresh parsley
1 prebaked multigrain pizza crust
2 tbsp chopped fresh thyme
1 1/2 cups shredded fontina cheese

In food processor, pulse mushrooms until coarse paste; set aside.

In skillet, heat oil over medium heat; fry onion, garlic, salt and pepper, stirring occassionally, until onion is softened, about 5 minutes.

Stir in mushroom paste; cook, stirring, until liquid is evaporated, about 15 minutes. Stir in parsley. (Make ahead: let cool; refrigerate in airtight container for up to 24 hours).

On lightly floured surface, roll out dough into 14-inch round; centre on greased pizza pan. Spread with mushroom paste; sprinkle with thyme and Fontina cheese.

Bake in bottom third of 425 F oven until cheese is bubbly and crust is golden, about 20 minutes.

Bon Appetit!