Best 4 Mixed Herbs Pizza Recipes

FRESH HERB PIZZA

Steps:

• Sprinkle the yeast over 3/4 cup warm (not lukewarm) water in a bowl and leave to sit for a bit.
• In a mixer, add the flour and 1/2 teaspoon salt, and with the mixer running on low speed (with the paddle attachment), slowly pour in the olive oil and keep going until it's mixed through. Next, pour in the yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, tip the dough in and form it into a ball. Toss to coat the dough ball in the olive oil, then cover the bowl tightly with plastic wrap and allow the dough to rise for at least 1 hour, or up to 3 or 4 days.
• Arrange the oven rack in the lowest position and preheat the oven to 500 degrees F. Drizzle a large baking sheet with olive oil.
• Roll out the pizza dough as thinly as possible and place it on the baking sheet. Drizzle over some extra-virgin olive oil, sprinkle over some salt and pepper and place the mozzarella slices all over the dough.
• Bake until the crust is golden and the cheese is bubbly, 12 to 15 minutes.
• Put the arugula, whole basil leaves and parsley in a bowl and toss with the extra-virgin olive oil and balsamic vinegar. Scatter over the pizza, sprinkle with grated Parmesan and serve.

HERB PIZZA

Steps:

• Combine all of the dough ingredients in a large mixing bowl and stir well with a wooden spoon or mix in a food processor.
• After the ingredients are combined, let the dough rest 5 minutes.
• mix again for 5 minutes.
• grease the inside of a gallon size freezer bag and place the dough inside.
• Make sure there is no air in the bag when you seal it so the dough has room to expand. (You may also divide the dough into four smaller bags.)
• refrigerate over night.
• Before using, the dough must come to room temperature which takes about 2 hours.
• Place the dough on a floured surface and roll out about 1/2 - 3/4 inch thick.
• Cut into desired size.
• Makes 4 6" pies.
• For the topping mix all of the ingredients together.
• Place dough on a pizza stone or a cookie sheet.
• Spread topping on each pie and bake in a preheated oven at 450F for 5-8 minutes.

HERB PIZZA DOUGH

Steps:

• Dissolve yeast in the water in a small bowl and let stand until slightly foamy on top, about 10 minutes.
• In a large bowl stir together the 2 ¾ cups flour, salt, and herbs. Form into a mound. Make a well in the center and add the yeast mixture to it.
• Using a fork, stir the dough in a circular motion, gradually pulling the flour into the yeast mixture until a dough forms.
• Place the dough on a lightly floured work surface using some of the ½ cup flour.
• Using the heel of your hand, knead the dough until it's smooth and elastic, about 10 minutes.
• Form the dough into a ball.
• Brush a large bowl with the oil and place the dough in it. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 to 2 hours.
• Place dough on work surface lightly dusted with the remaining flour.
• Punch the dough down.
• By hand, gently press dough out into desired shape.
• Place one hand in the center of dough, and with the other hand, pull, lift and stretch the dough, gradually working your way all around the edge, until it is the desired thickness, about ¼ inch thick for a crusty pizza base and ½ inch thick for a softer one.
• Flip the dough over from time to time as you work with it; alternately, roll the dough out with a rolling pin. The dough should be slightly thinner in the middle than the edge.
• Lift the edge of the pizza to form a slight rim.
• Transfer dough to a baker's peel or baking sheet, cover, and let rise again until almost doubled, about 20 minutes.
• Top as desired.
• Bake in a 400 degree F oven for 10 to 15 minutes, until the crust is golden, or according to your pizza recipe's instructions.

HERBED PIZZA SAUCE

Steps:

• In a small saucepan, combine all ingredients; cook and stir over medium heat for 2 minutes.