Best 6 Pizza By The Scoop Recipes
Pizza by the scoop, also known as Sicilian pizza or sfincione, is a thick, focaccia-like pizza that is popular in Sicily and other parts of Italy. It is made with a simple dough that is topped with a variety of ingredients, including tomatoes, cheese, and meats. Pizza by the scoop is often served as a main course or as a snack. It is a delicious and easy-to-make dish that can be enjoyed by people of all ages.
Let's cook with our recipes!
PIZZA BY THE SCOOP
"This tasty cold snack dip is one of my most-requested recipes and always pleases friends at get-togethers," relates Georgene Robertson of Pikeville, Kentucky. "People keep scooping until the platter is clean."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 14-16 servings.
Number Of Ingredients 8
Steps:
- Spread cream cheese on an ungreased 12-in. pizza pan. Spread with chili sauce. Sprinkle with Canadian bacon, onion, green pepper and cheeses. Serve with chips.
Nutrition Facts : Calories 116 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 490mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 5g protein.
PIZZA BY THE YARD
These unique pizzas are always a big hit at gatherings with family and friends. They're equally as good after the party; I enjoy some when I raid the fridge in the middle of the night - if there's any leftover, that is!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the uncooked beef, olives, onion, Parmesan cheese, tomato paste, oregano, salt and pepper. Spread to the edges of the cut surface of the bread. , Broil 6 in. from the heat for 8-10 minutes or until the meat is fully cooked. Top with tomatoes and cheese. Broil 2-3 minutes more or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 388 calories, Fat 15g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 957mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 25g protein.
PIZZA BY THE SCOOP
Make and share this Pizza by the Scoop recipe from Food.com.
Provided by Lauren Clark
Categories Lunch/Snacks
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Spread cream cheese on 12 inch pizza pan.
- Cover with chili sauce.
- Sprinkle with onion, green pepper, bacon and shredded cheese.
- Serve with corn chips.
PIZZA FROM SCRATCH IN 20 MINUTES OR LESS RECIPE BY TASTY
Here's what you need: self-raising flour, water, olive oil, pizza sauce, mozzarella cheese, pepperoni, dried oregano, chili flakes
Provided by Jordan Ballantine
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Whizz together the flour and water in a food processor for a minute or so until it clumps together to form a single ball. You might need to add a little bit more water or flour to get the consistency right. (Dough should be soft, but not sticky!)
- Preheat the grill (broiler) on high.
- On a floured surface, roll out the dough to about 1 cm (½ inch) thick.
- Place pizza dough onto a well-oiled, oven-safe frying pan on high heat.
- While the bottom is cooking on the hob, top the pizza with the sauce, cheese, pepperoni herbs and whatever else you like. (Try your best to not over-top it or else it can fall apart or get soggy.)
- Continue cooking on high until the edges of the crust start browning and crisping.
- Place the pan under the grill and cook the toppings until the cheese is bubbly and browning. Slice.
- If you're quick, you can actually have this from-scratch pizza on your plate (and in you mouth) quicker than it takes to cook a pre-made frozen pizza.
- Enjoy!
Nutrition Facts : Calories 707 calories, Carbohydrate 87 grams, Fat 27 grams, Fiber 3 grams, Protein 26 grams, Sugar 3 grams
PIZZA BY THE SCOOP
I have no idea where I got this recipe. I started making it a few years ago for summer parties. I think it is a nice alternative to the "taco layered dips."
Provided by Old widow
Categories Cheese
Time 15m
Yield 1 platter, 15 serving(s)
Number Of Ingredients 8
Steps:
- Spread cream cheese on large platter, spread chili sauce on top. Sprinkle with pepperoni, onion, pepper and cheeses. Serve with corn chips.
Nutrition Facts : Calories 201.1, Fat 16.4, SaturatedFat 9.2, Cholesterol 50.9, Sodium 628.6, Carbohydrate 6.6, Fiber 1.7, Sugar 2.9, Protein 6.5
CHEF JOHN'S POURABLE PIZZA
Besides being kind of fun to make, this pourable pizza method doesn't require kneading or rolling/stretching/spinning. So it's an easy way to achieve a really thin-crust pizza. Plus you get that crispy, near-charred bottom you usually get only from a pizza oven.
Provided by Chef John
Categories Main Dish Recipes Pizza Recipes
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- Place flour in mixing bowl with dry yeast, salt, honey, olive oil, and warm water. Whisk together for about 5 minutes. This will be a very thin batter-like dough. Cover and let rise 1 1/2 hours. Dough should be bubbly. Stir with a ladle to eliminate the bubbles.
- Generously oil a cast-iron skillet with olive oil off heat. Pour batter in a squeeze bottle or zip-top bag with a bottom corner snipped. Slowly pour the batter into the skillet starting from the center of the pan and working in circles toward the edge. Try to avoid mixing batter with the oil. If small bubbles of oil appear on the surface, use the tip of a paring knife to gently stir them into the dough.
- Place pan over medium-high heat. Wait for the dough to form bubbles over the entire top surface and the crust starts to dry out a bit. Flip over and continue cooking one side and the next. The bubbly side should be dry and achieve a golden brown color; the bottom should be well browned, about 4 to 5 minutes total per side. Doneness times will depend on how thickly the batter was poured. Remove from heat.
- Spread with pizza sauce and top with your favorite pizza toppings: mozzarella cheese, grated Parmigiano-Reggiano cheese, pepperoni, etc. Try to avoid topping too heavily.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place pizza under broiler until toppings are cooked, 3 to 4 minutes.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 75.2 g, Fat 4.4 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 0.6 g, Sodium 527.7 mg, Sugar 2.8 g
Tips for Making Pizza by the Scoop
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your pizza.
- Make sure your dough is well-rested: This will help it to rise properly and give you a chewy crust.
- Don't overload your pizza with toppings: This will make it soggy and difficult to cook.
- Bake your pizza at a high temperature: This will help to create a crispy crust.
- Let your pizza cool for a few minutes before slicing it: This will help to prevent the cheese from pulling away from the crust.
Conclusion
Pizza by the scoop is a delicious and easy way to enjoy this classic dish. With a little practice, you can make pizza by the scoop that is just as good as anything you would get from a pizzeria. So next time you're in the mood for pizza, give this method a try!
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