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Making Apple Butter

Six saucy pizza tips

  1. For a no-fuss pizza crust, save time by using a prepared and ready-to-bake crust such as Boboli, or use frozen dough or a hot roll mix from the refrigerated or freezer section of the grocery store.
  2. Pizza always tastes better when baked on a pizza screen or pizza stone. Both absorb moisture while baking, resulting in a crisper crust.
  3. Always drain toppings such as olives, artichoke hearts or crushed pineapple before putting them on the pizza to avoid soggy crust.
  4. Construct your pizza in the following order: crust, sauce, cheese, then toppings. Feta and Gorgonzola cheeses are exceptions and should follow the toppings.
  5. It's often best to pre-bake an unbaked deep-dish pizza crust before adding toppings. Bake in a 450-degree oven for 8 to 10 minutes or until dough puffs and begins to brown. Remove it and add your sauce, cheese and toppings.
  6. Cool a hot-from-the-oven pizza on a wire rack for several minutes before cutting with a pizza wheel.


Game night pizza

Snacks for the big game are as easy as pie with these fast and simple homemade pizza recipes topped with wild game

Who needs take out when you can serve homemade pizza instead? Top with your own wild game meat and any number of cheeses and creative toppings for a personalized pie. — Kris Wetherbee

"Get Your Game On" Greek Pizza

This no-sauce pizza may seem unconventional, but the flavorful combination of toppings makes it a hearty crowd-pleaser. Use a multi-grain or whole wheat pizza dough or crust for an extra shot of flavor. Make it week-night-fast by preparing the toppings beforehand, then assemble and bake the pizza minutes before kick-off.

Ingredients

Directions

  1. Preheat oven to 450 F. Coat a large baking sheet or 14- to 15-inch pizza screen with nonstick cooking spray and set aside.
  2. Roll out dough on a lightly floured surface to the size of the baking sheet or pizza screen. Transfer to the baking sheet or screen and brush with oil.
  3. Place ground game in a medium nonstick skillet. Cook over medium-high heat, breaking up the meat with a wooden spoon, until the meat is browned, about 4 to 6 minutes. Drain any fat or liquid and transfer meat to a paper towel-lined plate.
  4. Arrange spinach, basil and tomato slices over the pizza crust. Top with the cooked ground game, red onion, artichoke hearts and feta cheese, spreading evenly to the edges. Bake until the crust is crispy and golden, 10 to 15 minutes. Slice and serve. Makes 8 servings