Donatella’s Pizza Crust Mix

Need a little inspiration for making the perfect pizza? Look no further- here are some of my favorite recipes, made easier by the use of my HSN Pizza Crust Mix & Table-top Oven. My biggest advice? Have fun! There are no rules to abide by, so fish out your favorite meats, cheeses, veggies, and sauces and start making your own masterpiece. To prepare my Pizza Crust Mix, grab your favorite flavor and follow my lead...

Directions

  • Preheat oven to 450°F.
  • Add pouch 1 – yeast and teaspoon of sugar – to warm water. Stir until well combined, set aside for 5 minutes.

BY MIXER (Fitted with a Flat Paddle)

  • Add pouch 2 (pizza dough mix) to mixing bowl.
  • On medium speed, add the sugar, water, yeast mixture and oil.
  • Continue to mix on medium-low speed for 2 – 3 minutes until it forms into one large dough ball.

BY HAND MIXER

  • Mix together dough mix, yeast, water, sugar, and oil using a fork.
  • When water is incorporated, turn dough ball onto a floured surface and knead by hand for 6 to 8 minutes, or until dough is tacky to the touch.
  • Sprinkle some flour on your counter and roll the dough into a large dough ball.

FORMING YOUR CRUST

  • Sprinkle some flour on your counter and roll out the dough to your desired shape.
  • Roll out dough into approximately 12” round, flipping the dough regularly as your roll to ensure that it does not stick to surface.

Ingredients for Pesto Pizza

(Makes 2 personal pies)

  • 1 Donatella’s pizza dough mix
  • 4 ounces grated mozzarella
  • 2 ounces Donatella’s pesto
  • 1 tbsp. Parmesan
  • 1 handful of chopped cherry tomatoes
  • 1 tsp. extra virgin olive oil
  • salt & pepper to taste

Directions

  • Spread two ounces of Donatella’s pesto evenly on entire surface of dough, leaving 1/4” of dough to form
edge of pizza.
  • Cut mozzarella into 4 uniform slices & place on pizza with cherry tomatoes.
  • Slide pizza directly onto pizza stone & bake approximately 8-12 minutes, until edge of pizza is golden brown & cheese is bubbling.
  • Remove from oven, add Parmesan, salt, pepper & extra virgin olive oil on top & serve.

Ingredients for Garlic Knots

(Makes 16)

  • 1 Donatella’s pizza dough mix
  • 1 teaspoon sugar
  • 2 tablespoons olive oil or vegetable oil
  • 10 cloves of garlic, minced
  • ½ cup olive oil
  • 2 tsp. garlic salt
  • ¼ tsp. black pepper
  • ½ cup parmesan cheese
  • ¼ cup parsley, chopped
  • electric mixer with a paddle (optional)

Directions

  • Line a sheet pan with parchment paper. If using Donatella’s Pizza oven, use two 10” squares of parchment paper or foil.
  • On a lightly floured surface roll out pizza dough to into a 8”x16” rectangle.
  • Drizzle with half of the olive oil and sprinkle with garlic salt, black pepper, half of the minced garlic, and half of the parmesan cheese.
  • Fold in half to create a 4”x16” rectangle.
  • With a knife or pizza cutter, cut 16 1” strips and tie each into a knot.
  • Sprinkle remaining oil, parmesan and garlic on top of the knots and bake each for 15 minutes. Sprinkle with fresh parsley.

Ingredients for Chicken Parm Pizza

  • 1 cup Donatella Marinara Sauce
  • 12 chicken nuggets (or 4 chicken cutlets cut into 1” strips)
  • 8 oz. mozzarella cheese, grated or sliced into 12 pieces
  • ¼ cup Donatella’s pesto
  • ¼ cup parmesan cheese
  • 1tsp olive oil
  • salt & pepper to taste

Directions

  • Carefully spread half of the tomato sauce on each pizza crust, leaving a 1” border.
  • Place half the chicken nuggets or chicken cutlets on each pizza.
  • Top each with a piece of mozzarella cheese and top with the pesto.
  • Sprinkle each pizza with parmesan cheese and drizzle with olive oil and sprinkle with a little salt and pepper.
  • Bake each pizza for 15 minutes in Donatella’s Pizza oven.

Ingredients for Prosciutto & Spinach Pizza

(makes 2 pies)

  • 1 package Donatella Pizza dough mix
  • 1 tsp Olive oil
  • 16 ounces Donatella's alfredo sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups shredded mozzarella or sliced Fresh mozzarella
  • 1 cup frozen spinach, thawed and excess water squeezed out
  • 10 slices prosciutto, chopped

Directions

  • Preheat oven to 450 degrees F.
  • Working on lightly floured surface, roll out pizza dough into a 12-inch-diameter round.
  • Transfer to prepared baking sheet or pizza pan.
  • Spread half of the alfredo sauce on each pizza, mixture evenly over the top, leaving a 1-inch border
  • Top with mozzarella, spinach and prosciutto.
  • Place into oven and bake for 15, or until the crust is crisp and brown on the bottom and the cheese is melted on top.
  • Cut the pizza into wedges and serve immediately
  • This would be great with diced up grilled chicken as well. If you want to keep it vegetarian, feel free to substitute your favorite roasted vegetables for the prosciutto.

Ingredients for Nutella Pizza

(Makes 2 personal pies)

  • 1 Donatella’s pizza dough mix
  • 2 cups of Nutella spread
  • 1 large banana, cut into 1/4 “ slices
  • 4 strawberries, cut into ¼” slices
  • 1 cup mini marshmallows

Directions

  • Bake each crust for 12 minutes and remove from the oven.
  • While the crusts are still hot, spread each with half of the Nutella mixture, taking care to leave a one inch border.
  • Top with bananas, strawberries and marshmallows.
  • Slice and serve.
  • Be creative with the toppings! Try sprinkling on crumbled cookies, candies, fruit or swirling in marshmallow fluff with the Nutella.

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