Pizza Party

Updated: Oct 31, 2019


I love making pizza when both boys are home. It always seems like a party. I generally announce that it's on the menu, and they each pick the toppings. This last time Ethan chose a white pizza with prosciutto and pesto and Steven wanted one topped with mushrooms, onions, and leftover steak from the night before. I added one in for good measure and topped it with fontina cheese, mushrooms, and truffle spread. I cheated and purchased good quality dough, so all I had to do was to shape, top, and eat. They were all equally delicious, and as always, the boys had the leftovers for breakfast. Pizza is not only a perennial favorite, but the variations are limitless. Feel free to deviate and have some fun; after all, it's a party.


Ingredients for Pizza Party:

3 large pies


*3- pound pizza dough, room temperature

extra virgin olive oil

medium ground cornmeal for dusting the peel

flour for rolling and shaping the pizzas

* Full disclosure the dough that I purchased each weighed 22 ounces or 1 lb. 6 oz. so don't worry if the dough is a little bigger


Ethan's Pizza:

1 cup good quality ricotta + 1 tablespoon extra virgin olive oil, combine

1/2 pound fresh mozzarella cut into cubes

5-6 slices prosciutto or 3 ounces

1/2 - 3/4 cup pesto


Steven's Pizza:


1/2 pound fresh mozzarella, thinly sliced

1 cup pizza sauce

small red onion, thinly sliced

about 2-3 cups sliced mushrooms

1-2 cups of leftover sliced steak

fresh basil


Chef's Choice Pizza:


Fontina Cheese

Truffle Sauce

2-3 cups sliced mushrooms

You will also need a pizza stone, peel, and a rolling pin.


I have the Old Stone Oven Rectangular Pizza Stone. Click HERE to learn more about the pizza stone I use.








I have the Pizzacraft Pizza Peel. Click HERE to learn more about the peel.








Time - Saving Tip: This recipe calls for premade pizza dough which saves a lot of time.


Let's see what we need.


Time to cook.



Place the pizza dough on a lightly floured surface. Cover with plastic wrap and bring to room temperature. I usually remove my dough out of the refrigerator in the morning to use late in the afternoon. Prepare all of the ingredients so they are ready for you to top the pizzas.


Place the stone on the bottom rack in the oven and preheat the oven to 500 degrees. When the dough is at room temperature, it is easy to shape. Working with one dough at a time, using your hands flatten one of the balls into a disc. Starting with one section of the dough, start pressing gently with your fingers, turning the disk as you flatten. By now, the disc will be larger and flatter. Use a rolling pin to flatten it into a pizza shape. If needed, sprinkle a little flour on the dough, so the rolling pin doesn't stick. Don't worry if it doesn't look like a perfect pizza round.


Sprinkle a little cornmeal on the peel. Move it around a bit to make sure there is enough cornmeal on the peel so that the dough will not stick.


Prepare one pie at a time. Let's start with Ethan's pizza. Place one piece of dough on top of the peel and spread with ricotta mixture. Then top with the mozzarella cubes and make dollops of pesto sauce all over the cheese. Using the peel slide the pizza with a quick jerk reaction with your hand and wrist slide the pizza onto the heated stone. Once the cheese is bubbling, it's ready. Use the peel to transfer the pizza to a rack and top with slices of prosciutto, a little shaved parmesan, and a nice drizzle of olive oil. Ethan has good taste! Now you're ready for the next one.


We're ready for Steven's Pizza. Place one piece of dough on top of the peel and spread with the sauce. Depending on the size of your crust will determine how much sauce you should use. Then follow with the rest of the ingredients, add the cheese, meat, onions, and then mushrooms. Using the peel slide the pizza with a quick jerk reaction with your hand and wrist slide the pizza onto the heated stone. Once ready, use the peel to transfer the pizza to a rack and start with the next one. Steven picked out great toppings.


Last but not least my choice. You know the drill, top the pizza with the fontina, mushrooms and drizzle with olive oil. Once the cheese melts and the mushrooms looked cook remove it from the oven and drizzle with the truffle sauce.


They're ready! Party Pizza is a good time and incredibly delicious. We change the toppings all of the time, but these are pretty much the family favorites. The boys gave all of the pies a thumbs up, and we all agree that rivals any pizza we've had out. Give this a try, and I know you and your family will love it, too.


Enjoy!


Pizza Party:

3 large pies


  • *3- pound pizza dough, room temperature

  • extra virgin olive oil

  • medium ground cornmeal for dusting the peel

  • flour for rolling and shaping the pizzas

  • * Full disclosure the dough that I purchased each weighed 22 ounces or 1 lb. 6 oz. so don't worry if the dough is a little bigger


Ethan's Pizza:

  • 1 cup good quality ricotta + 1 tablespoon extra virgin olive oil, combine

  • 1/2 pound fresh mozzarella cut into cubes

  • 5-6 slices prosciutto or 3 ounces

  • 1/2 - 3/4 cup pesto


Steven's Pizza:

  • 1/2 pound fresh mozzarella, thinly sliced

  • 1 cup pizza sauce

  • small red onion, thinly sliced

  • about 2-3 cups sliced mushrooms

  • 1-2 cups of leftover sliced steak

  • fresh basil


Chef's Choice Pizza:


  • Fontina Cheese

  • Truffle Sauce

  • 2-3 cups sliced mushrooms


  • You will also need a pizza stone, peel, and a rolling pin.

  • Place the pizza dough on a lightly floured surface. Cover with plastic wrap and bring to room temperature. I usually remove my dough out of the refrigerator in the morning to use late in the afternoon. Prepare all of the ingredients so they are ready for you to top the pizzas.

  • Place the stone on the bottom rack in the oven and preheat the oven to 500 degrees. When the dough is at room temperature, it is easy to shape. Working with one dough at a time, using your hands flatten one of the balls into a disc. Starting with one section of the dough, start pressing gently with your fingers, turning the disk as you flatten. By now, the disc will be larger and flatter. Use a rolling pin to flatten it into a pizza shape. If needed, sprinkle a little flour on the dough, so the rolling pin doesn't stick. Don't worry if it doesn't look like a perfect pizza round.

  • Sprinkle a little cornmeal on the peel. Move it around a bit to make sure there is enough cornmeal on the peel so that the dough will not stick.

  • Prepare one pie at a time. Let's start with Ethan's pizza. Place one piece of dough on top of the peel and spread with ricotta mixture. Then top with the mozzarella cubes and make dollops of pesto sauce all over the cheese. Using the peel slide the pizza with a quick jerk reaction with your hand and wrist slide the pizza onto the heated stone. Once the cheese is bubbling, it's ready. Use the peel to transfer the pizza to a rack and top with slices of prosciutto, a little shaved parmesan, and a nice drizzle of olive oil. Ethan has good taste! Now you're ready for the next one.

  • We're ready for Steven's Pizza. Place one piece of dough on top of the peel and spread with the sauce. Depending on the size of your crust will determine how much sauce you should use. Then follow with the rest of the ingredients, add the cheese, meat, onions, and then mushrooms. Using the peel slide the pizza with a quick jerk reaction with your hand and wrist slide the pizza onto the heated stone. Once ready, use the peel to transfer the pizza to a rack and start with the next one. Steven picked out great toppings.

  • Last but not least my choice. You know the drill, top the pizza with the fontina, mushrooms and drizzle with olive oil. Once the cheese melts and the mushrooms looked cook remove it from the oven and drizzle with the truffle sauce.

  • Time - Saving Tip: This recipe calls for premade pizza dough which saves a lot of time.

2018 Cranberry Walk