Pizza makes me think back to all times I've ever had friends over to play around in the kitchen with me. With pizza, you can mix and match ingredients and everyone can have fun coming up with their own pizza combos. I love having friends over for homemade pizza parties, and these three pizzas happen to be my favorite flavor combos I've discovered!

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Grocery List (4-6 people for 3 pizzas)

Pizza Dough (makes 3 medium pizzas):

¼ cup dry white wine
2 packages of Pizza Crust yeast (no rise necessary)
1 tbsp honey
1 tsp Kosher salt
4 tbsp olive oil
3 ½ cups flour (plus extra for kneading)

Apple, Smoked Gouda, & Bacon Pizza:

¼ cup good quality extra virgin olive oil
1 small onion – sliced thin
Kosher salt
1 small Granny Smith Apple – sliced thin
6 oz smoked gouda 5 slices bacon – fried and crumbled

Fig, Burrata, & Prosciutto Pizza:

¼ cup good quality extra virgin olive oil
10-12 dry black mission figs – chopped
8 oz burrata cheese (or mozzarella) – sliced
4 oz prosciutto – sliced

BLT pizza:

2 tbsp sour cream
1 tbsp mayo
1 lemon – juiced
1 tsp garlic - minced
2 tbsp chives – chopped
Kosher Salt
Pepper
2 medium Heirloom tomatoes – sliced ½ inch thick
8 slices of bacon – fried
2 cups arugula
2 tbsp olive oil

Directions:

Pizza Dough:

Combine the wine with 1 cup of water and heat in a microwave until it’s 100-110 degrees. Add it to a stand mixer with the yeast, honey, salt, and 3 tbsp of the olive oil. Stir with your hand to combine.
With a dough hook attached begin mixing at medium-high speed, slowly adding 1 cup of flour at a time until dough begins to form and is slightly sticky. If it’s too sticky, add more flour. (Cook’s Note: You don’t have to use a stand mixer to make pizza dough. You can just as easily do it manually by putting the wet ingredients into a bowl and slowly incorporating the flour with a wooden spoon until it all comes together).
On a well-floured surface, bring dough together in a ball and knead for about 3-4 minutes or until smooth and elastic, adding flour to the board if it sticks. Pour the remaining 1 tbsp of olive oil into a bowl and spread around with your fingers so the oil completely covers the inside of the bowl. Put the ball of dough in the bowl and roll around, covering in olive oil. Cover with plastic wrap and set aside until ready to use.
When ready to use, flour your board again so dough doesn’t stick. Cut the dough into three even pieces. One at a time, using a rolling pin, roll each piece out into an oval/rectangle shape and place on a baking sheet covered with a thin layer of olive oil. Get ready to build your pizzas! (Cook’s note: you should have your ingredients ready to go once you roll your dough out. If dough sits in open air too long, it can become dry and crack).

Apple, Smoked Gouda, & Bacon Pizza:

Heat oven to 475 degrees. Heat olive oil over medium heat in a sauté pan. and sauté onions with a sprinkle of salt until soft and light brown in color. Pour olive oil mixture over prepared pizza dough and spread evenly. Top with smoked gouda, apples, and bacon. Bake for 10-12 minutes until crust is light brown and crisp.

Fig, Burrata, & Prosciutto Pizza:

Spread olive oil evenly over prepared pizza dough. Top with figs, burrata, and prosciutto. Bake for 10-12 minutes until crust is light brown and crisp.

BLT Pizza:

In a small bowl, mix together the sour cream, mayo, juice of half the lemon, garlic, chives, and a sprinkle of salt and pepper, and spread evenly over prepared pizza dough. Top with sliced tomatoes. Sprinkle the tomatoes with salt and pepper. Bake for 10-12 minutes until crust is light brown and crisp. Toss arugula in a medium bowl with the juice of the other lemon half, olive oil, and a dash of salt and pepper. Top cooked pizza with arugula salad.