Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Monday, May 5, 2014
Mushroom and Capsicum Thin Crust Pizza
Learn how to make pizza base , how to make pizza sauce and top it with juicy mushrooms and Capsicum.
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| Mushroom and Capsicum Pizza |
Serves- 2 personal pizzas
Prep time- 1 and 1/2 hours
Cooking time- 15 mins
Ingredients for pizza base
Maida flour / All purpose flour- 1 cup
Active dry yeast- 1 and 1/4 tsp
Warm water- 1/2 cup
Sugar- 1 tsp
Salt- 1/2 tsp
Olive oil- 1 tbsp
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| Homemade Pizza |
Method
In a bowl dissolve sugar in warm water, sprinkler yeast on top and gently mix, cover with lid and set aside for 10 mins until yeast mixture becomes frothy.
In a large bowl combine maida flour, salt, olive oil and yeast mixture, knead for 15 mins until dough becomes soft and smooth.( If dough is sticky sprinkle few tbsp flour, knead and adjust). Set aside dough covered with damp cloth for 45 mins. After 45 mins when dough doubled in size, punch dough until air escapes and knead again for 10 mins. Again set aside for 20 mins covered with damp cloth. Once again when dough has doubled in size its ready for making pizzas.
Ingredients for topping
Pizza Sauce- 1 cup ( For pizza sauce recipe click here )
Sliced mushroom- 1 cup( 100 gms)
Sliced Capsicum ( Green Bell Pepper )- 1 no
Dried oregano- 1 tsp
Garlic powder- 1 tsp
Grated Mozzarella cheese / Pizza cheese- 2 cups
Olive oil- 2 tbsp
How to assemble pizza and bake
Pre- heat oven at 200° C.
Divide dough into two equal parts, roll out each dough into 1/4 " thick round. Placed rolled dough on baking sheet and wait for 5 to 7 mins until it slightly rises. Spread 1/2 cup pizza sauce on the top of rolled dough, arrange 1/2 of mushrooms and 1/2 of sliced capsicum on top, sprinkle 1/2 tsp oregano and 1/2 tsp garlic powder on top. Finally sprinkle 1 cup mozzarella cheese generously on top of pizza and drizzle 1 tbsp olive oil on top of cheese.
Place the prepared pizza in the center rack of the oven and bake at 200°C for 15 mins or until pizza base is slightly browned and cheese melted on top. Serve hot.
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| Home made Thin crust pizza |
Tips and Tricks for perfect pizza
Do not top pizza with too much of sauce, too much of sauce makes pizza soggy.
Do not over crowd pizza with lots of toppings, again too much of topping does not give enough space to cook pizza properly, which again leads to soggy pizza.
Two to three toppings and 1/4 cup to 1/2 cup of pizza sauce is good enough for an perfect pizza.
Tuesday, April 15, 2014
Pizza cups
Pizza cups
Ingredients for pizza dough
- Flour 2 cups
- Yeast 1 ½ tsp
- Salt ½ tsp
- Sugar 1 tsp
- Oil 2 tbsp
- Milk powder 2 tbsp
- Egg 1
- Luke warm water to knead
- Butter to grease muffin tray
Ingredients for filling
- Bhuna keema 1 cup
- Cheddar cheese ½ cup
- Chopped onion 3 tbsp
- Capsicum chopped 3 tbsp
- Sweet corn 2 tbsp
- Egg yolk 1
- Coriander leaves 2 tbsp
- Green chilies chopped 2
- Crushed red pepper 1 tsp
- Oregano 1 tsp
Method
- Knead pizza dough soft with all the given ingredients, leave to rise for 1 hour. Punch down roll and cut with large round 5 inch cutter into circles, grease muffin tray with butter, place each circle and press n bottom and sides on muffin cup, fill with filling, bake for 20 minutes, serve hot.
Friday, February 28, 2014
Burning Tree Native Pizza
1 pc Burning Tree Frybread; cooked and hot
1/2 cup anasazi beans; mashed and hot
1/2 cup cheddar cheese; grated
1/2 cup buffalo sausage; cooked and crumbled
1/4 cup backon; cooked and chopped
1/4 cup jalapinos; pickled and sliced
Cook the frybread do not allow to bubble too large after brown on both sides and while hot spread with beans and sprinkle cheese then add sausage, bacon and jalapinos evenly over the cheese. Place in a broiler until cheese is melted. Slice and serve. Remember the fry bread is cooked and brown so cover all areas with beans and cheese and dont over cook.
Burning Tree Restaurant
Monday, February 17, 2014
BBQ Chicken Pizza
It was family night at the lake home of a client of mine, which is an event that she and her family have committed to participating in one night per week. So, for this weeks family dinner, she asked me to come give her some pointers and help her brush up on her cooking skills. We decided it would be fun to experiment with a couple of different pizzas. We started with BBQ chicken pizza.
We actually started by making homemade pizza dough, but opted for the easier ready made pizza crust for last nights dinner and froze the pizza dough in four equal servings for use on another night. Starting with three boneless skinless chicken breasts, we seasoned them with salt and pepper and massaged them with a little bit of olive oil. After preheating a gas grill to a med/med high heat we grilled the chicken for approximately 10 minutes per side. Then, we brushed each side with BBQ sauce and let each side caramelize for just a few minutes more. We let the chicken rest for a few minutes before cutting them up into a medium dice.
To assemble the pizza, we brushed the crust with BBQ sauce, topped it with the chicken cubes, slices of fresh mozzarella, shredded cheddar cheese, sliced red onion and a sprink of parmesan cheese. It baked in a 425 degree oven for about 15-20 minutes. Delicious!
Thursday, January 30, 2014
Margherita Pizza
Carrabbas Margherita Pizza
Copycat Pizza
Makes 1 Pie
store bought pizza dough
semolina, cornmeal or whole wheat flour for the pizza peel
extra-virgin olive oil for brushing
5 ounces fresh whole milk mozzarella, thinly sliced and cut into 2-inch pieces
1½ ripe plum (Roma) tomatoes, cut lengthwise into ¼-inch slices
8 to 10 fresh basil leaves, torn or coarsely chopped
freshly ground black pepper (optional)
Position a rack in the bottom third of the oven. Place baking stone on the rack and preheat the oven to 550°F, allowing at least 30 minutes to reach this temperature. Evenly sprinkle a pizza peel with semolina.
Shape the dough into a 12-inch round. Transfer to the pizza peel. Brush the dough with olive oil. Arrange the mozzarella and tomatoes evenly over the dough, leaving a 1-inch border around the perimeter
Slide the pizza off the peel onto the stone. Close the door immediately and bake until the crust and the underside is browned (use the peel to lift the pizza and check), 8 to 10 minutes. Use the peel to remove the pizza from the oven and transfer to a carving board. Sprinkle with the basil. Let stand for 3 minutes Season with the pepper, if desired. Using a pizza wheel, cut the dough into wedges and serve hot.
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