Bacon Pizza
Recipe Ingredients:
1 (12 inch) pizza crust unbaked
1 cup pizza sauce
2/3 cup shredded mozzarella cheese
6 ounces bacon cut in bits
1/2 cup thinly sliced fresh mushrooms
1 small green or red bell pepper cut in rings
1/2 teaspoon crushed dried oregano
1/2 teaspoon crushed dried basil
crushed red pepper flakes
Directions:
Preheat oven to 450F. Place the unbaked pizza crust on an ungreased nonstick pizza pan. Spread the pizza sauce over the crust, leaving a 1-inch border around the rim. Sprinkle with half of the cheese. Arrange the bacon on top of the cheese, covering evenly. Top with mushroom slices and bell pepper rings.
Sprinkle evenly with oregano, basil, and red pepper flakes. Top with remaining cheese. Bake for 3 to 15 minutes, until the crust is crisp and the cheese is melted and browned.
International recipes
Mostrando entradas con la etiqueta Pizza Recipes. Mostrar todas las entradas
Mostrando entradas con la etiqueta Pizza Recipes. Mostrar todas las entradas
jueves, 10 de abril de 2008
martes, 22 de enero de 2008
VEGETABLE PIZZA
40 g tomatoes
100 g courgettes
40 g chilies
80 g sweet corn
40 g mushrooms
32 g chanterelles
30 g wild mushrooms
480 g Mozzarella cheese
Mushrooms, courgettes and Mozzarella form the first layer of the pizza. Next top with chilies and the chopped tomatoes. Finally add the chanterelles, wild mushrooms, sweet corn and chopped courgettes. Bake in preheated oven at 180 for 15-20 minutes.
100 g courgettes
40 g chilies
80 g sweet corn
40 g mushrooms
32 g chanterelles
30 g wild mushrooms
480 g Mozzarella cheese
Mushrooms, courgettes and Mozzarella form the first layer of the pizza. Next top with chilies and the chopped tomatoes. Finally add the chanterelles, wild mushrooms, sweet corn and chopped courgettes. Bake in preheated oven at 180 for 15-20 minutes.
FISH PIZZA
160 g tomatoes
80 g courgettes
160 g shrimps
40 g squid
160 g anchovies
10 g salmon
140 g hard-boiled eggs
340 g Mozzarella cheese
16 g oregano
Lay the tomatoes and courgettes on the dough. Arrange the seafood and the egg decoratively on top, then sprinkle with oregano and cheese and bake in a preheated oven at 180 for 15-20 minutes.
80 g courgettes
160 g shrimps
40 g squid
160 g anchovies
10 g salmon
140 g hard-boiled eggs
340 g Mozzarella cheese
16 g oregano
Lay the tomatoes and courgettes on the dough. Arrange the seafood and the egg decoratively on top, then sprinkle with oregano and cheese and bake in a preheated oven at 180 for 15-20 minutes.
PIZZA MARGHERITA
300 g tomatoes
35 g olives
140 g Mozzarella cheese
55 g Parmesan chesse
22 g oregano Slice tomatoes.
Top dough with tomatoes and spread sliced Mozarella on top. Sprinkle with oregano and olives, then with grated Parmesan chsse. Bake in preheated oven at 250 for about 20 minutes.
35 g olives
140 g Mozzarella cheese
55 g Parmesan chesse
22 g oregano Slice tomatoes.
Top dough with tomatoes and spread sliced Mozarella on top. Sprinkle with oregano and olives, then with grated Parmesan chsse. Bake in preheated oven at 250 for about 20 minutes.
martes, 8 de enero de 2008
Thin Crust Pizza Dough Recipe
Ingredients:
* 3 cups bread flour
* 7/8 cup warm water
* 1 tablespoon vegetable shortening (Crisco)
* 1 teaspoon active dry yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar
Directions:
In a heavy-duty stand mixer fitted with dough hook, add the water, shortening, yeast, and sugar. mix thoroughly until yeast has fully dissolved. Add flour and salt. Mix on low until most of the flour and water has mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will eventually form a cohesive ball. There should be no raw flour or crumbs remaining in the bowl. The dough will be somewhat dry and dense. Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential so that the dough will develop its signature texture and, more importantly, its unique flavor! Do not skip this step!
preheat your oven to 500 F about one hour before you plan to bake the pizza. Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin, roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
Next, precook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed.
Add your sauce, shredded mozzarella cheese,and your favorite toppings. Continue baking, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust. Once cool.
* 3 cups bread flour
* 7/8 cup warm water
* 1 tablespoon vegetable shortening (Crisco)
* 1 teaspoon active dry yeast
* 1 teaspoon salt
* 1/2 teaspoon sugar
Directions:
In a heavy-duty stand mixer fitted with dough hook, add the water, shortening, yeast, and sugar. mix thoroughly until yeast has fully dissolved. Add flour and salt. Mix on low until most of the flour and water has mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will eventually form a cohesive ball. There should be no raw flour or crumbs remaining in the bowl. The dough will be somewhat dry and dense. Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using. Please note that I cannot over-emphasize the importance of a 24-hour rising time since it is absolutely essential so that the dough will develop its signature texture and, more importantly, its unique flavor! Do not skip this step!
preheat your oven to 500 F about one hour before you plan to bake the pizza. Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin, roll the dough out very thin to form a 24-inch or larger circle. If you're using a cutter pizza pan (recommended), dust the pan lightly with flour, place the dough in the pan and dock. Use the rolling pin to trim off the excess dough drooping over the sides of the pan. If you wish to cook the pizza directly on a pizza stone (not using a pan), then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
Next, precook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed.
Add your sauce, shredded mozzarella cheese,and your favorite toppings. Continue baking, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes. Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust. Once cool.
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