Showing posts with label Pizzas. Show all posts
Showing posts with label Pizzas. Show all posts
Chicken Pizza Recipe
For Pizza dough:
Instant Yeast – 1 tsp
Flour – 3 cup
Salt – ¾ tsp
Sugar – 1 tsp
Method:
First of all put yeast in 4 tbsp warm water and make frothy, then mix all dry ingredients and then mix yeast and make a dough with warm water, put aside until it has doubled in size.
Pizza Sauce:
Onion – 1 medium
Garlic – 1 clove
Oil – 3 tsp
Tomatoes – 5
Red crushed chilli – ½ tsp
Salt – as taste
Tomato ketchup – 2 tbsp
Oregano – ¼ tsp
Directions:
Take a pan, put oil and heat it up and put thinly chopped onion and garlic and fry until soft, then put chopped tomatoes, red crushed chilli, salt , tomato ketchup and oregano and mix well and let it cook till tomato mix well and become in tomato sauce form, if you need water, put a bit of water and cook until done, when done apply on pizza base.
For Pizza topping:
Chicken – 300g
Oil – 2 tbsp
Garlic – 1 clove
Lemon juice – 2 tbsp
Salt – as taste
Mushrooms – as you like
Red chilli powder – 2 tsp
Mozzarella cheese – as you need
Oregano – ¼ tsp
Pizza sauce – as you need
Onion – 1
Capsicum – 1
Red crushed chilli – ½ tsp
Directions:
Take a pan, put oil and heat it up, then put chicken and garlic and fry till chicken becomes in white colour, then put lemon juice and salt and mix well, when water is dry, put mushrooms and fry for 1 min & take it off the cooker, let it cool, then put cheese, red chilli powder & oregano & mix well.
On a floured surface, roll out dough & place on a greased sheet pan. Shape to fill the sheet pan, spread pizza sauce evenly over pizza dough. Sprinkle mozzarella, chicken, onions, capsicum, cheese, & red crushed chilli on top. Bake for 12 minutes or until cheese bubbles in preheated oven 240C, 490F, & Gas mark 9.
Instant Yeast – 1 tsp
Flour – 3 cup
Salt – ¾ tsp
Sugar – 1 tsp
Method:
First of all put yeast in 4 tbsp warm water and make frothy, then mix all dry ingredients and then mix yeast and make a dough with warm water, put aside until it has doubled in size.
Pizza Sauce:
Onion – 1 medium
Garlic – 1 clove
Oil – 3 tsp
Tomatoes – 5
Red crushed chilli – ½ tsp
Salt – as taste
Tomato ketchup – 2 tbsp
Oregano – ¼ tsp
Directions:
Take a pan, put oil and heat it up and put thinly chopped onion and garlic and fry until soft, then put chopped tomatoes, red crushed chilli, salt , tomato ketchup and oregano and mix well and let it cook till tomato mix well and become in tomato sauce form, if you need water, put a bit of water and cook until done, when done apply on pizza base.
For Pizza topping:
Chicken – 300g
Oil – 2 tbsp
Garlic – 1 clove
Lemon juice – 2 tbsp
Salt – as taste
Mushrooms – as you like
Red chilli powder – 2 tsp
Mozzarella cheese – as you need
Oregano – ¼ tsp
Pizza sauce – as you need
Onion – 1
Capsicum – 1
Red crushed chilli – ½ tsp
Directions:
Take a pan, put oil and heat it up, then put chicken and garlic and fry till chicken becomes in white colour, then put lemon juice and salt and mix well, when water is dry, put mushrooms and fry for 1 min & take it off the cooker, let it cool, then put cheese, red chilli powder & oregano & mix well.
On a floured surface, roll out dough & place on a greased sheet pan. Shape to fill the sheet pan, spread pizza sauce evenly over pizza dough. Sprinkle mozzarella, chicken, onions, capsicum, cheese, & red crushed chilli on top. Bake for 12 minutes or until cheese bubbles in preheated oven 240C, 490F, & Gas mark 9.
Lahmacun Turkish Pizza Recipe
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Ingredients...........
For the Lamb Sauce:
1 teaspoon chopped garlic
1 yellow onion, chopped
3 tablespoons chopped fresh basil
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 lemon, juiced
4 teaspoons olive oil
4 roma (plum) tomatoes, halved
1 pound lean ground lamb
6 tablespoons double concentrated tomato paste
cayenne pepper to taste
salt to taste
For the Dough
3 1/4 teaspoons active dry yeast
1/2 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
2 teaspoons salt
1/4 cup vegetable oil
1/2 cup water
For the Garlic Sauce
1 cup plain yogurt
1/2 teaspoon chopped fresh parsley
1/4 teaspoon crushed garlic
salt and ground black pepper to taste
For the Garnish
1 cup shredded green cabbage
1 cup shredded red cabbage
Method............
Heat a large skillet over medium-high heat. Combine the garlic, onion, basil, parsley, mint, paprika, cumin, coriander, diced bell peppers, lemon juice, and olive oil in a food processor. Pulse the vegetables until finely chopped. Add the halved tomatoes and process until the mixture is a thick puree.
Place the lamb in the preheated skillet and reduce the heat to medium. Add the puree and the tomato paste and mix well. Cook and stir until the lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer the mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate overnight.
Dissolve the yeast and sugar in 1 cup warm water. Combine the flour and salt in a mixing bowl and stir well. Add the vegetable oil and 1/2 cup water to the yeast mixture and pour it over the flour. Use your hands to mix the dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Shape the dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove the lamb sauce from the refrigerator and allow it to come up to room temperature. Prepare the garlic sauce: combine the yogurt, parsley, crushed garlic, and salt and pepper to taste. Stir well and set aside.
Punch the dough down, transfer it to a floured work surface, and cut the dough into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
Preheat an oven to 500 degrees F (260 degrees C).
Stir the lamb sauce and then spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks to the dough. Bake pizzas on parchment paper-lined baking sheets on the lowest oven rack until the edges are a light tan color, 8 to 10 minutes.
Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for three days or in the freezer for three months. To reheat, place the pizzas in a 350 degree F oven (175 degrees C) for 8 minutes.
To assemble the lahmacun, drizzle with garlic sauce, top with shredded cabbage, and roll up to eat. See the Cook's Notes for other garnish ideas................(...).....................
Vidalia Onion Tomato Pizza Recipe
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Ingredients............
1 (.25 ounce) package active dry yeast
1/2 teaspoon sugar
1 1/2 cups warm water (110 degrees to 115 degrees)
3 tablespoons olive or vegetable oil, divided
1/2 teaspoon salt
4 1/3 cups all-purpose flour
2 (15 ounce) cans pizza sauce, divided
2 large Vidalia or sweet onions, thinly sliced
4 medium tomatoes, thinly sliced
2 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded Cheddar cheese
Method.........
In a bowl, dissolve yeast and sugar in warm water. Add 2 tablespoons oil, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Press dough onto the bottom and 1 in. up the sides of two greased 14-in. pizza pans. Spread 3/4 cup pizza sauce over each. Bake at 450 degrees F for 5 minutes. Meanwhile, in a skillet, saute onions in remaining oil until tender.
Arrange tomato slices over pizzas. Combine cheeses; sprinkle over tomatoes. Top with onions. Bake 10-15 minutes longer or until cheese is melted. Warm remaining pizza sauce; serve with pizza...................
Calzone Rolls Pizza
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Ingredients............
1 2/3 cups warm water (70 to 80 degrees F)
2 tablespoons nonfat dry milk powder
2 tablespoons sugar
2 tablespoons shortening
1 1/4 teaspoons salt
4 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
1/3 cup pizza sauce
1/2 cup diced pepperoni
1 cup shredded pizza cheese blend
1/4 cup chopped ripe olives
2 tablespoons grated Parmesan cheese
Method..........
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a small skillet, saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes.
Roll each portion into a 16-in. x 10-in. rectangle; spread with pizza sauce. Top with onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices (discard end pieces).
Place slices cut side down in two greased 9-in. round baking pans. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 18-22 minutes or until golden brown. Serve warm.................
Thin Crust Pizza
is probably the most widely known type of pizza dough and is usually used for traditional pizzas throughout Europe and in the United States.Thin crust pizza bases are perfect for pizza lovers who prefer to taste more of the sauce, cheese and other toppings and don't want to be filled up too quickly. It's usual to make thin pizzas larger than thick based pizzas....
Ingredients.....
1 envelope of dry yeast
1/4 teaspoon of sugar
3/4 cup of lukewarm water
1 3/4 cups of unbleached plain flour
1/2 teaspoon of salt..
Procedure......
Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water. Mix a little and let sit for 6-8 minutes.
Combine 1 3/4 cups of unbleached plain flour with 1/2 teaspoon of salt in a bowl or food processor.
Pour the water combination into the bowl (or food processor) and mix until ready to knead (around 30 second in a food processor). If using a bowl, mix with a spoon until you have a neat ball.
Prepare a lightly spinkled surface with flour. Turn out dough and knead for around 2-3 minutes. Lightly cover your finger tips with flour if the mixture is a little sticky.
Roll out by hand for a 12'' base.
Place in 12'' lighly oiled oven pan. Press out dough to form a slight lip.
Prepare and apply your sauce and topping or choice.
Cook in a pre-heated over (500F) for 8-12 minutes (times may vary based on different ovens. Fan assited oven will be quicker!).
Remove from oven, slice and share with your favourite friends and/or family members .....
Pizza Pasta Recipe
Ingredients..........
8 ounces rotini pasta
1 pound lean ground beef
1 small onion, diced
1 (28 ounce) jar spaghetti sauce
4 ounces sliced pepperoni sausage
2 cups shredded mozzarella cheese
Directions...........
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium skillet over medium-high heat, cook beef with onion until beef is brown. Drain. Combine beef mixture with spaghetti sauce, pepperoni and cooked pasta and pour into a 9x13 inch baking dish. Top with mozzarella.
Bake in preheated oven for 30 minutes, until cheese is melted and golden..........!
Dessert Pizza Recipe
Ingredients.....
1 (18 ounce) package refrigerated sugar cookie dough.
1 (8 ounce) container frozen whipped topping, thawed.
1/2 cup sliced banana.
1/2 cup sliced fresh strawberries
1/2 cup crushed pineapple, drained
1/2 cup seedless grapes, halved
Directions......
Preheat oven to 350 degrees F (175 degrees C).
Press cookie dough evenly into a 12 inch pizza pan. Bake in preheated oven for 15 to 20 minutes, until golden brown. Cool in pan on wire rack.
Spread whipped topping over cooled crust. Arrange fruit in a decorative pattern. Refrigerate until ready to serve.
Cool Veggie Pizza Pizza Recipes
Ingredients .................
1 (10 ounce) can refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1/2 tablespoon mayonnaise
1 teaspoon dried dill weed
Directions ..........
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 9x13 inch pan or 13 inch round pizza stone, arrange the crescent roll dough in a single layer. Pinch together the edges of the dough. Bake for 12 minutes, or until it becomes a golden brown crust. Remove the crust from the oven and allow it to cool.
In a medium bowl, mix together the cream cheese, mayonnaise and dill. Evenly spread the cream cheese mixture on the crust. Sprinkle toppings on top of the cream cheese spread. Refrigerate for 30 minutes to allow the spread to thicken.
Cut the chilled pizza into wedges or squares with a pizza cutter to serve.
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