Archive for the ‘Pizza’ Category

It’s Friday. Time to eat some pizza slices.I love making and eating homemade pizza, it is always the best. But then, I didn’t wanted the same old round pizza, so decided to do some experiment and ended up with this rectangular pizza.I like trying out different crust recipes, different toppings and different shapes of pizza.

This pizza is so good.  It’s flavorful, colorful, and delicious to the core.What I like the most is the thin, light and crunchy crust which is so incredibly good.

For the dough:

  • 2 cups all-purpose flour
  • 3/4 cup warm water plus 1 tbsp
  • 2  1/4 tsp instant or rapid rise yeast
  • 1 tsp garlic powder
  • 3 tbsp extra light olive oil
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp oregano

For the topping:

  • 1  (12 ounce ) can chopped tomatoes, drained and washed
  • 1 jalapeno, deveined and thinly chopped
  • 1 tbsp extra light olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 salt
  • 1/4 tsp freshly ground black pepper
  • 1 cup mozzarella cheese, shredded

Method:

  • In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • Add the 2 tablespoon of olive oil, dried oregano, garlic powder and salt to the yeast-sugar-water mixture.
  • Dump the flour in a large mixing bowl, slowly adding the yeast mixture , knead the dough until smooth and no longer sticky.
  • Shape the dough into a large ball and coat lightly with extra virgin olive oil. Place in a bowl and cover with a damp towel. Set in a warm place to rise until doubled in size about 1 hour.
  • Brush a rimmed baking sheet with olive oil and set aside.
  • Punch down the dough and roll in rectangular shape such that it can fit in the sheet pan. Brush the top with olive oil.
  • Cover and let it rise again until slightly puffed about 1 hour or so.
  • Pre heat oven to 500 degree F.
  • Meanwhile, in a medium bowl combine all the ingredients under topping  except mozzarella cheese and keep aside.
  • Sprinkle the pizzas evenly with grated mozzarella cheese leaving 1/2-inch border on all the sides. Layer tomatoes and jalapeno evenly on the pizza and drizzle with 1 tablespoon of olive oil, sprinkle little salt, freshly ground black pepper, garlic powder, dried oregano and bake for 10 to 12 minutes, until the crust is crisp and the cheeses begin to brown.
  • Let stand 5 minutes before slicing and serving.
Tomato-Jalapeño Thin Crust Pizza
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Pizza Dough

Posted: July 20, 2011 by incidentalcooksuman in Baking, Bread, Pizza
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I love making my own pizza dough, I don’t know I never got comfortable with the store bought ones. Since I can remember, I always make my own and its hardly any diffcult. You just need to throw in some ingredients, knead and let it rise. In couple of hours, you will have your own pizza dough to make a perfect pizza crust. You can also freeze this dough and use it later. Whenever I am making the dough, I always make some exta and freeze some for later use. There’s nothing better than making your own pizza crust and enjoy the goodness every bite.

Everyone has a favorite recipe and have different idea of perfect pizza crust but believe me this is the ultimate pizza crust recipe. After trying countless recipe, I think I am going to stick with this one, hence posting it here……what I love about this recipe is the dough came out so smooth and beautiful. And after baking it, it is crispy on the outside, fluffy and soft on the inside. No matter what kind of crust you what to make, thin or thick it always turned out great. Hence this is the great pizza crust recipe that is fool proof. Try it once and you will never go looking for some other recipe…I know that!!

Ingredients:

  • 4 cups all purpose flour
  • 2 1/4 teaspoon active dry yeast
  • 1 tablespoon honey
  • 1  1/2 cup warm water ( about 100 or 110 degree F)
  • 2 tablespoon extra virgin olive oil
  • 1 1/2 teaspoon salt
Yeast showing it's magic!

Yeast showing it's magic!

Method:

  • In a small bowl, combine the yeast, honey and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
  • Add the 2 tablespoon of olive oil and salt to the yeast-honey-water mixture.
  • Dump the flour in a large mixing bowl, slowly adding the yeast mixture , knead the dough until smotth and no longer sticky.
  • Shape the dough into a large ball and coat lightly with Extra Virgin Olive Oil. Place in a bowl and cover with a damp towel. Set in a warm place to rise until doubled in size about 1 hour.
  • After the dough has risen,  time to Knead back the dough again ,knead it to push all the air out of it.
  • Punch down the dough and divide into 3 equal parts. This will make  three 12 inch pizzas.
  • At this point, you can use the dough immediately for whatever you had planned. Otherwise, you can freeze it in a frezzer bag for later use.

Whenever you feel like having pizza at home, just take out the dough from the freezer and let it get thaw over the counter for couple of hours, throw in you favorite topping and sauce AND enjoy!! It can’t get any easier than this!! So, try out and enjoy your homemade pizza fresh from the oven. YUM!!

Pizza Recipe:

  • 1 Batch Pizza dough
  • tomato basil sauce(store bought)
  • cooked chicken breast pieces,cubed
  • cherry tomatoes(halves), green bell pepper(cubed), yellow bell pepper(cubed), Red onion(cubed), 1 garlic(crushed), 1 teaspoon chilli garlic sauce, 1 teaspoon EVOO, salt to taste.
  • grated  mozzarella cheese

While the dough is rising, toss together the veggies in olive oil, salt, crushed garlic, garlic chilli sauce and keep it aside to marinate.

Method:

  • Place pizza pan in the lower third of the oven. Heat the oven to highest temperature of your oven for at least 15 minutes. Shape the dough and transfer to a pizza pan dusted with semolina or cornmeal.  Spread the sauce, then place the marinated veggies on top of sauce. Sprinkle chicken and top with the grated mozzarella cheese.
  • Bake until the crust edges brown and cheese is golden brown in spots, about 12 to 14 minutes.
  • Let stand 5 minutes before slicing and serving. Garnish with fresh basil leaves and serve!

Enjoy!!

Mini Pizza

Posted: February 16, 2011 by incidentalcooksuman in Pizza, Sandwiches
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Recently while shopping our weekly groceries I came across this new Pepperidge Farm deli flat thin rolls. These are perfect to make sandwiches, burgers and  pizzas in a more healthy way without compromising the taste.

This pizza is simple,easy and quick to make with very less ingredients . So, here I am sharing our pizza recipe which we have tried over the weekend with this bread and it was the best pizza I have ever had without consuming much calories…:).

Pepperidge Farm deli flat roll pizza

Pepperidge Farm deli flat roll pizza

Ingredients:

For toppings:

  • 4 Pepperidge Farm deli flat rolls (I use the 100% whole wheat)
  • 1 green pepper, thinly sliced
  • 1 yellow pepper,thinly sliced
  • 1 small purple onion, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 2 cups baby spinach
  • 1 garlic, roughly crushed
  • 3 tablespoon tomato sauce
  • 1/2 cup grated mozzarella cheese
  • salt to taste

Preparation:

  • Heat oven to 350 deg fahrenheit.
  • Split each roll into layers. Place on a sheet and toast the slices until they’re lightly browned.
  • Meanwhile prepare the toppings, start with peppers. Heat 1/2 teaspoon of olive oil in a pan, add peppers, onions, salt and cook for 2-3 minutes. In between add Worcestershire sauce for flavouring the veggies. Once done keep it aside.
  • In the same pan add the rest 1/2 teaspoon of olive oil, red chilli flakes and garlic. Cook for a couple of seconds without burning the garlic and then add the spinach and cook for 2-3 minutes or until they are slightly wilted. Take out the garlic clove before topping on the bread.
  • Spread tomato sauce on each slice of bread, top the bread slices with pepper mixture, spinach and cheese.
  • Bake the slices in oven for just until the cheese is melted.
  • And serve!
Pepperidge Farm deli flat roll pizza

Pepperidge Farm deli flat roll pizza

Serving Yields: 2-3 persons

White pizza with Arugula Greens 

This is another dish from the book Barefoot Contessa – Back to Basics by Ina Garten.  As you have seen the arugula salad, I had some leftover arugula leaves from the package which I did not use in the salad. So, thought of making this white pizza. This is very simple pizza with some fresh cheese. I had made this for our last Friday night dinner and needless to say it turned out lovely.  The cheese used in this pizza is fresh mozzarella and goat cheese.  

White Pizza with Arugula Greens

White Pizza with Arugula Greens

Ingredients:  

For the pizza dough  

  • 2 cups all-purpose flour
  • 1 teaspoon dry yeast
  • 1/2 cup warm water
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon salt

For garlic oil

  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon red chilli flakes
  • 2 tablespoon olive oil

For toppings  

  • 1/2 cup fresh grated mozzarella cheese
  • 1/4 cup goat cheese, crumbled
  • 1 teaspoon freshly squeezed lemon juice
  • 4 ounce baby arugula leaves
  • handful of walnuts for garnishing
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
Preparation:
  •  In a bowl, mix the yeast with warm water, honey, salt, olive oil and stir well.
  • Keep it aside for 5-7 minutes or until the yeast starts forming bubbles on it.
  • Take flour in a large bowl, slowly add yeast mix and knead the dough with your hands.
  • Once dough is ready transfer to a bowl  brushed with olive oil. Cover it with kitchen towel and keep the bowl in warm place.
  • Approximately 1-2 hours or until the dough doubles in volume. The temperature in the kitchen should be around 65-70 degree fahrenheit for dough to rise properly.
  • Meanwhile make garlic oil.
  • Heat oil  in a small sauce pan over low heat, add sliced garlic and red chilli flakes and cook for 10 minutes, do not let the garlic burn. Stir continuously, once done keep it aside.
  •  When the dough is doubled its original size, punch it down to remove all the air bubbles accumulated.
  • Divide the dough into two equal portions.
  • On a lightly floured surface, rolled the dough using rolling-pin and your hand in a round circle. Make a pizza about 7-8 inches in diameter.
  • Repeat it for the other portion of dough.
  • Now pizza is ready to get the layer of toppings.

Pizza Assembly: 

  • On a sheet pan lined with parchment paper, place both the pizza side by side. Brush them with garlic oil and sprinkle each one with black pepper.
  • Layer the pizza with grated mozzarella cheese and goat cheese. Brush garlic oil on top of it.
  • Bake  the pizza in a regular over at 400 degree fahrenheit for about 20-30 minutes.
  • Pizza is done when the bottom surface is light brown. Check by lifting the surface once.
  • Meanwhile, for dressing the arugula leaves, Mix olive oil, black pepper, lemon juice , salt to taste and whisk altogether.
  • When the pizza is done, take arugula leaves in a large bowl and add enough dressing to just moisten the leaves.
  • Keep a large bunch on top of each pizza, garnish with walnuts and serve immediately.

    

White Pizza with Arugula Greens

White Pizza with Arugula Greens