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Showing posts with label pizza. Show all posts

Saturday, May 10, 2014

Grilled Pizza

Step 1: Buy pizza dough from fresh & easy. Section your dough into thirds and stretch it into a circle shape. Then roll it out. The thinner you can roll it out, the better and faster it will cook. Then, brush olive oil on both sides and place it on the grill.

Step 2: Cook both sides of the pizza dough. But, cook one side lighter than the other. They should look like this:

Step 3: Place the sauce and toppings on your pizza, but when you do this, make sure you put your sauce on the side that has been cooked more. You will put the lighter side face down back on the grill. After all the toppings are on, place it back on the grill and close the lid. It should cook a few more minutes.

Step 4: eat and enjoy

A new way to eat pizza is........ on the grill. I am a big fan and it will be hard to use the oven again after trying this!

Posted by: Shauna

Wednesday, April 2, 2014

Chicken marinara pizza

Chicken marinara pizza

Ingredients

For the topping
Chicken breast 2
Onion 1
Mozzarella cheese 1 packet
Finely chopped garlic 3 cloves
Finely chopped parsley 1/4bunch
Tomato paste 1/2cup
Oregano 1tbsp
Crushed red chilies 1tbsp
Black pepper powder 1/2tsp
Oil 3tbsp
Salt as required

For the dough

Flour 250g
Eggs 2
Milk 1/2cup
Granulated yeast 1tbsp
Butter 3tbsp
Salt as required

Method:-

Stir in 1tbsp of granulated yeast in ½ cup milk .In a separate bowl mix the flour with the milk and yeast mixture.Add 2 beaten eggs, salt as required, 3tbsp butter and water as required.Knead to form a smooth dough .Cover with a plastic wrap and leave the dough until it doubles in volume.
In the meantime slice the chicken breast .Heat 3tbsps oil in wok and fry 3 cloves of garlic and chicken strips. Fry until the color of the chicken and garlic changes.Add ½ cup tomato paste, salt a srequired,1/2tsp black pepper powder,1tbsp oregano,1tbsp crushed red chilies and ¼ bunch chopped parsley Mix well
Roll out the dough with a rolling pin and place on a greased pizza mould. Brush the edges of the base with a beaten egg.Spread the chicken and tomato sauce on the pizza base. Top with chopped onions, and grated mozzarella cheese.
Bake at 190C for 12- 15 minutes or until golden brown.

Friday, March 21, 2014

Cauliflower Pizza Crust A Paleo Pizza Story

After a week in Ireland eating potatoes (on the side of my potatoes) and two weeks of eating out to avoid creating more clutter in the midst of a move, Im ready to get back to my paleo meals. Like any addict though, Im gonna have to ween myself off ~~crack~~ flour and sugar slowly, lest I suffer from night sweats and bouts of withdrawal-induced shock. What better way to trick my body (and tastebuds) into thinking were not kicking these bad habits any time soon than with a paleo version of pizza??

Theres really nothing particularly unusual about this za. Its topped with marina (sugar and soy free, of course), pepperoni, mushrooms, olives, and lots of mozzarella (which isnt technically paleo, but Im weening myself, here!!). All the "paleo" in the pizza is coming from the crust, made entirely from cauliflower and mozzarella.

See?? It even LOOKS like crust:

Cus I like to keep it rull witchall, I will say it doesnt taste like the traditional pizza dough we all know, love, and curse our thighs about. But it is REALLY good! I mean, its cheesy, herbed cauliflower baked into a bread-like crust. You literally cant NOT like it. And if you dont, my guess is you dont have a soul.

I imagine Ill be making iterations of this non-stop over the next several weeks.

Cauliflower Pizza Crust For People Who Have Souls
Makes one pizza crust, roughly 8 large slices

1 head cauliflower
2 cups mozzarella cheese
1-2 eggs, beaten
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper

1. Preheat oven to 450 degrees.

2. "Rice" the cauliflower by chopping it into small chunks and pulsing quickly in a food processor until it looks like short grains of rice. Dont overpulse or youll puree it and thats no good. Alternatively, you can grate the cauliflower on a cheese grater as well.

3. Microwave cauliflower "rice" for 8 minutes. Dont add any water to this. Theres enough water in the cauliflower.

4. Mix cauliflower, cheese, egg, and seasoning with your hands. Start with one egg. If the mixture feels dry, add slightly more egg until it starts to bind or come together.

5. Pat the crust on to a WELL oiled/PAMd cookie sheet covered with foil. You can make it any shape or thickness you like.

6. Bake for 15 minutes.

7. Top with your choice of ingredients (must be cooked) and place under broiler until the cheese is bubbly and golden brown.

Chicago Town Takeaway Pizza Range a review

When you live out in the country, the chances are that the nearest pizza takeaway is not going to deliver. So I tend to rely on keeping a few pizzas in the freezer for those moments when you need food fast.

Ive reviewed some pizzas before but have not tried Chicago Town Take Away pizza. For my review, I chose to try one of the new Classic Thin Crust pizzas which features the famous Chicago Town Takeaway soft rising dough, I was really impressed by the crust, it really does taste like a homemade pizza because it bakes and rises for the first time in your oven. The Chicken and Bacon Melt is filled with mozzarella, cheddar, chicken breast and streaky bacon. The topping was was okay, although I found the chicken rather bland, however that was made up for by the freshness of the crust which I really enjoyed. There is also a Cheese and Tomato Classic Thin Crust in this range.

I gave my son and daughter-in-law the Pepperoni Pizza to try and they were also impressed. Its high praise indeed when a frozen pizza is described as follows: "the sauce tasted of tomato sauce and the cheese tasted like real cheese" they also said they would "definitely buy a Chicago Town Take Away Pizza".

The Sloppy Joe is the new Limited Edition from Chicago Town Take Away its loaded with mozzarella, spicy beef, red onions and green pepper with spicy seasoning and topped off with tasty tomato stuffed crust.

And this former Limited Edition, The New Yorker, has now been added as a permanent addition to the range. The New Yorker features BBQ sauce, mozzarella, pepperoni, mushrooms, bacon and smoke flavoured ham and a saucy stuffed crust.

The range has an RRP of £3.79 and can be found in the freezer aisle of most supermarkets.

If youre a fan of Chicago Town Takeaway Pizza or want to find out more visit the Chicago Town Facebook page for all the latest news, promotions and giveaways – www.facebook.com/ChicagoTown

I was provided with vouchers to purchase Chicago Town Take Away Pizza. I was not paid to write this post and I was not obliged to give a good review, my opinions are my own.

Wednesday, March 19, 2014

Fried Mince Pizza

Fried Mince Pizza

Ingredients for Stuffing

Mince 250 gm
Capsicum 1
Tomato 1
Onion 1
Oil for fry
Mozzarella cheese 1 packet
Oregano 1 tsp
Ginger garlic paste 1 tsp
Green chilies 2 – 3
Egg half
Butter 1 tbsp
Parsley ¼ bunch
Ingredients for Sauce
Tomato paste ½ cup
Crushed red pepper 1 tbsp
Oregano ½ tsp
Thyme ½ tsp
Oil 3 tbsp
Garlic paste 1 tsp
Salt to taste

Ingredients for Dough
Flour 250 gm
Salt to taste
Yeast 1 tbsp
Butter 3 tbsp
Milk ½ cup
Egg 1
Water little
Method
In chopper put together 250 gm mince, 1 chopped onion, 2 – 3 green chilies, 1 capsicum and 1 egg. Chopperize well.In a wok heat a little oil, add in chopperize mince and fry well. Remove from fire and keep aside.
Heat 3 tbsp oil in another pan, add 1 tsp garlic paste, 1 tbsp crushed red pepper, ½ tsp oregano and ½ tsp thyme. Fry for few seconds.Now add ½ cup tomato paste and cook for 1 – 2 minutes.
For making dough dissolve 1 tbsp yeast in ½ cup lukewarm milk.Mix together 250 gm flour and dissolved yeast mixture, also add 1 beaten egg, 3 tbsp butter, salt to taste and knead to dough with water as required.
Cover with a plastic and keep aside for 10 – 12 minutes.Spread dough in a greased pizza pan, top with prepared pizza sauce.Spread fried mince on top. Sprinkle with ¼ bunch of chopped parsley.
Put tomato cubes on top. Cover with grated mozzarella cheese.Sprinkle top with a pinch of oregano.Brush edges with a little butter and beaten egg.Lastly bake in a preheated oven on 200 degrees for 10 – 12 minutes.

Friday, January 31, 2014

SANDRA’S SAUSAGE STUFFED MINI PIZZA ROLLS

A delightful afternoon snack
that would be a
great game day appetizer as well...

Yields: (16 Rolls)

Prep: 15 Mins.

Bake: 12 to 15 Mins.

INGREDIENTS

1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandras Pizza Dough)

Filling:

1/4 cup pizza sauce, plus more for dipping

4 slices pepper-jack cheese, finely chopped

1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as well)

Topping:

1 tablespoon unsalted butter, melted

Pinch of garlic powder

Pinch of dried Italian seasoning

1 tablespoon freshly grated Parmesan cheese

For dipping:

1/4 cup warm pizza sauce

METHOD

Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.

In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.

Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.

Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake until rolls are golden brown, about 12 to 15 minutes.

Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.

Serve rolls with warm pizza sauce for dipping. ~ Enjoy!

~~~~~~~~~~~~~~~

Tips: I like to break my sausage into rather small bits while browning. You can also change up these pizza rolls with many other types of topping ingredients to your hearts desire.