Ingredients:* 1-cup warm water
* 1/4 teaspoon salt — optional
* 2 1/2 cups all-purpose flour — divided
* 1-cup cornmeal — plus
* 1-tablespoon cornmeal — divided
* 2 tablespoons sugar or honey
* 2 teaspoons active dry yeast
Measure carefully, placing all ingredients except 1-tablespoon cornmeal in bread machine pan in order specified by owner’s manual. Program basic dough cycle setting; press start. Remove dough from bread machine pan; let rest 2 to 3 minutes
|Pat and gently stretch dough into 14- to 15-inch circle. Spray a 14-inch pizza pan with nonstick cooking spray; sprinkle with remaining 1-tablespoon cornmeal.Press dough into pan.Follow topping and baking directions for individual recipes. 1 14-inch crust makes 8 servings.|
Today I’ve got a special video recipe that includes a special message… also it’s from a pretty special guy.
Stephen Pierce shares his “pizza burger” recipe and an important message regarding sucess. Stehpen is a highly recognized Internet marketing ‘guru”, life coach and super successful business person.
Stephen Pierce is one of the world’s leading internet marketing experts and speaks all over the world sharing his insights into how he and others make millions every year by leveraging the internet.
Check out his rendition of the famous “pizza burger”!
* 2 tablespoons milk
* 2 teaspoons sugar
* 1 1/4 teaspoon salt
* 1 tablespoon shortening
* 1 tablespoon olive oil
* 1 tablespoon durum semolina (or corn meal)
* 1 cup unbleached all-purpose flour
* 2 cups unbleached bread flour
* 1 1/4 teaspoon yeast
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Pizza Santa Fe Style Recipe
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Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.
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Thai Pizza Recipe
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Bruschetta (Italian pronunciation: [brus?ket?a] ( listen)) is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper.
Serves: 4 (makes 8 pieces)
Prep time: 15 minutes
Grilling time: 12 to 15 minutes
1 medium eggplant, about 12 ounces, cut crosswise into 1/2-inch-thick slices
1 small yellow onion, cut crosswise into 1/2-inch-thick slices
1/3 cup extra-virgin olive oil
1 medium tomato, seeded and roughly chopped
15 kalamata olives, pitted and finely chopped
2 tablespoons finely chopped fresh basil
1 tablespoon capers, drained
2 teaspoons balsamic vinegar
1 teaspoon finely chopped garlic
Freshly ground pepper
8 slices Italian or other coarse country bread, about 1/2-inch-thick and 4 inches wide
4 ounces fresh goat cheese, crumbled
1. Rub both sides of the eggplant slices thoroughly with salt. Allow them to sit in a colander placed in the sink or over a plate for about 30 minutes to draw out their bitter juices. Rinse the eggplant well and pat dry. Brush both sides of the eggplant and onion slices with the olive oil.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Brush the cooking grates clean. Grill the eggplant and onion slices over direct medium heat, with the lid closed as much as possible, until tender, 10 to 12 minutes, turning once. Allow to cool. Coarsely chop the eggplant and onion slices and transfer to a medium bowl. Add the tomato, olives, basil, capers, vinegar, and garlic and mix well. Season to taste with salt and pepper.
4. Grill the bread slices over direct medium heat, with the lid closed as much as possible, until toasted, 2 to 3 minutes, turning once. Divide the goat cheese evenly among the bread slices, spreading it with a knife. Spoon the caponata over the goat cheese, again dividing evenly. Serve at room temperature.
Before we get started, first a few words about the beloved potato.
The history of the potato has its roots in the beautiful Andes Mountains of South America. It is an austere region that is marked by fluctuating temperatures and relatively poor soil conditions.
It’s quite amazing that the tough and durable potato evolved in the thin air (elevations up to 15,000 feet) of this region. The potato is tough, just like like the people who first settled the region.
The tough pre-Columbian farmers first discovered and cultivated the potato some 7,000 years ago. They were impressed by the ruggedness, storage quality and its nutritional value of the potato.
Western man did not come in contact with the potato until as late as 1537 when the Conquistadors tramped through Peru. And it was even later, about 1570, that the first potato made its way across the Atlantic to make a start in the soil of Europe.
Though the tuber was productive and hardy, the Spanish didn’t initially recognize these qualitites and put it to very limited use. In the Spanish Colonies potatoes were considered food for the underclasses; when brought to the Old World they would be used primarily to feed hospital inmates. Wow…the potato has surely evolved since those days.
It would take three decades for the potato to spread to the rest of Europe. Even so the potato was cultivated primarily as a curiosity by amateur botanists. Resistance was due to ingrained eating habits. The potato’s popularity was somewhat hampered by it’s reputation as a food for the underprivileged and perhaps most importantly its relationship to poisonous plants.
That was then, but this is now and I’m going to show you how we’re going to incorporate the beloved potato into a pizza dish that you can enjoy whenever you like.
Let’s get started shall we…
What you’re going to need…
* 1 pound ground beef
* 4 cups thinly sliced potatoes (or you can use potato halves)
* 1 med. onion (sliced thin)
* 1 can Cheddar cheese soup
* 1 soup can milk
* 1 (15 oz.) can tomato sauce
* Salt and pepper to taste
* 1/2 teaspoon oregano
* 1/2 teaspoon sugar
* 1 tablespoon butter
* 6 ounces sliced mozzarella cheese
* 1/2 cup Parmesan cheese
Preheat oven to 375 F. Cook ground beef in skillet until it loses redness. Place potatoes and onions in buttered 9×13″ pan. Add meat to mixture. Mix cheese soup and milk until smooth and add to meat and potatoes; mix together.
Combine tomato sauce, salt, pepper, oregano and sugar. Pour sauce over the top, but do not mix. Dot with butter. Cover pan with foil. Bake at 375 F for 1 hour.
Remove cover and arrange sliced cheese on top. Sprinkle with Parmesan. Return to oven, uncovered, for about 15 minutes or until cheese bubbles.
There you have it, ni9ce and easy and more importantly super deliciuos. I hope you enjoy adding a pizza twist to one of our favorite foods… the potato.
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The Chicago-style “deep-dish” pizza that many people love was invented at Pizzeria Uno, in Chicago, in 1943, reportedly by Uno’s founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the famous recipe.
The pizza’s foundation is simple. It uses a thick layer of dough (made with olive oil and cornmeal) that is formed to a deep round pan and pulled up the sides. The pizza crust is then parbaked before the toppings are added to give it greater spring.
Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen or cooled. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that it is now essentially cooked inside, but not so far as to have generated “crust” or other externally desirable qualities that are difficult to preserve once fully cooked.
Polenta is mostly made from ground cornmeal. Sometimes it is prepared as a porridge, or a shaped pudding or as baked slices. In many cases this depends upon the texture of the cornmeal, its ingredients, the amount of water used in cooking and the preparation of the particular dish.
Polenta made of cornmeal ground the Italian way is quite inviting. Today, we’ll try our hand at using polenta as a base for a delicious pizza.
* 2 quarts water
* 2 cups polenta *
* 16 ounces soy mozzarella cheese *
* 1/2 teaspoon dried chili pepper flakes
* 1/2 cup vegetarian pizza sauce
* 2 large, not-quite-ripe tomatoes, rinsed
* 1 large green pepper, rinsed and de-seeded
* 12 ounces box mushrooms, wiped clean
* 1 tablespoon Italian or pizza seasoning
* non-fat cooking spray
Preheat oven to 350F. Put water in a large pot or Dutch oven and bring to a boil over high heat. Meanwhile grate the soy cheese and set aside. When water is boiling, slowly pour in the polenta while stirring at the same time. Reduce heat to medium-low and continue stirring the polenta every few minutes to avoid lumps and prevent scorching. You may want to partially cover the pot with a lid as the polenta tends to start spitting as it thickens.
Around the world, pizza toppings vary greatly; reflecting regional tastes, indigenous foods and cultural preferences. Pizza remains a favorite dish regardless of geographical location.
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The Amazing HPC Whole Wheat Thin Crust Dream Pie
I’ve recently been asked to post the recipe for the HPC Dream Pizza Pie on the blog. This recipe has been around for over 4 years now and is available for FREE download however I thought I would re-post it on the blog as well. If you want the downloadable version simply grab it from the links resources to the right of this post.
If you’ve never tried this pizza give it a try as it’s a favorite for our readers here at HomePizzaChef.
Suggestion – Make your dough the night before you plan to bake your pizza, this will allow plenty of time for the dough to rise and also adds to the flavor of your crust) OK… here we go!
* 1 teaspoon white sugar
* 1 1/2 cup warm water (110 degrees F/45 degrees C- No need to boil the water)
* 2 packages of Active Dry Yeast (AYD) – Easily obtained form any grocery store
* 1 small bottle of Extra Virgin Olive Oil
* 1-teaspoon salt
* 1 ¼ cups of Stone Ground Whole Wheat Flour
* 1 ¾ cups of Enriched Unbleached Bread Flour
1- Roller Pin (Or a rollable surface to flatten the dough)
1- 14” Perforated Pizza Pan (The kind with the holes punched into the bottom of the pan)
2- Large Bowls for Mixing
2- Kitchen towels or equivalent
Making The Pizza Dough
Pour 1-½ cups of warm water in a bowl (Approx 105 –115 degrees)
Empty the 2 packages of Active Dry Yeast into the bowl and stir until fully dissolved. Set to the side for approximately 20 minutes.
In a separate bowl mix the remaining dry ingredients (Whole wheat flour, enriched unbleached bread flour, salt, and the sugar).
Check the yeast mixture to ensure that the yeast has become active. It will appear to have increased in volume.
Slowly began to pour small amounts of the dry ingredients into the yeast and water mixture, stirring as you add the mixture. Continue to add the dry mixture until the mixture becomes solid and somewhat “clumpy”. Once you have added all of the dry ingredients to the yeast and water mixture, add approximately 1-½ teaspoons of olive oil to the mixture and continue to knead by hand. If needed, add a little more water to insure the dough is manageable. The kneading process can take 15 -25 minutes to make sure the dough is well blended.
Once the dough is well blended, cut the dough in half and roll (by hand) into (2) small dough balls. Roll the dough balls around in any leftover flour (plain white) that is available. Finally, with a small amount of olive oil, brush the dough balls lightly to moisten and place in separate bowls that you will cover with a wet kitchen cloth and place in the refrigerator overnight. For best results I suggest at least 8-12 hours… however you can use the dough if needed after 2-3 hours.
Preparing The Pizza Sauce
1 –15 ounce can of tomato sauce
1- 6 ounce can of tomato paste
1 ½ teaspoons of Extra Virgin Olive Oil
1 teaspoon of minced garlic
1 teaspoon of ground oregano (Mediterranean preferred)
1 teaspoon of Italian seasoning
1 teaspoon of Basil Leaves (Mediterranean preferred)
Pour the tomato paste and tomato sauce into a bowl. Add all seasonings including the olive oil. Stir until all ingredients are thoroughly blended. This should result in a smooth tomato sauce… if more smoothness is desired add just a touch more olive oil. Set aside for 3-5 minutes.
Creating the pizza pie….
Once you’re ready to assemble the pizza, remove the dough from the refrigerator and let sit for approximately 15 minutes. The goal is to raise the temperature of the dough to room temperature…
Grab one of the dough balls and begin to shape the dough… refrigerate the leftover dough ball for future use.
Use a rolling pin to roll the dough out until it is “paper thin”… this can take 15-20 minutes… make the dough as thin as possible without tearing the dough.
Oil your pizza pan with olive oil by placing a fair amount of olive oil on a brush or a kitchen cloth. Spread evenly across the perforated pizza pan. Using a perforated pan will help create the quick baking effect that produces a crispier pizza crust. At this point we’re going to try something a little different. Pre-heat your oven to 300-325 degrees.
Once the oven is hot and BEFORE you dress your pizza… slide your pizza dough that you’ve stretched across your perforated pizza pan into the oven for NO MORE THAN 2 ½ minutes.
Remove the dough from the oven.
Now place your pizza stone in the oven. The dough has now been pre-heated and should be fairly warm. Crank your oven up to 425-450 degrees to make sue it is plenty hot prior to resuming the pizza bake.
Now we’re ready to add our pizza sauce. With a large spoon, spread your pizza sauce evenly across the pizza dough. Make sure the sauce is spread evenly across the entire pie.
Adding your pizza toppings…
OK… now we’re ready for the good stuff… here are the toppings that I use for this pizza…
½ cup white or red onions (I prefer the red onions for the bold flavor…)
½ cup green pepper all seeds removed
½ cup small mushrooms
½ cup uncooked Italian Sausage – Usually found packaged in a plastic roll at any grocer
10- 15 small round slices of Canadian bacon
10- 15 small round slices of pepperoni
2 cup s finely shredded mozzarella cheese (you may use less or more depending on your taste)
1 cup finely shredded sharp cheddar cheese (measure to taste)
A sprinkle of freshly ground pepper
If you have a small automatic chopping machine use it… It’s perfect for this recipe. Place the onions, peppers and mushrooms into the chopping machine and chop until very fine and small…
You should actually have to remove these ingredients from the chopping cup with a spoon. That’s how fine these ingredients should be… If no automatic machine is used, make sure you chop the onions, peppers and mushrooms into very small and fine portions…
Now evenly spread your cheeses across the warm pizza crust. Once your pizza sauce layer and cheese layer have been added, sprinkle the finely chopped mixture of onions, peppers and mushrooms evenly across the pizza.
Using very small pinches of Italian sausage, strategically place the Italian sausage across your pie. Once completed, add your slices of Canadian bacon and pepperoni evenly across the pizza. For better cooking, try not to overlap the meats. Once this is completed we’ll sprinkle the fresh ground pepper lightly across the entire pie.
We’re ready to slide the pizza back into the HOT oven for 6-8 minutes or until the edges of the crust are golden brown.
What’s left? Pull up a chair in the kitchen and anxiously wait for your masterpiece to complete the baking process. Once baked, carefully remove the hot pie and cut with a pizza cutter. WARNING – By this time family members and friend are probably gathering around your kitchen waiting to dig in…
Hide this secret recipe in a safe place so you can refer to it later…
* Safflower oil; to coat baking sheet
* 2 cups Cooked short-grain brown rice
* 2 Eggs
* 1 cup Grated low fat mozzarella cheese* 2 cups Basic Pizza Sauce
* 1/2 teaspoon Dried oregano
* 1/2 teaspoon Dried basil
* 1/2 teaspoon Minced garlic
* 1/4 cup Grated Parmesan cheese
* 1/4 cup Sliced marinated artichoke hearts
* 1/4 cup Sliced pitted black olives
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So exactly what is Peperonata?
An Italian mixture of sweet peppers, tomatoes, onions and garlic cooked in olive oil. It’s served hot as a condiment with meats or cold as an antipasto.
* Cornmeal for dusting
* 12 ounces Whole-Wheat Pizza Dough or other prepared dough
* 1 link Italian turkey sausage, casing removed
* 3 teaspoons extra-virgin olive oil, divided
* 1 cup slivered onion
* 1 cup thinly sliced red bell pepper
* 2 cloves garlic, minced
* 1/8 teaspoon crushed red pepper
* 3/4 cup diced tomato
* 2 teaspoons red-wine vinegar
* 1/8 teaspoon salt
* Freshly ground pepper to taste
* 1 cup grated part-skim mozzarella cheese
* 1/4 cup freshly grated Parmesan cheese
Place a pizza stone or inverted baking sheet on the lowest oven rack preheat oven to 500°F or highest setting.
Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal. Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10 to 12 minutes. Drain and cut into 1/4-inchthick slices.
Meanwhile, prepare peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and crushed red pepper; cook, stirring, for 1 minute.
Add tomato and cook for 3 minutes. Remove from the heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool. On a lightly floured surface, roll the dough into a 13-inch circle.
Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.
Few American foods are loved more than the infamous “pizza pie”. It doesn’t matter if you’re young, old or somewhere in between, almost everyone has a favorite when it comes to pizza. It would be rare to find someone that has never tried a slice of pizza.