Pizza Santa Fe Style Recipe
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Pizza Santa Fe Style Recipe
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In today’s world of never ending diets and numerous angles for reducing calories and fat content there is one thing that seems to stand out in spite of all of our “good diet” intentions. We want to lose weight but we do NOT want to give up one of our most beloved and favorite foods… “The Pizza Pie”.
Yes, that’s right…we want a great diet plan but the thought of giving up our unquenchable desire for the infamous pizza pie is simply out of the question. We’ll try “whole wheat pizza”, “sun dried tomato pizza”, “grilled chicken pizza” you name it, just don’t leave out that last descriptive word “pizza.”
A “watered down” form of pizza is better than no pizza at all! Any form of pizza that suggests we’re cutting corners with calories and making headway on reducing fat but still enjoying the taste of one of our favorite foods and past times, well that’s an idea worth addressing.
California pizza, a totally different “style” of pizza has thoroughly integrated itself into the mainstream. So much so that many people do not recognize it as a separate pizza style.
Once-innovative ingredients like barbecue, curry, eggs, or goat cheese, are now sold at more traditional pizza restaurants and chains, as simply another topping choice. California-style pizza is also quite common as frozen pre-prepared pizza.
In fact, a number of smaller and newer chains either specialize in, or carry, the California pizza style. In the fine dining end, many expensive restaurants continue to offer single-serving pizzas with expensive or exotic ingredients, baked in wood ovens, or even devote a portion of their menu to California-style pizza.
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Serves: 4 to 6
Prep time: 45 minutes
Grilling time: 15 to 20 minutes
1 envelope active dry yeast
1?2 teaspoon granulated sugar
3?4 cup warm water (105° to 115°F)
2-1?2 cups all-purpose flour, plus more for rolling dough
Extra-virgin olive oil
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1?2 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 can (28 ounces) whole tomatoes
1?2 teaspoon granulated sugar
1?2 teaspoon kosher salt
1?4 teaspoon freshly ground black pepper
2 large red onions, cut crosswise into 1?3-inch slices
Extra-virgin olive oil
1?2 cup Mediterranean black olives, pitted and cut in half
2 cups grated mozzarella cheese, about 8 ounces
1–2 tablespoons finely chopped fresh Italian parsley
1. In a medium bowl combine the yeast and sugar with the warm water. Stir once and let stand until foamy, 5 to 10 minutes. Add 2-1?2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1?2 hours.
2. In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and cook until soft, about 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes, including the juice. Use the back of a large spoon to crush the tomatoes. Season with the sugar, salt, and pepper. Bring the sauce to a boil, and then lower the heat to a simmer. Cook until you have 2 cups of sauce, 40 to 45 minutes, stirring occasionally. Let cool slightly and then purée in a food processor or blender. Allow to cool.
3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
4. Brush the cooking grates clean. Brush the onion slices with oil. Grill over direct medium heat, with the lid closed as much as possible, until the onion is well marked, 10 to 12 minutes, turning once. Cut each slice in half.
5. Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter, leaving the dough a little thicker at the edge than in the middle. Then lightly oil the top side of the dough. Lay the dough on the cooking grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off. Grill over direct medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don’t worry if the crusts bubble; they will deflate when turned over. Transfer the crusts to the back of a baking sheet, with the grilled sides facing up.
6. Spread about 1?2 cup of the sauce across each pizza crust, leaving a 1?2-inch border around the edges. Arrange the onions and olives over the sauce. Sprinkle the cheese on top. Transfer the pizzas from the baking sheet to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Garnish with parsley. Cut into wedges.
Butternut squash is also known in Australia as Butternut pumpkin, is a type of winter squash that is absolutely delicious. It has a distinct sweet and nutty taste that is similar to that of pumpkin. This type of yellow skin squash also boasts an orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.
The most popular variety, the Waltham Butternut, originated in Stow, Massachusetts, on what is now the Butternut Farm Golf Club. This makes a very unique ingredient for our next pizza creation which I’m sure you’ll absolutely love!
* 1 1/2 pound butternut squash
* 1 tablespoon vegetable oil
* 1/2 cup water
* 6 tablespoons unsalted butter, melted and kept warm
* 10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel
* 9 tablespoons parmesan cheese — freshly grated
* 6 slices bacon cut into 1/2-inch pieces, cooked until crisp, and drained
* 1 tablespoon fresh rosemary leaves — minced
* 6 scallion greens — chopped
* 1 small red onion sliced thin and separated into pieces
Quarter squash lengthwise and discard seeds. Peel squash carefully and cut into 3/4-inch pieces. In a large heavy skillet cook squash in oil over moderate heat, stirring occasionally, 2 minutes. Add water and salt to taste and simmer, covered, until squash is just tender, about 10 minutes. Simmer squash, uncovered, until almost all water is evaporated, about 5 minutes. In a food processor purée squash with salt and pepper to taste. Squash purée may be made 1 day ahead and chilled, covered.
Preheat oven to 400°F.
Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet of phyllo over cheese, pressing it firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in the same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.
Bake pizza in middle of oven until crust is golden, about 15 minutes.
What You’ll Need To Make The Pizza Crust
2-3 Large Bowls
12” Pizza Pan
* 3 cups all-purpose flour
* 1/8 cup olive oil
* 2 jumbo eggs — room temperature
* 2 tablespoons thyme
* 1-cup warm water
* 1 package rapid rise yeast
* 2 teaspoons sugar
The pizza recipe that I’m going to share with you today is truly a blend of international flavors, you might say.
We’ll be using a few choice ingredients to create a pizza taste that’s really unique and bursting with flavor.
First, let’s take a look at a few of the unique ingredients that we’ll be using to create this wonderful and delightful blend that’s bursting with flavor.
Arugula is an aromatic salad green that’s used in a variety of elegant dihes. It is also known as rocket, roquette, rugula and rucola, and is popular in many Italian cuisines.
Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories. That’s good news if you’re watching the calorie count but still want to taste the flavor of a unique pizza combination!
History and Lore
In Roman times Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils among other things. Another interesting note is this, Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food). This has been around for a very long time.
Part of a typical Roman meal was to offer a salad of greens, frequently Arugula ( spelled Arugola), romaine, chicory, mallow and lavender and seasoned with a “cheese sauce for lettuce” for all to enjoy.
Prosciutto is the Italian word for “ham,” although most consumers outside of Italy associate prosciutto with a specific type of cure for ham. To make prosciutto, ham is salted and then air dried for a period of up to two years. After curing, prosciutto is sliced into paper thin pieces which are usually slightly transparent and faily light. It is typically eaten uncooked, on charcuterie plates, wrapped around fruit and vegetables, or in salads. In some cases, prosciutto may be lightly cooked, as is the case when it is tossed with pasta or in our case as we will use it to provide a distinct flavor for our pizza today.
To make prosciutto, high quality cuts of meat are selected and allowed to drain in a cool place for approximately 24 hours. After resting, the meat is carefully washed and trimmed. Next, the meat is rubbed with sea salt, and spices in some regions of Italy. The salted meat can sit for up to two months, periodically re-rubbed and turned. After salt-curing, the meat is washed to remove the access salt, and hung in a cool breezy place to cure. A brief cure may last only a few months, but traditional prosciutto is cured for up to two years.
Let’s pull together these fantastic ingredients for our pizza.
Arugula And Prosciutto Tortilla Pizzas Recipe
* 2/3 cup diced prosciutto
* 1 medium red onion — chopped fine
* 1/4 cup olive oil
* 2 bunches arugula, coarse stems discarded, washed well, spun dry, and chopped
* 4 (8 1/2-inch) flour tortillas
* 2/3 cup parmesan cheese — freshly grated
Preheat oven to 400°F.
In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.
Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.
Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes.
By this time your family should be lined up in the kitchen ready to offer their services as professional tasters. Enjoy this fantastic pizza.
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.
1 pound lean ground beef
1 medium onion, quartered, sliced
1 medium bell pepper, cut into bite-size strips
6 slices bacon, crisp cooked and crumbled
1 (14 1/2 ounce) can chunky pizza sauce
3 Italian plum tomatoes
6 slices Cheddar cheese
Heat oven to 400 degrees F.
In large saucepan, brown ground beef with onion and bell pepper; drain. Stir in 6 slices crumbled bacon and pizza sauce. Spoon into ungreased 13 x 9-inch baking dish. Sprinkle evenly with tomatoes; top with cheese slices.
1 cup milk
1 tablespoon oil
1 cup all-purpose flour
1/4 teaspoon salt
2 slices bacon, crisp cooked and crumbled
In medium bowl, beat eggs slightly. Add milk and oil; mix well. Lightly spoon flour into measuring cup; level off. Add flour and salt; beat 2 minutes at medium speed. Pour evenly over cheese slices. Sprinkle with crumbled bacon. Bake at 400 degrees F for 20 to 30 minutes or until topping is slightly puffed and deep golden brown.
Yeast-Free Pizza Dough
Today’s pizza recipe combines one of my favorite pizza ingredients with the aromatic vinegar of Modena, Italy. Balsamic vinegar, a vinegar made from the juice of white Trebbiano grape that is heated and aged in wooden barrels, typically for several years. We’ll accent the flavor of the pizza by using a delightful herb dough for the base.
Making The Pizza Dough:
Herb Pizza Dough Recipe
* 1 package Active Dry Yeast
* 1 teaspoon Sugar
* 7/8 cup Warm Water — 110 degrees
* 1/4 cup Italian Seasoning
* 2 1/4 cups Flour
* 1 tablespoon Flour
* 1/2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil — as needed
* Oil And Cornmeal For Pan
Pizza Dough Directions:
Stir together the yeast, sugar and warm water. Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine. Add flour and salt.
Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40 seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled. Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges.
Bake for 10 minutes @ 425 degrees. Remove from oven, lightly brush the crust with a little more oil. Makes enough dough for one 12″ crust.
1/4 cup olive oil
1 pound fresh white mushrooms, sliced
1/4 cup thinly sliced red onion
2 tablespoons thinly sliced garlic
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme leaves
1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon cracked blacked pepper
1/3 cup prepared pesto
1 cup shredded fontina cheese, divided
1/3 cup roasted red peppers
Preheat oven to 450 degrees F. Spray a 12-inch pizza pan with vegetable cooking spray. In a large skillet over medium-high heat, heat live oil until it just begins to smoke. Add mushrooms, onion and garlic; cook,stirring occasionally, until mushrooms are golden, about 5 minutes. Add balsamic vinegar, thyme, salt and black pepper; cook and stir until liquid has nearly evaporated, 1 to 2 minutes; set aside. Spread pesto over reserved pizza crust; sprinkle with 1/2 cup of the cheese. Top with reserved mushrooms mixture and roasted peppers; sprinkle with remaining 1/2 cup cheese. Bake until hot and cheese is melted, about 10 minutes. Cut in wedges; serve immediately.
My Favorite Pizza Making Tips!
Less Sugar allows longer baking time
Speeding up the dough Process – More Yeast equals less preparation time…
450-465 degrees- normal crust
Thicker crust – 400-450 degrees…
Pizza bone – Edges of crust are over cooked….
Different methods of forming brings about different characteristics of the pizza crust.
Hand Tossing / Hand Stretching – Good volume and randam distribution of the gases in the dough will create a more cake type dough.
Sheeting – Will degas the dough (air makes the dough rise) This will create a thiner more cracker type crust…
Pressing – Heated roller pins will help redistribute the gases in the dough.
Crispier doughs are made by adding more water to the dough. Experiment with various amounts without lloosing h\the ability to handle the dough.
The extra moisture in the dough will allow heat to rise into the dough and create a heat barrier and cannot be passed into the sauce therefore the crust collects in the bottom of the dough thus making thedough bake crispier.
The softer your dough the crispier your crust will be however the more firm your dough the thicker your crust.
Line ingredients on the counter in the order of use.
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.
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”!