Wednesday, April 23, 2014

HomePizzaChef

Homemade Pizza Parlor – They'll Beg You To Make Another!

Three-Cheese Pizza With Mushrooms and Basil

Posted by Lock On April - 19 - 2014 1 COMMENT

cheese2a

Here in Tennessee it was 75 degrees, then a
few days later…35 degrees and today it’s warm again…

The weather is complicated… my goodness!

Well… today I’ve got a great pizza recipe for you that
combines simplicity with flavor that’s tremendously
boastful… it’s one of my favorites and I’m sure it will
become one of your favorites also… an it’s NOT
complicated at all…

This recipe uses “basil”, one of the most important culinary herbs used in salads, casseroles, sauces and even some liqueurs …

We’ll combine this ingredient with three distinct cheeses that will have your pizza pie bursting with flavor…

Let me introduce you to the….
Three-Cheese Pizza With Mushrooms and Basil

We’ll be using parmesan cheese, skim ricotta cheese and skim mozzarella cheese for those of you who enjoy
the flavor of a lighter cheese blend…

Here’s the recipe

Three-Cheese Pizza With Mushrooms and Basil

Ingredients:

* Cooking spray
* 1 (8-ounce) package pre-sliced mushrooms
* 1/2 cup part-skim ricotta cheese
* 1/4 cup shredded fresh Parmesan cheese
* 1 (10-ounce) Italian cheese-flavored pizza crust
(you can use Boboli or traditional for this one))
* 1 cup chunky vegetable pasta sauce
* 1/2 cup shredded part-skim mozzarella cheese
* 2 tablespoons thinly-sliced fresh basil

Directions:
Preheat oven to 450 degrees.

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Add mushrooms; sauté 5 minutes. Remove from heat.

Combine ricotta and Parmesan cheeses.

Place pizza crust on a baking sheet. (you can use the crust recipe found in the HomePizzaChef Crust Tutorial for this one also)…  http://homepizzachef.com/dough.html

Spread pasta sauce over crust, leaving a 1-inch border.

Dollop the ricotta cheese mixture evenly over sauce and top with mushrooms.

Sprinkle with mozzarella…

Bake 12 minutes or until crust is crisp. Sprinkle with basil; cut into wedges.

Serve and watch your family and friends beg you to make another!

Thin-Crusted Pizza With Chicken & Kalamata Olives

Serves: 4

Prep time: 30 minutes

Cooking Time: 5 to 6 minutes

kalamata olive
[kahl-uh-MAH-tuh]

An almond-shaped Greek olive (also spelled calamata ) that ranges in length from about 1/2 to 1 inch. Kalamatas are a dark eggplant color and have a flavor that can be rich and fruity. They’re often slit to allow the wine vinegar MARINADE in which they’re soaked to penetrate the flesh. Kalamatas are marketed packed in either olive oil or vinegar.

Dough
* 1 envelope active dry yeast
* 1/2 teaspoon granulated sugar
* 2/3 cup warm water (105° to 115°F)
* 2 to 3 cups all-purpose flour
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons extra-virgin olive oil, plus more for brushing the crusts

Toppings
* 3 cups thinly sliced grilled chicken meat
* 3/4 cup sliced, pitted kalamata olives
* 4 cups shredded fontina cheese
* 1 cup thinly sliced red onion
* 2 tablespoons finely chopped fresh Italian parsley

1. In a medium bowl combine the yeast, sugar, and water. Stir briefly and let stand until foamy, 5 to 10 minutes. Add 2 cups of the flour, the salt, pepper, and the 2 tablespoons olive oil. Stir with your fingers until the dough holds together.  Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 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. Punch down the dough in the bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about 1/8 inch thick. Lightly brush both sides of each round with olive oil and place the rounds on baking sheets.

3. Gently slide the crusts from the baking sheet onto the grill and cook, uncovered, over direct medium heat (350° to 450°F) until grill marks are clearly visible, about 2 minutes. Don’t worry if the crusts bubble; they will deflate when you turn them over. Transfer the crusts to the baking sheets, with the grilled sides facing up.

4. Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts. Transfer the pizzas again from the baking sheet to the grill and cook, covered, over direct medium heat until the crusts are crisp and the cheese is melted, 3 to 4 more minutes.

5. Serve the pizzas warm, cut into wedges.

Related Blogs

Mushroom Turkey And Swiss Cheese Pizza

Posted by Lock On April - 13 - 2014 6 COMMENTS

deepdish

What You’ll Need To Make Mushroom Turkey And Swiss Cheese Pizza Recipe 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)

Having problems making pizza dough? Take the pizza dough mini course… It’s FREE. You can find it here:
7 Secret Tips For Making Great Pizza Crust At Home

Read the rest of this entry »

The Evolution Of Pizza – By Kirsten Hawkins

Posted by Lock On April - 11 - 2014 ADD COMMENTS

hpc_pic3a

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.
Read the rest of this entry »

Herb Pizza Dough Recipe

Posted by Lock On April - 9 - 2014 5 COMMENTS

pizza_8_bg_041104
Been looking for a great Herb Pizza dough recipe? Try this one, you’ll love it!
(Best when created with a bread machine)

Ingredients:
* 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

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. Top as desired.

Makes enough dough for one 12″ crust.

Arugula And Prosciutto Tortilla Pizzas Recipe

Posted by Lock On April - 7 - 2014 5 COMMENTS

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:
arugula
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.

Nutrition
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.

About Prosciiutto:
Prosciutto

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

Ingredients:
* 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

Directions:
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.


Related Blogs

Hawthorne Lane`s Pepperoni Pizza Recipe

Posted by Lock On April - 5 - 2014 1 COMMENT

pizza1

A Monster Of A Pie!

Ingredients:

* 2 pc. Pizza dough (see below)
* 1 teaspoon Virgin olive oil
* 2 cups Whole milk mozzarella cheese, grated (loosely packed)
* 1/2 cup Buffalo mozzarella, cubed into 1/2″ pieces (about 4 oz.)
* 1 Red bell pepper, roasted, peeled and sliced into 1/4″ strips
* 12 Kalamata olives
* 2 tablespoons Grated Parmesan cheese
* 2 ounces Gingrass Family Smoked Pepperoni, sliced very thinly (1/8″ or less)
* 2 tablespoons Chopped Italian parsley

Pizza Dough
* 4 cups All purpose flour
* 1 1/2 cup Warm water (about 90 F.)
* 1 teaspoon Salt
* 1 teaspoon Fresh yeast
* 1 1/2 teaspoon Honey
* 1 tablespoon Olive oil

Directions:

Pre-heat the oven to 500 F. and place a baking stone or tile in to heat.

Roll the dough into roughly 10 ” rounds using a pie pin or by pounding and stretching the dough.

Sprinkle a light cutting board or pizza peel with cornmeal or semolina and lay the dough down on it. Brush the olive oil over the center of the dough then spread the mozzarella cheese evenly over the dough, leaving a half-inch rim without cheese.

Arrange the cubed buffalo mozzarella, the olives and the roasted peppers over the cheese. Finally, slide the pizzas into the oven.

Bake for five minutes then remove from the oven and arrange the sliced pepperoni over the cheese and sprinkle the Parmesan over. Return to the over and continue to bake for five more minutes or until the edge of the crust becomes golden brown and the cheese bubbles in the center.

Remove from the oven and place on a cutting board. Sprinkle the chopped Italian parsley over and cut into six or eight pieces. Serve immediately. Pizza Dough makes dough for six pizzas Combine the salt, flour and honey in an electric mixer and mix using the dough hook to distribute evenly.

Add the water and yeast and mix for two minutes on low speed to bring the dough together. Increase the speed to medium and mix for six minutes, pushing the dough back into the mixing bowl if it creeps up the side. Add the olive oil and mix until the dough has absorbed to oil and comes back together. Turn out onto a lightly floured work surface and knead by hand to stiffen. Form into a ball and allow to rest for 30 minutes under a damp cloth. Scale into 4-1/2 oz. pieces then form into tight balls by rolling under your hand.

Pizza Santa Fe Style Recipe

Posted by Lock On April - 3 - 2014 1 COMMENT

deepdish

Pizza Santa Fe Style Recipe
Read the rest of this entry »

French Bread Pizza Recipe

Posted by Lock On March - 30 - 2014 5 COMMENTS

frenchbread

Spring is here and from time to time you may want to create a quick pizza that’s easy to make and also delicious. Here’s the answer. Using one of my favorite breads, French bread, we’re going to show you how to create a quick and easy pizza that all will love.

Give it a shot!

French Bread Pizza Recipe

Ingredients:

* 1/2 pound sausage, browned & drained
* 1/2 pound sliced pepperoni
* 1 loaf French bread
* 30 ounces jar spaghetti or pizza sauce
* Sliced black olives
* Sliced fresh mushrooms
* 16 ounces mozzarella cheese, shredded
* Optional Toppings: Candied bacon, green peppers, onion, ground beef

Directions:

Cut bread in half lengthwise. Place on cookie sheets. Cover bread
with the sauce all the way to the edges. Top with sausage and
pepperoni; then with whatever toppings are desired, ending with
the shredded cheese. Bake the bread pizzas 20 minutes at 350
degrees. Cut into pieces. To freeze, wrap unbaked pizza tightly
in foil. Then freeze. Unwrap and thaw the pizzas before baking.

Once baked cut into manageable slices and serve. Everyone will love this creation at your next outdoor get together.

Related Blogs

Truffle Pizza Recipe

Posted by Lock On March - 28 - 2014 2 COMMENTS

57242089

Today we’re going o try something a little different. A unique pizza recipe that sure to tinglr your taste buds and delight your pizza loving friends and family.

We’ll be using truffle opil in the recipe. This is an ingredient that adds unique flavor and aroma to the traditional pizza taste.

Truffle oil is a modern culinary ingredient added to many foods, which is intended to impart the flavor and aroma of truffles to a wide variety of dishes. Most people are unaware that truffle oils are not, in fact, made from actual truffles, but are instead a synthetic product that combines a thioether (2,4-dithiapentane), one of numerous organic aromatics odorants found in real truffles, with an olive oil base. A few more expensive oils are alleged to be made from truffles or the by-products of truffle harvesting and production, though the flavor of truffles is difficult to capture in an oil.

Truffle Pizza Recipe

Ingredients:
* 1 tablespoon Yeast
* 1 cup Warm water (110 degrees)
* 1/4 cup Olive oil
* 3 1/2 cups Flour
* 2 teaspoons Salt
* 1 pound New potatoes; thinly sliced, blanched
* 1 cup Julienned red onions
* 2 tablespoons Extra-virgin olive oil
* Salt; to taste
* Freshly ground white pepper; to taste
* 1/2 cup Grated Parmigiano-Regginao cheese
* 1 Drizzle truffle oil
* 2 tablespoons Chopped chives

Directions:

Preheat the oven 400 degrees. In an electric mixer, whisk the yeast, water, and oil, together, to form a taste. Using a dough hook, add the flour and salt to the paste, mix the dough until the dough comes away from the sides and crawls up the sides of the hook. Remove the dough from the bowl and turn the dough into a greased bowl, cover. Let the dough rise until double in size, about 1 hour.

Turn the dough out onto a floured surface and divide into four 4-ounce balls, cover. Let the dough rest for 10 to 15 minutes. Press each dough out into a 10-inch circle about 1/2 – to 1-inch thick. Lightly brush the dough with olive oil.

Divide the potatoes into four portions and season with salt and pepper. Cover each dough with the potatoes, leaving a 1-inch border. In a small mixing bowl, toss the red onions with the extra-virgin olive oil.

Season with salt and pepper. Place a layer of the red onions on top of the potatoes. Sprinkle each pizza with the grated cheese. Drizzle each pizza with the truffle oil. Bake for 15 to 20 minutes or until the crust is crispy and golden-brown. Garnish the pizza with chives.

redonions

Before we make today’s pizza let’s first talk a bit about Fontina Cheese…

Fontina is a cow’s milk Italian cheese of sorts. Fontina cheese has a rich historical background and has been made in the Aosta Valley, in the Alps since the 12th century.

The milk fat content of this type of cheese is around 45%. As with many original varieties, the name “Fontina” has been imposed upon by such derivatives as “Fontinella”, “Fontal”, and “Fontella”.

Italian Fontina can be identified by a Consorzio (Consortium) stamp of the Matterhorn including the script “FONTINA”. Although the version from Aosta is the original and the most famous, Fontina production occurs in other parts of Italy, as well as Denmark, Sweden and France.

The original Fontina cheese from Italy is fairly pungent and has quite an intense flavor, although cheeses labeled Fontina that are produced in other countries tend to be much milder without the profound flavor associated with the distinct original Fontina intensity.

Let’s try our hand at a unique pizza with a flavor that you’re sure to remember.

Pizza With Fontina Cheese, Artichoke Hearts And Red Onions

Ingredients:

* 1 pound Frozen white bread dough; thawed according to package directions
* 2 tablespoons Olive oil; divided
* 2 tablespoons Wheat bran or cornmeal
* 1 clove garlic; chopped finely
* 1/2 medium Red onion; thinly sliced
* 1 package (9 oz. size) frozen artichokes; thawed
* Salt
* Freshly ground black pepper
* 1 cup shredded Fontina cheese

Directions:
Drain and slice artichoke hearts. Preheat oven to 450F. On lightly oiled baking
sheet, press chilled dough into 9 x 12 inch rectangle, crimp edges to form a rim.
Brush with half the oil. Evenly sprinkle with bran or cornmeal; press lightly into
dough. Sprinkle with garlic. Arrange onion in 1 layer over dough; top with
artichoke hearts. Drizzle with remaining oil.

Lightly season with salt and pepper. Evenly sprinkle with cheese. Do not let
dough rise. The pizza may be held briefly in the refrigerator before baking. Bake
15 minutes or until crust is golden brown.

Cut into manageable slices and enjoy!

Gourmet Grocery Online


Related Blogs

Great Mediterranean Pita Pizza Recipe

Posted by Lock On March - 24 - 2014 ADD COMMENTS

burger_5_bg_081806
Ingredients:
* 2 tablespoons vegetable oil
* 1 medium onion, finely minced
* 1/2 green bell pepper, small dice
* 1 pound ground lamb (or turkey or chicken)
* 1 teaspoon cumin
* 1 teaspoon coriander
* 4 sprigs fresh oregano
* OR
* 1/2 teaspoon dried oregano
* Salt and pepper
* 2 tablespoons tomato paste
* Water (optional)
* 4 large fresh pita
* 1/4 cup grated Parmesan
* 4 ounces feta cheese, crumbled
* 2 Roma tomatoes, seeds removed, small dice
* 1/4 cup kalamata olives, roughly chopped
* Olive oil (optional)
* Fresh torn basil (optional)

 

Directions:

Preheat oven to 500F. (Note: If pita is fairly sturdy, place assembled pizzas
directly on rack. If not, preheat a baking sheet with the oven.)
In a large sauté pan, preheat oil and pan over medium flame. Add onions and
peppers and sweet for about five minutes to soften.
Add ground meat and more oil if necessary to prevent sticking. As meat browns,
break up with a wooden spoon to combine with veggies and brown evenly

Secrets Of Making Great Pizza At Home

Posted by Lock On March - 22 - 2014 5 COMMENTS

secretsOccasionally aspiring “pizza chefs” decide to create their favorite pizza pies at home. Firstly, the home pizza maker proceeds to gather all necessary ingredients for the highly anticipate pie. Once all ingredients are carefully arranged on the kitchen counter, the pizza maker prepares to commence the master pizza creation process.

Emphasis is placed on selecting the “perfect” blend of cheese and toppings. Also the precise blend of ingredients for the savory pizza sauce is selected. Typically, all eyes are on the pizza pie as it evolves in the kitchen. Once the pie has been carefully crafted, it is placed on a “pizza pan” and the master pizza baker slides the pie into the oven. Yes, into the oven it goes!

Some 7-12 minutes later, the pizza pie is removed from the oven. The master home pizza maker grabs the pizza cutter…. only to find that the crust is “doughy”, soggy, somewhat soft and certainly not representative of the great tasting pizza crust that you hoped to create. This is not the mouth watering pizza crust that you remember from the pizza parlor. What happened? Where did you go wrong?

If this sounds familiar, today is your lucky day because we’re going to take a look at the factors associated with this type of pizza phenomenon.  There are 3 main factors that we need to examine with respect to making great pizza at home with respect to the pizza crust you desire…

1-    Dough Selection & Proofing
2-    Oven Temperature
3-    Moisture content

Let’s take a closer look at the factors that contribute to these critical elements of creating the perfect pizza crust.
Selection of Dough:

Background:

Back in Italy when pizza makers select dough classification system. Flour is classified b way of numbers. 1, 0, or 00, this refers to how finely ground the flour is and how much of the bran and germ have been removed from the final flour product.

To give you a better understanding of this, 00 flour is the most highly refined flour available and is comparable to talcum-powder. Most Italian 00 flour is made from Italian grains and sometimes blends of Italian and imported grains to achieve a range of protein somewhere in the 10–12.5% range.

Lucky for us, common brands of 00 flour can be found at the retail level in standard U.S. grocery stores. One such flour is a brand called King Arthur Flour, the company produces a “clone” of the 00 flour (some call it Italian-Style flour) with a protein level of approximately 8.5% which is somewhat lower than the imported Italian 00 flours. Though it’s not exactly an authentic Italian flour and can produce varied behavioral characteristics, it’s a good flour for baking pizza at home.

ALL-PURPOSE FLOUR:
This type of flour refers to flour with a protein level between 10-12%. All purpose flour is ideal for general baking purposes.

It’s important to note that higher protein flours make firmer, stronger doughs while lower protein flours produce softer, weaker doughs. Protein values differ as a cake flour is somewhere around 7-9% protein, whereas pastry, or cookies tend to hover around 9-10%. Bread typically yields 12.5-13.5% protein, whereas clear and high-gluten yield 14-15% protein and gluten “flour” (actually refined gluten) yields somewhere around 45%.

So why are we making such a “fuss” about flour type. Glad you asked! That leads me to another important factor with respect to making pizza crispy at home.

ABSORPTION:
As defined by many baking experts, absorption is simply a measurement that was established by flour producers to describe the capacity of a particular flour to absorb water and achieve a specific and desired dough consistency. The value is often times expressed in terms of percent of water absorbed by a flour sample during the measurement test. The measurement is a laboratory measurement. This is important to keep in mind because this value is not identical to what’s called the hydration ratio actually achieved in commercial applications at pizza parlors, though it is usually quite close.

(Excerpt from The Secrets Of Making Home Pizza)
Get the Full Report Here:
http://www.homepizzachef.com/pizza-bonanza/index.html

Discount on Select Products

Related Blogs

Apple_oatmeal_pizza

 

The infamous pizza pie continues to be one of the most beloved foods in the world, especially in the United States. As the baby boomer generation continues to dictate a wide variety of trends inside and outside of the food and beverage sectors, new and alternative ideas are beginning to emerge to move pizza closer to healthier and more exciting recipes that this sector of society craves.

The way pizza is served, cooked and eaten is also evolving. Many people are experimenting with new ways of enjoying their favorite pizza pies without the gluten content found in traditional pizza crusts. Some examples of these types of gluten free products include tapioca flour, corn flour, white rice flour and corn meal.
Read the rest of this entry »

Polenta Pizzarina Recipe

Posted by Lock On March - 18 - 2014 ADD COMMENTS


Polenta
is a traditional Italian porridge made from maize meal, often with cheese added. Sometimes it may be further cooked by implementing a baking or frying process.

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.

I’m sure you’ll enjoy this one.

 

Ingredients:

* 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

Directions:

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.

Read the rest of this entry »

How To Grill Your Favorite Pizza!

Posted by Lock On March - 16 - 2014 2 COMMENTS

America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods.


Related Blogs

    Pages: 1 2 3 Next