HomePizzaChef

The Potato Pizza Bake Recipe

Lock — Sun, 22 Aug 2010 15:48:41 +0000

Today we’re going to introduce you to something a bit different. We’re going to incorporate the beloved potato into a pizza recipe. I’m sure you’re going to love this.

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…

Ingredients:

* 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

Easy Directions:

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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Secrets Of Making Great Pizza At Home

Lock — Mon, 12 Apr 2010 17:33:36 +0000

Occasionally 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

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Butternut Squash, Bacon, And Rosemary Pizza Recipe

Lock — Thu, 18 Mar 2010 17:09:19 +0000

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!

Ingredients:

* 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

Directions:

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.

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Pizza With Fontina Cheese, Artichoke Hearts And Red Onions

Lock — Thu, 18 Mar 2010 17:09:18 +0000

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!

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Three-Cheese Pizza With Mushrooms and Basil

Lock — Thu, 18 Mar 2010 17:09:17 +0000

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!

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Arugula And Prosciutto Tortilla Pizzas Recipe

Lock — Thu, 18 Mar 2010 17:09:16 +0000

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 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 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.

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French Bread Pizza Recipe

Lock — Thu, 18 Mar 2010 17:09:15 +0000

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.

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Stephen Pierce’s “Pizza Burger”, Give This One A Try!

Lock — Thu, 18 Mar 2010 17:09:14 +0000

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”!

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My Favorite Assorted Pizza Making Tips

Lock — Thu, 18 Mar 2010 17:09:13 +0000

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.
———-

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Tomatoes – The Worlds Most Popular Fruit

Lock — Thu, 18 Mar 2010 17:09:12 +0000

Tomatoes – The Worlds Most Popular Fruit

Surprisingly, the tomato is the world’s most popular fruit. And yes, just like the brinjal and the pumpkin, botanically speaking it is a fruit, not a vegetable. More than 60 million tons of tomatoes are produced per year, 16 million tons more than the second most popular fruit, the banana. Apples are the third most popular (36 million tons), then oranges (34 million tons) and watermelons (22 million tons).

Tomatoes were first cultivated in 700 AD by Aztecs and Incas. Explorers returning from Mexico introduced the tomato into Europe, where it was first mentioned in 1556. The French called it “the apple of love,” the Germans “the apple of paradise.”

Tomatoes are rich in vitamins A and C and fiber, and are cholesterol free. An average size tomato (148 gram, or 5 oz) boasts only 35 calories. Furthermore, new medical research suggests that the consumption of lycopene – the stuff that makes tomatoes red – may prevent cancer. Lycopene is part of the family of pigments called carotenoids, which are natural compounds that create the colours of fruits and vegetables. For example, beta carotene is the orange pigment in carrots. As with essential amino acids, they are not produced by the human body. Lycopene us the most powerful antioxidant in the carotenoid family and, with vitamins C and E, protect us from the free radicals that degrade many parts of the body.

The scientific term for the common tomato is lycopersicon lycopersicum, which mean “wolf peach.” It is a cousin of the eggplant, red pepper, ground cherry, potato, and the highly toxic belladonna, also known as the nightshade or solanaccae. There are more than 10,000 varieties of tomatoes.

Tomatoes are used in many food product, including, of course, tomato sauce (ketchup), pasta and pizza. According to a Steel Packing Council survey of 1997, 68% of chefs use canned tomatoes for convenience, quality and flavouring. It hasn’t changed much since.

While California is far and away the world’s largest producer of processed tomatoes, accounting for nearly half of the world’s total production, the “love apple” is also an international hit, being grown in such diverse nations as Italy, Argentina, Algeria, Taiwan, Australia and Chile.

California grows nine out of every 10 tomatoes processed in the U.S., with a crop value exceeding $547 million.

As hard as other states work to catch up, California’s prolific canners process more tomatoes in a few days than Ohio, the second largest producing state, processes during the entire season.

With California’s processed tomato tonnage skyrocketing from 3.3 million tons in 1970 to 10.75 million tons in 1994, California tomato acreage has more than doubled from 141,300 acres in 1970 to 311,000 in 1994.

Moist, dry, salty or sandy, the tomato can be grown in a surprising range of climates and in almost any soil. In California, tomatoes seem to grow EVERYWHERE–from the far northern portions of the state in Butte County clear to the Mexican border.

A virtual tomato seed smorgasbord, the Tomato Genetics Stock Center at the University of California, Davis has more than 2,750 genetic varieties of tomatoes.

California’s tomato season is in it’s peak from July through September when harvesters run 24 hours a day. The season, however, actually runs a full six months, beginning in June and running all the way through November.

The largest tomato on record is a 7-pound monster grown in Oklahoma.

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