HomePizzaChef

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.

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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.

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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!

Ingredients:
* 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
Accessories
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

Ingredients:
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…

Ingredients:
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…
ENJOY!

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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

Pizza Crust Ingredients:
* 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 from any grocery store
* 1 small bottle of Extra Virgin Olive Oil
* 1-teaspoon salt
* 1 ¾ cups of Enriched Unbleached Bread Flour

Accessories
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 (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.

Make sure the dough is well blended, and roll (by hand) into a dough balls Roll the dough ball 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 bowl 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.

Tip: Want to add a little flair to your pizza crust?

Try adding a blend of fresh herbs to the dough… Careful… Don’t over do it.. just enough to add flavor. To add the special touch once you’ve created the dough and dressed the pizza sprinkle left over herbs lightly over the exposed dough that can be seen around the outer crust of the pizza.

Preparing The Pizza Sauce

Ingredients:
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.
Preparing The Pizza Crust:

Remove the dough from the refrigerator when ready. Shape your pizza dough to fil your desired pan width. If you haven’t already seen the video for shaping pizza dough go here:

Ingredients:
4 White mushrooms (diced finely)
2 Teaspoons Olive oil
Smoked turkey slices
Ham (thin slices)
Coarsely ground black pepper to taste
2 teaspoons Chopped parsley or basil
Grated Swiss cheese

Directions:

Tip: If you like a Southwestern taste to your pizza, substitute slices of smoked chicken breast and Monterey Jack cheese, then sprinkle with chopped cilantro.
Preheat oven to 450F. (Pre-heating your oven is critical. Never slide one of your great creations into a “cold” oven.  Heat oil in a small skillet. Add mushroom slices and cook over high heat for 2 minutes, shaking skillet. Reserve.

Cover pizza shell with diced turkey slices and ham. Top with slices mushrooms and tomato. Sprinkle with pepper to taste and 1 1/2 teaspoons parsley. Top with cheese.

Bake 8-10 minutes, or until cheese is golden and bubbly. Garnish with remaining parsley. Serve immediately.

Stay Tuned For More Great Recipes 
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If you haven’t already picked up your copy of Legendary Pizza Recipes… go grab it now… time is running out on the FREE BONUSES…

Go check it out:
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This pizza is a preview from our upcoming HPC Premier Gourmet Collection to be released soon…

The pizza boasts tangy goat cheese, the sharp flavors of Parmesan, tender sautéed eggplant and bold pesto. This recipe creates a hearty fourteen-inch pizza that will have your pizza lovers begging for more.

Prep Time 10 Minutes
Cook Time – Approximately – 1 Hour
A little longer if making pizza dough if made from scratch
(of course I recommend you make it from scratch)

Pizza Ingredients:

7 1/2 tablespoons olive oil… a little more if needed
1 1/2 to 2 pound eggplant, cut into 1/4 inch slices
3/4 tablespoon salt
1 pound of prepared pizza dough
3 cloves garlic, minced
1/2 teaspoon fresh-ground black pepper (I use a tad bit more)
6 ounces mild goat cheese, such as Montrachet, cut into 1/4 inch slices
1/2 cup grated fresh Parmesan
1/2 cup of pesto (preferably homemade)

Quick Homemade Pizza Dough:

Making The Pizza Dough…

Ingredients:

* 3 1/4 cups unbleached flour
* 2 teaspoons salt
* 1 cup warm water
* 1 envelope active dry yeast
* 3 tablespoons olive oil

Directions:

In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand.

Push outward and pull the inside edge over the top. Repeat the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil.

Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be rolled into a ball, which will later be patted into the traditional pizza shape.

Directions For Eggplant Topping:

Heat the oven to 450 degrees. In a large nonstick frying pan, heat 2 1/2 tablespoons of the olive oil over moderately high heat. Season the eggplant with the salt. We’re going to address the eggplant one batch at a time until it’s all handled. Fry one-third of the eggplant, turning until the eggplant has become golden (usually takes about 10 minutes). Remove the eggplant.

Repeat in two more batches with the remaining oil (using more if needed), until you’ve addresses the entire amount of eggplant.

Meanwhile, oil a 14 inch pizza pan or a large baking sheet. Roll and press the pizza dough onto the pan in an approximately 14-inch circle or you can use a 9-by-13 inch rectangle.ge the eggplant slices on the pizza crust layer.
Sprinkle the garlic and pepper over the top of the pie. Bake for approximately 12 minutes. After approximately 12 minutes, put the goat cheese slices on the pizza and sprinkle with the Parmesan, then dot evenly with pesto.
Bake until the cheese begins to turn golden (about 15 minutes).
Note: Sauvignon blanc is a remarkably versatile wine, and really goes well with goat cheese and basil. If you would like to view a very nice selection of wines visit our friends at WineLegacy.com

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Let’s face it, one of the favorite ingredients of any pizza is the cheese.  It’s that hot and stringy cheese that separates pizza from all other foods. The moment you pull that slice from the pie and the hot stringy cheese stretches unto your plate, we all get excited about “what’s next”.

Let’s take a moment to look a little closer at this wonderful an essential ingredient of our beloved pie.
Most pizzas are made with mozzarella cheese. Though this may vary from time to time, mozzarella cheese is by far the favorite when constructing a delicious pizza.

What is mozzarella cheese? Where exactly does it come from? How is it made? Have you ever asked yourself these questions?

Mozzarella cheese is a sliceable curd cheese originating in Italy. That’s probably not a surprise to you. Traditional mozzarella is made from water buffalo (Ok, before your eyes get big, not the North American buffalo or bison as many people mistakenly think) milk, and its flavor is highly prized. Water buffalo milk is three times more expensive than cow’s milk and is costly to ship, so expect a corresponding high price tag on imported buffalo mozzarella.

These animals are typically only herded in a few select countries, primarily Italy and Bulgaria.  Due to this, most mozzarella as we know it, is now made from cow’s milk. Water buffalo milk is very high in fat and in many cases is not easily digestible in its raw form. As such, it is used exclusively for making mozzarella and not as a beverage.

Mozzarella contains 40 to 45 percent fat, although there are now lower fat, skim versions available as we’ve seen them make their way into the “low fat” pizza market space.

This type of mozzarella cheese is not aged like most cheeses and is actually best when eaten within hours of its making. The process of making mozzarella is called pasta filata, which means the curds are heated in water or whey until they form strings (hence the term “string cheese”) and become elastic in texture. The curds are stretched, kneaded until smooth, and then formed into round balls to make fresh mozzarella cheese.

Different Mozzarella Cheese Types – Fresh Mozzarella Varieties

Mozzarella is not aged and is best when eaten within hours of its making.

Most people are quite familiar with mozzarella cheese. It is the cheese traditionally used on pizzas and to make fried cheese sticks. It’s important to note, there is quite a difference in flavor and texture between fresh mozzarella and processed sliced or shredded mozzarella, and it’s well worth your time to understand the differences.

It is easy to make homemade mozzarella cheese, and it can be used in a variety of recipes, including salads, meats, poultry, seafood, and vegetables.

Fresh Mozzarella Cheese

Fresh mozzarella cheese balls are sold in a brine, whey or water solution which helps them retain hydration and shape. It is smooth, mild, and slightly sweet/sour with a distinct milk flavor. The texture is creamy and much softer than mass-processed mozzarella cheese forms that are familiar to most. True buffalo mozzarella is much superior to any made with cow’s milk and is highly sought throughout the world.

Small balls (typically about one inch in diameter) of fresh mozzarella marinated in plain or herbed olive oil are called boconccini. Smoked mozzarella is known as mozzarella affumicata. Manteca is fresh mozzarella molded around a piece of butter.

Mozzarella rolls can be found with fillings of olives, prosciutto, Parma ham, sun-dried tomatoes, and any variety of herbs. The simplest and most enjoyable way to eat fresh mozzarella is with sliced fresh tomatoes, basil leaves, and a drizzle of olive oil. You’ll see this dish in a variety of forms served in many authentic Italian restaurants.

Fresh mozzarella is in high demand across America. It can typically be found in most common commercial grocery stores and in some Italian markets. It’s a good idea to keep fresh mozzarella in its liquid bath until ready to eat, and eat. This will usually last 2 to 3 days. If you choose to purchase fresh mozzarella you should always check the product dating and buy the freshest cheese that you can find. It’s preferable to purchase cheese made the same day. It’s also important to note, fresh mozzarella becomes bitter and sour with age. Freezing this type of cheese is also not recommended.

Processed Mozzarella Cheese

Contrary to fresh mozzarella, mass-produced mozzarella cheese is dryer, less flavorful, and has a rubbery texture. This bears little resemblance to its fresh counterpart. It’s quite a firm cheese that melts easily, which makes it best used as a binder for sauces, for melted toppings, and in baked dishes like our beloved pizza pies. Processed mozzarella cheese is easily attainable in part skim, low-fat, and non-fat versions. It’s typically packaged in pre-sliced or shredded assortments. It’s a good idea to keep processed mozzarella cheese tightly wrapped. It can usually be used within 2 to 4 weeks, if you want it to retain its full flavor.

The next time you sink your teeth into your favorite pizza pie, remember it’s the cheese that makes our eyes widen and lips smack. “Oh my”, pizza, what a wonderful and delightful treat.

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