Friday, October 31, 2014

HomePizzaChef

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

Perfect Pesto Pizza Recipe

Posted by Lock On October - 19 - 2014 1 COMMENT

Today’s pizza is an Italian Favorite. It goes to the very heart of great Italian cooking. If you enjoy pesto you’ll love this pizza pie.

“Pesto” the name itself comes from the Latin root “pestle,” which is typically fitting as the sauce, in its simplest form, its made by crushing a few key savory ingredients together. There are two forms of pesto sauce that are commonly used… pesto alla genovese and pesto alla siciliana. Both forms of pesto sauce are from Genoa and Sicily, respectively.

Pesto alla genoese is made with garlic, salt, extra virgin olive oil, Pecorino Sardo cheese, and Genoese basil.  (Note that Genoese basil is just one member of the large basil family.) The recipe for pesto alla siciliana is similar, but with tomatoes and less basil. Most accept the fact that the Genoese recipe for pesto, was the original recipe.

Pesto  sauces are typically made with a veriety of different ingredients and have been part of Italian cuisines since Roman times. In addition to the well known two basic pesto recipes, other variations include red bell peppers,  sun dried tomatoes, pine nuts, walnuts, parmesan cheese, and ricotta cheese. In fact, some pesto sauces are made with arugula instead of basil.

Pesto is a very versatile sauce and can be used as a bruschetta topping, on pasta, on cooked meats, and even in soups. Of course today we’ll be using pesto sauce for our pizza. A lovely way to explore pesto sauces is to buy a few different kinds, and make a platter of pesto bruschetta using each sauce… then decide which sauce suits your fancy for your favorite pizza pie.

By the way, most basil plants grow year after year and will increase in size if they are planted in nourishing soil.

While the herb is delicious to eat fresh from the bush in salads or as a pasta topping, it can also be used delightfully in the form of a pesto sauce as you’ll see today.

HomePizzaChef’s Premier Pesto Pizza

  • 1 1/2 cups (packed) stemmed spinach leaves
  • 1/2 cup (packed) fresh basil leaves (about 1 bunch)
  • 1 1/2 tablespoons oil from oil?packed sun?dried tomatoes or olive oil
  • 1 large garlic clove
  • Olive Oil (of course…)
  • Your favorite thin pizza crust recipe (see many crust recipes on this site)
  • 1/3 cup sliced drained oil?packed sun?dried tomatoes
  • 2 cups grated mozzarella cheese (about 8 ounces)
  • 1 cup grated Parmesan cheese

Alternative Pesto Recipe

  • * 2 cups fresh basil leaves, packed
  • * 1/4 cup grated Parmesan cheese
  • * 1/2 cup Olive oil
  • * 3 tablespoons pine nuts or walnuts
  • * 3 garlic cloves, finely minced

Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead.)

Now… To Make The Pizza…

Preheat oven to 500F. Grease 12 inch pizza pan with olive oil. Arrange dough in pan and spread all of pesto over dough.

Sprinkle with sun?dried tomatoes…then your favorite cheeses.

Occasionally I’ll add a sprinkle of Italian sausage for extra taste.

Bake pizza until crust browns and cheese melts.

Enjoy!

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Herb Dough & Balsamic Mushroom Pizza

Posted by Lock On October - 9 - 2014 4 COMMENTS

herbedmushroomToday’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

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

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.

Pizza Ingredients:

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
or
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

Directions:

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.

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Butternut Squash, Bacon, And Rosemary Pizza Recipe

Posted by Lock On August - 25 - 2014 1 COMMENT

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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.

The Potato Pizza Bake Recipe

Posted by Lock On July - 14 - 2014 1 COMMENT

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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Mexican Deep-Dish Pan Pizza Recipe

Posted by Lock On May - 31 - 2014 1 COMMENT

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Mexican Deep-Dish Pan Pizza Recipe
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Crazy Crunchy-Crust Pizza Recipe

Posted by Lock On October - 8 - 2013 6 COMMENTS

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You’ll like this quick pizza recipe! Great unique crust with a savory flare… you may even want to add your own touch to the toppings.

Ingredients:

Batter Mix
* 1 cup flour
* 1 teaspoon salt
* 1 teaspoon Italian seasoning or oregano
* 1/8 teaspoon pepper
* 2 eggs
* 2/3 cup milk

Toppings
* 1 pound ground beef
* 1/2 pound sweet Italian sausage
* or
* 1 cup pepperoni
* 1/4 cup chopped onion
* 1 cup pizza sauce
* or
* 8 ounces tomato sauce mixed with oregano and pepper
* 1 cup shredded Mozzarella cheese
* 1 can (4 oz.) mushrooms

Directions:

In medium skillet brown ground meat, seasoning to taste.
(No need to brown pepperoni). Drain well, set aside.

Lightly grease and dust 12 or 14 inch pizza pan or 10X15 jelly roll pan with flour
or corn meal. Prepare batter by mixing to flour, salt, Italian seasoning, pepper,
eggs and milk in a small mixing bowl. Pour batter in pan, tilting pan so batter
covers bottom.

Arrange topping of meat and onions over batter. Bake on bottom
rack in 425 degree oven for 20-25 minutes or until pizza is deep golden brown.
Remove from oven; drizzle with pizza sauce and sprinkle with cheese. Top with
mushrooms or other toppings.

Return to oven for 10-15 minutes til cheese is melted and sauce is bubbly.

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