Pizza - SaucesView Our Alphabetical Recipe Index for Pizza - Sauces
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These are fun food but great snacking fare - and beats pizza pockets hands down. You can use beefy hotdogs or even semi-cooked Italian sausages. The dough is yeasted but not too puffy or chewy, making a great hot, fresh bread wrap.
There's a few secret ingredients but don't worry - they're all in your pantry.
Tender, chewy, dare we say "commercial tasting". Well, it is homemade but features that chewy, puffy, slightly crisp texture that the chain restaurant does. The trick is using two leaveners (yeast AND baking powder) plus some added spices to the dough. This pleases kids and adults and hey -isn't it always fun making something at home, you usually have out? The last trick is using panko - Japanese bread crumbs to line the pizza pan. These provide that crisp crust Pizza Hut deep dish pizza seems to have (or else they are using seasoned bread crumbs or semolina but the panko was best). Panka is available in Asian/Japanese food stores. Use the same dough to make Pizza Hut style bread sticks. We also offer three methods to make this: bread machine, mixer and dough hook or by hand. This recipe makes one generous batch and also features the how to make and bake the pizza
A supple pizza dough that bakes up crisp but chewy –not dry, not heavy or bready – perfectly balanced pizza dough. Garnish it as you like and check on the Pizza on the Grill Techniques. This pizza was tested on the Primo Grill, available at www.PrimoGrill.com. It is the perfect size for monster (or smaller) pizzas and the dome cover ensures a bistro quality finish to your savory pie. They also sell a super cast iron pizza stone. You can make this dough thick or thin - it suits either approach.
Pizza dough, mashed potatoes, onions, garlic and colorful bright slices of garden tomatoes This is a wonderful hospitality pizza, perfect for summertime entertaining or winter holidays. This is great hot, cold, room temperature and I prefer it in small bites. You can also omit the potato component and shred up some raclette or camembert to top it with before it is completed baked. Pissaladiere is French pizza – where pizza really came from.
Ever see those "non-pizzeria" big, rectangular pizzas at your local Italian bakery or supermarket? The crust is breadier than most pizzas and the toppings are very simple - crushed plum tomatoes, herbs, and olive oil. No cheese. No pepperoni. Embellish as you wish, of course.
This dough makes great breadsticks too. Use your bread machine on Dough cycle for an easy, sensational pizza. This rises slowly and is ready when you are. A few hours earlier or later and either way, you will still get great pizza. More rise results in a thinner, crisper pizza; less rise is chewier, breadier, still rustic, amazing pizza. The starter can be new as 2 hours (called a sponge) or a mature starter you have on hand and have recently warmed up and fed. This makes one of the best crust pizzas ever - with a crust/dough that tastes as good as whatever you put on top of it. It is also great for focaccio. It all starts with Molini Pizzuti 00 Flour - a flour totally dedicated to great pizza or use ubleached all purpose.
This is a lovely quick summer dessert (discounting it does take a sweet yeast dough that has only one rise) that features a pastry soft-crisp base that’s anointed with a cheesecake-like topping and then finished with fresh strawberries. It is really a galette or tart but calling it Strawberry Pizza is sure to get it the notice it deserves. You could glaze this but a dusting of confectioners’ sugar is really all that’s needed. The confectioners’ sugar makes the strawberry juices leach out and gently soak into the pastry. This goes fast; refrigerate between servings. I would expect to find this served on the terrace of a French restaurant. It’s sublime in every respect.
Baby pizza or gourmet calzone? Pizza dough, tons of gourmet fixin’s inside. Ya roll it, ya let it rise, ya bake it, ya feast.
BĂ©chamel, Parmesan, Gruyere and Black Forest Ham or Turkey, all stacked high between tender crepes. Bake it in the oven, cut in wedges to serve. A signature brunch dish. There are many renditions of this dish but this is an amalgamation of the one I had growing up at a ski restaurant in the Quebec Laurentiens. The restaurant is gone but the taste of this dish lingers on.
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