Category: Pizzas

May 10, 2015 Cocktail Snacks, Finger Foods, Italian Recipes, Mediterranean Recipes, Pizzas, Snack Food, Starters

Snack Platter Catering – Part 12 – Gourmet Cocktail Pizzetti – Simple, Quick Mini Pizza!!!

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Snack Platter Catering - Part 12 - Gourmet Cocktail Pizzetti - Simple, Quick Mini Pizza!!!
Author: 
Recipe type: Finger Foods / Snack Foods / Pizza
Cuisine: Italian
Serves: 24
 
These rustic pizzetti will grace any snack platter occasion. Home made no knead sour dough bases topped with well aged salami, cocktail tomatoes, mozzarella and mature cheddar cheese all adds up to a supper tasty treat.
Ingredients
For the Dough
  • 500g All purpose flour
  • ¼ Tsp Dry yeast
  • 2 Tsp Salt
  • 1½ Cups Water
For the Topping
  • 120g Mozzarella, grated
  • 120g Mature cheddar, grated
  • 48 Slices of cocktail tomato
  • 150g Salami, finely cubed
  • Salt & pepper to taste
  • Dried Italian herb mix (optional)
Instructions
  1. Pour the flour into a large mixing bowl and add the yeast and salt. Pour in the water and mix this until the water is totally combined. Cover the bowl with clingwrap and allow this to stand at room temperature overnight, or 18 hours.
  2. The following day, grate your cheeses, slice the tomatoes and dice the salami.
  3. Uncover the dough. You will notice that is well risen and has developed an amazing amount of gluten.
  4. Cover a 2 baking sheets with foil and give them a light coating of oil.
  5. Drop 12 heaped tablespoons of dough onto each sheet.
  6. Rub your hands with oil and press down and shape the pizzetti bases. Don't be too concerned about the shapes that materialize, you want them to look rustic and hand made.
  7. Spread a small handful of the mixed cheese onto each base.
  8. Sprinkle the bases with dried Italian herb mix (optional)
  9. Follow this 2 slices of tomato on each pizzetti. Divide the diced salami amongst all of the bases, and follow this with another sprinkling of cheese.
  10. Finish this off with a good grinding of cracked black pepper and salt to taste.
  11. Bake this in a preheated oven at 250c or 480f until golden, and the dough is crispy on the edges.
  12. Remove the pizzetti from the oven, transfer to platters and serve immediately.

 

March 31, 2015 Fish Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Pizzas, Seafood

Smoked Fish Pizza!!! Something Totally Different From Regular Run-of-the-Mill Pizza!!!

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Smoked Fish Pizza!!! Something Totally Different From Regular Run-of-the-Mill Pizza!!!
Author: 
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This smoked fish pizza gives a whole new take on pizza. You can use cooked smoked haddock, trout or salmon to make this extra tasty pizza delight!!!
Ingredients
  • 2 x 30cm / 12 inch Pizza bases
  • 50ml Tomato paste
  • 30ml Tomato sauce
  • 300g Cooked smoked fish
  • 100g Mature Cheddar cheese, grated
  • 200g Mozzarella cheese, cut into chunky blocks
  • 10-12 White mushrooms, cut in half
  • A drizzle of olive oil
  • Salt & freshly ground black pepper to season
  • Herbs to garnish
Instructions
  1. Cut the mozzarella into chunky blocks, grate the mature cheddar cheese and flake the cooked smoked fish. I am using smoked haddock, but you can use any smoked fish.
  2. Cut the mushrooms in half. Drizzle the mushrooms with olive oil and mix them around until coated all over.
  3. For the tomato base, mix 50ml of tomato paste with 30ml of good quality tomato sauce.
  4. Roll out your dough.
  5. Using the back of a spoon, spread the tomato base over each of the pizza bases.
  6. Sprinkle half of the cheddar over each of the pizzas, followed by half of the flaked smoked fish.
  7. Spread the blocks of mozzarella evenly over each pizza, then the mushrooms.
  8. Season the pizzas with salt and ground black pepper and bake them in a preheated oven at maximum temperature for 15 minutes until the bases are well browned on the edges.
  9. The tomato base may look a little burnt, but don't worry, it is simply very much more concentrated and baked, with an insanely delicious tangy flavor.
  10. Cut the pizza into wedges and serve immediately.

 

November 23, 2014 Bread, Cheese, Instructional Techniques, Italian Recipes, Main Courses, Mediterranean Recipes, Pizzas

Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.

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Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.
Author: 
Recipe type: Pizza
Cuisine: Italian
Serves: 2
 
This pizza is absolutely delicious, with a super-crispy no-knead sour-dough crust topped with marinated mushrooms, sundried tomatoes, peppers, mature cheddar and mozzarella - then garnished with crispy deep-fried shoe-string onions, fresh basil and Parmesan shavings.
Ingredients
For the Dough
  • 500g Strong white flour
  • ¼ Tsp Yeast
  • 2 Tsp Salt
  • 375ml Water
For the Topping
  • 1 Portion marinated mushrooms
  • ¼ Green pepper, thinly sliced
  • ¼ Red pepper, thinly sliced
  • ¼ Yellow pepper, thinly sliced
  • 2 Tbs Sun-dried tomato, thinly sliced
  • 1 Handful fresh basil leaves
  • 60g Mature cheddar, shredded
  • 100g Mozzarella, cut into blocks
For the Garnish
Instructions
  1. Combine the strong white flour, yeast and salt in a large container. Make well in the center and pour in the water.
  2. Mix this until a dough comes together and it comes away from the sides of the container.
  3. Put the lid on the container and let this stand overnight at room temperature.
  4. For the toppings, slice the peppers into thin strips and cut the sun-dried tomato into strips.
  5. Open up your dough container. You will see that it doubled in size, and the gluten will be very well developed.
  6. Lightly oil a 30cm pan and press half of the dough out over the surface of the pan evenly. It helps to oil your hands when doing this.
  7. Transfer the pan to a preheated range set to medium high. Cook the base until the dough is well risen and the underside is well charred. Remove the pan from the heat and transfer the pizza to a baking sheet.
  8. Cool the pan under cold running water for a minute before continuing with the second base.
  9. To make up the pizzas, spread half of the shredded cheddar across each base.
  10. Spread half the mushrooms across each base, followed by the mixed peppers and sun-dried tomatoes.
  11. Scatter the cubed mozzarella across each base along with some of the fresh basil leaves.
  12. Heat your oven to maximum...
  13. Slide the pizzas from the baking sheets directly onto the rack in your oven. Bake the pizzas until the upper crust of the pizza is golden and the cheese is well melted.
  14. Remove them from the oven, garnish with shoe-string onions, more fresh basil and shavings of Parmesan.

 

November 22, 2014 Accompaniments, Garnishes, Marinades and Rubs, Pickling Recipes, Pizzas, Salads, Sandwiches, Vegan Recipes, Vegetable, Vegetarian Recipes

Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!

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Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!
Author: 
Recipe type: Accompaniment / Vegetable
Prep time: 
Total time: 
 
How to make quick marinated mushrooms. This ingredient is absolutely magic - it makes pizzas, toasted sandwiches and salads come to life.
Ingredients
  • 6 Mushrooms, sliced
  • 1 Tbs Caster sugar
  • ¼ Tsp Salt
  • ½ Tsp Garlic powder
  • 100ml White wine vinegar
Instructions
  1. Slice the mushrooms and place them in a jug or bowl.
  2. In a separate jug, combine all of the other ingredients and stir until totally combined.
  3. Pour this over the mushrooms, stir together, and allow to marinate for at least 60 minutes before using.

 

February 19, 2014 Accompaniments, Bread, Italian Recipes, Pizzas

Focaccia Bread

Learn how to make focaccia bread with this easy focaccia bread recipe


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Focaccia Bread
Author: 
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
This colorful, aromatic bread is simple to make. Please view the video to see the kneading process.
Ingredients
For the Dough
  • 475g Bread flour
  • 1 Tsp Sugar
  • 1 Tsp Salt
  • 1½ Tsp Dry yeast
  • 3 Tbs Olive oil
  • 275ml Warm water
For the Topping
  • 4 Cloves garlic, roughly chopped
  • ¼ Green pepper, cut into 15mm squares
  • ¼ Red pepper, cut into 15mm squares
  • 12 Calamata olives
  • 1 Round of quality feta cheese
  • 80g (scant 3oz) Mixed cheddar and mozzarella grated
  • 3 Tbs Olive oil for brushing and drizzling
  • Dry Italian herb mix to taste
  • Coarse / flaked salt to taste
Instructions
  1. Add all of the dry dough ingredients to your mixing bowl
  2. Mix these thoroughly, make a well in the center, and add the warm water and oil
  3. Using a wooden paddle, mix the ingredients until the dough comes together and comes away from the sides of the bowl
  4. Turn the dough out onto a lightly floured work surface and knead the dough. Knead the dough lightly, but firmly. Rough handling of the dough will result in tough bread
  5. After 5 minutes, the dough will be smooth and elastic. Return the dough to the bowl, cover with a damp towel, and allow to rise for 60 minutes
  6. Punch the dough down and turn it out onto your work surface
  7. Divide the dough into 2 equal pieces and transfer them to a lightly oiled baking sheet
  8. Press the pieces into oval disks just a bit bigger than an adult hand
  9. Brush the bread liberally with olive oil and then scatter the garlic evenly over the surface
  10. Press the peppers and olives into the suface of the bread
  11. Scatter half of the cheese mix over each of the focaccia
  12. Crumble the feta over the loaves, and scatter with Italian herb mix
To Bake the Focaccia
  1. Pre-heat your oven to 200c / 400f / Gas Mark 6
  2. Bake the loaves for 15-20 minutes until lightly browned
  3. Remove the loaves from the oven and transfer them to a cooling rack
  4. Drizzle the loaves with the remaining olive oil, scatter with the flaked salt, an allow to cool for 15 minutes before slicing and serving

 

Bread, Italian Recipes, Main Courses, Pizzas

No-Knead Pizza Dough

Learn how to make pizza bases with this no-knead pizza dough recipe


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No-Knead Pizza Dough
Author: 
Cuisine: Italian
 
This no-knead pizza dough recipe takes all the guess-work and hassle out of making your own pizza bases. This recipe will make 4 x 30cm pizza bases (12in)
Ingredients
  • 500g All purpose flour
  • ¼ Tsp Dry yeast
  • 2 Tsp Salt
  • 1½ Cups Water
Instructions
  1. Add all of the dry ingredients to a mixing bowl
  2. Mix the ingredients thoroughly, make a well in the center, and pour in the water
  3. Using a wood paddle, mix the dough until it is completely combined and it comes away from the bowl cleanly
  4. Cover the bowl with cling-wrap and allow the dough to stand for 18hrs at room temperature
  5. Turn the dough out onto a floured surface, pat it down, and divide it into 4 equal pieces
  6. The dough is now ready to roll out, or please go to our next video, "The Coolest Pizza Trick Ever!" - you check it out by clicking here!

 

February 12, 2014 Italian Recipes, Pasta, Pizzas, Sauce Recipes

No-Cook Pizza Sauce

Learn how to make pizza sauce with this no-cook pizza sauce recipe and demonstration


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No-Cook Pizza Sauce
Author: 
Cuisine: Italian
Prep time: 
Total time: 
 
This no-cook pizza sauce is super-easy and quick to make. This recipe makes enough sauce for 4 x 30cm (12inch) pizzas.
Ingredients
  • 1 Can Italian tomatoes 800g (400g nett)
  • 15ml Garlic, finely chopped
  • 1 Tsp dried basil
  • 1 Tsp dried oregano
  • 1 Tsp sugar
  • 1 Tsp salt
  • 1 Tsp black pepper
  • 2 Tbs olive oil
Instructions
  1. Pour the tin of tomatoes into a sieve
  2. Gently but firmly squeeze the excess juice from the tomatoes and allow the juice to run through the sieve
  3. Discard the juice
  4. Put the tomatoes into a bowl
  5. Add all of the dry ingredients, the garlic and the olive oil
  6. Use a masher or stick-blender to blend all of the ingredients together

 

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