PIZZAS
QUICK MIX CRISPY CRUST
- 7g sachet dried yeast
- 1 teaspoon sugar
- 1/2 cup warm water
- 2 cups plain flour pinch
- salt
Stir water into yeast and sugar, make well in the center of sifted flour and salt stir in yeast mixture, mix to a firm dough, knead on a floured surface until smooth. Divide dough in half, and roll each half large enough to cover the base of two 28cm pizza pans.
WHOLEGRAIN CRISPY CRUST
- 1 cup wholemeal plain Bour cup kibble rye
- 70 sachets of dried yeast
- 1 teaspoon sugar
- pinch
- salt
- 2 tablespoons oil
- 1/2 cup warm water
Combine sted flour kibble rye, yeast sugar, and sat in a bowl, make well in the center, add oil and warm water, and mix to trim dough Turn on to a floured surface and knead 10 to 15 minutes or until dough is smooth and elastic Place in a lightly oiled bowl, cover, stand in warm place 30 minutes or until the dough has doubled in bulk Knock dough down divide in hat knead each half into a ball Roll out each to cover bese of two 28cm pizza pans.
SCONE CRUST
- 2 cups self-raising four
- pinch salt
- 30g butter
- 1 to 1 1/2 cup milk
- Oil
Stir flour and salt into a basin and rub in butter Add enough milk to mix to a firm dough Knead lightly on a floured surface until smooth, divide in half, ro each half out to fit two 28cm pizza pans Brush dough lightly with two Wholemeal variations Substitute wholemeal self-raising four for white four follow the same method.
THICK PIZZA CRUST
- 1 teaspoon sugar
- 1 1/2 cups water
- 7g sachet dried yeast
- 4 cups plain flour teaspoon
- salt
- 2 tablespoons oil
Dissolve sugar in warm water, sprinkle yeast over, and stand in a warm place for 10 minutes Sin flour and salt into a large bowl, stir in yeast mixture, then knead until smooth on a lightly floured surface for 10 to 15 minutes Place dough in a lightly oiled bowl cover. stand in a warm place for 45 minutes or until doubled in bulk Knock back dough, divide in half, and roll each half to fit into two 28cm pizza pans
RATATOUILLE TOPPING
- 1 eggplant
- Sait
- 1/4 cup oil
- 2 onions
- 2 cloves garlic
- 2 red peppers
- 2 green peppers
- 3 zucchini
- 4 tomatoes cup tomato paste
- 1/2 teaspoon each dried thyme, oregano, and bas
- 2 tablespoons grated parmesan cheese
- 250g mozzarella cheese
Chop into two pieces and sprinkle with salt stand 10 minutes rinse wet in running water. Het on the pan, add peed and chopped onions, and cook sting over medium heat for 10 minutes or until sightly browned crushed add garlic chopped peppers ( reserve red pepper for the top ) chopped zucchini peeled and chopped tomatoes tomato paste, and herbs
Cook uncovered over two heat for 30 minutes or until most of the liquid has evaporated Divide mature over two pizza bases Sprinkle with parmesan cheese top with strips of mozzarella cheese and reserved red pepper Bake in not oven 20 to 30 minutes.
BACON AND SPINACH TOPPING
- rashers bacon
- 1 tablespoon of
- 2 cloves garlic
- 4 onions
- 1 bunch spinach ( about 6 large leaves )
- salt,
- pepper
- 1/2 cup sour cream
- 250g Swiss cheese
- 1/2 cup of grated parmesan cheese
Chop bacon, and fry in pan unst crisp remove from pan leaving 1 tablespoon of bacon drippings add oil crushed garlic, and sliced onions, stir fry in hot for few minutes or until transparent Remove from pan, add chopped spinach, stirfry a few minutes or until spinach is just beginning to wit season with salt and pepper
Combine sour cream with grated Swiss cheese, spread over two pizza bases top with onions spinach and bacon Sprinkle with parmesan cheese, and bake in a hot oven for 20 to 10:30 minutes.
CHICKEN AND CORN TOPPING
- 4 chicken thigh fillets
- 440g can cream comm
- 1 onion
- 1/2 cup tomato sauce teaspoon basil
- 1/2 teaspoon oregano
- salt,
- pepper
- 4 rashers bacon
- 185g cabanossi grated parmesan cheese
Cook chicken fillets in boiling salted water for 7 minutes, drain, and chop chicken finely Combine with corn and finely chopped onion Combine tomato sauce with basil, oregano, salt, and pepper; spread evenly over two pizza bases top with chicken mixture
Cut bacon into narrow strips lengthways Arrange in a criss-cross pattern over chicken mixture, and sprinkle with sliced cabanossi Bake in a hot oven for 20 to 30 minutes Serve sprinkled with parmesan cheese.
HAM AND PINEAPPLE TOPPING
- 375g mozzarella cheese
- 2 onions
- 2x 450g cans pineapple pieces
- 2 green peppers
- 375g ham
Grate cheese over two pizza bases tip with thinly sliced onions well-drained pineapple chopped peppers and finely chopped ham Bake in a hot oven for 20 to 30 minutes
THREE CHEESE TOPPING
- 125g ricotta cheese
- 125g feta cheese
- 1/2 cup of grated parmesan cheese
- 30g butter
- 5 shallots
- 2 cloves garlic
- Pepper
- 60g black olives tomatoes
- 345g can anchovy fillets
Beat combined cheeses in an electric mixer food processor until smooth Melt butter in a pan add chopped shallots and crushed garlic Cook stirring for one minute cool slightly stir in cheese mixture season with pepper Divide moisture over two pizza bases top with stoned olives sliced tomatoes and well - drained anchovy Mets bake in hot oven 20 to 30 minutes.
PIZZA WITH THE LOT
- 2 teaspoons oil
- 1 clove garlic
- 1 onion
- 400g can tomatoes
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- salt,
- pepper
- 185g mozzarella cheese
- 1/4 cup grated parmesan cheese
- 250g salami
- 1 green pepper
- 125g mushrooms
- 45g can anchovy fillets
- 45g stuffed olives
IN Heat oil in the pan, add crushed garlic and finely chopped onion cook until onion is transparent Add undrained tomatoes, and mash well Add basil and oregano bring to boil, and reduce heat. simmer uncovered for 15 minutes, stirring occasionally Season with salt and pepper, and cool Spreap over two pizza bases
Combine grated mozzarella cheese with parmesan cheese sprinkle a quarter of the mixture over each pizza Top with sliced salam finely chopped pepper, sliced
mushrooms, and well-drained and chopped anchovy Sprinkle with sliced olives
and remaining cheese Bake in a hot oven for 20 to 30 minutes
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