Recipes tagged with « Pizza »
Smoked Meat BBQ Pizza
Hand-stretched dough with subtle tartness from creme fraiche and grainy mustard. Smoked meat torn into chunks replaces traditional toppings. Onion pre-soaked to tame sharpness. Quick pickled jalapeños swap for cornichons, adding bright heat. Cooked on a hot pizza stone over high barbecue heat for crisp, blistered crust. Visual cues and aroma guide timing. Balanced smoky, creamy, tangy layers. Efficient dough with less yeast, slightly less water for control. Technique-driven, practical steps to avoid soggy crust and tough meat bits.
Spicy Shrimp Pizza Twist
A fiery shrimp pizza featuring thick crust, a punchy tomato sauce with chili flakes and fresh herbs, topped with sautéed shrimp infused with garlic and white wine. Uses mozzarella and a blend of parmesan for a sharper finish. The dough is portioned for medium pizzas with a cornmeal dusted crust baked on a hot pizza stone. Step-by-step guide prioritizes look, smell, and texture cues for doneness. Substitute shrimp with scallops or firm fish for variation. Slightly adjusted timing and ingredient proportions create balance without losing bite.
White pizza zucchini trout shrimp
A white pizza with zucchini, trout, shrimp, mascarpone and parmesan. Uses 3 zucchinis, olive oil, ricotta instead of mascarpone, and smoked trout instead of fresh. Sprinkled with thyme and lemon zest. Bakes at 220 C on upside-down baking sheet 12-14 minutes until crust is golden crisp with bubbly cheese. Bright fresh herbs finish it off. Tips for dough handling and alternative topping swaps included.
Homemade Rustic Pizza Dough
Yeast dough for two 22 cm (9 in) pizzas with a chewy crust. Uses warm water, active dry yeast switched from instant, and whole wheat flour replaces half all-purpose for earthy notes. Sugar swapped for honey to feed yeast naturally. Salt reduced to balance yeast activity. Doubles hydration slightly for softer crumb. Requires a longer proof, but yields better texture and aroma. Refrigerate or freeze dough for convenience. Dough manipulations and final shaping tips included to avoid tough crust. Suitable for vegan, dairy-free diets. Adaptable with all-purpose flour. Ideal timing cues stressed over timers.
Herbed Seafood Pizza
Thin crust pizza topped with a creamy base, assorted fresh herbs, and North Atlantic seafood. Uses reduced amounts of cream and an herbal blend slightly altered. Red onion replaces small onion, dill swaps for basil. Seafood spread adjusted. Olive oil drizzle at end. Cooked on a hot pizza stone over grill for a crisp finish. Simple, quick, fresh flavors with a touch of citrus zest twist added to the herb mix.
Quick Naan Pizzas Twist
Flatbreads topped with a tangy olive and sun-dried tomato sauce, scattered with mushrooms and smoked turkey for a smoky touch, finished with melty mozzarella. Balsamic vinegar's tang brightens. Ready in 15-20 minutes. Simple prep, oven-baked, quick weeknight fix. Uses naan or tortillas for easy handling and fast cooking. No nuts or eggs. Flexible toppings. Garlic and oregano play well with the sauce base. Cheese browns lightly on top. Crisp under crust holds the melted load. Mix of fresh and pantry staples. No long rises, no dough drama. Savory, cheesy, fast. A basic foundation with a twist on flavors and timing.
Basic Vegan Pizza Dough
A simple unbleached all-purpose flour dough, lightly sweetened, yeast-raised for airy texture. Uses water and basic pantry staples, no dairy, eggs, nuts. Yeast and salt balanced for rising and taste, straightforward kneading and proofing. Four dough balls make medium pizzas around 31 cm (12¼ inches). Refrigeration option extends fermentation and flavor. Soft, easy to handle, suitable for hand-stretching or rolling.