Cherry pie, cherry red cake is one of the dishes in North America is considered "traditional". But this sweet, known worldwide, was often the subject of reinterpretations outside from the territory of States. Today there are a very tasty, which is adding 70 GR almond flour to the recipe.
In addition to this you will need: 280gr base of white flour, 70 GR of icing sugar, butter, 175gr 1 large yolk; for the filling 2 tablespoons almond flakes, 1 tablespoon of cornstarch, 500gr mature cherry. Prior to joining the ingredients turn oven to 200° C, so that it is ready to welcome the cake when you bake.
Mix in mixer the two flours with salt and powdered sugar, add the softened butter and fragmented. With motor running, add the egg yolk, formerly "stretched" with two teaspoons of cold water and let it go until it is all well mixed. Formed a ball, mash lightly, cover with foil and put everything in the fridge for a quarter of an hour.
Passed 15 minute put it back on the countertop and divide the ball into two pieces of slightly different sizes. Your with a rolling pin on a floured surface to a thickness of 7-8 mm, and then place the smaller disk based Pan, lifting flaps of dough in excess. Sprinkle almond flakes on the base and cover everything with an emulsion of corn starch, sugar and cherries.
19.3.13
10.1.13
Recipe for Pizza Dough Easy
The biga is a mixture ranging pre-dough mix added to the dough as much as 30%. In the dough to give more taste, more alveolation more crispness and greater extensibility. Many of you might know him as inevitably swell. You try to prepare your biga or inevitably swell before making homemade pizza: the end result will be softer, fluffy and tasty, but above all more digestible.
Biga pre-dough mix recipe
INGREDIENTS
Flour
water
Brewer's yeast
TIME AND SERVINGS
Prep time: 18 hours
Serves 10 people
Category: pizzas, Focaccia
Once prepared the biga pre-dough mix, we can prepare the dough for our pizza directly by adding it to the ingredients we use normally to make pizza .... Let's see how:
Basic recipe for pizza dough with biga
INGREDIENTS
Flour
water
biga
Brewer's yeast
Salt
extra virgin olive oil
TIME AND SERVINGS
Preparation time: 10 minutes
Serves 8 people
Category: pizzas, Focaccia
Biga pre-dough mix recipe
INGREDIENTS
Flour
water
Brewer's yeast
TIME AND SERVINGS
Prep time: 18 hours
Serves 10 people
Category: pizzas, Focaccia
Once prepared the biga pre-dough mix, we can prepare the dough for our pizza directly by adding it to the ingredients we use normally to make pizza .... Let's see how:
Basic recipe for pizza dough with biga
INGREDIENTS
Flour
water
biga
Brewer's yeast
Salt
extra virgin olive oil
TIME AND SERVINGS
Preparation time: 10 minutes
Serves 8 people
Category: pizzas, Focaccia
28.11.12
Pizza with Meat Recipe
Ingredients:
Pizza dough.
Tomato.
Mozzarella and grated emmental cheese.
Minced meat.
Red and green peppers.
Realization:
First place the dough in a pan and make some holes with a fork to prevent the formation of embossing on it, then pour a layer of tomato and add the mozzarella. We put the dough baked to precook for 15 minutes at 180 degrees.
On the other hand sliced red peppers and green (the amount to everyone's taste) and the FRY in the Pan then add the minced meat and we do it (not passes nothing if not quite done, because then it finishes do in the oven) Finally we add a little tomato.
We remove the dough from the oven and add the meat, finally we ended up baking the pizza so we put it another 10 minutes, take her off and then spread the grated cheese on top for Gratin 5 minutes more.
Pizza dough.
Tomato.
Mozzarella and grated emmental cheese.
Minced meat.
Red and green peppers.
Realization:
First place the dough in a pan and make some holes with a fork to prevent the formation of embossing on it, then pour a layer of tomato and add the mozzarella. We put the dough baked to precook for 15 minutes at 180 degrees.
On the other hand sliced red peppers and green (the amount to everyone's taste) and the FRY in the Pan then add the minced meat and we do it (not passes nothing if not quite done, because then it finishes do in the oven) Finally we add a little tomato.
We remove the dough from the oven and add the meat, finally we ended up baking the pizza so we put it another 10 minutes, take her off and then spread the grated cheese on top for Gratin 5 minutes more.
26.6.12
Vegetarian Pizza Recipe
Ingredients Pizza Dough (2-3 servings)
125 Gr flour
37 Ml water
Olive 25 ml oil
13 Ml white wine
10 G yeast fresh or 1/2 normal yeast sachet
Salt pellizquito
You pinch TSP. sugar
For the preparation of the dough pre-start:
Mix in a bowl with water, white wine and oil and add the sugar and yeast and mix until its complete dissolution. Agregams now the flour and salt, and mix. We put on a surface when I already have a more compact texture, and work it with hands until a homogeneous mass. Once it is well kneaded, gets back into the bowl, and cover with a clean cloth and let stand for 30 minutes.
We go again with the mass....Flattened with the roller on the basis, rectangular shape such as the Inbox (or round if you want more traditional pizza type), and put them on the tray from the oven (with baking paper or aluminum on the tray). To transport the base and it is not broken, we can go by wrapping it on the roller, and carried a tray.
Pizza ingredients
1/2 Courgette
5-6 Tomato Cherry
1/2 Onion
Mushroom
Cheese pizza
Fried tomato
Oregano
Now that you have now how to prepare the dough, and ingredients that are, I will explain step by step images.
125 Gr flour
37 Ml water
Olive 25 ml oil
13 Ml white wine
10 G yeast fresh or 1/2 normal yeast sachet
Salt pellizquito
You pinch TSP. sugar
For the preparation of the dough pre-start:
Mix in a bowl with water, white wine and oil and add the sugar and yeast and mix until its complete dissolution. Agregams now the flour and salt, and mix. We put on a surface when I already have a more compact texture, and work it with hands until a homogeneous mass. Once it is well kneaded, gets back into the bowl, and cover with a clean cloth and let stand for 30 minutes.
We go again with the mass....Flattened with the roller on the basis, rectangular shape such as the Inbox (or round if you want more traditional pizza type), and put them on the tray from the oven (with baking paper or aluminum on the tray). To transport the base and it is not broken, we can go by wrapping it on the roller, and carried a tray.
Pizza ingredients
1/2 Courgette
5-6 Tomato Cherry
1/2 Onion
Mushroom
Cheese pizza
Fried tomato
Oregano
Now that you have now how to prepare the dough, and ingredients that are, I will explain step by step images.
28.2.09
Best Apple Pie Recipe: Company Apple Pie Recipe
If you need a classic apple pie recipe, then this is it. It’s easy and fun making homemade apple pie and this recipe is bound to be a favorite.
3/4 cup white sugar
2 tablespoons flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tart apples, peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey or vanilla extract
2 (9-inch) unbaked pie crusts
Directions
Preheat oven to 450 degrees.
Prepare pie crust and put bottom layer of crust into a 9-inch pie pan.
In a small bowl, mix together the sugar, flour, salt, cinnamon and nutmeg. Place sliced apples in a large bowl and sprinkle with the sugar mixture. Toss mixture until apples are completely coated. Spoon apples into the pie crust.
Dot the apples with butter or margarine and sprinkle the whiskey/vanilla on top. Put on the top layer pie crust and crimp closed. Make several slits in top of crust to vent.
Bake for 10 minutes. Lower oven temperature to 350 degrees and bake for another 40 minutes.
=> Homemade Apple Pie Recipe: Classic American Apple Pie
Americans love their apple pie and this is a great recipe for any occasion. It’s especially good served diner style - warm with a scoop of vanilla ice cream.
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups apples, peeled, cored and sliced
1 cup raisins
2 (9-inch) unbaked pie crusts
1 egg
Directions
Preheat oven to 425 degrees.
Spray a deep dish pie pan with cooking spray.
In a bowl, combine white sugar, light brown sugar, flour, lemon, cinnamon; mix well. Add the apples and raisins. Stir until well coated.
Spoon apple mixture into the pie crust. Place second layer of crust on top of filling. Seal the edges.
Beat the egg and lightly glaze top of pie crust with egg mixture. Sprinkle a little sugar on top.
Bake 35 to 40 minutes, until golden brown. Cool on wire rack for 30 minutes before serving.
=> Dutch Apple Pie Recipe: Easy Dutch Apple Pie Recipe
This homemade apple pie is topped off with a sweetly spiced crumble topping that is oh so good.
1 (9-inch) unbaked pie crust
Pie Filling
2 1/2 cups apples, peeled, cored and sliced
1/2 cup sugar
3/4 cup flour
1/2 teaspoon apple pie spice
1 oz. butter, melted
1 tablespoon lemon juice
Streusel Topping
1 1/3 tablespoon dry milk
2/3 cup flour
1/2 teaspoon apple pie spice
1/4 pound light brown sugar, lightly packed
2 tablespoons hard butter
Directions
Preheat oven to 375 degrees.
In a small bowl, combine sugar, flour and apple pie spice. Add dry mixture to apples and toss to coat apples well. Add in the melted butter and lemon juice; stir well. Spoon apple mixture into pie shell.
To make streusel topping, combine dry milk, flour, apple pie spice and brown sugar in a bowl. Cut hard butter into mixture with a fork; mix until well combined. Sprinkle topping over pie filling until completely covered.
Bake 10 minutes. Reduce oven temperature to 300 degrees and bake an additional 25 minutes. Serve with ice cream or cheese.
=> Fried Pie Recipe: Fried Apple Pie Recipe
Forget those fast food versions, this is the real thing. These mini pies are great to pack with lunches.
2 cups all purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples, peeled, cored and diced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil
Directions
In a saucepan, combine apples, sugar and cinnamon. Cook over low heat. Cook apples until they are soft and tender. Mash with a fork to form a thick applesauce.
In a bowl, sift the flour and salt together. Cut in the shortening. Add water and mix with a fork. Create a ball of dough and roll out to 1/8-inch thick on a floured board. With a cookie cutter, cut out 4-inch round pieces.
In the center of each dough round, spoon 1 heaping tablespoon of apple mixture. Moisten the edges with cold water and fold. Press edges closed with a fork.
In a large skillet, heat oil on medium high heat. Fry pies a few at a time for 2 to 3 minutes on each side, until golden brown. Drain pies on paper towels. Sprinkle with confectioners sugar.
=> Apple Pie Filling Recipe: Anytime Apple Pie Filling Recipe
Here’s a basic apple pie filling to use whenever you need to make a scrumptious homemade dessert.
18 cups apples, thinly sliced
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water
Directions
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well and bring to a boil. Boil for 2 minutes, stirring constantly.
Add in the apples and return pot to a boil. Reduce heat, cover and simmer until apples are tender (about 6 to 8 minutes). Cool for 30 minutes.
Ladle filling into five freezer containers, leave 1/2-inch space at the top. Cool at room temperature for 1 to 1 1/2 hours.
Seal containers and freeze. Pie filling can be stored in freezer for up to 12 months.
3/4 cup white sugar
2 tablespoons flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tart apples, peeled, cored and sliced
2 tablespoons butter
2 tablespoons whiskey or vanilla extract
2 (9-inch) unbaked pie crusts
Directions
Preheat oven to 450 degrees.
Prepare pie crust and put bottom layer of crust into a 9-inch pie pan.
In a small bowl, mix together the sugar, flour, salt, cinnamon and nutmeg. Place sliced apples in a large bowl and sprinkle with the sugar mixture. Toss mixture until apples are completely coated. Spoon apples into the pie crust.
Dot the apples with butter or margarine and sprinkle the whiskey/vanilla on top. Put on the top layer pie crust and crimp closed. Make several slits in top of crust to vent.
Bake for 10 minutes. Lower oven temperature to 350 degrees and bake for another 40 minutes.
=> Homemade Apple Pie Recipe: Classic American Apple Pie
Americans love their apple pie and this is a great recipe for any occasion. It’s especially good served diner style - warm with a scoop of vanilla ice cream.
1/3 cup packed light brown sugar
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
7 1/2 cups apples, peeled, cored and sliced
1 cup raisins
2 (9-inch) unbaked pie crusts
1 egg
Directions
Preheat oven to 425 degrees.
Spray a deep dish pie pan with cooking spray.
In a bowl, combine white sugar, light brown sugar, flour, lemon, cinnamon; mix well. Add the apples and raisins. Stir until well coated.
Spoon apple mixture into the pie crust. Place second layer of crust on top of filling. Seal the edges.
Beat the egg and lightly glaze top of pie crust with egg mixture. Sprinkle a little sugar on top.
Bake 35 to 40 minutes, until golden brown. Cool on wire rack for 30 minutes before serving.
=> Dutch Apple Pie Recipe: Easy Dutch Apple Pie Recipe
This homemade apple pie is topped off with a sweetly spiced crumble topping that is oh so good.
1 (9-inch) unbaked pie crust
Pie Filling
2 1/2 cups apples, peeled, cored and sliced
1/2 cup sugar
3/4 cup flour
1/2 teaspoon apple pie spice
1 oz. butter, melted
1 tablespoon lemon juice
Streusel Topping
1 1/3 tablespoon dry milk
2/3 cup flour
1/2 teaspoon apple pie spice
1/4 pound light brown sugar, lightly packed
2 tablespoons hard butter
Directions
Preheat oven to 375 degrees.
In a small bowl, combine sugar, flour and apple pie spice. Add dry mixture to apples and toss to coat apples well. Add in the melted butter and lemon juice; stir well. Spoon apple mixture into pie shell.
To make streusel topping, combine dry milk, flour, apple pie spice and brown sugar in a bowl. Cut hard butter into mixture with a fork; mix until well combined. Sprinkle topping over pie filling until completely covered.
Bake 10 minutes. Reduce oven temperature to 300 degrees and bake an additional 25 minutes. Serve with ice cream or cheese.
=> Fried Pie Recipe: Fried Apple Pie Recipe
Forget those fast food versions, this is the real thing. These mini pies are great to pack with lunches.
2 cups all purpose flour
1/2 cup shortening
1 teaspoon salt
1/2 cup cold water
2 apples, peeled, cored and diced
1/3 cup white sugar
1/2 teaspoon ground cinnamon
1 cup vegetable oil
Directions
In a saucepan, combine apples, sugar and cinnamon. Cook over low heat. Cook apples until they are soft and tender. Mash with a fork to form a thick applesauce.
In a bowl, sift the flour and salt together. Cut in the shortening. Add water and mix with a fork. Create a ball of dough and roll out to 1/8-inch thick on a floured board. With a cookie cutter, cut out 4-inch round pieces.
In the center of each dough round, spoon 1 heaping tablespoon of apple mixture. Moisten the edges with cold water and fold. Press edges closed with a fork.
In a large skillet, heat oil on medium high heat. Fry pies a few at a time for 2 to 3 minutes on each side, until golden brown. Drain pies on paper towels. Sprinkle with confectioners sugar.
=> Apple Pie Filling Recipe: Anytime Apple Pie Filling Recipe
Here’s a basic apple pie filling to use whenever you need to make a scrumptious homemade dessert.
18 cups apples, thinly sliced
3 tablespoons lemon juice
4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
10 cups water
Directions
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well and bring to a boil. Boil for 2 minutes, stirring constantly.
Add in the apples and return pot to a boil. Reduce heat, cover and simmer until apples are tender (about 6 to 8 minutes). Cool for 30 minutes.
Ladle filling into five freezer containers, leave 1/2-inch space at the top. Cool at room temperature for 1 to 1 1/2 hours.
Seal containers and freeze. Pie filling can be stored in freezer for up to 12 months.
20.2.09
What's Thanksgiving Without Pumpkin Pie?
Pumpkin pie is standard fare at most Thanksgiving feasts. Many of us look forward to eating it for dessert once a year. However, if you are tired of that thick, sweet piece of pie at the end of this already-filling meal, consider these interesting alternatives.
Pumpkin is a very nutritious fruit -- not a vegetable as most of us believe. Its scientific name is "cucurbita maxima," which reflects the possibility of its "maximum" size. In fact, The World Pumpkin Federation reports the largest pumpkin ever grown weighed more than 1,000 pounds! There are about 26 varieties of pumpkin, ranging in color from bright orange to pale yellow and green.
You can find pumpkin mixed into soups, salads, main dishes, desserts (other than pies) and even drinks. Here are a few different ideas to get your culinary juices flowing: pumpkin soup, pumpkin ravioli, pumpkin-chicken chili, pumpkin risotto, pumpkin ice cream, pumpkin muffins, scones, cookies, bars and breads, pumpkin butter, pumpkin-pecan cheesecake, pumpkin beer, pumpkin fudge,and pumpkin creme brulee. Recipes for these and many other pumpkin dishes are plentiful and readily available at your favorite online recipe site when you put "pumpkin" in the search box provided by the site.
And, if you want to start a new pumpkin tradition, roasted pumpkin seeds are easy-to--make and not as time-consuming as baking a pumpkin pie. It is a fun multi-generational activity which can be enjoyed by children all the way up to senior citizens as your Thanksgiving Day unfolds. Here are step-by-step directions: Rinse the seeds in cold water and remove the pulp and fibers, then drain and blot dry. Coat pumpkin seeds with melted butter or vegetable oil and sprinkle lightly with salt or your favorite seasoning. Spread them on a baking sheet and roast at 300 degrees Fahrenheit for 20-30 minutes or until golden brown. One four pound pumpkin will yield approximately two cups of seeds.
If you roast some of the seeds and plant others, next year you will have your very own pumpkin patch. Then you can select from pumpkins you have grown for use in recipes, thereby starting another tradition for you and your family!
Pumpkin is a very nutritious fruit -- not a vegetable as most of us believe. Its scientific name is "cucurbita maxima," which reflects the possibility of its "maximum" size. In fact, The World Pumpkin Federation reports the largest pumpkin ever grown weighed more than 1,000 pounds! There are about 26 varieties of pumpkin, ranging in color from bright orange to pale yellow and green.
You can find pumpkin mixed into soups, salads, main dishes, desserts (other than pies) and even drinks. Here are a few different ideas to get your culinary juices flowing: pumpkin soup, pumpkin ravioli, pumpkin-chicken chili, pumpkin risotto, pumpkin ice cream, pumpkin muffins, scones, cookies, bars and breads, pumpkin butter, pumpkin-pecan cheesecake, pumpkin beer, pumpkin fudge,and pumpkin creme brulee. Recipes for these and many other pumpkin dishes are plentiful and readily available at your favorite online recipe site when you put "pumpkin" in the search box provided by the site.
And, if you want to start a new pumpkin tradition, roasted pumpkin seeds are easy-to--make and not as time-consuming as baking a pumpkin pie. It is a fun multi-generational activity which can be enjoyed by children all the way up to senior citizens as your Thanksgiving Day unfolds. Here are step-by-step directions: Rinse the seeds in cold water and remove the pulp and fibers, then drain and blot dry. Coat pumpkin seeds with melted butter or vegetable oil and sprinkle lightly with salt or your favorite seasoning. Spread them on a baking sheet and roast at 300 degrees Fahrenheit for 20-30 minutes or until golden brown. One four pound pumpkin will yield approximately two cups of seeds.
If you roast some of the seeds and plant others, next year you will have your very own pumpkin patch. Then you can select from pumpkins you have grown for use in recipes, thereby starting another tradition for you and your family!
10.2.09
Easy-Breezy Lemon Meringue Pie
Lemon Meringue Pie seems to say warm weather, maybe because it's as yellow as sunshine and has clouds of sweet meringue. Simple to love, it was a real challenge to make until now.
Here's a recipe that's quick and easy but still has that homemade flavor you crave. Starting with a lemon bar mix gives it a luscious citrus flavor, while eggs and sugar make it taste so fresh and rich. And the crust? Golden, buttery and sweet.
Serve the pie warm from the oven for oohs and ahs, or for easy Lemon Meringue Bars, just make the recipe in an 8-inch square pan and serve chilled.
Lemon Meringue Pie
Lemon Pie:
1 package Krusteaz Lemon Bar Mix (1 pouch each lemon filling mix and complete crust)
3 whole eggs
1/3 cup water
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat oven to 350ฐF.
For Lemon Pie: Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan or 8x8-inch pan. Bake 8 minutes (crust will be pale). In medium bowl, whisk full pouch lemon filling mix, water and whole eggs together until well-blended. Pour over hot crust. Bake 22-26 minutes or until center does not jiggle when shaken and top begins to brown.
For Meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form. Spread over baked pie. Return to oven; bake an additional 10-15 minutes or until light golden brown. Serve pie warm, or chill if served as a bar.
Makes 1 pie or 16, 2-inch bars.
Here's a recipe that's quick and easy but still has that homemade flavor you crave. Starting with a lemon bar mix gives it a luscious citrus flavor, while eggs and sugar make it taste so fresh and rich. And the crust? Golden, buttery and sweet.
Serve the pie warm from the oven for oohs and ahs, or for easy Lemon Meringue Bars, just make the recipe in an 8-inch square pan and serve chilled.
Lemon Meringue Pie
Lemon Pie:
1 package Krusteaz Lemon Bar Mix (1 pouch each lemon filling mix and complete crust)
3 whole eggs
1/3 cup water
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat oven to 350ฐF.
For Lemon Pie: Press full pouch of complete crust firmly into bottom of lightly greased 9-inch pie pan or 8x8-inch pan. Bake 8 minutes (crust will be pale). In medium bowl, whisk full pouch lemon filling mix, water and whole eggs together until well-blended. Pour over hot crust. Bake 22-26 minutes or until center does not jiggle when shaken and top begins to brown.
For Meringue: Using an electric mixer, beat egg whites and cream of tartar on medium speed until frothy. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff glossy peaks form. Spread over baked pie. Return to oven; bake an additional 10-15 minutes or until light golden brown. Serve pie warm, or chill if served as a bar.
Makes 1 pie or 16, 2-inch bars.
30.1.09
The History of Pizza in Italian Food
Italian food is unique amongst world cuisines in that it has birthed not one, but two international sensations. Of course I'm talking about pasta and pizza. Pizza is one of the most widely eaten foods today. While most people think of pizza in America as Italian food, it really is not like the pizza of authentic Italian food. It is said that with one taste of pizza made in the style of authentic Italian food, you will never go back to the Americanized version. Even when eating at Italian food restaurants it is hard to capture the distinguished taste of true Italian pizza.
Pizza is one Italian food that has been around in one form or another for centuries. It has a long history in the Mediterranean where it began as a seasoned flatbread that was used more as an edible plate to hold other food, rather than as a food by itself. However, these earlier pizzas established a name for Italian food very early on and were eaten in Greece, Rome, Egypt, and Babylon and were emphatically praised by many historians of the day.
It was in the Middle Ages that pizza began to take a form that would be more familiar to Italian food lovers today. Pizza started out being just a dough topped with herbs and olive oil. Once mozzarella cheese began to be produced from Indian Water Buffalo it quickly became a signature aspect of pizza. Today at any true Italian food eatery this fresh mozzarella di buffalo is nonnegotiable. The dried shredded mozzarella that is often associated with Italian food would actually never be used on a pizza made by a true Italian food chef.
It wouldn't be until the tomato became popular in Italian food in the 18th century that we would see modern pizza. During this time pizza began to take an even more prominent role in Italian food. In Naples pizza was sold on the streets for every meal. This once peasant food was quickly taking hold of all of society, including the upper class. In fact, by 1830 the first ever pizzeria was opened in Naples. Ever since this time pizzerias have been found all over the world converting people to the love of Italian food.
Traditional Italian pizza is cooked in a wood fired oven. The reason American pizza is often not thought of as a true Italian food is because the large restaurant chains that specialize in pizza do not cook it in a wood fired oven. Pizzas featured in Italian food restaurants should use only the freshest ingredients. In Italy pizzas change with the seasons as new ingredients become available. The great thing about pizza that has made it so popular is the fact that it can be topped with a vast array of toppings. Each region of Italy has its own particular style of pizza that they specialize in, making use of the ingredients most readily available to them.
So for real Italian food pizza it is necessary to step out of the confining ideas of just a few types of pizza and open your mind to the different possibilities. Italian food is full of variety and you could literally spend a year in Italy just trying all the different styles of pizza that made Italian food so universally popular.
Pizza is one Italian food that has been around in one form or another for centuries. It has a long history in the Mediterranean where it began as a seasoned flatbread that was used more as an edible plate to hold other food, rather than as a food by itself. However, these earlier pizzas established a name for Italian food very early on and were eaten in Greece, Rome, Egypt, and Babylon and were emphatically praised by many historians of the day.
It was in the Middle Ages that pizza began to take a form that would be more familiar to Italian food lovers today. Pizza started out being just a dough topped with herbs and olive oil. Once mozzarella cheese began to be produced from Indian Water Buffalo it quickly became a signature aspect of pizza. Today at any true Italian food eatery this fresh mozzarella di buffalo is nonnegotiable. The dried shredded mozzarella that is often associated with Italian food would actually never be used on a pizza made by a true Italian food chef.
It wouldn't be until the tomato became popular in Italian food in the 18th century that we would see modern pizza. During this time pizza began to take an even more prominent role in Italian food. In Naples pizza was sold on the streets for every meal. This once peasant food was quickly taking hold of all of society, including the upper class. In fact, by 1830 the first ever pizzeria was opened in Naples. Ever since this time pizzerias have been found all over the world converting people to the love of Italian food.
Traditional Italian pizza is cooked in a wood fired oven. The reason American pizza is often not thought of as a true Italian food is because the large restaurant chains that specialize in pizza do not cook it in a wood fired oven. Pizzas featured in Italian food restaurants should use only the freshest ingredients. In Italy pizzas change with the seasons as new ingredients become available. The great thing about pizza that has made it so popular is the fact that it can be topped with a vast array of toppings. Each region of Italy has its own particular style of pizza that they specialize in, making use of the ingredients most readily available to them.
So for real Italian food pizza it is necessary to step out of the confining ideas of just a few types of pizza and open your mind to the different possibilities. Italian food is full of variety and you could literally spend a year in Italy just trying all the different styles of pizza that made Italian food so universally popular.
20.1.09
What Is So Special About Gourmet Pizza?
Pizza has been around for thousands of years. When did out of the ordinary and delicious gourmet pizza make its debut? What would the forefathers of pizza think of this culinary masterpiece?
Everyone knows that a standard pizza comes with pepperoni, cheese, ground beef, peppers, onions, anchovies and sausage. Today gourmet pizza is created with any kind of topping. They are topped with anything from broccoli to chocolate. There are gourmet pizzas for breakfast that can be topped with scrambled eggs, bacon and cheese. And, there are vegetarian gourmet pizzas that are topped with a medley of vegetables.
The gourmet pizza is relatively new and was created for the privileged. It has grown in popularity in nearly every household in the United States. Pizza parlors are popping up all across the country. A Sunday afternoon of football will be a definite hit with the gang if a gourmet pizza with all the toppings is served. A sure pleaser for chocolate lovers is a dessert pizza topped with marshmallows and chocolate.
Gourmet pizza was conceived with the belief that less is better. Only by using the finest quality ingredients and one or two toppings, can a pizza acquire the status of a gourmet pizza. Only the freshest and highest quality meats and freshest mozzarella can be used. The difference in a standard pizza and a gourmet pizza will be proven with each bite.
An ordinary consumer, with a little imagination, can create a gourmet pizza at home. A variety of pre-baked pizza shells are available in all types of food stores. With some imagination and experimentation, a home chef can make a mouth-watering work of art. Most food stores carry a line of pizza shells, cheeses and gourmet sauces. Cheeses other than Mozzarella can be used.
Gourmet pizza shops continue to grow, offering a variety of pizzas from different cultures. Every culture brings an innovative way to make the gourmet pizza. These tasty delights will bring dining pleasure for years to come.
Everyone knows that a standard pizza comes with pepperoni, cheese, ground beef, peppers, onions, anchovies and sausage. Today gourmet pizza is created with any kind of topping. They are topped with anything from broccoli to chocolate. There are gourmet pizzas for breakfast that can be topped with scrambled eggs, bacon and cheese. And, there are vegetarian gourmet pizzas that are topped with a medley of vegetables.
The gourmet pizza is relatively new and was created for the privileged. It has grown in popularity in nearly every household in the United States. Pizza parlors are popping up all across the country. A Sunday afternoon of football will be a definite hit with the gang if a gourmet pizza with all the toppings is served. A sure pleaser for chocolate lovers is a dessert pizza topped with marshmallows and chocolate.
Gourmet pizza was conceived with the belief that less is better. Only by using the finest quality ingredients and one or two toppings, can a pizza acquire the status of a gourmet pizza. Only the freshest and highest quality meats and freshest mozzarella can be used. The difference in a standard pizza and a gourmet pizza will be proven with each bite.
An ordinary consumer, with a little imagination, can create a gourmet pizza at home. A variety of pre-baked pizza shells are available in all types of food stores. With some imagination and experimentation, a home chef can make a mouth-watering work of art. Most food stores carry a line of pizza shells, cheeses and gourmet sauces. Cheeses other than Mozzarella can be used.
Gourmet pizza shops continue to grow, offering a variety of pizzas from different cultures. Every culture brings an innovative way to make the gourmet pizza. These tasty delights will bring dining pleasure for years to come.
19.1.09
Cottage Pie Recipe: English Cottage Pie
You don’t have to be English to enjoy this traditional cottage pie, but if you are English then you’ll probably keep this recipe among your favorites.
1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
1 1/2 cups beef broth
1 tablespoon tomato paste
Salt and pepper to taste
4 potatoes, peeled and diced
1/4 cup butter, softened
1 cup milk
1/4 pound cheddar cheese, shredded
Directions
Preheat oven to 400 degrees.
Make Meat Filling: In a large skillet, crumble the ground beef and saut้ over medium heat for 1 minute. Add in the onion and carrots; continue to saut้ until meat is brown (about 5 minutes). Stir in the flour, cinnamon, Italian seasoning and parsley.
In a small bowl, combine the beef broth and tomato paste; mix well. Add to beef mixture. Add salt and pepper to taste. Lower the heat to simmer and cook for 15 minutes, stirring occasionally. Cook until most of the liquid has been absorbed. Spoon beef mixture into a 9-inch pie plate.
Make Potato Topping: Put potatoes into a medium sauce pan and cover with water. Bring to a boil over high heat. Boil for 15 minutes, or until potatoes are tender; drain.
Mash the potatoes until smooth. Add butter and milk. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle cheese on top.
Bake for 25 minutes, or until top is brown and cheese is bubbly.
=> Cottage Pie Recipe: Moussaka Cottage Pie
A great cottage pie recipe featuring flavorable spices like garlic, cinnamon and cloves. Raisins make a delicious addition as well.
4 tablespoons olive oil, divided
2 medium onions, diced
3 large cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
1/3 cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch slices
1 (24 oz.) package refrigerated mashed potatoes, warmed
1 large egg, beaten
Directions
In a 12-inch oven proof skillet, heat 2 tablespoons of oil over medium high heat. Add onions and saut้ until tender (about 5 minutes). Add garlic, cinnamon and cloves; continue cooking for 1 minute.
Add meat, stirring occasionally to break it up; cook for 5 minutes. Stir in tomatoes and raisins. Reduce heat and simmer for 10 minutes.
Arrange the eggplant slices on a lipped cookie sheet. Brush both sides of eggplant with remaining oil, and season with salt and pepper. Broil eggplant on the upper oven rack, turning once with kitchen tongs, until golden brown (about 5 minutes per side).
Warm up mashed potatoes according to package directions.
Reduce oven heat to 400 degrees. Lay eggplant in a single layer over the meat mixture. Whisk the egg into the mashed potatoes; spread over eggplant. Bake on lower oven rack for 20 minutes, or until sauce is bubbly.
=> Cottage Pie Recipe: Creamed Cottage Cheese Pie
If you’ve never tried cottage cheese in a pie, you’ll be delighted with this creamy cheese flavored custard pie. It’s something a little different and definitely worth the effort.
1 (9-inch) pie shell
1 1/2 cups cottage cheese, creamed
4 tablespoons melted butter
1/2 cup white sugar
1/4 teaspoon salt
1 tablespoon all-purpose flour
1 tablespoon lemon zest
2 eggs
1/2 cup raisins
1/2 cup chopped walnuts (optional)
1/4 cup milk
Directions
Preheat oven to 400 degrees.
Separate the eggs.
Press the cottage cheese through a sieve 2 times.
In a bowl, combine the cottage cheese, butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, walnuts and milk. Stir well.
In another bowl, beat the egg whites until stiff peaks form. Fold egg whites into cheese mixture. Bake for 30 minutes, or until brown and firm.
1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped
1 1/2 cups beef broth
1 tablespoon tomato paste
Salt and pepper to taste
4 potatoes, peeled and diced
1/4 cup butter, softened
1 cup milk
1/4 pound cheddar cheese, shredded
Directions
Preheat oven to 400 degrees.
Make Meat Filling: In a large skillet, crumble the ground beef and saut้ over medium heat for 1 minute. Add in the onion and carrots; continue to saut้ until meat is brown (about 5 minutes). Stir in the flour, cinnamon, Italian seasoning and parsley.
In a small bowl, combine the beef broth and tomato paste; mix well. Add to beef mixture. Add salt and pepper to taste. Lower the heat to simmer and cook for 15 minutes, stirring occasionally. Cook until most of the liquid has been absorbed. Spoon beef mixture into a 9-inch pie plate.
Make Potato Topping: Put potatoes into a medium sauce pan and cover with water. Bring to a boil over high heat. Boil for 15 minutes, or until potatoes are tender; drain.
Mash the potatoes until smooth. Add butter and milk. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle cheese on top.
Bake for 25 minutes, or until top is brown and cheese is bubbly.
=> Cottage Pie Recipe: Moussaka Cottage Pie
A great cottage pie recipe featuring flavorable spices like garlic, cinnamon and cloves. Raisins make a delicious addition as well.
4 tablespoons olive oil, divided
2 medium onions, diced
3 large cloves garlic, minced
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 pounds lean ground beef or turkey
2 cups canned crushed tomatoes
1/3 cup dark or golden raisins
1 pound eggplant, cut into 1/4-inch slices
1 (24 oz.) package refrigerated mashed potatoes, warmed
1 large egg, beaten
Directions
In a 12-inch oven proof skillet, heat 2 tablespoons of oil over medium high heat. Add onions and saut้ until tender (about 5 minutes). Add garlic, cinnamon and cloves; continue cooking for 1 minute.
Add meat, stirring occasionally to break it up; cook for 5 minutes. Stir in tomatoes and raisins. Reduce heat and simmer for 10 minutes.
Arrange the eggplant slices on a lipped cookie sheet. Brush both sides of eggplant with remaining oil, and season with salt and pepper. Broil eggplant on the upper oven rack, turning once with kitchen tongs, until golden brown (about 5 minutes per side).
Warm up mashed potatoes according to package directions.
Reduce oven heat to 400 degrees. Lay eggplant in a single layer over the meat mixture. Whisk the egg into the mashed potatoes; spread over eggplant. Bake on lower oven rack for 20 minutes, or until sauce is bubbly.
=> Cottage Pie Recipe: Creamed Cottage Cheese Pie
If you’ve never tried cottage cheese in a pie, you’ll be delighted with this creamy cheese flavored custard pie. It’s something a little different and definitely worth the effort.
1 (9-inch) pie shell
1 1/2 cups cottage cheese, creamed
4 tablespoons melted butter
1/2 cup white sugar
1/4 teaspoon salt
1 tablespoon all-purpose flour
1 tablespoon lemon zest
2 eggs
1/2 cup raisins
1/2 cup chopped walnuts (optional)
1/4 cup milk
Directions
Preheat oven to 400 degrees.
Separate the eggs.
Press the cottage cheese through a sieve 2 times.
In a bowl, combine the cottage cheese, butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, walnuts and milk. Stir well.
In another bowl, beat the egg whites until stiff peaks form. Fold egg whites into cheese mixture. Bake for 30 minutes, or until brown and firm.
10.1.09
Tips For Great Pizzas
A pizza made at home should be better than a commercial pizza. You get it fresh from the oven made with fresh ingredients and the combination of ingredients that you want, on a homemade crust, and with the care that is not possible commercially.
But there are tricks to the technique that will make that pizza truly wonderful.
• A great pizza must have a great crust. A soggy crust will never do. Instead of piling the goodies on the uncooked dough, partially bake it firs...
Keywords:
pizza, how to, crust great pizza, secrets, baking, bread, homemade, rise
Article Body:
A pizza made at home should be better than a commercial pizza. You get it fresh from the oven made with fresh ingredients and the combination of ingredients that you want, on a homemade crust, and with the care that is not possible commercially.
But there are tricks to the technique that will make that pizza truly wonderful.
• A great pizza must have a great crust. A soggy crust will never do. Instead of piling the goodies on the uncooked dough, partially bake it first. Usually about eight minutes will do. Then pull it out of the oven, put the toppings on, and finish baking.
• Don’t under bake the crust. The crust is done when the bottom is partially browned. Use a spatula or tongs to lift one edge and peek at the crust.
• Never use a light-colored pan for baking a pizza. It will reflect the heat and you will have a hard time baking the crust thoroughly.
• A baking stone will help bake the crust. Put the baking stone in the oven at least fifteen minutes ahead of the pizza. We like to bake our pizzas on a dark baking pan placed on top of the hot stone.
• Place the pizza low in the oven where radiant heat from the heating elements will help bake the crust.
• If you have trouble forming the pizza crust, the gluten may be the problem. Gluten gives the dough elasticity and a tight dough wants to spring back into shape. Partially shape the crust and then walk away for five to ten minutes. When you get back, the dough will have relaxed and you can finish the crust.
• A pizza crust of uniform thickness is a better crust. If you are not adept at spinning the crust, roll it to a uniform thickness of about 1/4 inch with a rolling pin. You can do that on a peel dusted with cornmeal or semolina flour so that the crust will slip off easily onto the stone or pan. If you don’t have a peel, a sheet of heavy cardboard or even a wooden cutting board will do. You can also form the crust in your pan. The lips on the pan will preclude a rolling pin, but you can purchase a little rolling pin meant for the task (and for rolling pasta) that will work within the rims. If all else fails, grab a small jar and use it as a rolling pin.
• If you don’t have time to make or buy your favorite sauce, a jar of spaghetti sauce will do. Homemade is better but a good commercial sauce is okay.
• Some people prefer tender crusts; we prefer chewy. For a tender crust, use all-purpose flour. Our favorite crusts are made with bread flour tempered just a bit with whole wheat, rye, or all-purpose flours.
• For a really great pizza crust, once the dough is kneaded, cover it and place it in the refrigerator over night. The next day, remove the dough and let it rise on the counter. Allow plenty of time for the dough to come to room temperature and rise. At lower temperatures, the yeast produces a complex yeasty flavor that is very good.
• Pizza dough that is just a bit on the wet side is easier to work with and makes a nicer crust.
• Toppings can be anything you want them to be. Measurements don’t count though less is usually better. Experiment with some of your favorite foods.
• Olive oil makes a much nicer pizza crust than vegetable oil.
• If you are having trouble cutting your pizza with a knife or pizza wheel, grab the kitchen shears.
But there are tricks to the technique that will make that pizza truly wonderful.
• A great pizza must have a great crust. A soggy crust will never do. Instead of piling the goodies on the uncooked dough, partially bake it firs...
Keywords:
pizza, how to, crust great pizza, secrets, baking, bread, homemade, rise
Article Body:
A pizza made at home should be better than a commercial pizza. You get it fresh from the oven made with fresh ingredients and the combination of ingredients that you want, on a homemade crust, and with the care that is not possible commercially.
But there are tricks to the technique that will make that pizza truly wonderful.
• A great pizza must have a great crust. A soggy crust will never do. Instead of piling the goodies on the uncooked dough, partially bake it first. Usually about eight minutes will do. Then pull it out of the oven, put the toppings on, and finish baking.
• Don’t under bake the crust. The crust is done when the bottom is partially browned. Use a spatula or tongs to lift one edge and peek at the crust.
• Never use a light-colored pan for baking a pizza. It will reflect the heat and you will have a hard time baking the crust thoroughly.
• A baking stone will help bake the crust. Put the baking stone in the oven at least fifteen minutes ahead of the pizza. We like to bake our pizzas on a dark baking pan placed on top of the hot stone.
• Place the pizza low in the oven where radiant heat from the heating elements will help bake the crust.
• If you have trouble forming the pizza crust, the gluten may be the problem. Gluten gives the dough elasticity and a tight dough wants to spring back into shape. Partially shape the crust and then walk away for five to ten minutes. When you get back, the dough will have relaxed and you can finish the crust.
• A pizza crust of uniform thickness is a better crust. If you are not adept at spinning the crust, roll it to a uniform thickness of about 1/4 inch with a rolling pin. You can do that on a peel dusted with cornmeal or semolina flour so that the crust will slip off easily onto the stone or pan. If you don’t have a peel, a sheet of heavy cardboard or even a wooden cutting board will do. You can also form the crust in your pan. The lips on the pan will preclude a rolling pin, but you can purchase a little rolling pin meant for the task (and for rolling pasta) that will work within the rims. If all else fails, grab a small jar and use it as a rolling pin.
• If you don’t have time to make or buy your favorite sauce, a jar of spaghetti sauce will do. Homemade is better but a good commercial sauce is okay.
• Some people prefer tender crusts; we prefer chewy. For a tender crust, use all-purpose flour. Our favorite crusts are made with bread flour tempered just a bit with whole wheat, rye, or all-purpose flours.
• For a really great pizza crust, once the dough is kneaded, cover it and place it in the refrigerator over night. The next day, remove the dough and let it rise on the counter. Allow plenty of time for the dough to come to room temperature and rise. At lower temperatures, the yeast produces a complex yeasty flavor that is very good.
• Pizza dough that is just a bit on the wet side is easier to work with and makes a nicer crust.
• Toppings can be anything you want them to be. Measurements don’t count though less is usually better. Experiment with some of your favorite foods.
• Olive oil makes a much nicer pizza crust than vegetable oil.
• If you are having trouble cutting your pizza with a knife or pizza wheel, grab the kitchen shears.
1.1.09
The Evolution Of Pizza
Trying to trace the history of the first pizza is a surprisingly controversial subject. Some claim that this popular food is based on early unleavened breads served in the early centuries in Rome. Others trace a connection from modern pizza back to the pita breads of Greece.
It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito's time they were already embraced by Italian cuisine).
As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.
The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.
In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell's pizzeria, and a whole new way of looking at this favorite food was born.
To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.
So you're lucky enough to find yourself in New York or Chicago, or any city for that matter that has a true pizzeria, complete with checked tablecloths and plenty of garlic on the menu, indulge yourself in an old tradition and order a slice. After all, its tradition.
It's fairly well established that the first pizza as we know it today was created by a man named Raffaele Esposito from Naples, Italy. Esposito's creation was designed to honor the visit of Queen Margherita to Naples in 1889, and he decorated it with the colors of the Italian flag, using white cheese, green basil, and red tomatoes (tomatoes, which had arrived from the west about 60 years earlier, were originally thought to be poisonous, but by Esposito's time they were already embraced by Italian cuisine).
As the years passed and the turn of the century came about, Italian immigrants brought this recipe with them to America. The first pizzeria was opened in America in 1905. It remained popular almost exclusively among immigrants until the end of World War II, when American soldiers returned to their home soil and brought back a love of the pizza they had discovered overseas. With that, the pizza boom in America began and this food became a mainstream meal instead of an underground Italian snack.
The concentration of Italian immigrants in New York in those olden days explains the fact that many people feel you must visit New York to get true pizzeria-style pizza. It's where the pizza got its American start, after all. And nobody who has experienced New York style pizza can disagree. New York is famous for its pizzerias, where a true slice of pizza consists of a thin, wide crust loaded with plenty of toppings and marinara and smothered in heady Italian seasonings. A side of garlic bread and some heady pastas and tortellinis usually round out the menu. Pizzerias in New York are not for the faint of heart.
In the early 1940s, the city of Chicago, IL took pizza in a different direction. It is believed that the first pizzeria in Chicago was Pizzeria Uno, opened in 1943 by Ike Sewell. Sewell's pizza creation was a new twist on the old New York standard. He created what is known today as deep-dish pizza, where the pizza is sunk low into a deeper pan, and the crust is allowed to rise in thick bubbles around the edges. People flocked to Sewell's pizzeria, and a whole new way of looking at this favorite food was born.
To this day you can find yourself in some pretty heated debates if you argue with a New Yorker or a Chicagoan about what constitutes authentic pizzeria-style pizza. But whatever crust style you choose, pizza is a unique food with a foggy past and a definite appeal that has lasted through many incarnations.
So you're lucky enough to find yourself in New York or Chicago, or any city for that matter that has a true pizzeria, complete with checked tablecloths and plenty of garlic on the menu, indulge yourself in an old tradition and order a slice. After all, its tradition.
30.12.08
Thrill Friends And Family With A "Make It Yourself" Pizza Party
If there is one thing kids love more than eating pizza, it's being able to make it themselves using all their favorite toppings. Creating a "make it yourself" pizza party is a great way to customize the meal while involving friends and family in a fun activity. Best of all, this crust recipe, which uses a surprise ingredient, is simple enough to make at home without making a mess of the kitchen.
The secret to this simple crust is the addition of potatoes. Idahoan brand flavored Mashed Potatoes were recently named the best-tasting instant mashed potato compared to major national competitors by the American Culinary ChefsBest.™ Incorporating these convenient, 100 percent authentic Idaho potatoes in the crust adds moisture and rich flavor to this homemade version of one of America's favorite foods.
The following recipe for Fresh Tomato and Zucchini Pizza uses fresh summer produce; however, when making pizza at home, each person can substitute his or her favorite toppings. With this versatile recipe, you can enjoy a delicious homemade meal that enables everyone to eat the pizza that they love.
Fresh Tomato
And Zucchini Pizza
Crust:
1/2 cup dry Idahoan Roasted Garlic flavored Mashed Potatoes
1 cup boiling water
1 cup all-purpose flour
3 tablespoons olive oil
1 teaspoon salt
Topping:
3 plum tomatoes, thinly sliced and patted dry
1 small zucchini, thinly sliced
1 tablespoon olive oil
Salt and ground pepper to taste
4 ounces shredded mozzarella cheese
2 tablespoons fresh shredded basil or 1 teaspoon dried basil
Combine dry Idahoan Roasted Garlic flavored Mashed Potatoes with boiling water in a bowl, using a fork to moisten all potatoes. Let stand for one minute. Add flour, olive oil and salt to potato mixture. With hands, knead mixture until dough forms a ball. Let rest 5 minutes.
Preheat oven to 400บ F. Press dough into 12-inch by 8-inch baking pan. Arrange zucchini slices and tomato slices over the dough, leaving a 1/2-inch border. Drizzle with olive oil and sprinkle with salt and pepper.
Bake about 15 minutes. Top with mozzarella; bake 5 minutes longer or until cheese melts. Sprinkle with basil.
Yield: 4 main-dish servings or 6 appetizer servings
The secret to this simple crust is the addition of potatoes. Idahoan brand flavored Mashed Potatoes were recently named the best-tasting instant mashed potato compared to major national competitors by the American Culinary ChefsBest.™ Incorporating these convenient, 100 percent authentic Idaho potatoes in the crust adds moisture and rich flavor to this homemade version of one of America's favorite foods.
The following recipe for Fresh Tomato and Zucchini Pizza uses fresh summer produce; however, when making pizza at home, each person can substitute his or her favorite toppings. With this versatile recipe, you can enjoy a delicious homemade meal that enables everyone to eat the pizza that they love.
Fresh Tomato
And Zucchini Pizza
Crust:
1/2 cup dry Idahoan Roasted Garlic flavored Mashed Potatoes
1 cup boiling water
1 cup all-purpose flour
3 tablespoons olive oil
1 teaspoon salt
Topping:
3 plum tomatoes, thinly sliced and patted dry
1 small zucchini, thinly sliced
1 tablespoon olive oil
Salt and ground pepper to taste
4 ounces shredded mozzarella cheese
2 tablespoons fresh shredded basil or 1 teaspoon dried basil
Combine dry Idahoan Roasted Garlic flavored Mashed Potatoes with boiling water in a bowl, using a fork to moisten all potatoes. Let stand for one minute. Add flour, olive oil and salt to potato mixture. With hands, knead mixture until dough forms a ball. Let rest 5 minutes.
Preheat oven to 400บ F. Press dough into 12-inch by 8-inch baking pan. Arrange zucchini slices and tomato slices over the dough, leaving a 1/2-inch border. Drizzle with olive oil and sprinkle with salt and pepper.
Bake about 15 minutes. Top with mozzarella; bake 5 minutes longer or until cheese melts. Sprinkle with basil.
Yield: 4 main-dish servings or 6 appetizer servings
15.12.08
Where Do the Pizza Toppings Belong?
In the pizza industry, there has been many a conflict over how to make the best and most perfect pizza. Debates over the subject include what type of crust to use, the type of pizza sauce, type of toppings and even the type of cheese that makes the best pizza pie. From New York Style to Chicago Style to California Style, differences in technique are what make the Pizza World go around. Another one of those pizza arguments is where on the pizza the toppings should go. It is debatable that toppings under the sauce look better or worse than toppings above the sauce and cheese. There is even an issue over which one tastes better.
Chicago Style pizza is a recipe steeped in tradition. This deep-dish style pizza goes against the traditional grain of most of the other pizza recipes in the U.S. Instead of placing the toppings you choose on the top of the pizza sauce and cheeses, the sliced mozzarella cheese is placed in a layer on the crust, which is placed in the bottom of a deep-dish pizza pan. On top of the mozzarella cheese is placed the toppings of choice, such as Italian sausage, onions, green peppers, and mushrooms. The next layer is the sauce, which is the top layer. To many people who are not from Chicago or familiar with this style of pizza, this is something that is brand new. It may even seem backward to those who live elsewhere in the country and are used to another style of pizza. Many people say that Chicago Style is the best because it helps to keep the crust crispy because the sauce is on top, and not directly on the crust, making it soggy.
This other type of pizza places the sauce on the crust, shredded cheese layered above the sauce, and the toppings scattered above the cheese. This is what most people in the United States think of when they think of pizza. Many people don’t even know of a different way of making pizza. Some say Americans love the tradition of sauce directly on the crust.
While the theory of the "best" pizza is definitely up to the individual and personal preference, arguments over whose style is the "best" is an ongoing battle in the pizza universe. The argument will never be settled between the die-hards from their respective regions. But, the good news is, that the United States has become more and more open-minded when it comes to food. The real winners in this debate are the ones who eat a little bit of both types of pizza. The real winners realize that there is no best, only different. Every once in a while, treat your senses to something out of the ordinary. If you are used to Chicago Style and the toppings beneath the sauce, check out a new thing and have some New York Style or California Style pizza. The same goes for you New Yorkers and others. If you are always having the same old toppings-on-the-top pizza, go crazy and try some Chicago Style pizza. Open your palate up to the unique taste of something extraordinary.
Chicago Style pizza is a recipe steeped in tradition. This deep-dish style pizza goes against the traditional grain of most of the other pizza recipes in the U.S. Instead of placing the toppings you choose on the top of the pizza sauce and cheeses, the sliced mozzarella cheese is placed in a layer on the crust, which is placed in the bottom of a deep-dish pizza pan. On top of the mozzarella cheese is placed the toppings of choice, such as Italian sausage, onions, green peppers, and mushrooms. The next layer is the sauce, which is the top layer. To many people who are not from Chicago or familiar with this style of pizza, this is something that is brand new. It may even seem backward to those who live elsewhere in the country and are used to another style of pizza. Many people say that Chicago Style is the best because it helps to keep the crust crispy because the sauce is on top, and not directly on the crust, making it soggy.
This other type of pizza places the sauce on the crust, shredded cheese layered above the sauce, and the toppings scattered above the cheese. This is what most people in the United States think of when they think of pizza. Many people don’t even know of a different way of making pizza. Some say Americans love the tradition of sauce directly on the crust.
While the theory of the "best" pizza is definitely up to the individual and personal preference, arguments over whose style is the "best" is an ongoing battle in the pizza universe. The argument will never be settled between the die-hards from their respective regions. But, the good news is, that the United States has become more and more open-minded when it comes to food. The real winners in this debate are the ones who eat a little bit of both types of pizza. The real winners realize that there is no best, only different. Every once in a while, treat your senses to something out of the ordinary. If you are used to Chicago Style and the toppings beneath the sauce, check out a new thing and have some New York Style or California Style pizza. The same goes for you New Yorkers and others. If you are always having the same old toppings-on-the-top pizza, go crazy and try some Chicago Style pizza. Open your palate up to the unique taste of something extraordinary.
Changing Pizza Trends
For years, pizza has been a favorite food of American culture. Pizza, holding its own against all time greats such as hamburgers and hotdogs, has become somewhat of a staple on the American menu and on its table. However, since its comeuppance in the category of favorite foods in the U.S., pizza has come a long way as far as what is termed as great toppings and what is termed as just plain weird. Some new trends in the way that pizza is made and topped have come to the forefront. Foods that are used for toppings today and are popular, in the 1960’s would have been turned away as ridiculous.
Over the past few decades, tastes have changed in America. While many pizza lovers prefer traditional pizza styles and toppings such as pepperoni, sausage, onions, peppers, mushrooms and olives, pizza connoisseurs that are new to the scene are fond of trying the non-traditional in order to find pizza topping greatness. Some newer toppings that are not so radical that the traditional pizza fan can not get past them are toppings such as chicken, ham and pineapple, and ground beef, to name a few. However, there have been toppings that have totally offended the sensibilities of that traditional pizza enthusiast.
One of the things that has completely affected the new wave of pizza traditions in this industry is the fact that the great people of the gourmet foods industry have begun to take a part in the pizza industry, helping to make it their own. Suddenly, pizza is no longer only for the superbowl party, or the kids’ birthday party, or a late night fix when the busy career woman comes home tired from work and doesn’t want to cook. It has become the object of attention for society’s elite in the gourmet foods circuit.
More and more these days, fine dining and gourmet restaurants are beginning to offer their unique take on the creation of pizza. The gourmet food industry brings flair to pizza by offering daring topping choices and letting creativity and taste come to the forefront. While some might say the toppings they choose are ridiculous, which some of the more daring topping ideas may be, some of the new trends in pizza are really beginning to take off with the more elite crowd. Some new toppings include seafood such as oysters and crayfish. Other new toppings that have been tried are game meats like venison and duck. Even wackier are toppings such as peanut butter and jelly and bacon and eggs.
While you won’t find most pizza lovers willing to try mashed potato pizza, many are stepping out on a limb and trying the new toppings the renovated pizza industry has to offer. Whatever your favorite toppings are, America is in agreement of one thing about pizza: it’s impossible to live without.
Over the past few decades, tastes have changed in America. While many pizza lovers prefer traditional pizza styles and toppings such as pepperoni, sausage, onions, peppers, mushrooms and olives, pizza connoisseurs that are new to the scene are fond of trying the non-traditional in order to find pizza topping greatness. Some newer toppings that are not so radical that the traditional pizza fan can not get past them are toppings such as chicken, ham and pineapple, and ground beef, to name a few. However, there have been toppings that have totally offended the sensibilities of that traditional pizza enthusiast.
One of the things that has completely affected the new wave of pizza traditions in this industry is the fact that the great people of the gourmet foods industry have begun to take a part in the pizza industry, helping to make it their own. Suddenly, pizza is no longer only for the superbowl party, or the kids’ birthday party, or a late night fix when the busy career woman comes home tired from work and doesn’t want to cook. It has become the object of attention for society’s elite in the gourmet foods circuit.
More and more these days, fine dining and gourmet restaurants are beginning to offer their unique take on the creation of pizza. The gourmet food industry brings flair to pizza by offering daring topping choices and letting creativity and taste come to the forefront. While some might say the toppings they choose are ridiculous, which some of the more daring topping ideas may be, some of the new trends in pizza are really beginning to take off with the more elite crowd. Some new toppings include seafood such as oysters and crayfish. Other new toppings that have been tried are game meats like venison and duck. Even wackier are toppings such as peanut butter and jelly and bacon and eggs.
While you won’t find most pizza lovers willing to try mashed potato pizza, many are stepping out on a limb and trying the new toppings the renovated pizza industry has to offer. Whatever your favorite toppings are, America is in agreement of one thing about pizza: it’s impossible to live without.
10.12.08
Rediscovering Grilled Pizza
America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.
Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods.
Grilled Pizza Techniques:
Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar
ฝ cup warm water (110ฐF)
1 ฝ cup bread flour
1 tablespoon soy flour
1 teaspoon salt
Instructions:
Combine yeast, sugar and ฝ cup very warm water in bowl, let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a ผ" thick, 12" diameter circle. The thinner the dough is rolled, the better.
Before placing your crust on the grill, be sure that your grill is both clean and well oiled. This will help prevent the dough from sticking to the grill. You will need something large enough to transport your dough to the grill. A pizza spatula is highly recommended for this task. Brush an even coat of extra virgin olive oil on the side that will be facing down first. The oil will introduce flavor and help to keep the dough from sticking to the grill as well as giving the crust a nice crisp finish. Before placing your pizza on the grill, you may want to remove the top rack of your grill to make it easier to flip your pizza. Cook the first side from 1-3 minutes before flipping depending on the heat of your grill. During this time you will need to brush olive oil on the side that is facing up. While cooking the first side, peak under the edge of the crust to monitor its finish. Cook until you are satisfied with the finish and then flip your crust over. After flipping, immediately apply any topping that you would like. It’s highly recommended that you keep the topping very light, as they will not have a chance to cook on the grill without burning the crust. You may consider precooking certain ingredients such as meats and thick vegetables. Be sure to lower the lid as soon as possible to trap the heat in and finish cooking the toppings. Cook the pizza for an additional 2-3 minutes or until you are satisfied with the crust’s finish.
You are now ready to experience one great pizza with deep tradition. Cut your pizza into triangle shaped slices or try cutting them into 1” wide strips. This shape is great for a party snacks!
Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods.
Grilled Pizza Techniques:
Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar
ฝ cup warm water (110ฐF)
1 ฝ cup bread flour
1 tablespoon soy flour
1 teaspoon salt
Instructions:
Combine yeast, sugar and ฝ cup very warm water in bowl, let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a ผ" thick, 12" diameter circle. The thinner the dough is rolled, the better.
Before placing your crust on the grill, be sure that your grill is both clean and well oiled. This will help prevent the dough from sticking to the grill. You will need something large enough to transport your dough to the grill. A pizza spatula is highly recommended for this task. Brush an even coat of extra virgin olive oil on the side that will be facing down first. The oil will introduce flavor and help to keep the dough from sticking to the grill as well as giving the crust a nice crisp finish. Before placing your pizza on the grill, you may want to remove the top rack of your grill to make it easier to flip your pizza. Cook the first side from 1-3 minutes before flipping depending on the heat of your grill. During this time you will need to brush olive oil on the side that is facing up. While cooking the first side, peak under the edge of the crust to monitor its finish. Cook until you are satisfied with the finish and then flip your crust over. After flipping, immediately apply any topping that you would like. It’s highly recommended that you keep the topping very light, as they will not have a chance to cook on the grill without burning the crust. You may consider precooking certain ingredients such as meats and thick vegetables. Be sure to lower the lid as soon as possible to trap the heat in and finish cooking the toppings. Cook the pizza for an additional 2-3 minutes or until you are satisfied with the crust’s finish.
You are now ready to experience one great pizza with deep tradition. Cut your pizza into triangle shaped slices or try cutting them into 1” wide strips. This shape is great for a party snacks!
30.11.08
A Brief History of Pizza: The Dish that Conquered the World
Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.
The word pizza in Italian identifies any type of flat bread or pie—fried or baked. Although you’d find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the first mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, to form a calzone.
In Naples is also where the first pizzerias opened up, with brick wood-burning oven, covered with lava stones from the Mount Vesuvius. The chefs of those times ignored pizza because was considered a poor people’s food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. He liked it so much that he wanted pizza to be included in the menu at the court. He failed after the opposition of his wife, Queen Maria Carolina. His son Ferdinand II also liked all kind of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to build a pizza oven in the royal palace of Capodimonte.
Pizza became very popular, earning its place in Neapolitan folklore. Simple and economical, it turned into the food for all people, even sold on the streets, as shown in many illustrations of the time.
A famous episode extended the popularity of pizza beyond the limits of the city of Naples. It was 1889, and Margherita, queen of Italy, was visiting the city. She was told about pizza and wanted to taste it. A famous cook by the name of Don Raffaele, helped by his wife Donna Rosa, was invited to cook pizza at the royal palace. They prepared three pizzas, typical of that time: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by the colors of the last pizza, which resembled the national flag, preferred that one. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time.
At the beginning of the last century, with Italian immigrants, the first pizzerias appeared also in the United States, where pizza has become a mass phenomenon. Yet, even today the best pizza is found in Naples, where it is rigorously made with buffalo mozzarella. Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria region south of Naples, where this type of hot sausage is produced.
The word pizza in Italian identifies any type of flat bread or pie—fried or baked. Although you’d find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the first mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, to form a calzone.
In Naples is also where the first pizzerias opened up, with brick wood-burning oven, covered with lava stones from the Mount Vesuvius. The chefs of those times ignored pizza because was considered a poor people’s food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. He liked it so much that he wanted pizza to be included in the menu at the court. He failed after the opposition of his wife, Queen Maria Carolina. His son Ferdinand II also liked all kind of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to build a pizza oven in the royal palace of Capodimonte.
Pizza became very popular, earning its place in Neapolitan folklore. Simple and economical, it turned into the food for all people, even sold on the streets, as shown in many illustrations of the time.
A famous episode extended the popularity of pizza beyond the limits of the city of Naples. It was 1889, and Margherita, queen of Italy, was visiting the city. She was told about pizza and wanted to taste it. A famous cook by the name of Don Raffaele, helped by his wife Donna Rosa, was invited to cook pizza at the royal palace. They prepared three pizzas, typical of that time: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by the colors of the last pizza, which resembled the national flag, preferred that one. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time.
At the beginning of the last century, with Italian immigrants, the first pizzerias appeared also in the United States, where pizza has become a mass phenomenon. Yet, even today the best pizza is found in Naples, where it is rigorously made with buffalo mozzarella. Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria region south of Naples, where this type of hot sausage is produced.
30.9.08
Pop-Up Pizza Casserole Recipe
Ingredients:
* 1 1/2 pound Hamburger
* 1 cup Onion; chopped
* 1 cup Green pepper; chopped
* 1 clove Garlic
* 1/2 teaspoon Oregano
* 1 dash Salt
* 1/2 cup Water
* 1/8 teaspoon Hot pepper sauce
* 1 package Spaghetti sauce mix (1.5oz)
* 1 cup Milk
* 1 cup Flour
* 1 tablespoon Oil
* 2 Eggs
* 1/2 teaspoon Salt
* 7 ounces Monterey Jack or Mozzarella cheese slices
* 1/2 cup Parmesan cheese; grated
Directions:
Pre-heat oven to 400 f. In large skillet, brown hamburger and drain. Stir in onion, green pepper,
garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 min
stirring occasionally. In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add
flour and salt; beat 2 min or until smooth. Pour hot meat mixture into 13x9 pan; top with cheese
slices. Pour batter over cheese, covering filling completely; sprinkle with Parmesan cheese. Bake
at 400 f for 25-30 min or until puffed and golden.
28.9.08
Polenta Pizzarina Recipe
Ingredients:
* 2 quarts water
* 2 cups polenta *
* 16 ounces soy mozzarella cheese *
* 1/2 teaspoon dried chili pepper flakes
* 1/2 cup vegetarian pizza sauce
* 2 large, not-quite-ripe tomatoes, rinsed
* 1 large green pepper, rinsed and de-seeded
* 12 ounces box mushrooms, wiped clean
* 1 tablespoon Italian or pizza seasoning
* non-fat cooking spray
Directions:
Preheat oven to 350F. Put water in a large pot or Dutch oven and bring to a boil over high heat.
Meanwhile grate the soy cheese and set aside. When water is boiling, slowly pour in the polenta
while stirring at the same time. Reduce heat to medium-low and continue stirring the polenta
every few minutes to avoid lumps and prevent schorching. You may want to partially cover the pot
with a lid as the polenta tends to start spitting as it thickens.
It should take about 20 minutes for the polenta to become as thick as porridge. In the meantime,
finely chop the green pepper and slice the mushrooms and tomatoes. Heat some non-fat cooking
spray in a frying pan, add peppers and mushrooms and saute a few minutes over medium heat
until the juices have been released. Drain off excess juice.
When the polenta has thickened, turn off heat and stir in half of the grated soy mozzarella and all
of the dried pepper flakes. Transfer the polenta to a 10" by 15" rectangular glass or stainless steel
oven pan and spread out evenly. Let cool for 15 minutes while you take a break. When the polenta
has sufficiently cooled, spread the pizza sauce evenly over the top, followed by the tomato slices,
green peppers and mushrooms. Sprinkle remainder of the soy mozzarella on top of the vegetables,
followed by the Italian seasoning. Place dish in oven on lower rack and bake 15-20 minutes until
heated through and cheese has melted.
25.9.08
Pizza With White Beans Prosciutto And Rosemary Recipe
Ingredients:
* Cornmeal for dusting
* 12 ounces Whole-Wheat Pizza Dough or other prepared dough
* 1 cup canned cannellini beans, rinsed
* 1 tablespoon extra-virgin olive oil PLUS"PLUS" means this ingredient in addition to the one
on the next line, often with divided uses
* 1 teaspoon extra-virgin olive oil
* 1 tablespoon chopped fresh rosemary
* 1 clove garlic, minced
* 1/4 teaspoon crushed red pepper
* 2/3 cup prepared marinara sauce or Basic Tomato Sauce
* 1/2 cup freshly grated Parmesan cheese, divided
* 2 ounces thinly sliced lean prosciutto, diced
* 1/2 cup diced red onion
* Freshly ground pepper to taste
* 1 1/2 cup lightly packed arugula leaves, torn
Directions:
Place a pizza stone or inverted baking sheet on the lowest oven rack preheat oven to 500°F or
highest setting.
Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal. Combine beans, 1
tablespoon oil, rosemary, garlic and crushed red pepper in a medium bowl; toss to coat.
On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan.
Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.
Spread sauce over the crust, leaving a 1/2-inch border. Sprinkle with 1/4 cup Parmesan. Spread
the bean mixture on top. Sprinkle with prosciutto and onion. Top with the remaining 1/4 cup
Parmesan. Grind pepper over the top.
Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the
bottom is crisp and golden, 10 to 14 minutes. Scatter arugula over the pizza and serve
immediately.
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