PIZZA SUCCESS!!!!

[JJeannette]

Since this thread is started, I'd like to thank you all for encouraging the use of a baking stone. I've had one stuck away for a few years because I wasn't sure just how to use it. Friday night I got brave; got it out; and made bbq chicken pizzas. Have to admit I did overbake the first one, but, boy, was that second one great! It's pizza on a rock from now on! THANK YOU!

[funnybone]

I got these off of www.canadianliving.com (http://www.canadianliving.com) today. It may help some of you pizza makers out there.


HANDMADE PIZZA DOUGH

1/2 cup water (125 mL)
1 1/2 teaspoons olive oil (7 mL)
1 1/2 cups all-purpose flour (375 mL)
1 teaspoon quick rising (instant) dry yeast) (5 mL)
1/2 teaspoon salt (2 mL)


In small saucepan, heat water with oil until at 120 degrees F (50 degrees C). In large bowl combine flour, yeast and salt. With wooden spoon, gradually stir in water mixture until dough forms (you may need to use your hands).

Turn out dough onto lightly floured surface; knead for about 8 minutes or until smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.

On lightly floured surface, shape dough into disc. Roll out into 12-inch (30 cm) circle, letting dough rest, covered, it too elastic to roll.

Sprinkle 12-inch (30 cm) pizza pan with flour; centre dough on pan. Let rest for 15 minutes. Press all over to form slightly raised rim.


Yield: one 12-inch (30 cm) thin pizza base

***************

PESTO AND ROASTED EGGPLANT PIZZA

1 small eggplant (about 8 oz/250 g)
3 tablespoons olive oil (50 mL)
1/4 teaspoon each salt and pepper (1 mL)
2/3 cup prepared pesto (150 mL)
1 unbaked 12-inch (30 cm) pizza base
1 1/2 cups shredded Fontina or mozzarella cheese (375 mL)
1/2 cup diced plum tomatoes (125 mL)

Preheat oven to 425 degrees F (220 degrees C).


Cut eggplant into 1/2-inch (1 cm) thick slices; cut each in half crosswise. Brush baking sheet with 2 teaspoons (10 mL) of the oil; arrange eggplant in single layer on top. Brush with 1 tablespoon (15 mL) more of the oil; sprinkle with salt and pepper. Roast, turning halfway through, for about 30 minutes or until dark and tender. Raise oven temperature to 500 degrees F (260 degrees C).

Spread 1/2 cup (125 mL) of the pesto over pizza base; sprinkle with Fontina cheese. Arrange eggplant over top, then tomatoes. Combine remaining oil and pesto; drizzle over tomatoes.

Bake in bottom third of oven for 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.


Yield: 8 slices

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SLICED POTATO PIZZA

5 potatoes
1 onion, thinly sliced
2 tablespoons olive oil (25 mL)
Half sweet red pepper, slivered
2 cloves garlic, minced
1 tablespoon minced fresh parsley (15 mL)
1/2 teaspoon salt (2 mL)
1/4 teaspoon each dried rosemary and pepper (1 mL)
1/2 cup shredded provolone or mozzarella cheese (125 mL)
1/4 cup freshly grated Parmesan cheese (50 mL)

Preheat oven to 450 degrees F (230 degrees C).


Scrub potatoes and slice thinly. In bowl, toss together potatoes, onion and oil. Stir in
red pepper, garlic, parsley, salt, rosemary and pepper.

Brush 12-inch (30 cm) round pizza pan with oil; spread with potato mixture. Bake for
15 minutes or until tender, brown and crisp.

Sprinkle with provolone and Parmesan cheeses; bake for 5 to 8 minutes or until golden brown.


Yield: 6 servings

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ITALIAN SAUSAGE PANZEROTTI

2 roasted red peppers, thinly sliced
1 red onion, thinly sliced
2 tablespoons olive oil (25 mL)
1 small clove garlic, minced
1 teaspoon minced jalapeno pepper (or 1/4 teaspoon/1 mL hot pepper sauce) (5 mL)
8 ounces dried Italian sausage packed in oil, sliced (250 g)
12 ounce pizza dough (375 g)
1/2 cup pizza or pasta sauce (125 mL)
2 cups shredded mozzarella cheese (500 mL)
1 egg white

Preheat oven to 500 degrees F (260 degrees C).


Divide dough into four equal parts. Roll each into 8-inch circle.

Whisk together oil, garlic and jalapeno pepper, toss with vegetables.

Spread half of each pizza bases with sauce; sprinkle with onions, then mozzarella cheese, peppers and sausage.

Brush edges with egg whites. Fold over to form a half moon shape; pinch edges to seal.

In large pot, heat oil over medium heat to 375 degrees F (190 degrees C). Place 1 to 2 panzerottis gently into oil for about 5 minutes or until golden brown and crisp. Drain on paper towel.

[Karen from VA]

Just thought I'd jump in here. I made a thin-crust pizza several weeks ago (using parchment paper and pizza stone)but had enough dough for two pizzas. While my first one was baking, I rolled out the second, baked it (naked) for about two minutes (just enough to set it and stop any raising, but not browned). I cooled it, wrapped it well with Saran and aluminum foil and froze it for about a month. Friday night I took it out, spread on it a couple of cubes of homemade pesto that I had frozen, then sprinkled a mixture of mozzarella, feta and parmesan cheese on it. I topped it with very thinly sliced Roma tomatoes and popped it into the oven just until the cheese started bubbling. It was wonderful. My point is that I think par-baking a crust and then freezing it is much better and easier than freezing a ball of dough. I wish I had room in my freezer for about half a dozen frozen crusts.

Karen

[This message has been edited by Karen from VA (edited 03-26-2001).]

[kwormann]

Hey longhorn....where in HOuston are you??

[funnybone]

Karen, I have heard of that method before, but have not tried it myself. I find that its harder to work with dough that has been refridgerated or frozen, that fresh. I'll give it a try next time as well.

[Longhorn]

I just had to say thanks to all those pizza experts out there who helped me to make, for the first time, a wonderful homemade pizza! My three grocery store search for parchment paper was worth it!!