Sweet Potato and Rosemary Pizza with Shaved Asparagus and Fennel Salad. Pizza is one of my all-time favourite comfort foods.
This no tomato version is fresh and spring-y with orange kumara providing colour and rich flavour. Piling the salad up on top of the pizza makes for a really pretty presentation. A little slice of midweek perfection. Ingredients 1 pizza base ( I used Vernerdi gluten free base) Olive oil to brush base and kumara slices 1 1/2 cups mozzarella cheese, grated 1 cup parmesan cheese, finely grated 1 small orange kumara, sliced very thinly (ideally on a mandolin) 3 strands rosemary, leaves removed 1 bunch asparagus 1 bulb fennel Dressing 1 garlic clove, finely chopped 1 teaspoon brown or raw sugar 2 tablespoons olive oil juice of 1 lemon sea salt and freshly ground black pepper To serve: Toasted nuts or seeds (optional) I used pistachios and pumpkin seeds Preheat oven to 200 degrees celsius. Brush the pizza base generously with olive oil, then scatter the cheese evenly across the base.
Basic Pizza Crust. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
Let stand for a few minutes. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better. When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. Preheat oven to 375 degrees. Caramelized Onion & Prosciutto Pizza. I had some leftover pizza dough (which is the best kind of pizza dough there is) in the fridge last night, so I whipped up this yummy—and exceedingly easy-to-make—pizza.
Sweet, caramelized onions…salty prosciutto…beautiful fresh mozzarella. It all marries together in beautiful harmony. Let’s just say I cried, it made me so happy. Why does food make me cry? I’m pursuing this question in therapy. Here’s what you need… Yes, I misspelled “prosciutto” on the first go ’round. It happens sometimes. Potato and Blue Cheese Pizza. One of my biggest, deepest-darkest secrets is that a few times a year, I buy a frozen pizza.
I used to do it on the sly, but lately I’ve even got so brazen that I’ll go out and do it in broad daylight. I am sure after my goings on about the popularity of frozen foods in France that I was going to get busted one day standing in line, clutching an icy box containing a pizza jambon speck, roquette, mozarella at the frozen foods store. Yet so far I’ve escaped detection. But it’s not the fin du monde and everyone has the right to enjoy a frozen pizza once in a while, right? I used to make homemade pizza a lot more when I lived in California since it’s a simple thing to make, and you can turn out a couple at a time and eat the leftovers later. (And we used to take home leftover pizza dough at the end of the night when I worked in the restaurant, so it was especially easy to roll ‘n bake a pizza on your day off.)
Notes: -Bread flour is available in most supermarkets. My New Best Pizza Dough. As you must have noticed by now, we love pizza here!
It’s okay to be a pizza fiend. No, really, it is. It’s by far our favorite junk food Friday meal. Mushroom, Balsamic Glazed Onion, and Ricotta Cheese Pizza Squares. TGIF!
What's better to post on a Friday than an easy pizza idea you can whip up in no time! Friday nights are usually pizza night in our house. It requires the least amount of time and patience in the kitchen, which is exactly what I need at the end of a long week! This recipe reminds me of a white pizza you can get at your local pizza place. By definition a white pizza is also called "pizza bianca, which uses no tomato sauce, often substituting pesto or dairy products such as sour cream. This recipe is made with a variety of unique cheeses and vegetables, creating an interesting balance of flavor and color. Recipe Tips:Careful not to burn the balsamic vinegar- lower the heat or remove from the heat temporarily to ensure the vinegar doesn't burn.The red onion is very potent. Start by thinly slicing a red onion: Saute with 2 tablespoons of olive oil on medium/high heat for 10 minutes, stirring regularly. Meanwhile, thinly slice the mushrooms: Slice into squares and serve: Ingredients.
Home made Pizza! Pizza recipe from Katrien of QenBlue Riiiiing, riiiiiing…. - Pizza Han, how can I help you?
- Good evening, I would like to make an order… one special, one margarita and one vegetarian please. - Ok… delivery address? - Flat 2B, 27 Union Street. - Ok madam… your order will be there in 40 minutes - Thank you. …. click.