GRILLED PIZZA RECIPE

INGREDIENTS 

• 3 1/2 cups all-purpose flour, or as needed
• 1 envelope Fleischmann's® Pizza Crust Yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/3 cups very warm water (120 degrees to 130 degrees F)*
• 1/3 cup oil
• Additional flour for rolling
• Additional oil for grilling
• Pizza sauce
• Other toppings as desired
• Shredded mozzarella cheese 
  

                                   PROCEDURES 

• Firstly, we have to preheat gas grill to medium-high heat.
• Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl.
• Add very warm water and oil; mix until well blended, about 1 minute.(Ensure the water is warm before use).
• Next,we gradually add enough flour to make a soft dough. 
• Ensure dough should form a ball and will be slightly sticky. 
• Knead on a floured surface, adding additional flour if necessary, until it's smooth and elastic but not sticky, for about 5 minutes.
• As usual we divide dough into 8 portions. 
• Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
• Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. 
• Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. 
• Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
• Lightly add sauce and top the grilled side of each pizza crust. 
• Excess sauce or toppings makes the pizza hard to handle. 
• Repeat with remaining pizzas.
• Carefully slide each pizza onto the grill.
• Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted.
• Finally, we remove from grill and serve immediately.
  B

Recipes

0

PEPPERONI PIZZA RECIPE

INGREDIENTS 

Pizza Dough ingredient

• 2 1/4 tsp active dry yeast
• 2 tsp granulated sugar
• 1 1/2 cups warm water , 110 degrees, divided
• 3 Tbsp olive oil , plus more for brushing
• 1 1/2 tsp salt
• 1 tsp white vinegar
• 3 1/2 - 4 cups bread flour

Pizza Sauce ingredient 

• 2 (8 oz) cans tomato sauce
• 1/4 cup tomato paste
• 1 1/2 Tbsp extra virgin olive oil
• 1 1/2 tsp honey
• 2 tsp chopped fresh oregano
• 2 tsp chopped fresh basil
• 1/4 tsp dried thyme (or 3/4 tsp fresh)
• 1 clove garlic , finely minced
• Salt and freshly ground black pepper , to taste

Pizza topping ingredient 

• 1 Tbsp olive oil
• 1 clove garlic , finely minced
• 2 cups shredded mozzarella cheese (8 oz)
• 1/4 cup finely shredded parmesan cheese (1 oz)
• 20 slices pepperoni (I recommend turkey, it's just as good as the regular)
• 2 Tbsp fresh oregano (chopped if using larger leaves)
• Red pepper flakes , for serving.
  

PROCEDURES 

1.  pizza dough procedure:

• If we want to make our dough smooth, we need to use an electric mixer. In the mixer bowl, we combine yeast, 2 tsp sugar and 1/2 cup warm water and whisk until yeast has dissolved. 
• We should allow it to rest 5 minutes. 
• Into the mixer bowl, we add in remaining 1 cup warm water, olive oil, salt and vinegar.
•  Fit mixer with whisk attachment, set on low speed and slowly add in 1 3/4 cups of the flour and mix until combined.
• Switch to a dough hook and slowly add in remaining 1 3/4 cups flour, then knead mixture on medium-low speed about 5 - 7 minutes, adding in up to an additional 1/2 cup flour as needed, until dough is smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip). 
• Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 hours.

1.  2. pizza sauce procedure 

• Combine all ingredients in a bowl.
•  Preferably let rest 30 minutes (while dough is rising) to allow flavors to meld.

1. 3. Combining pizza procedure:

• Place a pizza stone in oven and preheat oven to 450 degrees.
• While oven preheats assemble pizza. 
• Punch down pizza dough (divide into two equal 16 oz portions, freeze one in a resealable bag for a later use or make 2 pizzas right away).
• Place a sheet of parchment paper over a pizza peel, then lightly dust parchment paper with flour. 
• Pat/roll and stretch dough on pizza peel to a 13-inch round, while creating a rim along edge of dough.
  
• Using a fork (without piercing all the way through) pierce dough many times over surface. In a small bowl stir together 1 Tbsp olive oil with 1 clove garlic and brush evenly over top and edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncoated). 
• Top evenly with cheeses (again leaving rim uncoated) and pepperoni slices (if using turkey pepperoni, I recommend adding halfway through baking).
• Carefully slide pizza (on parchment paper) to preheated pizza stone in oven and bake 12 - 15 minutes until crust is golden. 
• Remove from oven, sprinkle top with oregano and red pepper flakes.
• Cut into slices and serve.
  
  
  

Recipes

0

Cheesy Kale pizza ||Recipe

INGREDIENTS 

• Pizza dough for one pizza
• 6-8 Leaves Kale stems removed, roughly chopped
• 3 Tbs Extra-virgin olive oil
• To taste Salt & pepper
• 113.40 g Fontina cheese shredded
• 113.40 g Mozzarella cheese shredded
• 113.40 g Gouda Cheese shredded
• 236.59 ml Pizza sauce
  

PROCEDURES 

• Firstly, we Place the pizza dough in a lightly oiled bowl and cover tightly with plastic wrap.
• We have to Set aside at room temperature for 1 hour.
• Adjust the oven rack to the top position and place your pizza stone on the rack and preheat oven to maximum 500 degrees F.
• Wash and dry the kale and remove the stems, then chop into bite sized pieces.
• Combine the kale and olive oil in a large bowl, then season with salt and pepper
  
• Toss, massaging with hands until every surface of the kale is coated in oil.
• Put the kale on a baking sheet lined with parchment paper.
• Bake in the oven for 4-7 minutes until the leaves become crispy.
• We have to Grate the cheeses. (For easy melting)
• When ready to bake, transfer the pizza dough to a floured surface.
• Stretch or roll into a thin circle and put on your pizza stone.
• Turn down the oven to 450 degrees F and bake the crust for 7 minutes.
• Remove from the oven and top with sauce and grated cheese.
• Ensure you dont forget to Add the kale chips.
• Bake, rotating occasionally, until cheese has melted and edges are starting to brown, about 12 minutes. 
• Serve with desired soft drinks or juice

Recipes

0

CAULIFLOWER PIZZA CRUST RECIPE

 INGREDIENTS

• 1 medium head cauliflower
• 2 eggs
• 1 tsp. dried basil
• ½ tsp. dried oregano
• 2 cloves garlic, minced
• ¼ cup shredded parmesan
• ¼ cup shredded mozzarella
• Desired Toppings 
• Cheese
  

PROCEDURES

• Preheat a pizza stone (if you have it) in an oven at 500 degrees.
• Cut the cauliflower into florets.
• Rice the cauliflower in a food processor by putting it in with an S blade and pulsing until the cauliflower resembles rice. If you have a smaller food processor you may need to do this in batches.
• Transfer the riced cauliflower to a microwave safe bowl.
• Now Cover with a paper towel and microwave for 2 to 3 minutes.
• Carefully overturn the bowl onto the center of a clean tea-towel or thin dish towel. 
• Fold the sides over to cover the cauliflower and twist the ends to drain the cauliflower of excess water. 
• Ensure you remove as much of the water as you can.
• Transfer the drained cauliflower to a mixing bowl. 
• Stir in eggs, basil, oregano, garlic, parmesan, and mozzarella.
• Now we can Smash it into a dough ball.
• Carefully roll out the dough on parchment paper. 
• Roll out into a thin dough, using your hands to shape as necessary.
• Transfer the pizza (with parchment paper) onto the preheated pizza stone, or bake on a baking sheet if you do not have a stone. 
• Bake for about 10 -12minutes in the oven.
•  Remove from oven and add desired toppings.
• Bake an additional 7 to 10 minutes until lightly browned.
  

Recipes

0

CALZONE RECIPE

INGREDIENTS

• 1 pizza dough flour ,
•  for dusting olive oil
• 500 g mixed mushrooms (such as girolles, shiitake, enoki and chestnut) cleaned and torn up.
• 4 cloves garlic , peeled and finely sliced
• 4 sprigs fresh thyme ,leave picked
• 50 g butter sea salt freshly ground black pepper
• 200 ml quickest tomato sauce 300 g spinach leaves , washed and spun dry
• 2 x 125 g good-quality mozzarella pieces , torn into pieces.
  

PROCEDURES

• First, make your quickest tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you’re left with a thick, tasty mixture that’s not too moist (otherwise it will burst through the dough when you’re cooking the calzone).

• Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to), pizza stone or granite slab.

• cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.

 

Recipes

0