MINI FETA CHEESE PIZZAS

10:34 AM Posted In Edit This 0 Comments »
INGREDIENTS
Olive oil 2 tbsp
Tomatoes (cut in half) 3/4 cup
Buns 3
Onion sliced 1/4 cup
Chicken 1/2 cup
Salt n pepper to taste
Mozzerella cheese (grated) 1/2 cup
Feta cheese (crumbled) 1/3 cup
Oregano 3/4 tsp
Fresh basil leaves as required

METHOD
Pre heat oven at 200 degree C
Heat 1 tbsp olive oil in a skillet and add tomtoes. Cook until tomatoes are tender.
Add salt and pepper.
Cut buns into half and spread the tomato paste over each half.
Spread a spoon full of cooked chicken over the tomato paste.
Top with mozzarella and feta cheese.
Sprinkle with oregano,and garnish with basil leaves.
Bake for 10 - 15 mins or until cheese melts and crust turns light brown.

CHICKEN TIKKA PIZZA

1:15 AM Posted In Edit This 0 Comments »
INGREDIENTS
Pizza base 1 large size
Chicken tikka, boneless small cubes 1/4 kg
Capsicum, finely chopped 1 large
Spring onion, finely chopped 2
Pizza cheese, grated 1 1/2 cup
Cheddar cheese, grated 1/2 cup
Chilli cheese, grated 1/2 cup
Butter as required

Pizza sauce
Tomatoes 6 medium
Basil leaves 6 fresh,
or 1/4 tsp driedGreen chillies4
Garlic cloves 6
Chilli powder 1/2 tsp
Tomato ketchup 2 tbsp
Chilli garlic sauce 3 tbsp
Oregano 1/4 tsp
Butter 1 1/2 tbsp
Salt to taste

Method for pizza sauce
Grind tomatoes, garlic, green chillies and basil leaves in a mixer grinder. In a saucepan, heat butter and fry oregano on low heat.
Add tomato puree mixture, chilli sauce and ketchup.
Mix well on high heat till it boils.
Cover the pan and let it simmer on low heat, till tomato puree becomes thick and butter separates from the sauce.
Remove from heat.

METHOD
In aseparate bowl mix the cheese together and keep aside.
Apply a little butter to the pizza base, then spread pizza sauce, chicken, vegetables and finally spread the cheese mixture and finish with little butter on top.
Bake in a preheated oven on high temperature for 15 to 20 minutes.
Serve hot.

CHICKEN TANDOORI PIZZA

3:06 AM Posted In Edit This 0 Comments »

1st of all pre heat the oven 200c.

FORdough:

1/2 cup hot water+ 1 t.s baking powder+ 1 tb.s yeast. mix them. 4 cup maida +salt + butter 3tb.s + 1 egg in a seperate pot. mix them well. add yeast mixture in to it. and knead with water.

(you can also see the recipe of dough seperately in dough recipe)


tandoori chicken: topping


  • 1tb.s ginger garlic paste

  • chopped chicken 1/2 kg

  • Salt to tste

  • Haldi 1/4 t sp

  • Red chilli 2 tbsp

  • Garam masala 1/2 tsp

  • Zeera powder 1 tsp

  • Yougart2 tbsp

METHOD


  1. Heat the oil in a pan.

  2. Add all ingredients and cook on low heat,until the chicken is tender.Remove it from heat,keep aside.

  3. Now take pizza dough first,spread sauce,chicken topping,capsicum,cheese (mozrella and pizza as much you required).

  4. Put it in pre heated oven for cook

  5. Serve hot.

PIZZA SAUCE 2 (UN COOKED)

2:44 AM Posted In Edit This 0 Comments »

INGREDIENTS


  • Ketchup 1 cup

  • salt to taste

  • red chilli 2 tbsp

  • mustard powder 1/4 tsp

  • chilli sauce 1 tbsp

  • lemon juice 2 tsp


METHOD


  1. Mix all the above ingredients with ketchup.

  2. Mix well with a spoon.

  3. Leave it for 1/2 an hour,then use.

  4. You can store it in refrigrator .

PIZZA SAUCE 1

2:15 AM Posted In Edit This 0 Comments »


INGREDIENTS



  • Onion 1 medium chopped

  • Tomatoes 6-7 large

  • Red chilli 2 tbsp

  • Salt to taste

  • Red food colour 1 pinch

  • Lemon juice 2 tbsp

  • Oil 2 tbsp

  • Sugar 1 tsp

  • Chilli sauce 2 tbsp



METHOD



  1. Grind tomatoes with half cup of water.

  2. Heat the oil in a pan,saute the onion in oil for 1 min.

  3. Put the paste in pan on medium heat.

  4. Add all above ingredients,stirr continously till it become thick.

  5. Remove it from heat ,and leave it for cool.


PIZZA DOUGH 2

12:12 PM Posted In Edit This 0 Comments »


Ingredients
3 cups warm water (110 F)
2 tablespoons dry active yeast
1/4 cup sugar
10 cups bread, all purpose or semolina flour
1 tablespoon of salt
Cornmeal for sprinkling
1 cup extra virgin olive oil


Method
Dissolve the sugar in the warm water in a medium-sized bowl and sprinkle the yeast into it, being careful to prevent the yeast from forming lumps. Set aside.

Whisk the salt and flour together in a large bowl.

After the yeast mixture has bloomed for 10-15 minutes, stir it into the flour mixture with a wooden spoon.

Add the olive oil.Once the dough has come together, transfer the dough onto a clean sturdy table surface and knead for 15 minutes.

If the dough feels too dry, add water one tablespoon at a time until it is moist. If the dough is too wet or sticky, knead flour into the dough until it is smooth and soft.

Use olive oil to coat a large bowl and transfer the dough into it.

Cover and set aside for 20 minutes.Slap the dough so that is deflates and knead it for 10 seconds.

Return it to the bowl, cover and set aside for 20 minutes again.Form the dough into the desired shapes: loaves, pizza crusts, etc., coating the pans with olive oil and cornmeal to prevent sticking

PIZZA DOUGH 1

11:56 AM Posted In Edit This 0 Comments »

Ingredients
• 1 pk Active dry yeast
• 1 tb Sugar
• 1 c Lukewarm water
• 3 c All-purpose flour
• 1 ts Salt
• 1/4 c Olive


METHOD
In a small bowl, dissolve the yeast and sugar in the lukewarm water. Let rest until foamy, about 15 minutes.

Mix the flour and salt in a large bowl. Add the olive oil to the yeast mixture. Make a well in the flour and add the yeast mixture; stir to combine.

Add extra flour if the dough seems too sticky. Knead on a floured board or countertop until smooth and elastic, adding flour as needed.

This should take about 5 minutes. Pat the dough into a ball, then put it into a large bowl and set it in a warm place (near the oven), covered with a clean towel.

Let the dough rise for about 1 hour, or until it has doubled in bulk. Punch down the dough. Divide into two equal portions.


Roll out the dough with a rolling pin on a lightly floured surface into a 12" circle. Sprinkle a bit of cornmeal onto a pizza paddle or a dark, heavy metal pan and put the dough on the paddle or pan.


NOTE: The uncooked dough may be refrigerate overnight before proceeding with the pizza recipe, or kept frozen for as long as 1 month.
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