Following on from yesterday's post about making the perfect pizza base in a domestic oven, I figured I'd provide a suggestion for a topping combination. Remember that pizza has few rules. Once you perfect the base, you're free to experiment with the toppings. I mean, just because the local takeaway doesn't put a particular ingredient on a pizza doesn't mean you can't.
The recipe for the perfect pizza, along with the associated 'rules' for pizza making, can be found here.
Ingredients:
1 ball of pizza dough (see original article)
75 mL tomato passata (aka sugo)
8 thin slices salami
5 balls of boccocini cheese, sliced
2 good quality pure pork sausages
2 slices pan-sized bacon, diced
1 onion, sliced
splash of Worcester sauce
freshly ground black pepper
sea salt
Use a paring knife to slit the sausage skin. Extract the meat. Take pinches of the meat and roll it into meatballs. Season meatballs with salt and pepper and pan fry, along with bacon, until cooked through. Set aside to cool.
Pre-heat the oven to 230*C for a good twenty minutes, as per usual. When ready to cook, remove stone slab/oven tray from oven and drop the oven temperature to 200*C. Roll the base out directly onto the slab/tray, dusting the slab/tray with corn flour if you feel it necessary. Roll the pizza base about 7 millimetres thick. If you roll it too thin, it won't come out as well as it should.
Combine tomato passata with a generous splash of Worcester sauce. Spread the passata over the pizza. Distribute the sliced boccocini cheese evenly across the base. Top with pork meatballs, salami, bacon and onion. Bake pizza for 20 minutes or until base is crispy and golden.
Showing posts with label pizza toppings. Show all posts
Showing posts with label pizza toppings. Show all posts
Tuesday, January 6, 2009
Portuguese chicken pizza
Following on from yesterday's post about making the perfect pizza base in a domestic oven, I figured I'd provide a suggestion for a topping combination. Remember that pizza has few rules. Once you perfect the base, you're free to experiment with the toppings. I mean, just because the local takeaway doesn't put a particular ingredient on a pizza doesn't mean you can't.
The recipe for the perfect pizza, along with the associated 'rules' for pizza making, can be found here.
Ingredients:
1 ball of pizza dough (see original article)
75 mL tomato passata (aka sugo)
5 balls of boccocini cheese, sliced
4 anchovies, cut into pieces
3 cloves of garlic, minced
1 chicken thigh, cubed
1 onion, sliced
1 lemon, juiced
1 fresh chilli, diced with seeds removed
1 tbs chilli powder
handful sun-dried tomatoes
sea salt
freshly ground black pepper
Marinate the chicken cubes overnight or at least for a few hours in the chilli powder, lemon juice, sea salt and black pepper. Fry until cooked through and set aside to cool.
Pre-heat the oven to 230*C for a good twenty minutes, as per usual. When ready to cook, remove stone slab/oven tray from oven and drop the oven temperature to 200*C. Roll the base out directly onto the slab/tray, dusting the slab/tray with corn flour if you feel it necessary. Roll the pizza base about 7 millimetres thick. If you roll it too thin, it won't come out as well as it should.
Combine tomato passata, diced chilli minced garlic. Spread the passata over the pizza. Distribute the sliced boccocini cheese evenly across the base. Top pizza with chicken, sun-dried tomatoes, anchovies and onion. Bake pizza for 20 minutes or until base is crispy and golden.
The recipe for the perfect pizza, along with the associated 'rules' for pizza making, can be found here.
Ingredients:
1 ball of pizza dough (see original article)
75 mL tomato passata (aka sugo)
5 balls of boccocini cheese, sliced
4 anchovies, cut into pieces
3 cloves of garlic, minced
1 chicken thigh, cubed
1 onion, sliced
1 lemon, juiced
1 fresh chilli, diced with seeds removed
1 tbs chilli powder
handful sun-dried tomatoes
sea salt
freshly ground black pepper
Marinate the chicken cubes overnight or at least for a few hours in the chilli powder, lemon juice, sea salt and black pepper. Fry until cooked through and set aside to cool.
Pre-heat the oven to 230*C for a good twenty minutes, as per usual. When ready to cook, remove stone slab/oven tray from oven and drop the oven temperature to 200*C. Roll the base out directly onto the slab/tray, dusting the slab/tray with corn flour if you feel it necessary. Roll the pizza base about 7 millimetres thick. If you roll it too thin, it won't come out as well as it should.
Combine tomato passata, diced chilli minced garlic. Spread the passata over the pizza. Distribute the sliced boccocini cheese evenly across the base. Top pizza with chicken, sun-dried tomatoes, anchovies and onion. Bake pizza for 20 minutes or until base is crispy and golden.
Artichoke, bacon and mushroom pizza
Following on from yesterday's post about making the perfect pizza base in a domestic oven, I figured I'd provide a suggestion for a topping combination. Remember that pizza has few rules. Once you perfect the base, you're free to experiment with the toppings. I mean, just because the local takeaway doesn't put a particular ingredient on a pizza doesn't mean you can't.
The recipe for the perfect pizza, along with the associated 'rules' for pizza making, can be found here.
Ingredients:
1 ball of pizza dough (see original article)
75 mL tomato passata (aka sugo)
5 balls of boccocini cheese, sliced
4 jarred artichoke hearts, drained and torn into three or four pieces
2 pan-sized pieces of bacon, diced
handful of mushrooms of your choosing, sliced
truffle oil (optional)
Fry the diced bacon for a couple of minutes and set aside to cool. It's important to cook bacon before putting it on a pizza.
Meanwhile, pre-heat the oven to 230*C. After twenty minutes at this temperature, remove the stone slab/oven tray from the oven and drop the temperature to 200*C. If you're paranoid about your dough sticking to the slab, dust it with a little corn flour (this shouldn't be necessary if you follow my dough recipe, though). Roll the dough out directly on the slab to a thickness of roughly 7 millimetres (there's no need to measure it).
Combine tomato passata with a few drops of truffle oil, if using. Spread over pizza base. Evenly distribute the slices of boccocini cheese over the pizza base. Top pizza with bacon, mushroom and artichoke hearts, then cook in the oven for 20 minutes or until base is crispy and golden. Drizzle a little truffle oil over the pizza before serving.
The recipe for the perfect pizza, along with the associated 'rules' for pizza making, can be found here.
Ingredients:
1 ball of pizza dough (see original article)
75 mL tomato passata (aka sugo)
5 balls of boccocini cheese, sliced
4 jarred artichoke hearts, drained and torn into three or four pieces
2 pan-sized pieces of bacon, diced
handful of mushrooms of your choosing, sliced
truffle oil (optional)
Fry the diced bacon for a couple of minutes and set aside to cool. It's important to cook bacon before putting it on a pizza.
Meanwhile, pre-heat the oven to 230*C. After twenty minutes at this temperature, remove the stone slab/oven tray from the oven and drop the temperature to 200*C. If you're paranoid about your dough sticking to the slab, dust it with a little corn flour (this shouldn't be necessary if you follow my dough recipe, though). Roll the dough out directly on the slab to a thickness of roughly 7 millimetres (there's no need to measure it).
Combine tomato passata with a few drops of truffle oil, if using. Spread over pizza base. Evenly distribute the slices of boccocini cheese over the pizza base. Top pizza with bacon, mushroom and artichoke hearts, then cook in the oven for 20 minutes or until base is crispy and golden. Drizzle a little truffle oil over the pizza before serving.
Chicken and pineapple pizza
Following on from yesterday's post about making the perfect pizza base in a domestic oven, I figured I'd provide a suggestion for a topping combination. Remember that pizza has few rules. Once you perfect the base, you're free to experiment with the toppings. I mean, just because the local takeaway doesn't put a particular ingredient on a pizza doesn't mean you can't.
The recipe for the perfect pizza, along with the associated 'rules' for pizza making, can be found here: .
Ingredients:
1 ball of pizza dough (see: )
75 mL tomato passata (aka sugo)
5 balls of boccocini cheese
2 cloves garlic, finely minced
1 chicken thigh, cubed, preferably free-range, corn-fed or organic
1 capsicum, cut into short strips
1 small onion, finely sliced
1/2 pineapple, cut into cubes
1 tbs brown sugar
black pepper
sea salt
extra virgin olive oil (optional)
a few drips of Tabasco or other chilli sauce sauce (optional)
Combine the pineapple cubes and brown sugar in a bowl. Toss to combine and set aside.
Grind some black pepper and sea salt over the cubed chicken thigh. Fry in a fry pan over medium heat until cooked through. It's important to fully cook meats such as chicken, pork and beef before putting them on pizza. Allow to cool.
Pre-heat the oven to 230*C for a good twenty minutes, as per usual. When ready to cook, remove stone slab/oven tray from oven and drop the oven temperature to 200*C. Roll the base out directly onto the slab/tray, dusting the slab/tray with corn flour if you feel it necessary. Roll the pizza base about 7 millimetres thick. If you roll it too thin, it won't come out as well as it should.
Combine tomato passata, minced garlic and, if you're up for it, a few drops of Tabasco or another chilli sauce. Spread the passata over the pizza. Distribute the sliced boccocini cheese evenly across the base. Next, top the pizza with the chicken, capsicum, pineapple and onion.
Place in the oven for 20 minutes or until the base is crispy and golden. Drizzle pizza with a little extra virgin olive oil before serving, if you're so inclined. Alternatively, you could sprinkle a little more Tabasco sauce over the pizza.
The recipe for the perfect pizza, along with the associated 'rules' for pizza making, can be found here: .
Ingredients:
1 ball of pizza dough (see: )
75 mL tomato passata (aka sugo)
5 balls of boccocini cheese
2 cloves garlic, finely minced
1 chicken thigh, cubed, preferably free-range, corn-fed or organic
1 capsicum, cut into short strips
1 small onion, finely sliced
1/2 pineapple, cut into cubes
1 tbs brown sugar
black pepper
sea salt
extra virgin olive oil (optional)
a few drips of Tabasco or other chilli sauce sauce (optional)
Combine the pineapple cubes and brown sugar in a bowl. Toss to combine and set aside.
Grind some black pepper and sea salt over the cubed chicken thigh. Fry in a fry pan over medium heat until cooked through. It's important to fully cook meats such as chicken, pork and beef before putting them on pizza. Allow to cool.
Pre-heat the oven to 230*C for a good twenty minutes, as per usual. When ready to cook, remove stone slab/oven tray from oven and drop the oven temperature to 200*C. Roll the base out directly onto the slab/tray, dusting the slab/tray with corn flour if you feel it necessary. Roll the pizza base about 7 millimetres thick. If you roll it too thin, it won't come out as well as it should.
Combine tomato passata, minced garlic and, if you're up for it, a few drops of Tabasco or another chilli sauce. Spread the passata over the pizza. Distribute the sliced boccocini cheese evenly across the base. Next, top the pizza with the chicken, capsicum, pineapple and onion.
Place in the oven for 20 minutes or until the base is crispy and golden. Drizzle pizza with a little extra virgin olive oil before serving, if you're so inclined. Alternatively, you could sprinkle a little more Tabasco sauce over the pizza.
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