HOW TO MAKE PIZZA DOUGH AT

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You will need:

180 g plain white flour

1 tsp salt
1 tsp dried yeast
½ tsp caster sugar
1 tbsp olive oil
120 ml warm water
polenta for dusting
2 bowls
1 spoon
some cling film
1 rolling pin
1 measuring jug
1 sieve
1 circular baking tray

PROCEDURE:

 Place the sieve over a bowl, add the flour and gently shake it through.
 In the medium bowl, combine the salt, yeast and caster sugar. Make a hole in the centre,
add the olive oil and warm water and mix in well. Give it a quick, final mix by hand to
create a rough paste.
 Remove the dough from the bowl and place onto the chopping board. Knead the dough
for roughly 3-4 minutes, using the heel of your hand. Keep kneading until it has formed a
smooth ball.
 Transfer the dough into a large clean bowl, cover with some cling film, and leave it to
rise for approximately two hours or until it has doubled in size.
 Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place
onto a flat surface. Sprinkle some more flour over the dough and roll it into a circle. Dust
with flour again, turn it over and roll the other side.
 Flour the base of the circular baking tray. Place the dough over the tray and push it
outwards into a rustic circle.
 If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept
in the fridge, for a maximum of 24hours.
 HEALTHY PIZZA CASSEROLE

INGREDIENTS:

1 lb lean ground beef

1 jar of your favourite low calorie pasta sauce (this measurement is based on Compliments
Balance Six Vegetable Pasta Sauce – 75 calories/half cup)
3 large garlic cloves, chopped
1 green pepper, chopped
1 red pepper, chopped
1 cup of chopped mushrooms
1/2 red onion, chopped
1 cup chopped spinach
Cooking Spray
10 oz refrigerated pizza crust dough
3/4 cup shredded reduced fat mozzarella

PREPARATION:

 Preheat the oven to 425

 Brown ground beef in a large nonstick skillet over medium-high heat. Stir while cooking
until the beef crumbles then drain excess oil.
 Add the mushrooms, onion and garlic into the skillet and cook while stirring for 3
minutes.
 Pour in the pasta sauce and remaining vegetables, cook until heated.
 While that is heating, coat a 9×13 baking dish with cooking spray. (use 6 individual
dishes if you’d like)
 Roll out the pizza crust dough and press into the bottom of your baking dish, bring this
halfway up the sides.
 Sprinkle half of the cheese over the bottom of the crust.
 Pour the meat mixture into the dough and bake uncovered for 13 minutesPull out of the
over and top with your remaining cheese, return to the oven for approx 5 minutes. This
dish is done when the crust is browned and the cheese is melted.

.
 Homemade Pizza
Ingredients:

Dough:
1 tablespoon dry yeast
1 1/2 cups warm water (105-115F)
3 1/2 cups white flour OR
1 1/2 cups white flour AND 2
cups whole wheat flour
1/2 teaspoon salt
2 tablespoons olive oil
Sauce:
2 tablespoons olive oil
1 2-pound can whole or crushed tomatoes
3/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:

Dough:
 Prepare the dough at least two hours before you assemble the pizzas.
 Mix yeast and water in a large bowl; place in warm spot for about five minutes. Sift flour and salt
into the yeast. Mix well, then add olive oil and form a soft ball. Knead on floured surface until
soft and elastic (about five minutes). Shape into ball and place in a lightly oiled bowl. Cover with
a clean towel and place in a warm spot for about one hour. Punch down dough and reshape into
ball. Cover and let sit another 20 minutes, or until it rises again. Punch down again. Refrigerate
until ready to use.

Sauce:
 Pour olive oil into large skillet and place over medium heat. Add tomatoes to the warm olive oil
with the remaining ingredients, crushing whole tomatoes with your hands as you add them to the
pan. Cook over medium-low heat, breaking up tomatoes with wooden spoon, until the sauce is
thick, 40-50 minutes.
 Putting it all together
 Roll out the dough and place on cookie sheets or pizza pans sprinkled with cornmeal. There is
enough dough for two large thin crust pizzas. Pinch a lip along the edges. Top with sauce, cheese
and your choice of pizza toppings, drizzle with olive oil and sprinkle with basil. Bake in 450F
oven for 12 minutes.
 Make this pizza with a thin wheat crust, which is crisp and slightly nutty sweet after baking, but
with this recipe you can make the crust according to your preference. Favorite toppings include
caramelized onions, sliced tomatoes, pepperoni, spinach and freshly grated mozzarella cheese.
When this pizza is hot and fresh out of the oven, there is not a store-made pizza that can compare.
What you will like about it the fact that it is hardly greasy
 PINOY BREAKFAST PIZZA

Ingredients:

Crust:
2 pcs pan de sal, sliced into half crosswise

Sauce:
3 tbsp mayonnaise
1 ½ tbsp honey
1 tsp dijon mustard
salt & pepper to taste

Toppings:
4 pcs fried quail egg
1 pc longganisa, sliced, fried
1/8 pc daing na bangus, fried, flaked
1 stalk spring onion, sliced

Instructions:

 Preheat oven at 350 F. Lightly toast pan de sal. Set aside.

 To make the sauce, combine mayonnaise, honey and mustard. Season with salt and
pepper.
 To assemble, spread sauce over toasted pan de sal, top with quail egg, longganisa, or
fried daing na bangus. Garnish with sliced spring onion.

Notes: How to check if your honey is pure? Refrigerate—if crystals form on the surface, it’s
not pure honey! Pure honey stays liquid whatever temperature it’s in.
 FRENCH BREAD PIZZA
Ingredients:

1 pc French Bread, sliced crosswise

150 gm ground beef
salt
1 pouch (115 gm) Del Monte Sweet Style Pizza Sauce
100 gm Quickmelt Cheese, coarsely grated
1 small (30 gm) onion, cut into rings

Instructions:

 Slice bread crosswise. Set aside.

 In a nonstick pan, saute beef with a dash of salt until cooked and slightly dry.
 Spead Del Monte Pizza Sauce over bread.
 Top with remaining ingredients.
 Bake in preheated 350F oven until cheese melts.

GARDEN FRESH PIZZA

Ingredients:

Prepared pizza sauce

1 pc pizza dough
mozzarella cheese, grated
onions, sliced
black olives, sliced
button mushrooms, sliced
tomato wedges

Instructions:

 Spread pizza sauce on pizza dough.

 Sprinkle generously with grated mozzarella cheese.
 Arrange other toppings heat in oven for a few minutes or until cheese melts and some
parts on the surface turn brown.
 Slice and serve.

HOTDOG PIZZA
Ingredients:
1/2 cup pizza sauce
1 tbsp ketchup
1 tsp mustard
1 prepared pizza crust
1 pkg hotdogs, cut 1/4"
1 pkg mozzarella and kraft cheddar pizza cheese, shredded

Instructions:

 Mix pizza sauce, ketchup, mustard and spread onto pizza crust.
 Topped with sliced hotdogs.
 Sprinkle with cheese.
 Place on cookie sheet.
 Bake at 400F 10-15 minutes, or until crust is crisp and cheese is melted.

ITALIAN SAUSAGE AND PEPPER PIZZA

Ingredients:

180 gm pizza dough

30 ml roasted garlic cream sauce
30 ml Promodoro sauce
90 gm Italiam sausage, sliced into 1/16" slices
90 gm Mozzarella cheese
50 gm red pepper, roasted, sliced into 1/3" thick
15 gm Parmesan cheese
1/2 tsp oregano, freshly chopped
herbed oil

Instructions:

 Place 180 prepared pizza dough on a pizza peel.

 Ladle roasted garlic cream sauce and spread over entire surface of pizza.
 Spread promo Doro sauce over it thus combining 2 sauces on pizza.

Scatter sausage slices evenly on pizza spread mozzarella cheese as evenly then arreange pepper
slices over cheese. Sprinkle with parmesan cheese and fresh oregano. Cook in oven 5 minutes.
Slice into 6 pcs and serve hot and crispy.

KIDDIE PIZZA
Ingredients:
1 small pizza dough (prepared,store-bought)
1 tbsp all-purpore flour
1 ounce promodoro sauce
1/2 cup Mozzarella cheese,shredded
8 pcs. Pepperoni slices

Instructions:

 Coat prepared pizza dough lightly with all-purpose flour.

 Spread Promodoro sauce over pizza dough.
 Sprinkle with mozzarella cheese and spread pepperoni slices all around.
 Place in over and cook 1-2 minutes or until crust is crisp.
 Place pizza on cuttin board and cut into 4 slices.
 Serve

OVEN-TOASTER PIZZA

Ingredients:

1 tbsp tomato sauce

pandesal, halved
McCormick Pizza Pie Seasoning
cheese, grated
choice topping (vegetables, deli, etc.)

Instructions:

 Spread tomato sauce over halved bread.

 Sprinkle with McCormick Pizza Pie Seasoning.
 Top with grated cheese and favorite topping.
 Broil in oven toaster until cheese is melted.

MOZARELLA POTATO PIZZA

Ingredients:

2 medium potatoes, peeled and grated

2 tbsp milk
2 tbsp flour
1 egg, beaten
1 clove garlic
3 spring onion, finely chopped
1/2 tsp dried marjoram
1 tsp olive oil
1 tomato, slice into 3
1 125gm Mozarella cheese, sliced
black olives
oregano
seasoning

Instructions:

 Mix first 7 ingredients together. Blend well.

 Heat a little olive oil in a non-stick frying pan 9-1/2 to 10" in diameter.
 Add mixture and press out into a cake.
 Fry oveo low heat 10 minutes then slide out into a baking sheet.
 Top with 2-3 sliced tomatoes, sliced mozarella cheese, a few pitted black olives and a
sprinkling of oregano.
 Season well and bake it a preheated 350F oven until cheese is melted.

Pizza Sauce

Preparation Time: 30 Minutes

Ingredients:
8.8oz Italian Passata di Pomodoro (or half Passata and half regular Tomato Sauce)
1oz Olive Oil
Pinch of Salt
Sugar (just a pinch to remove the tomato’s acidity)
Fresh Oregano or Basil

Optional:
If you enjoy the taste you can add some Garlic (minced)

Directions:

01 - Heat oil in medium saucepan over a medium heat until hot.

02a - If you have decided to use the Garlic: gently fry the Garlic for 30 seconds or until fragrant.
02b - Add plain Pasta (or the mix), and cook for 20 minutes.
03 - Add the Sugar and the Basil or Oregano.
04 - Place in small bowl; cool to room temperature.

Notes:

- This sauce may be made up to 3 days ahead and refrigerated or up to 2 months ahead and
frozen.
- If you decide to use the Basil for you Pizza Sauce then, you can leave some Basil Leaves inside
the Oil the day before. In this way the Oil will automatically have a soft Basil flavour.
- Some people in Italy do not cook the "Passata", putting it straightaway on the pizza dough. This
is ok, but some canned or bottled Tomato Sauce have high level of bacteria, so you might want
to consider this before doing so.

Pizza Dough
Ingredients:
2.2lb Flour
21.1oz Warm Water (Not Cold Not Boiling... Just Warm)
1oz Salt
0.5oz Yeast
Directions:
 Put the Hot Water in a pan.
 Yeast and stir gently and let sit for 5 to 10 minutes, or until the yeast activates by turning
into a foam on top of the water.
 Now, add the Salt.
 Gradually add in the Flour as you stir the mixture simultaneously. You know you have
added enough Flour when the mixture becomes too thick to stir.
 Knead the dough.
 Take the Dough out of the bowl and put it on a clean and well-floured surface ( a marble
counter or clean table is best ).
 Gather the Dough into a pile and begin pressing it together. Press the heels of your hands
firmly into the Dough, pushing forward slightly.
 Fold the far edge of the Dough upwards, towards you, and press it into the middle of the
ball. Rotate it slightly, too. Repeat this press-fold-turn sequence for the duration of the
kneading process.
 Let the Dough rise up for 1 hour at room temperature or 5 hours in the refrigerator.
 Place on a floured counter and flour the top of the Dough.
 Cut the Dough into two round Balls.
 Flatten one Ball with your hand until about 0.7in - 1.5in thick.
 Pick up the disk of Dough, and pinch the dough about 0.5in from the edge. Try and
stretch as you pinch, repeat this all around the edge.
When the disk of Dough has been stretched enough to start to be floppy, proceed to
tossing.
 Make a fist and drape the Dough over your fist. Make a fist of the other hand and slip it
under the Dough next to your other fist. Carefully move your fists apart stretching the
Dough more. Shift your fists (left towards your face, right away) so the Dough rotates
while stretching.
 When the Dough has reached about 8in in diameter, you can quickly move your left fist
in an arc that goes backwards towards your face. Do these while twisting your right fist
forward away from your face? If you give a little push upwards with your right fist the
Dough will spin like a Frisbee. Practice how it feels to balance the force of the first twists
equally. This will keep the Pizza from spinning off into the corner (or worse).
Be sure to catch the falling spinning Pizza as gently as you can with your two fists to avoid
tearing. But if tearing just start over and do the spinning process over again.
Notes:
- Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
- Don't knead the Dough too long. The texture changes fast. Every minutes counts.

Healthy Mini Pizzas

Ingredients:
For the bases:
½ tsp active dry yeast
285g/9¼oz white spelt flour, plus extra for dusting
½ tsp Himalayan pink salt

For the sauce:

1 tbsp olive oil
1 onion, chopped
1 garlic clove, finely chopped
2 tbsp capers, rinsed and drained
pinch dried chilli flakes
300g/10½oz tomatoes, deseeded and finely chopped
1 tbsp fresh oregano or 1 tsp dried oregano

For the artichoke, basil and mozzarella topping:

2 canned artichoke hearts, thinly sliced
2 basil leaves, shredded
20g/¾oz buffalo mozzarella, torn into small pieces

For the courgette, lemon and feta topping:

15g/½oz courgette, thinly sliced
3 strips of lemon rind, finely sliced
15g/½oz feta, crumbled

For the fennel, sweet potato and goats’ cheese topping:

10g/1/3oz fennel, thinly sliced
15g/½oz sweet potato, thinly sliced
6g/¼oz hard goats’ cheese, grated

For the roasted garlic, beetroot and feta topping:

3 garlic cloves, roasted and squeezed out of the skins
7g/¼oz beetroot, thinly sliced
10g/½oz feta, crumbled

Preparation:
 Preheat the oven to 200C/400F/Gas 6.
 For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in
a warm room for about 15 minutes.
Meanwhile make the sauce:

 Heat the oil in a pan and gently fry the onion and garlic until the onions start to go
soft.
 Add a splash of water to cool then add the remaining ingredients.
 Simmer for 15 minutes, or until thickened.
 Set aside until ready to construct the pizzas.

For the bases:

 Whisk the yeast and water mixture and set aside for another five minutes.
 Place the spelt flour and salt in a large bowl.
 Make a well in the centre and pour in the yeast mixture.
 Mix to combine then turn out onto a lightly floured work surface and knead for 5–10
minutes until smooth and silky to the touch, adding a little more flour if necessary.
 Divide the bread dough into eight pieces, roll each piece into a ball and place on a
baking tray lined with baking parchment and flatten into a circle.
 Smear on some tomato sauce followed by your choice of toppings and bake for five
minutes.
 Rotate and bake for a further five minutes, or until the base is crisp.

CHEESE PIMIENTO
Recipe 1

Ingredients:

8 oz. extra sharp cheddar, shredded

4 oz. diced pimientos
3 Tbsp Greek yogurt
2 Tbsp mayonnaise
1/2 tsp hot sauce or Worcestershire sauce
1/2 tsp paprika
salt and black pepper

Instructions:

 Drain pimentos well.

 In a medium bowl, combine all the ingredients. Taste and adjust seasonings to your
preference.
 Before serving, refrigerate at least 30 minutes to allow the flavors to meld. Will keep in
an airtight container for up to 3 days.

Recipe 2

Ingredients:

1 cup white cheddar

1 cup sharp orange cheddar
2/3 cup mayonnaise
1/2 of a fresh cayenne pepper or 1/8 tsp dried cayenne pepper
7 ounce jar of pimentos
cucumbers, radishes or sliced baguette to serve

Instructions:

 Prepare homemade mayonnaise.

 Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt
to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively
smooth.
 Scrape spread into a crock or jar and chill, covered, at least 2 hours to allow flavors to
develop.
 Serve pimento cheese over sliced cucumbers, radishes or on sliced baguette.
 Fried Empanadas
Makes 2 dozen

Ingredients:

4 1/2 cups all-purpose flour

1 1/2 teaspoons salt
1/2 cup shortening
1 1/4 cups water, or as needed
2 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed

Directions:

1.In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or
pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a
fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and
flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.
2.Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble
in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently,
until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until
chilled, then stir in the hard-cooked eggs.
3.Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle.
Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by
pressing with your fingers.
4.Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer
at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels,
and serve hot.