CRISPY TORTILLA PIZZA
Simple, easy and fast way to make a pizza without waiting for dough to rise. From my food blog at: http://www.comfortcookadventures.com/2013/07/an-experiment-in-pizza-making.html
Provided by Mary Cokenour
Categories High In...
Time 12m
Yield 1 4 slices
Number Of Ingredients 4
Steps:
- Preheat oven to 450F; place inside a 12 inch nonstick pizza pan to allow it to preheat with the oven.
- Place tortilla on a plate or board from which it can be easily transferred. Brush the tortilla with the olive oil; spread half the cheese to within one inch of the edge. Pour the sauce, starting in the center and work outwards; spread remaining half of cheese over the tortilla.
- Remove the preheated pizza pan from the oven and carefully transfer the prepped tortilla to its center. Place pan back into the oven and bake for seven (7) minutes. Transfer baked pizza to plate or board to be cut into fourths.
Nutrition Facts : Calories 517.5, Fat 31.1, SaturatedFat 16.2, Cholesterol 92.3, Sodium 1126.2, Carbohydrate 28.8, Fiber 3.5, Sugar 3.9, Protein 30.1
BARBECUE CHICKEN PAN PIZZA
This cast-iron pizza is the perfect mix of salty, sweet, tangy and sharp. Crispy baked pizza dough is topped with barbecue chicken, mozzarella and cheddar cheese. A drizzle of honey with fresh cilantro and scallion finish off this cheesy chicken pizza.
Provided by Rachael Ray : Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 37
Steps:
- Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).
- Gather your ingredients.
- Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.
- Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.
- Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.
- Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.
- Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.
- To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
- Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
- Cut dough in half, wrap half the dough and freeze for later use.
- Preheat the oven to 525 to 550 degrees F.
- Line a baking sheet with fries and bake 15 to 20 minutes to very crispy.
- Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot.
HOMEMADE THIN CRUST PIZZA (CRISPY DOUGH AND SWEET BALSAMIC SAUCE
Don't be scared of how long this recipe looks! It's super simple and the results are amazing! Use your favorite toppings - we like shredded chicken, roasted red peppers, fresh spinach, and mozzarella. Adapted from http://www.thekitchn.com/thekitchn/main-dish/recipe-homemade-thin-crust-pizza-045499
Provided by mikey ev
Categories < 60 Mins
Time 55m
Yield 2 14-inch pizzas, 4 serving(s)
Number Of Ingredients 16
Steps:
- Pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.
- In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve.
- Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.
- Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.
- When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked inches.
- Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.
- Use a bench scraper to divide the dough in two. Shape each half into a smooth ball. Set aside while preparing sauce.
- Heat olive oil in a sauce pan over medium heat. Add minced garlic and red pepper olive oil (or a little extra olive oil, plus red pepper flakes).
- Saute 2 minutes, or until garlic is golden. Add half of the white sugar, and allow to melt (it might start to look clumpy, don't worry and keep going).
- Add drained tomatoes and the rest of the white sugar. Cook for 2 minutes.
- Add the rest of the ingredients (prepared sauce, brown sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper). Lower heat to medium-low and simmer for 20 minutes. You can break up the tomatoes with a wooden spoon, or use an immersion blender if you prefer.
- Work one piece of the dough in your hands and form it into a large disk. Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part.
- Repeat with the second piece of dough (or freeze it for later).
- Place pizza dough on baking stone or baking sheet with cooking spray.
- Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.
- Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.
- Remove your pizza from oven and let it cool on a wire rack for a few minutes before cutting.
Nutrition Facts : Calories 399.1, Fat 7.7, SaturatedFat 1.1, Sodium 831.2, Carbohydrate 75.3, Fiber 4.2, Sugar 22.4, Protein 8.4
CRISPY PITA PIZZA
These pizzas will beat any order out! Experiment with other toppings but try keeping the peppers and cheese as the basis. When oiling the baking sheet, you may want to drizzle a little olive oil on the pita breads themselves before adding the toppings.
Provided by TishT
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- Quarter peppers; remove seeds and membreanes.
- Broil peppers under hot broiler skin side up until skin blisters and blackens.
- Transfer to plastic bag until cool enough to handle, then peel away the skin.
- Blend or process peppers until finely chopped; stir in tomato paste and oregano.
- Spread pesto on each pita, leaving a 1/2" border around edge.
- Top pesto with pepper mixture and sprinkle with tomato strips.
- Place ring of chorizo slices around each pizza and top with mushrooms and olives.
- Carefully lay cheeses on top.
- Arrange pizzas on lightly greased baking sheet and bake until cheese is lightly browned, 15-20 minutes.
- Serve immediately.
GRILLED CHICKEN WITH CHARRED-SCALLION CHIMICHURRI
Bright and tangy chimichurri gets a deep smoky hit from charred scallions. This entire weeknight meal is prepared on the grill, taking advantage of tender chicken cutlets that cook up in just 5 minutes. Grilling lettuce brings out its inherent sweetness, and here, romaine gets caramelized on the outside to complement cool, crisp centers. Any leftover scallion chimichurri makes a tasty sandwich spread, or pairs beautifully with roasted salmon or steak.
Provided by Kay Chun
Categories dinner, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high and lightly grease grates with vegetable oil.
- Meanwhile, toss romaine and scallions with 2 tablespoons of the olive oil and season with salt and pepper. Arrange in an even layer and grill, turning occasionally, until lightly charred and softened all over, about 5 minutes for the romaine and scallion greens, and about 10 minutes for the scallion bulbs. Transfer romaine to a large serving platter. Transfer scallions to a cutting board and let cool, then coarsely chop.
- Rub chicken with 2 tablespoons of the olive oil and season with salt and pepper. Grill until golden underneath, about 3 minutes. Flip and cook until chicken is golden and cooked through, about 2 minutes longer. Transfer to a platter.
- Meanwhile, in a small bowl, prepare the chimichurri: Combine parsley, vinegar, garlic, oregano, red-pepper flakes, chopped grilled scallions and the remaining 3/4 cup olive oil. Season with salt and pepper.
- Divide chicken and romaine among plates and drizzle with some of the chimichurri. Serve with lemon wedges and extra chimichurri on the side.
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CRISPY TORTILLA PIZZA WITH GRILLED CHICKEN - THE DAILY MEAL
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- Set a 12-inch cast iron skillet with a little bit of oil or ghee over medium high heat on the stove. Brown both sides of your tortilla to your liking. Take it out of the pan and let it rest on a rack, if you have one, or on a plate. You will notice the tortilla gets quite firm and crisp as it cools (like bacon!).
- Toss the chicken into the skillet for a few minutes—the time will depend on whether your chicken is frozen or not—to warm it through. Once the chicken is warmed, cut it into bite-sized pieces.
- To assemble the pizza, place the tortilla back into the cast iron skillet; this pan will help ensure the tortilla stays crispy! Spread the salsa onto the tortilla; top with the grilled chicken and the whites of the scallion; then sprinkle the cheese across the top.
- Put the pan into the oven for 11 to 13 minutes, until the cheese is bubbling and beginning to brown. Remove from oven let the pizza cool in the pan for a couple of minutes. Slide onto a cutting board.
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