JIM LAHEY'S NO-KNEAD PIZZA MARGHERITA
This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before.
Provided by blucoat
Categories Lunch/Snacks
Time 36m
Yield 3-4 10-inch pizzas
Number Of Ingredients 12
Steps:
- To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
- Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
- Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
- To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
- To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Nutrition Facts : Calories 569.4, Fat 10.5, SaturatedFat 3.4, Cholesterol 15, Sodium 1472, Carbohydrate 98.9, Fiber 4.3, Sugar 2.7, Protein 17.9
PIZZA FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the eggs and egg whites with 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large ovenproof nonstick skillet over medium heat. Pour in the egg mixture and stir with a rubber spatula until curds begin to form, 2 to 3 minutes. Transfer the skillet to the broiler; broil until set but not browned, 30 seconds to 1 minute.
- Spread the marinara sauce over the eggs, leaving a 1/2-inch border. Top with the mozzarella, pepperoni and parmesan. Return to the broiler until the cheese is bubbling, 1 to 2 minutes. Set aside.
- Whisk the vinegar with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the salad greens and bell pepper; toss. Sprinkle the frittata with basil and cut into wedges. Serve with the salad and bread.
PIZZA FRITA
This has long been a family tradition as an appetizer during the holidays. It's not the most healthy of foods, but is healthier than many other fried dough recipes out there since it's quick fried, and soaks up a lot less of the oil it's fried in. This is a recipe that's always a pleaser, and quite tasty when dipped in some sugar, or even by itself. The anchovy paste variant is my favorite. It doesn't taste like anchovy at all - instead it has a quite pleasant flavor, and almost omits the need for sugar dipping the finished product.
Provided by Obsidian468
Categories Low Cholesterol
Time 3h10m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- If not using instant yeast, allow yeast to activate with 1.5 cups of the warm water according to the directions on the packet (about 10-15 minutes). If using instant yeast, just combine it with the dry ingredients.
- Combine all remaining ingredients in a large mixing bowl, and add water/yeast mixture. If you choose to use the anchovy paste, add it here.
- Mix until smooth. A wire whisk works well for this. Dough will be very wet and somewhat runny.
- Set dough in a warm (90-100 degree F) place to rise (covered with a moist dish towel), and allow to rise for two hours.
- Heat oil in an electric skillet or large, deep saucepan to between 450-500 degrees F. The skillet/saucepan should be at least 2 inches deep, with the first inch filled with oil. The larger the pan, the more you'll be able to fry at once.
- Once the dough is risen and oil is hot, use a tablespoon to place bits of the dough into the oil to fry. Wetting the spoon in water between dips is a great way to keep the dough from sticking to the spoon.
- Fry the dough until lightly golden brown on each side (flip each dough ball at least once). If the oil is hot enough, cooking time shouldn't be much more than 2-3 minutes.
- Once the dough has cooked to a light golden brown, remove from oil and allow to cool/drain on a cookie sheet lined with either brown paper bags or paper towels.
- Once cooled enough to touch, serve with a bowl of sugar on the side for dipping.
Nutrition Facts : Calories 215.2, Fat 0.6, SaturatedFat 0.1, Sodium 468.2, Carbohydrate 44.9, Fiber 1.8, Sugar 0.2, Protein 6.4
PIZZA FRITTA (FRIED PIZZA DOUGH)
When I was very young my Italian Great Grandmother use to give us this treat (I guess to shut us up) while she was cooking. Now this calls for a sprinkle of sugar... BUT the beauty is you can fill them with sauce, mozzarella, meat, whatever you like. This is also great with any left over/unused pizza dough
Provided by plove53
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in frying pan.
- Break off ~2" pieces of dough.
- Place in hot oil, cook until done (around 3-5 min and turning once).
- Place on paper towel and let drain (1 min).
- Sprinkle with granulated sugar.
- Cut open and place in a teaspoon of jelly (optional), or just eat them as is.
- --OR--.
- Do not add sugar/jelly - let cool and just cut open place sauce/cheese/meat/whatever inside then bake in oven for ~3-5min (until done). It's like having an extra good hot pocket LOL.
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