White Pizza With Indian Spiced Greens Recipes

Steps:

• Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
• Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.

Steps:

• Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
• Break the mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top.
• Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
• Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a further pinch of salt, or to taste.
• When the pizza is done, put the dressed greens on top of the pie and serve immediately.

Steps:

• For the dough: Pour the warm water into a large bowl, add the yeast and sugar and stir to dissolve. Let sit until the yeast appears foamy, about 15 minutes. Add 2 cups flour, the salt and ajwain and stir with a fork until it comes together in a shaggy ball. Knead it a few times in the bowl to incorporate the flour on the sides of the bowl, and then turn it out onto a work surface. Continue to knead the dough for a few minutes, adding the 2 tablespoons flour if it seems wet and sticky. Do not add a lot of extra flour here as the dough should be very soft and pliable. Pour a little olive oil into a clean bowl and smear it around the edges. Rub it over the surface of the dough and then place the dough in the bowl. Cover with a towel and let rise in a warm place for 1 hour.
• Preheat the oven to 425 degrees F.
• For the pizza: Put the olive oil into a large skillet and add the onions, garlic and ginger. Saute until golden and soft, and then add the garam masala, turmeric, smoked paprika and salt and pepper. Add the spinach and stir until completely wilted. Let cool slightly, and then add to a food processor and puree until smooth.
• When the dough is ready, pick it up and begin to stretch and pull it into a circle. Press it onto a pizza pan, stretching the dough to the edges. Spread the spinach mixture evenly over the entire pizza. Sprinkle the cilantro and green onions over it, and then add the tomato halves. Cover with the shredded cheese.
• Place the pizza on the bottom rack of the oven and bake until the crust is golden and crispy and the cheese is bubbling, 25 to 30 minutes. Slice into wedges and serve.

Steps:

• Preheat the grill to 400 degrees F.
• Heat the oil in a large saucepan over medium-high heat. Add the onions and cook until just translucent, about 2 minutes, Add in the chile, garlic and the garam masala, stirring constantly for a minute or so until the mixture becomes fragrant. Add the tomatoes and cook until the tomatoes have softened slightly, about 2 minutes. Remove from the heat and transfer to a bowl. Stir in the lime juice and cilantro. Season with salt and pepper, to taste, and mix until well combined. Reserve.
• Cut the dough into 2 (8-ounce) pieces. Stretch the dough out on a lightly floured surface with your hands. When topping is ready and grill is at a consistent 400 to 450 degrees F (no hotter than 450), lightly brush the grill with olive oil. Place dough directly onto the grill surface. Close the grill cover and cook for 4 to 5 minutes. About 2 minutes in, open the grill and pop the air bubbles with a fork. The bottom should be brown with some charred spots but not burned or underdone. Close lid and continue cooking. Remove from grill and place on a work surface with the cooked/grilled side up.
• Lower the heat on the grill to medium-low so that the cheese has time to melt and the bottom does not burn.
• Spread half of the tomato mixture on each pizza, then evenly divide the cheese over the tomato mixture.
• Lightly oil the grill once more and carefully place the pizzas, tomato/cheese side up, onto the grill.
• Close the lid and let it cook slowly for another 5 to 10 minutes to allow the cheese to melt and so that the bottom does not burn. When the cheese is completely melted and the bottom is a nice even brown with some charred spots, remove from the grill to a cutting board, slice and serve.

Steps:

• 1. Preheat oven to 450 degrees F. Wash hands. Spread dough on greased baking sheet into 11 x 15-inch rectangle. Bake 10 to 12 minutes or until crisp and deep golden brown. When crust is done, transfer to cutting board. Cool 1 minute; spread with cheese.
• 2. Cook chicken according to package directions.
• 3. Toss salad greens with dressing.
• Serving Suggestion: Spread greens evenly over pizza. Top with chicken slices. Refrigerate leftovers.

Steps:

• Preheat a wood-fired pizza oven to very hot 4 hours before cooking.
• Bring a large pot of salted water to a boil. Add the mustard greens and cook about 3 minutes. Drain and rinse with cold water. Chop into large pieces.
• Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.
• Drizzle some extra-virgin olive oil on each round, leaving a 1-inch crust. Sprinkle with a quarter of the mozzarella and a handful of fontina.
• Gently put the pizza on the floor of the pizza oven. Bake until the cheese is just melted, 2 to 3 minutes. Remove the pizza and top with a quarter of the greens and a quarter of the slices of speck. Place back in the oven and bake for another minute. Remove the pizza and drizzle with olive oil. Slice and serve immediately.
• Repeat with the remaining 3 balls of pizza dough.
• In the bowl of a stand mixer, stir the yeast, lukewarm water and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.
• Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl.
• Once the yeast mixture is nice and bubbly and looks like foamy beer, add the cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments. Mix the dough until the dough starts creeping up the dough hook and comes away from the sides of the bowl, about 5 minutes.
• Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides with oil. Cover the bowl loosely with a tea towel. Let rise until doubled in size, about 2 hours. Punch the dough down, and let rise another hour.
• Divide the dough into 4 equal disks.

Steps:

• Heat oven to 400ºF.
• Spread pasta sauce on pizza crust; sprinkle with cheese.
• Combine dry seasonings. Sprinkle half the pizza with seasoning mixture and peppers.
• Bake directly on middle oven rack 12 to 15 min. or until cheese is melted and pizza is heated through.

Steps:

• For topping:
• Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
• For flatbreads:
• Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round.
• Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough.
• Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.
• Available at specialty foods stores, Italian markets, and some supermarkets.