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  • #1

    pizzzzzzzzzzzzzzzaaaaaaaaaaaassssssssss


    BARBECUE CHICKEN PIZZA






    • 1 half Chicken Breast (skinless & boneless)
    • Homemade Pizza Dough or (16 ounce) package of Pre-Baked Pizza Dough
    • 1/3 cup of Red Onion (Lal Pyaz) (thinly sliced)
    • 2 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
    • 1 cup of Shredded Mozzarella Cheese
    • 1 cup of Barbeque SauceMarinara Sauce
    • 1 tbsp. of Sesame Oil (Zaitoon Ka Tail)
    2. Heat the sesame oil in a skillet over medium heat. Place the chicken breast in the skillet, and top with 1 tablespoon barbeque sauce. Cook 10 minutes, turn, and top with 1 tablespoon barbeque sauce. Continue cooking 10 minutes, until juices run clear. Cool slightly, and cut into chunks.
    3. Preheat oven to 425 degrees F (220 degrees C).
    4. In a small bowl, mix the remaining barbeque sauce and marinara sauce. Spread evenly over the pizza crust. Sprinkle with shredded mozzarella cheese . Arrange cooked chicken chunks and red onion slices over the top.
    5. Bake 15 minutes in the preheated oven, or until the cheese is melted and bubbly. Remove from heat, sprinkle with fresh cilantro/coriander leaves, and let sit 10 minutes before slicing


    Tags: topping, toss
  • #2
    Re: pizzzzzzzzzzzzzzzaaaaaaaaaaaassssssssss

    CHEESE STEAK PIZZA

    • 1 large (16 oz.) (approximately 12") Homemade Pizza Dough
    • 1 lb. Lean Ground Beef (Keema)
    • 1 small Green Bell Pepper or Red Bell Pepper (cut into thin strips)
    • 1 small Onion (thinly sliced - separated into rings)
    • 2 cups Mozzarella Cheese SaltBlack Peppers (Kaali Mirch)
    1. Mozzarella Cheese on top of beef and vegetable mixture.
    2. Bake 8-10 minutes or until the cheese is melted. Cut into 8 wedges and serve hot


    Comment

    • #3
      Re: pizzzzzzzzzzzzzzzaaaaaaaaaaaassssssssss

      DESI PIZZA

      Comment

      • #4
        Re: pizzzzzzzzzzzzzzzaaaaaaaaaaaassssssssss

        PIZZA PARATHA

        • 500 grams of All-Purpose Flour
        • 250 ml of Water
        • 1 tsp. Salt
        • Clarified Butter (Ghee) or Cooking Oil (as needed)
        • 1 Green Chilli (Hari Mirch) (chopped)
        • Basil Leaves (chopped)
        • 2 tbsp. of Tomato PureeCumin Powder (Pisa Zeera)Salt
        • 1 tbsp. Olive Oil (Zaitoon Ka Tail)
        2. Mix first three ingredients & knead well into a soft dough. Put dough into a bowl and cover the bowl with a damp cloth and set aside for 1 hour.
        3. Mix together the ingredients for the filling and set aside.
        4. Take the flour dough and pat some dry flour on it and knead again for a few minutes. Make small lemon sized balls out of the complete dough. Take a ball and flatten it using a roller. Spread tomato paste all over leaving a 2/3 cm border. Fold into a semi circle and roll it out again. Fold again into a quarter of a circle. Roll it out into a triangle pizza shape.
        5. Heat a non stick pan and spread clarified butter or on it. Cook the pizza paratha on one side until it puffs up and is brown on one side. Spread some clarified butter or oil on raw side and flip it over and cook other side well


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      • #5
        Re: pizzzzzzzzzzzzzzzaaaaaaaaaaaassssssssss

        FRUIT PIZZA

        • All-Purpose Flour (Maida)Salt
        • 2 tbsp. of Sugar
        • 2 tbsp. of Whole MilkCooking Oil
        • 8 ounces of Cream Cheese SugarOrange RindLemon Rind
        • 1 pint of Whipping Cream
        • 1 tbsp. of Whole Milk
        • Strawberries
        • Bananas
        • Kiwis
        • Peaches
        • Nectarines
        • Blueberries
        • Raspberries
        • Canteloupe

        Or any fruit combinations of your choice.



        • 2 tbsp. of Corn StarchSugarOrange JuiceLemon Juice (Nimbu Arakh)Water
        2. Mix all ingredients by hand or with a pastry blender. Spread evenly onto an ungreased pan. Bake for 15 minutes at 375 degrees until it turns deep golden brown. This crust must be completely cooled before filling.
        2. Whip cream cheese in a food processor until it is fluffy and has no lumps. Add the rest of the ingredients to the cream cheese except for the whipped cream and process until it is well blended. Then add the whipped cream and whip until it turns thick. Spread the mixture evenly on the cooled crust.
        2. You may slice fruit and lay it on top of the filling decoratively, or chop it and sprinkle on top for that "pizza supreme" look.
        2. Bring to a boil, by stirring constantly. Once it comes to a boil, stir for 1 minute or until the mixture looks clear. Remove from heat and spoon evenly over the fruit.


        Note:

        Comment

        • #6
          Re: pizzzzzzzzzzzzzzzaaaaaaaaaaaassssssssss

          MANGO PIZZA



          • 1 Ripe Mango (Aam) (peeled & cut in 1/2" dice)
          • 1 small Red Bell Pepper (Shimla Mirch)Jalepeno PepperVidalia OnionFresh Ginger (Adrak)Fresh Cilantro (Hara Dhania) (minced)
          • Salt
          • 1 tsp. Ground Cumin (Zeera)Cayenne
          • Lime Juice (from 1 lime)
          • 3 tbsp. Corn Oil








          2. Preheat oven to 425 degrees.
          3. In a medium bowl, combine mango, cilantro, onion, ginger, bell pepper and jalapeno.
          4. Make dressing and toss with mango salsa mixture. And set aside.
          5. For the pizza: Combine the asiago and parmesan cheese . Sprinkle a quarter of the cheeses on the pizza crust.
          6. Spread the black beans on top (do not cover the whole crust with them.) Spread the salsa over the beans. And cover with the remaining cheese.
          7. Bake in the oven until the cheese has melted and is lightly golden


          Comment

          • #7
            Re: pizzzzzzzzzzzzzzzaaaaaaaaaaaassssssssss

            CHICKEN PIZZA


            • 2 whole broiler-fryer Chicken Breasts (halved, boned, skinned and cut into 1-inch pieces)
            • 8 Crescent Rolls or you may make Homemade Pizza Dough
            • 3 tbsp. of Vegetable Oil
            • 1 large Onion (sliced into thin rings)
            • 1 large Green Pepper (Hari Mirch)Fresh MushroomsPitted Ripe OlivesPizza Sauce
            • 1 tsp. of Garlic Salt
            • 1 tsp. of OreganoParmesan Cheese (freshly grated)
            • 2 cups of Mozzarella Cheese (shredded)
            2. Unroll crescent dough into 8 triangles. Into lightly greased 12-inch pizza pan, press dough, especially at perforations, to seal. Or make a Homemade Pizza Dough .
            3. In frypan, place oil and heat to medium temperature. Add chicken, onion, green pepper, mushrooms and olives and cook, stirring, about 5 minutes or until fork can be inserted in chicken with ease.
            4. Spread pizza sauce over the crust or dough. Spoon chicken mixture evenly over sauce. Sprinkle garlic salt, oregano and parmesan cheese on all. Top with mozzarella cheese .
            5. Bake, uncovered, in 425*F oven 20 minutes or until crust is done. Cut into wedges to serve


            Comment

            • #8
              Re: pizzzzzzzzzzzzzzzaaaaaaaaaaaassssssssss

              BREAKFAST PIZZA

              • 2 cans of Crescent Rolls or you may make Homemade Pizza Dough
              • 1 cup of Shredded CheeseOnionsBell Peppers (Shimla Mirch) or Hot PeppersTomatoes (chopped)
              • 6 Eggs
              • Salt (to taste)
              • Black Peppers (Pisi Kaali Mirch)Milk
              • Fresh Parsley (chopped)
              • 1 cup of Ground Beef (Keema)
              2. Spread two cans of crescent rolls on a cookie sheet to make a crust. (Or use Homemade Pizza Dough .) Sprinkle cheese, vegetables, and meat over dough.
              3. In a blender, mix eggs, milk, salt, and pepper. Beat, then pour over cookie sheet. Toss on herbs for color and flavor. Bake at 350 degrees for 12 to 14 minutes until done.
              4. Let pizza cool and cut in squares.


              Comment

              • #9
                Re: pizzzzzzzzzzzzzzzaaaaaaaaaaaassssssssss

                PIZZA HUT ORIGINAL PAN PIZZA

                • 1 (8 ounce) can of Tomato Sauce
                • 1 tsp. Dry OreganoMarjoramDry BasilGarlic Salt
                • 4 cups of All Purpose Flour (Maida)Non-Fat Powdered Milk
                • 1 tbsp. Granulated SugarSalt
                • 1 (1/16 ounce) package of Dry Yeast
                • 2 tbsp. of Vegetable Oil (for dough)
                • 9 ounces of Vegetable Oil (3 ounces per pan)
                • Cooking Spray (butter flavored)
                • 1 1/3 cup Warm Water
                • Vegetables (chopped) or Ground Beef (cooked) or Chicken (cooked and chopped) (or any topping meat of your choice.)
                • 16 ounces of Mozzarella Cheese (grated)
                1. mozzarella cheese on sauce. Place toppings of your choice. Top with 3 ounces mozzarella cheese . Cook until cheese is bubbling and outer crust is brown.


                Comment

                • #10
                  Re: pizzzzzzzzzzzzzzzaaaaaaaaaaaassssssssss

                  VEGETARIAN PIZZA

                  • 1 (16 oz.) loaf of Frozen Whole Wheat Bread Dough (thawed) (or you may prepare Homemade Pizza Dough .)
                  • 1 small (about 1 cup) Zucchini (chopped)
                  • 1 small (about 1 cup) Yellow Squash (chopped)
                  • 2 cup (8 oz.) of Mozzarella Cheese (shredded)
                  • 2 tbsp. of Parmesan Cheese or Romano Cheese (grated)
                  • 2 medium Tomatoes (thinly sliced)
                  • 2 cloves of Garlic (Lasan) (minced)
                  • 1/4 tsp. of Crushed Red Peppers
                  • 1 tbsp. of Olive Oil or Cooking Oil
                  1) On a lightly floured surface, roll bread dough into a 14-inch circle. Transfer to a greased 13-inch pizza pan. Build up edges slightly. Prick dough generously with a fork. Or prepare Homemade Pizza Dough . Bake dough in a 375 degree F oven for 20 to 25 minutes or until light brown.
                  2) Meanwhile, in a large skillet cook zucchini, summer squash, crushed red pepper, and garlic in hot oil about 5 minutes or until vegetables are almost tender. Drain.
                  3) Sprinkle 1 cup of the mozzarella cheese over hot crust. Arrange tomato slices in a circular pattern atop cheese. Top with zucchini mixture. Sprinkle with remaining mozzarella cheese and parmesan cheese or romano cheese . Bake about 12 minutes more or until cheese melts and pizza is heated through.

                  Comment

                  • #11
                    Pizza dough

                    • 3 cups of All-Purpose Flour
                    • 1 package of Active Dry Yeast
                    • 1 tbsp. Honey (Shehed)
                    • 1 tsp. SaltWarm WaterWater
                    • 2 tbsp. Olive Oil (Zaitoon Ka Tail)
                    2. Meanwhile, pulse together the flour and salt in a food processor to combine.


                    • Comment

                  • #12
                    Pizza sauce



                    • 3 large Yellow Onions (minced)
                    • 3 cloves of Garlic (Lasan) (minced)
                    • 2 quarts of (canned) or fresh Italian Tomatoes
                    • 1 (16 oz.) can of Tomato Puree
                    • 1 tsp. of Whole Oregano
                    • 1 tsp. of Whole Basil
                    • 1 tsp. of Salt
                    • 1/4 tsp. of Black Peppers
                    • 3 tbsp. of Butter
                    • 3 tbsp. of Olive Oil (Zetoon Ka Tail)
                    1)

                    Comment

                    • #13
                      Parmesan CHeese



                      • 1 gallon of Fresh Skim Milk (no more than 2.5 % butterfat)
                      • 1/4 Tablet Rennet
                      • 3 oz. of Thermophilic Starter Culture






                      1) Warm the milk to 100 F / 38 C. Add thermophilic starter and allow the mixture to ripen for 45 minutes. Dissolve 1/4 tab rennet into 3-4 table spoons COOL water. Hot water will DESTROY the rennet enzymes. Slowly pour the rennet into the milk stirring constantly with a whisk. Stir for at least 5 minutes. Allow the milk to set for 45-90 minutes until a firm curd is set and a clean break can be obtained when the curd is cut.
                      2) With a long knife, cut the curds into 1/4 inch cubes. Allow the curds to sit for 10 minutes to firm up. Slowly raise the temperature of the milk to 124 F (51.5 C). It should take as long as 45 minutes to reach this temperature. During this time, gently stir the curds every few minutes so they don't mat together. Keep the curds at this temperature for another 15-30 minutes until very small and firm.
                      3) Drain the whey by pouring through a cheesecloth lined colander. Carefully place the drained curds into your cheesecloth lined mold. Press the cheese at about 10 lbs. (4.5 kg) for 30 minutes. Remove the cheese from the press and flip it. Press the cheese at about 25 lbs. (11.4 kg) for 12 hours. Remove the cheese from the press, careful it is still very soft.
                      4) Float the cheese in a COLD brine solution for 30 hours. Be certain to flip the cheese over at least three times to ensure even rind development. Pat dry the cheese, (you will notice the outer surface has begun to harden).
                      5) Place the cheese in your refrigerator to age for at least five months (longer for stronger flavor). (You will need to flip the cheese over every day for the first two weeks and then at least once weekly or it will dry unevenly). Place an overturned bowl on top of the cheese after two days. Do not wrap it in plastic or it will not dry properly. Inspect daily for mold. Should mold develop on the cheese surface, simply remove it using a paper towel dipped in white vinegar.
                      6) After three, six and nine months of aging, rub the surface of the cheese with olive oil. (Do not wax this cheese).


                      1) Dissolve 1.5 cups of salt into one quart warm water. Cool the brine in your freezer, some salt will precipitate out. (To use the solution, simply place it in a bowl and place your cheese into it).
                      2) After you are done with the brine, you can store it in a container in your freezer. With each new cheese, you will need to add additional salt so that the solution is saturated. The solution is saturated with salt when no additional salt can be dissolved no matter how long you stir.

                      Comment

                      • #14
                        Mozzarella Cheese

                        • Cold Milk
                        • 3/4 tsp. of Liquid Rennet
                        • 1 1/4 cup of Vinegar
                        • Ice
                        • Water
                        1) Add 1 1/4 cups of vinegar to 2 1/2 gallons of cold milk. Mix well. Slowly heat milk to 88 degrees F. Add 3/4 teaspoon of liquid rennet stirring in while adding. Let set at 88 degrees F for 15 minutes or until curd has formed.
                        2) Cut curds into 1/2 inch cubes. Let set at 88 degrees F for another 15 minutes. Heat curds and whey up to 98 to 100 degrees F very slowly over a period of about 20 minutes. Stir gently a few times to keep curds from matting together. Let set for 10 minutes.
                        3) Drain off whey through cheese cloth set in a colander. Hang curds to drain for 1 hour. Heat a large pot of water to 170 degrees F. Cut curds into 1/2 inch cubes. Put a handful of curds into a clean bowl that can withstand the heat and cover with the hot water. Knead curds with 2 wooden spoons. As water gets milky, replace with new.
                        4) As water cools, curds can be kneaded with hands. Continue kneading and stretching cheese until it is elastic and shiny. Form cheese into balls, sealing any cracks. Drop into a bowl filled with ice water brine solution and leave in solution for an hour. Remove from water, pat dry and refrigerate or freeze until ready to use.

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