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Pizza pillows

Pizza pillows


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Leave the dough to thaw.

Spread the dough on the worktop and cut into squares of about 6x6 cm. (depending on the diameter of the salami)

Add a little ketchup and spread evenly.

Sprinkle herbs for pizza and pepper.

Put a slice of salami.

Put a square of cheese over the salami.

Put 2-3 slices of olives.

Cover everything with a thin slice of dried raw bacon.

Take each square of dough and tighten the edges like an envelope, stick well and result in a pillow.

Place the squeezed side down in an oiled pan.

When they are all done and put in the pan, grease them with oil and leave them to rise for 15-20 minutes.

Sprinkle with pizza herbs and place in the preheated oven at 200 degrees C for 20-25 minutes.

5 minutes before it is ready, take the tray out of the oven and sprinkle the pillows with grated Gouda cheese.

Thought they are nicely browned I'm ready.

They are eaten hot but are good and cold.

Good appetite!


Another option without yeast, but with a food processor

  • 250 grams of flour.
  • 300 ml of water.
  • 2 tablespoons olive oil.
  • Shawl.

Method of preparation:

Activate the blender and add all the ingredients. Beat during speed 6 for 5 minutes, while heating the oven for 10 minutes. Then, spread the mixture in a tray, as in previous recipes and bake for 18 minutes at 180 °.

As you can read, this dough is very easy to prepare. In addition, you can make a lot of it and freeze it to use it later, and it will be perfect to place all the flavor you want.

Once you have prepared the dough, it is time to put the topping you prefer. If you want to make American, with its characteristic ingredient: melted cheese. You will have an aroma bomb in your mouth. Or if you want to try chocolate pizza, it is also very simple.

You just have to have Chocolate to spread, to replace the tomato sauce. Spread it on the entire surface of the dough and then put biscuits with cream, cheese, candy, caramel, everything you want and you will have a special dessert, worthy of a restaurant.

You can also place pure charts vegetables, so that your children and the whole family can eat a fun colorful pizza: carrot, paprika, tomatoes, onions, etc.

Or you can create yourself Trousers, so that your guests are surprised by the filling. To make the panties perfect, you need to make sure that the ends of the dough are well sealed and do not open during baking.

When you have the dough ready to place the topping, you have to return it to the oven for another 10 minutes. This way, your ingredients will be compact and the cheese will be grated to get that characteristic pizza flavor. Cheer Up! Make your dough without breastfeeding.


How to prepare the perfect pizza top?

What could be faster and more filling than a crispy, thin pizza and a topping with fresh ingredients? Probably a salad, vegetarians would answer. For the rest of us, a pizza is the right answer. However, the tastes are many and the (un) skilled hands of the master pizza chef can really make the difference between a spectacular pizza and a disastrous one.

Although I don't often have a craving for pizza, when I suffer from it, I prefer to run to the supermarket for ingredients and do with my little hand what, in my view, is called the perfect pizza. And that's because, not infrequently, I was unpleasantly surprised at the sight of a huge countertop and with a faint trace of topping or, on the contrary, I chose a countertop like a sheet of paper on which lay many ingredients without any meaning, making this dish something that can't be called pizza.

Therefore, I leave below the recipe by which I always manage to get a fantastic pizza out of the oven, without much hassle and without unnecessary expenses.

Dissolve the yeast in a 25 gram cube or a sachet of dry yeast in 50 ml of lukewarm water with a teaspoon of sugar, then add 300 milliliters of cold water, half a teaspoon of salt and a little olive oil which, mind you, is the miracle ingredient on the counter. This mixture is homogenized and then added to the rain sifted flour, about 600 grams. Knead the dough with your hands until it reaches a elastic texture and easily peels off the walls of the vessel, after which it is left to warm place, covered with a towel for an hour to double its volume.

After it grows, the dough is kneaded on a wooden counter or directly on the kitchen table, which has previously been powdered with flour, after which it is shaped into a ball. Then the countertop is stretched, preferably with your hands, without the help of a torch, but we are not all patient, so this is a rule that can be violated, without serious consequences for the finished product.

To give you an idea, below is a video in which Tony Gemignani, champion for 7 consecutive years in the preparation of the pizza counter, skillfully executes his pizza talent.


Of course, the great master pizza makers recommend baking the countertop in the wood oven, but, as the townspeople are mostly in the apartment, with a simple stove we can manage to get a great countertop. We just need to take into account some advice from the most experienced. One of these tips is to place the countertop on a baking stone or, if you do not have such a thing at hand, to heat the tray very well on both sides before placing the worktop.
It is also advisable to place the countertop already lying on a baking sheet and only then to add the vegetable topping (tomato sauce, mozzarella, olives, corn, bell peppers, hot peppers, prosciutto, etc. Then place the pizza, along with the baking sheet, on a well-heated tray and leave in the oven, on high heat, for 7-8 minutes.

I guarantee you, the result is magical!

And for pizza lovers, here is another option for the pizza counter made by the famous Italian chef Gennaro Contaldo:


Pizza waffles or Pizza waffles

We like pizza and we prepare it quite often in various variants, and now we have prepared these wonderful ones Pizza waffles or Pizza waffles which were very successful.

We prepare a dough with yogurt and baking powder and add pizza ingredients to it: salami, olives, mushrooms, mozzarella, etc.

At the end, au gratin the waffles with a little mozzarella and glaze them with ketchup.

With such ingredients, it can't help but be particularly good!

What I like about these Pizza waffles or Pizza waffles is that the dough combines with the topping ingredients.

We no longer have to spread the dough separately, then put the topping on it. We mix them all up from the beginning.

We especially like it, because it is easy to prepare and Quick pizza recipe with bread top.

And from the waffle recipe category, I also recommend: The waffle recipe Waffles and pancakes with cheese and zucchini.

For those who do not yet have a waffle maker, I recommend the Pizza pancakes.

All variants are tasty, easy to prepare and very effective!

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Pizza Keto

Pizza is one of your favorite dishes and there is no reason to eliminate it from your diet when following a ketogenic diet. Cereal flours are excluded from the keto diet, so you need to prepare pizza at home, instead of going to a restaurant. This is an advantage because you can easily calculate your nutrients and adjust it to the daily menu.

Depending on the ingredients you have and your preferences, you can make a keto pizza with zucchini, cheese or even cauliflower. It is important that all the ingredients used are on the list of ingredients allowed in the ketogenic diet, ie to have a low level of carbohydrates. There are at least as many recipes and cooking methods as there are culinary ideas and preferences. One thing is for sure & # 8211 the main ingredient, cheese & # 8211 is completely allowed. This is the advantage of the ketogenic diet over others.

Keto pizza with eggs

  • 2 eggs
  • 100g grated mozzarella or parmesan
  • meat: salami, ham (choice)
  • vegetables: peppers, mushrooms, tomatoes,
  • spices: salt, pepper, oregano, basil, herbs of Provence, arugula

1. Mix the eggs with the cheese and pour them on a baking sheet. Bake for 10-15 minutes at 200 degrees.

2. Place the rest of the ingredients as desired and in the desired amount over the freshly cooked composition, then sprinkle olive oil and mozzarella over them.

3. Put back in the oven, this time for about 10 minutes at 180 degrees.


Marshmallow salami, a quick recipe

Some have asked me what Marshmallow is (which would translate & # 8220nalba & # 8221). Although they had seen them and even eaten a few times, they did not know that they were called Marshmallows. They are those soft, rubberized, cylindrical or cushioned meringues.
Their history is beautiful, I was surprised when I found out that the use of mallow sap was known in Ancient Egypt. Unfortunately, pre-modern versions based on mallow sap have disappeared from the market. In ancient Egypt, sap from the mallow stem (Althaea officinalis) was used for therapeutic purposes but they used to combine it with nuts and honey, becoming a highly prized dessert at the time.

The later version of the French recipe, called Pate de guimauve (or & # 8220guimauve & # 8221 for short), included egg white in meringue and was most often flavored with rose water.
Another pre-modern recipe uses mallow marrow, rather than sap. The stem was peeled back and the soft, spongy marrow was boiled in sugar syrup and dried to produce a soft, chewy / gummy confectionery. Also French confectioners from the beginning of the 19th century, innovated and beat mallow sap with sweeteners, to make a confectionery product similar to modern meringues.
Another milestone in the development of modern marshmallows was the extrusion process applied by the American Alex Doumak in 1948. This invention allowed the meringues to be manufactured in a fully automated way. The method was to produce them in the cylindrical shape that is now associated with Marshmalow meringues. Roll into a mixture of fine, powdered cornstarch and powdered sugar.

My contribution tends to zero in the preparation of these cakes. I borrowed from the pragmatism of the Americans (from whom I picked up the recipe) and I chose to prepare them because they were ready in 15 minutes and then left to harden for 30 minutes in the cold.

INGREDIENTS
option 1
180 g coconut flakes
250-300g & # 8211 colored Marshmalow meringues
………………………………..
variant 2
FURTHERMORE (compared to the above)
20g coconut
225g dragees with natural fruity aroma
1-2 tablespoons water
little red food coloring

PREPARATION
option 1
1. With a pair of kitchen scissors, cut in half 3/4 of the amount of meringues (cylindrical ones). Stop whole, 1/4 of the total amount.
2. Spread a large piece of plastic wrap on the worktop (the width of the roll should be the largest, otherwise, overlap about 1/3) to be wider.
3. Cover with coconut in a compact layer of about 1 cm.

4. Melt half of the meringue (2/4) over low heat and stir until melted. Turn off the heat and pull the pan away from the hot cooker eye. Quickly incorporate the remaining 1/4 cut meringues. Make sure they are well dressed. These will partially melt.
5. Spoon the mixture on the center of the coconut bed and on top put the whole uncut stopped meringues.

6. Take a long edge of the plastic sheet and bring it over the mixture forming a roll that you carefully compact, seal and seal its ends, twisting the excess plastic. Here we proceed as for biscuit salami.

7. Keep it in the fridge for at least 30 minutes before slicing and serving. It is stored in boxes with a sealed lid.

variant 2 (which I prepared)
Steps 1, 2, 3 remain valid only if you cut 2/3 of the meringues and stop whole 1/3.

A.-In a saucepan put 1-2 tablespoons of water (so as not to make burnt sugar) and the fruity dragees, mix and press them when they soften so that they crumble faster. Small fragments may remain. Turn off the heat and remove the pan from the warm eye.

B.-The resulting color being yellow, I added a little red food coloring to get the final pink.

C.-Put the cut meringues in this thick & # 8220soup & # 8221 and dress them well.

Steps 5, 6, 7 remain valid.
This variant is invigorated by the strong fruity taste given by the melted dragees.
May it be useful to you!


If you like it, share it with your friends!







Ingredient:

For the dough:
500g flour
250g warm water
1 sachet of dry yeast
40g butter
10ml oil
1 teaspoon old cough
1 teaspoon salt

For above the pizzettas:
200g Tomato paste
1 tablespoon old cough
Chilly to taste
olive
Mozzarella
Sibiu type salami

Method of preparation:
We grate the mozzarella, the quantity remains to everyone's taste and appreciation.

We slice the salami.

We prepare tomato paste. Put the tomato paste in a pan, add 1 tablespoon of caster sugar, season with chilly and pepper to taste, mix and bring to a boil.

I prepared the dough for the pizzzette in the bread machine. I put the ingredients in the tub in the following order: water, melted butter, oil, sachet of dry yeast, caster sugar, flour and a pinch of salt. I let the dough knead and leaven in the bread machine for 1 hour 30 minutes.
If you don't have a bread machine, knead the dough by hand. Put the flour in a bowl, add the caster sugar, dry yeast, melted butter, oil, water and salt and start kneading the dough for 20-30 minutes until you hold off an elastic dough that does not stick to your hand. Cover the dough obtained with a clean towel and leave it to rise for an hour in a warm place.

After an hour, the dough rises nicely.

Pour the dough on the work surface, lightly floured beforehand and spread the dough in a blanket 1cm thick.



We start to cut pizzettes with a round shape, or with a glass or a cup. I used a shape with a diameter of 10 cm. and I got 17 pizzas from this amount of dough.


We take each pizza, separately, and grease it with tomato paste, add mozzarella, a slice of salami and an olive in the rain. I used this, you can put anything else you want on top of the pizzettas.


Put the pizzas in a tray lined with baking paper and put them in the preheated oven for 10-15 minutes until baked.


After 15 minutes, the pizzettas look gorgeous, smelling what can I tell you & # 8230 mmmm & # 8230 a madness. They are excellent hot, but also cold they are wonderful, you can keep them very well in a plastic bag.







As you can see, it looks like a flat bread, usually round, covered with tomato and cheese sauce, plus other optional toppings, baked.


Preparing the basic dough to make a pizza, although in reality it may seem complicated at first, is actually extremely simple. We explain the ingredients and the steps you need to follow to prepare it.

  • 100 gr. of whole wheat flour
  • 100 gr. of ordinary wheat flour
  • 1 ball of yeast (pressed)
  • salt
  • Black pepper (freshly ground)
  • 1/2 glass of warm water
  • Olive oil (in oil)

Preparation of basic pizza dough:

First, with the help of a little olive oil, grease a baking sheet (or an ideal pizza mold). Immediately, it's time to start preparing the pizza dough. Let's go to her.

Mix the two types of flour together with the yeast in a bowl or large bowl. Season with salt and black pepper.

Make a hole in the center of the flour mixture and pour in the water that you should heat a little (until it is hot). Love it well with your hands until you get a firm dough.

Press the dough little by little until it gives it a circle shape. Put it on the oven tray, cover it with plastic wrap and leave it in a warm place for 30 minutes until you notice that it has risen slightly. Meanwhile, heat the oven to 220 o C.

Discover the dough. List! Now you just need to add the ingredients you prefer to continue the preparation.


Recipes for 2-year-olds. Chicken legs with bell pepper and green sauce

ingredients

6 chicken legs with skin and bone

For the salsa sauce

2 bunches of fresh parsley

2 bunches of fresh basil

Method of preparation

The oven is preheated to 220 ° C. Bring the soup to a boil and then add the couscous. Remove from the heat, cover and let rest.

Season the chicken with salt and pepper. Heat the oil in a pan and add the chicken legs with the skin down. Leave for 10 minutes. Turn on the other side and leave for another 4 minutes. Take them out on a plate.

Saute the pepper, onion and garlic in the remaining oil for 3 minutes. Then place the chicken over the vegetables again with the skin facing up. Put the pan in the oven for 10 minutes.

For the sauce, mix all the ingredients.

The couscous is mixed with the fork. Serve with chicken and sauce.


3 healthy and low calorie pizza recipes

1. Combine water, yeast and sugar in a bowl. Leave on for 10 minutes, until the yeast starts to foam.

2. Combine the flour and salt in an bowl, add the yeast and 2 teaspoons of oil. Mix until the dough has formed a ball of dough that is no longer sticky. Cover with the rest of the olive oil. Cover with a towel and leave to rise in the heat for an hour or so and double the volume.

For topping:

  • Red and yellow peppers cut into slices
  • 2 teaspoons olive oil
  • & frac12 cup grated mozzarrella
  • & frac12 cup br & acircnză Fontina
  • 1 chicken on the toaster
  • & frac14 cup barbecue sauce
  • & frac14 teaspoon salt
  • & frac14 teaspoon pepper
  • & frac14 cup chopped parsley

1. Place the dough in the tray and bake at 260 degrees for 8 minutes.

2. Spread the sauce in an even layer over the dough, leaving a 2 cm edge. Add mozzarella, Fontina and sautéed peppers beforehand. Bake for another 12 minutes or until the vegetables soften and the cheese melts. At this time, cut the chicken into wedges and add them on top together with the heated barbecue sauce. Add salt, pepper and parsley.

2. Pizza with three types of peppers

For the countertop:

  • 1 cup of lukewarm water
  • 1 pack of active dry yeast
  • 1 teaspoon sugar
  • 2 cups flour
  • 1 cup wholemeal flour
  • & frac12 teaspoon salt
  • 1 tablespoon oil

1. Combine water, yeast and sugar in a bowl. Leave on for 10 minutes, until the yeast starts to foam.

2. Combine the flour and salt in an bowl, add the yeast and 2 teaspoons of oil. Mix until the dough has formed a ball of dough that is no longer sticky. Cover with the rest of the olive oil. Cover with a towel and leave to rise in the heat for an hour or so and double the volume.

For topping:

  • Italian spices for pizza
  • 2 teaspoons olive oil
  • 1 cup pizza sauce
  • 230 grams of grated mozzarella grated
  • Red, yellow and green peppers
  • Onion

1. Place the dough in the tray and bake at 260 degrees for 8 minutes.

2. Spread the sauce in an even layer over the dough, leaving a 2 cm edge. Add mozzarella and vegetables. Bake for another 10 minutes or until the vegetables soften and the cheese melts.

3. Pizza with cheese

For the countertop:

  • 1 cup of lukewarm water
  • 1 pack of active dry yeast
  • 1 teaspoon sugar
  • 2 cups flour
  • 1 cup wholemeal flour
  • & frac12 teaspoon salt
  • 1 tablespoon oil

1. Combine water, yeast and sugar in a bowl. Leave on for 10 minutes, until the yeast starts to foam.

2. Combine the flour and salt in an bowl, add the yeast and 2 teaspoons of oil. Mix until the dough has formed a ball of dough that is no longer sticky. Cover with the rest of the olive oil. Cover with a towel and leave to rise in the heat for an hour or so and double the volume.

For topping:

  • 2 teaspoons olive oil
  • 1 cup pizza sauce
  • 230 grams of grated mozzarella grated
  • 60 grams of parmesan

1. Place the dough in the tray and bake at 260 degrees for 8 minutes.

2. Spread the sauce in an even layer over the dough, leaving a 2 cm edge. Add mozzarella and parmesan. Bake for another 10 minutes or until the crust turns golden and the cheese melts.



Comments:

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  3. Yoel

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  4. Fineen

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