FABULOUS PERFECT PIZZA RECIPES TO DIE FOR

pizza wood fired oven image www.foodpassions.com

1…Peri peri barbecue chicken pizza

Peri peri barbecue chicken pizza  image www.foodpassions.net

INGREDIENTS

  • 2 red capsicums
  • 70g (1/4 cup) no-fat Greek yoghurt
  • 2 garlic cloves
  • 1 long red chilli, chopped
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons extra virgin olive oil
  • 400g chicken tenderloins
  • 1 large red onion, cut into thin wedges
  • 2 pizza bases
  • 80g (1 cup) coarsely grated Mainland Noble White reduced-fat cheddar
  • 1 Lebanese cucumber, seeded, finely chopped
  • Micro coriander, to serve

METHOD

  • Step 1

    Preheat barbecue with hood on medium. Spray capsicums with oil. Cook, turning, for 15-20 minutes or until charred. Place in a bowl and cover with plastic wrap. Stand for 5 minutes. Peel and deseed. Thickly slice 1 1/2 capsicums. Process other half in a food processor until smooth. Place in a bowl and stir in yoghurt. Season.

  • Step 2

    Meanwhile, process garlic, chilli, paprika and oregano until coarsely chopped. Add lemon juice and oil. Process until combined. Season. Transfer to a bowl and add chicken. Marinate for 10 minutes. Chargrill, turning, for 4-5 minutes or until cooked through. Slice and keep warm.

  • Step 3

    Spray onion with oil. Chargrill, turning, for 2-3 minutes until tender.

  • Step 4

    Place pizza bases on 2 baking trays. Sprinkle with cheese. Top with capsicum and onion. Barbecue, with hood closed, for 12-14 minutes or until base is crisp and cheese melts.

  • Step 5

    Top the pizzas with chicken, cucumber and coriander. Drizzle with capsicum yoghurt.

lemon sketch line

2…Prosciutto, basil & mozzarella pizza

Prosciutto, basil & mozzarella pizza image www.foodpassions.net

INGREDIENTS

  • 200g mixed baby tomatoes, halved
  • 250g baby spinach leaves
  • 2 large wholemeal Lebanese bread
  • 200g ctn fresh mozzarella, torn
  • 250g low-fat ricotta
  • 70g (1/4 cup) Wattle Valley Chunky Dip Basil, Cashew & Parmesan
  • 6 slices prosciutto

METHOD

  • Step 1

    Preheat oven to 240C/220C fan forced. Place a heavy-based oven tray or pizza stone on the middle shelf.

  • Step 2

    Place the spinach in a bowl. Cover with boiling water and stand for 1 minute. Drain and set aside until cool enough to handle. Squeeze out any excess moisture.

  • Step 3

    Place each round of bread on separate pieces of baking paper. Spread with the ricotta. Top with the spinach, tomato, mozzarella and prosciutto. Use the paper to carefully lift 1 pizza onto the tray or stone. Bake for 5 minutes or until golden and crisp. Repeat with remaining pizza. Spoon over the dip and season with pepper.

lemon sketch line

3…Spinach & cheese pizza

Spinach & cheese pizza image www.foodpassions.net

INGREDIENTS

  • 500g pizza dough mix
  • 1 1/2 tsp cumin seeds
  • 1 tbs olive oil
  • 2 brown onions, finely chopped
  • 1 bunch English spinach, trimmed, washed
  • 2 eggs
  • 1 cup chopped fresh continental parsley
  • 120g Swiss cheese, coarsely grated
  • Fresh continental parsley leaves, to serve
  • Dried chilli flakes, to serve

METHOD

  • Step 1

    Make pizza dough following packet directions. On a lightly floured surface, knead the cumin into the dough until just combined.

  • Step 2

    Meanwhile, heat oil in a large non-stick frying pan over high heat. Add the onion. Cook, stirring, for 5 minutes or until golden. Add the spinach. Cook, stirring, for 3 minutes or until wilted. Transfer to a sieve. Strain, pressing with the back of a wooden spoon to remove excess moisture. Transfer to a bowl. Set aside to cool. Add eggs and chopped parsley. Stir to combine. Season

  • Step 3

    Preheat oven to 230C/210C fan forced. Divide dough into 4 pieces. Use a rolling pin to roll 1 piece of dough into a 14 x 20cm oval shape. Transfer to a baking tray. Gently crimp the edges. Place one-quarter of the spinach mixture in the middle of the dough and spread. Sprinkle with one-quarter of the cheese. Repeat with remaining dough, spinach mixture and cheese. Bake on middle shelf of the oven for 25 minutes or until golden. Sprinkle with the parsley leaves and chilli flakes

lemon sketch line

4…Easy, cheesy salami and mushroom pizza

Easy, cheesy salami and mushroom pizza image www.foodpassions.net

INGREDIENTS

  • 2 x 380g pizza bases with sauce
  • 2 cups grated pizza cheese
  • 150g shaved mild salami
  • 2 flat mushrooms, sliced
  • 250g cherry tomatoes, halved
  • 1/3 cup fresh basil leaves

METHOD

  • Step 1

    Preheat oven to 200C/180C fan-forced. Grease two baking trays. Place a pizza base on each prepared tray.

  • Step 2

    Sprinkle each pizza base with 1/4 cup cheese. Top each with salami, mushrooms and tomatoes. Sprinkle each with remaining pizza cheese. Bake for 10 minutes or until bases are crisp and cheese is melted and golden.

  • Step 3

    Serve pizzas topped with basil.

lemon sketch line

5…Cauliflower-crust pizza with ricotta, prosciutto & mint pesto

Cauliflower-crust pizza with ricotta, prosciutto and mint pesto image  www.foodpassions.net

INGREDIENTS

  • 1 small cauliflower, cut into florets
  • 1 1/4 cups (150g) almond meal
  • 3/4 cup (60g) finely grated parmesan
  • 2 eggs, lightly beaten
  • 2 zucchinis, thinly sliced into ribbons
  • 1 cup (240g) ricotta, crumbled
  • 4 thin slices prosciutto, torn into strips

Mint pesto – makes 3/4 cup

  • 1 bunch mint, plus extra leaves to serve
  • 1/2 bunch flat-leaf parsley
  • 1 garlic clove, chopped
  • 1/4 preserved lemon, flesh and white pith discarded, rind chopped
  • Juice of 1 lemon
  • 1/4 cup (25g) almond meal
  • 1/2 cup (125ml) extra virgin olive oil

METHOD

  • Step 1

    Preheat 2 baking trays in a 200C oven. Whiz cauliflower in a food processor until it resembles couscous. Combine 4 cups cauliflower in a bowl with the almond meal, parmesan and eggs, then season.

  • Step 2

    Place 2 sheets of baking paper on the bench and, using one-quarter of the cauliflower mixture for each pizza, place 2 mounds on each piece of paper, shaping into 5mm-thick (16cm diameter) pizza bases.

  • Step 3

    Carefully transfer the pizza bases to the preheated trays, then bake for 20 minutes or until dark golden and firm.

  • Step 4

    Meanwhile, toss zucchini with 1 tbs salt. Set aside for 20 minutes. Rinse then drain.

  • Step 5

    For the mint pesto, whiz herbs in a food processor until finely chopped. Add the garlic, preserved lemon, lemon juice and almond meal, then whiz to combine. With the motor running, add the oil in a steady stream until smooth. Season with pepper.

  • Step 6

    Divide ricotta, zucchini and prosciutto among the pizza bases, then return to the oven for 5 minutes or until heated through. Drizzle the mint pesto over the pizzas and garnish with mint leaves to serve.

lemon sketch line

6…Spicy lamb pizza

Spicy lamb pizza image www.foodpassions.net

INGREDIENTS

  • 300g lean lamb mince
  • 3 tsp McCormick Middle Eastern Spices Blend
  • 1 long garlic Afghan bread (see note)
  • 80g (3/4 cup) mozzarella, grated
  • 1/2 small red onion, cut into thin wedges
  • 1/3 cup fresh mint leaves
  • 100g tzatziki dip

METHOD

  • Step 1

    Preheat a large non-stick frying pan over medium-high heat. Add the lamb and cook, stirring with a wooden spoon to break up the mince, for 2-3 minutes or until browned. Stir in the spice blend and cook for 1 minute.

  • Step 2

    Meanwhile, preheat a grill on high. Place the bread, base-side up, on a sheet of foil and toast under the grill for 1 minute or until golden. Turn over and sprinkle over mozzarella. Grill for 1-2 minutes or until cheese just melts and the bread is light golden.

  • Step 3

    Place the bread base on a large serving board. Scatter over the mince, onion and mint. Top with dollops of tzatziki and season.

lemon sketch line

7…Fig, prosciutto and chilli jam pizza

Fig, prosciutto and chilli jam pizza image www.foodpassions.net

INGREDIENTS

  • 2 pizza bases
  • 85g (1/4 cup) chilli jam
  • 100g (1 cup) coarsely grated fresh mozzarella
  • 100g thinly sliced prosciutto
  • 4 fresh figs, quartered
  • Baby rocket, to serve
  • Extra virgin olive oil, to drizzle
  • Lemon wedges, to serve (optional)

METHOD

  • Step 1

    Preheat oven to 220C/200C fan forced. Place pizza bases on 2 baking trays. Spread with chilli jam. Sprinkle with mozzarella. Bake for 8-10 minutes or until golden and melted.

  • Step 2

    Arrange prosciutto on pizzas. Top with figs and sprinkle with rocket. Season with pepper and drizzle with oil. Serve with lemon wedges, if using.

lemon sketch line

8…Chicken & sticky onion & cranberry relish pizza

Chicken & sticky onion & cranberry relish pizza image www.foodpassions.net

INGREDIENTS

  • 1 tbs extra virgin olive oil
  • 2 red onions, halved, thinly sliced
  • 75g (1/2 cup) dried cranberries, 
plus extra, to serve, optional
  • 2 tbs brown sugar
  • 80ml (1/3 cup) brandy
  • 2 tbs balsamic vinegar
  • 2 x 150g each Toscano Authentic Italian Pizza bases
  • 200g (2 cups) shredded skinless barbecue chicken
  • 80g (1 cup) coarsely grated 
reduced-fat cheddar
  • 20g baby spinach leaves
  • Lemon wedges, to serve 


METHOD

  • Step 1

    Heat the oil in a large frying pan over medium-low heat. Cook 
the onion, stirring, for 8 minutes or until soft. Stir in the cranberries and brown sugar for 2 minutes or until sugar dissolves. Stir in 
brandy and vinegar. Season. Reduce heat to low. Simmer, stirring often, for 10 minutes or until reduced and sticky.

  • Step 2

    Preheat oven to 220°C/200°C fan forced. Place pizza bases on 2 baking trays. Spread the base of each pizza with relish. Sprinkle with chicken and cheese. Bake for 6-8 minutes or until the cheese melts and base is crisp. Sprinkle with baby spinach leaves and extra cranberries, if using. Serve with lemon wedges.

lemon sketch line

9…Eggs florentine pizzas

Eggs florentine pizzas image www.foodpassions.net

INGREDIENTS

  • 6 bacon rashers
  • 150g baby spinach leaves
  • 2 medium pizza bases
  • 1/2 cup (125ml) tomato pizza sauce
  • 1 cup (80g) grated pizza cheese
  • 2 eggs
  • 100g truss grape tomatoes

METHOD

  • Step 1

    Preheat oven to 220°C. Heat a large frying pan over high heat. Add the bacon and cook, turning occasionally, for 5 minutes or until bacon is crisp. Transfer to a paper towel-lined plate.

  • Step 2

    Add spinach to pan and cook, stirring, for 2-3 minutes or until wilted. Season with salt and pepper. Remove from heat.

  • Step 3

    Place pizza bases on an oven tray. Spread evenly with sauce. Sprinkle with half the cheese. Top with spinach and bacon then crack an egg in the middle of each pizza. Sprinkle with remaining cheese and top with tomatoes. Bake in oven for 8-10 minutes or until cheese is golden brown and bubbling and egg is cooked as desired. Remove from oven and serve immediately.

lemon sketch line

10…Pizza bianco

Pizza bianco image www.foodpassions.net

INGREDIENTS

  • 1 1/2 tablespoons extra virgin olive oil
  • 2 teaspoons chopped fresh rosemary leaves
  • 2 (150g each) plain pizza bases
  • 220g fresh mozzarella, thinly sliced
  • 170g jar marinated artichokes, drained
  • 100g prosciutto slices
  • Baby spinach leaves, to serve

METHOD

  • Step 1

    Preheat oven to 200C. Combine the oil and rosemary in a small bowl. Brush oil mixture over the pizza bases. Place the bases on pizza trays.

  • Step 2

    Divide the mozzarella between the bases and top with the artichokes. Bake for 12 minutes or until the mozzarella is golden and melted. Top pizzas with the prosciutto and baby spinach leaves. Season.

lemon sketch line

11…Gluten-free deep-dish pizza

 Gluten-free deep-dish pizza image www.foodpassions.net

INGREDIENTS

  • 1 cup warm water
  • 2 teaspoons dried yeast
  • 1 teaspoon caster sugar
  • 2 cups gluten-free plain flour
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon xanthan gum
  • Pinch of salt
  • 1/3 cup polenta
  • 2 tablespoons olive oil
  • 420g jar cherry tomato and basil pasta sauce
  • 1 cup grated reduced-fat pizza cheese
  • 100g thinly sliced 50% reduced-fat gluten-free mild Hungarian salami
  • Fresh basil leaves, to serve

METHOD

  • Step 1

    Preheat oven to 230°C/210°C fan-forced. Using a fork, whisk warm water, yeast and sugar in a small bowl until yeast dissolves. Set aside in a warm place for 5 minutes or until foamy. Sift flour, baking powder, xanthan gum, salt and polenta into a large bowl. Add yeast mixture and oil. Mix until dough just comes together, adding an extra 2 tablespoons warm water if necessary.

  • Step 2

    Grease two 20cm-round springform cake pans. Line base and sides with baking paper. Using lightly floured hands, press half the dough over the base of each pan and 1cm up the side. Spread tomato sauce evenly over each prepared base. Sprinkle with half the cheese. Arrange salami over cheese.

  • Step 3

    Bake one pizza for 15 minutes. Sprinkle evenly with half the remaining cheese. Bake for a further 10 minutes or until base is golden and cooked through. Repeat with second pizza.

  • Step 4

    Carefully remove hot pizzas from pans. Transfer to a chopping board. Sprinkle with basil leaves. Cut into slices. Serve immediately

lemon sketch line

12…Salami, asparagus & mushroom pizza

Salami, asparagus & mushroom pizza image www.foodpassions.net

INGREDIENTS

  • 250ml (1 cup) Napoletana Pasta Sauce
  • 1 x 440g pkt (two pack) Bazaar Gourmet Pizza Bases
  • 150g (1 1/2 cups) coarsely grated mozzarella
  • 100g sliced salami
  • 100g sliced button mushrooms
  • 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
  • 1/3 cup fresh basil leaves

METHOD

  • Step 1

    Preheat oven to 250°C. Heat 2 baking trays on the top 2 shelves of oven.

  • Step 2

    Meanwhile, spread the sauce evenly over the pizza bases and sprinkle evenly with the mozzarella. Arrange the salami, mushroom and asparagus on top of the mozzarella.

  • Step 3

    Place the pizzas on the prepared trays in oven. Bake, swapping trays halfway through cooking, for 10 minutes or until the mozzarella melts. Top with the basil leaves to serve.

lemon sketch line

13…

OOO

INGREDIENTS

METHOD

lemon sketch line

14…

OOO

INGREDIENTS

METHOD

lemon sketch line

15…

OOO

INGREDIENTS

METHOD

lemon sketch line

16…

OOO

INGREDIENTS

METHOD

lemon sketch line

17…

OOO

INGREDIENTS

METHOD

lemon sketch line

18…

OOO

INGREDIENTS

METHOD

lemon sketch line

19…

OOO

INGREDIENTS

METHOD

lemon sketch line

20…

OOO

INGREDIENTS

METHOD

 

lemon sketch line

Henry Sapiecha

pizza images www (2)

Enjoy your food with passion

 

Tagged: , , , , , , , , , , , , , , , , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *