Pizza Collection Number 2

Here are another 6 fabulous pizza toppings with a choice of 5 different crusts from our database If you missed the first collection, you will find them at Pizza Recipe Collection Number 1

All topping and base recipes will make 2 pizzas; use pans with base measuring 28cm. If two pizzas are one too many, freeze one (uncooked) for next time. To serve, unwrap frozen pizza, return to pan and bake as directed in individual recipes. Cooking time will be up to 10 minutes longer. If using compressed yeast, use 15g instead of 7g sachet.

QUICK MIX CRISPY CRUST

7g sachet dried yeast
1 teaspoon sugar
¾ cup warm water
2 cups plain flour
pinch salt

Stir water into yeast and sugar, make well in centre of sifted flour and salt, stir in yeast mixture, mix to firm dough, knead on floured surface until smooth. Divide dough in half, roll each half large enough to cover base of two 28cm pizza pans.

WHOLEGRAIN CRISPY CRUST

1 ½ cups wholemeal plain flour
¼ cup kibble rye
7g sachet dried yeast
1 teaspoon sugar
pinch salt
2 tablespoons oil
½ cup warm water

Combine sifted flour, kibble rye, yeast, sugar and salt in bowl; make well in centre, add oil and warm water, mix to firm dough. Turn on to floured surface, knead 10 to 15 minutes or until dough is smooth and elastic. Place in lightly oiled bowl, cover, stand in warm place 30 minutes or until dough has doubled in bulk. Knock dough down, divide in half, knead each half into a ball. Roll out each to cover base of two 28cm pizza pans.

SCONE CRUST

2 cups self-raising flour
pinch salt
30g butter
1 to 1 ½ cups milk
Oil

Sift flour and salt into basin, rub in butter. Add enough milk to mix to a firm dough. Knead lightly on floured surface until smooth, divide in half, roll each half out to fit two 28cm pizza pans. Brush dough lightly with oil.

Wholemeal variation: Substitute wholemeal self-raising flour for white flour, follow same method.

THICK PIZZA CRUST

1 teaspoon sugar
1 1/3 cups water
7g sachet dried yeast
4 cups plain flour
1 teaspoon salt
2 tablespoons oil

Dissolve sugar in warm water, sprinkle yeast over, stand in a warm place 10 minutes. Sift flour and salt into a large bowl, stir in yeast mixture, then oil, knead until smooth on lightly floured surface for 10 to 15 minutes. Place dough in a lightly oiled bowl, cover, stand in warm place 45 minutes or until doubled in bulk. Knock back dough, divide in half, roll each half to fit into two 28cm pizza pans.

RATATOUILLE TOPPING

1 eggplant
salt
¼ cup oil
2 onions
2 cloves garlic
2 red peppers
2 green peppers
3 zucchini
4 tomatoes
¼ cup tomato paste
½ teaspoon each dried thyme, oregano and basil
2 tablespoons grated parmesan cheese
250g mozzarella cheese

Chop eggplant into 1cm pieces, sprinkle well with salt, stand 10 minutes, rinse well in running water,
pat dry. Heat oil in pan, add peeled and chopped onions, cook, stirring over medium heat 10 minutes or until lightly browned; add crushed garlic, chopped peppers (reserve ½ red pepper for top) chopped courgette, peeled and chopped tomatoes, tomato paste and herbs, cook uncovered over low heat for 30 minutes or until most of the liquid has evaporated. Divide mixture over two pizza bases. Spinkle with parmesan cheese, top with strips of mozzarella cheese and reserved red pepper.
Bake in hot oven 20 to 30 minutes.

BACON AND SPINACH TOPPING

6 rashers bacon
1 tablespoon oil
2 cloves garlic
4 onions
1 bunch spinach (about 6 large leaves)
salt, pepper
½ cup sour cream
250g swiss cheese
½ cup grated parmesan cheese

Chop bacon, fry in pan until crisp, remove from pan leaving 1 tablespoon of bacon drippings; add oil, crushed garlic and sliced onions, stir fry in hot oil few minutes or until transparent. Remove from pan, add chopped spinach, stir fry few minutes or until spinach is just beginning to wilt, season with salt and pepper.

Combine sour cream with grated swiss cheese, spread over two pizza bases, top with onions, spinach and bacon. Sprinkle with parmesan cheese, bake in hot oven 20 to 30 minutes.

CHICKEN AND CORN TOPPING

4 chicken thigh fillets
440g can creamed corn
1 onion
½ cup tomato sauce
½ teaspoon basil
½ teaspoon oregano
salt, pepper
4 rashers bacon
185g cabanossi
grated parmesan cheese

Cook chicken fillets in boiling, salted water 7 minutes, drain, chop chicken finely. Combine with corn and finely chopped onion. Combine tomato sauce with basil, oregano, salt and pepper; spread evenly over two pizza bases, top with chicken mixture. Cut bacon into narrow strips lengthways.
Arrange in criss-cross pattern over chicken mixture, sprinkle with sliced cabanossi. Bake in hot oven 20 to 30 minutes. Serve sprinkled with parmesan cheese.

HAM AND PINEAPPLE TOPPING

375g mozzarella cheese
2 onions
2 x 450g cans pineapple pieces
2 green peppers
375g ham

Grate cheese over two pizza bases, top with thinly sliced onions, well drained pineapple, chopped peppers and finely chopped ham. Bake in hot oven 20 to 30 minutes.

THREE CHEESE TOPPING

125g ricotta cheese
125g feta cheese
1/3 cup grated parmesan cheese
30g butter
5 shallots
2 cloves garlic
pepper
60g black olives
2 tomatoes
45g can anchovy fillets

Beat combined cheeses in electric mixer or food processor until smooth.Melt butter in pan, add chopped shallots and crushed garlic, cook, stirring for one minute, cool slightly, stir in cheese mixture, season with pepper. Divide mixture over two pizza bases, top with stoned olives, sliced
tomatoes and well-drained anchovy fillets, bake in hot oven 20 to 30 minutes.

PIZZA WITH THE EVERYTHING

2 teaspoons oil
1 clove garlic
1 onion
400g can tomatoes
½ teaspoon basil
½ teaspoon oregano
salt, pepper
185g mozzarella cheese
¼ cup grated parmesan cheese
250g salami
1 green pepper
125g mushrooms
45g can anchovy fillets
45g stuffed olives

Heat oil in pan, add crushed garlic and finely chopped onion; cook until onion is transparent. Add undrained tomatoes, mash well. Add basil and oregano, bring to boil, reduce heat, simmer uncovered 15 minutes, stirring occasionally. Season with salt and pepper, cool. Spread over two pizza bases. Combine grated mozzarella cheese with parmesan cheese, sprinkle quarter of mixture over each pizza. Top with sliced salami, finely chopped pepper, sliced mushrooms and well drained and chopped anchovy fillets. Sprinkle with sliced olives and remaining cheese. Bake in hot oven 20 to 30 minutes.

For more home made pizza recipes visit: Home Pizza Chef.com
Bread Making with Bill & Sheila

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