I'm looking for inspiration for homemade pizza tomorrow. Suggestions please.
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Pizza toppings.
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Posted 2 years ago #
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Mushrooms,onions and pineapple for me every time.
Posted 2 years ago # -
cheese?
Posted 2 years ago # -
Just had pepperoni and onion. MMMmm
Posted 2 years ago # -
don't overload it - that's the key!!!!!! make two smaller pizza's therefore adding variation! This is on the premise that it's being consumed/made by yourself, an adult! If the kids are involved let them stick EVERYTHING ON IT!! Messier the better!!
Posted 2 years ago # -
cheese?
inspired, thanks.
Posted 2 years ago # -
Good tomato base, onions, pepper, chirizo, chillies and olives. My fave.
Smoked chicken is also good., But with pizza the key is good bread, balanced tomato base, good cheese and seasoning. Don't pile on the toppings!!!!
Posted 2 years ago # -
Tuna and red onion
Posted 2 years ago # -
Chilli/Red Onion/Sweetcorn/Tomato chunks.
Posted 2 years ago # -
Jalepeno's and Pineapple, then some good Mozzerella, nice ham, maybe anchovies too, never more than 5 toppings, keeping it simple is the key, otherwise you overload the favours and loose the taste,
I want pizza now
Posted 2 years ago # -
make your own dough - dead easy. Make your own sauce by reducing down a tin of plum tomatoes, add a bit of black pepper, oregano, chillies - whatever floats your boat. Mozzarella, then I usually get a selection of different salamis or chorizo (cheaper and nicer than 'pepperoni') from the deli counter, add mushrooms and olives. Drizzle with olive oil. Yum.
Posted 2 years ago # -
pepperoni,chile and pineapple ..............mmmmmmm
Posted 2 years ago # -
make your own dough - dead easy. Make your own sauce by reducing down a tin of plum tomatoes, add a bit of black pepper, oregano, chillies - whatever floats your boat. Mozzarella, then I usually get a selection of different salamis or chorizo (cheaper and nicer than 'pepperoni') from the deli counter
That's pretty much the regular one, now it's time for something else, but I like 'em hot so put some chili and tabasco in the tomato sauce. Oh yes!
Posted 2 years ago # -
make your own meatballs, they are always nice on a pizza
(sorry my pizza knowledge is limited to spicy + meat!)
Posted 2 years ago # -
Anytime I've tried to make my own dough it's been shit, we even bought a bread maker. Anybody know a good recipe?
Posted 2 years ago # -
we use http://www.pizzarecipe.org.uk/ adjust the amount to suit numbers, bung it in the machine on dough setting. Meanwhile make the sauce.
B
Posted 2 years ago # -
Cheese burger and fries...
Topped with ham and cheese.?
Posted 2 years ago # -
I think I use
140 ml warm (ish) water
splash of honey
splash of olive oil
225/250g wholemeal flour
1 sachet yeast.Also add more flour during the mix if it looks too wet.
Posted 2 years ago # -
I'm just a plain cheese fan really. Maybe pepperoni or mushrooms if I'm feeling a bit more adventurous. Too much on a pizza ruins the flavour imo
Posted 2 years ago # -
I use delia's recipe:
175 strong plain flour,
teaspoon salt
teaspoon yeast
1/2 teaspoon sugar
table spoon olive oilWorks every time.
Posted 2 years ago # -
olives, chorizo, black pudding super thinly sliced, jalepenos, few types of cheese - hubba hubba daddy's special pizza
Posted 2 years ago # -
always followed Jamie's pizza dough. Never failed.
350g plain flour
350g strong bread flour
30g yeast (roughly 3 packets if bought from supermarket)
30g sugar
30g saltadd warm (not hot) water to yeast and then mix into flour slowly. leave til it doubles in size (~45mins) in a warm room, then knead the dough. leave until it doubles again (~45mins). enough dough to make 4 huge pizzas, so i freeze 3 and cook 1 straight away.
tomato topping i used to make a nice one from tomatoes with all the bits, but if time is tight then a good pasata will do fine.
toppings you can go for any variation, but a recent favourite of mine is chorizo, parma ham and hot dog, with a little bit of cheese, topped off with some basil. scrummy! just don't overdo the flavours with the toppings as said above, and try to keep the dough dry so that it can crisp up in the over. if your base is thin and dry enough, 10 minutes at 200 degrees should do it, but make sure the base is crispy!
homemade pizza is the shiznits!!!
Posted 2 years ago # -
'slipper, Do you have to knead the dough for a long time between letting it rest and rise?
Posted 2 years ago # -
"VENETIA"
Standard Italian fresh made base...thin and crispy...fresh mozzerella...topping of Fresh spinach, Capers, Pine Nuts and sultanas...salt the plate it goes on and add black pepper / parmesan shavings to taste...Voila!!Posted 2 years ago # -
gruyer cheese ,chorizo and sun dried tomatoe. absolute heaven!!!!!
Posted 2 years ago # -
8)Sun dried tomato paste as base( delia) topped with red onions , mushroom, basil leaves( hidden under mushrooms to stop burning ) and lots of proper mozzzzzerellller and cook it at hottest temp you can get yer oven to.. oh yeah and fine semolina on rolling board- gives the base a lovely subtle crunch
Posted 2 years ago # -
Boil about 7 or 8 tomatoes for a minutes, then remove the skins, chop them up roughly, stick them in a pot with some crushed garlic, olive oil, black pepper and a few Italian herbs, then simmer away till it reduces to a lumpy sauce.
You get a much fresher tomato sauce than anything from a jar or tin. It does take a while to make though.
Posted 2 years ago # -
kennyp is right but for the very best taste these should have come straight from the garden. And you may think me mad but I won't put cheese anywhere near a pizza.
Posted 2 years ago # -
but I won't put cheese anywhere near a pizza
We do usually put cheese on, but sometimes we make a foccacia bread in the breadmaker, and just put on a plain tomato topping, but made from really nice tomatoes (out the garden would be great if we had that many). I can't remember what they call it, but it's a speciallity of Naples. Delicious, and you get a better tomato taste without the cheese. Healthier too.
Oh, and we did once do a blind tasting of various sauces eg made from fresh tomatoes, made from tinned tomatoes and a pizza sauce from a jar. The fresh one won by a mile. Yes, we are that sad!
Posted 2 years ago # -
'slipper, Do you have to knead the dough for a long time between letting it rest and rise?
nope, only a few minutes to knock the air out of it pretty much. i usually cut a cross across the top of the dough when leaving it to rise. can't remember the reason behind it, i think it is just to help it breathe a bit. if you want i can send you the entire recipe by scanning it in (i am sure i still have the book lying around somewhere), but you will have to wait til tomorrow evening as i am working all day. my email is in profile: just send me an email if you want it
Posted 2 years ago # -
[heresey]
the ready mixed pizza base sachets from sainsbury's work really quite well
just add water; the yeast and flour and everything is already there and weighed out and everything!
[/heresey]
or do what jamie says, that works too...
Topping: tomato base, goats' cheese, pesto, rocket. Maybe olives too.
Liking the sound of that one with sultanas.
Posted 2 years ago # -
Spicy chicken, ham, pineapple and cheese all on a tomato covered base, nomnomnomnomnom
Posted 2 years ago # -
frog and watercress
Posted 2 years ago # -
frog and watercress
That's unusual. I've never seen frogs for sale in supermarkets here. Do you have to get them from a special supplier?Posted 2 years ago # -
I like pizza with white sauce bases.
I make up a white garlic sauce (plain flour, butter, milk, garlic, a pinch of black pepper (use white pepper if you dont like the speckled effect)and like to add thinly sliced leeks, black olives and peas to it. I also use a blue cheese like dolcelatta or gorgonzola rather than mozzarella on these.
Making up a red sauce with just tomatoes, onion fried in olive oil, basil from my basil plant,chopped fresh chilli, I like simplicity with say sun dried tomatos black olives and say, mushroom if I'm feeling frivolous, and using proper mozzarella does me.
Posted 2 years ago #
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