Bak Kwa Pizza by Veronica Chia

Recipe: http://pengskitchen.blogspot.sg/2015/03/bak-kwa-pizza-with-pineapple-jam-bbq.html

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/791184174283994/

Pizza Bread by Leo Mee Moi

Recipe: http://youtu.be/mROEoFkZd4c

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/786784988057246/

Spinach and Artichoke Dip Pizza

My favourite dip hands down has to be the hot spinach and artichoke dip and for this years Big Game for the football playoffs I thought that I would bring it in pizza form! The basic idea was to make a pizza with all of the flavours of the spinach and artichoke dip and as it turns out it is freaking amazing! This pizza is also super easy to make, you start by brushing the pizza sauce, in this case a garlic olive oil, onto the pizza crust, drop on some dollops of cream cheese followed by mozzarella and parmesan along with the stars of the show the spinach and artichokes before baking it until golden brown and bubbly; it's all done in less than 20 minutes! Both fresh and frozen spinach work well in this pizza and if you want to kick things up a bit you can try adding things like bacon, sun dried tomatoes or even shredded chicken. I will definitely be making this pizza very often and especially for the Big Game this weekend!

Read the recipe »

Pizza by Lena Lai

Ingredients : A
200gm water
2 tsp yeast
10 gm sugar

B
400gm bread flour
20 gm olive oil
1/2 tsp salt


Method :
Warm water n add sugar n yeast. Let it bubble. Add in B. Knead till dough is smooth. Proof till double in size. Punch air n roll thinly. Lay it on parchment paper. Use a fork to lightly prick on the dough. Spread BBQ sauce followed by tomato purée. Then add all the ingredients. Sprinkle Parmesan cheese, garlic powder n pepper. Top with lots of mozarella cheese. Lay the pizza on a tray with holes ( u can use those for steaming). Bake in pre heated oven at 200 degrees C for 20 min.

Notes :The ingredients is quite standard. If u have time, let it proof in the fridge for 6 hrs. Tasted better.
One more thing, while rolling, if the dough sprung back, do not roll it. Let it rest for abt 10-15 mins. If u force-roll it, gluten will increase n it will spring back even more.

Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/772072369528508/

Pizza Roll by Rita Choo

Recipe: http://sweeptight.com/2012/05/easy-pizza-roll-ups-recipe.html

Post link: https://www.facebook.com/photo.php?fbid=10202247022257319&set=gm.771778819557863&type=1&theater

Pizza Pull-apart Loaf by Rita Choo

Recipe adapted from: Cheese Recipes Free by Moving Treehouse (Apple's App)
(I halved the recipe and used grated cheddar cheese, yellow capsicum & tomato sauce)


Ingredients4 cups sifted self-raising flour
90g chopped chilled unsalted butter
150g chopped ham
3/4 cup grated tasty cheese
1 green capsicum, seeded and chopped
1/2 cup milk and
1 lightly beaten egg
1/2 cup tomato pasta sauce

Method

1. Preheat oven to 190°C. Line a baking tray with non-stick baking paper. 
2. Place flour and butter in a large bowl and, using your fingertips, lightly rub the butter through the flour until the mixture resembles coarse breadcrumbs.
3. Add ham, 1/2 cup cheese and capsicum, along with milk and egg and knead lightly until just combined. 
4. Turn the dough onto a lightly floured surface and knead lightly for a further 3-4 minutes. 
5. Shape dough into a 20cm round and place on prepared tray. Score the dough into eight equal wedges (as if you were slicing a pizza), cutting three-quarters of the way through (be careful not to cut all the way through the base). 
6. Fill the cuts with pasta sauce. Sprinkle with remaining cheese. 
7. Bake for 35- 40 minutes or until golden brown and loaf sounds hollow when tapped on the base. Set aside to cool for 10 minutes then break into wedges and serve.

Rita's Vibrant Kitchen note:

My oven is too hot, the pizza turned golden brown after about 20 minutes of baking. Please observe your bake to prevent it from burning.

Post link: https://www.facebook.com/photo.php?fbid=10202205768466000&set=gm.767507723318306&type=1&theater

Fried Peach & Pancetta Pizza – A Savory Twist on a Childhood Sweet

Growing up, I always loved when my family made pizza from scratch, but what I loved even more was what came after the meal. Any extra dough and scraps were rolled out, left to rise, fried, and sprinkled with sugar to create a simple, but delicious donut-like treat.

Here we’re doing a savory twist; using the technique to make a pizza featuring ricotta, pancetta and peaches. Obviously, you can use any and all classic pizza toppings, but this particular combo comes highly recommended.

Besides a fun change of pace, this method is great for making a bunch of crusts ahead of time, and then dressing/baking when needed. Imagine setting up a “make your own pizza” bar, with your guests customizing theirs any way they want. Add a couple cases of beer to the mix, and you’ll be hosting a pizza party of epic proportions. I really hope you give this a try soon. Enjoy!

For One Small Fried Peach & Pancetta Pizza:

(all ingredient amounts are purely guesses)

3-4 ounces prepared pizza dough

2 tablespoons ricotta cheese, plus a pinch of salt if needed

fresh thyme leaves

fresh ground black pepper

2 ounces pancetta

5-6 slices fresh peach

freshly grated Parmigiano Reggiano

extra virgin olive oil, plus regular olive oil for frying

Zucchini Pizza Bites

Last year when I made my eggplant pizzas for the first time I just knew that I would have to try a zucchini version! I already knew that zucchini works amazingly well as a pizza crust since I make zucchini crust pizzas throughout zucchini season so simplifying things a bit and just using slices of zucchini for the pizza 'crust' sounded perfect! Most zucchini that you get in the grocery store these days are relatively small so these pizzas are bite sized but if you head out to your famers market you should be able to get some pretty large zucchini, say about 3-5 inched across, for even larger zucchini pizzas. These zucchini pizzas are super simple to make, you just need to pre-cook the zucchini a bit, top them with pizza sauce, cheese and your favourite pizza toppings and broil them until the cheese melts. You could easily serve these zucchini pizza bites as snacks or as dinner and they are a great way to get your kids to eat more vegetables!

Read the recipe »

Cauliflower Pizza Crust – Don’t Let the Name Fool You

The major problem with this cauliflower pizza crust is that there’s already something called pizza. If you’d never heard about pizza before, and someone served this to you, I think you’d really enjoy it. 

Unfortunately, we’ve all had pizza before, and so this will invariably be compared to the awesomeness of the real thing. You know, sort of like what happens to deep-dish, Chicago-style pizza (said the New Yorker).

Regardless, this was very tasty, pleasantly textured, and contains almost no carbs – in case you’re into one of those alternative lifestyles. For the cheese, I decided on goat after seeing this recipe on Detoxinista. All kinds of cheeses are used for this technique, usually mozzarella and something else, but I figured the tart chèvre would best simulate the fermented dough of a classic pizza.

Another important tip is to make sure you use parchment paper. Because of the moisture and cheese, this stuff can stick to foil, but nothing sticks to parchment, which is obviously a key here. You can find it next to the foil and plastic wraps in any large grocery store. 

Texture aside, the flavor of this final product was very pizza-like, and I’ll be doing further experiments to be sure. By the way, if you have a version that’s clearly superior to this one, feel free to share. Otherwise, I hope you give this cauliflower crust pizza a try soon. Enjoy!

Ingredients for one 10-inch pizza crust:

1 head cauliflower (about 3 packed cups ground)

1/2 cup water

- Cook cauliflower with water for 5-6 minutes, let cool, and squeeze out ALL water with a towel. You should have about 1 1/2 cups of dry cauliflower pulp left.

1/2 tsp salt

1/2 ounce finely grated Parmigiano-Reggiano (about a 1-1/2 inch square grated)

2 ounces fresh goat cheese

cayenne to taste

1 large egg

Cauliflower Pepperoni Pizza Casserole

With the cold weather here I have been craving comfort food and one of my favourite comfort food dishes is the pepperoni pizza casserole. Although I will never cease to enjoy digging into a plate of this casserole it is a little high on the calories and the carbs so I thought that I would make a new, lighter, version using cauliflower as the base rather than pasta. This casserole is super easy to make, you simply cook the cauliflower, and I like to roast it since it add that caramelized flavour, mix it with some pizza sauce and your favourite pizza toppings, top it with cheese and more of your favourite toppings and bake it until it is golden brown and bubbling. With all of the different toppings to choose from this cauliflower pizza casserole will never get boring and you can't go wrong with the classic pepperoni topping!

Read the recipe »

Pizza Poppers

With the football playoffs here I have been trying out new recipes for the party for the Big Game! I have had these pizza poppers from Oh Bite It bookmarked to try for a while and now was the perfect time to make them! You really cannot go wrong taking something already great like pizza, making small bite sized balls and then frying until golden brown and crispy!

These pizza poppers a so easy to make! You pretty much just roll out the pizza dough, cut it into squares, top it with your favorite pizza ingredients, wrap the up and fry them. After they have been cooked you can sprinkle on some parmesan and seasonings and serve them with hot pizza sauce for dipping.

Read the recipe »

Focaccia di Recco – Treating Myself

When I treat myself to a personal “food wish,” it’s usually something I’ve eaten out and become obsessed over, and this episode is a classic case. There’s a Ligurian restaurant called Farina near us, and I’ve become a full-blown focaccia di Recco stalker. 

After watching them make it in front of me so many times, I had to give it a try. It doesn’t look like the focaccia most of us are used to, but come to find out, “focaccia” simply means any flatbread cooked in a hearth, and varies region to region.

This particular example hails from Recco, and is nothing more than some Stracchino cheese trapped in between two, super-thin layers of dough. The dough is nothing more than flour, water, olive oil, and salt; but thanks to a very hot oven, and this probably ancient technique, some serious flatbread magic happens.

As I confess in the video, I was scared to use too much cheese, but I’ll use more next time. At Farina, you can see a thin layer of the molten Stracchino oozing out between the layers. My Crescenza cheesewas basically absorbed, but while you couldn’t see it, you could certainly taste it, and it was amazing.

The obvious question is, can you add other fillings to this? Yes, but don’t. It’s perfect…as long as you find the cheese. Please, find the cheese (no substitutions will be offered #toughlove). 

 By the way, I’m officially recommending the quarter sheet pan seen herein, which is what they use in the restaurant, but I think a round tart pan would work as well. In fact, from what I see online, the round pan seems to be the standard. I can’t wait to try this again, and sincerely hope you give it go as well. Enjoy!

Ingredients for 2 small or 1 large Focaccia di Recco (Tip for first timers: Make a double batch of dough so you have plenty to work with!)

*2 cups all-purpose flour (9.5 by weight)

1/2 cup plus 2 tbsp water           

1 tbsp extra virgin olive oil

3/4 tsp fine salt

*use enough flour to form a soft, but not too sticky dough. Knead for about 5-6 minutes to from a smooth, elastic dough. Let rest 1 hour at room temp.

12 oz Crescenza or Stracchino cheese (6 oz for each focaccia) 
extra virgin olive oil and sea salt, to taste for the top

Bake at 500 degrees F.for about 6-7 minutes, or until well-browned

National Pizza Month? Sure, Why Not!

That's right, apparently October is National Pizza Month, and to celebrate I'm sharing these links to some of our most popular pizza-related posts. Both pizza doughs, the no-knead, and Wolfgang Puck's classic California-style, get rave reviews, and are easy to master, even for a beginner. 

Of course, man cannot live by crust alone, so you'll also need some sauce, a few creative topping ideas, and a brilliant technique to reheat those cold, leftover slices. You know the drill; simply click the links to watch/read the original recipe post. Enjoy!

	No-Knead Pizza Dough So easy and fun to make, unless you like kneading, then maybe not so much.
	Wolfgang's California Pizza Dough The original chef-to-the-stars shares this very user-friendly, all-purpose pizza dough recipe.
	Pizza Sauce Pizza sauce is almost as important as the dough, so don't even think about using something straight from the can.
	Asparagus, Ham, and Ricotta Pizza  I generally don't like a lot vegetables on my pizza, since that's what salads are for, but asparagus with ham and ricotta is another story altogether.
	Sausage and Egg Pizza Eggs on pizza? Yes, yes, and yes. Yes.
	Potato Pesto Pizza Do you love pizza, but wish it had more carbs? Well, this potato-topped pesto pizza is just what the "doctor" ordered.
	How to Reheat Pizza  This went viral for a reason. Simply put, this method produces a better slice of pizza than when it was first made.

Grilled Corn, Roasted Poblano and Bacon Zucchini Crust Pizza

Who can tell what my favourite new recipe was this summer? You guessed it, the zucchini pizza crust, and I could not resist getting one more in while the zucchini was still around. I have really been enjoying the zucchini and corn combo this year and I had one more idea for pizza using them, this time using a spicy salsa verde as the pizza 'sauce' along with some roasted poblano peppers and smoked bacon. This grilled corn, roasted poblano and bacon zucchini crust pizza is so simple and yet so amazingly good! The sweet corn definitely pairs well with the spicy salsa verde and smoky roasted poblanos and bacon!

Read the recipe »

Eggplant Pizzas

After making the cauliflower pizza crust and the zucchini pizza crust the next vegetable up was eggplant! Instead of following in the footsteps of his predecessors I wanted to go another route with the eggplant pizzas keeping things nice ans simple and just using eggplant slices as the crust of the pizzas. These eggplant pizzas are really easy to make, you simply slice the eggplant and roast or grill the slices until the eggplant just starts to turn tender, top it with your favourite pizza toppings and then bake them until the cheese gets all melty and good! In addition to being easy to make they are super tasty and if you are an eggplant lover like me then they are even better than the original, healthier and kid friendly to boot! These eggplant pizzas are bound to become a staple on my meal plan!

Read the recipe »

Chicken Corn Chowder Zucchini Crust Pizza

When I made the zucchini pizza crust I decided that corn would be a good topping since it was also in season and because I wanted to try it since I had never had corn on pizza. The problem with that decision was that within a few minutes of thinking about it I had several great ideas for pizza topping combos including corn and I had a hard time deciding which to try first! After the fabulous success of the first corn topped pizza I had to try another and this time the idea was based on a chicken and corn chowder soup.

Corn chowders are commonly creamy so a regular tomato based pizza sauce was out and a creamy alfredo sauce was in! In addition to the chicken and corn I added bacon and onions which are also common ingredients in chowders and I finished the pizza off with a hint of thyme which I always enjoy in chowders.

I am a little embarrassed to admit that I have never actually had a pizza with alfredo sauce on it (I almost never order pizza) but I have to admit that it is pretty amazing, especially on this corn chowder inspired pizza! Cream and corn were practically meant for each other and the bacon and corn combo isn't too far behind, but with all three of them together on one pizza it is out of this world! This pizza reminded me of corn chowder and it definitely worked really well on a zucchini pizza crust! I have a feeling that I will be making this pizza many more times this summer!

Read the recipe »

Zucchini Pizza Crust (with Chipotle BBQ Bacon and Grilled Corn Pizza)

One of my favourite discoveries in the last little while has been the cauliflower pizza crust which is a really nice light and healthier alternative to a regular pizza crust. Ever since then I have been wondering what other things could be used to make pizza crusts and the first thing that came to mind was zucchini! Now that zucchini season is here one of the first things that I used it in was a zucchini crust pizza and over the last few days I have been experimenting with them! All of my zucchini pizza crust tests have been successful and it is easier to work with than cauliflower. More importantly than simply being able to use zucchini in a pizza crust, the zucchini pizza crust is amazingly if not addictively good! I will be using all of that zucchini to make many zucchini pizza crust pizzas this summer!

Read the recipe »

Pepperoni Pizza Casserole

When I know that I am going to have a busy week coming up I like to try to make one or two big meals on the weekend that are guaranteed to leave enough leftovers for a second quick meal during the week and casseroles are a great way to accomplish this. One of my favourite casseroles is a pizza casserole, I mean you really cannot go wrong with an ooey gooey melted cheesy casserole with all of the flavours of a pizza! This pizza casserole is a pasta based casserole with pizza sauce or marinara sauce, a cheese mixture of mozzarella, ricotta and parmesan along with your favourite pizza toppings. I often like a nice simple pepperoni, sausage and olive topping in my pizza casserole but you could use any pizza topping combination that you can think of and don't be afraid to change the pizza sauce up with a different kind of pizza sauce. No matter how you top it, this pizza casserole is going to be tasty!

Read the recipe »

Cauliflower Pizza Crust (with BBQ Chicken Pizza)

I have been wanting to try making a pizza with a cauliflower crust ever since I came across the idea on Recipe Girl; I mean what's not to like about a cauliflower crust for a pizza? I actually got a chance to try a cauliflower crust a couple of months ago but I ran into a problem, the crust stuck so badly to the parchment paper that I could't get it off. What bits that I could get off tasted great though so I was determined to get it right! After hours of going through comments on various cauliflower pizza crust recipes the secret seems to be that you need to squeeze out as much of the liquid as possible from the cooked cauliflower before baking it. As sometimes happens this project fell through the cracks and I forgot about it until the holidays when I picked up a silicon baking mat and it practically had the cauliflower crusts name written on it. I tried the recipe again, this time squeezing out the excess liquid and using the silicon baking mat, and the crust came out beautifully and just as tasty as expected! This crust is seriously good! I could easily eat the crust all by itself as a snack or maybe with a dipping sauce not to mention all of the tasty pizza topping options!

Read the recipe »

Pizza Quesadillas (aka Pizzadillas)

I was immediately captivated by the idea of topping a quesadilla like a pizza when I first came across it a while ago! I mean you really cannot go wrong combining two great things like quesadillas and pizza! Ever since I made the taco quesadilla pizzas I have been wanting to try making pizza pizza quisadillas and I could not hold off on making them any longer! The basic idea is that you make a pizza quesadilla, stuffed with your favourite pizza ingredients including pizza sauce, mozzarella cheese, pepperoni and black olives, and then you top the quesadilla with more of the pizza toppings and quickly bake it to melt the cheese on top!

Read the recipe »