THE HOMEMADE PIZZA COOKBOOK: The Supreme Culinary Cookbook to Unlock the Secrets of Homemade Pizza Success; Over 150 Delicious Recipes by Giordana Palerma

Author:Giordana Palerma [Palerma, Giordana]
Language: eng
Format: epub
Published: 2023-09-04T00:00:00+00:00

Directions

❖ Preheat oven to 350 degrees F (175 degrees C).

❖ Bring a large pot of lightly salted water to a boil.

❖ Add pasta and cook for 8 to 10 minutes or until al dente; drain.

❖ In a large skillet over medium heat, cook beef until brown; drain.

❖ Beat milk and eggs together until well combined; season with salt and pepper.

❖ Place pasta in a 9x13 inch baking dish. Pour milk mixture evenly over pasta.

❖ Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese.

❖ Bake in preheated oven until hot and bubbly, 30 minutes.

Strawberry Pizza

Ingredients

1) 1 cup all-purpose flour

2) 1/2 cup confectioners' sugar

3) 1/2 cup butter, melted

4) 1 (8 ounce) package cream cheese, softened

5) 1/2 cup white sugar

6) 2 1/2 cups strawberries, sliced

7) 1/2 (2 ounce) package strawberry

8) Danish dessert mix (e.g. Junket)

9) 1 cup water

Directions

❖ Preheat oven to 350 degrees F (175 degrees C).

❖ In a medium bowl, mix together flour and confectioners' sugar. Stir in melted butter.

❖ Press mixture evenly into a 12 inch pizza pan.

❖ Bake in preheated oven for 15 minutes. Allow to cool.

❖ In a small mixing bowl, beat together cream cheese and white sugar until smooth.

❖ Spread over cooled crust. Arrange strawberries over cream cheese layer.

❖ Combine custard mix and water in a small saucepan.

❖ Bring to a boil while stirring frequently. Boil and stir 1 minute. Pour mixture over strawberry layer. Chill before serving.

Cheddar Chipotle Bread on a Pizza Stone

Ingredients

1) 1 tablespoon active dry yeast

2) 3 cups warm water

3) 1 teaspoon white sugar

4) 9 cups all-purpose flour

5) 1 tablespoon salt

6) 1/2 (7 ounce) can chipotle peppers in adobo sauce

7) 1 (8 ounce) package cream cheese, softened

8) 1 pound Cheddar cheese, cubed

9) 1/2 cup grated Parmesan cheese

10) 1/4 cup cornmeal for dusting

Directions

❖ Sprinkle the yeast over 3 cups of warm water in a small bowl and stir in the sugar. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.

❖ Combine 4 cups of flour and the salt in a large bowl.

❖ Stir in the yeast to form a soft dough. Set aside for 15 minutes to let the flour absorb the liquid. Add the flour 1 cup at a time, mixing until until the dough is very smooth. (If the dough is too stiff to mix by hand, turn it out onto a lightly floured surface and knead in the remaining flour.) Let the dough rest for an additional 15 minutes.

❖ Seed the chiles, if desired, and puree the chipotle peppers in adobo. Cut the softened cream cheese into cubes. Knead the chipotle puree, cubed cream cheese, Cheddar cheese, and the grated Parmesan cheese into the dough until fully incorporated.

❖ Place the dough in an oiled bowl and turn to coat. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 40 minutes.

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