Orangemarmaladechorizopizza Recipes
MARGHERITA PIZZA
With a crisp yet chewy crust, this homemade Margherita pizza will rival your favorite pizzeria.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
- Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
- On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
- Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
- Note: This recipe makes enough sauce for 4 (11-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.
Nutrition Facts : ServingSize 3 slices, Calories 734, Fat 32 g, Carbohydrate 80 g, Protein 31 g, SaturatedFat 13 g, Sugar 3 g, Fiber 4 g, Sodium 710 mg, Cholesterol 57 mg
More about "orangemarmaladechorizopizza recipes"
CAST IRON CARAMELIZED ONION AND CHORIZO PIZZA - LOVE …
From loveinmyoven.com
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm water with the yeast. Allow the mixture to sit for about 10 minutes, or until the yeast starts to foam up (proofing the yeast). If this doesn’t happen, your yeast may be dead. Start again with new yeast and water.
- Add 1 cup of the flour, the honey, salt and olive oil. Mix together on low for 1 minute, before adding the last cup of flour. Once the dough starts to form together, increase the speed to medium-high and run the mixer for about 5-6 minutes; if the dough continues to stick to the sides of the bowl, add an additional tablespoon of flour at a time, until the dough pulls away from the sides of the bowl (you may need to use up to 1/4 cup more flour in total). After 5-6 minutes, remove the dough from the bowl, and shape it into a round ball. Place the dough into a large bowl that has been sprayed with non-stick spray or lightly greased with olive oil. Turn the ball of dough around in the bowl to lightly coat all surfaces. Cover the bowl tightly with plastic wrap or a damp towel and leave it to rise at room temperature (away from cold drafts) for about 1 1/2 hours, or until the dough has doubled in size.
- While the dough is rising, caramelize your onion. Melt the butter in a large skillet (cast iron or stainless steel is best) over medium heat. Add the sliced onion, and stir to coat. Cook the onion for 40-55 minutes, stirring them every 8-10 minutes with a wooden spoon, ensuring that all bits (fond) that collects on the bottom of the pan is scraped up and stirred. Taste a golden onion around 40 minutes, and if it tastes good to you, add the wine/vinegar/water to deglaze the pan. Stir/scrape up all of the remaining fond that has collected on the bottom of the pan. Turn off the heat and allow the onions to cool.
- When your pizza dough is ready, punch it down lightly to release some of the air. Place it on a floured surface and roll the dough into a 12″ circle. Pour the oil into the bottom of a 12″ cast iron skillet* and swirl it around to coat. It will seem like a lot of oil, but trust me – it really helps to deliver that deep-dish flavour to your crust. Sprinkle some cornmeal over top of the oil (if desired). Place the circle of dough into the skillet, and fold up the sides slightly to create a bit of a crust around the edge.
ORANGE MARMALADE | RICARDO - RICARDO CUISINE
From ricardocuisine.com
CHORIZO AND CARAMELISED ONION PIZZA - NEW WORLD
From newworld.co.nz
30 CHORIZO RECIPES THAT ARE PACKED WITH FLAVOR - FOOD NETWORK
From foodnetwork.com
39 DELICIOUS CHORIZO RECIPES - TASTE OF HOME
From tasteofhome.com
ORANGE & ALMOND OLIVE OIL BISCOTTI: GREEK VEGAN PAXIMADIA
From dimitrasdishes.com
CHEESY CHORIZO TEX-MEX ORZO SKILLET RECIPE - HELLOFRESH
From hellofresh.ca
CHORIZO AND AVOCADO PIZZA - CRAVING CALIFORNIA
From cravingcalifornia.com
SPICY SWEET CHORIZO PIZZA RECIPE - HELLOFRESH
From hellofresh.ca
SWEET AND SAVOURY CHORIZO PIZZA RECIPE - HELLOFRESH
From hellofresh.ca
HOMEMADE MARGHERITA PIZZA | A COUPLE COOKS
From acouplecooks.com
MORTADELLA PIZZAS IN THE PIZZA OVEN | RICARDO
From ricardocuisine.com
ORANGES IN MARSALA - TLN
From tln.ca
CLASSIC MARGHERITA MOZZARELLA PIZZA - JAMIE GELLER
From jamiegeller.com
CHICKEN AND MORO ORANGE PIZZA - METRO
From metro.ca
CRISP ORANGE PIZZELLES - SPINDLES DESIGNS BY MARY AND …
From spindlesdesigns.com
ALLRECIPES | RECIPES, HOW-TOS, VIDEOS AND MORE
From allrecipes.com
SPIRALIZED MARGHERITA PIZZA WITH OLIVES AND BASIL
From inspiralized.com
CHEESY CHORIZO PASTA RECIPE - HELLOFRESH
From hellofresh.ca
FRUIT PIZZA RECIPE FROM JENNY JONES - JENNY CAN COOK
From jennycancook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
