Partypizzabase Recipes

SIMPLE PIZZA BASE

Steps:

• Put the flour, yeast and 1 tsp salt into a large bowl. Stir in 500ml of slightly warm water and the oil. You should end up with a wettish dough that is rough and lumpy. Scrape down the sides of the bowl, cover with a tea towel and if your kitchen is cool keep it out, but if it's warm put it in the bottom of the fridge. Leave dough to rise for at least 6 hrs or until doubled in size.
• When ready to cook, bring the dough to room temperature. Heat the oven to 220C/200C fan/gas 7. Dust 2-4 baking sheets with semolina. Dust the work surface with flour, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough flour to stop the dough being sticky.
• Roll each piece into a pizza shape and lift onto baking sheets. Leave to rise for 10 mins while you sort toppings (see ideas, below). Top the bases with your chosen ingredients, drizzle with olive oil, sprinkle with salt and bake following the timings for each topping (18 mins for a large pizza or 12 mins for an individual) or until the crust is crisp and the topping is bubbling.

PARTY PIZZAS

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the cheese, Worcestershire sauce, ketchup and seasonings; stir until cheese is melted. Spread 1 to 2 tablespoons hot mixture on each bread slice. Place on ungreased baking sheets., Freeze pizzas or bake at 350° for 10-15 minutes or until heated through. , To use frozen pizzas: Bake at 350° for 15-20 minutes or until heated through.

PARTY PIZZA APPETIZERS

Steps:

• Heat oven to 400ºF.
• Cook sausage and vegetables in large skillet on medium heat until sausage is done, stirring occasionally. Drain; return sausage mixture to skillet. Add pizza sauce, VELVEETA and seasonings; mix well. Cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring occasionally.
• Place pita rounds in single layer on baking sheet; top with sausage mixture and mozzarella.
• Bake 10 min. or until mozzarella is melted. Cut each pizza into 4 wedges to serve.

PIZZA BASE

Steps:

• Pre-heat the oven to gas mark 7/220C
• Measure tepid water in a jug, and add the fresh/dried yeast, stir briskly with a fork to fully disolve.
• Mix the flour and salt in a mixing bowl, rub in margerine/butter.
• Add the yeast liquid and mix to a soft elastic dough, add more tepid water if necassary.
• Kneed thoroughly for 5 minutes until smooth and warm. This is a double batch and half can be frozen at this stage for use later, or leave in a bowl until you are ready to use later.
• Cover dough with oiled polythene and put to rise somewhere warm, but NOT hot, until dough has doubled in size. E.g. airing cupboard.
• Get the dough out and roll out into a large circle and place on a well greased baking tray.
• Spread the drained and chopped tomatoes over the dough, add seasoning and herbs.
• Cover with cheese, grated, sliced or diced. Then cover with your choice of toppings
• Bake for aproximatly 30 minuits, until the base has cooked.

PARTY PIZZAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown the ground beef and sausage together in a large skillet and drain well.
• Cut the processed cheese into small cubes and add to the meat mixture. Cook over low heat, stirring frequently, until the cheese melts. Stir in hot pepper sauce to taste. Spread a layer of the meat and cheese mixture on slices of party rye bread. Arrange the slices on an ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until browned. Serve warm.