Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
I had some ham leftover from making the ham and corn chowder the other day and decided to use some of it to make this delicious Hawaiian Pizza Recipe. It was part of a leftover ham recipe roundup on Pioneer Woman.
I thought it would be the perfect recipe to use up the small amount of leftover ham that I had in the refrigerator. Tangy BBQ sauce, topped with plenty of cheese, ham, pineapple and red onions. You can't go wrong!
Pineapple on a pizza. People either love it or loathe it. I am from the love it camp, but then again I am a huge fan of the combination of sweet and salty flavors!
Simple to make and easy to eat, this delicious pizza packs in all my favorite flavors, salty, sweet, tangy and savory with a nice kick from the red onions. Colorful too!
You can adjust the spiciness of the pizza depending on the type of BBQ sauce you choose to use on it. Of course if you are not a fan of BBQ sauce you can just use your favorite Pizza sauce.
I had a bottle of Bull's Eye BBQ Sauce for ribs and chicken in the refrigerator and I used that. I loved the slightly sweet smoky tang the sauce gave to this pizza! Perfect with the ham and the pineapple!
WHAT YOU NEED TO MAKE BBQ HAWAIIAN PIZZA
Just a few simple ingredients. Easy peasy, lemon squeazy.
- 1 can of pizza dough (I used Pillsbury's)
- 6 TBS of BBQ sauce (Use your favorite kind)
- 1 cup (130g) grated Mozzarella cheese
- 1/2 cup (60g) grated Cheddar Cheese
- 1 cup diced ham
- 1 cup diced pineapple
- 1/4 medium sized red onion, peeled and sliced thin
- chopped flat leaf parsley to finish (optional)
You could also make tiny single sized pizzas using the small naan breads. Cut in half on the diagonal they would make great appetizers.
Like I said I used the Bull's Eye sauce. If you wanted to you could make your own BBQ sauce. It is not all that difficult to do.
To make a simple BBQ sauce you will need:
3/4 cup (150g) soft light brown sugar
3/4 cup (180g) tomato ketchup
1/4 cup (60ml) apple cider vinegar
1/2 TBS Worcestershire sauce
1/2 tsp dry mustard powder
1 tsp ground paprika
1 tsp onion powder
1/2 tsp fine sea salt
1/4 tsp ground black pepper
Mix all of the ingredients in a small sauce pan. Bring to the boil and then simmer for about 10 minutes, stirring occasionally. Allow to cool before using. Store any leftovers in the refrigerator.
The original recipe called for all mozzarella cheese. I chose to add some cheddar. I love the additional flavor that cheddar adds to things like pizza.
I used a medium cheddar. Not to strong so as not to overpower the flavor of the mozzarella.
If you wanted to you could add some chopped peppers or even chopped green or black olives.
Fresh pineapple is really nice on this, but tinned pineapple chunks also work very well. Just make sure to drain them really well first.
HOW TO MAKE BBQ HAWAIIAN PIZZA
This can be as simple or as complicated as you wish, depending on the ingredients you choose to use.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some baking parchment.
Open the can of pizza dough and unroll it onto the parchment lined baking tray, spreading it out to a rectangle that is roughly 10 by 15 inches in size.
Spoon the BBQ sauce over the crust. Spread it out thinly with the back of a spoon, leaving a 1/2 inch edge all the way around the crust.
Sprinkle both cheeses evenly over the crust and then top with the chopped ham, pineapple and sliced onion.
Bake in the preheated oven for 15 to 20 minutes until the cheese has melted nicely and the crust is golden brown. Sprinkle with the chopped parsley and serve.
This BBQ Hawaiian Pizza made for a really delicious light supper. I made a tossed salad to serve on the side.
You can store any leftovers, covered tightly, in the refrigerator, for up to 3 days. To reheat, place onto a microwave safe plate and cook for a minute on high, using 30 second intervals. Make sure it is heated through before eating.
Enjoy! This is fabulously tasty!
DEVILED HAM SPREAD - This is rich, tangy, a touch sweet with a bit of heat. In short, delicious. Ready to spread on crackers or crisp breads or to fill a sandwich. This is perfect. I love this and could eat it with a spoon.
SLOW COOKER HAM & POTATO CHOWDER - This is a hearty soup with beautiful flavors. You get the creaminess from the cream. Saltiness from the ham. Herbiness from the use of thyme and rosemary, and then lets not forget the garlic and the onion. Both are not only flavorful but very aromatic as well.
Yield: 4
BBQ Hawaiian Pizza
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This BBQ Hawaiian Pizza is a great way to use up leftover ham. Its quick, easy and delicious!
Ingredients
- 1 can of pizza dough (I used Pillsbury's)
- 6 TBS of BBQ sauce (Use your favorite kind)
- 1 cup (130g) grated Mozzarella cheese
- 1/2 cup (60g) grated Cheddar Cheese
- 1 cup diced ham
- 1 cup diced pineapple
- 1/4 medium sized red onion, peeled and sliced thin
- chopped flat leaf parsley to finish (optional)
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some baking parchment.
- Open the can of pizza dough and unroll it onto the parchment lined baking tray, spreading it out to a rectangle that is roughly 10 by 15 inches in size.
- Spoon the BBQ sauce over the crust. Spread it out thinly with the back of a spoon, leaving a 1/2 inch edge all the way around the crust.
- Sprinkle both cheeses evenly over the crust and then top with the chopped ham, pineapple and sliced onion.
- Bake in the preheated oven for 15 to 20 minutes until the cheese has melted nicely and the crust is golden brown. Sprinkle with the chopped parsley and serve.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
Pizza day was not a thing when I was going to school. We brought our lunches in a lunch box, ate in the lunch room and about the only thing we had on offer to purchase was milk, which was always warm. Blech.
I can remember reading about school cafeteria's in the big cities and wondering what it might be like to actually have a hot lunch on offer at school.
When I got to University (short lived) at Acadia there was a cafeteria and they had the BEST French fries. Mind you, any kind of French fries were good to me at that age!
.JPG "School Cafeteria Pizza")
When my own children were going to school, they did offer a hot lunch program, three days a week. I used to volunteer for it. The kids love LOVED pizza day, or pizza pocket day. They always got a nice slice of pizza and some crisp vegetable sticks with ranch dressing.
I loved being able to volunteer for this program. My cohort in crime was my friend Debbie from across the road. We used to prepare the pizza pockets etc. in her kitchen and then warm them up at the school. Everything else was made on premises. (We are talking 30 years ago now!)
.JPG "School Cafeteria Pizza")
My cousin Hal owns the best pizza place in the Valley. The Pizza Factory here in town. He supplies pizza for all of the elementary schools in the area once a week. If you are ever in the Valley look him up, and tell him I sent you.
Best pizza ever. The crust is a secret recipe that only he and my cousin Sheri know. My brother always has to have Hal's pizza at least once when he is home for a visit, and when my kids are visiting we do the same thing. We just gotta have Hal's!
.JPG "School Cafeteria Pizza")
This School Cafeteria Pizza is not a top secret school pizza recipe. You can find various versions of it all over the web. I purloined mine from Plain Chicken. Its a recipe I have had my eye on for a very long time.
Today was the day. All the stars were aligned. I went for it.
.JPG "School Cafeteria Pizza")
With its super easy pourable crust and my own recipe for the sauce, it ended up being a truly wonderful pizza. Yes, you did read that right. It has a super easy pourable crust.
The sauce is one I have been making for years and years. The culmination of years of testing to get it just right I, personally, think it is the best sauce! It does make 2 cups of sauce, but what you don't use today can be frozen and thawed out another time.
You can even freeze it in ice cube trays, pop out the frozen cubes and put them into an air tight container. Ready to take out one or two when you are wanting your own special one person pizza.
.JPG "School Cafeteria Pizza")
WHAT YOU NEED TO MAKE SCHOOL CAFETERIA PIZZA
Pretty simple store cupboard ingredients. Apparently the original recipe fed 100. How they cut it down to serve just 8 is a miracle, but it works beautifully!
For the crust:
- 1 TBS shortening
- 1 1/2 TBS cornmeal
- 2 1/2 tsp yeast
- 1 2/3 cup (392ml) warm water
- 2 1/2 cups (350g) plain all purpose flour
- 2/3 cup (86g) dry milk powder
- 2 TBS granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp oil
.JPG "School Cafeteria Pizza")
For the sauce: (makes enough for two pizzas, but does freeze well)
- 2 cups (480ml) tomato sauce (passata)
- 3 TBS tomato paste (thick tomato puree)
- 2 cloves of garlic, peeled and minced
- 1 tsp sugar
- 1 tsp onion powder
- 1 1/2 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 1/4 tsp chinese five spice powder
- seasalt and freshly ground black pepper to taste
.JPG "School Cafeteria Pizza")
You will also need pizza toppings:
- 2 cups (260g) grated Mozzarella cheese
- 2 TBS grated Parmesan cheese
- other pizza toppings of your choice (I used bacon, sausage, pepperoni, onions and green peppers)
You are free of course to choose whatever toppings you like. I love green olives on a pizza, but I did not have any today. In the UK we could buy pouches of dry cured green or black olives. I loved those. There is no such thing where I live now.
.JPG "School Cafeteria Pizza")
HOW TO MAKE SCHOOL CAFETERIA PIZZA
Nothing could be easier. I love the pourable crust. It ends up so nice and fluffy, with a great crispy edge and bottom.
Begin with making the crust. Measure the yeast and warm water into the bowl of a stand mixer. Leave to prove for 4 to 5 minutes.
Add flour, salt, sugar, dry milk powder and oil. Mix with the whisk attachment for 10 minutes. The batter should be mostly smooth, but a few lumps may remain.
Grease a rimmed half sheet pan (13 by 18 inches) with some shortening. Sprinkle the cornmeal over top.
Pour the pizza crust into the pan. Use a rubber spatula to spread it out evenly in the pan. Set aside to rest for 20 minutes.
.JPG "School Cafeteria Pizza")
Spreading out the crust was the hardest part. You might think it isn't going to cover the pan, but do be diligent and persevere. It will! Trust me.
I poured it into a rough rectangle down the length of the middle of the pan and worked my way out with a rubber spatula from there. It took a good 8 minutes or so, but I got there in the end. Do try to make sure that it is even.
.JPG "School Cafeteria Pizza")
To make the sauce, (I do this while the crust is rising, etc.) combine all of the ingredients in a saucepan. Bring to a simmer. Cover and set aside for 15 minutes in order to allow the flavors to infuse. This will make enough for two large pizzas, but you can freeze what you don't use today.
I used to make the Mr a pizza about once every couple of weeks when I worked at the Manor. He loved it and he adored my sauce. When it comes to pizza you need to get two things right. The crust and the sauce! If those are not right, then your pizza won't be right!
.JPG "School Cafeteria Pizza")
Preheat the oven to 450*F/232*C/ gas mark 7. Bake the pizza crust for 10 minutes.
Remove from the oven and top with the sauce, cheeses and your desired pizza toppings.
Return to the oven and bake for a further 10 to 15 minutes until the cheese has melted and started to brown.
Leave to stand for 5 minutes and then cut into squares to serve.
.JPG "School Cafeteria Pizza")
In retrospect I probably could have put more pepperoni on my pizza. Its hard to tell when too much is too much. It does shrink when it cooks. This was really good though.
You can get packages of half cooked bacon and Italian sauce for pizzas at our Super Store. I keep a couple of these in the freezer and then just crumble onto my pizzas what I need when I need it.
It says its enough for two large pizzas in each, but for me it goes a lot further. I like the Pizza Delight dry cure pepperoni. It has a nice flavor and isn't too salty.
.JPG "School Cafeteria Pizza")
I thought that this was delicious. I really, really enjoyed it. I will be interested to hear what my sister has to say about it. I gave her half the pizza for them to enjoy. Lets face it, its a bit too much pizza for me on my own!
I am so happy to be living near family now. This was something I really missed when I was in the UK, as much as I did love it there. There is no real substitute for family!
You really need to try this pizza. Your family will thank you for it!
.JPG "School Cafeteria Pizza")
If you are a pizza fiend like myself you might also enjoy these other versions!
ULTIMATE PIZZA BAGELS - Why settle for an inferior frozen brand when making your own from scratch is so simple and easy to do. I love these and I bet you will too!
QUICK NAAN BREAD PIZZAS - Naan breads make excellent pizza bases. Actually any flat bread does. I often buy the mini naans to make individual pizzas. A riff on the old English muffin idea!
School Cafeteria Pizza
Yield: 8
Prep time: 35 MinCook time: 20 MinTotal time: 55 Min
We never had pizza day when I was at school, but my children did. I also worked as a school lunchroom lady. Pizza day was everyone's favorite day!
Ingredients
For the crust:
- 1 TBS shortening
- 1 1/2 TBS cornmeal
- 2 1/2 tsp yeast
- 1 2/3 cup (392ml) warm water
- 2 1/2 cups (350g) plain all purpose flour
- 2/3 cup (86g) dry milk powder
- 2 TBS granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp oil
For the sauce: (makes enough for two pizzas, but does freeze well)
- 2 cups (480ml) tomato sauce (passata)
- 3 TBS tomato paste (thick tomato puree)
- 2 cloves of garlic, peeled and minced
- 1 tsp sugar
- 1 tsp onion powder
- 1 1/2 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 1/4 tsp chinese five spice powder
- seasalt and freshly ground black pepper to taste
To top:
- 2 cups (260g) grated Mozzarella cheese
- 2 TBS grated Parmesan cheese
- other pizza toppings of your choice (I used bacon, sausage, pepperoni, onions and green peppers)
Instructions
- Begin with making the crust. Measure the yeast and warm water into the bowl of a stand mixer. Leave to prove for 4 to 5 minutes.
- Add flour, salt, sugar, dry milk powder and oil. Mix with the whisk attachment for 10 minutes. The batter should be mostly smooth, but a few lumps may remain.
- Grease a rimmed half sheet pan (13 by 18 inches) with some shortening. Sprinkle the cornmeal over top.
- Pour the pizza crust into the pan. Use a rubber spatula to spread it out evenly in the pan. Set aside to rest for 20 minutes.
- To make the sauce, (I do this while the crust is rising, etc.) combine all of the ingredients in a saucepan. Bring to a simmer. Cover and set aside for 15 minutes in order to allow the flavors to infuse. This will make enough for two large pizzas, but you can freeze what you don't use today.
- Preheat the oven to 450*F/232*C/ gas mark 7.
- Bake the pizza crust for 10 minutes.
- Remove from the oven and top with the sauce, cheeses and your desired pizza toppings.
- Return to the oven and bake for a further 10 to 15 minutes until the cheese has melted and started to brown.
- Leave to stand for 5 minutes and then cut into squares to serve.
Thanks so much for visiting! Do come again!
I put my hand up! I love pizza in any way shape or form. I have never really met a pizza that I did not like. It is a love affair that I have been enjoying since I was a teenager.
It was not something we really made at home, but I had tasted them at school. One of my good friends Virginia used to make homemade pizzas as well and I can remember making them at her house. They were delicious! Everything homemade.
It wasn't something we even considered making at home until my boyfriend who later became my husband brought a pizza mix to our house. I was 16 at the time. It was just a simple cheese pizza. We all enjoyed it so much that we then started making pizzas at home more regularly.
I know . . . boxed pizza mix, but at that time, for us . . . it was amazing. We learn and we grow. We leave home and we experience better and greater things. We become self proclaimed connoisseurs!
But . . . we don't always have the time to devote to making a hand turned, yeast crusted, from scratch pizza. Sometimes we want something a tiny bit quicker.
.JPG "Mini Chicago Deep Dish Pizzas")
Meet Mini Chicago Deep Dish Pizzas. Using only 5 simple ingredients and taking not a lot of your time, you can have these delicious mini bakes on the table in less than half an hour.
They do make use of a convenient refrigerated pizza crust, but I am sure you could make a crust from scratch if you were really keen.
The idea behind these is that they are quick and convenient, and also incredibly tasty! As an appetizer, or a quick lunch, on the buffet table, for game nights, a light supper with a salad . . . whatever fits your need, your family is sure to enjoy these quick and delicious mini pizzas!
.JPG "Mini Chicago Deep Dish Pizzas")
WHAT YOU NEED TO MAKE MINI CHICAGO DEEP DISH PIZZAS
Just a few simple ingredients and not a lot of time.
- 1 tube of refrigerated pizza dough
- 8 to 10 slices of Mozzarella cheese ( you will need to cut 2 to 3 circles from each)
- 24 pieces of pepperoni
- 12 tsp your favorite pizza sauce
- 12 tsp grated Parmesan cheese
.JPG "Mini Chicago Deep Dish Pizzas")
I used the Pillsbury refrigerated Pizza Crust. But you can use any refrigerated pizza crust that you have available to you. I dare say you could also use one of those dry mixes you add water too. I bet you could also use a can of croissant roll dough, with the perforations pressed together and sealed.
You probably wouldn't get twelve from a can of croissant dough however. Just saying.
You could also make a dough from scratch, but the idea behind these is for them to be a quick and easy option.
.JPG "Mini Chicago Deep Dish Pizzas")
I used ordinary sliced Kraft mozzarella cheese. You should get two or three 2-inch round circles from each slice.
I use the Pizza Delight dry cure pepperoni. I love the flavor of it and its not as greasy as some others out there.
My pizza sauce is PC Garlic pizza sauce. Its quite convenient as it comes in a squeeze bottle. I love the flavor of the garlic. My Parmesan cheese was Kraft. But you can use whatever brand of cheeses you wish to use.
.JPG)
My muffin tin was a medium sized metal muffin tin. I sprayed it first with some canola oil cooking spray. Just in case. The finished pizzas tipped out without any problems at all.
I have not experimented with adding any other ingredients or toppings. These are pretty perfect just as is.
.JPG "Mini Chicago Deep Dish Pizzas")
HOW TO MAKE MINI CHICAGO DEEP DISH PIZZAS
These are so easy to make even a child could make them. I think they would make great snacks for those occasions when your children are having guests to stay overnight!
Hopefully it won't be too much longer before we can start entertaining again and having things like sleepovers and game nights.
.JPG "Mini Chicago Deep Dish Pizzas")
Preheat the oven to 375*F/190*C/ gas mark 4. Lightly spray a 12 cup muffin tin with some canola cooking spray. Set aside.
Unroll the pizza dough and roll it out on a lightly floured surface to make it large enough to cut out 12 4-inch circles.
Using a 4-inch round cutter cut out the circles and fit them into the muffin cups, making sure you press the dough up the sides.
Cut out 2-inch rounds from the mozzarella cheese slices. You will need 24.
Layer the following in each dough lined cup: 1 round of mozzarella cheese. 2 pepperoni slices. 1 round mozzarella cheese. Top with 1 tsp of pizza sauce and finally 1 tsp of Parmesan cheese.
Bake for 15 minutes, until golden brown and heated through. Carefully remove from the cups to a wire rack to cool for a few minutes
.JPG "Mini Chicago Deep Dish Pizzas")
You can store any leftovers of these in the refrigerator for up to three days and you can also freeze them for up to three months in an airtight freezer container. That makes them the ideal appetizer or treat to have on hand.
You can pay a whole bundle for something like this in the freezer section at the shops, but why should you when you can make a homemade version which is a lot tastier for a fraction of the cost!
.JPG "Mini Chicago Deep Dish Pizzas")
It would be so nice to make these together with my grandsons, or my granddaughter, or even the young women at church. It is the perfect snack for children and you know how much they love to get involved and help!
God willing it won't be too much longer before we can start doing things like that again. In the meantime there is no reason why we can't just enjoy these things ourselves. Knowing that I can freeze them means that there is no waste, and I like that idea and the idea of having something like this ready for a snack or quick meal any time!
.JPG "Mini Chicago Deep Dish Pizzas")
NEW YORK PIZZA - With foldable crisp slices, a delicious sauce and lotsa lotsa cheese. The crust has a Lovely flavor and texture and is just sturdy enough to stand up to the toppings, and yet at the same time light and airy. With my signature pizza sauce recipe.
ULTIMATE PIZZA BAGELS - These delicious hot delights are the ultimate in Pizza Bagels. Not just a half a bagel like most Pizza Bagels you will see, these are the whole shebang!
EASY PIZZA CASSEROLE - No fuss, no muss with plenty of pasta, sauce, sausage, pepperoni and cheese. Everything cooks in the one dish, pasta, etc. That way the pizza flavor goes right into the pasta with the most delicious result!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
With double the sauce, double the toppings and double the cheese. A true delight you can wrap your mouth around.
Mini Chicago Deep Dish Pizzas
Yield: 12
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Delicious little mini deep dish pizza pies that you can put together with only 5 simple ingredients. Ready to eat in less than half an hour.
Ingredients
- 1 tube of refrigerated pizza dough
- 8 to 10 slices of Mozzarella cheese ( you will need to cut 2 to 3 circles from each)
- 24 pieces of pepperoni
- 12 tsp your favorite pizza sauce
- 12 tsp grated Parmesan cheese
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 4. Lightly spray a 12 cup muffin tin with some canola cooking spray. Set aside.
- Unroll the pizza dough and roll it out on a lightly floured surface to make it large enough to cut out 12 4-inch circles.
- Using a 4-inch round cutter cut out the circles and fit them into the muffin cups, making sure you press the dough up the sides.
- Cut out 2-inch rounds from the mozzarella cheese slices. You will need 24.
- Layer the following in each dough lined cup: 1 round of mozzarella cheese. 2 pepperoni slices. 1 round mozzarella cheese. Top with 1 tsp of pizza sauce and finally 1 tsp of Parmesan cheese.
- Bake for 15 minutes, until golden brown and heated through. Carefully remove from the cups to a wire rack to cool for a few minutes
Thanks so much for visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons