Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
The recipe I am sharing with you today is one that the whole family is going to enjoy, especially if they are pizza fans! It is a small batch recipe in that it only bakes 8 perfect medium sized muffins. Of course you can double the recipe to make more if you like!
It borrows its flavours from the popular Ham & Pineapple Pizza . . . with chunks of ham and pineapple being included. Of course if you are not fond of that combination, then you can substitute them with your own favourite pizza toppings!
Cooked bacon, salami or pepperoni are all good . . . as are chopped spring onions, or chopped olives (green or black).
They are as easy to make as stirring together a group of dry ingredients . . . self rising flour, baking powder, salt and garlic Italian seasoning . . . a pinch of salt.
Into them you stir some cheese (strong cheddar and Parmesan) and the chopped ham (or other ingredients) and the pineapple. Make sure you pat the pineapple dry before chopping and using.
You beat together some vegetable oil, an egg, tomato puree and milk separately . . .
This then gets stirred into the dry ingredients . . . just to combine. A few dry streaks are a.o.k.
Divide the batter equally amongst your muffin cups. I did six in my small muffin tin and two in custard cups. I lined mine with paper. You do need to do this, or at least butter and flour the tins . . .
Its really important you do this, unless you want the muffins to stick to the pan. Cheese and things like that have a tendency to stick, so be warned . . .
Finally you sprinkle a combination of cheddar and Parmesan cheese on top . . .
Just a tiny bit on each . . . and then bake.
They're done when a toothpick inserted comes out clean!
Perfect for taking on picnics, packing in lunches or just eating as a snack. Great with soups and salads as well!
Small Batch Pizza Muffins
Yield: 8
Perfect for picnics or to pack in lunches, or even to enjoy along side a bowl of soup.
ingredients:
- 225g self rising flour (1 1/2 cups)
- 1/2 tsp baking powder
- 90g grated strong cheddar cheese, divided (3/4 cup)
- 3 TBS grated Parmesan Cheese
- pinch salt
- 1 tsp Italian garlic seasoning
- 75g cooked ham, chopped (scant 3 ounces)
- 12 chunks of pineapple, patted dry and coarsely chopped
- 80ml vegetable oil (1/3 cup)
- 1 large free range egg
- 1 TBS tomato puree (tomato paste)
- 125 ml whole milk (1/2 cup)
instructions:
How to cook Small Batch Pizza Muffins
- Preheat the oven to 180*C.350*F/ gas mark 4. Line muffin cups with paper liners or butter them really well and dust with flour, shaking out any excess.
- Sift the flour and baking powder into a bowl. Stir in the Italian seasoning, salt, ham, pineapple, 60g of the cheddar (12 cup) and 2TBS of the Parmesan cheese. Whisk together the milk, oil, egg and tomato puree. Make a well in the dry ingredients and add the wet all at once. Mix just to combine. Spoon into the prepared muffin tin filling them 2/3 full. Combine the remaining cheddar and Parmesan and sprinkle a bit on top of each muffin.
- Bake for 30 minutes or until they test done. A toothpick inserted should come out clean. Tip out onto a wire rack to cool. Delicious warm or cold!
NOTES:
If you are not fond of the ham and pineapple combination, you can use the equivalent in chopped pepperoni/salami/cooked bacon and some chopped spring onions/olives.
I am sick up to my eyeballs of rain and cold. Brrr . . . I keep having to close the door because when it starts it gets really, really cold.
This was looking out our back window early this morning. I think I am about to develop webbed feet and start quacking! I hope we have sunnier warmer weather soon!
I adore Croque Madame Sandwiches. A Croque Monsieur Sandwich is a fried ham & cheese sandwich topped with a layer of bechamel and grilled.
It becomes a Croque Madame when you add a fried egg to the top. Yes . . . not for the weak of heart! I have only ever made them once and they were to die for. You can read about that experience here. So, so, so good!
I like to think that this version is a bit lighter . . . and I can vouch for it being a lot easier! They go together lickety split and make an excellent light supper for two (easily multiplied) along with a salad on the side.
For this recipe I am using medium to small eggs, only because larger eggs would not stay on top without overflowing the crust onto the baking tray.
The base for these delicious and easy pizzas are Deli Kitchen's new Greek Style Flatbreads! Soft, pliable and perfect for these Croque Madame Pizzas! You could also use Naan bread with good results.
I have an excellent recipe for a Yeast Free Naan Bread that would also be excellent for these delicious pizzas.
You are going to love these! They are such a doddle to make. As easy as mixing together a cheese/sour cream topping to spread over the flat breads . . . then layering on pancetta and eggs and baking.
The cheese mixture uses two kinds of cheese . . . strong cheddar and Gruyere, which is a nutty sweet type of Swiss cheese. I love it!
This gets mixed with some sour cream, Dijon mustard and a splash of Worcestershire sauce . . . and then spread onto the flat breads.
On top of that you arrange some thinly sliced pancetta . . . Italian bacon . . . mild and smoky and so tasty. You want to make little cradles/nests to break the eggs into . . .
I used medium eggs today. Normally I use large eggs in all of my cooking, but I felt they would be too large and overflow, and in all truth even the medium ones did a bit, so you might want to go for small eggs.
It doesn't really matter or affect the taste if they do . . . its just a matter of aesthetics.
And that's it! Just pop them into the oven and bake them for about 20 minutes, depending on how well done you like your eggs.
At 20 minutes the yolks were nice and creamy . . . not runny. If you want runny, you might want to do them for less time. Just keep checking.
Altogether these are fabulously tasty! You are sure to fall in love with them. They are great for the weekend when you are wanting something a little bit heartier for breakfast . . .
They also make a great, quick and easy weeknight supper for two. All you need is some salad on the side perhaps.
Look at how nice, rich and golden brown that cheese topping is . . .
I can promise you that it tastes every bit as delicious as it looks. Honestly . . . I could have eaten just that on the flat bread and nothing else!
My husband really, REALLY enjoyed this. He had been outside mowing the grass before the rain started again . . . and had worked up a bit of an appetite!
I love it when he enjoys the things I cook for him. It makes me very happy. It also makes him happy as well! He doesn't normally like pizza, but this kind . . . he does!
Yield: 2
Croque Madame Pizzas
A recipe I adapted to serve two people. This makes a fabulous supper with some salad on the side!
ingredients:
- 2 Greek Style Soft Flatbreads
- 4 medium free range eggs
- 8 thin rashers of pancetta or streaky bacon
- 30g grated strong cheddar cheese (1/4 cup)
- 30g grated Gruyere Cheese (1/4 cup)
- 60g dairy sour cream (1/4 cup)
- 1 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- salt and black pepper to taste
instructions:
How to cook Croque Madame Pizzas
- Preheat the oven to 220*C/425*F/gas mark 7. Line a baking tray with baking paper and place the two flatbreads onto it.
- Stir together both cheeses, the sour cream, mustard, and Worcestershire sauce to combine well. Divide evenly and spread onto one side of each flat bread. Top each
- Using the slices of Pancetta, arrange them on the top of the cheese mixture on each flat bread so as to make two circles with an open space in the middle to hold the egg. Carefully crack one egg into each so that it is contained.
- Bake in the preheated oven until the cheese is golden and the egg is just cooked. Season with salt and black pepper to serve.
An added bonus is the smell of the pancetta cooking while the pizzas bake. Oh so yummy.
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!
I adore Pizza, in any way shape or form. Generally speaking, I like to make my own. Of course when I was younger, that usually involved using a pizza kit/mix from the shops, either Chef Boy Ar Dee or Kraft and we always enjoyed them. In fact that was the first kind of pizza I ever had. I had a boyfriend when I was 16 who introduced our family to it and we all really enjoyed it.
Those mixes are not something you find readily available over here in the UK, so I now make everything from scratch. I have a favourite pizza dough that I like to use. A few years ago I tried a Deep Dish Pizza recipe that I also enjoyed. Todd also enjoyed it and he is not a pizza lover!
I discovered a Cast Iron Deep Dish Pizza Dough on Pinterest the other day from Cafe Sucre, which I thought I would like to try and so I printed it out, and yesterday was the day I finally got around to trying it!
I have to say that this was one of the easiest pizza doughs and pizzas I have ever made. The dough went together really quickly and rose beautifully. I did use my Iron Skillet, but you can also use a heavy based round cake tin of a comparable size. (10 inch skillet, 9 inch cake tin)
It was lovely and thick and beautifully flavoured. I kept the toppings simple. Cirio Passata Rustica crushed tomatoes . . .
Italian garlic herbs spice . . . and some crushed fennel seed. I do love fennel seed on a pizza.
I sprinkled the top of the sauce with some grated Parmesan cheese and then torn Mozzarella . . .
Finally I tore up some fresh basil leaves and scattered them on top . . . I kept it all very simple.
It was beautiful. I could easily have eaten two pieces . . . but I promise you I didn't! (I wanted to though!)
This is now going to be my "Go-To" deep dish pizza dough! Its amazing! (And I don't say that lightly!)
Yield: 6 servings
Easy Deep Dish Pizza Dough
This is not only quick to make but delicious. If you are a fan of deep dish pizza, this is sure to become your go-to dough!
ingredients:
- 3 TBS light olive oil
- 2 1/2 tsp bread machine yeast
- 180ml hot tap water (3/4 cup)
- 2 TBS caster sugar
- 280g strong flour (2 cups, bread flour)
- 1 tsp fine sea salt
- Toppings as desired
instructions:
- Have ready a heavy duty 9 inch round cake tin, or a 10 inch iron skillet. Pour 2 TBS of the olive oil into the skillet or pan and set aside.
- Warm a clean bowl with some hot tap water. Let it sit for a bit and then pour it away. Add the 180ml hot tap water, sugar and yeast. Give it a stir and then let it sit for five minutes. At that point it should be bubbling and active. Add the remaining TBS of olive oil, stirring to combine. Stir in the flour an salt with a wooden spoon, stirring until all of the flour has been incorporated and you have a shaggy dough.
- Tip out onto a lightly floured surface and knead for a minute or so until you have a smooth dough. Shape into a ball. Drop it into the pan/skillet and turn to coat with oil. Cover the pan tightly with cling film and set aside in a warm place for 15 to 20 minutes.
- At the end of that time, uncover and press the dough out to cover the base of the pan, making little dimples with your finger-tips. Spoon on the sauce and whatever toppings you are using. (I used rustic passata crushed tomatoes, Italian garlic spice, fennel seed, Parmesan cheese, Mozzarella Cheese and torn basil leaves.) Cover again and set aside for a further 20 minutes.
- Preheat the oven to 230*C/450*F/ gas mark 8. (220*c/425*F gas mark 7 if using a cake tin.) Cover the pan tightly with aluminium foil. Pop into the oven on the lowest oven rack and bake covered for 15 minutes, uncover and bake for a further 10 to 15 minutes until the cheese has melted and the edges of the pizza are golden brown and crusty.
- Lift out of the pan onto a wooden board with a large spatula and cut into wedges to enjoy!
Of course any pizza is only as good as the crust you use and the toppings you choose. The Ciro Passata Rustico was perfect to use as a sauce for this purpose!
Cirio’s unique experience and expertise has resulted in the finest Italian Passata. Perfectly smooth and velvety with a sweet, delicate flavour, round Italian tomatoes are peeled and passed through a fine sieve to produce a creamy Passata that will enhance the taste of any dish. I know my tomatoes, and I am a huge fan of the Cirio products as you know. Their Passata Rustica comes in several sizes and packaging, including tetrabriks and handy glass bottles. It has a beautiful flavour and texture that I really enjoy and worked very well as a pizza topping.
I loved this deep dish pizza so much, I am already thinking of making it again. This crust was so easy and quick to make and really no trouble at all. I give it the English Kitchen two thumbs up sigh of approval! 👍👍
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