Shorerider's Dinner Pizza - "Death by Topping".
Dough
Ingredients
-250g 00 flour
-155ml warm water
-1 x 7g sachet of dry yeast
-1 tsp olive oil
-1/2 tsp salt
Dilute yeast in warm water.
Add flour and salt in a bowl and combine thoroughly.
Add all other ingredients and form the dough. Kneed the dough for 5 minutes then rest for 5 minutes, repeating this 3 times.
Then coat the inside of a bowl with olive oil, and place the dough inside.
Cover with cling film and refrigerate overnight.
To form the base, lightly flour a clean, flat surface. Using either your hands or rolling pin, flatten the dough into your preferred shape, and about 1cm thick.
Pizza sauce
Ingredients
-4 brown onions (diced)
-8 tomatoes (diced)
-1 tbsp olive oil
-5 cloves garlic (crushed or finely chopped)
-2 tbsp Paprika
-1 tbsp dry basil
-1 tbsp dry oregano
-1 tsp black pepper
- 2 tsp salt
-1 & 1/2 tbsp sugar
-1 tbsp smoked Bishop's hat powder
Add olive oil to a hot saucepan, then add onions and garlic and fry until browned.
Then add all other ingredients and bring to the boil. Once boiled, turn off the heat and allow to cool for blending. Once cool/warm, blend with a stick blender (or similar) until the sauce is nice and smooth.
Toppings
-Shredded pizza ham
-Smoked Macedonian Csabai
-Hungarian Gyulai Salami
-Bacon
-Mushrooms
-Yellow bell pepper
-Green bell pepper
-Red bell pepper
-Rocoto chilli
-Kalamata olives
-Grated Provolone cheese
-Grated Mozzarella cheese
-Duck egg
(Place a portion of the Macedonian Csabai into the freezer the day before so it can be easily grated.)
The build
Place the pizza dough/base onto a pizza dish, and add a reasonably thin layer of sauce.
Combine 1/2 cup of the pizza ham and 1/2 cup of the grated Macedonian Csabai and mix together. Add a layer of the Ham/Csabai mix.
Then add sliced Gyulai Salami and more sliced Macedonian Csabai.
Then add some Bacon and Mushrooms.
Then add some Bell peppers and Rocoto chillies.
Then add the Kalamata olives, and equal portions of Grated Mozzarella and Provolone cheese. Drizzle with a slightly beaten Duck egg.
Place into an oven preheated to 220deg C for 10-15 minutes until golden brown.
So good I ate it straight off the pan.
SR.
Nice loaded pie, and REALLY nice job on the high-key photos.
Savory French Toast Breakfast Pizza
Rosemary Focaccia
2-2/3 cups AP flour, plus more as needed
2 tablespoons fresh rosemary (don't use dried)
3/4 teaspoon salt
1 teaspoon instant or bread machine yeast
1-1/3 cups plus 1/2 teaspoon ice water, plus more as needed
2 tablespoons olive oil, plus more as needed
coarse salt, optional
First rise - Mix dry ingredients (except coarse salt) in a large bowl. Add chopped rosemary and stir. Vigorously stir in the water. The dough should be stiff at this point. Add 1 tablespoon olive oil and stir in. Brush the dough with oil, cover the bowl with plastic wrap and refrigerate 3 to 10 hours. Now here's the hard part - remove from fridge and let rise at cool room temp for 12 to 18 hours. (a.k.a. - put it in your basement, if you have one.) If convenient, give the dough a vigorous stir part way through the rise.
Second rise - Brush pan(s) with olive oil then line pan with parchment. Brush the parchment with olive oil. Use a well-oiled spatula to turn the dough onto the pan(s), avoiding deflating the dough as much as possible. With oiled hands, lightly press the dough to edges of the pan. Tent the pan with plastic wrap. Now you have a difficult decision to make. You can let it stand at warm room temp 2-1/2 to 3-1/2 hours. But if you want more flavor, refrigerate 4-24 hours before setting out at warm room temp. Continue the rise until the dough has about doubled from the deflated size. Just before baking, use oiled fingertips to press indentations in dough. If using the coarse salt (I didn't), sprinkle it on now.
Baking - 20 minutes before taking time, place rack in the lowest position in the oven. Preheat to 500F. Place the broiler pan on the oven floor. When fully heated, reduce the temp to 475F. Add a cup of ice water to the broiler pan, being careful of the steam and spattering. Bake the bread on the lowest rack for 20 to 30 minutes, rotating pan half way through if using a large sheet pan. Bake until the center reads 209F to 212F on an instant-read thermometer. Cool in the pan on a wire rack for 10 minutes. Remove from pan to finish cooling.
Part Deux - Frenching the Crust
Beat 3 eggs with hot pepper powder, ginger and milk. Place parchment paper in the bottom of a baking pan, place a loaf in it, then pour the egg mixture all over. Use a fork to raise the loaf to ensure the egg mixture gets to the bottom. Use a pastry brush to ensure the top is fully coated. Cover with plastic wrap and refrigerate overnight to ensure crust fully soaks up egg mixture.
Preheat the oven to 350F. Bake the crust 10 minutes then remove from oven. Increase heat to 400F.
Sauce
Pumpkin purée
Cashew milk
Ginger
Hot Pepper Pow
Toppings
Asparagus
Prosciutto cubetti
Pasilla de Oaxaca rings
Ricotta cheese
Fresh rosemary leaves
Top the pizza, then bake 15 more minutes.
This one's neat geeme ... and you forced me to actually read the text.
