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Arugula And Prosciutto Tortilla Pizzas Recipe

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The pizza recipe that I’m going to share with you today is truly a blend of international flavors, you might say.

We’ll be using a few choice ingredients to create a pizza taste that’s really unique and bursting with flavor.

First, let’s take a look at a few of the unique ingredients that we’ll be using to create this wonderful and delightful blend that’s bursting with flavor.

Arugula: Arugula is an aromatic salad green that’s used in a variety of elegant dihes.  It is also known as rocket, roquette, rugula and rucola, and is popular in many Italian cuisines.

Nutrition Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories.  That’s good news if you’re watching the calorie count but still want to taste the flavor of a unique pizza combination!

History and Lore In Roman times Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils among other things.  Another interesting note is this, Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food). This has been around for a very long time.

Part of a typical Roman meal was to offer a salad of greens, frequently Arugula ( spelled Arugola), romaine, chicory, mallow and lavender and seasoned with a “cheese sauce for lettuce” for all to enjoy.

About Prosciiutto:

Prosciutto is the Italian word for “ham,” although most consumers outside of Italy associate prosciutto with a specific type of cure for ham. To make prosciutto, ham is salted and then air dried for a period of up to two years. After curing, prosciutto is sliced into paper thin pieces which are usually slightly transparent and faily light. It is typically eaten uncooked, on charcuterie plates, wrapped around fruit and vegetables, or in salads. In some cases, prosciutto may be lightly cooked, as is the case when it is tossed with pasta or in our case as we will use it to provide a distinct flavor for our pizza today.

To make prosciutto, high quality cuts of meat are selected and allowed to drain in a cool place for approximately 24 hours. After resting, the meat is carefully washed and trimmed. Next, the meat is rubbed with sea salt, and spices in some regions of Italy. The salted meat can sit for up to two months, periodically re-rubbed and turned. After salt-curing, the meat is washed to remove the access salt, and hung in a cool breezy place to cure. A brief cure may last only a few months, but traditional prosciutto is cured for up to two years.

Let’s pull together these fantastic ingredients for our pizza.

Arugula And Prosciutto Tortilla Pizzas Recipe Ingredients: * 2/3 cup diced prosciutto * 1 medium red onion — chopped fine * 1/4 cup olive oil * 2 bunches arugula, coarse stems discarded, washed well, spun dry, and chopped * 4 (8 1/2-inch) flour tortillas * 2/3 cup parmesan cheese — freshly grated

Directions: Preheat oven to 400°F.

In a medium heavy skillet cook prosciutto and onion in oil over moderate heat, stirring, until onion is softened. Remove skillet from heat and stir in arugula and salt and pepper to taste.

Arrange flour tortillas on 2 baking sheets and top with arugula mixture and Parmesan.

Bake pizzas on upper and lower racks of oven, switching positions of baking sheets halfway through baking, until edges are golden, about 10 minutes.

By this time your family should be lined up in the kitchen ready to offer their services as professional tasters. Enjoy this fantastic pizza.

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Thin-Crusted Pizzas with Onions and Black Olives

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Thin Crust Pizza With Onions & Black Olives

Are you a fan of thin crust pizza? Here’s a recipe that you don’t want to miss! This savory combination of black olives and onions will surely wake up your taste buds!

Serves: 4 to 6

Prep time: 45 minutes

Grilling time: 15 to 20 minutes Dough

1 envelope active dry yeast 1?2 teaspoon granulated sugar 3?4 cup warm water (105° to 115°F) 2-1?2 cups all-purpose flour, plus more for rolling dough Extra-virgin olive oil 1 teaspoon kosher salt

Sauce

2 tablespoons extra-virgin olive oil 1?2 cup finely chopped red onion 2 teaspoons minced garlic 1 teaspoon dried oregano 1 can (28 ounces) whole tomatoes 1?2 teaspoon granulated sugar 1?2 teaspoon kosher salt 1?4 teaspoon freshly ground black pepper

2 large red onions, cut crosswise into 1?3-inch slices Extra-virgin olive oil 1?2 cup Mediterranean black olives, pitted and cut in half 2 cups grated mozzarella cheese, about 8 ounces 1–2 tablespoons finely chopped fresh Italian parsley

1. In a medium bowl combine the yeast and sugar with the warm water. Stir once and let stand until foamy, 5 to 10 minutes. Add 2-1?2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1?2 hours.

2. In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and cook until soft, about 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes, including the juice. Use the back of a large spoon to crush the tomatoes. Season with the sugar, salt, and pepper. Bring the sauce to a boil, and then lower the heat to a simmer. Cook until you have 2 cups of sauce, 40 to 45 minutes, stirring occasionally. Let cool slightly and then purée in a food processor or blender. Allow to cool.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Brush the onion slices with oil. Grill over direct medium heat, with the lid closed as much as possible, until the onion is well marked, 10 to 12 minutes, turning once. Cut each slice in half.

5. Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter, leaving the dough a little thicker at the edge than in the middle. Then lightly oil the top side of the dough. Lay the dough on the cooking grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off. Grill over direct medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don’t worry if the crusts bubble; they will deflate when turned over. Transfer the crusts to the back of a baking sheet, with the grilled sides facing up.

6. Spread about 1?2 cup of the sauce across each pizza crust, leaving a 1?2-inch border around the edges. Arrange the onions and olives over the sauce. Sprinkle the cheese on top. Transfer the pizzas from the baking sheet to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Garnish with parsley. Cut into wedges.

Serve warm.

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How To Grill Your Favorite Pizza!

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America’s favorite food has long been the pizza cooked in a traditional oven but is that about to change? While most Americans have probably never indulged in a grilled pizza, the origins of pizza are making a big comeback. There is no denying that we love our traditional backyard barbeque but rarely, if ever has the barbeque included grilling a pizza. Despite the seemingly odd combination of grill and pizza, the grill is the ideal tool for cooking pizza and in fact is deep in the origin of pizza making. The high, dry heat is ideal for a nice crisp crust and the flavor provided from your grill will on a whole new world of backyard grilling.Before the word pizza was ever used, Greeks and Romans used wood-fired brick ovens to prepare the original version of pizza – flatbread. In ancient times each diner was given a piece of flat bread along with a piece of meat on the bread. This food was eaten with the fingers with an occasional knife to cut the meat. Little did they know that this would eventually spark the creation one of the America’s favorite foods.

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Tomatoes – The Worlds Most Popular Fruit

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 Tomatoes – The Worlds Most Popular Fruit

 

 

 

 

 

 

Surprisingly, the tomato is the world’s most popular fruit. And yes, just like the brinjal and the pumpkin, botanically speaking it is a fruit, not a vegetable. More than 60 million tons of tomatoes are produced per year, 16 million tons more than the second most popular fruit, the banana. Apples are the third most popular (36 million tons), then oranges (34 million tons) and watermelons (22 million tons).

Tomatoes were first cultivated in 700 AD by Aztecs and Incas. Explorers returning from Mexico introduced the tomato into Europe, where it was first mentioned in 1556. The French called it “the apple of love,” the Germans “the apple of paradise.”

Tomatoes are rich in vitamins A and C and fiber, and are cholesterol free. An average size tomato (148 gram, or 5 oz) boasts only 35 calories. Furthermore, new medical research suggests that the consumption of lycopene – the stuff that makes tomatoes red – may prevent cancer. Lycopene is part of the family of pigments called carotenoids, which are natural compounds that create the colours of fruits and vegetables. For example, beta carotene is the orange pigment in carrots. As with essential amino acids, they are not produced by the human body. Lycopene us the most powerful antioxidant in the carotenoid family and, with vitamins C and E, protect us from the free radicals that degrade many parts of the body.

The scientific term for the common tomato is lycopersicon lycopersicum, which mean “wolf peach.” It is a cousin of the eggplant, red pepper, ground cherry, potato, and the highly toxic belladonna, also known as the nightshade or solanaccae. There are more than 10,000 varieties of tomatoes.

Tomatoes are used in many food product, including, of course, tomato sauce (ketchup), pasta and pizza. According to a Steel Packing Council survey of 1997, 68% of chefs use canned tomatoes for convenience, quality and flavouring. It hasn’t changed much since.

While California is far and away the world’s largest producer of processed tomatoes, accounting for nearly half of the world’s total production, the “love apple” is also an international hit, being grown in such diverse nations as Italy, Argentina, Algeria, Taiwan, Australia and Chile.

California grows nine out of every 10 tomatoes processed in the U.S., with a crop value exceeding $547 million.

As hard as other states work to catch up, California’s prolific canners process more tomatoes in a few days than Ohio, the second largest producing state, processes during the entire season.

With California’s processed tomato tonnage skyrocketing from 3.3 million tons in 1970 to 10.75 million tons in 1994, California tomato acreage has more than doubled from 141,300 acres in 1970 to 311,000 in 1994.

Moist, dry, salty or sandy, the tomato can be grown in a surprising range of climates and in almost any soil. In California, tomatoes seem to grow EVERYWHERE–from the far northern portions of the state in Butte County clear to the Mexican border.

A virtual tomato seed smorgasbord, the Tomato Genetics Stock Center at the University of California, Davis has more than 2,750 genetic varieties of tomatoes.

California’s tomato season is in it’s peak from July through September when harvesters run 24 hours a day. The season, however, actually runs a full six months, beginning in June and running all the way through November.

The largest tomato on record is a 7-pound monster grown in Oklahoma.

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Secrets Of Making Great Pizza At Home

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Occasionally aspiring “pizza chefs” decide to create their favorite pizza pies at home. Firstly, the home pizza maker proceeds to gather all necessary ingredients for the highly anticipate pie. Once all ingredients are carefully arranged on the kitchen counter, the pizza maker prepares to commence the master pizza creation process.

Emphasis is placed on selecting the “perfect” blend of cheese and toppings. Also the precise blend of ingredients for the savory pizza sauce is selected. Typically, all eyes are on the pizza pie as it evolves in the kitchen. Once the pie has been carefully crafted, it is placed on a “pizza pan” and the master pizza baker slides the pie into the oven. Yes, into the oven it goes!

Some 7-12 minutes later, the pizza pie is removed from the oven. The master home pizza maker grabs the pizza cutter…. only to find that the crust is “doughy”, soggy, somewhat soft and certainly not representative of the great tasting pizza crust that you hoped to create. This is not the mouth watering pizza crust that you remember from the pizza parlor. What happened? Where did you go wrong?

If this sounds familiar, today is your lucky day because we’re going to take a look at the factors associated with this type of pizza phenomenon.  There are 3 main factors that we need to examine with respect to making great pizza at home with respect to the pizza crust you desire…

1-    Dough Selection & Proofing 2-    Oven Temperature 3-    Moisture content

Let’s take a closer look at the factors that contribute to these critical elements of creating the perfect pizza crust. Selection of Dough:

Background:

Back in Italy when pizza makers select dough classification system. Flour is classified b way of numbers. 1, 0, or 00, this refers to how finely ground the flour is and how much of the bran and germ have been removed from the final flour product.

To give you a better understanding of this, 00 flour is the most highly refined flour available and is comparable to talcum-powder. Most Italian 00 flour is made from Italian grains and sometimes blends of Italian and imported grains to achieve a range of protein somewhere in the 10–12.5% range.

Lucky for us, common brands of 00 flour can be found at the retail level in standard U.S. grocery stores. One such flour is a brand called King Arthur Flour, the company produces a “clone” of the 00 flour (some call it Italian-Style flour) with a protein level of approximately 8.5% which is somewhat lower than the imported Italian 00 flours. Though it’s not exactly an authentic Italian flour and can produce varied behavioral characteristics, it’s a good flour for baking pizza at home.

ALL-PURPOSE FLOUR: This type of flour refers to flour with a protein level between 10-12%. All purpose flour is ideal for general baking purposes.

It’s important to note that higher protein flours make firmer, stronger doughs while lower protein flours produce softer, weaker doughs. Protein values differ as a cake flour is somewhere around 7-9% protein, whereas pastry, or cookies tend to hover around 9-10%. Bread typically yields 12.5-13.5% protein, whereas clear and high-gluten yield 14-15% protein and gluten “flour” (actually refined gluten) yields somewhere around 45%.

So why are we making such a “fuss” about flour type. Glad you asked! That leads me to another important factor with respect to making pizza crispy at home.

ABSORPTION: As defined by many baking experts, absorption is simply a measurement that was established by flour producers to describe the capacity of a particular flour to absorb water and achieve a specific and desired dough consistency. The value is often times expressed in terms of percent of water absorbed by a flour sample during the measurement test. The measurement is a laboratory measurement. This is important to keep in mind because this value is not identical to what’s called the hydration ratio actually achieved in commercial applications at pizza parlors, though it is usually quite close.

(Excerpt from The Secrets Of Making Home Pizza) Get the Full Report Here: http://www.homepizzachef.com/pizza-bonanza/index.html

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Amazing Whole Wheat Thin Dream Pie

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The Amazing HPC Whole Wheat Thin Crust Dream Pie

I’ve recently been asked to post the recipe for the HPC Dream Pizza Pie on the blog. This recipe has been around for over 4 years now and is available for FREE download however I thought I would re-post it on the blog as well. If you want the downloadable version simply grab it from the links resources to the right of this post.

If you’ve never tried this pizza give it a try as it’s a favorite for our readers here at HomePizzaChef.

Suggestion – Make your dough the night before you plan to bake your pizza, this will allow plenty of time for the dough to rise and also adds to the flavor of your crust) OK… here we go!

Ingredients: * 1 teaspoon white sugar * 1 1/2 cup warm water (110 degrees F/45 degrees C- No need to boil the water) * 2 packages of Active Dry Yeast (AYD) – Easily obtained form any grocery store * 1 small bottle of Extra Virgin Olive Oil * 1-teaspoon salt * 1 ¼ cups of Stone Ground Whole Wheat Flour * 1 ¾ cups of Enriched Unbleached Bread Flour Accessories 1- Roller Pin (Or a rollable surface to flatten the dough) 1- 14” Perforated Pizza Pan (The kind with the holes punched into the bottom of the pan) 2- Large Bowls for Mixing 2- Kitchen towels or equivalent

Making The Pizza Dough Pour 1-½ cups of warm water in a bowl (Approx 105 –115 degrees) Empty the 2 packages of Active Dry Yeast into the bowl and stir until fully dissolved. Set to the side for approximately 20 minutes.

In a separate bowl mix the remaining dry ingredients (Whole wheat flour, enriched unbleached bread flour, salt, and the sugar).

Check the yeast mixture to ensure that the yeast has become active. It will appear to have increased in volume.

Slowly began to pour small amounts of the dry ingredients into the yeast and water mixture, stirring as you add the mixture. Continue to add the dry mixture until the mixture becomes solid and somewhat “clumpy”. Once you have added all of the dry ingredients to the yeast and water mixture, add approximately 1-½ teaspoons of olive oil to the mixture and continue to knead by hand. If needed, add a little more water to insure the dough is manageable. The kneading process can take 15 -25 minutes to make sure the dough is well blended.

Once the dough is well blended, cut the dough in half and roll (by hand) into (2) small dough balls. Roll the dough balls around in any leftover flour (plain white) that is available. Finally, with a small amount of olive oil, brush the dough balls lightly to moisten and place in separate bowls that you will cover with a wet kitchen cloth and place in the refrigerator overnight. For best results I suggest at least 8-12 hours… however you can use the dough if needed after 2-3 hours.

Preparing The Pizza Sauce

Ingredients: 1 –15 ounce can of tomato sauce 1- 6 ounce can of tomato paste 1 ½ teaspoons of Extra Virgin Olive Oil 1 teaspoon of minced garlic 1 teaspoon of ground oregano (Mediterranean preferred) 1 teaspoon of Italian seasoning 1 teaspoon of Basil Leaves (Mediterranean preferred)

Pour the tomato paste and tomato sauce into a bowl. Add all seasonings including the olive oil. Stir until all ingredients are thoroughly blended. This should result in a smooth tomato sauce… if more smoothness is desired add just a touch more olive oil. Set aside for 3-5 minutes.

Creating the pizza pie….

Once you’re ready to assemble the pizza, remove the dough from the refrigerator and let sit for approximately 15 minutes. The goal is to raise the temperature of the dough to room temperature…

Grab one of the dough balls and begin to shape the dough… refrigerate the leftover dough ball for future use.

Use a rolling pin to roll the dough out until it is “paper thin”… this can take 15-20 minutes… make the dough as thin as possible without tearing the dough.

Oil your pizza pan with olive oil by placing a fair amount of olive oil on a brush or a kitchen cloth. Spread evenly across the perforated pizza pan. Using a perforated pan will help create the quick baking effect that produces a crispier pizza crust. At this point we’re going to try something a little different. Pre-heat your oven to 300-325 degrees.

Once the oven is hot and BEFORE you dress your pizza… slide your pizza dough that you’ve stretched across your perforated pizza pan into the oven for NO MORE THAN 2 ½ minutes.

Remove the dough from the oven.

Now place your pizza stone in the oven. The dough has now been pre-heated and should be fairly warm. Crank your oven up to 425-450 degrees to make sue it is plenty hot prior to resuming the pizza bake.

Now we’re ready to add our pizza sauce. With a large spoon, spread your pizza sauce evenly across the pizza dough. Make sure the sauce is spread evenly across the entire pie.

Adding your pizza toppings…

OK… now we’re ready for the good stuff… here are the toppings that I use for this pizza…

Ingredients: ½ cup white or red onions (I prefer the red onions for the bold flavor…) ½ cup green pepper all seeds removed ½ cup small mushrooms ½ cup uncooked Italian Sausage – Usually found packaged in a plastic roll at any grocer 10- 15 small round slices of Canadian bacon 10- 15 small round slices of pepperoni 2 cup s finely shredded mozzarella cheese (you may use less or more depending on your taste) 1 cup finely shredded sharp cheddar cheese (measure to taste)

A sprinkle of freshly ground pepper

If you have a small automatic chopping machine use it… It’s perfect for this recipe. Place the onions,  peppers and mushrooms into the chopping machine and chop until very fine and small…

You should actually have to remove these ingredients from the chopping cup with a spoon. That’s how fine these ingredients should be… If no automatic machine is used, make sure you chop the onions, peppers and mushrooms into very small and fine portions…

Now evenly spread your cheeses across the warm pizza crust. Once your pizza sauce layer and cheese layer have been added, sprinkle the finely chopped mixture of onions, peppers and mushrooms evenly across the pizza.

Using very small pinches of Italian sausage, strategically place the Italian sausage across your pie. Once completed, add your slices of Canadian bacon and pepperoni evenly across the pizza. For better cooking, try not to overlap the meats. Once this is completed we’ll sprinkle the fresh ground pepper lightly across the entire pie.

We’re ready to slide the pizza back into the HOT oven for 6-8 minutes or until the edges of the crust are golden brown.

What’s left? Pull up a chair in the kitchen and anxiously wait for your masterpiece to complete the baking process. Once baked, carefully remove the hot pie and cut with a pizza cutter. WARNING – By this time family members and friend are probably gathering around your kitchen waiting to dig in…

Hide this secret recipe in a safe place so you can refer to it later… ENJOY!

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Italian Caponata Bruschetta

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Italian Caponata Brushetta

Bruschetta (Italian pronunciation: [brus?ket?a]  ( listen)) is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper.

Serves: 4 (makes 8 pieces)

Prep time: 15 minutes

Grilling time: 12 to 15 minutes Caponata

1 medium eggplant, about 12 ounces, cut crosswise into 1/2-inch-thick slices Kosher salt 1 small yellow onion, cut crosswise into 1/2-inch-thick slices 1/3 cup extra-virgin olive oil 1 medium tomato, seeded and roughly chopped 15 kalamata olives, pitted and finely chopped 2 tablespoons finely chopped fresh basil 1 tablespoon capers, drained 2 teaspoons balsamic vinegar 1 teaspoon finely chopped garlic Freshly ground pepper

8 slices Italian or other coarse country bread, about 1/2-inch-thick and 4 inches wide 4 ounces fresh goat cheese, crumbled

1. Rub both sides of the eggplant slices thoroughly with salt. Allow them to sit in a colander placed in the sink or over a plate for about 30 minutes to draw out their bitter juices. Rinse the eggplant well and pat dry. Brush both sides of the eggplant and onion slices with the olive oil.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Brush the cooking grates clean. Grill the eggplant and onion slices over direct medium heat, with the lid closed as much as possible, until tender, 10 to 12 minutes, turning once. Allow to cool. Coarsely chop the eggplant and onion slices and transfer to a medium bowl. Add the tomato, olives, basil, capers, vinegar, and garlic and mix well. Season to taste with salt and pepper.

4. Grill the bread slices over direct medium heat, with the lid closed as much as possible, until toasted, 2 to 3 minutes, turning once. Divide the goat cheese evenly among the bread slices, spreading it with a knife. Spoon the caponata over the goat cheese, again dividing evenly. Serve at room temperature.

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Mexican Deep-Dish Pan Pizza Recipe

Ingredients: * 2 boxes (8.5 oz size) corn muffin mix * 2 eggs * 4 tablespoons melted butter * 1 1/2 cup milk * 1 cup frozen corn kernels * Extra-virgin olive oil or, vegetable oil, for drizzling

Topping * 2 tablespoons extra-virgin or vegetable oil * 1 pound ground beef * 1 small onion, finely chopped * 1 tablespoon chili powder * 2 teaspoons ground cumin * 2 teaspoons cayenne sauce * Salt * 2 1/2 cups shredded Cheddar or jack cheese * 1/2 red bell pepper, chopped * 1 can (2 1/4 ounce sized) sliced jalapenos, drained * 2 scallions, chopped * 2 small vine ripe tomatoes, seeded and diced * 2 tablespoons drained sliced green salad olives * 2 tablespoons chopped cilantro leaves, optional garnish * 1 cup taco sauce Directions:

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Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

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* 1 tablespoon vegetable oil

* 1/2 cup water

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* 1 tablespoon fresh rosemary leaves — minced

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* 1 small red onion sliced thin and separated into pieces

Directions:

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Preheat oven to 400°F.

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Spread squash purée evenly on phyllo crust and top with bacon, rosemary, scallion greens, and onion.

Bake pizza in middle of oven until crust is golden, about 15 minutes.

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