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Thai pizza

19 Jan

Hugh Carpenter’s Thai pizza

Crust:

3/4 cup warm water

11/2 tsp active dry yeast

2 teaspoons sugar

5 tablespoons olive oil

11/2 teaspoons salt

1/4 cup minced fresh basil

1 tsp crushed red chili flakes

2 cups bread flour

Topping:

3 tablespoons olive oil

125 g/4 ounces smoked chicken, slivered

8 sun-dried tomatoes, soaked in hot water 5 minutes

2 Asian eggplants, Chinese rather than Japanese variety

1 ounce EACH Asiago, goat, Marscarpone, Parmesan cheese

1/3 cup mint, chopped

1 teaspoon lime zest

2 tbsp roasted, unsalted peanuts, chopped

To prepare dough: Sprinkle yeast and sugar over warm water. When bubbles appear on top, about 5 minutes, yeast has been activated.

Stir in 2 tablespoons olive oil, salt, basil and chili. Then add yeast mixture to flour and stir until dough is formed. Lightly flour hands and knead dough until smooth and no longer sticky, about 5 minutes. Lightly oil a small bowl. Rotate dough, cover with towel and let rise about 30 minutes. Knead briefly again and let rise another 30 minutes.

Set aside each of the toppings. Cut eggplant in half lengthwise into thin strips. Brush with olive oil or marinate first in a little soy sauce, dry sherry, sesame oil and black pepper. Broil or grill until cooked, then cut into bite sized pieces.

Stretch pizza dough out with your fingers. Add toppings and let rise 10 minutes.

Preheat oven to 550ºF/290ºC. If you have one, preheat your pizza stone as well. Slide pizza onto hot stone and bake about 8 minutes or until pizza crust is golden.

Cut into wedges and serve at once.

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Double Decker Pizza

11 Mar

Thanks a million to Janice and Sharon for this obviously well-loved and highly sought after 1979 Seventeen magazine gem:

seventeen pizza

pizza recipe

Does it look familiar? If you are a child of the 1980s, you will remember Pizza Hut’s priazzo:t300-priazzo main
The two-layered 1 1/4-inch high pizza pie looked like deep-dish and combined elements of pizza, quiche and lasagne. It was topped with a second layer of tomato sauce and melted cheese. Varieties included Milano, a blend of Italian sausage, pepperoni, beef, pork, bacon, mozzarella and cheddar cheese; Florentine, quiche-like with ricotta as one of five cheeses and ham and spinach; and Roma, stuffed with pepperoni, mushrooms, Italian

sausage, pork, onions, mozzarella and cheddar cheese. Online voices say the standard cheese mix was cheddar, mozzarella and jack.  The Napoli featured mozzarella, cheddar, romano and parmesan.

We did attempt a ghetto home version years ago using a Kraft pizza kit. It was a lot of work, but if you cook it right, it’s pretty amazing. Can’t remember if we pre-baked the top crust to make sure it didn’t turn into goo.

Online commentors claiming to have worked for the Wichita-based chain claim: the dough for Priazzo was more like a pie type that did not get the air in it like the other pizzas; that the top dough was a different recipe from the bottom; “The dough contained cornmeal, more oil, and the consistency was more like pie crust than pizza crust when cooked.” and others: “Perforation is key to making thin crust not bubble.  Simply poke holes with fork all over the surface of dough after its on pan.  At work they had a roller with spikes on it.  For second layer of dough you will have to do this on counter first.” And rather than sourcing a metal heat sink, many say it makes sense to cook the pie longer at a lower temperature. And, maybe baking before adding top layer of sauce and cheese to let the crust set up a bit?

This is such a calorie-bomb, we think it might be best left to memories…

But we wonder how mini pies would look? Kind of a riff on a mini pot pie/deep dish double crust pizza?

And the nominees are…

2 Feb

Nominees for the Academy Awards have been announced, and it’s full steam ahead to catch the films we’ve missed by Oscar night on March 7.
We like Oscar parties with their casual/couch potato ease, but we turn our noses up at theme food with cutesy names reflecting the contenders. (Ooh. Except maybe provencal herb flavoured popcorn in homage to Julia & Julia. Oh, the hypocrisy!)
Give us an interesting popcorn buffet, an array of tiny nibbles, and Wolfgang Puck.
An Oscar party wouldn’t be complete without Puck’s signature Smoked Salmon Pizza with Dill Crème Fraiche and Caviar, a favourite since he opened Spago in 1982. This is the 16th consecutive year that Puck has been picked by the Academy of Motion Picture Arts and Sciences to design the menu for the Governors Ball, the celebration that immediately follows the Academy Awards presentation.
This yummy pizza always makes an appearance.

SMOKED SALMON PIZZA WITH DILL CREME FRAICHE AND CAVIAR
6 ounces pizza dough (homemade or purchased)
1 tablespoon chili and garlic oil
1/4 cup thinly sliced red onion
2 tablespoons dill cream
2 ounces thinly sliced smoked salmon
1 tablespoon Sevruga, Beluga, or Osetra caviar; less expensive salmon roe or just chopped fresh chives.

Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F. On a lightly floured surface, stretch or roll out the dough into an 8- inch circle, with the outer edge a little thicker than the inner circle.
Brush the dough with the oil and arrange the onions over the pizza. Slide a pizza paddle or rimless baking sheet under the pizza and then slide the pizza onto the pizza stone.
Bake until the crust is golden brown, 6 to 8 minutes. With the pizza paddle or a large spatula, carefully remove the pizza from the oven and set it on a cutting board.
Use a knife, an icing spatula, or the back of a spoon to spread the Dill Cream over the inner circle.
Arrange the slices of salmon so that they cover the entire pizza, slightly overlapping the raised rim.
Sprinkle the chopped chives over the salmon. Using a pizza cutter or a large sharp knife, cut the pizza into 4 or 6 slices.
If you like, spoon a little caviar in the center of each slice.
Serve immediately.

DILL CREAM

 1 1/2 cups sour cream
3 tablespoons minced shallots
2 tablespoons fresh dill leaves, chopped
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground white pepper

WOLFGANG PUCK’S PIZZA DOUGH

Yield: Makes four 8-inch pizzas dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees F.)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin olive oil, plus additional for brushing
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water. 2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the metal blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball that rides around the side of the bowl on top of the blade). 3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should feel smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough should stretch easily as it is lightly pulled). 4. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. 5. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times to form a smooth, even, firm ball. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, balls can be wrapped in plastic and refrigerated for up to 2 days. 6. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.