Farmer's Quiche

Ingredients
  1 prepared 9-inch pie crust, fit into deep-dish pie pan
  1 cup chopped baked ham (about 150 Grm)
  1 cup shredded Swiss cheese (about 125 Grm)
  1 cup frozen Southern-style hash brown potatoes
  3/4 cup chopped sweet red pepper (about 1 medium-size)
  1/2 cup chopped green onion (about 4)
  3 eggs
  1/2 cup heavy cream
  2 tbls grainy mustard
  1/2 tsp salt
  1/4 tsp black pepper

Method
1. Heat oven to 450 degrees F. Prick bottom and side of pie shell all over with a fork. Line with foil; fill foil with pie weights or dried beans.
2. Bake for 9 to 11 minutes. Remove foil with weights. Bake another 5 to 7 minutes. Remove from oven; let cool slightly. Lower oven temperature to 350 degrees F.
3. Gently toss together ham, cheese, potatoes, sweet pepper and scallions in prepared pie shell.
4. Whisk together eggs, heavy cream, mustard, salt and black pepper in medium-size bowl. Pour over ham mixture in pie crust.
5. Bake quiche in 350 degrees F oven 1 hour, 15 minutes or until knife inserted near center comes out clean. 
6. Remove to wire rack and let cool 10 to 15 minutes before serving.

Tomato-Mozzarella Pizza

Ingredients
  1 large refrigerated bread dough 
  2 tablespoons yellow cornmeal 
  Cooking spray 
  1/2 kg tomatoes, thinly sliced 
  1 garlic clove, minced 
  1 cup shredded mozzarella cheese
  1/4 teaspoon black pepper 
  50 grm pancetta 
  1/4 cup thinly sliced fresh basil 

Method
1. Preheat oven to 220°C.
2. Place dough on a baking sheet sprinkled with cornmeal; press dough into a 12-inch circle. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray. Bake at 220° C for 8 minutes. Remove from oven.
3. Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes. Sprinkle garlic evenly over surface of dough; sprinkle 1/2 cup cheese evenly over dough. Arrange tomato slices on top of cheese; sprinkle with pepper. Top with remaining 1/2 cup cheese. Bake at 220° C for 5 minutes.
4. Chop pancetta. Cook pancetta in a nonstick skillet over medium heat until crisp; drain. Sprinkle pancetta over pizza; bake an additional 1 minute or until crust is golden. Sprinkle basil over pizza; 
5. let stand 2 minutes. Cut into 6 wedges.

CHEESY PIZZA

Ingredients
1/4 Kg flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted)


Method
- Mix yeast in hot water and leave it to be frosty.
- In a bowl put in the flour, salt, sugar and mix with milk and yeast.
- Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
- For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
- Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
- Sprinkle with flour if the dough is sticky.
- Put the mini round dough in a greased flat baking pan.
- Brush the mini pizza with tomato sauce.
- Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
- Sprinkle a bit of melted margerine to get a crunchy taste.
- Do the same to all the other pizza.
- Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

Uncooked Pizza Sauce

Ingredients
28 oz. of crushed tomatoes
3 oz. of tomato paste
1 tsp Oregano
2 tbsps. minced fresh garlic
1 tbsp. black pepper
3 tsps sugar
2 teaspoons of basil


Method
Whisk all together. Allow flavors to blend for one hour before using.

Cooked Pizza Sauce

Ingredients
2 Tablespoons Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Tomatoes, Finely Chopped
3 oz. Tomato Paste
2 1/2 Tablespoons Italian Seasoning
1/2 Teaspoon Salt
Black Pepper
1/2 Stick Unsalted Butter, Cut in Pieces


Method
- Heat oil in a large pan over high heat. Add onions and saute
1 minute. Stir in garlic, tomatoes, tomato paste, Italian seasoning;
season with salt and pepper to taste. 
- Bring to a boil and simmer,
stirring occasionally, about 3 minutes. Reduce heat to medium and
add butter pieces, stirring. 
- When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.
- Yield: 1 1/3 cups

NY Style Dough

Ingredients
1 1/2 cups warm water
4 1/2 cups flour
1 Tbls. oil
2 1/2 tsp. sugar
2 1/2 tsp. salt
1/2 tsp. yeast


Method
- In a large bowl, mix water with sugar and salt until dissolved. Add oil, and
then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and
press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and
knead for twelve minutes.


- Divide dough into portions
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)


- Shape each portion by sliding your palms across the top portion of dough while
curving your fingers inward toward each other and "tucking" the dough into
the center. You want a dough ball without visible seams except the bottom. Set
formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours
at room temperature to use the same day, or store in refrigerator to use the next
day. To stretch dough, place dough ball on lightly floured surface, and lightly
flour the top. Use fingertips to evenly flatten out the dough ball. Work from the
edges to the center. Place both hands within the shell edge and stretch with
fingertips and palms maintaining an even pressure. Or, use a lightly floured
rolling pin to stretch to desired shape.
- Cooking pizzas with this dough should be done on a baking stone. Using a pan
will produce a very soft "doughy" crust. The stone in the oven should be
preheated to 500F for an hour prior to baking, and should be placed in the
middle of the oven. After stretching the dough, liberally sprinkle cornmeal or
semolina on pizza peel (a wooden paddle with a handle to slide the pizza in
the oven) or a cutting board. The cornmeal allows the pizza to slide onto the
stone easily. After topping the pizza, when you are ready to cook it, pick up
an edge of the dough and lightly blow air underneath. This will loosen any
sticky areas under the dough and redistribute the cornmeal. Shake the peel
or cutting board to make sure none of the dough is sticking. Carefully slide
the pizza into the oven.

Thin Crust Dough

Ingredients
1/4 ounce dry yeast
1/4 teaspoon sugar
3/4 cup lukewarm water (105 F)


Method
- Stir yeast and sugar into water, let sit for 8 minutes or so.
In a bowl (or food processor) mix 1 3/4 cups unbleached all−purpose flour or bread flour, 1/2 teaspoon salt
- Add the yeast mixture. If using food processor, continue running
until dough forms a ball, 10−20 seconds. By hand, mix with a
sturdy spoon until ready to knead.
- On a floured surface turn out dough. Knead dough for 2 minutes or so. If dough is a little sticky, dust your fingers and counter with flour, (but as little as possible).
- Roll out by hand for a 12" pizza. Place in lightly oiled pizza pan
using your fingertips to press up to the edge and forming a shallow
lip. Sauce, cheese, and top with desired ingredients.
- Bake at 500F in pre−heated oven for 8−12 minutes, the edges will
turn a nice golden brown when done. Dough will be firm and crispy,
not soggy and soft like many other doughs.

Cheese Pizza

Ingredients
2 pizza dough
2 cheese cubes
1/2 cup tomato ketchup
2 medium onion
1 tomato 
1/2 cup cheese spread
2 capsicum 


Method
- Cut the vegetables into rings.
- Grate cheese.
- Spread the ketchup on the pizza bread.
- Now spread the rings of the vegetables.
- Lastly spread cheese and cheese spread.
- Bake in a preheated oven for 10 minutes and serve hot.

Zucchini Pizza

Ingredients
    1 large Zucchini
    1/2 cup of Mozzarella Cheese
    3 cloves of Garlic (Lasan) (crushed)
    1/2 of a 14 oz. can of Pizza Sauce
    1/2 cup of Butter (melted)


Method
- Slice the Zucchini into thick rounds. Combine the melted butter and crushed garlic in a small bowl. And set aside.
- When the coals on your barbeque are almost burned down, lay your zucchini slices on the grill. Let it cook for three minutes then turn over and brush the butter/garlic mixture on each slice. Cook for three more minutes and turn over again and brush the other side with the garlic and butter.
- Cover the slices with pizza sauce and mozzarella cheese and let cook until the cheese begins to melt. 
- Serve hot ! Enjoy

Stuffed Crust Pizza

Ingredients
    2 tsp. of Cornmeal
    2 (10 ounce) tubes of refrigerated Pizza Crust 
    8 ounces of String Cheese
    4 ounce (sliced - drained) Mushrooms 
    1 (2 ½ ounce) can of Ripe Olives (sliced - drained) 
    2 cups (8 ounces) of Mozzarella Cheese (shredded)
    1 ½ tsp. Fresh Basil (minced) or ½ tsp. Dried Basil
    1 (8 ounce) can of Pizza Sauce
    1 tbsp. Olive Oil


Method
- Sprinkle cornmeal evenly over a greased 15 x 10 x 1-inch baking pan. Unroll pizza dough or use home made pizza dough and place place on pan, letting dough drape 1-inch over the edges. Pinch center seam to seal. Place pieces of string cheese around edges of pan. Fold dough over cheese; pinch to seal.
- Brush the crust with oil; sprinkle with basil. Bake at 425*F (220*C) for 5 minutes.
- Spread sauce over crust. Sprinkle with mushrooms, olives and cheese. Bake for 10 to 12 minutes or until crust and cheese are lightly browned.
- Serve hot ! Enjoy

Seafood Pizza (2)

Ingredients
1 large flatbread dough
1/2 cup of bechamel sauce (recipe follows)
250g raw shrimp, peeled
250g fresh cooked crab meat 
1/2 red onion, sliced
1/2 green pepper, chopped
1 ripe tomato, diced
2 tsbp cilantro, chopped
1/2 cup mozarella cheese
1/4 cup Parmesan Cheese
Bechamel Sauce
1/2 cup milk
1 tbsp butter
1 tbsp flour
1 tbsp mustard powder
salt and pepper


Method
1. Saute the onion and green pepper for about 3 minutes, add shrimp and saute a few more minutes until mostly cooked.
2. Make Bechamel Sauce: in a microwave safe dish melt butter. Whisk in flour. Stir in milk and dijon. Cook on HI until thickened (a couple of minutes depending on your microwave). Stir and season to taste.
3. Spread Bechamel sauce on flatbread. Add Sauted Shrimp, onion and green pepper. Add crab meat and diced tomato.
4. Sprinkle with Mozarella, Parmesan and cilantro. Bake at 400°F for about 15 minutes (keep a close eye) until everything is HOT and the cheese has started to brown.

Pan Pizza

Ingredients
Sauce
    1 (8 ounce) can of Tomato Sauce
    1 tsp. Dry Oregano
    ½ tsp. Marjoram
    ½ tsp. Dry Basil
    ½ tsp. Garlic Salt
Dough
    4 cups of All Purpose Flour (Maida)
    ¼ cup Non-Fat Powdered Milk
    1 tbsp. Granulated Sugar
    ½ tsp. Salt
    1 (1/16 ounce) package of Dry Yeast
    2 tbsp. of Vegetable Oil (for dough)
    9 ounces of Vegetable Oil (3 ounces per pan)
    Cooking Spray (butter flavored)
    1 1/3 cup Warm Water
Topping
    Vegetables (chopped) or Ground Beef (cooked) or Chicken (cooked 


and chopped) (or any topping meat of your choice.)
    16 ounces of Mozzarella Cheese (grated)


Method
- Combine sauce ingredients and let sit for 1 hour.
- Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Let rest for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
- Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.
- Divide dough into three balls.
- Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly.
- Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans. Spray the outer edge of dough with Pam and cover with a plate. Place in warm area and allow to rise for 1 to 1 ½ hours.
- Preheat oven to 475°F. For each 9" pizza, spoon 1/3 cup sauce on dough and spread to within 1-inch of edge. Distribute 1 ½ ounces shredded mozzarella cheese on sauce. Place toppings of your choice. Top with 3 ounces mozzarella cheese . Cook until cheese is bubbling and outer crust is brown.

Delicious Bread Pizza

A health inspired pizza recipe, delicious bread pizza has toasted whole wheat bread as the pizza base and the vegetables cooked in a delectable pizza sauce as topping. 


Ingredients
4 slices of white bread
2 medium size potatoes - mashed
1 small size capsicum - finely sliced
1 small size onion - finely sliced
1 small size tomato , finely sliced
2 cloves of garlic - finely chopped
200 gms grated mozzrella cheese
butter
salt to taste
black pepper powder to taste


Method
   1. Mix all the vegetables (capsicum, onion, tomato, garlic) and sprinkle with salt and black pepper
   2. Spread butter on one side
   3. Spread the mashed potatoes
   4. Add on the mix vegetables
   5. Now spread the cheese
   6. Grill it till cheese melts and browns.
   7. Serve hot with tomato sauce 

UPSIDE DOWN PIZZA

Ingredients
1 cup boiled boneless chicken
1/2 cup capsicum
1/2 cup olives
1 cup pizza sauce
8 oz mozzarella cheese
1/4 cup Parmesan cheese
2 tbsp oil
Popover batter
2 eggs
1 cup flour
1 cup milk
1 tbs oil
1/4 tsp salt


Method
This pizza has a twist to it –– it is upside down with the crust on top! Heat oil in a pan, add chicken and fry for five minutes. Add capsicum and olives. Add pizza sauce and simmer for a couple of minutes. Pour into a transparent glass baking tray or dish, and top with mozzarella cheese.


Mix eggs, milk, oil and salt in a bowl. Add flour and mix well. Pour popover batter over the chicken mixture. Sprinkle Parmesan cheese. Bake at 425 degrees for 25-30 minutes.

VEGGIE LOVERS’ PIZZA

Ingredients
1 tbsp oil
1 tsp crushed red chillies
1 large onion, chopped
1 cup tomatoes, sliced
1 large green pepper, de-seeded and chopped
1 medium capsicum, chopped
1 cup broccoli/cauliflower florets
½ cup olives
1 cup mozzarella cheese
1 cup pizza sauce
2 thin pizza crusts


Method
Preheat oven to 375 degrees F. In a large non-stick pan, heat oil and add crushed red chillies, onion, pepper and capsicum and sauté them for five minutes or until they begin to soften. Toss in the broccoli or cauliflower florets and olives, and cook for a couple of minutes. Remove from heat.


Place the pizza crusts on two non-stick baking trays and evenly sprinkle half the cheese. Spread the pizza sauce over them and then arrange the sautéed vegetables and tomato slices on the crusts. Sprinkle the rest of the mozzarella cheese on top and bake for 15 minutes or until the edges of the crust are golden brown. Serve immediately or reheat in the microwave to serve.

BBQ CHICKEN PIZZA

Ingredients
1 (12 inch) pre-baked pizza crust
1 cup spicy barbecue sauce/chilli sauce
2 boneless chicken breast halves, cooked and cubed
1/2 cup chopped fresh coriander
1 cup sliced capsicum
1 cup chopped onion
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tsp crushed red chillies


Method
Preheat the oven to 350 degrees F. Place pizza crust on a baking tray and spread the crust with barbecue sauce. Top with chicken, coriander, capsicum, onion, and both kinds of cheese. Sprinkle the crushed chillies on top. Bake in the preheated oven for 15 minutes or until the cheese is melted.

Pizza Topping

Ingredients
6 brown bread buns
1 tbsp butter
500 grams red tomatoes
3 onions, chopped
3 cloves of garlic - crushed
1 tsp sugar
1/2 tsp chilli powder
2 pinches dried oregano
1 tbsp oil
salt to taste

For the topping
1 capsicum, sliced
3 tbsp grated processed cheese

Method
Slit each buns horizontally. Butter lightly.
Put the tomatoes in hot water for a few minutes. Take out the skin and chop.
Heat the oil and add the onions and crushed garlic. Fry for 2 minutes.
Add the tomatoes, sugar, chilli powder, oregano and salt and cook for 10 minutes.
To proceed, spread the pizza sauce on the inside of the roll and decorate with the capsicum slices.
Sprinkle the cheese and grill in a hot oven at 200 degree C (400 degree F) for 10 minutes. Serve hot.

Pizza Sauce - Italian Style

A classic Italian recipe. This is a blend of harmonious flavors of ripe tomatoes with onion, peppercorns and oregano. I often make large quantities of this sauce when tomatoes are in season and freeze it in an air-tight container. That way I am always ready to serve pizza in a hurry. You can add your favourite herbs too, like a few leaves of basil.


Ingredients
4 large sized tomatoes
2 bayleaves 
4 to 6 black peppercorns 
1 small onion, chopped
1 tsp garlic, chopped
2 tbsp tomato puree 
1/4 cup tomato ketchup
1 tsp sugar
1/2 tsp dried oregano
2 tbsp oil
salt to taste


Method
- Blanch the tomatoes in boiling water.
- Peel, cut into quarters and deseed the tomatoes.
- Chop finely and keep the tomato pulp aside.
- Heat the oil, add the bay leaves and peppercorns and sauté for a few seconds.
- Add the onion, garlic and capsicum and sauté for a few minutes.
- Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
- Add the tomato purée, ketchup, sugar and salt and simmer for some more time.
- Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard.
- Use as required.

Fajita Pizza

Ingredients
    Pizza Dough
    2 Chicken Breast Halves (boneless & skinless) (cut into thin strips)
    1 cup Colby Cheese (shredded)
    1 cup Monterey Jack Cheese (shredded)
    1 medium Green Bell Pepper (Capsicum) (sliced into ½" strips)
    1 medium Red Bell Pepper (sliced into ½" strips)
    1 medium Onion (cut into wedges)
    1 clove of Garlic (Lehsan) (minced)
    2 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) (cut into slivers)
    2 tsp. Fajita Seasoning
    ¼ cup Salsa (for garnish)
    Sour Cream (desired amount for garnish)
    Olive Oil (Zaitoon Ka Tail) (to mist crust)
    1 tsp. Olive Oil (Zaitoon Ka Tail) (divided) 


Method
    Preheat oven to 450° F.


    Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Mist the crust and the rim with olive oil.


    Cut the peppers and onions into 1/2 inch strips. Cut the chicken into thin strips.


    In a large non-stick skillet heat 1/2 teaspoon olive oil, add chicken strips, sauté until chicken is no longer pink. To the chicken add remaining oil, bell peppers, onions, fajita seasoning and garlic. Continue to sauté until chicken is thoroughly cooked and vegetables are tender crisp. Remove from heat and drain any juices. Add the salsa.


    Reduce oven temperature to 425° F. Keeping pizza crust on the pan sprinkle the colby cheese over the crust. Arrange the chicken mixture over the cheese, sprinkle the monterey jack cheese on top of the chicken.


    Bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes.


    Remove from the oven, sprinkle with cilantro/coriander leaves, let stand 8-10 minutes. Serve with additional salsa and sour cream, if desired. 

Homemade Pizza

Ingredients


    3 ½ cup White Flour or 1 ½ cup White Flour and 2 cups Whole Wheat Flour
    1 tbsp. Dry Yeast
    ½ tsp. Salt
    2 tbsp. Olive Oil
    1 ½ cup Warm Water (105-115F)


Sauce


    2 tbsp. Olive Oil
    1 (2 pound) can of Tomatoes (whole or crushed)
    ¾ tsp. Dried Oregano
    ¼ tsp. Dried Basil
    ¼ tsp. Dried Thyme
    ½ tsp. Salt
    1/8 tsp. Black Peppers (Pisi Kaali Mirch) (freshly ground)


Method


    Prepare the dough at least two hours before you assemble the pizzas.


    Mix yeast and water in a large bowl; place in warm spot for about five minutes. Sift flour and salt into the yeast. Mix well, then add olive oil and form a soft ball. Knead on floured surface until soft and elastic (about five minutes). Shape into ball and place in a lightly oiled bowl. Cover with a clean towel and place in a warm spot for about one hour. Punch down dough and reshape into ball. Cover and let sit another 20 minutes, or until it rises again. Punch down again. Refrigerate until ready to use.


    Pour olive oil into large skillet and place over medium heat. Add tomatoes to the warm olive oil with the remaining ingredients, crushing whole tomatoes with your hands as you add them to the pan. Cook over medium-low heat, breaking up tomatoes with wooden spoon, until the sauce is thick, 40-50 minutes.


    Roll out the dough and place on cookie sheets or pizza pans sprinkled with cornmeal. There is enough dough for two large thin crust pizzas. Pinch a lip along the edges. Top with sauce, cheese and your choice of pizza toppings, drizzle with olive oil and sprinkle with basil. Bake in 450F oven for 12 minutes.