Tag: gordon ramsay pizza recipe

Homemade Pizza Sauce

 
I’m not a snob when it comes to pizza. I have been happily enjoying greasy pizza for years, and I’m not really sure whether I will ever grow out of it. After all, when you want pizza at 2am you have to make some sacrifices. You may regret those sacrifices in the morning, but quality is never an overriding factor when the pizza craving hits right as you’re heading in for the night. I also make homemade pizza a decent amount, and I’ll admit that I’m not remotely above using jarred sauce. 
All that said, nothing beats great pizza with fresh ingredients. Using a homemade sauce makes a noticeable difference. The same thing goes for using homemade dough (even if you purchased that homemade dough from the bakery counter or a local pizza place). This sauce has a bold tomato flavor mixed with the perfect blend of spices. It’s slightly sweetened with a teaspoon of sugar, and has a little kick from the red pepper flakes. It’s well worth the time if you have it. I’ve also found that eating pizza with homemade sauce and homemade dough reduces the guilt factor you get from eating it by at least half.
I realize I’m talking about pizza and my pictures only show a jar of sauce, which is only part of the equation. You’ll have to imagine the sauce on a delicious, cheesy slice of pizza because I didn’t take pictures of the one I devoured shortly after making the sauce. But it was good. This recipe makes enough for more than one pizza, and if you keep it stored tightly it will stay good for over a week.
Enjoy!
Homemade Pizza Sauce
Recipe Slightly Adapted from Robyn Stone | Add a Pinch
Serves: 2 cups
 
Ingredients
  • ¼ cup olive oil
  • ½ medium onion, finely diced
  • 2 cloves garlic, minced
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon Kosher salt
  • 1 ½ teaspoon fresh basil (or 3/4 dried)
  • 1 ½ teaspoon granulated sugar
  • 1 teaspoon ground black pepper
  • 2 teaspoons chopped fresh oregano
  • ¼ teaspoon red pepper flakes
Instructions
  1. Drizzle
    olive oil into 3-quart saucepan over medium heat. Add onions and cook
    until translucent and tender, about 3 minutes. Stir in garlic, cayenne
    pepper, red pepper flakes, chopped basil and dried oregano. Cook for about 1 minute to release flavors.
  2. Pour
    in tomatoes, tomato paste, and add salt, sugar, and black pepper. Stir
    well to combine. Add fresh oregano. Reduce heat to low-medium and simmer
    for about 30 minutes, stirring often to prevent any sticking or
    burning.
  3. Remove from heat and use immediately or allow to cool before storing in an airtight container for up to one week.
 

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Greek Pizza

I know it is cliché to say pizza is one of my favorite foods, but it’s true, homemade pizza will always be on my top 5 favorite dishes! What I love most about making pizza from scratch is that you can add almost ANYTHING to it – all of the veggies you want! This homemade Greek pizza recipe is made with spinach, feta cheese, tomatoes and olives. It makes one large pizza (16 inches), but you can double the recipe to make two. I try not to use a lot of cheese, so feel free to increase the amounts of the toppings to your preference!

For this recipe, I used my new Super Peel® to help transfer my dough from the counter to the pizza pan, and then from the pizza pan to the wood cutting board for serving (see photos). Before I had this wonderful tool, I would usually mess up the pizza during one of the two transfers (or even both!). After all of my hard work, I would end up with holes in my dough or a mess for a pizza during my attempts to transfer the whole pizza from the pan over to my cutting board. Even my husband’s two hands did not help much when he was available to help me.The Super Peel® is the ultimate dough transfer tool, and perfect for us home bakers! A nonstick pastry cloth acts as a belt to easily transfer dough to and from the oven. You can use it for pizzas, pies, pastries…It only took me a few minutes to get it ready for use, and I was very surprised at how great it works. It does NOT stick to the dough at all, and keeps your creation completely intact. Here are some videos to learn more about how it works: http://www.superpeel.com/videos.html

GIVEAWAY! Our friends at Super Peel® generously offered to send one reader a free Super Peel®. All you have to do to enter is submit your email address via the Rafflecopter widget below, and leave a comment answering the question “What is your favorite pizza?” You can earn additional “entry points” by completing other tasks outlined for you on the widget below. One winner will be chosen via Random.org. The more entries you have, the better chance you have to win! You must have a U.S. shipping address to enter, sorry! Giveaway ends 10/01/13 at midnight, and the winner will be notified via email. Good luck!

Now back to this delicious pizza…

After you have prepared your dough, toss it or roll it out to the desired thickness and place the edge onto the edge of the Super Peel® (this step is not necessary – if the dough is sticky, the Super Peel® will pick it up easily just by placing it next to the dough).

Slide the Super Peel® underneath the dough at the same time as pulling the clipped bar up to the top of the peel.

Transfer the dough onto your pan and dress it up with toppings!

After it is done baking, place the edges of the crust onto the Super Peel® and slide the peel underneath while pulling the clipped bar up.

Wa-lah! You have a perfect, mess-free pizza!

5.0 from 2 reviews
Greek Pizza
 
Save Print
Prep time
2 hours 30 mins
Cook time
20 mins
Total
2 hours 50 mins
 
Type: Main
Serves: 2
Ingredients
  • ½ cup luke warm water
  • 1 tsp yeast
  • ½ tsp sugar
  • ½ tsp salt
  • 2 tbsp olive oil
  • 1¼ cups all-purpose flour (more as needed)
  • 1 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 12 cherry tomatoes, halved
  • ¾ cup cooked spinach
  • ⅔ cup feta cheese
  • ¼ cup sliced olives
Instructions
  1. Add water, yeast and sugar to a bowl and let stand 7 minutes to activate the yeast.
  2. Add salt, olive oil, and half of the flour. Stir.
  3. Add the remaining flour a little at a time while stirring. Dough should not be very sticky – add more flour until it is elastic and does not stick a lot to your hands.
  4. Knead for 10 minutes.
  5. Let rest for 2 hours, covered.
  6. Preheat oven to 435 degrees F.
  7. Roll out to desired thickness, then transfer to a greased pizza pan.
  8. Spread the pizza sauce over the crust, then top with remaining ingredients.
  9. Bake for 15-20 minutes, until cheese just begins to slightly brown (for a crispier crust).
  10. Cool 3 minutes before transferring to a cutting board and serving.
Makes one 16 inch pizza
    3.2.2124

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Disclaimer: A Super Peel® was provided for review. All opinions in this review are my own.

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Thin-Crust BBQ Chicken Pizza

There are only a few recipes that I know by heart, and pizza is one of them. I am always so impressed by people who can whip up a perfect meal without even looking at a cookbook. No matter how many times I cook a certain recipe, I rarely memorize it. My iPad is always at my side when I am in the kitchen!

I have been wanting to try a BBQ chicken pizza recipe for a while, but the problem is that I don’t like red onions, and my husband doesn’t like cilantro, two ingredients you usually find on BBQ chicken pizzas! Instead, I came up with my own version and used thin slices of yellow onion and green onion. I also used creme fraiche for the base, which you don’t typically find on traditional BBQ chicken pizzas, but I thought it went really well! If you want to make a lighter version, leave out the creme fraiche and just spread a thin layer of olive oil on the dough before topping with light shredded mozzarella cheese. I LOVE thin crust pizzas because they get nice and crispy in the oven, and by making thin crust pizza you cut down the carbs quite a bit.

I can’t believe it is Monday already! The weather was pretty gloomy this weekend in the city, so we had a relaxing weekend at home (except for a fun trip to IKEA today for some “window shopping”). Have a great week!

5.0 from 1 reviews
Thin-Crust BBQ Chicken Pizza
 
Print
Prep time
2 hours
Cook time
20 mins
Total
2 hours 20 mins
 
Type: Main
Serves: 6
Ingredients
  • 2 tsp dry RapidRise yeast (or 1 package)
  • 1 tsp sugar
  • 1 cup warm water
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2¼ to 2½ cups all-purpose flour
  • ½ cup BBQ sauce
  • 2 boneless, skinless chicken breasts
  • 7.5 oz creme fraiche
  • Ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup chopped green onions
  • 1 cup thinly sliced yellow onion
Instructions
  1. Add yeast, sugar and warm water to a large bowl and allow yeast to proof for 7 minutes (should turn foamy).
  2. Add salt, olive oil, and flour and mix with a hook attachment on a stand mixer or by hand with a wooden spoon, adding the flour in a little at a time until the dough does not stick to the bowl anymore.
  3. Knead with floured hands on a floured surface for 10 minutes, then return to the bowl and cover for 1 hour.
  4. Punch the dough down and let rise while preparing the chicken.
  5. Preheat oven to 425 degrees F.
  6. Add chicken breasts to a baking dish and pour ½ cup BBQ sauce evenly over the chicken breasts.
  7. Bake for 20 minutes, then remove from the oven and let cool 5 minutes.
  8. Cube the chicken breasts and set aside.
  9. Divide the dough in half and roll each half on a floured surface as thin as you can.
  10. Stretch the dough over a greased large pizza pan, then repeat with the other half of the dough.
  11. Evenly divide the creme fraiche among the two pizzas, then top with pepper and mozzarella cheese.
  12. Evenly divide the green and yellow onion over the two pizzas, then top with the cubed BBQ chicken.
  13. Drizzle with extra BBQ sauce, if desired.
  14. Bake for 15-20 minutes, until the edges are crispy and golden brown.
Makes two large pizzas
    3.2.1753

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