231 replies to this topic

[Plain Jane]

Spinach Calzones with Blue Cheese

[Emily]

Jaz sem zadnjič prvič poskusila zamrzjeno pico. Kupila sem margherito iz Hoferja, tisto, ko dobiš tri notri. Meni ni bila všeč, že videz in umeten okus nista čisto nič podobna pravi pici. Ne bom več kupila.

[Marmelada]

Pri nas nikoli ne kupujemo zamrznjene pice, niti že pripravljenega testa.

Kateri recepti za testo so vam najboljši? Jaz sem enkrat jedla pico s testom po receptu Jamija Oliverja in mi je bila zelo dobra. Za ostale pa ne vem.

[Fluffy The Stud Eater]

Jaz testo pripravim čist preprosto. Bela mehka moka, malo bele ostre moke,
topla voda, kvas, sol in malo olivnega olja z aromo česna.

[Jinadaze]

Isto, samo da dam pirino pz v moko v celoti.

[Frčica]

Jaz isto, le da dam le ostro moko.
Za 300g moke 1,5 deci mlačne vode v kateri raztopim pol kocke kvasa. Sol in olje po občutku.

[Errol]

A se danes sploh še dobi pivski kvas.

[Marmelada]

Aha, moja mama tudi nekako tako naredi testo. Me je zanimalo, če imate mogoče kakšne drugačne tehnike.

[Plain Jane]

Cauliflower Crust Pizza


Ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*

Directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.

Note for those that don’ t have a microwave:
You can steam the florets on the stove before ricing them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together!

[Sarah]

Greek Pizza

1 batch of your favourite pizza dough
1/2 batch feta cheese
1 head of garlic, cloves removed and peeled
1 tablespoon olive oil
1/4 cup fresh dill
3/4 cup freshly grated mozzarella cheese
1 15-ounce can of artichoke hearts, chopped
1/2 cup chopped kalamata olives
1/2 red onion, sliced
3-4 campari tomatoes, cut into wedges
1 roasted red pepper, cut into slices


Prepare your pizza dough as instructed. While dough is rising, prepare the crazy feta (or do this before hand – your preference). As I roasted the garlic for the crazy feta, I also tossed the loose garlic cloves listed above in the ingredients list in a tiny bit of olive oil and “pre-roasted” them for 15 minutes. I also took this time to squeeze out the moisture in the artichokes with a dish towel.
Preheat oven to 375 degrees F.
Once your dough is ready, roll into your desired shape and brush with olive oil. Top with a bit of fresh dish, then layer on mozzarella cheese, artichokes, olives, red onion, red peppers, tomatoes and crazy feta. Scatter the semi-roasted garlic cloves over top. Bake for 30-35 minutes, or until cheese is golden and crust is crispy. Top with a handful of fresh dill before serving. Serve with hummus for dipping if desired.





Garlic bread Pizza crust


1 1/8 cups warm water (100-105 degrees)
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
5 tablespoons unsalted butter
2 garlic cloves, pressed or very finely minced
2 tablespoons parmesan cheese

In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder and dried basil, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
Preheat oven to 375 degrees F.
After the dough has risen, punch it down and place it back on the floured surface. Using a roll pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas). Place the towel back over the dough and let sit in the warm place for 10 minutes. While the dough is rising again, melt 3 tablespoons of butter. Mix it with the garlic and 1 tablespoon of parmesan cheese.
Bring the dough back out and using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. You can spread the butter all over, just make sure to focus on the edges. Use it all up! Continue to make your pizza with your desired toppings. Bake the pizza for 23-25 minutes (or longer if needed, depending on your toppings), or until crust and cheese are both golden. While pizza is baking, melt remaining butter and combine with the last tablespoon of parmesan.
Remove pizza from over and immediately brush the outside edges with parmesan butter, using it all up. Sprinkle a bit of parmesan over top if desired. Serve!

[Freya_]

Jaz testo delam isto, samo da dam namesto bele moke PZ in namesto mlačne vode segrejem mleko, ne vem sicer zakaj, ker je mamin recept, ampak je res dobro testo.

[Špela]

Ko delam vegansko testo (torej dam vodo namesto mleka), mi zmeri pride testo full nekompaktno - ne glede na to, koliko moke dodajam. Ponavadi vzamem 2 skodelici moke in skodelico mrzle vode ter četrt skodelice olivnega olja. Danes sem dodajala moko in olivno olje, tako da mi je razmerje prišlo kar 1:1 z vodo/oljem pa je bilo testo še kar nekompaktno. Kaj se da narest?

Sem prej pico spekla pa je full dobra, testo je čist v redu in se tut lepo razporedi po pekaču, vseeno bi pa rada, da je v prihodnje bolj kompaktno. Predlogi?

[Kinky]

Jaz jo delam včasih po tem receptu. Pride super testo, kompaktno.

[Podgana]

Ne vem kako velik pekač imaš, ampak jaz delam iz 300-350g moke (to je za tisti velik pekač čez celo pečico) in pripravim cca 2,5 dcl tople vode (in dve žlici olivnega). Ne zlijem takoj vse vode, ampak dodajam postopoma po potrebi. Ko enkrat daš notri preveč vode, je vsega konec (ne vem zakaj je tako, ampak nobena moka več ne pomaga ). Potem testo vzhajam vsaj dvakrat, se splača.

[Špela]

Na isto velik pekač dajem testo kot ti, Podgana. Bom probala mal počasneje vodo dolivat, mogoče je je  blo res mal preveč. Danes nisem dala kvasa, ampak pecilni, nič ne vzhajam testa, ampak ga takoj dam za 10 minut v pečico, potem vzamem ven, naložim omako in nadeve in dam pico nazaj pečt še za 15-20 minut. Sem prvič tko delala, mogoče se še mal lovim.

[Kalypso]

Jaz delam po receptu: 125ml vode v kateri raztopim kvas dodam ščepec soli in jedilno žlico olivnega olja. V cc. 180-200g moke naredim luknjico in noter zlijem vsebino, nato zmešam in vse skupaj mesim na pomokani podlagi. Če pride zmes preveč mehka, dodajam moko po žličkah. Mesim cc. 5 minut, nato pokrijem s krpo in dam testo vzhajat za cc. 20-30 minut. Je bilo do sedaj vedno prav fino mehko testo. 

[Frčica]

Jaz dam na 300 g ostre moke v 1,5 dcl mlačne vode razpuščene pol kocke kvasa. Dodam še sol in 2 veliki žlici olivnega olja. Zgnetem in pustim okoli pol ure.

[Christianne]

^^Tudi jaz delam tako, le da dam še malo manj moke tam okoli 250g, je pa res, da je precej odvisno in ne rata vedno enako, še posebej če mešam belo moko s kakšno drugo. Vzhajati pustim vedno vsaj pol ure. Je pa treba paziti pri vodi, raje počasi zlivati in če jo je preveč, raje ne vse naenkrat.

[Špela]

Js probavam zdej brez kvasa, prej sem js tut v jamico sredi moke nadrobila kvas, zmešala s parimi žlicami mleka in sladkorjem in pustila pol ure, potem dolila mleko in zgnetla in dala vzhajat. Zdej bom pa delala brez kvasa, samo s pecilnim, da lahko testo takoj uporabim. Sej po moje me je sam količina vode zmedla, sem je dala preveč, bom drugič zmanjšala. 

[Christianne]

Lahko uporabiš tudi instant kvas v prahu, ki ga tudi ni treba posebej vzhajat.