Turkish Meat Pizza Recipe

Ingredients:

Dough:
1/2 envelope (1 tsp.) active dry yeast
1 tsp. sugar
2 tbsp. milk
5 c. flour
4 tbsp. butter at room temperature
2 eggs, lightly beaten
1 tsp. salt

Topping:
2 tbsp. olive oil
1 onion, chopped
8 oz. ground lamb
1 handful fresh parsley, chopped
1 egg yolk, separated (the white can be thrown away)*
1 tbsp. butter, melted

Method:

1. In a small bowl, combine yeast and sugar with milk. Allow to sit for about 10 minutes.
2. Pour flour into a large bowl and create a well in center. Pour yeast mixture into well, and add butter and eggs. Stir to combine, and then turn dough out onto a clean floured surface. Use your hands to knead mixture for about 10 minutes, or until a soft dough mixture. Put in a lightly oiled bowl and cover with a damp towel. Set aside and let rise in a warm place for 1 hour.
3. Preheat oven to 450ºF. Divide dough into golf ball-sized pieces. On a floured cookie sheet, use your hands to flatten each piece into a circle about ø-inch thick.
4. In a medium skillet, heat olive oil over medium heat. Add onion and sauté for 5 minutes. Add meat and cook for 5 minutes more, stirring often. Mix in parsley.
5. Spread a layer of topping about 1/2 -inch thick in the middle of each piece of dough. Along the outside edge of each pizza, fold 1/4 inch of dough toward center to create a border of crust.
6. Leave pizzas in a warm place to rise for another 30 minutes. Use a pastry brush to coat outer crusts with egg yolk (discard egg white). Bake for 5 to 10 minutes, or until golden brown.
7. When cooked, brush lightly with melted butter and stack in a covered saucepan for 5 minutes before serving. (This step is to soften the pastry. If you want a crisp crust, serve straight from the oven.)

Pizza recipe ~ Lets pizza!

PIZZA INGREDIENTS:
For making the base - 1 x 7 g sachet instant yeast (or 1 sachet dry yeast; 1 tsp sugar; 200ml tepid water); 350g (2 1/2 cups) strong white bread flour; 1/2 tsp salt; 2 tbsp olive oil. For the toppings - 100g cherry tomatoes, halved; 250g mozzarella, thinly sliced; small handful basil; olive oil, to drizzle

Pizza ~ Seafood Pizza

1 12 inch Pizza Dough shell (uncooked)
3/4 cup Crab meat
3/4 cup Tiny shrimp
1/2 cup Crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. Canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup White cheddar cheese grated

Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.

Pizza ~ Grilled Pizza

1 teas. Salt
1 1/2 cup Warm water divided (110F)
3 1/2 cups Unbleached white flour
1/4 cup Corn meal
1/4 cup Whole wheat flour
4 tbls. Olive oil divided
2 teas. Light brown sugar
2 pks. dry yeast
Sauce, Cheese, and Toppings of your choice

(keep in mind the cooking time of these will be shorter than in an oven.

Use toppings that take little time at all (if any) to actually cook and do not overload. Try using a soft or crumbled cheese and a cooked, warm sauce.)

DOUGH: Measure 1/2 c warm water in a bowl. Add sugar and yeast and stir to dissolve. Let stand at least 5 minutes to proof (froth forms on top).

Meanwhile, sift together into a large bowl the white flour, wheat flour, corn meal and salt. Make a depression in the middle and add 3 Ts of the olive oil and 1 c warm water. Add yeast mixture. Mix all ingredients with your hands and gather together and place on floured board. Knead about 10 minutes, adding more flour if dough is sticky, to form a smooth, elastic mass. Grease a large bowl with olive oil. Add dough, turning it to coat top.

Cover and let rise in warm place, draft−free location until doubled in size − about 45 minutes.

While dough is rising prepare desired sauces and toppings. Divide dough into 6 equal pieces and, on floured surface, roll out to desired shape about 1/2 inch thick. Coat both sides of shaped crust with olive oil, then place on grill directly over fire until upper surface begins to bubble (about 2 minutes). Fire must be very hot and grill must be clean (coals should be red with a small flame, like a steak fire; this is important). Watch crust closely and rotate with spatula if necessary. Remove crust and turn cooked side up (it should be golden brown).

Brush with olive oil, sauce, cheese and desired toppings. Sprinkle some olive oil over each pizza. Return for final cooking (2−4 minutes).

Pizza ~ Muffuletta Pizza

1/2 cup finely chopped celery
1/3 cup chopped pimento stuffed green olives
1/4 cup chopped pepperoncini
1/4 cup chopped cocktail onions
1 clove garlic, minced
3 Tbsp. extra virgin olive oil
2 tsp. dry Italian salad dressing mix
3 oz. thin sliced deli ham/salami, diced
8 oz. shredded provolone cheese
2 12" uncooked dough crusts
extra virgin olive oil

Mix first 7 ingredients for marinated olive salad and chill overnight. Combine olive salad, ham, and cheese. Top one dough crust with 1/2 of mixture. Drizzle with oil. Bake in preheated 500° F oven for 8−10 minutes or until crust is golden brown and cheese is melted. Remove from oven and cool on a wire rack for 2−3 minutes before cutting into wedges and serving. Repeat with other dough crust.

Pizza ~ Tex Mex Pizza

1 12 inch Thin Crust Dough shell (uncooked)
2 large Tomatoes, diced
1 tbls. Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cups Cheddar cheese, shredded
2 tbls. Grated parmesan cheese
1 Avocado, chopped
1/2 cup Sour cream
2 tbls. Chopped Cilantro

Spoon tomatoes over pizza dough, leaving a 1/2" border. Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and cilantro. Pass extra sour cream.

Pizza ~ Roasted Garlic and Peppers Pizza

1 large head garlic, unpeeled
2 tablespoons olive oil
1 large red onion, cut into 1/2−inch−thick rings
1/3 cup oil packed sun dried tomatoes, drained, oil reserved
1 − 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons chopped fresh parsley

Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes.

Remove from oven; let cool.

Using fingers, squeeze out roasted garlic cloves into food processor; add sun dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Prepare pizza dough of choice and have it ready to be topped. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley.

Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

Pizza ~ Margherita Pizza

2 tablespoons extra virgin olive oil
1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces
1 clove garlic, crushed and finely chopped
1/2 tsp. salt
1 12" uncooked NY Style dough crust
6 oz. mozzarella cheese, shredded
6 fresh basil leaves cut into julienne strips
extra virgin olive oil
1/4 cup fresh shredded parmesan cheese

Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl. Allow to marinate while making dough. Brush dough crust lightly with olive oil. Top with cheese, then tomatoes. Drizzle with olive oil. Bake in preheated 500F oven on pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly. Remove from oven and top with parmesan cheese, then basil. Cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

Pizza ~ Philly Cheesesteak Pizza

1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated


Sauté vegetables in 1 tb. olive oil until limp; add roast beef. Cook for three more minutes. Add Worcestershire sauce and pepper; stir and remove from heat. Set aside. Brush prepared dough with 3 tb. olive oil and spread crushed garlic over entire surface of dough. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan.

Bake in preheated 500F oven until cheese is melted and bubbly.

Let sit 5 minutes before cutting and serving.

Pizza ~ Thai Pizza

1 Pizza Dough Shell (uncooked)

Sauce:
2/3 cup smooth peanut butter
3 tablespoons Hoisin Sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
6 oz. Monterrey Jack cheese
1 cup bean sprouts
1/2 lb. small shrimp, cooked, shelled, and deveined
1/4 cup finely chopped green onions
crushed dried hot chilis, to taste
Preheat oven to 450F.

Mix sauce ingredients together. Spread sauce evenly over crust. Top with shrimp and onions, then cheese. Bake until cheese begins to brown, 12 to 15 minutes.

Remove from oven, top with bean sprouts and pepper flakes, slice and serve.

Pizza ~ BBQ Chicken Pizza

BBQ Chicken Pieces
10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce

For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro

To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5 to 6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.

To make the pizza:
Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface. Slice and serve.

Pizza ~ Chicago Style Pizza

DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All−purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt

TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese

1. For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.

2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

3. Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.

Pizza ~ Cheese Calzone

1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper

NY Style Pizza Dough

Preheat oven to 500F.
Take a 6 oz. dough ball and place on floured surface. Spread, with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no cheese mixture is in the seal. Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks. Repeat with the others.

Place calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking. Place in center of oven and bake for 10−12 minutes or until golden brown. Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.

Pizza ~ Sunny Side Up Pizza

6 Slices Bacon, cooked
Pizza Dough for 12" Pizza (try Thin Crust recipe)
2 plum tomatoes, sliced 1/4" thick
1 1/2 cups grated Cheddar cheese
1/2 teas. ground black pepper
2 eggs

Preheat oven to 500F. Prepare dough according to recipe found in this book. Divide in two and roll out into two circles about 6 inches in diameter. Place on lightly greased baking sheet. Arrange tomato slices on dough. Sprinkle cheese on tomatoes leaving a 2−3 inch well in the center (to hold the egg). Place bacon on top of cheese around the outside.

Bake the pizzas for 3 minutes. Remove from oven and crack an egg into the center of each. Sprinkle with pepper and return to oven. Bake until the egg is set and the crust is browned, about 10 minutes more.

Pizza ~ Oil Sauces

Garlic Oil Sauce:
1/4 cup extra virgin olive oil
4 cloves garlic


California Oil Sauce:
1/4 cup extra virgin olive oil
2 cloves garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/2 tsp. parsely flakes
1/4 tsp. majoram
1/4 tsp. red pepper flakes
1/4 tsp. ground black peppercorn

Southwestern Oil Sauce:
1/4 cup salad oil
2 cloves garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin seed
1/4 tsp. ground black peppercorn

To Prepare Oil Sauces:

Puree ingredients in a blender and store in a small covered jar. These recipes makes enough sauce for 2 12" pizzas. By using these examples, it's not hard to come up with your own variation based on your taste. Brush oil sauces on dough, place desired cheese, and then top. Cook just like sauced pizzas, however they may take just a little less time until done.

Pizza ~ Uncooked Pizza Sauce

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

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

Pizza ~ Cooked Pizza Sauce

2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1 Tablespoon minced Garlic
3 Italian Plum 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

Heat oil in a large skillet 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

Pizza ~ Garlic Rolls and Knots

1 batch of NY Style Dough

Garlic Mixture:

1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons Italian Parsley, finely chopped
Romano Cheese

For Garlic Rolls:
Stretch and shape dough evenly into an 18" circle. Distribute 1 tablespoon oregano over dough surface. Using a pizza cutter, cut dough into 16 equal pieces by cutting it as if you were cutting a pizza. Starting with the outer edge, roll each dough piece towards the middle.

Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500F
oven until browned. Remove and brush with garlic mixture.

Sprinkle desired amount of Romano cheese over all.

For Garlic Knots:
Stretch and shape dough into a 16" square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2" X 4" strips (they can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic and allow to proof for 1 hour. Cook in a preheated 500F oven until browned. Remove and brush with garlic mixture.

Sprinkle desired amount of Romano cheese over all.

Pizza ~ Focaccia

2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes.

Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl, and punch down after each rising.

Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping. Sprinkle with rosemary and kosher salt. Bake at 375 for 30 minutes.

Pizza ~ Zucchini Dough

3 1/2 cups Zucchini; coarsely grated
Salt
1/3 cup Flour
3 Eggs; lightly beaten
2/3 cup Parmesan cheese; grated
2 tbls. Fresh basil; (2 to 3 leaves) or 1 tsp. dried basil
Salt and pepper to taste

Place zucchini in bowl and lightly salt. Let sit for 15 minutes and squeeze out all the water that is rendered. Roll in a towel and twist again. This is to remove all possible water. Mix with rest of ingredients in a bowl. Spread on a well−oiled baking pan and bake in a 350F oven until top is dry and lightly browned (20 minutes).

Remove from oven, add desired sauce, cheese, and toppings. Return to oven and bake at 350F until done, about another 20 minutes.