KAMPPIZZA OP KOLE deur JANINE MALAN:
Die cadac high-braaipan het wonderlik gewerk as "deksel" en so het ons ons eie pizza-oond geskep.
Janine Malan van Durbanville skryf:
My skoonma Mariette Malan het 'n bobaas-plan vir 'n kamppizza ontdek. Ons het dit die naweek probeer en dit was voorwaar heerlik! En die beste van alles is, jy eet hom vuurwarm van die rooster af! Geen koue pizza met aflewering.
Só maak jy:
Eers het ons die deeg gerooster aan albei kante, dit afgehaal en al die heerlike lekkernye bo-op gesit ('n klein blikke tamatie pasta, mozarella- en cheddar-kaas gemeng met ham en stukkies spek) en toe is dit terug na 'n oop rooster.
Die cadac high-braaipan het wonderlik gewerk as "deksel' en so het ons ons eie pizza-oond geskep... Die bolaag het ook heerlik gaar geword en dit was watertand lekker.
Probeer gerus hierdie een as julle weer gaan kamp. Dis 'n lekker afwisseling van die gewone ou braaitjoppie en brood!
PIZZA ON THE GRILL!!!!!
How to Bake a Perfect Pizza on Your Grill
It’s easy to bake pizza on your grill. Pizzas are baked quick and hot—perfect for the grill. You can have picture-perfect pizzas from your grill in no time.
You will need a grill with a cover. You can use gas or charcoal though the charcoal will impart a slightly smoked flavor to your pizza.
Pizzas are baked hot and fast. On our grill, we turn the heat up all the way and have pizzas baked in eight to ten minutes. We probably should turn the heat down a bit and bake it a little longer, but hey—we have this system down.
The key to pizzas on the grill is to not burn the bottom of the crust. Elevate your pizza to get it as far from the flames as possible or put something underneath to insulate the bottom of the pan. Lately, we’ve simply slid a cookie sheet under the pizza pan. The extra pan and space between the pans is enough to slow the heat down.
If you like to use a pizza stone, you can do that on the grill. You can either use a peel and slip the pizza right on the stone or make the pizza in a pan and put the pan on the stone.
We always make thin crust pizzas. We like the crispness or thin crusts. And they’re quicker. You don’t have to let the dough rise and you can load the toppings right on the unbaked do
Here’s how to bake your pizza:
• If you are using a baking stone, start the grill and place the baking stone on the top shelf of your grill. You will want the stone very hot so let it heat for 20 minutes or so before you add the pizza.
• Mix the dough according to package or recipe directions just as if baking for the oven.
• Shape the dough into a thin crust pizza, either on the counter if you are using a stone and peel, or in a pizza pan.
• Spread a thin layer of marinara or white sauce on the dough. For awhite sauce, consider dips, ranch dressing, or sour cream.
• Spread the toppings over the sauce. Don’t pile the goodies on the pizza too deep; they tend to insulate the crust from the essential top heat.
• Place the pizza in the grill as explained above, either on a stone or in pan with a stone or another pan beneath. Set the timer—we set it for eight minutes—and then check for doneness by lifting the edge of the crust. If your grill doesn’t bake evenly, and most don’t, turn the stone or pan 180 degrees about half way through baking.
• Once done, immediately remove the pizza from the grill, and if you are using a stone, from the stone. (If you don’t remove the pizza the stone, it will continue to bake.
PIZZA SNAKES:
Whats for dinner-
Make Friday night pizza night and get the whole family involved. Little ones will love making their own pizza snakes and they're yummy too!
Serves 8-10 | Preparation Time: 15 mins | Cooking Time: 20 mins
1 kg bought ready-made dough
1 sachet KNORR Creamy Tomato & Herb Pasta Sauce
½ teaspoon (2 ml) crushed garlic
2 cups (500 ml) grated mozzarella cheese
1 tablespoon (15 ml) Robertsons Italian Herbs
green and red pepper for decoration
Divide dough into 10 equal portions and roll into long thin sausage shapes.
Arrange dough on a greased baking tray to resemble snake shapes.
Snip into the dough with scissors to create a scaled effect.
Prepare Knorr Creamy Tomato & Herb Pasta Sauce as per packet instructions, adding garlic.
Brush sauce over the dough lengths and sprinkle with cheese and herbs.
Cut small pieces of green and red pepper for the eyes and tongue.
Bake in a preheated 180°C oven for 20-30 minutes, until bread is cooked and cheese is golden and crispy.
PIZZA-BRAAIBROODJIES: [wegsleep]
Wie’t ooit gesê ’n braaibroodjie mag net met uie, tamatie en kaas wees? In plaas daarvan om die oortollige blikkies weer terug te piekel huis toe, kan jy kreatief raak en alles wat op ’n pizza sal werk, gebruik vir ’n braaibroodjie.
Jy benodig
6 snye witbrood
1 blikkie tamatie-en-uiemengsel
1 blikkie sampioene
1 blikkie aspersies
1 blikkie Weense worsies
1 blikkie pynappelstukke
2 koppies gerasperde Cheddar-kaas
Só maak jy
Pak die snye brood in drie pakkies van twee snye elk op ’n tafel of skinkbord oop.
Smeer elke sny met ’n dun lagie tamatie-en-uiemengsel.
Verdeel een koppie kaas in drie en pak dit bo-op een sny van elke pakkie.
Sny die worsies in langwerpige plakkies of wieletjies, as jy wil.
Dreineer die pynappelstukke op kombuispapier.
Een vir jou, een vir my. Verdeel nou die sampioene, aspersies, worsies en pynappelstukke tussen die pakkies en skep dit bo-op die laag kaas.
Die oorblywende koppie kaas kom nou bo-op elkeen van die vulsels, gevolg deur die ander gesmeerde sny brood.
Braai dit op ’n rooster oor kole wat medium-warm is en draai gereeld om totdat die toebroodjies aan albei kante verbruin het en die kaas lekker gesmelt is.
PAN PIZZA :
DEEG:
1 pakkie 500g Bruismeel
5ml Sout
20ml Suiker
7ml Kitsgis
30ml Olie
300ml Louwarm water
BOLAAG:
basiliekruid pesto
ansovisfilette
gebraaide spekvleis
salami
pikante pepers
agurkies
geblikte pynappel stukkies
olywe
mozzarellakaas
Meng die bruismeel, sout en suiker en strooi die kitsgis bo-oor.
Giet die olie en louwarm water oor die mengsel en meng tot stywe deeg.
Knie tot glad en elasties en tot die deeg nie meer aan jou hande vassit nie.
Bedek liggies met kleefplastiek en laat tot dubbel volume rys.
Knie af en rol effens plat. Vorm 'n groot plat sirkel.
Smeer die riffelkant van die swartpotdeksel met olie en plaas deeg daarop.
Laat weer rys.
Plaas deksel op die driepootstaander of op 'n rooster en verhit oor redelike warm kole tot deeg net-net gaar is. Smeer pesto bo-oor en pak die res van die bestanddele bo-op, sprinkel blokkies kaas heel bo-op. Plaas 'n omgekeerde swartpot of deksel oor pizza en skep 'n paar kole bo-op.
Verhit tot kaas gesmelt het.
BOEREWORS PIZZA: [MELROSE RECIPES]
Delicious as a main meal served with salads, or serve wedges as a starter. Use shop-bought bread dough to save time.
Serves 8-10
Bread dough:
560 ml (2 ¼ cups) white bread flour
1 sachet (10g) instant ...dry yeast
5 ml (1 t) salt
Pinch of sugar
250 ml (1 cup) warm water
30 ml (2 T) milk
Extra flour, for kneading
topping:
600 g thick boerewors, rolled up
250 ml (1 c) quality tomato relish
4 Melrose cheese slices, cut into strips
Mix the flour, yeast, salt and sugar in a large bowl and make a hollow in the centre. Add the water and milk and mix to form dough. Add a little more flour or a little more water if necessary. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover loosely and leave to rice until double in volume. While the dough is rising, braai the rolled up boerewors on a clasp grid over medium coals, until just cooked.
Knock the dough down and roll out into a circle of about 2 cm thick. Spread the circle with half of the tomato relish and top with the roll of boerewors. Sprinkle the cheese over and cook in a pizza oven or bake in a conventional oven for 20 minutes at 220°C, or cook on a suitable baking sheet over hot coals, until the bread is cooked through and the cheese is melted. Top with the rest of the relish and sprinkle chopped parsley over. Serve warm.
CHEESE AND ONION PIZZA: [MELROSE RECIPE]
Get a bag of ready-made bread dough at your nearest supermarket and knock this yummy pizza together in no time at all.
Makes 6 pizzas
1 kg ready -made bread dough
250 ml (1 cup) onion marmalade
12 Melrose wedges
120 g rocket
olive oil and lemon juice, to drizzle
Shaved parmesan (optional)
Preheat the oven to 220 ºC and have a couple of greased baking trays ready. Divide the dough into 6 equal parts. Using a rolling pin, roll each part of dough on a floured surface a thin as you can. Put each onto a baking and spread each with onion 2 heaped tablespoons of onion marmalade. Using 2 Melrose wedges per pizza, chop each wedge into small pieces and scatter over the onion marmalade. Bake for about 10 minutes, remove from the oven and scatter rocket over. Drizzle with a little olive oil and fresh lemon juice and top with shaved parmesan if you want. Serve immediately.
SKUD EN SKOMMELDEEG: [TY TUISKOMBUIS - ANNETTE HUMAN]Hierdie deeg is so maklik tot die kinders kan dit doen!
750ml bruismeel
200ml kookwater
200ml sonneblomolie
5ml sout
Plaas bruismeel, kookwater, olie en sout in 'n groot plastiekhouer met deksel wat dig seël. Sit deksel op en skud dit goed op en af en heen en weer totdat 'n deeg vorm.
Druk deeg liggies in twee sirkels van sowat 25cm in deursnee. Plaas jou gunsteling vulsel op en bak sowat 30minute in oond van 180 grade C.
Jy kan ook dit in groot plat oondpan druk vir 'n groot vierkantige pizza.
Ek gebruik hierdie deeg vir 'n groot vierkantige pizza en dan sit ek die volgende op:
Gerasperde beleë cheddarkaas
Gerasperde ui
3 Knoffelhuisies gekerf [of dié wat jy gekerf koop]
½ pk streekspek gesnipper
Aromat en swart peper na smaak
Bietjie gemengde droë Italiaanse kruie [nie te veel nie]
Strooi dit alles oor die pizzabasis en bak.
Heerlik!
Kan die pizza ook in 'n pan buite maak, sit deksel of foelie oor en laat gaar word.
SKON PIZZADEEG:
500ml ongesifte koekmeel [of nutty wheat/koekmeel gemeng]
20ml bakpoeier
2ml sout
60ml margarien by kamertempratuur
ongeveer 200ml melk
Sif meel, bakpoeier en sout saam.
Vryf margarien liggies in met vingertoppe.
Sny van die melk met mes in die meelmengsel tot sagte deeg vorm.
Druk deeg ewe dik op boom van 'n bak of pan.
Gooi jou vulsel oor.
Bak vir 25 minute totdat kors gaar is. [180 grade C]
Sny in vierkante en geniet.
BUSHVELD POTJIE-PIZZA: [Sue van Zyl]
1 Frozen Pizza dough Thawed
1 Small jar Pizza sauce
1 sm. pkg. Sliced Pepperoni
1 sm. pkg. Sliced ham
1 sm. Red Bell pepper Diced
1 sm. Bell pepper (green) Diced
1 sm. Purple onion Diced
½ Cup Mushrooms Sliced
Black Olives
¼ Cup Pineapple chunks
1 Cup Mozzarella cheese Shredded
Spread pizza dough on 12-inch pizza pan. Add sauce, pepperoni, ham, peppers, onions, mushrooms, black olives, pineapple chunks, and mozzarella cheese to taste.
Place pizza in No.4 or 5 potjie, cover lid, and cook on medium ashheat with a few added coals on top. Cook until dough is done and cheese is melted. Mix and Match any ingredients for your bospizza. Serve & enjoy
CAMPFIRE PIZZA:
• 1 pkg. Flour tortillas
• 1 jar Ragu [gekookte tamatiemengsel vir pizzas]
• Any 3 or 4 pizza toppings you like
• Shredded mozzarella cheese
At the Campsite:
1. Place tortilla on the griddle.
2. Add 2 to 3 T. Ragu.
3. Add your favorite toppings. No more than 3 or 4, because the tortillas are too thin.
4. Top with cheese.
5. Invert a large aluminum pan over the top to trap in heat. Cook until cheese is melted and toppings are warm.
VINNIGE PIZZA-DEEG:
2 kop koekmeel
15 ml bakpoeier
1 t sout
1/3 kop olie
2/3 kop melk
Sif die droë bestanddele saam.
Klits die olie en die melk saam en gooi by die meel mengsel.
Meng en knie lig tot glad.
Druk eweredig in bakplaat van omtrent 23 cm x 23 cm.
Plaas vulsel van u eie keuse op en bak vir 20 minute.
Bak jou pizza op jou potjie se deksel oor die kole en rooster.
ALMAL VRA NOG PANPIZZA: [Deur Huisgenoot]
BASIS
500 ml (2 k) bruismeel
’n knippie sout
100 g STORK BAKE, in klein blokkies gesny
180-200 ml (ruim ¾ k) melk
BOLAAG
375 ml (1½ k) dik tamatie-smoor
250 g gaar spek, hoender of gerookte ham, gekap
125 g sampioene, gesny
1 groen soetrissie, in dun skyfies gesny
125 ml (½ k) calamata-olywe, ontpit en gehalveer
125 ml (½ k) fetakaas, gekrummel
500 ml (2 k) mozzarellakaas, gerasper
sout en vars gemaalde swartpeper
10 ml (2 t) gekapte vars origanum
Voorverhit die oond tot 200 °C en smeer ’n bakplaat.
BASIS
Meng die meel en sout in ’n groot bak. Voeg STORK BAKE by en meng dit met jou vingerpunte in tot dit soos broodkrummels lyk. Voeg die melk bietjie vir bietjie by en meng tot ’n sagte deeg vorm. Druk die deeg plat op ’n meelbestrooide oppervlak. Plaas die deeg in die bakplaat en druk tot in die hoeke sodat die bodem eweredig bedek is.
BOLAAG
Smeer die tamatie-smoor eweredig oor die basis en tot in die hoeke. Strooi die res van die bestanddele oor en eindig met die kase, sout, peper en origanum. Bak 20-25 minute tot die bolaag borrel en die deeg gaar is. Sit warm voor.
Genoeg vir 8 mense.
KAN hierdie ook in jou platboompot maak, sit deksel op vir 'n rukkie, asook paar kole op die deksel.
MEAT LOVERS PIZZA: [UNKNOWN]
This recipe can be changed to your own tastes but this is what I came up with.
I mixed together 4 lb.s of Ground Beef along with 2 lbs. of ground Turkey and added 2 packages of Onion soup mix as a binder.
Sometimes I will add in some Soya and or Worcestershire sauce.
Then I grabbed a cookie sheet and placed the beef on it and spread it around so it was about 1 1/2″ thick, leaving about one inch of space between the beef and the edge of the pan.
To that add your favorite BBQ or Tomato sauce and then a good helping of shredded cheese (I like to use a mix of Mild Cheddar and Mozzarella)
Next I cut up and piled on some onions, green and red peppers & mushrooms.
Not enough meat? take some sausages and squeeze them out of their casings and into a skillet, cook it about half way, then spread over top of this monster of a pizza, and then add some sliced tomatoes.
Wait we need more meat! fry up some Bacon Mmmmm Bacon!
I did not add Pepperoni to this one, but if I had it it would of made it to the top!
Time to take a can of Pineapple slices and add them to the top and covered with some more cheese!
To cook this baby, set your grill to cook indirect.
If you’re using charcoal then put the coals to the side and place the pan on the other side.
If like myself you cook with gas then turn on one burner on one side and place the pan over the unlit side.
Look for a temperature range of 225 -250 F
This should take anywhere from 1 hour to maybe 2 hours, you want to be able to stick an instant read thermometer in and get a reading of 160 F.
You can also add a few chunks of hard wood to the coals or in a foil pack on the gas grill for some smokey flavour.
The reason for leaving space around the pizza is that as it cooks you will get fat draining from the meat and pooling around the pizza, just use a turkey baster to suck up the grease when needed.
Now you can either just slice it up and serve or put it on a bun as a burger, but I like it by it self, and no need for any other toppings except maybe some more BBQ sauce drizzled on top.
A lot of you maybe think that this will be not healthy, but the fat does drain off, and one or two slices will be very filling.
Next time your wanting to grill something try this Meat Lovers Pizza, it will not disappoint!
PIZZA BROODJIES:
Lekker vir kinders na skool en vinnig om te maak.
Hot dog buns
Pizzasous [pastasous werk ook goed]
Gerasperde kaas
Stukkies koue vleis, soos ham, salami ens.
Tamatieskyfies, dun gesny [opsioneel]
Sny buns middeldeur en smeer effens met botter.
Smeer pizzasous oor, nie te dik nie.
Rangskik kaas en koue vleis stukkies bo-op.
Plaas onder oond se element vir 'n paar minute of in jou mikrogolf of by kamp in platboompot, sit deksel op tot kaas gesmelt het.
Geniet!
GROOT PANPIZZA: [SARIEKOS]
(4 porsies – vir mans)
•40 ml olyfolie
•2 uie, gehalveer en in skywe gesny
•2 knoffelhuisies, fyngekap
•500 g winkelbrooddeeg
•450 g mozzarella-kaas
•4 groot rosa-tamaties
•250 g strepiespek
•3 vars tiemietakkies se blaartjies
•sout en varsgemaalde swartpeper
•ekstra olyfolie vir sprinkel
Verhit oond tot 220 grade C OF maak buite in platboompan.
Spuit pan van 35 cm in deursnee met kleefwerende kossproei.
Verhit olyfolie in ander pan. Voeg uie en knoffel by en braai tot sag en bruin. Rol deeg uit op meelbestrooide oppervlak. Plaas in voorbereide pan en laat rys op warm plek tot dubbel die grootte. Skep uiemengsel bo-op. Sny kaas in skywe en pak op uie. Sny tamaties in skywe en halveer die strepiespek. Pak tamaties en spek op kaas en uie en geur met tiemie, sout en peper. Sprinkel klein bietjie olyfolie oor en plaas in oond. Bak sowat ’n halfuur tot pizza gaar is.
Sit warm voor.
Wenk:
Jy kan winkelbrooddeeg by die meeste supermarkte koop. Vra by die bakkery-afdeling. Hou die gerysde deeg in ’n plastieksak in jou yskas tot jy dit benodig.
Om te weet
Gebruik ’n pan wat jy in die oond kan sit. Jy maak nou sommer een groot pizza waaraan almal kan eet. En dis ewe lekker vir ontbyt.
MEDITEREENSE SARDIENTJIE PIZZA: [RESEP en Foto: Carla van Rensburg]
'n Bietjie moeite, maar dit is 'n treffer in die somer saam met 'n groen slaai. (Hierdie is my variasie op die resep in die nuutse Taste, Januarie 2012).
Vir die pizza basis (3 x 23 cm) benodig jy:
333g koekmeelblom
'n pakkie suurdeeg/gis (7g)
1 eetlepel strooisuiker
125ml koppie louwarm water
80-100ml water
olyfolie
Versier jou pizza met:
3 groot sardyne
1 eetlepel koljandersaad
sade van 3 kardamompitte
2 eetlepels paprika
3 huisies knoffel
olyf olie
sap van 1 suurlemoen (en suurlemoenskil in skywe)
sout en peper
'n handvol rosa tamaties
Sit die oond aan op 180°C. Stamp die koljander- en kardamom-sade saam met die paprika fyn. Plaas dan die sardyne (gevries of vars, maar moenie ontvries nie) in 'n roosterpan en geur met paprikamengsel, suurlemoenskil en 3 eetlepels olyfolie. Bak die sardyne in die oond vir 30 minute, wanneer die vis maklik vlok is dit gaar.
Meng die strooisuiker, gis en louwarm water in 'n klein glas houer en laat staan totdat dit verdik (10 - 15 minute). Gebruik 'n groot mengbak en maak 'n holte in die meel. Wanneer die gis mengsel reg is, gooi dit bietjie vir bietjie in die holte van die meel en meng met jou vingers. Jy sal sien daar is baie meel wat agterbly, maar gebruik die res van die water spaarsamig en knie om 'n stewige deeg te vorm. Die deegdigtheid moet jou herinner aan die tuisgemaakte speeldeeg van jou kleuterskooldae. Olie dan 'n skoon bak en laat die deeg daarin rys, bedek met kleefplastiek. Dit neem ongeveer 30 minute.
Intussen stamp die knoffel fyn saam met 4 eetlepels olyfolie totdat dit verdik, amper soos mayonnaise. Geur dan met suurlemoensap na smaak. Wanneer die deeg genoeg gerys het, strooi meel op 'n skoon kombuisoppervlak en verdeel die deeg in 3 gelyke dele. Rol elke bolletjie deeg 1/2 cm dik uit en geur met sout en peper. Bak dan in die oond vir 15 minute per pizza. Wanneer die pizza-basis reg is bedek dit met die sardyne, rosa tamaties en die knoffel mayonnaise. Geur met suurlemensap, sout en peper.
ALTERNATIEF:
Bak jou pizza oor die kole op jou swartboompan se deksel.
PITA-PIZZA’S: [Kosklets - Karla Janse van Vuuren
[Foto: Micky Hoyle, Sarie Kos]
Ek het hierdie resep, wat in Sarie Kos verskyn het, dadelik op my gunstelinge-lys geplaas.
Dit is vreeslik maklik en smullekker. Natuurlik kan jy die vulsels afwissel (ek voeg altyd ’n paar by – sien opsionele bestanddele), en ek smeer ook graag ’n tamatiesous (gewoonlik uit ’n blik of bottel) op die basis.
Bestanddele:
. 4 pitabrode
. 300g mozzarella-kaas
. 250g klein tamaties, gehalveer
. 2 wieletjies fetakaas, in groot stukke gekrummel
. ’n handvol vars basielkruidblare, geskeur
. olyfolie
. varsgemaalde swartpeper, na smaak
. opsionele bestanddele: gekaramelliseerde uie, olywe, spek of ham, pynappelstukkies
Só maak mens:
1. Voorverhit die oond tot 240 °C of maak in jou Buksie-oondjie of op die deksel van jou swartpot.
2. Plaas die pitabrode op ’n bakplaat en bak in die warm oond vir sowat 10 minute.
3. Haal uit die oond en verdeel die mozzarella eweredig tussen die vier pitabrode (smeer eers ’n tamatiebasis oor, indien verkies).
4. Rangskik die tamatiehelftes bo-op en sprinkel die feta en basielkruid bo-oor (pak nou enige ekstra bestanddele waarvoor jy lus is, ook op die pitas).
5. Sprinkel ’n bietjie olyfolie oor, asook varsgemaalde swartpeper.
Bak totdat die kaas gesmelt is en geniet; saam met ’n slaaitjie, natuurlik!
‘
CHEESE CHOKE BREAD PIZZA:
Staying on the Pizza note.....how about this creative recipe. Italian Bread hollowed out and stuffed with artichoke hearts, garlic, cream cheese, basil and topped with Italian cheeses ! Yummm !
PIZZA-WIELBROOD:
Hierdie is 'n baie indrukwekkende manier om jou brooddeeg te gebruik. Dit lyk ook baie mooi as jy dit sny omdat jy die vulsel deur die brood versprei sien.
500 g brooddeeg
75 ml tamatie- en uiemengsel*
100 g spekstukkies
75 g Cheddar- of mozzarellakaas
knippie gemengde gedroogde kruie of gedroogde oreganum
Braai die spekstukkies, in 'n bietjie olie indien nodig, tot bros en bruin en laat afkoel terwyl die deeg rys.
Rol die gerysde deeg in 'n reghoek van 20 – 30 cm uit.
Smeer met tamatie- en uiemengsel. Sprinkel die gebraaide spekstukkies, kaas en gemengde kruie oor. Rol met die koekroller oor die vulsel om dit saam te druk – ja, die koekroller is nou baie vuil, maar dit help dat die vulsel nie later uitpeul nie.
Rol die reghoek in 'n lang rol op en bring die punte bymekaar om 'n sirkel te vorm.
Plaas op 'n gesmeerde bakplaat.
Gebruik 'n skerp mes en sny snytjies van 2 cm dwarsdeur tot onder, maar nie deur die breedte nie. Hou aan die binnekant van die sirkel al om die rondte ongeveer 2 cm ongesny. Begin dan om die snytjies een vir een skuins te laat lê om op mekaar te leun.
Laat die broodwiel op 'n warm plek staan om te rys vir ongeveer 20 minute. Voorverhit intussen die oond tot 180 °C.
Bak die brood vir 25 – 30 minute tot mooi bruin en gaar.
'n Goeie manier om brood te toets is om dit om te draai en aan die onderkant te klop – dit moet hol klink. Indien jy klop en die brood antwoord “Kom maar binne!” moet jy dalk maar nog een probeer bak – die stres het jou, vriend!
Plaas die brood op 'n afkoelrakkie. Terwyl die brood begin afkoel, kan jy die broodmes en die snyplank gereed kry.
* Somtyds is geblikte tamatie en uie baie waterig en smaakloos. Indien jou blikkie so blyk te wees meng die tamatie- en uiemengsel om die helfte met tamatiesous OF giet van die waterigheid uit, sodat die mengsel stywer is.
PIZZA STICKS: [ Photo: Beth Dreiling; Styling: Cari South]
Prep: 5 min., Bake: 12 min.
Servings:Makes about 12 strips
Ingredients
•1 (12-oz.) refrigerated thin pizza crust
•1 (10.5-oz.) container tomato bruschetta topping
•1 cup (4 oz.) shredded Italian cheese blend
directions
Top 1 (12-oz.) refrigerated thin pizza crust with 1 (10.5-oz.) container tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips.
OF
Maak op rooster buite.
TWO-INGREDIENT PIZZA DOUGH:[ Jennifer Cheung for Kidspot]
This fast and easy pizza dough is perfect for when you don't have time to wait for dough to prove or to play around with yeast.
Ingredients:
•1 cup self raising flour
•1 cup of Greek or natural yoghurt
•Extra flour for dusting the board
Method:
In a bowl, combine the flour and yoghurt and bring together to form a ball.
Turn out onto a floured board to knead and roll.
Knead for 5-8 minutes. Roll into a pizza shape and add toppings.
Notes
•This quantity is suitable for one pizza. This makes a great base that you can use for so many other things such as cheese and bacon scrolls and garlic bread.
•If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead it the better it comes together.
• I thought in the beginning that there was no way this will work but as I kneaded it, the dough became pliable and stretchy.
RUSTIC PIZZ/STROMBOLI: [By Rita and the photo]
Prep Time: 15 mins
Total Time: 35 mins
Serves: 8, Yield: 2 hungry men
About This Recipe
"This is a spicy, hot, meaty man's pizza/stromboli. You decide! A great food for a mans belly! If you can't handle the heat, replace the cheese for a mild cheese and sweet sausage."
INGREDIENTS:
1kg pizza dough
½ cup pizza sauce
2 links hot sausage ( cooked and sliced)
½ cup sliced pepperoni
½ cup roasted red peppers, sliced
½ cup sauteed mushrooms, with onions
8 ounces shredded habanero pepper cheese
1 teaspoon dried Italian herb seasoning
2 garlic cloves, thinly sliced
GARNICH:
chili pepper flakes
grated cheese
oolive oil
DIRECTIONS:
1.Preheat oven to 425.
2.Roll out dough into a 14 inch circle.
3.Spread all of the ingredients in order as posted to 2 inches of edges.
4.Bring the edges up and over but not to completely close. Sprinkle with pepper flakes and grated cheese. Take note of picture. This is rustic.
5.Bake for 20-25 minutes. Remove from oven and brush with olive oil.
6.You are welcome to have a bit of extra sauce on the side for the sauce lovers.
MY WENK:
Maak op rooster oor kole of in Buksie-oondjie.
PIZZA ON CRACKERBREAD: [WILNA MYBURGH]
Dis belangrik om dit, as jy dit in die mikrogolfoond sit, net vinnig in te sit. Die oond werk eintlik beter. En die rye crackerbread werk baie beter as die gewone een – dit gee 'n meer stabiele basis. Jy kan selfs die mozzarellakaas op die groente in die pan sit en dit daar laat smelt voordat jy dit op die crackerbread sit.
BESTANDDELE:
2 crackerbreads
130 g gemengde groente (robotsoetrissies, sampioene, murgpampoentjies en tamatie)
5 ml olyfolie
10 ml balsemieke asyn
sout en varsgemaalde swartpeper
5 ml gemengde, gedroogde kruie of 15 ml vars
65 g mozzarellakaas, gerasper
METODE:
Braai die groente in 5 ml olie. Wanneer dit net begin gaar word, gooi die asyn, sout en peper en kruie by. Laat al die asyn wegkook.
Skep die groente op die crackerbread, sprinkel die kaas oor en smelt dit vinnig in die mikrogolf, of rooster dit in die oond totdat die kaas gesmelt het.
PITA-PIZZA’S: [Kosklets - Karla Janse van Vuuren - Foto: Micky Hoyle, Sarie Kos]
Ek het hierdie resep, wat in Sarie Kos verskyn het, dadelik op my gunstelinge-lys geplaas.
Dit is vreeslik maklik en smullekker. Natuurlik kan jy die vulsels afwissel (ek voeg altyd ’n paar by – sien opsionele bestanddele), en ek smeer ook graag ’n tamatiesous (gewoonlik uit ’n blik of bottel) op die basis.
Bestanddele:
. 4 pitabrode
. 300g mozzarella-kaas
. 250g klein tamaties, gehalveer
. 2 wieletjies fetakaas, in groot stukke gekrummel
. ’n handvol vars basielkruidblare, geskeur
. olyfolie
. varsgemaalde swartpeper, na smaak
. opsionele bestanddele: gekaramelliseerde uie, olywe, spek of ham, pynappelstukkies
Só maak mens:
1. Voorverhit die oond tot 240 °C of maak in jou Buksie-oondjie of op die deksel van jou swartpot.
2. Plaas die pitabrode op ’n bakplaat en bak in die warm oond vir sowat 10 minute.
3. Haal uit die oond en verdeel die mozzarella eweredig tussen die vier pitabrode (smeer eers ’n tamatiebasis oor, indien verkies).
4. Rangskik die tamatiehelftes bo-op en sprinkel die feta en basielkruid bo-oor (pak nou enige ekstra bestanddele waarvoor jy lus is, ook op die pitas).
5. Sprinkel ’n bietjie olyfolie oor, asook varsgemaalde swartpeper.
Bak totdat die kaas gesmelt is en geniet; saam met ’n slaaitjie, natuurlik!
FOUR-INGREDIENT PIZZA DOUGH:
3 cups flour plus 1/4 cup flour for rolling
1 T baking powder
1 t salt
1 bottle or can of beer
METHOD:
Preheat oven to 350 degrees.
Sift 3 cups flour, baking powder and salt together. Add the beer slowly, stirring constantly, until the dough comes together. Dough will be sticky. Sprinkle 1/4 flour on a flat surface and knead the dough several times. You may need more flour depending on how sticky your dough is. Roll out the dough to 1/4-inch thickness. Place on a baking sheet or pizza stone, and poke holes with a fork on the surface. Parbake for 10 minutes. Take it out of the oven, load on your toppings and cook an additional 15 to 20 minutes or until crust is golden brown.
WENK:
Maak op jou swartpotdeksel of in jou Buksie-oond of op jou rooster oor matige vuur, pasop vir brand.
HOW TO MAKE PIZZA CONES:
When you think of cones as food, your first thought is probably a delicious ice cream cone filled with your favorite ice cream. The concept of a cone, however, can be transferred into other culinary areas. A unique way to enjoy your pizza is to eat it in a pizza cone. Pizza cones are easy to make at home and can be filled with your favorite pizza toppings. Just follow a few easy steps and you can start making and enjoying your own versions of this savory treat.
Difficulty: Moderate
Instructions
Things You'll Need
•Pizza dough
•Rolling pin
HOW TO:
1. Select your dough. Before making a pizza cone you will need to decide on the kind of dough you want to use. If you prefer to make your dough, follow your favorite recipie for homemade pizza dough. If you prefer not to make the dough, purchase a pre-made dough such as a Pillsbury or Chef Boyardee brand.
2, Roll out the dough onto a flat surface. Dust the dough with flour so that it will not stick to the surface. Use a rolling pin to stretch out the dough as thin as possible. Stretch out the dough into a rectangular shape. Make sure that it is large enough to divide into two or three sections.
3. Use a sharp knife to divide the dough into two or three sections. Cut the sections so that they are shaped as triangles.
4. Cook your dough. Bake the dough in the oven according to the recipe or package directions.
5. Assemble your cone. Once the triangles have baked, place a cylinder or paper towel roll on one end and roll the dough around until it forms a cone. Pinch the end of the cone so that there is no space left at the bottom. Allow the cones to cool so that they can harden. Fill your cones with prepared pizza toppings. The cones can now be baked again until they are heated through.
MY WENK:
'n Pizza cone is baie lekker en jy kan dit vul met enige lekkerte waaraan jy kan dink, maar dis baie werk en nie almal kry dit reg nie.
Bak jou pizza cone deeg in jou wafelpan en vou dit dan om 'n tregtertjie sodat dit die vorm behou. Sodra dit dan gevorm het vul dit dan met jou vulsels soet of sout.
Die ander baie maklike manier is koop 'n houer met roomys cones, nie die soet een nie en maak dan hiermee vir jou pizza cones. Kids gaan dit love en hulle kan self hulle eie pizza cones bou, jy sit net al die bestanddele uit.
Geniet!
AMATURE COOK USES DRINKING CANS TO MAKE HOMEMADE PIZZA CONES: [By Laurie Whitwell]HIER'S NOG 'N BRILJANTE IDEE OOR HOE OM JOU EIE GADGET TE MAAK OM DIE PIZZA CONES IN TE SIT ...REG OM GEBAK TE WORD.........Uitstekende idee.
Ever wished you could save a bit of dough by taking your homemade pizza to a game, but always worried it would simply get too messy?
Well, one amateur chef has found the solution - by baking pizza in a cone using discarded drinks cans.
Instructables user Mikeasaurus, otherwise known as Mike Warren, wanted to create a non-drip, portable pizza and discovered that a cone shape was the best method.
PIZZA IN A CONE:
Anything goes: Inventor Mike Warren recommends cooks put cheese in the base to act as a plug, along with whatever toppings they like - and lots more cheese
He writes on the site: 'Using an empty aluminum drink can as a cone-form and a standard pizza recipe, you can make your own pizza cones and take a new twist on a classic Italian dish.'
He says the pizza cones are ideal for game day, parties and picnics. Or just to placate children a dinner time.
Mr Warren first makes his own dough, cuts it into the best shape using a paper template and cooks it in the oven on a baking tray for under a minute
Then the genius starts. He takes an or ordinary aluminium soda or beer can, trims off the top with a sharp hobby knife or heavy-duty scissors, and cuts downwards to create 10 to 12 vertical ribbons.
Ordinary cans: use a sharp hobby knife or heavy-duty scissors to trim the top of the soda or beer cans and cut downwards to create 10 to 12 vertical ribbons.
Half-moon dough: The dough is cut into semi-circle shapes using a paper template, so it can be wrapped around with little overlap.
Designer:
Mike Warren says he likes to modify everyday items to make 'fun stuff'
These 'fingers' are then folded out to create a conical shape for the dough to wrap into.
Tomato sauce is slathered in, along with whatever toppings you desire and lots and lots of cheese.
He bakes them in a 175C (350F) oven for seven to 10 minutes, by which time the cheese should have melted and the dough should finish cooking, complete with a crispy crust.
On his personal site, michaelsaurus.com, Mr Warren writes: 'I hack, circuit-bend and modify everyday items into awesome new things.
'My prototypes blend functionality with whimsical absurdity as I explore ideas and concepts that others rather not touch; the results may vary but they are always fun!'
It certainly seems he has struck cheesy gold on this occasion.
How many calories are in one of these things?
The calories you will take on by making and eating a pizza cone far out-strip those of the beer and soda for which the cans were made.
An 335ml can of Coke contains 140 calories, while an average can of beer has 150.
In comparison, a can of pizza, with just cheese and tomato topping, will set you back around 250 calories, a little bit more than a normal slice of pizza - mainly due to the abundance of cheese.
If you wanted to add a few toppings that figure will be pushed higher, with an olive, ham and pepper pizza cone coming in at about 355 calories.
That is quite a bit more than the 300 calories contained in the current favourite game day food - a h!
PIZZA SCONE FINGERS: [GOLDEN CLOUD RECIPES]
Makes :2 MEDIUM PIZZAS 1 LARGE PIZZA
INGREDIENTS
500 g I 750 ml I 1/2 pack - Golden Cloud Scone Dough
1 -egg
60 ml - melted margarine or oil
175 ml -milk or water
Topping
± 375 ml - pizza or pasta topping sauce of your choice
Home-made Tomato Topping
1 X 400 g - can tomato and onion mix,
10 ml - mixed dried or Italian herbs or any fresh or dried herb combination
5 ml - garlic and herb seasoning good pinch each sugar and salt freshly ground black pepper
Cheese Topping
500 ml - grated Cheddar cheese
Variable topping ingredients:
± 750 ml topping ingredients including - strips of ham or cooked chicken breasts sliced mushrooms seeded and sliced mixed peppers chunks of mozzarella cheese and/or anything fancied on pizzas
INSTRUCTION
1. Grease/spray 2 rectangular ovenproof dishes(± 20 x 30 em diameter) or large baking tray(± 25 x 35 em) and preheat the oven to 180°C.
2. Prepare the scone dough as explained on the Golden Cloud pack, divide between the prepared dishes or tin and press out thinly and evenly to line the bases.
3. If Home-made Tomato Topping is used, add the flavouring ingredients to the tin of tomato and onion mix. Spoon and spread an even layer of topping over the dough. Arrange the variable topping ingredients over the tomato and sprinkle with cheese.
4. Bake for about 20 minutes or until the scone dough is baked and golden and the topping cooked to taste. Slice into fingers and serve warm or keep warm or reheat for a short while before serving.
20 MINUTES or TO TASTE
MY WENK:
Maak buite oor die kole die pizza.
Wenke hiervoor is op my blog onder Pizza's.
GRILLED PITA PIZZA: [MR FOOD - LET'S GET GRILLING]
Bet you never thought of making pizza on the grill, did you? Don't miss this chance to let everybody create their own pita pizza that you grill 'til it's perfectly crunchy and gooey.
Serves: 4 to 6
• 4 large (8‐inch) pitas
• 1/2 cup vegetable oil
• 1‐1/3 cups salsa, divided
• 2 cups (8 ounces) shredded Monterey Jack cheese, divided
• 1 (2‐1/4‐ounce) can sliced black olives, drained, divided
• 1 (4‐ounce) can chopped green chilies, drained, divided
WHAT TO DO:
1. Preheat grill to medium heat.
2. Brush one side of each pita with oil. Place pitas on a disposable aluminum baking sheet and top each with salsa, cheese, olives, and chilies, dividing ingredients evenly.
3. Place pan on grill, close grill cover, and grill pizzas 5 minutes, or until cheese is melted and crust begins to crisp. Remove from heat and cut pizzas into quarters.
BILTONG- FETA- ASPARAGUS AND AVO PIZZA: [ALGOA FM]
1 large (30cm) premade/homemade pizza base
30ml powdered biltong
½ disc of feta, crumbled
handful (up to half a 250g salad cuts pack) green asparagus
a little butter for frying
½ medium to large avo, in 8 slices
WHAT TO DO:
Fry the asparagus briefly over medium to high heat, just to start softening and change colour to bright green, a minute or two. Sprinkle the biltong on the base, then feta, then asparagus (or leave the feta on the outside).Top with cheese and bake. Place a slice of avocado on each of the pizza slices after baking.
Pizza principles from previously: Preheat the oven to maximum. Especially pre-made pizza bases are cooked on a pizza stone or spare floor tile, preheated with the oven - “raw” bases can be cooked on the solid shelf of the oven, and will brown and crisp brilliantly. Bake pizzas once the oven has passed the 220°C mark. Most will take 7-12mins (depending on thickness of the base and the toppings used)
Choose which ingredients go UNDER the cheese (things you don’t want to dry out eg meat), ON the cheese (eg raw mushrooms), and which are added AFTER (herbs/avo/some soft cheeses).
CAMPFIRE PIZZAS: [I'M A LAZY MOM]
Campfire Pizzas are fun because you cook them over coals in a cast iron dutch oven like this one.
Do you have one of these camping dutch ovens ? They are pretty great because not only can you cook over a bed of coals, but you can also put some coals up top on the lid. Here’s where you can find these specific dutch ovens on Amazon.
So to make these fun campfire pizzas, you need a cute, willing husband to do it for you!
But if you’re fresh out of cute, willing husbands, here’s how you can do it anyway! *wink*
(makes 6 personal sized pizzas)
3- 13.8oz tubes of refrigerated pizza dough (by the pop can biscuits)
1-2 jars of pizza sauce
shredded cheese
pepperoni (or your preferred topping)
Other items you will need:
foil
foil pie tin
dutch oven
coals from a fire
WHAT TO DO:
Make six foil balls about 1 inch in size. Just roll sheets of foil into balls, making them as even as possible. Place the foil balls into the bottom of the dutch oven spreading them out evenly. Then make a bed of coals that are nice and hot from the campfire.
TO COOK THE DOUGH:
Open one can of pizza dough and cut the dough in half. Spread one half of the dough out in the foil pie tin until it’s about the size of the pie tin bottom. Then place the pie tin on top of the foil balls in the dutch oven. Place lid on dutch oven and place over bed of coals. Then add fresh coals from the fire on top of the dutch oven. Let this cook 10-15 minutes (or longer if you like a crisper crust).
FINISHING TOUCHES:
Pull the dutch oven off the fire and take lid off. Check the pizza dough to make sure the crust is to your liking. If it is, then it’s time for toppings! Spread the pizza sauce over the pizza crust, top with cheese and pepperoni. Place the oven lid (with hot coals) back on, and place back on bed of coals. Cook 5-10 minutes more or until pizza toppings are melted and hot to you liking!
PANPIZZA MET BILTONG: [HUISGENOOT]
6 baba-uitjies, gehalveer
45 ml (3 e) bruinsuiker
olyfolie
500 g brooddeeg
100 g biltong
200 g mozzarellakaas, gerasper
’n handvol vars basilie
Verhit die oond tot 180 °C.
Spuit ’n pan met kossproei.
MAAK DAN SO:
1.Pak die uie op ’n bakplaat, besprinkel met die suiker en olyfolie en rooster ’n halfuur tot effens bruin.
2.Rol die brooddeeg rofweg in ’n sirkel uit en druk in ’n groot pan.
3.Versprei die biltong, kaas en uie op die deeg en oondbak ’n halfuur of tot gaar.
4.Besprinkel met die basilie en ’n bietjie olyfolie, sny in porsies en sit voor.
MY WENK:
Maak dit in jou swartplatboompan soos met potbrood bak.
PIZZA POPPERS: [CLOSET COOKING]
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 24
All of the flavours of pizza rolled into balls and fried until golden brown and crispy! These little pizza poppers a stuffed with plenty of melted cheese and perfect when served with pizza sauce for dipping!
INGREDIENTS:
•1 pizza dough (homemade or store bought)
•24 slices pepperoni
•24 1x1x1/4 inch pieces mozzarella
•oil of frying
•1/4 cup parmigiano reggiano (parmesan), grated
•1 teaspoon oregano or Italian seasoning blend
•1/2 teaspoon garlic powder
•salt and pepper to taste
•1/2 cup pizza sauce (homemade or store bought), hot - link this
WHAT TO DO:
1.Roll the dough out into a 12x8 inch rectangle, cut into 24 2x2 inch squares, top with pizza filling and wrap them up sealing them tightly.
2.Heat some oil in a pan over medium heat and cook until golden brown, about 3-5 minutes, set aside in paper towels to drain, sprinkle on the mixture of the parmesan, oregano, garlic powder, salt and pepper and enjoy while warm, dipped into pizza sauce.
Option: Use your favourite pizza toppings.
Option: Instead of frying, place them in a baking dish with the sealed side down, brush with oil, sprinkle on the mixture of the parmesan, oregano, garlic powder, salt and pepper and bake in a preheated 400F oven until golden brown on top, about 15 minutes.
PIZZA PUDGE PIE: [I'M A LAZY MOM RECIPES]
Maak dit in jou jaffelpan, snackwicher of soos braaibroodjie!
Bread (white bread works best)
Butter at room temp so it spreads well
Pizza sauce
Pepperoni
Shredded cheese
HERE'S HOW:
Smother two pieces of bread with butter on one side. Don’t be afraid now, SMOTHER the bread I tell you! You’ll thank me later. Even though your doctor won’t.
On the unbuttered sides spread pizza sauce on up to the edges. Then on one slice of bread lay out the pepperoni, and sprinkle with shredded cheese (whatever kind you like, I had provolone with mine and it was da bomb).
Put it together like a sandwich with buttered sides out. Place in one side of the pudgy pie maker and close it up. (or place on a griddle or skillet to cook at home)
Cook in the flames of the fire until the bread is golden brown just like a grilled cheese. You will have to open the pudgy pie maker to check it occasionally so that you don’t burn it! It usually takes about 3-5 minutes per side I would say. Or if cooking on a griddle, just flip when one side is golden brown and brown up the other side.
JUICY MEATBALL PITTAS: [SIBA'S TABLE]
Siba shows you her recipe for juicy meatballs stuffed into toasted pittas.
INGREDIENTS:
•500g lean beef mince
•2 onions, very finely chopped
•2 cloves garlic, crushed
•1 red pepper, grated
•70g fine dried breadcrumbs, slices brown bread, crusts removed, into oven at 200˚C for 5 minutes then blitzed in food processor)
•2 tbsp barbecue seasoning
•2 tbsp ground coriander
•2 tbsp ground cumin
•Handful fresh coriander, chopped
•Salt and freshly ground black pepper
•Oil for frying
•Brown pittas
•Rocket
•Cherry tomatoes, halved
•FOR THE TZATZIKI:
•1/2 cucumber
•Small handful mint, chopped
•125ml Greek yoghurt
•30ml sour cream, optional
•Salt and pepper, to taste
WHAT TO DO:
Place all ingredients into a large bowl and mix well to combine.
Take one tablespoon of mix and roll in hands to form a ball.
Repeat with rest of mixture.
Heat oil in a large frying pan.
Add meatballs and fry until golden brown on all sides.
Put on a lid or cover with tin foil and cook for another couple minutes until cooked through.
To serve, toast the pittas.
Cut in half and fill with the meatballs, rocket, tomatoes and tzatziki (see separate recipe).
To make the tzatziki, slice the cucumber in half and scrape out the core with a spoon.
Add the rest of the ingredients and stir to combine.
NAANZZA - INDIAN NAAM BREAD PIZZA:[Posted by Daily Dose of Fresh]
Save this recipe! it is a lifesaver when you are short on time and it taste fantastic.
Naanzza better know as Naan pizza is not only loaded with flavour but so easy to make that you hardly need to know how to boil an egg to pull this off. You can dress up this Naan pizza with added ingredients or you could keep it simple by using your left over chicken meat to whip up a super scrumptious cheesy lunch.
YOU'LL NEED:
1 packed shop bought Naan bread
200 g mozzarella cheese (grated)
300 g chicken fillets cubed
1/2 tsp Dahnia Jeera powder (also know as Coriander and cumin powder )
a pinch of turmeric powder
1/4 tsp chilli powder
pinch of salt
1/2 onion cubed
olive oil
3 Tbsp low-fat mayonnaise
HERE'S HOW:
Preheat oven to 200 degrees celsius.
Spray your bake sheet with non-stick baking spray and place the Naan bread on the baking sheet.
Saute’ the onions in the olive oil until translucent, add the Dahnia Jeera powder , turmeric, chilli powder and salt and saute for a minute longer.
Add the cubed chicken breast and fry until the chicken is done. Transfer the chicken to a bowl and let it cool down for a minute.
Mix the chicken and mayonnaise and spread evenly over your Naan breads. Top with the mozzarella cheese and bake for 7 – 12 Minutes until golden brown. Sprinkle with freshly chopped coriander or parsley leaves.
THE CHEAT'S VERSION:
1 packed shop bought Indian Naan bread
+- 300 g left over chicken meat (The previous night’s left over chicken flatty works well!)
3 Tbsp low-fat mayonnaise
Few drops of tabasco sauce
200 g mozzarella cheese
Preheat oven to 200 degrees celsius.
Spray your bake sheet with non-stick baking spray and place the Naan bread on the baking sheet. Shred the chicken with a fork and mix with the mayonnaise and tabasco sauce.
Divide the filling evenly over the Naan bread and top with the mozzarella cheese.
Bake for +- 7 – 12 minutes until the cheese is melted and all bubbly and brown. Sprinkle with fresh chopped coriander or parsley leafs if desired.
PIZZA IN A PAN: [makes 8 small pizzas]
FOR THE PIZZA CRUSTS:
3 ½ cups of white bread flour
1 sachet instant yeast
1 tsp salt
2 Tbsp syrup or sugar (30mls)
4Tbsp cooking oil (60mls)
1 – 2 cups luke-warm water
HERE'S HOW:
•Place the flour in a large bowl and stir in the yeast and salt
•Add the syrup and oil, mix slightly
•Stir in the water bit by bit, while stirring with a wooden spoon until the dough binds together – you may not need all the water
•Using your hands, work the dough together, then turn out onto a floured surface and knead until smooth and stretchy
•Lightly oil a bowl, and place the dough in it, cover with a cloth and leave somewhere warm to prove (double in size)
•Turn the dough out onto the floured surface again, and knock it back, knead again briefly
•Divide into eight equal pieces – each will be the base for one frying-pan-size pizza
•Roll and stretch the pieces out to a circle (they don’t need to be perfect), one at a time as you need them and fit it into the bottom of the well-oiled pan
•Add the toppings
FOR THE PIZZA TOPPINGS: – to make 8 pizzas
4 x 50gr sachets of tomato paste ( ½ per pizza)
Dried herbs – mixed herbs, or sweet basil and oreganum
500 grs Mozzarella cheese
Any other toppings you’d like to add, such as olives, asparagus, pineapple, banana with cooked bacon, tinned smoked mussels, tinned anchovies with capers, left-overs from the previous night, etc.
WHAT TO DO:
•Smear the tomato paste onto the pizza base once it is in the frying pan
•Sprinkle over the herbs
•Add any other toppings
•Add a handful of grated cheese (divide your cheese into 8 portions)
•Place the pan on a hot fire, with flames, and cover with the lid
•Cook for 7 – 10 minutes, until the cheese is thoroughly melted and the dough looks cooked on the edges
•Slide the pizza out of the pan onto a bread board, slice and enjoy!
TIPS:
•If you’re making this when camping, grate the cheese before leaving home: place the grater straight into a plastic bag (freezer size works well) and grate the whole block, lift the grater out and seal up the bag to pop into the caravan fridge. If you are packing it into a cooler box, put the bag into a plastic container to prevent your cheese being squashed back into a block.
•Make sure any toppings you use don’t need a lot of cooking, for example, cook bacon or onion first before putting onto the pizzas. Mushrooms work well raw, they cook quickly.
•Left-over braai meat is good as a topping: pork chop diced finely and paired with tinned pineapple is delicious, as is steak with asparagus. Let your imagination run wild!
•The first pizza, having been assembled in a cold pan, will take the longest to cook, thereafter they will cook quickly, so check them regularly. Ten minutes is the longest they should take to cook without being burnt on the bottom.
•The pizza crust will scorch slightly here and there – it seems to add to the flavour!
And there you have it!! The ‘Fired Up Cooking SA’ method for making pizza even when camping. This recipe was created by me for the October issue of Caravan and Outdoor Life magazine.
Now…..to go catch up on on all your posts, I’ve missed dozens. Have a wonderful weekend, people! Happy braai-ing !
PIZZA CRAVING? HAVE THIS INSTEAD: [Posted by Daily Dose of Fresh]
As the year comes to an end we are get lazier to stick to a healthy eating program and I’m finding myself craving all kinds of unhealthy foods…in my case pizza, because I LOVE pizza!!!
This innocent little Tuna melt have the perfect crispy bread base, with a good portion of protein from the tuna, plus it’s hot and gooey with melted cheese, sounds like pizza to me! But, this Tuna melts contain fewer calories than your pizza slice and the rye bread is much healthier than the white wheat flour base of a pizza.
I deliberately use mozzarella cheese as it contains less sodium and fat than your average cheddar cheese. There is also no need to butter the bread since we are using mayonnaise.
This makes a great lunch or light supper especially when you are on holiday and don’t have a lot of ingredients at hand.
RECIPE:
Serves 4 -5
INGREDIENTS:
1 Medium loaf Rye bread of choice
1 tin Tuna in brine / water
4 Tbsp light Mayonnaise
1/2 onion finely chopped
few sprigs of chives / spring onions (optional)
200 g Mozzarella cheese (+- 1 1/2 cups)
Ground black pepper
WHAT TO DO:
Preheat oven to 180 degrees celsius. Mix the tuna, onion, chives and mayonnaise in a small mixing bowl. Place the bread slices onto a cookie sheet and place about one tbsp of the tuna on each slice spreading it out to cover the whole slice. Top with the mozzarella cheese and pop into the oven for 5 minutes.
Place your oven on grill and while keeping an eye on it grill it for a further 3 – 5 minutes until golden brown. Sprinkle generously with ground black pepper before serving.
TIPS:
A family affair!
Now this is how we do it: I will preheat the oven and chop the onion and chives passing it on to hubby that will mix it in with the mayonnaise and tuna in a bowl. My son will in the meantime grate the cheese. I will place the sliced rye bread on a cookie sheet and hubby will top it with the tuna filling while my son will add the cheese on top of the tuna…10 minutes maximum! pop it in the oven and bake. While I keep an eye on the bread they will make us a lovely cup of coffee or pour some juice and voila! 20 minutes later and lunch is served.
STUFFED JALAPENO PITA BITES: [FOOD.COM - Photo by gailanng - By Gerry]
•Prep Time: 10 mins
•Total Time: 15 mins
•Servings: 36
About This Recipe
"These delicious appetizers were a hit at our Easter Sunday potluck Brunch. I was pleased to find the recipe was in one of our local cook books 'A Taste Of Heaven' and surprisingly a recipe I had been thinking of trying. Delicious, easy and a crowd pleaser! I find putting them on a cookie sheet and heating through in a 350 oven make for a marvelous hot appetizer. Also excellent at room temperature."
INGREDIENTS:
1 (18 count) packages mini pita pockets ( Cut in half)
1/4 cup margarine
1/2 cup finely diced onion
1 (8 ounce) packages cream cheese
8 slices bacon ( cooked cooled and crumbled)
1 small tomato, finely chopped
1/3 cup jalapeno peppers, finely chopped or 1/3 cup use a small 4 1/2 ounce jar of garlic and jalapeno puree
WHAT TO DO:
1.Cook bacon, cool and crumble.
2.Cut mini pitas in half with scissors.
3.In bowl microwave margarine and onions until soft - about 2 minutes.
4.Add cream cheese and blend with mixer until creamy, fold in crumbled bacon, tomato and peppers and stuff into pitas.
5.NOTE:
instead of the jalapeno peppers you may use a small jar (just under 4 1/2 ounces)of garlic and jalapeno puree, which is my favorite way of preparing these. This also makes a terrific dip.
POTATO PIZZA: [by Pops de Milk]
We just finished eating a ridiculously unhealthy and oily, yet sinfully satisfying and scrumptious “pizza.”
Essentially, all I really did was fry up two coarsely grated potatoes and shaped them into a pancake. Once it was fried I topped that with diced canned tomatoes, mushrooms, pepperoni, onions and mozzarella. I was afraid the bits of potato would stick to the pan so I poured the oil into the pan like it was a deep fryer. I think next time I make this I will go easy on the oil.
I baked this at 200°C for 10 minutes and…voila!
I’ve gained back those five pounds I lost last week!
MY WENK:
Maak hom in cast iron pan, oond is nie nodig nie.
QUESADILLAS: [KOOKKUNS]
(bedien 4)
Indien jy nie lus is vir kosmaak nie bied quesadillas altyd 'n oplossing vir 'n vinnige happie.
Koop klaar voorbereide tortillas by jou supermark. Sit 180 g cheddar tussen twee tortillas en braai vir drie minute aan elke kant in olie. Sny in kwarte en sit voor. Die inhoud hoef natuurlik nie net te bestaan uit kaas nie. Gekapte rissies smaak heerlik saam met die kaas.
BENODIG:
250 ml mieliepitte
115 g Cheddar en Mozzarella, gerasper en gemeng
60 ml olyfolie
2 jalapeno-rissies, pitte verwyder en gekap
30 ml vars oreganum, fyn gekap
8 klaarbereide tortillas
MAAK SO:
Verhit 30 ml olie in ´n pan en soteer die rissies, mielies en oreganum vir 2 minute. Smeer ´n ander pan met olyfolie, verwarm en plaas ´n tortilla daarin. Gebruik ¼ van die kaas om bo-oor te strooi gevolg deur ´n ¼ van die mieliemengsel. Sit nog ´n tortilla bo-op en druk plat met jou hand. Braai tot die tortilla bruin is aan die onderkant. Draai om en braai bruin aan ander kant.
Bedien saam met salsa.
Die cadac high-braaipan het wonderlik gewerk as "deksel" en so het ons ons eie pizza-oond geskep.
Janine Malan van Durbanville skryf:
My skoonma Mariette Malan het 'n bobaas-plan vir 'n kamppizza ontdek. Ons het dit die naweek probeer en dit was voorwaar heerlik! En die beste van alles is, jy eet hom vuurwarm van die rooster af! Geen koue pizza met aflewering.
Só maak jy:
Eers het ons die deeg gerooster aan albei kante, dit afgehaal en al die heerlike lekkernye bo-op gesit ('n klein blikke tamatie pasta, mozarella- en cheddar-kaas gemeng met ham en stukkies spek) en toe is dit terug na 'n oop rooster.
Die cadac high-braaipan het wonderlik gewerk as "deksel' en so het ons ons eie pizza-oond geskep... Die bolaag het ook heerlik gaar geword en dit was watertand lekker.
Probeer gerus hierdie een as julle weer gaan kamp. Dis 'n lekker afwisseling van die gewone ou braaitjoppie en brood!
PIZZA ON THE GRILL!!!!!
How to Bake a Perfect Pizza on Your Grill
It’s easy to bake pizza on your grill. Pizzas are baked quick and hot—perfect for the grill. You can have picture-perfect pizzas from your grill in no time.
You will need a grill with a cover. You can use gas or charcoal though the charcoal will impart a slightly smoked flavor to your pizza.
Pizzas are baked hot and fast. On our grill, we turn the heat up all the way and have pizzas baked in eight to ten minutes. We probably should turn the heat down a bit and bake it a little longer, but hey—we have this system down.
The key to pizzas on the grill is to not burn the bottom of the crust. Elevate your pizza to get it as far from the flames as possible or put something underneath to insulate the bottom of the pan. Lately, we’ve simply slid a cookie sheet under the pizza pan. The extra pan and space between the pans is enough to slow the heat down.
If you like to use a pizza stone, you can do that on the grill. You can either use a peel and slip the pizza right on the stone or make the pizza in a pan and put the pan on the stone.
We always make thin crust pizzas. We like the crispness or thin crusts. And they’re quicker. You don’t have to let the dough rise and you can load the toppings right on the unbaked do
Here’s how to bake your pizza:
• If you are using a baking stone, start the grill and place the baking stone on the top shelf of your grill. You will want the stone very hot so let it heat for 20 minutes or so before you add the pizza.
• Mix the dough according to package or recipe directions just as if baking for the oven.
• Shape the dough into a thin crust pizza, either on the counter if you are using a stone and peel, or in a pizza pan.
• Spread a thin layer of marinara or white sauce on the dough. For awhite sauce, consider dips, ranch dressing, or sour cream.
• Spread the toppings over the sauce. Don’t pile the goodies on the pizza too deep; they tend to insulate the crust from the essential top heat.
• Place the pizza in the grill as explained above, either on a stone or in pan with a stone or another pan beneath. Set the timer—we set it for eight minutes—and then check for doneness by lifting the edge of the crust. If your grill doesn’t bake evenly, and most don’t, turn the stone or pan 180 degrees about half way through baking.
• Once done, immediately remove the pizza from the grill, and if you are using a stone, from the stone. (If you don’t remove the pizza the stone, it will continue to bake.
PIZZA SNAKES:
Whats for dinner-
Make Friday night pizza night and get the whole family involved. Little ones will love making their own pizza snakes and they're yummy too!
Serves 8-10 | Preparation Time: 15 mins | Cooking Time: 20 mins
1 kg bought ready-made dough
1 sachet KNORR Creamy Tomato & Herb Pasta Sauce
½ teaspoon (2 ml) crushed garlic
2 cups (500 ml) grated mozzarella cheese
1 tablespoon (15 ml) Robertsons Italian Herbs
green and red pepper for decoration
Divide dough into 10 equal portions and roll into long thin sausage shapes.
Arrange dough on a greased baking tray to resemble snake shapes.
Snip into the dough with scissors to create a scaled effect.
Prepare Knorr Creamy Tomato & Herb Pasta Sauce as per packet instructions, adding garlic.
Brush sauce over the dough lengths and sprinkle with cheese and herbs.
Cut small pieces of green and red pepper for the eyes and tongue.
Bake in a preheated 180°C oven for 20-30 minutes, until bread is cooked and cheese is golden and crispy.
PIZZA-BRAAIBROODJIES: [wegsleep]
Wie’t ooit gesê ’n braaibroodjie mag net met uie, tamatie en kaas wees? In plaas daarvan om die oortollige blikkies weer terug te piekel huis toe, kan jy kreatief raak en alles wat op ’n pizza sal werk, gebruik vir ’n braaibroodjie.
Jy benodig
6 snye witbrood
1 blikkie tamatie-en-uiemengsel
1 blikkie sampioene
1 blikkie aspersies
1 blikkie Weense worsies
1 blikkie pynappelstukke
2 koppies gerasperde Cheddar-kaas
Só maak jy
Pak die snye brood in drie pakkies van twee snye elk op ’n tafel of skinkbord oop.
Smeer elke sny met ’n dun lagie tamatie-en-uiemengsel.
Verdeel een koppie kaas in drie en pak dit bo-op een sny van elke pakkie.
Sny die worsies in langwerpige plakkies of wieletjies, as jy wil.
Dreineer die pynappelstukke op kombuispapier.
Een vir jou, een vir my. Verdeel nou die sampioene, aspersies, worsies en pynappelstukke tussen die pakkies en skep dit bo-op die laag kaas.
Die oorblywende koppie kaas kom nou bo-op elkeen van die vulsels, gevolg deur die ander gesmeerde sny brood.
Braai dit op ’n rooster oor kole wat medium-warm is en draai gereeld om totdat die toebroodjies aan albei kante verbruin het en die kaas lekker gesmelt is.
PAN PIZZA :
DEEG:
1 pakkie 500g Bruismeel
5ml Sout
20ml Suiker
7ml Kitsgis
30ml Olie
300ml Louwarm water
BOLAAG:
basiliekruid pesto
ansovisfilette
gebraaide spekvleis
salami
pikante pepers
agurkies
geblikte pynappel stukkies
olywe
mozzarellakaas
Meng die bruismeel, sout en suiker en strooi die kitsgis bo-oor.
Giet die olie en louwarm water oor die mengsel en meng tot stywe deeg.
Knie tot glad en elasties en tot die deeg nie meer aan jou hande vassit nie.
Bedek liggies met kleefplastiek en laat tot dubbel volume rys.
Knie af en rol effens plat. Vorm 'n groot plat sirkel.
Smeer die riffelkant van die swartpotdeksel met olie en plaas deeg daarop.
Laat weer rys.
Plaas deksel op die driepootstaander of op 'n rooster en verhit oor redelike warm kole tot deeg net-net gaar is. Smeer pesto bo-oor en pak die res van die bestanddele bo-op, sprinkel blokkies kaas heel bo-op. Plaas 'n omgekeerde swartpot of deksel oor pizza en skep 'n paar kole bo-op.
Verhit tot kaas gesmelt het.
BOEREWORS PIZZA: [MELROSE RECIPES]
Delicious as a main meal served with salads, or serve wedges as a starter. Use shop-bought bread dough to save time.
Serves 8-10
Bread dough:
560 ml (2 ¼ cups) white bread flour
1 sachet (10g) instant ...dry yeast
5 ml (1 t) salt
Pinch of sugar
250 ml (1 cup) warm water
30 ml (2 T) milk
Extra flour, for kneading
topping:
600 g thick boerewors, rolled up
250 ml (1 c) quality tomato relish
4 Melrose cheese slices, cut into strips
Mix the flour, yeast, salt and sugar in a large bowl and make a hollow in the centre. Add the water and milk and mix to form dough. Add a little more flour or a little more water if necessary. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover loosely and leave to rice until double in volume. While the dough is rising, braai the rolled up boerewors on a clasp grid over medium coals, until just cooked.
Knock the dough down and roll out into a circle of about 2 cm thick. Spread the circle with half of the tomato relish and top with the roll of boerewors. Sprinkle the cheese over and cook in a pizza oven or bake in a conventional oven for 20 minutes at 220°C, or cook on a suitable baking sheet over hot coals, until the bread is cooked through and the cheese is melted. Top with the rest of the relish and sprinkle chopped parsley over. Serve warm.
CHEESE AND ONION PIZZA: [MELROSE RECIPE]
Get a bag of ready-made bread dough at your nearest supermarket and knock this yummy pizza together in no time at all.
Makes 6 pizzas
1 kg ready -made bread dough
250 ml (1 cup) onion marmalade
12 Melrose wedges
120 g rocket
olive oil and lemon juice, to drizzle
Shaved parmesan (optional)
Preheat the oven to 220 ºC and have a couple of greased baking trays ready. Divide the dough into 6 equal parts. Using a rolling pin, roll each part of dough on a floured surface a thin as you can. Put each onto a baking and spread each with onion 2 heaped tablespoons of onion marmalade. Using 2 Melrose wedges per pizza, chop each wedge into small pieces and scatter over the onion marmalade. Bake for about 10 minutes, remove from the oven and scatter rocket over. Drizzle with a little olive oil and fresh lemon juice and top with shaved parmesan if you want. Serve immediately.
SKUD EN SKOMMELDEEG: [TY TUISKOMBUIS - ANNETTE HUMAN]Hierdie deeg is so maklik tot die kinders kan dit doen!
750ml bruismeel
200ml kookwater
200ml sonneblomolie
5ml sout
Plaas bruismeel, kookwater, olie en sout in 'n groot plastiekhouer met deksel wat dig seël. Sit deksel op en skud dit goed op en af en heen en weer totdat 'n deeg vorm.
Druk deeg liggies in twee sirkels van sowat 25cm in deursnee. Plaas jou gunsteling vulsel op en bak sowat 30minute in oond van 180 grade C.
Jy kan ook dit in groot plat oondpan druk vir 'n groot vierkantige pizza.
Ek gebruik hierdie deeg vir 'n groot vierkantige pizza en dan sit ek die volgende op:
Gerasperde beleë cheddarkaas
Gerasperde ui
3 Knoffelhuisies gekerf [of dié wat jy gekerf koop]
½ pk streekspek gesnipper
Aromat en swart peper na smaak
Bietjie gemengde droë Italiaanse kruie [nie te veel nie]
Strooi dit alles oor die pizzabasis en bak.
Heerlik!
Kan die pizza ook in 'n pan buite maak, sit deksel of foelie oor en laat gaar word.
SKON PIZZADEEG:
500ml ongesifte koekmeel [of nutty wheat/koekmeel gemeng]
20ml bakpoeier
2ml sout
60ml margarien by kamertempratuur
ongeveer 200ml melk
Sif meel, bakpoeier en sout saam.
Vryf margarien liggies in met vingertoppe.
Sny van die melk met mes in die meelmengsel tot sagte deeg vorm.
Druk deeg ewe dik op boom van 'n bak of pan.
Gooi jou vulsel oor.
Bak vir 25 minute totdat kors gaar is. [180 grade C]
Sny in vierkante en geniet.
BUSHVELD POTJIE-PIZZA: [Sue van Zyl]
1 Frozen Pizza dough Thawed
1 Small jar Pizza sauce
1 sm. pkg. Sliced Pepperoni
1 sm. pkg. Sliced ham
1 sm. Red Bell pepper Diced
1 sm. Bell pepper (green) Diced
1 sm. Purple onion Diced
½ Cup Mushrooms Sliced
Black Olives
¼ Cup Pineapple chunks
1 Cup Mozzarella cheese Shredded
Spread pizza dough on 12-inch pizza pan. Add sauce, pepperoni, ham, peppers, onions, mushrooms, black olives, pineapple chunks, and mozzarella cheese to taste.
Place pizza in No.4 or 5 potjie, cover lid, and cook on medium ashheat with a few added coals on top. Cook until dough is done and cheese is melted. Mix and Match any ingredients for your bospizza. Serve & enjoy
CAMPFIRE PIZZA:
• 1 pkg. Flour tortillas
• 1 jar Ragu [gekookte tamatiemengsel vir pizzas]
• Any 3 or 4 pizza toppings you like
• Shredded mozzarella cheese
At the Campsite:
1. Place tortilla on the griddle.
2. Add 2 to 3 T. Ragu.
3. Add your favorite toppings. No more than 3 or 4, because the tortillas are too thin.
4. Top with cheese.
5. Invert a large aluminum pan over the top to trap in heat. Cook until cheese is melted and toppings are warm.
VINNIGE PIZZA-DEEG:
2 kop koekmeel
15 ml bakpoeier
1 t sout
1/3 kop olie
2/3 kop melk
Sif die droë bestanddele saam.
Klits die olie en die melk saam en gooi by die meel mengsel.
Meng en knie lig tot glad.
Druk eweredig in bakplaat van omtrent 23 cm x 23 cm.
Plaas vulsel van u eie keuse op en bak vir 20 minute.
Bak jou pizza op jou potjie se deksel oor die kole en rooster.
ALMAL VRA NOG PANPIZZA: [Deur Huisgenoot]
BASIS
500 ml (2 k) bruismeel
’n knippie sout
100 g STORK BAKE, in klein blokkies gesny
180-200 ml (ruim ¾ k) melk
BOLAAG
375 ml (1½ k) dik tamatie-smoor
250 g gaar spek, hoender of gerookte ham, gekap
125 g sampioene, gesny
1 groen soetrissie, in dun skyfies gesny
125 ml (½ k) calamata-olywe, ontpit en gehalveer
125 ml (½ k) fetakaas, gekrummel
500 ml (2 k) mozzarellakaas, gerasper
sout en vars gemaalde swartpeper
10 ml (2 t) gekapte vars origanum
Voorverhit die oond tot 200 °C en smeer ’n bakplaat.
BASIS
Meng die meel en sout in ’n groot bak. Voeg STORK BAKE by en meng dit met jou vingerpunte in tot dit soos broodkrummels lyk. Voeg die melk bietjie vir bietjie by en meng tot ’n sagte deeg vorm. Druk die deeg plat op ’n meelbestrooide oppervlak. Plaas die deeg in die bakplaat en druk tot in die hoeke sodat die bodem eweredig bedek is.
BOLAAG
Smeer die tamatie-smoor eweredig oor die basis en tot in die hoeke. Strooi die res van die bestanddele oor en eindig met die kase, sout, peper en origanum. Bak 20-25 minute tot die bolaag borrel en die deeg gaar is. Sit warm voor.
Genoeg vir 8 mense.
KAN hierdie ook in jou platboompot maak, sit deksel op vir 'n rukkie, asook paar kole op die deksel.
MEAT LOVERS PIZZA: [UNKNOWN]
This recipe can be changed to your own tastes but this is what I came up with.
I mixed together 4 lb.s of Ground Beef along with 2 lbs. of ground Turkey and added 2 packages of Onion soup mix as a binder.
Sometimes I will add in some Soya and or Worcestershire sauce.
Then I grabbed a cookie sheet and placed the beef on it and spread it around so it was about 1 1/2″ thick, leaving about one inch of space between the beef and the edge of the pan.
To that add your favorite BBQ or Tomato sauce and then a good helping of shredded cheese (I like to use a mix of Mild Cheddar and Mozzarella)
Next I cut up and piled on some onions, green and red peppers & mushrooms.
Not enough meat? take some sausages and squeeze them out of their casings and into a skillet, cook it about half way, then spread over top of this monster of a pizza, and then add some sliced tomatoes.
Wait we need more meat! fry up some Bacon Mmmmm Bacon!
I did not add Pepperoni to this one, but if I had it it would of made it to the top!
Time to take a can of Pineapple slices and add them to the top and covered with some more cheese!
To cook this baby, set your grill to cook indirect.
If you’re using charcoal then put the coals to the side and place the pan on the other side.
If like myself you cook with gas then turn on one burner on one side and place the pan over the unlit side.
Look for a temperature range of 225 -250 F
This should take anywhere from 1 hour to maybe 2 hours, you want to be able to stick an instant read thermometer in and get a reading of 160 F.
You can also add a few chunks of hard wood to the coals or in a foil pack on the gas grill for some smokey flavour.
The reason for leaving space around the pizza is that as it cooks you will get fat draining from the meat and pooling around the pizza, just use a turkey baster to suck up the grease when needed.
Now you can either just slice it up and serve or put it on a bun as a burger, but I like it by it self, and no need for any other toppings except maybe some more BBQ sauce drizzled on top.
A lot of you maybe think that this will be not healthy, but the fat does drain off, and one or two slices will be very filling.
Next time your wanting to grill something try this Meat Lovers Pizza, it will not disappoint!
PIZZA BROODJIES:
Lekker vir kinders na skool en vinnig om te maak.
Hot dog buns
Pizzasous [pastasous werk ook goed]
Gerasperde kaas
Stukkies koue vleis, soos ham, salami ens.
Tamatieskyfies, dun gesny [opsioneel]
Sny buns middeldeur en smeer effens met botter.
Smeer pizzasous oor, nie te dik nie.
Rangskik kaas en koue vleis stukkies bo-op.
Plaas onder oond se element vir 'n paar minute of in jou mikrogolf of by kamp in platboompot, sit deksel op tot kaas gesmelt het.
Geniet!
GROOT PANPIZZA: [SARIEKOS]
(4 porsies – vir mans)
•40 ml olyfolie
•2 uie, gehalveer en in skywe gesny
•2 knoffelhuisies, fyngekap
•500 g winkelbrooddeeg
•450 g mozzarella-kaas
•4 groot rosa-tamaties
•250 g strepiespek
•3 vars tiemietakkies se blaartjies
•sout en varsgemaalde swartpeper
•ekstra olyfolie vir sprinkel
Verhit oond tot 220 grade C OF maak buite in platboompan.
Spuit pan van 35 cm in deursnee met kleefwerende kossproei.
Verhit olyfolie in ander pan. Voeg uie en knoffel by en braai tot sag en bruin. Rol deeg uit op meelbestrooide oppervlak. Plaas in voorbereide pan en laat rys op warm plek tot dubbel die grootte. Skep uiemengsel bo-op. Sny kaas in skywe en pak op uie. Sny tamaties in skywe en halveer die strepiespek. Pak tamaties en spek op kaas en uie en geur met tiemie, sout en peper. Sprinkel klein bietjie olyfolie oor en plaas in oond. Bak sowat ’n halfuur tot pizza gaar is.
Sit warm voor.
Wenk:
Jy kan winkelbrooddeeg by die meeste supermarkte koop. Vra by die bakkery-afdeling. Hou die gerysde deeg in ’n plastieksak in jou yskas tot jy dit benodig.
Om te weet
Gebruik ’n pan wat jy in die oond kan sit. Jy maak nou sommer een groot pizza waaraan almal kan eet. En dis ewe lekker vir ontbyt.
MEDITEREENSE SARDIENTJIE PIZZA: [RESEP en Foto: Carla van Rensburg]
'n Bietjie moeite, maar dit is 'n treffer in die somer saam met 'n groen slaai. (Hierdie is my variasie op die resep in die nuutse Taste, Januarie 2012).
Vir die pizza basis (3 x 23 cm) benodig jy:
333g koekmeelblom
'n pakkie suurdeeg/gis (7g)
1 eetlepel strooisuiker
125ml koppie louwarm water
80-100ml water
olyfolie
Versier jou pizza met:
3 groot sardyne
1 eetlepel koljandersaad
sade van 3 kardamompitte
2 eetlepels paprika
3 huisies knoffel
olyf olie
sap van 1 suurlemoen (en suurlemoenskil in skywe)
sout en peper
'n handvol rosa tamaties
Sit die oond aan op 180°C. Stamp die koljander- en kardamom-sade saam met die paprika fyn. Plaas dan die sardyne (gevries of vars, maar moenie ontvries nie) in 'n roosterpan en geur met paprikamengsel, suurlemoenskil en 3 eetlepels olyfolie. Bak die sardyne in die oond vir 30 minute, wanneer die vis maklik vlok is dit gaar.
Meng die strooisuiker, gis en louwarm water in 'n klein glas houer en laat staan totdat dit verdik (10 - 15 minute). Gebruik 'n groot mengbak en maak 'n holte in die meel. Wanneer die gis mengsel reg is, gooi dit bietjie vir bietjie in die holte van die meel en meng met jou vingers. Jy sal sien daar is baie meel wat agterbly, maar gebruik die res van die water spaarsamig en knie om 'n stewige deeg te vorm. Die deegdigtheid moet jou herinner aan die tuisgemaakte speeldeeg van jou kleuterskooldae. Olie dan 'n skoon bak en laat die deeg daarin rys, bedek met kleefplastiek. Dit neem ongeveer 30 minute.
Intussen stamp die knoffel fyn saam met 4 eetlepels olyfolie totdat dit verdik, amper soos mayonnaise. Geur dan met suurlemoensap na smaak. Wanneer die deeg genoeg gerys het, strooi meel op 'n skoon kombuisoppervlak en verdeel die deeg in 3 gelyke dele. Rol elke bolletjie deeg 1/2 cm dik uit en geur met sout en peper. Bak dan in die oond vir 15 minute per pizza. Wanneer die pizza-basis reg is bedek dit met die sardyne, rosa tamaties en die knoffel mayonnaise. Geur met suurlemensap, sout en peper.
ALTERNATIEF:
Bak jou pizza oor die kole op jou swartboompan se deksel.
PITA-PIZZA’S: [Kosklets - Karla Janse van Vuuren
[Foto: Micky Hoyle, Sarie Kos]
Ek het hierdie resep, wat in Sarie Kos verskyn het, dadelik op my gunstelinge-lys geplaas.
Dit is vreeslik maklik en smullekker. Natuurlik kan jy die vulsels afwissel (ek voeg altyd ’n paar by – sien opsionele bestanddele), en ek smeer ook graag ’n tamatiesous (gewoonlik uit ’n blik of bottel) op die basis.
Bestanddele:
. 4 pitabrode
. 300g mozzarella-kaas
. 250g klein tamaties, gehalveer
. 2 wieletjies fetakaas, in groot stukke gekrummel
. ’n handvol vars basielkruidblare, geskeur
. olyfolie
. varsgemaalde swartpeper, na smaak
. opsionele bestanddele: gekaramelliseerde uie, olywe, spek of ham, pynappelstukkies
Só maak mens:
1. Voorverhit die oond tot 240 °C of maak in jou Buksie-oondjie of op die deksel van jou swartpot.
2. Plaas die pitabrode op ’n bakplaat en bak in die warm oond vir sowat 10 minute.
3. Haal uit die oond en verdeel die mozzarella eweredig tussen die vier pitabrode (smeer eers ’n tamatiebasis oor, indien verkies).
4. Rangskik die tamatiehelftes bo-op en sprinkel die feta en basielkruid bo-oor (pak nou enige ekstra bestanddele waarvoor jy lus is, ook op die pitas).
5. Sprinkel ’n bietjie olyfolie oor, asook varsgemaalde swartpeper.
Bak totdat die kaas gesmelt is en geniet; saam met ’n slaaitjie, natuurlik!
‘
CHEESE CHOKE BREAD PIZZA:
Staying on the Pizza note.....how about this creative recipe. Italian Bread hollowed out and stuffed with artichoke hearts, garlic, cream cheese, basil and topped with Italian cheeses ! Yummm !
PIZZA-WIELBROOD:
Hierdie is 'n baie indrukwekkende manier om jou brooddeeg te gebruik. Dit lyk ook baie mooi as jy dit sny omdat jy die vulsel deur die brood versprei sien.
500 g brooddeeg
75 ml tamatie- en uiemengsel*
100 g spekstukkies
75 g Cheddar- of mozzarellakaas
knippie gemengde gedroogde kruie of gedroogde oreganum
Braai die spekstukkies, in 'n bietjie olie indien nodig, tot bros en bruin en laat afkoel terwyl die deeg rys.
Rol die gerysde deeg in 'n reghoek van 20 – 30 cm uit.
Smeer met tamatie- en uiemengsel. Sprinkel die gebraaide spekstukkies, kaas en gemengde kruie oor. Rol met die koekroller oor die vulsel om dit saam te druk – ja, die koekroller is nou baie vuil, maar dit help dat die vulsel nie later uitpeul nie.
Rol die reghoek in 'n lang rol op en bring die punte bymekaar om 'n sirkel te vorm.
Plaas op 'n gesmeerde bakplaat.
Gebruik 'n skerp mes en sny snytjies van 2 cm dwarsdeur tot onder, maar nie deur die breedte nie. Hou aan die binnekant van die sirkel al om die rondte ongeveer 2 cm ongesny. Begin dan om die snytjies een vir een skuins te laat lê om op mekaar te leun.
Laat die broodwiel op 'n warm plek staan om te rys vir ongeveer 20 minute. Voorverhit intussen die oond tot 180 °C.
Bak die brood vir 25 – 30 minute tot mooi bruin en gaar.
'n Goeie manier om brood te toets is om dit om te draai en aan die onderkant te klop – dit moet hol klink. Indien jy klop en die brood antwoord “Kom maar binne!” moet jy dalk maar nog een probeer bak – die stres het jou, vriend!
Plaas die brood op 'n afkoelrakkie. Terwyl die brood begin afkoel, kan jy die broodmes en die snyplank gereed kry.
* Somtyds is geblikte tamatie en uie baie waterig en smaakloos. Indien jou blikkie so blyk te wees meng die tamatie- en uiemengsel om die helfte met tamatiesous OF giet van die waterigheid uit, sodat die mengsel stywer is.
PIZZA STICKS: [ Photo: Beth Dreiling; Styling: Cari South]
Prep: 5 min., Bake: 12 min.
Servings:Makes about 12 strips
Ingredients
•1 (12-oz.) refrigerated thin pizza crust
•1 (10.5-oz.) container tomato bruschetta topping
•1 cup (4 oz.) shredded Italian cheese blend
directions
Top 1 (12-oz.) refrigerated thin pizza crust with 1 (10.5-oz.) container tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips.
OF
Maak op rooster buite.
TWO-INGREDIENT PIZZA DOUGH:[ Jennifer Cheung for Kidspot]
This fast and easy pizza dough is perfect for when you don't have time to wait for dough to prove or to play around with yeast.
Ingredients:
•1 cup self raising flour
•1 cup of Greek or natural yoghurt
•Extra flour for dusting the board
Method:
In a bowl, combine the flour and yoghurt and bring together to form a ball.
Turn out onto a floured board to knead and roll.
Knead for 5-8 minutes. Roll into a pizza shape and add toppings.
Notes
•This quantity is suitable for one pizza. This makes a great base that you can use for so many other things such as cheese and bacon scrolls and garlic bread.
•If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead it the better it comes together.
• I thought in the beginning that there was no way this will work but as I kneaded it, the dough became pliable and stretchy.
RUSTIC PIZZ/STROMBOLI: [By Rita and the photo]
Prep Time: 15 mins
Total Time: 35 mins
Serves: 8, Yield: 2 hungry men
About This Recipe
"This is a spicy, hot, meaty man's pizza/stromboli. You decide! A great food for a mans belly! If you can't handle the heat, replace the cheese for a mild cheese and sweet sausage."
INGREDIENTS:
1kg pizza dough
½ cup pizza sauce
2 links hot sausage ( cooked and sliced)
½ cup sliced pepperoni
½ cup roasted red peppers, sliced
½ cup sauteed mushrooms, with onions
8 ounces shredded habanero pepper cheese
1 teaspoon dried Italian herb seasoning
2 garlic cloves, thinly sliced
GARNICH:
chili pepper flakes
grated cheese
oolive oil
DIRECTIONS:
1.Preheat oven to 425.
2.Roll out dough into a 14 inch circle.
3.Spread all of the ingredients in order as posted to 2 inches of edges.
4.Bring the edges up and over but not to completely close. Sprinkle with pepper flakes and grated cheese. Take note of picture. This is rustic.
5.Bake for 20-25 minutes. Remove from oven and brush with olive oil.
6.You are welcome to have a bit of extra sauce on the side for the sauce lovers.
MY WENK:
Maak op rooster oor kole of in Buksie-oondjie.
PIZZA ON CRACKERBREAD: [WILNA MYBURGH]
Dis belangrik om dit, as jy dit in die mikrogolfoond sit, net vinnig in te sit. Die oond werk eintlik beter. En die rye crackerbread werk baie beter as die gewone een – dit gee 'n meer stabiele basis. Jy kan selfs die mozzarellakaas op die groente in die pan sit en dit daar laat smelt voordat jy dit op die crackerbread sit.
BESTANDDELE:
2 crackerbreads
130 g gemengde groente (robotsoetrissies, sampioene, murgpampoentjies en tamatie)
5 ml olyfolie
10 ml balsemieke asyn
sout en varsgemaalde swartpeper
5 ml gemengde, gedroogde kruie of 15 ml vars
65 g mozzarellakaas, gerasper
METODE:
Braai die groente in 5 ml olie. Wanneer dit net begin gaar word, gooi die asyn, sout en peper en kruie by. Laat al die asyn wegkook.
Skep die groente op die crackerbread, sprinkel die kaas oor en smelt dit vinnig in die mikrogolf, of rooster dit in die oond totdat die kaas gesmelt het.
PITA-PIZZA’S: [Kosklets - Karla Janse van Vuuren - Foto: Micky Hoyle, Sarie Kos]
Ek het hierdie resep, wat in Sarie Kos verskyn het, dadelik op my gunstelinge-lys geplaas.
Dit is vreeslik maklik en smullekker. Natuurlik kan jy die vulsels afwissel (ek voeg altyd ’n paar by – sien opsionele bestanddele), en ek smeer ook graag ’n tamatiesous (gewoonlik uit ’n blik of bottel) op die basis.
Bestanddele:
. 4 pitabrode
. 300g mozzarella-kaas
. 250g klein tamaties, gehalveer
. 2 wieletjies fetakaas, in groot stukke gekrummel
. ’n handvol vars basielkruidblare, geskeur
. olyfolie
. varsgemaalde swartpeper, na smaak
. opsionele bestanddele: gekaramelliseerde uie, olywe, spek of ham, pynappelstukkies
Só maak mens:
1. Voorverhit die oond tot 240 °C of maak in jou Buksie-oondjie of op die deksel van jou swartpot.
2. Plaas die pitabrode op ’n bakplaat en bak in die warm oond vir sowat 10 minute.
3. Haal uit die oond en verdeel die mozzarella eweredig tussen die vier pitabrode (smeer eers ’n tamatiebasis oor, indien verkies).
4. Rangskik die tamatiehelftes bo-op en sprinkel die feta en basielkruid bo-oor (pak nou enige ekstra bestanddele waarvoor jy lus is, ook op die pitas).
5. Sprinkel ’n bietjie olyfolie oor, asook varsgemaalde swartpeper.
Bak totdat die kaas gesmelt is en geniet; saam met ’n slaaitjie, natuurlik!
FOUR-INGREDIENT PIZZA DOUGH:
3 cups flour plus 1/4 cup flour for rolling
1 T baking powder
1 t salt
1 bottle or can of beer
METHOD:
Preheat oven to 350 degrees.
Sift 3 cups flour, baking powder and salt together. Add the beer slowly, stirring constantly, until the dough comes together. Dough will be sticky. Sprinkle 1/4 flour on a flat surface and knead the dough several times. You may need more flour depending on how sticky your dough is. Roll out the dough to 1/4-inch thickness. Place on a baking sheet or pizza stone, and poke holes with a fork on the surface. Parbake for 10 minutes. Take it out of the oven, load on your toppings and cook an additional 15 to 20 minutes or until crust is golden brown.
WENK:
Maak op jou swartpotdeksel of in jou Buksie-oond of op jou rooster oor matige vuur, pasop vir brand.
HOW TO MAKE PIZZA CONES:
When you think of cones as food, your first thought is probably a delicious ice cream cone filled with your favorite ice cream. The concept of a cone, however, can be transferred into other culinary areas. A unique way to enjoy your pizza is to eat it in a pizza cone. Pizza cones are easy to make at home and can be filled with your favorite pizza toppings. Just follow a few easy steps and you can start making and enjoying your own versions of this savory treat.
Difficulty: Moderate
Instructions
Things You'll Need
•Pizza dough
•Rolling pin
HOW TO:
1. Select your dough. Before making a pizza cone you will need to decide on the kind of dough you want to use. If you prefer to make your dough, follow your favorite recipie for homemade pizza dough. If you prefer not to make the dough, purchase a pre-made dough such as a Pillsbury or Chef Boyardee brand.
2, Roll out the dough onto a flat surface. Dust the dough with flour so that it will not stick to the surface. Use a rolling pin to stretch out the dough as thin as possible. Stretch out the dough into a rectangular shape. Make sure that it is large enough to divide into two or three sections.
3. Use a sharp knife to divide the dough into two or three sections. Cut the sections so that they are shaped as triangles.
4. Cook your dough. Bake the dough in the oven according to the recipe or package directions.
5. Assemble your cone. Once the triangles have baked, place a cylinder or paper towel roll on one end and roll the dough around until it forms a cone. Pinch the end of the cone so that there is no space left at the bottom. Allow the cones to cool so that they can harden. Fill your cones with prepared pizza toppings. The cones can now be baked again until they are heated through.
MY WENK:
'n Pizza cone is baie lekker en jy kan dit vul met enige lekkerte waaraan jy kan dink, maar dis baie werk en nie almal kry dit reg nie.
Bak jou pizza cone deeg in jou wafelpan en vou dit dan om 'n tregtertjie sodat dit die vorm behou. Sodra dit dan gevorm het vul dit dan met jou vulsels soet of sout.
Die ander baie maklike manier is koop 'n houer met roomys cones, nie die soet een nie en maak dan hiermee vir jou pizza cones. Kids gaan dit love en hulle kan self hulle eie pizza cones bou, jy sit net al die bestanddele uit.
Geniet!
AMATURE COOK USES DRINKING CANS TO MAKE HOMEMADE PIZZA CONES: [By Laurie Whitwell]HIER'S NOG 'N BRILJANTE IDEE OOR HOE OM JOU EIE GADGET TE MAAK OM DIE PIZZA CONES IN TE SIT ...REG OM GEBAK TE WORD.........Uitstekende idee.
Ever wished you could save a bit of dough by taking your homemade pizza to a game, but always worried it would simply get too messy?
Well, one amateur chef has found the solution - by baking pizza in a cone using discarded drinks cans.
Instructables user Mikeasaurus, otherwise known as Mike Warren, wanted to create a non-drip, portable pizza and discovered that a cone shape was the best method.
PIZZA IN A CONE:
Anything goes: Inventor Mike Warren recommends cooks put cheese in the base to act as a plug, along with whatever toppings they like - and lots more cheese
He writes on the site: 'Using an empty aluminum drink can as a cone-form and a standard pizza recipe, you can make your own pizza cones and take a new twist on a classic Italian dish.'
He says the pizza cones are ideal for game day, parties and picnics. Or just to placate children a dinner time.
Mr Warren first makes his own dough, cuts it into the best shape using a paper template and cooks it in the oven on a baking tray for under a minute
Then the genius starts. He takes an or ordinary aluminium soda or beer can, trims off the top with a sharp hobby knife or heavy-duty scissors, and cuts downwards to create 10 to 12 vertical ribbons.
Ordinary cans: use a sharp hobby knife or heavy-duty scissors to trim the top of the soda or beer cans and cut downwards to create 10 to 12 vertical ribbons.
Half-moon dough: The dough is cut into semi-circle shapes using a paper template, so it can be wrapped around with little overlap.
Designer:
Mike Warren says he likes to modify everyday items to make 'fun stuff'
These 'fingers' are then folded out to create a conical shape for the dough to wrap into.
Tomato sauce is slathered in, along with whatever toppings you desire and lots and lots of cheese.
He bakes them in a 175C (350F) oven for seven to 10 minutes, by which time the cheese should have melted and the dough should finish cooking, complete with a crispy crust.
On his personal site, michaelsaurus.com, Mr Warren writes: 'I hack, circuit-bend and modify everyday items into awesome new things.
'My prototypes blend functionality with whimsical absurdity as I explore ideas and concepts that others rather not touch; the results may vary but they are always fun!'
It certainly seems he has struck cheesy gold on this occasion.
How many calories are in one of these things?
The calories you will take on by making and eating a pizza cone far out-strip those of the beer and soda for which the cans were made.
An 335ml can of Coke contains 140 calories, while an average can of beer has 150.
In comparison, a can of pizza, with just cheese and tomato topping, will set you back around 250 calories, a little bit more than a normal slice of pizza - mainly due to the abundance of cheese.
If you wanted to add a few toppings that figure will be pushed higher, with an olive, ham and pepper pizza cone coming in at about 355 calories.
That is quite a bit more than the 300 calories contained in the current favourite game day food - a h!
PIZZA SCONE FINGERS: [GOLDEN CLOUD RECIPES]
Makes :2 MEDIUM PIZZAS 1 LARGE PIZZA
INGREDIENTS
500 g I 750 ml I 1/2 pack - Golden Cloud Scone Dough
1 -egg
60 ml - melted margarine or oil
175 ml -milk or water
Topping
± 375 ml - pizza or pasta topping sauce of your choice
Home-made Tomato Topping
1 X 400 g - can tomato and onion mix,
10 ml - mixed dried or Italian herbs or any fresh or dried herb combination
5 ml - garlic and herb seasoning good pinch each sugar and salt freshly ground black pepper
Cheese Topping
500 ml - grated Cheddar cheese
Variable topping ingredients:
± 750 ml topping ingredients including - strips of ham or cooked chicken breasts sliced mushrooms seeded and sliced mixed peppers chunks of mozzarella cheese and/or anything fancied on pizzas
INSTRUCTION
1. Grease/spray 2 rectangular ovenproof dishes(± 20 x 30 em diameter) or large baking tray(± 25 x 35 em) and preheat the oven to 180°C.
2. Prepare the scone dough as explained on the Golden Cloud pack, divide between the prepared dishes or tin and press out thinly and evenly to line the bases.
3. If Home-made Tomato Topping is used, add the flavouring ingredients to the tin of tomato and onion mix. Spoon and spread an even layer of topping over the dough. Arrange the variable topping ingredients over the tomato and sprinkle with cheese.
4. Bake for about 20 minutes or until the scone dough is baked and golden and the topping cooked to taste. Slice into fingers and serve warm or keep warm or reheat for a short while before serving.
20 MINUTES or TO TASTE
MY WENK:
Maak buite oor die kole die pizza.
Wenke hiervoor is op my blog onder Pizza's.
GRILLED PITA PIZZA: [MR FOOD - LET'S GET GRILLING]
Bet you never thought of making pizza on the grill, did you? Don't miss this chance to let everybody create their own pita pizza that you grill 'til it's perfectly crunchy and gooey.
Serves: 4 to 6
• 4 large (8‐inch) pitas
• 1/2 cup vegetable oil
• 1‐1/3 cups salsa, divided
• 2 cups (8 ounces) shredded Monterey Jack cheese, divided
• 1 (2‐1/4‐ounce) can sliced black olives, drained, divided
• 1 (4‐ounce) can chopped green chilies, drained, divided
WHAT TO DO:
1. Preheat grill to medium heat.
2. Brush one side of each pita with oil. Place pitas on a disposable aluminum baking sheet and top each with salsa, cheese, olives, and chilies, dividing ingredients evenly.
3. Place pan on grill, close grill cover, and grill pizzas 5 minutes, or until cheese is melted and crust begins to crisp. Remove from heat and cut pizzas into quarters.
BILTONG- FETA- ASPARAGUS AND AVO PIZZA: [ALGOA FM]
1 large (30cm) premade/homemade pizza base
30ml powdered biltong
½ disc of feta, crumbled
handful (up to half a 250g salad cuts pack) green asparagus
a little butter for frying
½ medium to large avo, in 8 slices
WHAT TO DO:
Fry the asparagus briefly over medium to high heat, just to start softening and change colour to bright green, a minute or two. Sprinkle the biltong on the base, then feta, then asparagus (or leave the feta on the outside).Top with cheese and bake. Place a slice of avocado on each of the pizza slices after baking.
Pizza principles from previously: Preheat the oven to maximum. Especially pre-made pizza bases are cooked on a pizza stone or spare floor tile, preheated with the oven - “raw” bases can be cooked on the solid shelf of the oven, and will brown and crisp brilliantly. Bake pizzas once the oven has passed the 220°C mark. Most will take 7-12mins (depending on thickness of the base and the toppings used)
Choose which ingredients go UNDER the cheese (things you don’t want to dry out eg meat), ON the cheese (eg raw mushrooms), and which are added AFTER (herbs/avo/some soft cheeses).
CAMPFIRE PIZZAS: [I'M A LAZY MOM]
Campfire Pizzas are fun because you cook them over coals in a cast iron dutch oven like this one.
Do you have one of these camping dutch ovens ? They are pretty great because not only can you cook over a bed of coals, but you can also put some coals up top on the lid. Here’s where you can find these specific dutch ovens on Amazon.
So to make these fun campfire pizzas, you need a cute, willing husband to do it for you!
But if you’re fresh out of cute, willing husbands, here’s how you can do it anyway! *wink*
(makes 6 personal sized pizzas)
3- 13.8oz tubes of refrigerated pizza dough (by the pop can biscuits)
1-2 jars of pizza sauce
shredded cheese
pepperoni (or your preferred topping)
Other items you will need:
foil
foil pie tin
dutch oven
coals from a fire
WHAT TO DO:
Make six foil balls about 1 inch in size. Just roll sheets of foil into balls, making them as even as possible. Place the foil balls into the bottom of the dutch oven spreading them out evenly. Then make a bed of coals that are nice and hot from the campfire.
TO COOK THE DOUGH:
Open one can of pizza dough and cut the dough in half. Spread one half of the dough out in the foil pie tin until it’s about the size of the pie tin bottom. Then place the pie tin on top of the foil balls in the dutch oven. Place lid on dutch oven and place over bed of coals. Then add fresh coals from the fire on top of the dutch oven. Let this cook 10-15 minutes (or longer if you like a crisper crust).
FINISHING TOUCHES:
Pull the dutch oven off the fire and take lid off. Check the pizza dough to make sure the crust is to your liking. If it is, then it’s time for toppings! Spread the pizza sauce over the pizza crust, top with cheese and pepperoni. Place the oven lid (with hot coals) back on, and place back on bed of coals. Cook 5-10 minutes more or until pizza toppings are melted and hot to you liking!
PANPIZZA MET BILTONG: [HUISGENOOT]
6 baba-uitjies, gehalveer
45 ml (3 e) bruinsuiker
olyfolie
500 g brooddeeg
100 g biltong
200 g mozzarellakaas, gerasper
’n handvol vars basilie
Verhit die oond tot 180 °C.
Spuit ’n pan met kossproei.
MAAK DAN SO:
1.Pak die uie op ’n bakplaat, besprinkel met die suiker en olyfolie en rooster ’n halfuur tot effens bruin.
2.Rol die brooddeeg rofweg in ’n sirkel uit en druk in ’n groot pan.
3.Versprei die biltong, kaas en uie op die deeg en oondbak ’n halfuur of tot gaar.
4.Besprinkel met die basilie en ’n bietjie olyfolie, sny in porsies en sit voor.
MY WENK:
Maak dit in jou swartplatboompan soos met potbrood bak.
PIZZA POPPERS: [CLOSET COOKING]
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 24
All of the flavours of pizza rolled into balls and fried until golden brown and crispy! These little pizza poppers a stuffed with plenty of melted cheese and perfect when served with pizza sauce for dipping!
INGREDIENTS:
•1 pizza dough (homemade or store bought)
•24 slices pepperoni
•24 1x1x1/4 inch pieces mozzarella
•oil of frying
•1/4 cup parmigiano reggiano (parmesan), grated
•1 teaspoon oregano or Italian seasoning blend
•1/2 teaspoon garlic powder
•salt and pepper to taste
•1/2 cup pizza sauce (homemade or store bought), hot - link this
WHAT TO DO:
1.Roll the dough out into a 12x8 inch rectangle, cut into 24 2x2 inch squares, top with pizza filling and wrap them up sealing them tightly.
2.Heat some oil in a pan over medium heat and cook until golden brown, about 3-5 minutes, set aside in paper towels to drain, sprinkle on the mixture of the parmesan, oregano, garlic powder, salt and pepper and enjoy while warm, dipped into pizza sauce.
Option: Use your favourite pizza toppings.
Option: Instead of frying, place them in a baking dish with the sealed side down, brush with oil, sprinkle on the mixture of the parmesan, oregano, garlic powder, salt and pepper and bake in a preheated 400F oven until golden brown on top, about 15 minutes.
PIZZA PUDGE PIE: [I'M A LAZY MOM RECIPES]
Maak dit in jou jaffelpan, snackwicher of soos braaibroodjie!
Bread (white bread works best)
Butter at room temp so it spreads well
Pizza sauce
Pepperoni
Shredded cheese
HERE'S HOW:
Smother two pieces of bread with butter on one side. Don’t be afraid now, SMOTHER the bread I tell you! You’ll thank me later. Even though your doctor won’t.
On the unbuttered sides spread pizza sauce on up to the edges. Then on one slice of bread lay out the pepperoni, and sprinkle with shredded cheese (whatever kind you like, I had provolone with mine and it was da bomb).
Put it together like a sandwich with buttered sides out. Place in one side of the pudgy pie maker and close it up. (or place on a griddle or skillet to cook at home)
Cook in the flames of the fire until the bread is golden brown just like a grilled cheese. You will have to open the pudgy pie maker to check it occasionally so that you don’t burn it! It usually takes about 3-5 minutes per side I would say. Or if cooking on a griddle, just flip when one side is golden brown and brown up the other side.
JUICY MEATBALL PITTAS: [SIBA'S TABLE]
Siba shows you her recipe for juicy meatballs stuffed into toasted pittas.
INGREDIENTS:
•500g lean beef mince
•2 onions, very finely chopped
•2 cloves garlic, crushed
•1 red pepper, grated
•70g fine dried breadcrumbs, slices brown bread, crusts removed, into oven at 200˚C for 5 minutes then blitzed in food processor)
•2 tbsp barbecue seasoning
•2 tbsp ground coriander
•2 tbsp ground cumin
•Handful fresh coriander, chopped
•Salt and freshly ground black pepper
•Oil for frying
•Brown pittas
•Rocket
•Cherry tomatoes, halved
•FOR THE TZATZIKI:
•1/2 cucumber
•Small handful mint, chopped
•125ml Greek yoghurt
•30ml sour cream, optional
•Salt and pepper, to taste
WHAT TO DO:
Place all ingredients into a large bowl and mix well to combine.
Take one tablespoon of mix and roll in hands to form a ball.
Repeat with rest of mixture.
Heat oil in a large frying pan.
Add meatballs and fry until golden brown on all sides.
Put on a lid or cover with tin foil and cook for another couple minutes until cooked through.
To serve, toast the pittas.
Cut in half and fill with the meatballs, rocket, tomatoes and tzatziki (see separate recipe).
To make the tzatziki, slice the cucumber in half and scrape out the core with a spoon.
Add the rest of the ingredients and stir to combine.
NAANZZA - INDIAN NAAM BREAD PIZZA:[Posted by Daily Dose of Fresh]
Save this recipe! it is a lifesaver when you are short on time and it taste fantastic.
Naanzza better know as Naan pizza is not only loaded with flavour but so easy to make that you hardly need to know how to boil an egg to pull this off. You can dress up this Naan pizza with added ingredients or you could keep it simple by using your left over chicken meat to whip up a super scrumptious cheesy lunch.
YOU'LL NEED:
1 packed shop bought Naan bread
200 g mozzarella cheese (grated)
300 g chicken fillets cubed
1/2 tsp Dahnia Jeera powder (also know as Coriander and cumin powder )
a pinch of turmeric powder
1/4 tsp chilli powder
pinch of salt
1/2 onion cubed
olive oil
3 Tbsp low-fat mayonnaise
HERE'S HOW:
Preheat oven to 200 degrees celsius.
Spray your bake sheet with non-stick baking spray and place the Naan bread on the baking sheet.
Saute’ the onions in the olive oil until translucent, add the Dahnia Jeera powder , turmeric, chilli powder and salt and saute for a minute longer.
Add the cubed chicken breast and fry until the chicken is done. Transfer the chicken to a bowl and let it cool down for a minute.
Mix the chicken and mayonnaise and spread evenly over your Naan breads. Top with the mozzarella cheese and bake for 7 – 12 Minutes until golden brown. Sprinkle with freshly chopped coriander or parsley leaves.
THE CHEAT'S VERSION:
1 packed shop bought Indian Naan bread
+- 300 g left over chicken meat (The previous night’s left over chicken flatty works well!)
3 Tbsp low-fat mayonnaise
Few drops of tabasco sauce
200 g mozzarella cheese
Preheat oven to 200 degrees celsius.
Spray your bake sheet with non-stick baking spray and place the Naan bread on the baking sheet. Shred the chicken with a fork and mix with the mayonnaise and tabasco sauce.
Divide the filling evenly over the Naan bread and top with the mozzarella cheese.
Bake for +- 7 – 12 minutes until the cheese is melted and all bubbly and brown. Sprinkle with fresh chopped coriander or parsley leafs if desired.
PIZZA IN A PAN: [makes 8 small pizzas]
FOR THE PIZZA CRUSTS:
3 ½ cups of white bread flour
1 sachet instant yeast
1 tsp salt
2 Tbsp syrup or sugar (30mls)
4Tbsp cooking oil (60mls)
1 – 2 cups luke-warm water
HERE'S HOW:
•Place the flour in a large bowl and stir in the yeast and salt
•Add the syrup and oil, mix slightly
•Stir in the water bit by bit, while stirring with a wooden spoon until the dough binds together – you may not need all the water
•Using your hands, work the dough together, then turn out onto a floured surface and knead until smooth and stretchy
•Lightly oil a bowl, and place the dough in it, cover with a cloth and leave somewhere warm to prove (double in size)
•Turn the dough out onto the floured surface again, and knock it back, knead again briefly
•Divide into eight equal pieces – each will be the base for one frying-pan-size pizza
•Roll and stretch the pieces out to a circle (they don’t need to be perfect), one at a time as you need them and fit it into the bottom of the well-oiled pan
•Add the toppings
FOR THE PIZZA TOPPINGS: – to make 8 pizzas
4 x 50gr sachets of tomato paste ( ½ per pizza)
Dried herbs – mixed herbs, or sweet basil and oreganum
500 grs Mozzarella cheese
Any other toppings you’d like to add, such as olives, asparagus, pineapple, banana with cooked bacon, tinned smoked mussels, tinned anchovies with capers, left-overs from the previous night, etc.
WHAT TO DO:
•Smear the tomato paste onto the pizza base once it is in the frying pan
•Sprinkle over the herbs
•Add any other toppings
•Add a handful of grated cheese (divide your cheese into 8 portions)
•Place the pan on a hot fire, with flames, and cover with the lid
•Cook for 7 – 10 minutes, until the cheese is thoroughly melted and the dough looks cooked on the edges
•Slide the pizza out of the pan onto a bread board, slice and enjoy!
TIPS:
•If you’re making this when camping, grate the cheese before leaving home: place the grater straight into a plastic bag (freezer size works well) and grate the whole block, lift the grater out and seal up the bag to pop into the caravan fridge. If you are packing it into a cooler box, put the bag into a plastic container to prevent your cheese being squashed back into a block.
•Make sure any toppings you use don’t need a lot of cooking, for example, cook bacon or onion first before putting onto the pizzas. Mushrooms work well raw, they cook quickly.
•Left-over braai meat is good as a topping: pork chop diced finely and paired with tinned pineapple is delicious, as is steak with asparagus. Let your imagination run wild!
•The first pizza, having been assembled in a cold pan, will take the longest to cook, thereafter they will cook quickly, so check them regularly. Ten minutes is the longest they should take to cook without being burnt on the bottom.
•The pizza crust will scorch slightly here and there – it seems to add to the flavour!
And there you have it!! The ‘Fired Up Cooking SA’ method for making pizza even when camping. This recipe was created by me for the October issue of Caravan and Outdoor Life magazine.
Now…..to go catch up on on all your posts, I’ve missed dozens. Have a wonderful weekend, people! Happy braai-ing !
PIZZA CRAVING? HAVE THIS INSTEAD: [Posted by Daily Dose of Fresh]
As the year comes to an end we are get lazier to stick to a healthy eating program and I’m finding myself craving all kinds of unhealthy foods…in my case pizza, because I LOVE pizza!!!
This innocent little Tuna melt have the perfect crispy bread base, with a good portion of protein from the tuna, plus it’s hot and gooey with melted cheese, sounds like pizza to me! But, this Tuna melts contain fewer calories than your pizza slice and the rye bread is much healthier than the white wheat flour base of a pizza.
I deliberately use mozzarella cheese as it contains less sodium and fat than your average cheddar cheese. There is also no need to butter the bread since we are using mayonnaise.
This makes a great lunch or light supper especially when you are on holiday and don’t have a lot of ingredients at hand.
RECIPE:
Serves 4 -5
INGREDIENTS:
1 Medium loaf Rye bread of choice
1 tin Tuna in brine / water
4 Tbsp light Mayonnaise
1/2 onion finely chopped
few sprigs of chives / spring onions (optional)
200 g Mozzarella cheese (+- 1 1/2 cups)
Ground black pepper
WHAT TO DO:
Preheat oven to 180 degrees celsius. Mix the tuna, onion, chives and mayonnaise in a small mixing bowl. Place the bread slices onto a cookie sheet and place about one tbsp of the tuna on each slice spreading it out to cover the whole slice. Top with the mozzarella cheese and pop into the oven for 5 minutes.
Place your oven on grill and while keeping an eye on it grill it for a further 3 – 5 minutes until golden brown. Sprinkle generously with ground black pepper before serving.
TIPS:
A family affair!
Now this is how we do it: I will preheat the oven and chop the onion and chives passing it on to hubby that will mix it in with the mayonnaise and tuna in a bowl. My son will in the meantime grate the cheese. I will place the sliced rye bread on a cookie sheet and hubby will top it with the tuna filling while my son will add the cheese on top of the tuna…10 minutes maximum! pop it in the oven and bake. While I keep an eye on the bread they will make us a lovely cup of coffee or pour some juice and voila! 20 minutes later and lunch is served.
STUFFED JALAPENO PITA BITES: [FOOD.COM - Photo by gailanng - By Gerry]
•Prep Time: 10 mins
•Total Time: 15 mins
•Servings: 36
About This Recipe
"These delicious appetizers were a hit at our Easter Sunday potluck Brunch. I was pleased to find the recipe was in one of our local cook books 'A Taste Of Heaven' and surprisingly a recipe I had been thinking of trying. Delicious, easy and a crowd pleaser! I find putting them on a cookie sheet and heating through in a 350 oven make for a marvelous hot appetizer. Also excellent at room temperature."
INGREDIENTS:
1 (18 count) packages mini pita pockets ( Cut in half)
1/4 cup margarine
1/2 cup finely diced onion
1 (8 ounce) packages cream cheese
8 slices bacon ( cooked cooled and crumbled)
1 small tomato, finely chopped
1/3 cup jalapeno peppers, finely chopped or 1/3 cup use a small 4 1/2 ounce jar of garlic and jalapeno puree
WHAT TO DO:
1.Cook bacon, cool and crumble.
2.Cut mini pitas in half with scissors.
3.In bowl microwave margarine and onions until soft - about 2 minutes.
4.Add cream cheese and blend with mixer until creamy, fold in crumbled bacon, tomato and peppers and stuff into pitas.
5.NOTE:
instead of the jalapeno peppers you may use a small jar (just under 4 1/2 ounces)of garlic and jalapeno puree, which is my favorite way of preparing these. This also makes a terrific dip.
POTATO PIZZA: [by Pops de Milk]
We just finished eating a ridiculously unhealthy and oily, yet sinfully satisfying and scrumptious “pizza.”
Essentially, all I really did was fry up two coarsely grated potatoes and shaped them into a pancake. Once it was fried I topped that with diced canned tomatoes, mushrooms, pepperoni, onions and mozzarella. I was afraid the bits of potato would stick to the pan so I poured the oil into the pan like it was a deep fryer. I think next time I make this I will go easy on the oil.
I baked this at 200°C for 10 minutes and…voila!
I’ve gained back those five pounds I lost last week!
MY WENK:
Maak hom in cast iron pan, oond is nie nodig nie.
QUESADILLAS: [KOOKKUNS]
(bedien 4)
Indien jy nie lus is vir kosmaak nie bied quesadillas altyd 'n oplossing vir 'n vinnige happie.
Koop klaar voorbereide tortillas by jou supermark. Sit 180 g cheddar tussen twee tortillas en braai vir drie minute aan elke kant in olie. Sny in kwarte en sit voor. Die inhoud hoef natuurlik nie net te bestaan uit kaas nie. Gekapte rissies smaak heerlik saam met die kaas.
BENODIG:
250 ml mieliepitte
115 g Cheddar en Mozzarella, gerasper en gemeng
60 ml olyfolie
2 jalapeno-rissies, pitte verwyder en gekap
30 ml vars oreganum, fyn gekap
8 klaarbereide tortillas
MAAK SO:
Verhit 30 ml olie in ´n pan en soteer die rissies, mielies en oreganum vir 2 minute. Smeer ´n ander pan met olyfolie, verwarm en plaas ´n tortilla daarin. Gebruik ¼ van die kaas om bo-oor te strooi gevolg deur ´n ¼ van die mieliemengsel. Sit nog ´n tortilla bo-op en druk plat met jou hand. Braai tot die tortilla bruin is aan die onderkant. Draai om en braai bruin aan ander kant.
Bedien saam met salsa.