4 July 2012

Pizza Two Ways - Chicken Liver - Ricotta Cheese Pizza & Kidney Beans Pizza

First of all Happy 4th July to all my fellow bloggers in the US. I have been salivating, looking at all the colorful and mind blowing cakes and other sweet treats flooding the blog sphere. Have a wonderful celebration!

Today i'm sharing my new favorite pizzas recipe. Making bread is really therapeutic for me, and theni made my own pizza base. Ever since then my life is up'ed by another degree. Home-made pizza is, excuse me but ,kick-ass good! Having pizza is always a treat, anytime, any day. And once we make our own pizza, that taste amazingly good, you realized that the domino's and the pizza hut guys have been sucking us big time. Of course i will continue to order and eat from them once in a while BUT desperation for one of theres stops right here, this minute, now. Homemade any day, i say, but then maybe, when the mouth wants them cheese-bursting, oozy-woozy pizza, then domino's i call thee.

The basic pizza dough recipe i'm sharing today makes 2 pizza base, serving 4-5 people. The base recipe is adapted from 1 Base-50 Pizzas by Love Food. The toppings really just came about from my love for chicken liver, my new found obsession incorporating homemade ricotta cheese wherever possible, and then my hubby's love for kidney beans. We enjoyed it so much so that, i did not get to click any decent pictures. So, here's the recipe of the great pizza dinner we enjoyed few weekends back. Do sweat it out making your own pizza base and enjoy a truly remarkable and rewarding treat.

Pizza Dough:
3 Cups -Plain Flour, plus extra for dusting
5g - Fresh Yeast
1 Tsp - Dried Yeast
11/2 Tsp - Salt
175 ml - Warm Water
1 Tbsp - Olive Oil

Chicken Liver - Ricotta Cheese Pizza:
250 g - Boiled chicken liver diced to bite size
1/2 Cup - Ricotta cheese chunks
1 Onion - Sliced
1 Cup - Mozzarella cheese, grated
1 - Green chilli, chopped
4 Tbsp - Delmonte Tangy & Fruity Sauce Tomato Sauce

Kidney Beans Pizza:
2 Cups - Cooked Kidney Beans, drained and kept aside
1 Onion - Sliced
2 -  Green Chillies, chopped
1 1/2 Cup - Mozzarella cheese, grated
4 Tbsp - Delmonte Tangy & Fruity Sauce Tomato Sauc

For Pizza Dough:
Proof the fresh yeast in 1/4 Cup warm water, and wait for it to froth.
Mix oil with the remaining water.
Sift the flour with the salt added, onto a bowl, make a well and pour both the wet ingredients and mix till the dough comes together. It will be a wee bit sticky but not to worry at all.
Lightly flour the work surface and turn out the dough and knead till it is smooth and elastic, about 10 minutes.
Transfer the dough into greased vessel and cover with a tea towel or cling film, and wait for it to double in size.
Once doubled in size, knead for another 3-4 minutes and then cut it into two equal portions. 
Flatten each dough and roll it out on a lightly floured surface as to how thin or wide you want it to be. 
Pizza base is ready.

For the Chicken liver - ricotta cheese pizza topping:
Preheat the oven to 200 degree C. Place the pizza base on the baking pan.
Spread the tomato sauce almost till the edges, leaving maybe around an inch space.
Spread the chicken liver, then the onions, then scatter the ricotta cheese and the mozzarella cheese. 
Finally sprinkle the chopped green chilli and bake it in a preheated oven @ 200 degree C for 10 minutes.

For the Kidney Beans Pizza:
Preheat the oven to 200 degree C. Place the other pizza base on the baking pan.
Spread the tomato sauce almost till the edges, leaving maybe around an inch space.
Spread the cooked kidney beans over the tomato sauce, then sprinkle the onions.
Sprinkle the mozzarella cheese and then the green chillies, and bake it in the preheated oven for 10 minutes.

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Thank you for stopping by. Delighted to be sharing some l-o-v-e from my kitchen with you. If you sample any of my cooking, do come back and let me know. Cheers!