Category Archives: Pizza

Cubano Pizza with Carnitas~Testing Recipes

Recently I was asked to create a pizza with some unique toppings. Without getting too crazy, I decided to search my pantry and refrigerator for what I had on hand. I found some baked ham in the freezer, some pork tenderloin slices and all kinds of cheese. First thing that came to mind when I saw the ham and pork tenderloin was a Cubano sandwich!! I have been experimenting with adding some bicarbonate to yeast dough for and extra fluffly and airy results. So this was the perfect chance to try it out on the pizza dough recipe that I use all the time. Challenge accepted! Don’t let the fact that you don’t have a pantry full of leftovers, like me, stop you from trying this recipe. Next time you cook any kind of pork chops, tenderloin or roast, just set a pound aside. Purchase some pizza dough from your local pizzaria and precooked ham and you are all set! I just have to add that this was the best pizza dough I have ever made! Who knew??

 

Cubano Pizza with Carnitas

Cubano Pizza with Carnitas

1 pizza dough recipe with added picot (0.17 oz)
1/3 cup garlic mojo (see end of post for recipe)
1 full cup baked ham, diced
1 pound cooked carnitas. chopped small
2 dill pickle spears, sliced thin
 2 tablespoons Dijon mustard
More garlic mojo
1 1/2 cups muenster cheese, shredded
1/2 cup swiss cheese, shredded
1/4 cup Parmesan shredded
Fresh oregano for garnish

Directions

1. Grease pan, add  add a light dusting of cornmeal. Cornmeal is not listed but I did use about 1/4 cup.

2. Place dough onto pan with cornmeal and using your hands shape dough into a 12 inch pizza, thick on the edges.

3. Layer  onto the pizza the ingredients in order listed

4. Bake on bottom rack of a preheated 500 degree oven for 14 minutes. Move to middle shelf and bake for another 4 to 5 minutes. Let rest before slicing. Yields 4 servings

 

For Pizza Dough

Pizza Dough-Cubano Pizza

1 1/2 teaspoons active dry yeast
1/2 tablespoon honey
1 cup warm water, 105 degrees
3 cups all purpose flour, sifted (I used bread flour)
1 teaspoon salt
1 1/2 tablespoons olive oil

**1 (0.17) packet of Picot bicarbonate, optional

Tips~ My secret to a light and airy dough is a packet of Mexican bicarbonate Picot (0.17 oz) or you can use 1 Alka Seltzer tablet. Just make sure you crush it into a powder form before you add them to the mix. This tip provided by MarisolPink on youtube. 

Piiza Dough-Cubano Pizza

 

Cubano Pizza with Carnitas

 

Cubano Pizza with Carnitas

Cubano Pizza with Carnitas

Tips~ When you add the mojo sauce to the crust, don’t spread it out like I did or the garlic will burn under that high heat. You can still brush the crust with some extra olive oil.

Directions

1. To prepare the dough, stir and dissolve the yeast with the water and honey in a large bowl. Let stand for 10 minutes.

2. After 10 minutes. Add the salt, oil, and 1 cup of flour, stir until well combined.  Add the bicarbonate  to the flour. Gradually add in the rest of the flour until dough forms.  You may not need all the flour, especially if you sift it. I used almost all 3 cups of flour, left some for later.

3. Transfer the dough to a glass bowl that has been coated with olive oil. Cover with plastic wrap and let rise in a warm place for 40  to 60 minutes.

4. After it rises, gently punch down and knead on a lightly floured surface. Now you can divide the dough into  two to four equal parts or you can prepare one large thick crust pizza.. Knead it with your hands to form a smooth dough ball. Transfer a plate and let rise for another 20 minutes. If not going to use right away, wrap it tightly refrigerate it or freeze it for a later time.

Cubano Pizza with Carnitas

Cubano Pizza with Carnitas

 

Quick Carnitas

Quick Carnitas

1 pound cooked tenderloin, chopped small
Juice of 1 lime
1/4 cup orange juice
1/2 teaspoon oregano, crushed
1/4 teaspoon chile de arbol powder  or chipotle powder
Pepper to taste
1 tablespoon manteca or oil

 Add the pork, lime juice, orange juice, oregano, chile powder and pepper to a skillet. Cover and heat to medium. Cook until all of the liquid has evaporated, add the manteca and cook just until brown and crispy looking in most spots. Remove from heat. I did not add any salt, but you could add a pinch if you like.

 

Quick Garlic  Mojo Sauce

Quick Garlic Mojo Sauce For Pizza

1/3 cup roasted garlic or store bought roasted garlic in oil
Juice of 1 lime
1/2 teaspoon cumin
1/2 teaspoon oregano
Red pepper flakes, to taste
Pepper, to taste
1/2 cup olive oil
salt to taste

Add all the ingredients to the blender. Blend until smooth. Taste for salt. Flavor will improve over time so you may want to prepare it the day ahead.

Cubano Pizza with Carnitas

Chile Lime Shrimp Pizza~ Easy and Fresh Pizza Dough

Fresh pizza dough prepared in your own kitchen in 60 minutes. I know it’s just as easy to frequent your local favorite pizza shop, but why not serve one fresh out of your own oven? When I think back how I used to rarely prepare pizza at home because only homemade dough would do. I can’t even remember where I found my first recipe for preparing pizza dough, but it seems like it took longer than I was willing to wait for it, lol! These days, I pop into my kitchen in between housework and blogging and in 20 minutes, more or less, my dough is ready for the 60 minute rise time. Check out my last pizza dough session. Fresh ingredients leads to delicious dishes!

 

Chile Lime Shrimp Pizza

Fresh pizza dough from scratch is so much easier than most people may think.
Fresh pizza dough from scratch is so much easier than most people may think.

Ingredients For Pizza

Olive oil
1 poblano pepper
1 jalapeño pepper
1 fresno pepper
*slice all the peppers into thin rings
salt and pepper
2 limes, 1 sliced into thin round slices and the other just sliced in half
6 large shrimp, cleaned and peeled
12 oz. pizza dough
1/3 cup pizza or pasta sauce
1 cup mozzarella, shredded
12 oz. pizza dough, recipe follows
chile limon seasoning, Tajin

The shrimp is poached in a salted lime water just until it turns pink.
The shrimp is poached in a salted lime water just until it turns pink.
Thank goodness for my stove top grill pan. But I can't wait to try this on the outdoor grill!
Thank goodness for my stove top grill pan. But I can’t wait to try this on the outdoor grill!

 

Directions

1. Add 1 tablespoon of olive oil to a large skillet and heat to medium. Add all the peppers and season lightly with salt and pepper. Saute for 6 to 7 minutes, remove from heat and set aside.

2. In a small sauce pan, add 2 cups of water, 1 teaspoon of salt and juice of 1/2 a lime. Bring to a boil, drop fresh shrimp in and cook for 2 to 3 minutes or just until they turn pink. Remove from water and let cool.

3. I used my hands to form a 12 inch round pizza, brushed it with oilve oil and pre-cooked it on my stove top grill pan for 2 minutes per side. I did this so that when I cooked the pizza with shrimp topping would not overcook from being in the oven too long. You could also pre-bake it in the oven until golden.

4. Once you pre-cook your crust, add the toppings in this order. Sauce, cheese, thin lime slices, peppers and shrimp. Season the shrimp with a little chile limon powder before baking. Bake in preheated 400 degree oven just until cheese has melted. Garnish with fresh cilantro and lime juice. Yields 4 servings.

Go light on the toppings.
Go light on the toppings and the sauce.
After you prepare the fresh pizza dough, you could store it in the refrigerator for 2 days or freeze it for a couple of weeks.
After you prepare the fresh pizza dough, you could store it in the refrigerator for 2 days or freeze it for a couple of weeks.

 

Fresh Pizza Dough

Ingredients

1 packet active dry yeast
1 cup warm water (105 to 110 degrees)
1 tablespoon honey
1/2 teaspoon salt
1 1/2 tablespoons olive oil
2 1/2 to 3 cups bread flour, sifted

Tips~ If you wanted to add a little more flavor the the dough, you could add 1/2 teaspoon each of garlic and onion powder. And for a little bite, 1 teaspoon red pepper or jalapeño pepper flakes.

The pizza dough above was infused with a few spices and some dried jalapeño pepper flakes.
The pizza dough above was infused with a few spices and some dried jalapeño pepper flakes.

 

Directions

1. In a large bowl, add the yeast, water and honey. Stir gently and let sit for 10 minutes.

2. While you are waiting, sift the flour and set aside. When ready, to the yeast mixture, add salt, olive oil and 1 cup of flour. Stir well to combine. Gradually add in enough flour until smooth, soft dough forms. Knead it on a flat surface for a few minutes. Transfer to a greased bowl. Cover and let rise in a warm spot for 40 minutes.

3. After the first hour, punch the dough down. Divide into 2 balls (12 ounces each). Place on baking sheet lined with parchment paper.  Place a couple of toothpicks on each dough ball. Cover loosely with plastic wrap  and let rise for another 20 minutes. Pizza dough is ready to use or store in refrigerator for 2 days.

Extra! Extra! Stuffed Soft Pretzels! I had a little extra dough….Stuffed with sharp cheddar and pickled jalapeños.

A rustic finish, but tasty!
A rustic finish, but tasty!

1. For Stuffed Pretzels, take a 3 ounce pizza dough ball and shape into an oval shape. Then on  a lightly floured surface, roll out so it is about 12 inches long and 3 inches wide. You are going to place about 1/4 to 1/3 cup shredded cheese down the side closest to you. I also added some diced pickled jalapeños next to cheese.

2. Gently, roll it away from to to form a cigar like shape. Form into a pretzel shape and brush ends with egg wash so it sticks. When ready to bake,place on a lined baking sheet and brush surface with more egg wash, sprinkle with kosher salt. Bake in preheated 375 degree oven until golden brown. You could cook it under the broiler for 30 seconds to brown even more.

Finely diced ingredients and shredded cheese work best for stuffing pretzels.
Finely diced ingredients and shredded cheese work best for stuffing pretzels.
Pizza dough, not just for pizza anymore....
Pizza dough, not just for pizza anymore….

Cheese Stuffed Crust Pizza~ Preparing Whole Wheat Dough

During the cold months here in central New York, the oven gets more than a work out. I will never forget the first homemade  pizza dough recipe I read years ago. It instructed me to heat my oven temperature to 500 degrees F.! I was like, “No Way”, lol! For many, many years whenever I baked my homemade pizza, the highest the oven temperature would go is 450 dgrees F. I mean, what did I think the oven was going to do do at 500 degrees?? Make a darn good pizza, is what it does. I often forget how much I enjoy a whole wheat crust much more than the ones prepared with all purpose flour. For this recipe I thought I would make it extra special by stuffing the crust edges with cheese. One of the most simple, yet tasty things to do with homemade pizza. I would have liked to include a picture of stuffing the crust, but was losing the light quickly for good picture taking…next time!

Cheese Stuffed Crust Whole Wheat Pizza, Hawaiian Style
Cheese Stuffed Crust Whole Wheat Pizza, Hawaiian Style

1 packet active dry yeast
1 cup warm water (105 degrees)
1 tablespoon honey
2 1/2 to to 1/2 cups whole wheat flour
*I typically add about 3 cups when using all purpose flour.
1/2 teaspoon salt
1 1/2 tablespoons olive oil

*cornmeal
*more olive oil

It's handy to keep a thermometer for various recipes
It’s handy to keep a thermometer for various recipes

For Cheese Stuffed Crust Pizza you will need
5 mozzarella chesse stick sliced into two shorter sticks.

Whole Wheat Pizza Dough
Whole Wheat Pizza Dough

Tips~ The dough can be refrigerated for a day or two or frozen for a couple of weeks, I like to season any exposed crust with salt, pepper, garlic powder and oregano.

For the first pizza, I did not stuff the crust with cheese and just added cheese, sauce and chopped pepperoni. My husband's favorite!
For the first pizza, I did not stuff the crust with cheese and just added cheese, sauce and chopped pepperoni. My husband’s favorite!

Tips~ A Quick Pizza Sauce. 1 cup garlic flavored tomato sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon basil, 1/3 teaspoon red pepper flakes, 1/3 teaspoon pepper and salt to taste. Good for 2(12 inch pizzas)

 

Hawaiian Style, Cheese Stuffed Crust Whole Wheat Pizza
Hawaiian Style, Cheese Stuffed Crust Whole Wheat Pizza

1. In a large bowl, add the yeast, warm water and honey. Gently stir and let sit for 10 minutes.

2. Add 1 cup of flour, salt and olive oil.Stir well to combine. Gradually add in the remaining flour until soft dough form. Transfer to a glass bowl drizzled with olive oil. Cover and let rise for 40 minutes in a warm, dry space.

3. After 40 minutes, divide the dough into 2 equal dough balls. Knead each for a minute, transfer to a plate, cover loosely and let rise for another 20 minutes. Preheat oven to 500 degrees and adjust the oven rack to lowest shelf.

4. To prepare cheese stuffed crust, tansfer one dough ball to a baking sheet that is drizzled with olive oil and then a light layer of cornmeal. using your hands, press and form a 12 inch circle.

5. Drizzle lightly with olive oil and take your cheese stick pieces and form a circle around the dough’s outer edge. fold dough over cheese to cover completely. Fill center with cheese, sauce and favorite toppings. Bake on lowest rack for 14 to 16 minutes or until brown and bubbly. Let rest for a few minutes before slicing. Yields 2 pizzas, 6 slices per pizza.

Cheese Stuffed Crust, Whole Wheat Pizza
Cheese Stuffed Crust, Whole Wheat Pizza

Hawaiian Pizza Toppings included, 4 ounces sliced or shredded mozzarella, 4 ounces pizza sauce, 3/4 cup chopped (baked) ham, 3/4 cup fresh diced pineapple, 1/4 cup thinly sliced red onion  and 1/4 cup freshly grated parmesan cheese.

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