help!!!i want to make a unique yet delicious pizza for the new year!!!please help me..wat will i do??

Question

please help me..i really want to make pizza for new year's eve...please..i have a sweet taste buds...and also i'm planning to make fruit salad...how to make it..please do help me..please

Answer 1

2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone

Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB

Add chicken and mushroom as a topping. First grill a whole chicken breast on skin side down for 7 minutes and 9 minutes on other side till chicken is 160 or all white. Cook mushrooms on a cast-iron pan till dark brown and .Cut it to sticks and throw it on the pizza before throwing it in oven.

Answer 2

this is a recipe not much people know about, and its very easy.

DOUGH:

In a big bowl, you put...

300 mg warm milk
1 teaspoon dry yeast
1 stick butter- soft
1 egg
make it a bit salty
flour- you keep adding until the dough is sticky, but not too runny, like, when you pull it, it pulls. sorry, i never count the cups.

TOPPING:
-you can put PIZZA SAUCE but I usually replace it with SPAGHETTI SAUCE.
-cheese and whatever topping you want on it. a lot of times, i mix in some smoked cheese, if you like it, it tastes really good on pizza


Temp. 360 degrees

keep mixing the dough until it becomes non sticky (do NOT add anymore flour) then, cover the bowl up with anything to keep the moisture in. it would to cover it with plastic wrap or something similar.
Put the bowl somewhere warm (Not the stove top) and let it rise. it takes 1-3 hours for the dough to rise, so make sure to make it a while before the party or whatever you're gonna make food for.

After the dough raised, cut off a chunk and roll it out as thin as you can. then put it on a oiled pizza pan and bake it a little so the dough would be baked.

take it out of the oven and put the topping on it. then bake it for about 3-5 minutes. or until the cheese melted. If you keep the pizza in the oven too long, you'll make the cheese hard, and its not gonna taste so great.

i hope you like it :)

Answer 3

Sliced Lamb sausage, feta cheese, red onion, rosemary and pineapple. Sounds wierd but trust me, on a bed of a good tomato based pizza sauce this is outstanding. So much of a good thing you should make at least two good sized ones to feed the frenzied crowd.

Answer 4

make a three cheese pizza of your choice
and add a medium can of whole tomatoes
cut them in slices add them throughout your pizza and insted of using regular sauce to pizza
add vincent's sauce mild/medium/ or hot!
for which you can buy at your supermarket
in the ragu/prego isle

Answer 5

Spinach and quality Italian ham, mushroom and peppers combo(red,yellow,green), or try shrimp,Alfredo sauce and fresh basil. Use your imagination...the possibilities are endless. Happy New Year !

Answer 6

uhmmm... buy a dough [or make a dough] then put the sauce there on top of the dough then put cheese and that when you now put goodies!! then toast it!! whoala!!But i don't know the fruit salad :]

Answer 7

get the base from supermarket and put sliced bananas and honey on top. Sprinkle with icing sugar and bake. YUMMS.

Answer 8

make a hawaiian pizza.

Answer 9

Pizza Dough
1 cup warm water
1/4 ounce instant dry yeast (1 package)
3 cups unbleached all purpose flour
1 teaspoon salt
extra virgin olive oil, to coat dough
In a stand mixer put in water and yeast and mix on lowest speed. Make sure the yeast is dissloved completly. The water will be light brown.
Fit your stand mixer with a bread hook. Add salt and flour (slowly) to mixer and mix on medium. Once flour is all in, mix on high. The dough is ready to be tested once it starts to climb the hook. Test the dough by squeezing in your hand. If is too wet it will stick to your hand. If too dry it will crumble. Add more water or flour as appropriate and in VERY small amounts (about 1 tbs at a time). If the dough looks good take a small piece and stretch it slighly like your making a tiny pie. If it retains it's consistency the same way bubble gum does as you blow bubbles, the dough is ready. Form the dough into a tight ball and place in a large bowl, preferably metal and coat it LIGHLTY in olive oil. Cover with a tea towel. Allow the dough to double in size, about 2 hours, then punch it down. I typically allow my dough to rise at least 3 times before laying it out to bake. Now you can eithier stretch your dough for a round pie or lay it into a square pan to bake.
If you are making a basic pizza. This dough should cook up perfectly at 450 degrees for 11 minutes on the bottom rack of a conventional oven.


Waldorf Chicken Pizza
1 (10 ounce) can refrigerated prepared pizza crust or your homemade crust
1 cup chopped cooked chicken
1 cup chopped apples
1/2 cup sliced almonds, toasted
1/2 cup mayonnaise
1 teaspoon dried tarragon leaves
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups shredded swiss cheese
2 teaspoons chopped green onions
Heat oven to 425 degrees. Lightly spray 14 inch pizza pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands to edge of pan. Bake for 6 to 8 minutes or until crust begins to brown.
Meanwhile, in a medium bowl, combine chicken, apple, almonds, mayonnaise, tarragon, salt and pepper; mix well.
Remove partially baked crust from oven. Spread chicken mixture evenly over crust. Sprinkle with cheese.
Return to oven; bake and additional 10 to 12 minutes or until cheese is melted and crust is deep golden brown. Sprinkle with green onions. Cut into 12 wedges.


Allie's Mushroom Pizza
INGREDIENTS
1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
(I'm sorry I just had to put this one in because I just love mushroom pizza!!!!)


Veggie Ranch Pizza
INGREDIENTS
1 unbaked pizza crust or your homemade crust
1 1/2 cups Ranch-style salad dressing
2 cups shredded Cheddar cheese
1/2 cup shredded carrots
1/2 cup chopped cauliflower
1/2 cup chopped fresh broccoli
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup sliced fresh mushrooms
1 pound mozzarella cheese, shredded
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a pizza pan or baking sheet, and spread dressing evenly over the top. Sprinkle with Cheddar cheese, followed by carrots, cauliflower, broccoli, onion, red pepper, and mushrooms. Top with mozzarella cheese.
Bake in preheated oven for 15 to 20 minutes, until vegetables are tender, and cheese is melted and lightly browned.


Vidalia Ranch Pizza
INGREDIENTS
1 (10 ounce) can pizza crust dough
1/4 cup prepared ranch dressing
2 tablespoons olive oil
1 large Vidalia, or other sweet onion, thinly sliced
1 teaspoon salt
2 teaspoons garlic powder
1 cup prepared ranch dressing
2 tomatoes, thinly sliced
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
ground black pepper to taste
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12x15 inch baking sheet.
Spread the pizza dough onto the prepared baking sheet. Spread the ranch dressing over the dough; sprinkle with garlic powder.
Heat the olive oil in a skillet over medium heat. Cook and stir the onion in the oil until translucent; season with salt.
Bake the crust in the preheated oven until lightly browned, 8 to 10 minutes.
Spread 1 cup of ranch dressing, the cooked onions, tomato slices, Cheddar cheese, mozzarella cheese, Parmesan cheese, and black pepper over the baked crust.
Return to preheated oven and bake until crust is golden brown and cheese is melted, 12 to 15 minutes. Allow pizza to cool for 5 minutes before cutting to serve.


Pear and Prosciutto Pizza
INGREDIENTS
6 cloves garlic
1/2 tablespoon olive oil
2 ripe pears, halved and cored
1 tablespoon olive oil
all-purpose flour for dusting
1 unbaked pizza crust
1 tablespoon cornmeal for dusting
6 ounces shredded Swiss cheese
5 thin slices prosciutto, cut into halves
1 (6 ounce) package fresh mozzarella, cut into small cubes
salt and ground black pepper to taste
1/2 tablespoon olive oil
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Place the garlic in a small square of aluminum foil. Drizzle 1/2 tablespoon of olive oil over the garlic. Wrap foil around garlic to seal.
Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.
Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.
Bake in hot oven until soft, 10 to 15 minutes.
Raise oven temperature to 400 degrees F (200 degrees C). Preheat a pizza stone or baking sheet in the oven.
Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.
Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.


Crab and Pineapple Pizza
INGREDIENTS
2 (10 ounce) cans refrigerated pizza dough
2 (6 ounce) cans crabmeat, drained and flaked
1 cup canned pizza sauce
1 (8 ounce) can pineapple chunks, drained and roughly chopped
1 (8 ounce) package light cream cheese, cubed
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Grease a pizza pan or cookie sheet.
Spread both cans of dough out to cover the prepared pan, sealing any seams. Spread a thin layer of pizza sauce over the crust, and dot with cream cheese cubes. Sprinkle shredded crabmeat over, then pineapple pieces.
Bake for 12 to 15 minutes in the preheated oven, until the crust is lightly browned.


nfd♥