I'm a pretty picky eater. I've gotten better in the last few years but I'm still pretty reluctant to new things. I've never been a fan of Canadian Bacon because it tastes too much like ham. And in fact, pepperoni tastes too much like ham some days and I end up picking it off. When I'm pregnant I can't even eat pepperoni because every once in a while I'll bite into a piece that's too ham tasting. I've never tried pineapple on pizza. I do like the flavor of pineapple in general but I don't like the way its texture is. My favorite juice is pineapple orange-banana. My boyfriend on the other hand, loves Hawaiian pizza and while he hasn't made it at home, he does order it from time to time.
I don't know if I am doing this right - but I would like to share one of my homemade pizza recipes with everyone:
:p
PIZZA CRUST
2 1/2 teaspoons active dry yeast
Pinch sugar
1 cup warm water
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment. Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic. Place dough in a greased bowl. Cover with plastic and let rise 1-1/2 hours, or until doubled in size. A longer, slower rising time will make a more flavorful crust. Punch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using.
PIZZA SAUCE
I usually double the amounts using two large 28-ounce cans of crushed tomatoes, and freeze in 1/2-cup plastic containers so I have it ready for pizza. This sauce freezes excellent and if made a day ahead and refrigerated - it gives the flavors a chance to meld!!
4 tablespoons olive oil
1 medium onion (finely chopped)
1 tablespoon minced fresh garlic (or to taste)
1 tablespoon dried Italian seasoning (or to taste)
1 teaspoons oregano (optional)
1 tablespoon marjoram
1 can (6 oz.) tomato paste
4-5 cups crushed tomatoes (can use tomato sauce in place of crushed tomatoes or use a combination of both if desired - I use a good brand name of crushed tomatoes that are not watery or 1 can puree and 1 can tomatoes)
2 teaspoons salt, to taste
Pinch sugar
Black pepper
1. In a saucepan, heat the olive oil; saute the onions and garlic for 2-3 minutes until soft but not brown.
2. Add in the tomato paste and Italian seasonings, stir and cook 1 minute.
3. Add in the remaining ingredients; cook and simmer on low heat for half an hour, stirring occasionally, adding more salt if needed (after the half hour - adjust seasonings to taste)
NOTE: Chop the onion and garlic VERY fine.
I prefer a grated cheese mix of whole milk mozzarella, provolone, a little Asiago and some Pecorino Romano; thin sliced pepperoni and sometimes fried homemade Italian sausage and sliced mushrooms. When I leave out the sausage and mushrooms - then it?s anchovies!!!! (I love anchovies!)
:p
PIZZA CRUST
2 1/2 teaspoons active dry yeast
Pinch sugar
1 cup warm water
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Dissolve yeast and sugar in water. Proof 5 minutes. Pour into mixer bowl. Gradually mix in 2 cups flour and salt using paddle attachment. Change to dough hook. Incorporate remaining flour and mix 10 minutes, or until dough is smooth and elastic. Place dough in a greased bowl. Cover with plastic and let rise 1-1/2 hours, or until doubled in size. A longer, slower rising time will make a more flavorful crust. Punch dough down. Form into a ball and refrigerate until ready to use. Bring to room temperature before using.
PIZZA SAUCE
I usually double the amounts using two large 28-ounce cans of crushed tomatoes, and freeze in 1/2-cup plastic containers so I have it ready for pizza. This sauce freezes excellent and if made a day ahead and refrigerated - it gives the flavors a chance to meld!!
4 tablespoons olive oil
1 medium onion (finely chopped)
1 tablespoon minced fresh garlic (or to taste)
1 tablespoon dried Italian seasoning (or to taste)
1 teaspoons oregano (optional)
1 tablespoon marjoram
1 can (6 oz.) tomato paste
4-5 cups crushed tomatoes (can use tomato sauce in place of crushed tomatoes or use a combination of both if desired - I use a good brand name of crushed tomatoes that are not watery or 1 can puree and 1 can tomatoes)
2 teaspoons salt, to taste
Pinch sugar
Black pepper
1. In a saucepan, heat the olive oil; saute the onions and garlic for 2-3 minutes until soft but not brown.
2. Add in the tomato paste and Italian seasonings, stir and cook 1 minute.
3. Add in the remaining ingredients; cook and simmer on low heat for half an hour, stirring occasionally, adding more salt if needed (after the half hour - adjust seasonings to taste)
NOTE: Chop the onion and garlic VERY fine.
I prefer a grated cheese mix of whole milk mozzarella, provolone, a little Asiago and some Pecorino Romano; thin sliced pepperoni and sometimes fried homemade Italian sausage and sliced mushrooms. When I leave out the sausage and mushrooms - then it?s anchovies!!!! (I love anchovies!)
ainjel wrote:I've never been a fan of Canadian Bacon because it tastes too much like ham.
I've always thought Canadian Bacon was an American creation and is ham. I worked for a few months with a couple people from Alberta about 10 years ago. They were with a large Canadian meatpacking firm, and laughed at the term Canadian Bacon.
I like to make a big batch of meatballs, then I cool them in the fridge and freeze them for use later. This is just a basic recipe:
I've got between 10 and 12 pounds of chuck to grind, a large fresh bunch of parsley (minced), several cloves of garlic (finely minced), kosher salt and fresh black pepper, a dozen of so of eggs, and fresh made bread crumbs (from day old crusty Italian bread), fresh grated Pecorino Romano - two large skillets with olive oil and sliced garlic to fry them in.
As they cook, remove to platter to drain and cool; refrigerate over night; store in freezer in plastic bags (label and date of course).
I can then use as many or few as I want for any type of a meal or even sub/hoagie sandwiches. They can go into the crockpot with sauce or gravy. When I make homemade sauce I can just drop them in.
You can make various sizes and use smaller ones for hoagies, subs, etc. Even make them ahead for appetizers (crockpot use).
Scrape up the bottom of the skillets and make a great-flavored gravy! Strain and refrigerate. The next day transfer to freezer containers (label and date of course) and use at your convenience (and you can remove any fat that has formed). Also freeze homemade spaghetti sauce the same way. I like to freeze sauces in quart jars (when I am too lazy to can it!) for a meal or in portions for subs/hoagies.
I've got between 10 and 12 pounds of chuck to grind, a large fresh bunch of parsley (minced), several cloves of garlic (finely minced), kosher salt and fresh black pepper, a dozen of so of eggs, and fresh made bread crumbs (from day old crusty Italian bread), fresh grated Pecorino Romano - two large skillets with olive oil and sliced garlic to fry them in.
As they cook, remove to platter to drain and cool; refrigerate over night; store in freezer in plastic bags (label and date of course).
I can then use as many or few as I want for any type of a meal or even sub/hoagie sandwiches. They can go into the crockpot with sauce or gravy. When I make homemade sauce I can just drop them in.
You can make various sizes and use smaller ones for hoagies, subs, etc. Even make them ahead for appetizers (crockpot use).
Scrape up the bottom of the skillets and make a great-flavored gravy! Strain and refrigerate. The next day transfer to freezer containers (label and date of course) and use at your convenience (and you can remove any fat that has formed). Also freeze homemade spaghetti sauce the same way. I like to freeze sauces in quart jars (when I am too lazy to can it!) for a meal or in portions for subs/hoagies.
Welcom Mama Mangia, thanks for sharing your pizza and meatball recipes with us. I prefer to have a mix of cheese on my pizza as well it gives it a better taste. Another cheese I like is Gyuere. I usually keep a block of that on hand and substitute it in recipes that call for Cheddar cheese. It melts well like Cheddar cheese.