I’ve never made pan pizza before. The reason is I often prepare generous amount of the toppings for my pizza, so with two people, having pan pizza with a lot of toppings are really large servings. So in order to reduce the amount of food, I prefer thin pizza crust with more toppings, which always make my pizzas more prosperous.
However, this very simple garlic and olive pizza made me curious to know how the taste would be like. Since the toppings are nothing but garlic and olive oil, I decided to make pan pizza so that we could have enough to eat for our meal. Far from my expectation, the pizza was really really nice. The thick crust was still very crispy. The toppings, though simple as they were, the taste was definitely not boring at all. It did surprise us a lot.
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This sweet pizza tastes a little richer than my first apple and raisin pizza due to the presence of dessicated coconut in the topping. As usual, I used thin pizza base and green apples for this pizza. Sometimes, changing the appetite with this sweet pizza is quite interesting. Though, after eating two slices of my tiny pizza, I already felt full.
Not like other meat or veggie pizzas, I can try to finish the whole pizza when I am full, with this sweet pizza, I couldn’t. How much I wished to have some children around me so that I could bake lots of stuffs for them to enjoy and share with their friends.
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I like the combination between a thin pizza base with vegetable toppings. The thin crust is always very crispy. One slice doesn’t make me feel full like when I eat a slice of pan pizza or thick base pizza. And because it is topped with vegetables, I just want to eat more and more.
The base spread with a layer of pizza tomato sauce is baked first until it is nearly done. Then the toppings will be arrange over the base and the whole pizza will be baked just a few minutes until the vegetables become wilted and the cheese has just melted. The base then will reach a nicely golden brown color.
My oven is not big enough to make a pizza of the regular sizes. So I often have to make two pizzas for me and my fiance, each is about 20cm in diameter. I have a recipe for basic thin pizza base that I always apply in making my favourite pizzas.
I felt good after eating this pizza. Though it was not small but it was light. The vegetables were still juicy, crunchy and fresh. The basic vegetarian pizza doesn’t have asparagus. Adding asparagus is one of the variations.
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This pasta is very simple and offers authentic taste and flavor. Italian ham – such as Parma – is recommended to this pasta to attain the most original flavor.
Parma ham is very popular, but no way I could have this ham here. Therefore, though I really wanted to try the real taste, I coudn’t afford that. I used normal ham in this pasta.
Ingredients: (serves 4-6 )
- 500g pasta (short pasta)
- 150g ham, diced
- 50g grated parmesan
- 1 small onion, diced
- 50g butter
- salt, pepper
Cooking:
- Cook the pasta until al dente. Drain and keep warm.
- Heat the butter in a large skillet until melted, add the onion and stir-fry for 2 minutes. Add the ham and cook for another 2 minutes. Season.
- Pour the ham mixture over the pasta, sprinkle with parmesan.
This is my first time making sweet pizza. I was told that childen would love sweet pizzas as they like other sweets. I made it out of curiosity about how a sweet pizza would taste like.
It is also to make use of the Grany Smith green apples I just bought. I like green apples since they are often crunchy and less sweet than other kinds of apples.
The pizza was sweet and crunchy. The thin pizza base was very crispy, while the apple and raisins, after some water had evaporated, became more concentrated in their sweetness. Now I understand why the children love eating sweet pizzas.
My small oven does not allow me to make a pizza of the normal sizes, so I often have to make two small pizzas, the diameter of which is only about 15-18cm.
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I often make pizza using thin pizza base. So, for further convenience, I reserved a post for the recipe and directions of preparing thin pizza crust. Then I don’t have to include this part again and again in the posts for pizzas.
It is also more convinient for your reference.
Basic thin pizza base:
(This recipe can be made into three 12” pizzas)
Ingredients:
- 175g plain flour
- 200g bread flour
- 1tsp sugar
- 1tsp instant or active dried yeast
- 1tsp salt
- 1 1/2 tsp olive oil
- 225ml very warm water
Directions:
To prepare the pizza dough, combine flours. Mix 225g flour with sugar, yeast, and salt in bowl of standing mixer. Set aside. Combine olive oil and warm water. With paddle attachment, slowly stir the water and oil into the flour mixture until well combined. Mix in the remaining flour.
Change to dough hook attachment and knead on low speed for 4 to 5 minutues, until dough comes together as a ball and is smooth and elastic. If not using a stand mixer, turn dough onto a lightly floured surface and kndea by hand for about 10 minutes.
Place dough in lightly oiled bowl and cover with clean paper towel. Set aside in a warm spot for 11/2 to 3 hours, until dough has almost doubled in volume.
Once dough has risen, use a sharp knife to divide the abll into 3 equal pieces. Shapde each into a ball, and flatten to form a dish. Use fingers or rolling pin, stretch out each disc to 30-cm(12-in) rounds, which is very thin, about 2mm.
This pizza is just so simple to make. The taste of eggplant blending well with the melting mozzarella, plus the fragrance of basil flake made a wonderful bite.
I prefer thin crust than thick one, so again, this time I made a thin crust base and then topped with sliced eggplants. Eggplant should be pre-cooked first to add more flavour to it. Over a frying pan, I fried a clove of garlic with a little olive oil. When the smell of garlic just came out, I added the eggplant slices, seasoned with salt, and cooked just until the two sides of each slice changed their color a bit. Read the rest of this post >>
