IF I could I would life on PIZZA!!! Also if bagels didn’t make me bloat I’d eat them more because they are so damn TASTY!!!
Here are some pizza recipes that I may or may not try on my own. But if I do I will post them up for people to see.
Buffalo Style Chicken Pizza
- 3 skinless, boneless chicken breast halves – cooked and cubed
- 1 (8 ounce) bottle blue cheese salad dressing
- 1 (16 inch) prepared pizza crust
- 1 (8 ounce) package shredded mozzarella cheese
- 2 tablespoons butter, melted
- 1 (2 ounce) bottle hot sauce
Prep: 30 m Cook: 25 m Ready In: 55 m
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
- Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Chicken Avocado Pizza
- 2 avocados – peeled, pitted and diced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lime juice, or to taste
- salt to taste
- 1 clove garlic, peeled
- 4 (7 inch) pre-baked pizza crusts
- 1 tablespoon olive oil
- 1 cup chopped cooked chicken breast meat
- 1 cup cherry tomatoes, quartered
- 1 cup shredded Monterey Jack cheese
- 1 pinch cayenne pepper
Prep: 20 m – Cook: 5 m – Ready In: 25 m
- Preheat your oven’s broiler. If you have a pizza stone, place it in the oven while it preheats.
- In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside.
- Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone.
- Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.
My boyfriends parents are from Poland but he was born here and they have been visiting for the past two weeks. (a lot of eye rolling at his mother)
Polish pierogi dough recipe (original)
Ingredients in this recipe:
- 3 cups of wheat flour (all-purpose)
- half a teaspoon of salt
- 0.75 cup of boiling water
- 0.25 cup of cold water
- half a teaspoon of oil
takes 30-40 min — makes about 30 pierogi
- Pour 3 cups of wheat flour into the bowl. Pour the flour through a sieve to separate any lumps and in order to aerate the flour. Thanks to the latter, your pierogi dough will be softer and more delicate in flavor. Then add half a teaspoon of salt.
- Pour 0.75 of cup of boiling water into the bowl, while vigorously stirring the mixture with a fork or wooden spoon. At this stage, it is normal that lumps of flour will form and surface – crumble them down with the fork. Cover the bowl with a cotton cloth and set aside for about 5 minutes.
- After 5 min, add a quarter of a cup of cold water, give it a stir, and crumble down the lumps (if any). Once again cover the pierogi dough with a cotton cloth, but this time set is aside for 15 minutes.
- After 15 min, add half a teaspoon of vegetable oil (canola, sunflower or olive oil). Roll up your sleeves – it’s time for some work. Knead the pierogi dough until it becomes a smooth and uniform mass. In general, it takes 5 to 10 minutes, and at this stage a pair of men’s hands may be quite useful. When finished, the pierogi dough should be homogeneous, stretchy and a bit adhesive.
- Now, the dough is ready to prepare pierogi. Roll out the dough on a pastry board (or simply on a table) until you reach the thickness of about one-tenth of an inch (2-3 millimeters). However, before you start rolling it out, you should flour the pastry board. Thanks to that the pierogi dough won’t adhere or tear. However, remember that one side of the dough should remain clean. You want it to cling on to itself while folding pierogi.
- Cut circles out of the pierogi dough by using a cup. Place the filling in the middle of every circle and fold it to form pierogi.
- Collect scraps of pierogi dough, knead again, roll out and repeat steps 5-7.
Pierogi with meat filling recipe
Ingredients in this recipe:
- 0.5 kg of beef
- 3 carrots
- 1 parsley
- 1 leek
- half of a celery
- 1 onion
- butter or oil for frying
- 1 roll
- parsley leaves
- two eggs
- salt & pepper
- pierogi dough
- crackling or fried onion
takes about 1.5 hours
- Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.
- Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Throw this vegetables into stock with meat and leave gently cooking on half an hour. I usually don’t buy raw vegetables in such situations. I prefer buying in a grocery those already cut up frozen vegetables.
- While the meat is being cooked with vegetables peel onion and cut it into cubes.
- Fry onion on the frying pan with the addition of butter, until it lightly browns itself.
- Take the meat out of stock and tear into smaller pieces.
- Put one roll into the bowl and fill with stock. Wait a while, as far as the roll will become soaked. Then take it out of the bowl, drain and add to the meat.
- Add also fried onion and precisely mix everything.
- Grind the blend of onion, meat and roll in a meat mincer.
- Chop parsley leaves up and add to stuffing.
- Break two raw eggs into a meat mixture.
- Add salt and grinded black pepper. Mix. Season to taste.
- If your stuffing is too dry add some stock.
- Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi.
- Cook pierogi on salted water. After floating to the surface cook until become soft. Then sift out.
- We pan-fry the cooked pierogi. Use butter or sunflower oil. Fry pierogi from both sides – from time to time turning from side to side. Fry pierogi, until become firmly browned from both sides.
- Lay pierogi on plates. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. You can try it, but it is worthwhile knowing that such a way of eating isn’t truly traditional.
recipes from http://www.tastingpoland.com