pizza

Mini pizzetta

Posted on August 18, 2009. Filed under: Heart recipe/low cholesterol recipe, pizza | Tags: , , |

Pizzas are usually considered to be calorie-laden. Now, here is a healthy version, made with only 1 teaspoon of cheese per pizza and a whole lot of veggies, yet maintaining the authentic pizza taste.

Baking Temperature : 200°C (400°F).
Preparation Time : 10 mins.
Baking Time : 10 mins.

Makes 4 pizzetas.

Ingredients
4 slices whole wheat bread
To be mixed into a topping
½ cup tomatoes, finely chopped
2 tablespoons finely chopped celery
½ cup spring onions, finely chopped
¼ cup capsicum, finely chopped
½ teaspoon finely chopped garlic
¼ cup crumbled low fat paneer (cottage cheese)
4 teaspoons grated cheese
salt and pepper to taste
Method
1. Spread equal portions of the topping mixture onto each of the 4 slices of bread.
2. Bake them in a pre-heated oven at 200°C (400°F) for 7 to 10 minutes till they are golden brown.
3. Cut each slice into 4 wedges and serve hot.
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Tandoori paneer pizzas

Posted on July 29, 2009. Filed under: Baby and toddler food, Foods on the go, pizza, Snacks | Tags: , , |

A protein-packed paneer topping gives a healthy twist to this all-time favourite with kids.

Preparation Time : 30 mins.
Baking Temperature : 200°C (400°F).
Cooking Time : 3 to 5 mins.
Baking Time : 30 mins.

Serves 4.

Ingredients
2 nos. 200 mm. (8″) whole wheat pizza bases
2 tablespoons tomato ketchup
½ cup grated mozzarella cheese
For the tandoori paneer topping
1 cup paneer (cottage cheese) cubes
¼ cup capsicum cubes
¼ cup deseeded and cubed tomatoes
¼ cup onion cubes
1 tablespoon fresh cream
To be mixed into a marinade
½ cup fresh thick curds (dahi)
1 teaspoon chilli powder
½ teaspoon dried Kasuri methi (dried fenugreek leaves), roasted and powdered
1 teaspoon ginger-garlic paste
½ teaspoon garam masala
1 teaspoon butter
Salt to taste
Other ingredients
½ teaspoon butter for greasing and glazing
For the tandoori paneer filling
1. Marinate the paneer, capsicum and tomato cubes in the prepared marinade for about 30 minutes.
2. Heat the butter in a saucepan, add the onion cubes and sauté for some time.
3. Add the marinated paneer, capsicum and tomatoes, and fresh cream and simmer for 3 to 5 minutes.
4. Remove from the fire and allow to cool.
5. Divide into 2 equal portions. Keep aside.
How to proceed
1. Place one pizza base on a greased baking tray.
2. Spread some tomato ketchup on it.
3. Spread half the tandoori paneer filling over the base.
4. Sprinkle half the cheese on top.
5. Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes or till the base is evenly browned and the cheese melts.
6. Repeat with the remaining ingredients to make another pizza.
7. Serve hot.
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Creamy corn pizza

Posted on July 29, 2009. Filed under: pizza | Tags: , |

A pesto flavoured creamy corn sauce topped with baby corn and asparagus makes this a great combination.

Baking Temperature : 200°C (400°F).
Baking Time : 40 mins.
Preparation Time : 15 mins.
Cooking Time : Nil.

Makes 2 pizzas.

Ingredients
2 this crust pizza bases [200 mm. (8″)
2 tablespoons tomato ketchup
1 tbsp tomato chilli sauce
1 cup grated mozzarella cheese
Butter or oil for greasing
To be mixed into a corn pesto sauce
1 cup cream style sweet corn (canned)
3 tablespoons Pesto
Salt to taste
For the topping
1 cup blanched baby corn pieces
1 cup blanched asparagus pieces
Salt to taste
How to proceed
1. Place one pizza base on a greased baking tray.
2. Spread half the tomato ketchup and tomato chilli sauce on it.
3. Spread half the corn pesto sauce over the sauces.
4. Top with half the baby corn and asparagus and finally half the cheese. Sprinkle some salt over it.
5. Bake in a preheated over at 200°C (400°F) for 10 to 15 minutes or till the base is evenly browned and the cheese melts.
6. Repeat with the remaining ingredients to make another pizza.
7. Serve hot.
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Tandoori paneer pizza

Posted on July 29, 2009. Filed under: pizza | Tags: , |

Truly Indian an exiting fusion of Italian and Indian tastes.

Baking Time : 30 mins.
Cooking Time : 3 to 5 mins.
Preparation Time : 20 mins.
Baking Temperature : 200°C (400°F).

Makes 2 pizzas.

Ingredients
2 pizza bases [200 mm.(8″)]
¼ cup tomato ketchup
2 tbsp tomato chilli sauce
1 cup grated mozzarella cheese
Butter for greasing and glazing
For the tandoori paneer topping
1 cup paneer (cottage cheese) cubes
¼ cup capsicum cubes
¼ cup tomatoes, desseeded and cubed
¼ cup onion cubes
1 tablespoon fresh cream
Other ingredients
2 coals (koyla)
1 teaspoon oil
To be mixed into a marinade
1/3 cup curds
1 teaspoon chilli powder
½ teaspoon dried fenugreek leaves (kasuri methi), roasted and powdered
2 teaspoons gingergarlic paste
1 teaspoon garam masala powder
2 teaspoon butter
Salt to taste
For the tandoori paneer topping
1. Marinate the paneer, capsicum and tomato cubes in the prepared marinade for about 30 minutes.
2. Heat the butter in a saucepan, add the onion cubes and saute for sometime.
3. Add the marinated paneer, capsicum and tomatoes and fresh cream and simmer for 3 to 5 minutes.
4. Remove from the fire and transfer to a bowl. Keep aside.
5. Meanwhile, heat the coals on an open flame to ignite them.
6. Transfer to a small katori (bowl) with the help of a pair of tongs.
7. Place this katori (bowl) in the bowl containing the topping mixture.
8. Pour oil on the ignited coal and cover the bigger bowl with a lid.
9. Keep aside for about five minutes and then remove the lid and discard the small katori. this process is called smoking and it imparts the typical tandoori taste to the dish.
10. Divide into 2 equal portions. Keep aside.
How to proceed
1. Place one pizza base on a greased baking tray.
2. Spread some tomato sauce and tomato chilli sauce on it.
3. Spread half the tandoori paneer filling over the base.
4. Sprinkle half of the cheese on top.
5. Bake in a preheated oven at 200°C (400°F) for 10 to 15 minutes or till the base is evenly browned and the chese melts.
6. Repeat with the remaining ingredients to make another pizza.
7. Serve hot.
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Tomato pizza

Posted on July 29, 2009. Filed under: pizza | Tags: , |

Baking Temperature : 200°C (400°F).
Cooking Time : 10 mins.
Preparation time : 10 mins.
Baking Time : 10 mins.

Makes 2 pizzas.

Ingredients
2 ready-made (8″) pizza bases
oil for brushing
For the tomato sauce
4 large tomatoes
1/3 cup finely chopped onions
1 teaspoon chopped garlic
¼ cup tomato ketchup
1 teaspoon sugar
½ teaspoon dried oregano
2 tablespoons oil
salt to taste
Other ingredients
1 tablespoon oil for cooking
1 cup grated cooking cheese (preferably Mozzarella)
1 capsicum, cut into rings
1 teaspoon red chilli flakes (paprika)
For the tomato sauce
1. Blanch the tomatoes in boiling water.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the oil in a pan, add the onions and garlic and sauté for a few minutes.
5. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
6. Add the ketchup, sugar and salt and simmer for some more time.
7. Finally, add the oregano and mix well.
How to proceed
1. Brush a tray with oil and arrange the pizza crusts on it.
2. Spread some tomato sauce on each crust.
3. Arrange capsicum rings and sprinkle some cheese on the pizzas.
4. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes or until the cheese has melted.
5. Sprinkle red chilli flakes on top and serve hot.
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Spinach pizza

Posted on July 29, 2009. Filed under: pizza | Tags: , |

Preparation Time : 20 mins.
Cooking Time : 15 mins.
Baking Temperature : 200°C (400°F).
Baking Time : 15 mins.

Makes 2 pizzas.

Ingredients
2 ready-made 8″ pizza bases
oil for brushing
For the spinach filling
2½ cups chopped spinach (palak)
2 tablespoons chopped onions
½ teaspoon chopped green chillies
1 tablespoon fresh cream
¼ cup paneer (cottage cheese) cubes
1 tablespoon oil or butter
salt and pepper to taste
For the topping
red, green, yellow capsicum slices
grated cooking cheese (preferably Mozzarella)
For the spinach filling
1. Cook the spinach in very little water until soft. Drain.
2. Heat the oil in a pan and fry the onions and green chillies for 1 minute.
3. Add the spinach, salt and pepper and cook for 1 minute.
4. Add the cream and paneer. Mix well.
How to proceed
1. Brush a tray with oil and arrange the pizza crusts on it.
2. Spread some spinach filling on each crust and place the capsicum slices on top.
3. Sprinkle some cheese and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or until the cheese melts.
4. Serve hot.
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Corn and pesto mini pizza

Posted on July 29, 2009. Filed under: pizza | Tags: , |

Small is beautiful and these mini pizzas make a splendid treat anytime

Baking Temperature : 200°C (400°F).
Preparation Time : 10 mins.
Baking Time : 5 mins.
Cooking Time : 5 mins.

Makes 10 mini pizzas.

Ingredients
10 mini whole-wheat pizza bases
oil for greasing
For the corn pesto sauce
½ cup boiled tender corn kernels
2 teaspoons corn flour mixed with ¼ cup water
½ teaspoon chopped garlic
1 recipe pesto, see below
salt to taste
To be ground into a pesto
1 tablespoon chopped basil leaves
2 walnut halves
½ large cloves garlic, chopped
1 teaspoon olive oil or any other oil
salt to taste
For baking
¼ cup grated mozzarella cheese
For the corn pesto sauce
1. Mix together all the ingredients in a pan and cook over a medium flame till the mixture dries out. Keep aside.
How to proceed
1. Place the mini pizza bases on a greased baking tray.
2. Spread a teaspoon of the corn pesto sauce on each pizza base.
3. Sprinkle a little cheese on top of each pizza.
4. Bake in a pre-heated oven at 200°C (400°F) for 4 to 5 minutes or till the cheese has melted.
5. Serve hot.
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Mini pizzeta

Posted on July 29, 2009. Filed under: pizza | Tags: , |

Pizzas are usually considered to be calorie-laden. Now, here is a healthy version, made with only 1 teaspoon of cheese per pizza and a whole lot of veggies, yet maintaining the authentic pizza taste.

Baking Temperature : 200°C (400°F).
Preparation Time : 10 mins.
Baking Time : 10 mins.

Makes 4 pizzetas.

Ingredients
4 slices whole wheat bread
To be mixed into a topping
½ cup tomatoes, finely chopped
2 tablespoons finely chopped celery
½ cup spring onions, finely chopped
¼ cup capsicum, finely chopped
½ teaspoon finely chopped garlic
¼ cup crumbled low fat paneer (cottage cheese)
4 teaspoons grated cheese
salt and pepper to taste
Method
1. Spread equal portions of the topping mixture onto each of the 4 slices of bread.
2. Bake them in a pre-heated oven at 200°C (400°F) for 7 to 10 minutes till they are golden brown.
3. Cut each slice into 4 wedges and serve hot.
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Mock pizza

Posted on July 29, 2009. Filed under: pizza | Tags: , |

Delicious pizzas ready in less than 2 minutes. Readymade burger buns make a quick substitute for the regular pizza base. The delightful flavours of onions, capsicum, tomatoes and cheese combine to make the topping for the mock pizzas.

Cooking Time : 1 min.
Preparation Time : 10 mins.

Makes 8 pizzas.

Ingredients
4 burger buns
2 tablespoons mozzarella cheese
To be mixed into a topping
1 cup tomatoes, finely chopped
2 tablespoons finely chopped onions
2 tablespoons finely chopped capsicum
½ teaspoon grated garlic
1 teaspoon finely chopped basil
1 green chilli, finely chopped
2 teaspoons ketchup
salt to taste
Method
1. Cut the buns horizontally and microwave them on HIGH for 30 seconds.
2. Top with the filling mixture and sprinkle the cheese on top.
3. Microwave on HIGH for 30 seconds.
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Pasta

Posted on July 29, 2009. Filed under: pizza | Tags: |

Cooking Time : : 5 to 10 mins.
Preparation Time : : Nil.

Makes3 cups.

Ingredients
2 cups dried pasta (penne, spaghetti, fusilli, conchiglie, fettuccine, macaroni, dried lasagne sheets)
1 tablespoon oil for cooking
1 tablespoon oil for tossing
1 teaspoon salt
Method
1. Boil plenty of water in a large pan with 1 teaspoon of salt and 1 tablespoon of oil.
2. Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time.
3. Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and thickness of the pasta.
4. Very small pasta (like macaroni, fusilli, cochiglie, penne) may cook in 5 minutes, while larger shapes (like spaghetti, fettuccine, dried lasagne sheets) may require 10 minutes.
5. Immediately drain the cooked pasta into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside.
6. If the pasta is not be used immediately, add 1 tablespoon of oil to it and toss it.
Tips
Handy Tips :
The secret of cooking pasta is to use ample water.
Cooked pasta should be ‘al dente’ or “firm to the bite”.
Undercooked pasta is undesirable and has a taste of raw flour, whereas overcooked pasta will be soft and sticky.
Generally speaking, fresh pasta will take about 2 to 5 minutes to cook.
Fresh pasta does not increase much in volume whilst cooking, as it does not absorb much water.
DO’S AND DONT’S OF PASTA MAKING
The flour used should be of good quality.
Certain flours may require a little more oil to knead the dough than mentioned in the recipe.
When fresh herbs are to be used in the pasta dough, chop them finely.
If vegetable purees are used, the vegetables should not be discoloured whilst cooking and the puree should be strained before using.
The pasta dough should be firm and well kneaded.
Whilst rolling the pasta, care must be taken not to tear the pasta sheet.
Also, the pasta should be rolled out as thinly as possible to an almost translucent sheet.
While rolling the pasta, use cornflour instead of flour for dusting to prevent the pasta from sticking when it is cooked in boiling water.
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