Tasty Recipes

The Margherita: A Royal Pizza fit for a Queen!
"Raffaele Esposito, created this pizza to honor Queen Margherita's visit to
Naples in 1889. He created a special pizza which resembled the Italian flag.
The pizza consisted of basil (green), mozzarella (white), and tomatoes (red).
This dish sets the standard for our modern day pizza. This patriotic pizza was an
instant success with the King and Queen, as well as his other patrons. He named
this pizza in honor of the Queen, the Margherita."
The taste of this dish is superb if you use buffalo mozzarella.
If not available, any whole milk or regular mozzarella will do!

Ingredients:

· Dough for 1 pizza
Pizza on Earth, Good Will to All!
Copyright Grande Publishing 2008 ©
· 4-6 oz. of buffalo mozzarella (whole milk mozzarella is fine)
· 2-3 cloves of garlic minced
· 2-4 oz . of parmesan
· 2-4 Plum tomatoes, sliced thinly
· ¼ cup fresh basil (if available)
· salt and pepper to taste

Directions:

1. Roll out dough to desired size.
2. Drizzle olive oil on dough. Spread evenly.
3. Mince garlic and spread on dough.
4. Slice mozzarella and spread over dough
5. Spread the parmesan on the pizza
6. Evenly spread the tomatoes on the pizza
7. Bake at 500+ degrees for 8 to 10 minutes
(preferably on a preheated pizza & baking stone. Stone should be
preheated for 1 hour.)
8. After pizza is cooked, tear basil leaves and put on cooked pizza. Add
other spices to taste.
Tips
· Use buffalo or whole milk mozzarella. Regular mozzarella will work.
But the buffalo mootz, (as they say in New Haven), will be fantastic!
· You can substitute ¼-½ cup of Tomato sauce for fresh tomatoes or use both

You either like anchovies or hate them. There seems to be no middle ground for
this fish. I happen to like them and whenever I have served this pizza, so do my
guests. The fresh tomato cuts the saltiness of the anchovies.

Ingredients:

· Dough for 1 pizza
· 1 can of anchovies
· 6-8 oz. of mozzarella cheese
· 4 oz. of parmesan cheese
· 2-4 cloves of minced garlic
· basil, oregano, parsley to taste pepper and a dash of salt
· olive oil
· 1 medium tomato, thinly sliced.

Directions:

1. Roll out dough to desired size.
2. Drizzle olive oil on dough. Spread evenly.
3. Spread garlic on dough.
4. Add spices to taste. (You can actually omit salt for this step.)
5. Spread mozzarella and parmesan cheese evenly on dough.
6. Break up anchovies and evenly spread on cheese.
7. Drizzle the oil from the anchovies evenly onto the cheese.
8. Top with fresh tomato slices. Lightly salt tomatoes, if desired.
9. Bake at 500+ degrees for 8 to 10 minutes (Preferably on a
preheated pizza stone).
Tips
Unless you absolutely love anchovies, only use 1 can! I used 2 cans of
anchovies once, and the taste was overpowering.
That was the one and only time, I "over dosed" on anchovies!
You can omit salt entirely from this pizza.

To make your pizza you need mixing bowls, a measuring cup, measuring
spoons, a rolling pin (optional), a pizza pan or cookie sheet and a cooking
thermometer. On the last page, I mention tools that will help you in your quest
for the perfect pizza.

Ingredients
(Makes 2 Regular or 4 Thin Neapolitan Pizzas!)
· 1 or 2 Packages yeast (2-3 teaspoons of yeast or less) (Try 1-2 teaspoons)
(Peter Reinhart says only use as much as you need, you can use less yeast to get
good results)
· 2 teaspoons honey or sugar (optional)
· 4 cups of flour (Can be All purpose or Bread Flour)
· 1 teaspoon salt
· 1/4 cup olive oil (optional)
· 1 and 1/2 cups of warm water

Directions

1. Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be
between 100° and 110° F (37° C- 43° C.)
degrees. Mix well. Wait about 5 minutes for the yeast and sugar to activate.
2. In a large mixing bowl, add the olive oil, flour, salt, 1 cup of warm water and
the yeast mixture. Mix this with a fork to get all the liquid absorbed by the
flour.
3. Place a handful of flour on a mixing surface. Dust your hands and spread out
the flour. Empty the contents of the bowl on to the flour.
4. Knead the dough vigorously for 8-10 minutes or until the texture is smooth
and uniform. If the dough seems a little sticky, add a little more flour.
One method to knead, is to lean on the dough with the palm of your hand. Press
the dough to the mixing surface. Fold the dough and repeat.
5. Place the dough in a bowl and drizzle with olive oil. Place bowl in warm area
and cover with a cloth.
6. Let the dough rise for about an hour. Punch down the dough and wait 30-45
minutes. Your dough is now ready.
7. Cut the dough in half (or fourths, for thin pizza).
(I usually make 4 thin pizzas with this dough recipe!)
8. Dust a rolling pin with flour and roll out on a floured
surface until the dough is the desired shape. (You can omit the rolling pin and
just shape the dough with your fingers.) (The olive oil and sugar are optional
ingredients.)

Base
100 gm flour (maida)
30 gm butter
100 gm potato
½ tsp baking powder
½ tsp salt
Sauce
4 tbsp readymade tomato puree
½ tsp garam masala
½ tsp coriander powder
¼ tsp Oregano
½ tsp salt
1 tsp sugar
½ tsp chilli powder
Topping
50 gm cheese
½ medium onion (thinly sliced)
½ medium capsicum (thinly sliced)