Recipes On Rails: New Recipes tagged with pizza,bge

Honey Mustard Chicken Pizza

2012-05-22 22:41:33 UTC

Ingredients:

Toppings
1.5 tablespoon Honey
1.5 tablespoon Mustard, Dijon
1.0 each Chicken Breast cooked, sliced
1.0 bunch Basil, Fresh or several leaves, to taste
0.25 pound Cheese, Provalone sliced or shredded

Instructions:

Make the whole wheat pizza dough indicated below.

Mix the honey and mustard together. I use a whole grain mustard instead of the Dijon.

Shape the dough into a pizza shape and put it on the peel.

Paint the dough with the honey/mustard sauce.

Arrange chicken on the pizza.

Then add the basil.

At this point, I'd put it in the egg, on the pizza stone, pre-heated for at least 1/2 hour to about 550 F. I like to use an inverted plate setter with the regular grate on the plate setter legs, with the pizza stone on the grate. This way, the plate setter acts as a diffuser, and no flare-ups or hot spots affect the pizza stone. Bake the pizza for about 5 minutes.

Then, remove the pizza, add the cheese, and return to the egg for another 5 minutes or so. Watch closely to achieve the desired degree of doneness.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/511

Neopolitan Pizza

2012-05-19 23:43:15 UTC

Ingredients:

2.0 pound Flour, all-purpose
1.6 pound water
18.0 gram salt
3.0 gram Yeast, Instant

Instructions:

Mix the dough following the instructions for no-knead baguettes, and allow to proof for the 2.5 hours.

Dust the top of the dough with flour and turn the dough out onto a floured work surface.

Divide the portions into 5 equal pieces. They'll be just under 3/4 a pound each.

Fold each piece over onto itself and allow to rest for about 20 minutes.

Place one portion onto the floured work surface

Pat the dough out into a rectangular shape.

Fold the top 1/3 of the dough onto the middle third.

Pull each of the bottom two corners up onto the center of the top of the middle third.

Pull the right top corner down into the middle of the dough. Pull the left top corner down onto the last fold.

Pull the remaining three corners into the middle making a ball.

Turn dough over and roll into smooth ball by cupping floured hands over dough.

Repeat with remaining doughs and arrange.

Allow to rise for about an hour.

If you're planning on using the dough later, it needs to be stored. Here's a picture of a pizza tin, but I've found that it stores well in a plastic bag too. Make sure each dough is well floured whichever method is used.

To make the pizza you'll need a dough, some basil, some crushed tomatoes, and some cheese.

Turn the dough out onto a well floured work surface.

Spread the dough out using your fingers, and then flip it onto the backs of your hands and stretch the dough to it's desired size. (Sorry no pics as this is a 2 handed job). The dough will seem to know how big it should be. Flop the dough onto a lightly floured peel.

Add the tomatoes or sauce.

Add some cheese (here it's fresh mozzarella.

Add a few basil leaves.

Here's my set up for the bge. Inverted plate setter, grate, and pizza stone. The surface temp of the stone should be about 500F.

Shuffle the pizza onto the stone, then close the dome.

Try to not open the dome. To check status, carefully, gaze down the smoke vent.... you can use a flashlight to see better.

After several minutes, your pizza should look like this.

Here's a slice

Another one with a little better shape.

Here, I made a sauce out of the Caesar dressing posted in another recipe and added some sous-vide cooked chicken, chives, and fresh mozzarella.

Here's the same pizza, finished.

This one is the teriyaki barbecue sauce (recipe is posted here) and smoked chicken with regular mozzarealla. This is Jan and Josh's favorite pizza.

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/592

Pizza

2012-05-17 02:53:59 UTC

Ingredients:

White Pizza

Sauce
4.0 clove Garlic minced very fine
1.0 sprig Rosemary minced very fine
0.5 cup Oil, Olive

Instructions:

Make the dough. Recipe is included below

Make the sauce by combining the ingredients and let sit for at least a half hour.

Shape the dough. Since we use the oil storage method, this is a little tricky. You have to remove the dough from the storage container keeping the top of the dough dry, and free of oil. Place it on the work table. Sprinkle some flour on the top of the dough, and on the peel. Use your hands to stretch the dough. Our recipe is moist, and soft, so this should be rather easy right on the table.

Pick up the dough by flipping the dry, floured side over the backs of your fingers and hands. Use your knuckles to further stretch the dough and when it's the right size, place the floured side down on the peel being careful to not get any oil onto the peel. This is very important. It's a sort of flip action, where you swing the draping pizza dough up and away from your body, and then straight down onto the peel. You can adjust the shape of the pizza now.

Use a ladel to spread some of the garlic oil/sauce onto the pizza... Be sure to avoid getting any on the peel.

Sprinkle with some parmesean cheese.

I added some really great tomatos from Italy. You can get them here: www.www.gustiamo.com. They are rather pricey, but really a great product. Rich tomato flavor. I just chopped them a bit, and spooned them on.

Then the smoked turkey thigh

And finally the mozarella.

I pre-heated the egg to about 500. I put the plate setter upside down with the normal grate on the plate setter feet. Then put my pizza stone on the grate. This avoids direct flames on the pizza stone. Preheat for about an hour so the stone is good and hot. Also, you may want to quickly wipe the stone with a damp cloth (carefully) just before you put the pizza on. This will cool it just a bit, and help avoid a burnt bottom.

Here it is coming right off the egg.

Here's a picture of a chicken caesar pizza. I made my own caesar dressing ( Ceasar Dressing ) which I spread on the raw dough, added cheese and the chicken which was pre-cooked sous-vide.

Servings: 4
Prep Time: 3 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/502

Pizza Dough

2012-05-21 14:05:10 UTC

Ingredients:

Dough
1.5 pound water room temperature
0.05 pound salt
0.05 pound Sugar
0.05 pound Oil, Olive
2.4 pound Flour, all-purpose
2.0 tablespoon Yeast

Instructions:

Weigh the water and add the sugar and salt. Stir to dissolve

Add the oil, and then the flour, followed by the yeast.

I mix mine in a mixer with a dough hook, where I process the dough for about 10 minutes. I would think this would exceed the size of most food processors, but would probably be fine if cut in half. Process as you would any other dough. Alternatively, you could probably knead by hand for about 10 minutes.

Servings: 4
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/501

Smoked Chicken Pizza

2012-05-18 12:16:48 UTC

Ingredients:

Dough
2.5 pound Flour, all-purpose
2.0 pound water
23.0 gram Salt, Flour
4.0 gram Yeast, Instant

Instructions:

Prepare baguette recipe (below) using quantities listed above. When you've reached the shaping, scale into six .75# boules and allow to rise for only 15 minutes. Please each boule in a separate plastic bag and refrigerate, at least over night. About an hour before intended use, take the dough out and allow to rise for about an hour.

If you don't have a favorite barbeque sauce on hand, make the Teriyaki Barbecue Sauce, recipe below. I also assume you already have some smoked chicken on hand, maybe left over from the day before.

Place one boule on your floured work surface.

Shape the dough with your fingers.

Place the dough on thee back of your hands and start stretching.

Continue stretching until the dough tells you it's done, and you've reached the desired size.

Place the dough on your LIGHTLY floured peel.

Spread barbeque sauce on the dough.

Preheat the egg to about 600+ dome, but you want the pizza stone to be about 500 even... I use an inverted plate setter, grid, and then pizza stone. The plate setter stops the direct heat and evens out the heat on the pizza stone.

Add the smoked chicken.

And then the cheese.

Like I mentioned above, you want your stone to be about 500 F. Here, it's too hot.

So you can cool it down with a wet rag.

Much better... doesn't have to be exact.

Shuffle the pizza onto the stone.

How long you bake varies greatly, so I cheat. I use a flashlight and take quick glances down the chimney.

You want to make sure the bottom crust is done, but not burnt.

Enjoy

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/585