theme: Pizza

Posted on » by Michael » Theme:

Chicken Enchilada Pizza

I was very happy with the results. I made a different enchilada sauce, roasted the jalapenos and didn’t use parm at the end but otherwise followed the recipe. (I also made a differnt dough.  I also added some black beans

Chicken Enchilada Pizza

Homemade chicken enchilada pizza! Recipe from @bakedbyrachel
Your favorite enchiladas, in pizza form! Homemade crust, topped off with freshly made enchilada sauce, seasoned shredded chicken and more!
Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Pizza
Servings: 6 plus

Ingredients

Pizza dough:

  • 1 C warm water
  • 1 1/4 tsp active dry yeast
  • 1/2 tsp granulated sugar
  • 1 tsp salt
  • 2 1/2 C all purpose flour

For the chicken:

  • 2 chicken breast
  • 1 1/2-2 C chicken broth
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp salt

Enchilada sauce:

  • 1 C chicken broth
  • 2 Tbsp flour
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 Tbsp chili powder

Pizza toppings:

  • 1/2 C yellow onion diced
  • Jalapeños
  • Parmesan cheese
  • 1/2 C whole milk mozzarella shredded
  • 1/2 C Monterey Jack cheese shredded
  • Cherry tomatoes
  • Ground black pepper
  • Fresh cilantro

Instructions

  • In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in water, allow yeast to proof. Add flour and salt to the bowl of a stand mixer with dough hook attached. With mixer running on low, slowly add yeast mixture. If needed, add 1-2Tbsp olive oil to dough. Shape into a smooth ball and transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly one hour.
  • In a small saucepan over medium heat, combine trimmed chicken breasts with seasonings and enough chicken broth, to cover meat. Cook, flipping after 10 minutes and shredding when meat is no longer pink. Return shredded chicken to liquid, reducing heat to medium-low, cooking off liquid. Transfer chicken to a small bowl.
  • Whisk together 1C chicken broth and 2 Tbsp flour, add to a small saucepan with other sauce ingredients. Stir to combine. Cook over medium-low heat until mixture has reduced to roughly 1/2C. Stir occasionally. Transfer enchilada sauce to a small bowl, pressing plastic wrap to the surface to prevent a skin from forming. Set aside.
  • Preheat oven to 425°F. Lightly grease 1 or 2 baking sheets, depending on if you are making one large or two small pizzas. Prepare pizza toppings by dicing onions, shredding cheese and slicing tomatoes.
  • If making two pizzas, divide dough in half. Shape dough into desired size on prepared pan. Spread enchilada sauce over dough. Arrange onions, jalapeños and shredded seasoned chicken over sauce. Sprinkle with Parmesan cheese, Monterey jack cheese and mozzarella. Add chopped tomatoes and a sprinkle of ground black pepper.
  • Bake for 15-20 minutes or until desired crispness is reached. Top off with fresh cilantro, slice and serve.
  • Chill leftovers, reheating at 425°F for 6-8 minutes.

Notes

Recipe serves roughly 6-12, yields 2: 10-inch pizzas.

*Dough can be prepped ahead. If chilled, bring to room temperature prior to shaping.

*Chicken can be made ahead. Chill and cover until ready to use.

An original recipe from Baked by Rachel

Posted on » by Dino » Theme:

Casey’s General Store Breakfast Pizza

Notes

Recipe taken from TheKitchn.com

Serves 6–8.

This recipe reads long, but you can make the cheese sauce, cook the sausage and eggs, and grate the cheese the night before and just assemble the pizza the next day.

Storage: Leftover pizza can be stored tightly wrapped in the refrigerator for up to 3 days. Reheat in an oven or toaster oven for best results.

Topping Shortcuts

  • Cheese sauce: You can make the cheese sauce the night before and store it in an airtight container. Or feel free to use a prepared product such as Cheese-Wiz instead.
  • Sausage: Bulk breakfast sausage is the way to go here. Cook it up the night before.
  • Eggs: I’m usually not an advocate for cooking scrambled eggs in advance, but between the cheese sauce and the cheese on top, the pre-cooked eggs will steam to reheat and won’t dry out in the oven. These can be cooked the night before as well.
  • Frozen hash browns: While homemade hash browns are tastier, using frozen hash brown potatoes and thawing them in the fridge overnight will save considerable prep time.

Ingredients

  • Cooking spray
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 ¼ cups whole milk, divided
  • ¾ cup shredded cheddar cheese, divided
  • ½ teaspoonkosher salt, divided
  • 8 ounces uncooked breakfast sausage, casings removed
  • 4 large eggs
  • 1 pound pizza dough, at room temperature
  • 1 cup frozen hash brown potatoes, thawed
  • 1 cup shredded mozzarella cheese
  • 2 scallions, thinly sliced

Equipment

  • Medium non-stick frying pan
  • Paper towel

Instructions

  1. Heat the oven. Arrange a rack in the middle of the oven and heat to 375°F. Coat a baking sheet with cooking spray.
  2. Make the cheese sauce. Melt the butter in a small saucepan over medium-high heat. Add the flour and cook, stirring, until the butter-flour mixture loses its sheen, about 1 minute. Whisk in 1 cup of the milk and bring to a boil, whisking occasionally, until thickened, 3 to 4 minutes. Remove from the heat and whisk in ½ cup of the cheddar cheese and ¼ teaspoon of the salt. Set aside to cool slightly while you make the rest of the toppings.
  3. Cook the sausage and eggs. Heat a medium nonstick frying pan over medium-high heat. Crumble the sausage into the pan and cook until browned and cooked through, 5 to 7 minutes. While the sausage cooks, whisk together the eggs, remaining ¼ cup of milk, and remaining ¼ teaspoon salt in a medium bowl. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate. Leave the sausage’s fat in the pan and pour in the egg mixture. Scramble the eggs until almost cooked through but still moist, 3 to 4 minutes. Remove the pan from the heat.
  4. Roll and dock the pizza dough. Roll or stretch the pizza dough out into a 12-inch round. Transfer the dough to the baking sheet. Use the tines of a fork to “dock” (poke holes in) the pizza dough, working from the middle out to within 1 inch of the edge. This will prevent the dough from getting soggy from the steaming cheese sauce.
  5. Sauce the pizza. Spread on the cheese sauce in a thin, even layer as you would pizza sauce. You might not use all the cheese sauce.
  6. Top the pizza. Sprinkle the sausage onto the cheese sauce, followed by the hash browns, and finally the scrambled eggs. Sprinkle the pizza with the mozzarella cheese, remaining ¼ cup of cheddar cheese, and scallions.
  7. Bake for 20 to 25 minutes. Bake until the cheese is melted and and the crust is golden-brown, 20 to 25 minutes.
  8. Cool and slice. Let the pizza cool for 10 minutes; this gives the cheese sauce time to set and prevent it from oozing out. Transfer to a cutting board, slice, and serve.
Posted on » by Michael » Theme:

Butter Chicken

  • 10 mins
  • COOK TIME
  • 30 mins
  • TOTAL TIME
  • 40 mins

Amazing restaurant style butter chicken that will tickle your taste buds! Simple and flavorful! Ready in just 30 minutes!

  • Author: Nish Kitchen
  • Recipe type: Side dish
  • Cuisine: Indian
  • Serves: 4

 

 

INGREDIENTS

  • 2 tbsp oil
  • 1 large red (or brown) onion, chopped
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • 2 dried bay leaves
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp red chili powder
  • 2 tbsp butter
  • Juice from 1 small lemon
  • 2 tbsp tomato paste
  • ½ cup cream
  • 1 tbsp natural yogurt
  • ¼ cup milk
  • 500g boneless chicken, cut into cubes (I used thigh fillet)
  • ¼ tsp ground fenugreek
  • 6-8 cashew nuts, ground (optional)
  • Coriander leaves, to garnish
  • Naan, or basmati rice, to serve

INSTRUCTIONS

  1. Heat 1 tbsp oil in a frying pan over medium high heat. Add chicken. Sprinkle with ground fenugreek and 1 tsp garam masala. Season with salt and pepper. Saute, stirring occasionally, for 6-10 minutes or until the chicken is cooked. Set aside.
  2. Meanwhile, heat 1 tbsp oil in a large saucepan over medium-high heat. Add onions, and sauté, stirring occasionally, for 2-3 minutes or until soft and translucent. Add ginger, garlic, ground cumin, 1 tsp garam masala, red chilli powder, butter and lemon juice. Saute, stirring, for 2 minutes.
  3. Add tomato paste, and cook, stirring, for a minute. Add cream, yogurt and milk. Bring to the boil. Reduce heat, and simmer for 3-4 mins.
  4. Stir cooked chicken in the sauce. Add ground cashew nuts, if using. Cook for another 3-4 minutes. Remove from heat. Garnish with coriander leaves.