5 SLICE PIZZA RECIPES

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KIDS' PIZZA RECIPES | BBC GOOD FOOD



Kids' pizza recipes | BBC Good Food image

Looking for a family-friendly pizza recipe? Children will love these toppings and genius shortcut recipes. Little ones can also help with making them.

Provided by Good Food team

Number Of Ingredients 1

SALADS TO GO WITH PIZZA - 18 BEST SALAD WITH PIZZA - SLICE ...



Salads To Go With Pizza - 18 Best Salad With Pizza - Slice ... image

Are you hosting a pizza night? When it comes to pizza nights, you are guaranteed a delicious pie with different toppings, grisly cheese, and just the right amount of tomato sauce. The richness that comes

Provided by Slice Pizzeria Dana

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SALADS TO GO WITH PIZZA - 18 BEST SALAD WITH PIZZA - SLICE ...
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26 PIZZA TYPES AND FLAVORS YOU WOULD LIKE TO TRY - SLICE ...
There are so many pizza flavors to choose from in the world today. It might therefore be a task to choose which flavor to make or pick on pizza night. From Italian pizza Bianca to
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PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES
The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.  Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
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CAULIFLOWER CHEESE PIZZA PIE | JAMIE OLIVER PIZZA RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 872 calories per serving
    1. Whisk the yeast into 300ml of lukewarm water, leave for 2 minutes, then pour into a large bowl with 500g of the flour and a really good pinch of sea salt. Mix up as best you can, then knead vigorously on a flour-dusted surface to give you a smooth, elastic dough. Rub lightly with oil, place in the bowl, cover with a clean damp tea towel and prove for 1 hour in a warm place, or until doubled in size.
    2. Meanwhile, peel and finely slice the onion and place in a pan with the butter, bay leaves and a splash of water. Fry on a medium heat for 10 minutes, stirring regularly, then stir in 50g of flour, followed by the mustard, and slowly add the milk to give you a loose white sauce. Roughly break up the cauliflower, discarding just the tatty outer leaves, and finely slice the stalk. Add to the pan with any remaining leaves. Simmer gently for 30 minutes, stirring occasionally, then turn off the heat, grate in the cheese, season to perfection and allow to cool a little.
    3. Preheat the oven to full whack (240ºC/475ºF/gas 9). Lightly oil a 30cm non-stick ovenproof frying pan or a 25cm x 35cm baking tray, then press out the dough to fill the space. Spoon over the cauliflower mixture, leaving a 2cm border around the edge, then leave to prove again until doubled in size. Bake at the bottom of the oven for 25 minutes, or until golden, crisp and melty.
    4. Delicious served with a bowl of lemony dressed seasonal salad leaves.
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CHEAT’S DEEP-PAN PIZZA | JAMIE OLIVER RECIPES
So simple and so delicious, this super-easy method allows you to make tasty pizza in a flash. We’re talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. Plus we’re only using one pan, meaning minimal washing up. I’ve given you one of my favourite flavour combos for the topping here, but you can use whatever you’ve got. Be creative, and embrace what’s in your fridge and store cupboard – the possibilities are endless. Check out some more tasty flavour combos here.
From jamieoliver.com
Total Time 40 minutes
Calories 605 calories per serving
    1. Preheat the oven to 240°C/475°F/gas 9 (full whack). Put a large non-stick, ovenproof frying pan on a medium-high heat.
    2. Squeeze the sausage meat out of the skins directly into the frying pan, with ½ a tablespoon of olive oil. Use a wooden spoon to roughly break up the meat.
    3. Add the oregano and fennel seeds, and stir-fry until the sausage meat is lightly golden.
    4. Peel and finely slice the onions then add to the pan with a pinch of sea salt and black pepper. Add the jalapeños and a splash of their vinegar. Cook on a medium heat for 5 to 10 minutes, or until the onions are soft and caramelised, stirring regularly.
    5. Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt. Add up to 250ml of water, mixing until it comes together as a smooth, elastic dough. You want it to be pliable.
    6. Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round.
    7. Now, tip your topping out of the pan for a moment, returning the pan to a medium heat. Place the dough in the pan and – being careful not to touch the hot pan – use your fingertips to stretch out the dough to cover the base.
    8. Spoon the topping back over the pizza, spreading it out and pushing the sausage into the dough, then grate over the cheese.
    9. Turn the heat back up to medium-high and cook for 3 to 5 minutes, or until the base has started to crisp up. Transfer to the oven for 10 minutes, or until golden, puffed up and sizzling. Serve with a nice salad, if you like.
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Mixed peppers and baby plum tomatoes provide three of your five-a-day in this low-calorie slice. The fuss-free wholemeal dough is made in a mixer and doesn’t need proving for a specific time – just let it sit while you make the lean, smoky chicken and vitamin-packed veggie toppings. BBQ chicken pizza. 3. Cajun prawn pizza
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AMAZON.COM: HAMILTON BEACH SURE-CRISP AIR FRYER COUNTERTO…
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Preheat the oven to 180°C. Using a fork, beat the eggs and oil together in a small bowl. Combine the remaining ingredients in a separate bowl. Add the egg and oil mixture and stir to combine.
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