POLAR PIZZA RECIPE RECIPES

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POLAR PIZZA RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Polar Pizza Recipe - Food.com - Food.com - Recipes, Food ... image

This is something my aunt created (atleast that's what she told me) when I was a child because I didn't like chocolate cake. You can interchange the ice cream or chocolate bars to anything you like.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 7

2 Kit Kat bars, chopped
2 Cadbury Crispy Crunch bars, chopped
2 liters chocolate ice cream
1 brownie mix, prepared with eggs, oil and water
1 egg
2 tablespoons oil
1/4 cup water

Steps:

  • First mix the brownie mix with the egg, oil and water.
  • Beat until brownie mix is mixed.
  • Place brownie mixture in a 9 inch springform pan.
  • Then bake in oven at 350 for 15-20 minutes. You want the brownies to be slightly underbaked.
  • Let the brownies cool for at least 30 minutes.
  • Then take the ice cream out of the freezer.
  • Chop the two Crispy crunch bars.
  • Sprinkle over brownies.
  • Then spread the slightly thawed ice cream over the candy bars.
  • Lastly, sprinkle the other chopped candy bars on top.

Nutrition Facts : Calories 434.3, FatContent 24.1, SaturatedFatContent 13.4, CholesterolContent 74.9, SodiumContent 122.9, CarbohydrateContent 51, FiberContent 1.8, SugarContent 44.1, ProteinContent 7.2

5-MINUTE ARTISAN PIZZA DOUGH RECIPE - FOOD.COM



5-Minute Artisan Pizza Dough Recipe - Food.com image

Love, love this recipe! So many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge for up to 2 weeks. Perfect for an afterschool snack or an easy dinner! Don't get overwhelmed by all of the instructions - you just have to read through them once - its basic pizza making. From the book Artisan Pizza and Flatbread in Five Minutes a Day.

Total Time 5 minutes

Prep Time 5 minutes

Yield 10 serving(s)

Number Of Ingredients 6

3 cups lukewarm water (100F or below)
3 tablespoons lukewarm water (100F or below)
1/3 cup olive oil
1 tablespoon granulated yeast
1 1/2 tablespoons kosher salt
7 1/2 cups unbleached all-purpose flour

Steps:

  • Combine warm water (about 100F), olive oil, yeast and salt in a 5-quart bowl; preferably, in a lidded (not airtight) plastic container or food-grade bucket.
  • Measure the flour using a "swoop and sweep" method. Reach into the flour bin with your measuring cup, scooping up a full measure all at once, and sweeping it level with a knife.
  • Mix until all of the flour is incorproated (kneading is not necessary) using a wooden spoon or a food processor with a dough attachment.
  • Cover with a non-airtight lid.
  • Allow to rise at room temperature for 2 hours.
  • DO NOT PUNCH DOWN! You want to retain as much gas in the dough as possible. A reduction in gas will make your pizzas and flatbreads dense.
  • Refrigerate and use over the next 14 days. Refigerate at least 3 hours before using.
  • On Pizza Day.
  • 30 minutes before you're ready to bake, place a pizza stone at the bottom third of the oven and preheat it at your oven's highest temperature.
  • Prepare and organize your toppings.
  • Dust a pizza peel (or a large cutting board/flat cookie sheet) with enough flour or cornmeal to easily tranfer the pizza over to the hot stone.
  • Pull up and cut off a 1/2 pound (orange-size) piece of dough.
  • Using a little flour (enough so it won't stick to your fingers), stretch and shape the dough into a ball.
  • Sprinkle your work area with a little flour. Using your hands or a rolling pin, roll out and stretch the dough until it is approximately 1/8" thick and 12" wide.
  • Place the finished dough onto the prepared pizza peel and add the toppings of your choice.
  • Carefully slide the pizza onto the hot stone (if it isn't sliding, you will need to sprinkle more flour or cornmeal between the pizza and the pizza peel, until it moves.
  • Check for doneness after 8-10 minutes - it may take a few minutes longer. Turn the pizza around if the one side is browning faster than the other.
  • Allow to cool slightly on a wire rack.

Nutrition Facts : Calories 416.5, FatContent 8.4, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 1052.6, CarbohydrateContent 73, FiberContent 3.5, SugarContent 0.2, ProteinContent 11.1

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