Recipes Tagged ‘green bell pepper’

hawaiian pizza

Monday, May 31st, 2010 | 4 Comments

preparation: 30 min | baking: 10 min | difficulty:


© 2010 Tony El Batal

serving portion: 3 persons

ingredients

pizza topping

  • 1 cup pineapple; chopped

  • 1 green bell pepper; sliced

  • 1 cup diced baked ham

  • 1 cup cubed cooked chicken breast

  • 250g mix shredded cheese

directions

  1. For the preparation of the dough and the basic sauce click here

  2. Preheat the oven to 230°C for at least 30 minutes.

  3. Start stretching the dough with your fingers; Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter of 25 cm; Add to the tray.

  4. Bake the crust for about 10 min; then pierce the dough so it doesn’t raise too much.

  5. Once the crust is ready pour the basic sauce.

  6. Top the pizza with bell peppers, ham, chicken, pineapple and cheese; Then bake for 10 min.

  7. Place the pizza tray on the upper shelf for 2 min or until the cheese is golden.

reference

  • Ibtissam Tohmé (mamina)

pepperoni pizza

Friday, March 26th, 2010 | 2 Comments

preparation: 1 hr | baking: 22 min | difficulty:


© 2010 Tony El Batal

dedication: For my lovely mother who I will miss so much since I am immigrating to Montreal in 2 weeks. LOVE YOU (K)

serving portion: 6 persons / 2 large trays

ingredients

pizza dough

  • 1kg flour

  • 500 ml warm water

  • 1 Tbsp yeast

  • 1/2 tsp salt

  • 1/2 tsp sugar

basic sauce

  • 4 fresh diced tomatoes

  • 3 Tbsp olive oil

  • 1 large onion, finely chopped

  • 1 tbsp, tomato paste

  • 200g ham

  • 1 Tbsp flour

  • 1 Tbsp mustard

  • 1 Tbsp thyme

pizza topping

  • fresh mushrooms; sliced

  • green bell pepper; sliced

  • yellow bell pepper; sliced

  • 200g pepperoni; sliced

  • 500g mix shredded cheese

preparing pizza dough

  1. In a large bowl; Add flour, salt, sugar and yeast all together; pour slowly the warm water (around 40°C) above the mixture and knead by hand. If the dough seems wet, sprinkle more flour. Let sit in a warm place until it doubles in size, about 1 hour; Then knead the dough again and divide it into two balls and let it rest for another 30 min.

  2. Preheat the oven to 230°C for at least 30 minutes.

  3. Flatten the first ball with your hands on a slightly floured surface; Start stretching the dough with your fingers; Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter 25 cm; Add to the tray; Repeat the same procedure for the second ball.

  4. Baking both crust about 10 min; then pierce the dough so it doesn’t raise too much.

directions

  1. Heat two Tbsp of olive oil in a saucepan and fry the onions until translucent; Add diced tomatoes, ham and tomato paste; Bring to a boil.

  2. Mix 1 Tbsp of flour with a 1/2 cup of room temperature water then pour over the mixture to thicken; Remove from heat; Add mustard, thyme and 1 Tbsp olive oil.

  3. Once the crust is ready pour 1/2 of the basic sauce, bell peppers, mushrooms, pepperoni and cheese; Bake the pizza for 10 min; Place the pizza tray on the upper shelf for 2 min or until the cheese is golden.

reference

  • Ibtissam Tohmé (mamina)