Pizza-recipes

Yummy Pizza Scrolls Recipe

What’s better than pizza? Pizza scrolls, of course! This yummy recipe can be served as both a main or an appetiser and can be altered to suit your own dietary requirements. If you do decide to recreate this recipe, make sure to tag us on Instagram: @shesaid!

RELATED: Top Tips For The Perfect Pizza

Ingredients:

4 1/2 tsp active dried yeast

1 tsp granulated sugar

1 cup milk, warmed

1 cup rice flour plus extra for dusting

1 cup potato flour

1 tsp gluten-free baking powder

1 tsp xanthan gum

Pinch salt

1 tbsp sunflower oil

1 egg, beaten

Filling

4 tbsp canned tomatoes, crushed

1 cup grated mozzarella cheese

1 cup grated cheddar cheese

3oz wafer-thin ham, shredded

Handful fresh basil, chopped

Method:

  1. Place the yeast, sugar and milk in a bowl and set aside for about 10 minutes, until frothy. In a large bowl, stir together the flours, baking powder, xanthan gum and the salt.
  2. Mix the oil and egg into the yeast mixture and pour this into the flour mixture, using a fork to bring the mixture together. Tip it out onto a surface dusted lightly with rice flour and knead for 5 minutes, adding a little flour if the mixture becomes sticky.
  3. Place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 40 minutes, or until well risen.
  4. Preheat the oven to 425 degrees F. On the floured surface, roll the dough out to a rectangle approximately 12×10 inches, spread with the crushed tomatoes, then sprinkle over the other toppings. Roll the pizza up from one long edge, then slice into eight pieces.
  5. Place the rolled-up scrolls, side-by-side, on a lightly oiled heavy baking sheet. They should be pushed up against each other so the sides are touching. Place in the preheated oven for 12-15 minutes, until golden.

Recipe via Great Gluten-Free Baking by Louise Blair, Image via Taste

July 3, 2015

Classic Tomato And Mozzarella Pizza Recipe

Nobody can resist a classic mozzarella pizza and we have found the perfect recipe for you to try. While there’s the option of choosing a pre-made base, we highly recommend starting from scratch – it’s worth the extra hours of waiting!

RELATED: Avocado and Cherry Tomato Toast

Ingredients

3 tbsp tomato base

150g cherry tomatoes

1/4 red onion (sliced)

1 clove garlic (finely chopped)

1/2 ball mozzarella (sliced)

1 tsp oregano

Black pepper

Instructions

1. Preheat the oven to 180ºC (350ºF) and line a tray with baking paper.

2. Spread the pizza base with tomato passata and top off with tomatoes, garlic, oregano, then the mozzarella.

3. Cook for 10-15 minutes or until crispy and golden brown.

Image via Epicurious

June 21, 2015

Classic Montanara Pizza Recipe

Indulge in a delicious pizza this weekend which is super simple to whip-up, and will even please the pickiest of eaters.

The traditional Italian recipe features canned tomatoes, fresh mozzarella, and a hint of basil for an authentic taste. Create your own dough, or use a frozen variety from the supermarket if you’re strapped for time.

RELATED: Top Tips For The Perfect Pizza 

Ingredients

Canned San Marzano tomatoes

Fresh basil leaves

1/2 cup fresh mozzarella

1/2 cup grana padano

Pinch of salt

Method

  1. Strain the canned tomatoes and concentrate them on the inside of your pizza. If you don’t like a thick consistency, use just half of the can.
  2. Place the fresh mozzarella into the centre and follow with the grana padano. Using two cheeses gives it a unique taste (if you’re watching your weight, stick to just one).
  3. Throw on a few basil leaves for that fresh flavour and a pinch of salt over the top.
  4. While the traditional recipe is then fried, we recommend baking it in the oven for 15-20 minutes or until golden brown.
  5. This type of pizza is beautiful when paired with a sangiovese since it corresponds with the tomatoes.

Image via Serious Eats

March 16, 2015

Classic Pepperoni and Mozzarella Pizza

Nothing beats cheesy pizza on a Friday night accompanied with a glass or two of red wine. Rather than ordering take out, make your own classic pepperoni and mozzarella pizza which looks and tastes better!

Season with basil for an extraordinary taste which is better than anything pre-made, or found at the supermarket.

RELATED: Top Tips For The Perfect Pizza

Ingredients

3 cups pizza dough

3 tbsp tomato paste

10-12 slices hot pepperoni

1/4 red onion

Rocket leaves

200g sliced mozzarella

Method

  1. Preheat the oven to 200ºC and line a thin tray with baking paper.
  2. Roll out the dough onto a surface dusted with flour, then use a rolling pin to make it about 0.5cm thick.
  3. Spread the pizza base with tomato paste, then cover with pepperoni, red onion, and mozzarella cheese.
  4. Cook for 15-20 minutes until golden brown, then sprinkle the fresh rocket over the pizza. Season with basil for a fresh taste.

Image via Baccarat

February 5, 2015

Grilled Asparagus and Ricotta Pizza

A few greens on your pizza makes it healthier, right? This delicious pizza recipe features mouth-watering ricotta cheese on a bed of fresh dough, and infused with aromatic Italian herbs.

The dough is really easy to make yourself; store it in a warm place for 2-3 hours before cooking for a light and fluffy base.

RELATED: Healthy Baked Asparagus Fries

Ingredients

Dough

4 cups flour

1 sachet (4 tablespoons) yeast

1 teaspoon sugar

1 teaspoon olive oil

350ml warm water

Pinch of salt

Pizza

2 cups Ricotta cheese

1 pound fresh asparagus (trimmed)

1/4 cup olive oil

2 cloves garlic (minced)

Salt and pepper

1 teaspoon Italian Herb seasoning

Method

  1. Combine the sachet of yeast and warm water, stir lightly with a spoon. Wait for the entire mix to froth (this could take anywhere between 3-5 minutes).
  2. Create a well with the flour, then slowly add the water. Mix well with your hands, and add the salt and sugar. Coat with olive oil and transfer into another bowl with plastic wrap along the top. Store in a warm place and wait for the dough to rise.
  3. Toss the asparagus into olive oil and season with salt and pepper. Then, grill until tender and set aside on a plate to cool.
  4. Roll out the dough, and brush the surface with olive oil. Grill the pizza base for 3-5 minutes until golden brown. Brush the garlic and Italian herb seasoning over the base of the pizza, then add the Ricotta and half of the grilled asparagus. Put it back into the grill until the cheese has melted.
  5. Remove from the grill and add the remaining asparagus. Serve with your favourite white wine, or alternatively a fresh rosé.

Image and Recipe via Kitchen Joy Blog

January 23, 2015

Prosciutto and Rocket Pizza Recipe

Create this guilt-free Friday night pizza recipe which is sure to be loved by the entire family. The dough is also made with one cup wholewheat flavour to keep things relatively healthy and light.

Season with some fresh baby spinach and chopped avocado for extra flavour!

RELATED: 5 Healthy Snacks In Under 5 Minutes

Ingredients

1 cup wholewheat flour

1.5 cups all purpose flour

1 egg yolk

50g fresh yeast

1 cup milk

1 tbsp canola oil

1 tsp sugar

3 tbsp basil pesto

150g sun dried tomatoes

5 slices prosciutto

200g mozzarella cheese

Fresh rocket

Method

  1. Deposit the milk into a pan, and simmer for 5-10 minutes. Then add the yeast and sugar until the mixture has completely melted. Set aside for a few minutes, and let it cool down.
  2. In a large mixing bowl, combine the flour, egg yolk, and yeast mixture. Knead the dough until everything has properly combined. Brush with a touch of canola oil, and place back into a bowl. Cover with plastic wrap, and set aside so the dough can rise. This can take anywhere from 30 minutes to a few hours.
  3. Preheat your oven to 180ºC (320ºF), and line a tray with baking paper.
  4. Roll out the dough on a flat surface lightly dusted with flour. Then add the pesto sauce, tomatoes, prosciutto and mozzarella. Bake for 20-25 minutes or until the base is golden brown. Decorate with rocket and avocado slices.

Image and Recipe via Taste Your Life

November 30, 2014

Top Tips For The Perfect Pizza

We asked some of the best pizza experts in town to give us their top tips in creating the most amazing pizza possible.

RELATED: Twisted Pizza Breadsticks Recipe

What is the best temperature to cook pizza?

Every oven varies slightly. If you are making your own pizza dough, cook it on the highest heat for 13-15 minutes. A pre-cooked base, like the Woolworths Gold Traditional Pizza Bases, should be cooked at 200 degrees Celsius in a fan-forced oven for 10-12 minutes.

Extra tip: When making chicken pizzas, always use pre-cooked chicken and cook the pizza for the same time as you would any other pizza.

How do I know when my pizza is ready?

The underside of the base of your pizza should be golden brown and all the cheese should be completely melted.

What cheese should I use?

Use mozzarella cheese for a traditional chewy, stringy texture, or try buffalo mozzarella for a creamy authentic Italian finish. Create your own unique flavour using a mixture of these cheeses along with your own favourites.

What’s the best way to cut pizza?

It’s always best to use a pizza cutter. Cut the pizza into quarters first and then cut those quarters in half.

Perfect topping combinations

Four cheeses is a classic that never fails. For something a little more fancy, try Portobello Mushroom and Tallegio cheese.

Woolworths chefs and product development specialists have developed the perfect flavour combinations for the premium Gold range including Calabrese Salami and Mozzarella, Prosciutto and Goat’s Cheese, Chicken and Pancetta, and Margherita drizzled with basil oil.

October 6, 2014

Twisted Pizza Breadsticks Recipe

Calling all pizza-lovers, this recipe is something you definitely need to try at least once! Twisted pizza breadsticks are the perfect party snack if you’re entertaining, or merely just want to create a yummy treat which everyone will enjoy. However, feel free to substitute any ingredients if they don’t fit in with your eating plan.

Ingredients

900g frozen bread dough, thawed in the refrigerator for 24 hours

350g pizza sauce (feel free to make your own)

1 bag mini pepperoni or other topping of your choice

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

Italian seasoning or dried basil and oregano

Method

  1. Preheat your oven to 200ºC or alternatively 180ºC fan forced.
  2. Roll out each loaf of dough to a thick rectangle which is as big as your hand. Make sure the surfaced has been well-floured, to avoid any sticky mess.
  3. Then spread about 3 tablespoons of pizza sauce over each rectangle you create. Don’t put too much – only enough to just cover the surface.
  4. Sprinkle the pepperoni, other toppings or vegetables of your choice on each rectangle before doing the same with the mozzarella cheese.
  5. Now pat down the toppings and twist 2 times before placing each rectangle on lined baking paper. Sprinkle a touch of parmesan cheese and Italian seasoning before popping them into the oven.
  6. Bake for 15-20 minutes or until golden brown, then remove and let them cool on the tray.
  7. Serve alone or with your favourite dipping sauce.

Recipe and Image via Andi Gleeson

July 22, 2014

Quick Dinner Ideas: Vegemite, Sweet Potato and Rosemary Pizza

Make tonight pizza tonight with this delicious Vegemite, sweet potato and rosemary pizza recipe. The Vegemite adds great savoury flavour which compliments the roasted sweet potato and fragrant rosemary. Making your own thin and crispy pizza base couldn’t be easier with our foolproof pizza dough recipe (or just use pita bread for instant pita pizzas!).

Ingredients

300g kumera (sweet potato), peeled and thinly sliced
Garlic olive oil spray
1 1/2 tablespoons Vegemite
Rosemary sprigs
2/3 cup grated mozzarella or tasty cheddar cheese

Pizza Dough
1 cup flour
1 teaspoon dried yeast
1/2 teaspoon salt
1/4 teaspoon sugar
1/3 cup lukewarm water
1 tablespoon olive oil

Method

1. Place the potato on a paper lined baking tray and spray with oil. Bake in a hot oven 200oC for 20-25 minutes or until just tender.

2. Sift together the flour, yeast, salt and sugar. Add the water and oil and stir to make dough. Turn onto a lightly floured surface and knead until smooth and elastic. Place dough in an oiled bowl and cover with plastic wrap. Stand in a warm place for 30 minutes or until doubled in size.

3. Roll out dough on a floured surface to make a rough 20 x 30 cm rectangle and place on a large, lightly floured baking tray. Spread with Vegemite and then top with kumera, rosemary and cheese. Bake in a hot oven 200oC for 10-15 minutes or until cooked through. Serve immediately.

What are your favourite pizza toppings?

October 17, 2013

Mediterranean Chicken Pizza Recipe

We love homemade pizza, especially on a Friday night or weekend when you can have some fun experimenting with different toppings. This is one of our favourite pizza recipes and a great way to use chicken breasts. Make your own pizza dough or buy a ready-made pizza base (ask at your local pizzeria). We like to cook it on the BBQ but it works just as well in a hot oven.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients
1 Tbsp olive oil
2 Tbsps McCormick Mediterranean Chicken Grill Mates seasoning
2 x 250g skinless chicken breast fillets, trimmed and sliced
2 x 30cm gourmet thin ready-made pizza bases
250g (1 cup) tomato pizza sauce
250g (2 cups) grated mozzarella cheese
1 red capsicum, deseeded and sliced
1 red onion, peeled, halved and sliced
½ cup fresh basil leaves

Method

1. Preheat oven or BBQ with a hood to 200ºC (180ºC fan –forced).

2. Combine oil, McCormick Mediterranean Chicken Grill Mates seasoning and chicken fillets in a bowl and coat well.

3. Place pizza bases onto two greased pizza trays. Spread tomato sauce over the pizza bases then top with the mozzarella, chicken, capsicum, red onion.

4. Cook for 20 minutes, until cheese is melted and base is golden and crispy.

5. Remove from oven and sprinkle with basil leaves. Serve warm, cut into wedges.

Thin and crispy or deep dish? Anchovies or pineapple? We want to know – what’s your all-time favourite pizza?

August 22, 2013

Meat-Free Mondays: Homemade Pizza Two Ways

Our homemade pizza dough couldn’t be easier and our recipe makes enough for two pizzas: make one with butternut squash and feta and the other with pesto and caramelised onions – yum!

Ingredients

For the pizza dough

300 g strong flour

170 ml water

½ teaspoon instant yeast

a large pinch of salt

1 tablespoon plain flour

For the topping

pesto

¼ butternut squash, peeled and thinly sliced into crescent shapes

1 garlic clove, finely sliced olive oil

2 large red onions, cut into 24 wedges

2 tablespoons balsamic vinegar

40 g soft brown sugar

100 ml water

100 g mozzarella

100 g feta

olive oil

Method

1. Preheat the oven to 180°C.

2. To make the pizza dough add all the dry ingredients into the bowl of an electric mixer with the dough hook attachment. Slowly add the water. Allow the ingredients to combine and continue kneading the dough on a low speed for about 10 minutes. Leave the dough in the mixer bowl, cover it with clingfilm and leave in a warm place for about an hour.

3. Place the butternut squash and garlic into a baking dish. Drizzle with olive oil and sprinkle over some salt. Cook in the preheated oven for 15–20 minutes. When the squash is cooked remove from the oven and increase the heat to 200°C.

4. Heat some olive oil in a saucepan, add the onions and allow to brown for about 5 minutes or so. Add the water, balsamic vinegar and soft brown sugar. Bring to the boil, put a lid on the saucepan and reduce the heat. Simmer until most of the liquid has evaporated. You should finish up with sweet, sticky, deep purple onions.

5. Divide the dough in two. Dust the work surface with flour and roll each one out to about 30–35cm rounds. They should be nice and thin. Place each pizza base on a baking tray.

6. Spread a fine layer of pesto on each base. On 1 base add the caramelised onion — you won’t need all of it – then tear the mozzarella and place on the pizza. On the other base add the butternut squash and crumble on the feta. Season with a little salt and freshly ground black pepper and place in the oven for about 10–12 minutes. Serve with a handful of rocket on each and some toasted pine nuts on the butternut squash pizza.

What’s your favourite pizza toppings?

April 22, 2013