Around The World On Your Plate

Ingredients: 3 cups all purpose flour and extra as needed 1/4 cup semolina or corn meal 1 teaspoon salt 1/3 cup olive oil 2-1/2 teaspoons of active dry yeast 1-1/3 cup warm water 1-2 teaspoons sugar Vegetables and cheese of your choice 2 cups pizza sauce or as needed Fresh basil to garnish Cheese of your choice Method: Begin by adding yeast and sugar to warm water and set aside to activate. Mix the dry ingredients well.  You can also use cornmeal instead of semolina. Once the yeast has been activated, add it to the flour along with olive oil and knead into a soft smooth dough.  The dough may get sticky depending on the flour you use, add extra flour as needed and knead until its smooth and less sticky. Grease a bowl and place the dough in it and brush the top with some oil.  Cover and set aside to rise in a warm spot in your kitchen. This may take anywhere between 1 hour to 1-1/2 hour. For the filling you can use a combination of veg...

Ingredients: 1 can of diced tomatoes 1 medium onion chopped 1/2 teaspoon minced garlic Fresh basil, chopped  1 tablespoon olive oil Salt and pepper to taste Method: In a pan, s aute chopped onions and minced garlic in olive oil on medium heat until its translucent. Next add a can of  tomatoes and chopped basil leaves, season with salt and pepper to taste and mix well.  Simmer on low for about 5 minutes and turn off. Serve it with pasta of your choice.

Ingredients: 1 ball of pizza dough for a 12 inch pizza 3/4 cup tomato puree Fresh mozzarella sliced, as needed Salt to taste 2-3 teaspoon of olive oil Basil leaves to garnish Method: Preheat your oven to 425 degrees Fahrenheit.  Drizzle some olive oil and add salt to the tomato puree. Generously dust your work surface and roll out the pizza dough to a 12 inch disc. Spread the puree on the pizza dough in a thin layer, top with mozzarella and garnish with basil and bake in a preheated oven for about 15-20 minutes or until the cheese is melted and bubbly and the crust is golden brown in color. Garnish with some more basil leaves and serve.

Ingredients: 1 Pizza dough All purpose flour for dusting 1/4 cup red onion sliced 1/2 cup Tinned pineapple cubed 1/4 cup Pickled jalapenos Shredded mozzarella cheese 2 tablespoon of pickled jalapeno water and pineapple water Crushed red pepper flakes to taste Salt and pepper to taste Method: Preheat the oven to 375 degrees Fahrenheit. Using a nonstick spray, grease the baking tray and set aside. On a well floured surface, roll out the pizza dough either using your fingers or a rolling pin. Transfer it to the baking tray and brush the top with jalapeno water and pineapple water, this is completely optional but gives a lot of flavor to the crust. Next top the crust cheese followed by pieces of pineapple, sliced red onion, and pickled jalapenos.  Sprinkle salt and pepper and crushed red pepper flakes. Place it in the middle rack and bake for around 20-25 minutes or until the crust turns a light golden brown in color. Not...

Thin crust Pizza Base Ingredients: 2 cups all purpose flour plus extra for dusting 1 cup luke warm water 1-1/4 teaspoon active dry yeast salt to taste 1 teaspoon sugar 1-2 teaspoon olive oil Start by adding yeast and sugar to warm water and set aside for the yeast to activate, approximately 10 minutes. In a separate bowl, sift together the dry ingredients and make a well in the center. After yeast has activated and it becomes foamy, add it to the flour along with oil and knead into a soft dough. Once the dough comes together, place in a well oiled bowl and cover it with a kitchen towel or cling wrap and let it double in size in a warm place. After an hour, once the dough has risen to double, place it on a well floured surface and punch it down. This makes a total of two  11 inch  pizzas.

Thin crust Pizza Base Ingredients: 2 cups all purpose flour plus extra for dusting 1 cup warm water 1-1/4 teaspoon active dry yeast salt to taste 1 teaspoon sugar 1-2 teaspoon olive oil Start by adding yeast and sugar to warm water and set aside for the yeast to activate, approximately 10 minutes. In a separate bowl, sift together the dry ingredients and make a well in the center. After yeast has activated and it becomes foamy, add it to the flour along with oil and knead into a soft dough. Once the dough comes together, place in a well-oiled bowl and cover it with a kitchen towel or cling wrap and let it double in size in a warm place. After an hour, once the dough has risen to double, place it on a well-floured surface and punch it down. This makes a total of two 11 inch pizzas. For the topping: 1 cup cubed paneer 1 cup cubed onion and bell pepper For marination 1 cup yogurt or more depending on the thickness ...

For the base: 2 cups grated cauliflower 1 cup grated carrot 1 medium sized potato boiled, peeled, and mashed 2 teaspoons of pesto of your choice 1-2 teaspoon of oil salt and pepper to taste For the topping: You can use any choice of vegetables that you have in your refrigerator.  I used: Halved cherry tomatoes Sliced mushrooms sliced onions Broccoli cut into bite size pieces Shredded mozzarella Method: Heat oil on medium in a pan and add grated cauliflower and carrot. Saute it for a few seconds, now add salt and mix well and let it cook until all the moisture from the pan dries out. Once this has cooled completely, add mashed potato along with salt and pepper, pesto and mix well. On a greased baking tray, spread the mixture to a half inch thin, even layer. Bake this at 350 degrees Fahrenheit until the edge is light golden brown. Now top it with your favorite vegetables and cheese and bake until the cheese has melted. Serve hot.

Ingredients: Quarter of pizza dough (that makes a 12 inch pizza) 1 tablespoon of sun dried tomato pesto Broccoli cut into bite size pieces 2 tablespoons of mozzarella Method: Start by preheating your oven to 375 degrees Fahrenheit and on a greased baking tray roll out the dough using your hand or a rolling pin into a 5 inch circle. Evenly spread the pesto on top of the dough and top it with some broccoli and mozzarella. Bake it for 7-9 minutes or until the cheese has melted and its slightly golden brown. Enjoy!