Seafood Pizza

This is my second post of my pizza creation. The first attempt of pizza can be found here. My first try was not really a successful one coz my pizza sauce was too watery and the topping were simply too much. So for my second try, I learn to be moderate on the toppings and also making a thicker sauce. It turns out wonderfully. I love the chewy feeling of the cheese on the thin crust pizza.

Baking time in the oven... The cheese were bubbly on the pizza.

Seafood pizza for our dinner.

A slice for you, a slice for me... :)

We have capsicums, caramelized onions, crabsticks, tomatoes and tuna as the pizza topping.

Simply cheeselicious.....

Ingredients

For Thin Crust Pizza Dough

2 1/2 cups flour
1 package active dry yeast
1/4 tsp salt
1 cup warm water
1/2-1 tbsp olive oil
cornmeal, for sprinkling

Bechamel Sauce

1/2 cup milk

1 tbsp butter

1 tbsp flour

dab of dijon mustard

salt and pepper

Toppings

1 can of tuna spread

2 crabstick, sliced

1 green capsicums, diced

1 tomatoes, diced

1 onion, sliced rings

100g mozzarella cheese

Methods

1. Pizza Dough: Mix a little sugar into the warm water.
2. Sprinkle yeast on top. Wait for 10 minutes or until it gets all foamy. Pour into a large bowl.
3. Add flour, salt, olive oil. Combine.
4. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
5. Cover and let rest for 20-30 minutes.
6. Lightly grease two 12-inch pizza pans. Sprinkle with a little bit of cornmeal.
7. Divide dough in half. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
8. Try to make it thicker around the edge.
9. If desired, pre-bake at 200 Celsius for 10 minutes.
10. Then spread with bechamel sauce (method 13) and use the toppings (method 14) of your choice. (I had spread a layer of sauce on the pizza followed by tuna spread, onions, capsicums, tomatoes, crabstick and lastly mozzarella cheese on top and sprinkled some Italian seasoning on top)
11. Bake at 200 Celsius for 10-20 minutes longer or until bubbly and hot.
12. Makes 2 12-inch pizzas. (You can keep the dough in freezer for later use. Form a ball, rub with olive oil wrapped in microwave wrap and placed in a ziplock bag.)
13. Bechamel Sauce: Melt butter in a saucepan. Whisk in flour. Stir in milk and mustard. Cook till the sauce has thickened. Stir and season to taste.
14. Toppings: Add some olive oil in saucepan. Saute onion rings in medium heat. Cook, covered for 10-15 min or until the onion is very tender, stirring occasionally.till caramelized. Add in capsicums and tomatoes. Stir fry for a minute or two. Dish up.

Read more...

My First Encounter in Pizza Making - Siew Yoke Pizza

I had purposely bought a pizza pan to get my hands on trying to make my own homemade pizza. I have browsed thru a few website on recipes for the pizza dough and also making my own pizza sauce. I had opted to try out on thin crust pizza dough recipe to make the pizza. I'm trying to be 'creative' in my first experiment making pizza and used Siew Yoke (roast pork) as one of the topping for my pizza. I wouldn't be showing the recipes for this post coz I found the thin crust pizza was a bit on hard and sauce on the watery side (not thick enough). Nevertheless, with all the 'goodies' on top of them, they tasted wonderful but with only one setback, I was too greedy on putting too much toppings and pizza sauce till I can barely cut them properly. I guess sometimes if we are too generous, it not a good thing also.

The thin crust pizza was pre-bake before the toppings added on top and send to the oven for another round of baking.

After pre-bake, toppings were added. (Note: Don't be too overly excited and put too much pizza sauce on top, if not it'll will end up like my pizza base - SOGGY coz too much sauce)

Siew Yoke are placed underneath all the capsicums, sausages and pineapples.


My FIRST PIZZA!


Siew Yoke pizza anyone??

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