pizza

NOT !!! The Prettiest Dish Of The Day –

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– but  without a doubt one of the tastiest dishes of the day 🙂
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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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Today I set out to prepare a pizza for dinner, the way I love it with very little cheese and just a bit of tomato. Then I came across this jamon serrano and brie cheese in my fridge and I thought, maybe a calzone? But I am not really a fan of the texture of a calzone, so I tried something new by mixing all the garnish into the dough before rolling it out. The result was THE BEST ….. whatever it was – Pizza? Bread? Pie? or whatever name one deems most appropriate (bread, probably?) for this sexy little thing.
At first, when I started to fold the garnish into the dough, it did not look and feel as if it would come together and I thought I just screwed it up – I should really have put it between two layers of dough (calzone style).
But after a bit of a push, it worked out just fine and although the final product would not win a beauty contest (this can easily be improved), the texture and taste were absolutely first-rate. Definitely a new standard in my ever-increasing repertoire of quirky dishes 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pizza  on  ChefsOpinion
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Click here for  Lahmacun  and  Shrimp & Sardines Pie  on  ChefsOpinion
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Pizza Dough Recipe:

Ingredients :

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Method :

Pour water into small bowl, mix into the yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared a bowl; turn dough in the bowl to coat with oil. Cover bowl with a moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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Serrano-Ham And Brie-Cheese Bread

Serrano-Ham And Brie-Cheese Bread

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Shrimp And Sardines Pie

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The other day I felt like having pizza.  Or lahmacun.  Or grilled seafood.  Or a nice sardine salad. Or………….
Well, at first I couldn’t make up my mind, but once I opened the fridge and the cupboard, it all came together. The result was this stunner, which was the tastiest seafood pie I’ve ever had. The secret to it’s bedazzling aroma and flavor ? The combination of it’s roasted sardines, shrimp, lot’s of garlic and oregano, the superb pizza dough, the wonderfully fragrant harissa and EVO and a few drops of maggi seasoning.
Can it get any better than this?? Maybe, but not very likely 🙂
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Bon Appétit !   Life is Good !
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Click here for  Pizza Dough Recipe  on  ChefsOpinion
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Click here for  Lahmacun  on  ChefsOpinion
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Click here for  Pizza  on  ChefsOpinion
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Click here for  Seafood  on  ChefsOpinion
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Click here for  Salad  on  ChefsOpinion
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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Shrimp And Sardines Pie

Shrimp And Sardines Pie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Naan “Pizza”

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I love  to make pizza from scratch. I used to make it at least once or twice a month, mostly making my own dough, sometimes using fresh dough I bought at my favorite pizzeria.
However, since I now live in a small apartment, with a small kitchen which has the counter space the size of a hand towel, for practical reasons I sometimes use naan instead of pizza dough.
Although the texture is completely different, I like it as an uncomplicated, quick fix 🙂
Since I am already at a distance from a “real” pizza, I also like to use spicy salsa mexicana (picco de gallo) instead of tomato sauce, which add’s a wonderful extra layer of heat and debt of flavor.
“Real” pizza this is not – naan pizza it is, and it is at it’s best as such 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Pizza  at  ChefsOpinion
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Click here for  Garlic Confit Paste  recipe
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Click here for more  Naan  dishes on ChefsOpinion
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Click here for  Naan  recipe
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Naan Pizza

Naan Pizza

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Naan Pizza

Naan Pizza

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
If you wonder why there is a whole tomato as a garnish – I like to squeeze very ripe tomato on top of my pizza just before eating it 🙂
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Lahmacun

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Lahmacun,  (Armenian: լահմաջու lahmaǰu or լահմաջո lahmaǰo; Turkish: Lahmacun, Arabic: لحم عجين‎, laḥm ʿajīnلحم بعجين‎, laḥm biʿajīn,  “meat with dough”
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Pizza …………
Is there anybody who does not like pizza ? I am sure there are a few people who don’t, but then, you can’t please everybody . 😦
I love pizza a lot, but I love pizza the way I remember having it when I was very young and I ate a slice or two almost daily. You see, when I was working in Munich for the first time, during the 1972 Olympic Games, money was tight, so cheap street food at night was the usual dinner. The new and very “IN” thing at the time and place was the new craze of pizza by the slice, sold for 1.00 DM through reach-through windows at pizzerias in  Schwabing, which was the “It” place in Munich and probably the hippest place in all of Germany during the 70’s. One slice was big enough to satisfy the hunger of a normal person, two slices if you had the munchies, which was a normal thing to have at 2.00 am after a night of dancing, drinking and a few puffs of the good stuff 🙂
Anyway, what was so great about this pizza was its absolute simplicity. Great, thin and crispy crust, a bit of cheese and a bit of tomato sauce, and if you wanted to splurge, a few slices of salami. Heaven, right there !
Not at all like the over-sauced, cheese-laden, multi-topping loaded “pies” you get served in most places nowadays.
To this day, if I order a pizza in a restaurant, I always ask for “easy on the cheese and sauce”.
When I make pizza at home, I usually prepare the “pizza” which hails from middle eastern countries as well as some countries which are situated in the area that used to be the Soviet Union. I was first introduced to these meat pies while travelling in Russia, Turkey and Israel, back in the 70’s when traveling meant an introduction to local, ethnic food on an almost daily basis, because at that time the McDonald’s and the KFC’s and such had not yet permeated every street corner around the globe and if you wanted to have reasonable priced nourishment, you had to eat what the locals ate. Good stuff, good times !
Most of these pies were made with a variation of a simple yeast dough, usually very thin, spread with meat paste, baked until crisp, topped with some kind of salad leaves and raw onions, cut into wedges and drizzled with lemon juice. The meat was usually lamb, but sometimes beef (and some mystery meats we don’t want to get into here). The only major variation I encountered was in Turkey, where sometimes the dough was much thicker and not crispy and the pie was rolled into a döner kebap-like concoction, (Döner kebap / Gyro / Shawarma) when it is served as street food and therefore rolled into a tight roll so it can be eaten without utensils.
When I prepare these “pies”, I usually don’t go to the length of making my own dough. I either buy ready made fresh pizza dough and roll it myself, or I buy pre-baked thin crust pizza. Sometimes I also use lavash, flour tortillas or naan. In my experience, all of these work fine and I love them all. Remember, the main ingredient is the meat paste, not the dough. Below, you can see three different dough’s I used. All of them are great and non of them are inferior to the others, just different.
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Bon Appetit !   Life is Good ! 
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Lahmacun (sun dried tomato wrap-base)

Lahmacun (sun-dried tomato tortilla-base)

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Lahmacun (naan base)

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Lahmacun (pre-baked thin pizza dough-base)

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For the meat paste, use either ground lamb or ground beef. Add diced peppers, onions, tomatoes with its pulp, and chopped parsley or cilantro.
Then season with garlic paste, oregano, freshly ground black pepper, cumin, kosher salt, paprika powder and a dash of olive oil.
The paste should be fairly moist – if too dry, add more chopped tomatoes. Mix all ingredients without overworking the paste.
Spread meat paste thinly on the dough, bake at 400F until meat is cooked and dough is crisp.

To serve, top with salad and onions, drizzle with lemon juice, cut into wedges or roll into sandwich

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Brush the pie base with a good extra virgin olive oil
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For the salad topping, drizzle fresh leaves and onions with extra virgin olive oil, sprinkle with chili pepper flakes and kosher salt
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Pre-baked pizza dough – Base
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Naan – Base  (cut into wedges or roll tight after baking for a one-handed sandwich)
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Sun-dried tomato tortilla – Base
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MEAL PLAN – WEEK TWO

H'LHCF Logo
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Week Two –
“Hans’ Lighter, Healthier Comfort Food”
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Bon Appetit !   Life is Good !
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Daily Breakfast Fruit/Tea  (fibrous fruit + unsweetened tea of your choice)
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Daily Lunch Energy bar/Fruits  (fruits of your choice + energy bar of your choice)
(many different brands / types of Energy Bars are available – consult your doctor/nutritionist)
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Daily Dinner

Monday – “Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth”
Tuesday – “Grilled Roman Romaine Feast”
Wednesday – “ Pepperonata & Chicken Parisienne”
Thursday – “Red Beet Delight”
Friday – “Sauteed Pork medallions With Mushrooms And Pasta”
Saturday – “ Karachi Butter Chicken”
Sunday – “Salad Florentine”
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Monday – “Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth”
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Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth

Shrimp, Broccolini And Ramen Noodles In Ginger/Garlic Broth

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Tuesday – “Grilled Roman Romaine Feast”
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Grilled Romaine Feast

Grilled Roman Romaine Feast

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Wednesday – “ Pepperonata & Chicken Parisienne”
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Pepperonata & Chicken Parisienne

Pepperonata & Chicken Parisienne

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Thursday – “Red Beet Delight”
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Red Beet Delight

Red Beet Delight

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Friday – “Sauteed Pork Medallions With Mushrooms And Pasta”
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auteed Pork Medaiilons With Mushrooms And Pasta

Sauteed Pork  Medallions With Mushrooms And Pasta

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Saturday – “ Karachi Butter Chicken”
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Karachi Butter Chicken

Karachi Butter Chicken

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Sunday – “Salad Florentine”
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Salad Florentine

Salad Florentine

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P.S.
Update after my own completion of Week Three :
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So far I have lost 19.5 lbs of weight in three weeks of  “Hans’ Lighter, Healthier Comfort Food”  meal plan.
I feel much better, sleep much better and on top of all the benefits of living a bit more on the sensible side of life, I eat as much as I want. (Except on the two days of the week which allow me a dinner of anything I crave, although in much smaller portions).
I have to admit that I fell off the wagon twice:
– Once in Week One: I had a pizza for lunch 😦
Once in Week Two: I had a couple of strawberry-filled doughnuts after dinner 😦

If you want to read more about my new, very much improved lifestyle, click HERE.

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Mushroom Pizza With Edamame

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Today  I had to catch-up with the chores I neglected during the week. Since this made for a very busy day, there was not much time to cook a fancy lunch, so a quick and easy dish was in order. This pizza fit the bill perfectly. Quick, easy, “lecker” 🙂

Bon Appetit !   Life is Good !

Link To Pizza Dough
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Mushroom Pizza With Edamame

Mushroom Pizza With Edamame

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Hans’ Wonder Bread – Best Bread Ever? Nope, But……

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Yesterday  afternoon I prepared some pizza for myself and had some leftover dough. Today I came home late and did not feel like cooking up a storm, so I made this stuffed bread for dinner. I guess I could call it a calzone?, but I am more comfortable with “Stuffed Yeast Bread”.
I ate the whole thing piping hot and I must say: Simply delicious 🙂

Bon Appetit !   Life is Good !

Pizza Dough Recipe

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Stuffed Yeast Bread

Stuffed Yeast Bread

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pizza dough, diced salame, spicy tomato salsa, gorgonzola, corn meal, red onion, olive oil, sage, rosemary, thyme, scallion

pizza dough, diced salame, spicy tomato salsa, gorgonzola, corn meal, red onion, olive oil, sage, rosemary, thyme, scallion

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roll dough, top with salame

roll dough, top with salame

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top with gorgonzola

top with gorgonzola

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top with spicy tomato salsa

top with spicy tomato salsa, thyme and sliced sage

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top with another sheet of dough. Coat finely sliced onions and chopped rosemary with generous amount of olive oil. Sprinkle over bread. Sprinkle with corn meal. Place on corn meal dusted baking pan. Cook at 375 F

top with another sheet of dough. Coat finely sliced onions and chopped rosemary with generous amount of olive oil. Sprinkle over bread. Sprinkle with corn meal. Place on corn meal dusted baking pan. Cook at 375 F. When done, sprinkle with scallions and chili flakes

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Stuffed Yeast Bread

Stuffed Yeast Bread

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Calzone

Calzone

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Stuffed Yeast Bread

Hans’ Wonder Bread

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Stuffed Yeast Bread

Stuffed Yeast Bread

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(You don’t have to watch it, just click once)   Thank you 🙂
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Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugula

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Tonight,  my culinary enthusiasm was a bit limited by my lack of sleep last night.
( I went to sleep early at 11.30 pm, but Bella thought 2.30 am was a good time to get up, so she pestered me until I gave in and took her for a walk at 2.45 am.
Since I had my alarm set for 3.30 am ( busy 1st   day of school ), there was no point of going back to bed afterwards.
So, when I got home at 4.00pm, a quick and easy pizza had to make do for dinner.
( However, quick and easy should not mean crappy ! )
This little gem was far from crappy, on the contrary, I thought it was pretty awesome.
Quick, easy,crispy, tasty, juicy, delicious 🙂
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Bon Appetit !   Life is Good !
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Click here for Pizza Dough Recipe

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Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugula

Pizza With Mushroom, Gorgonzola, Gruyere, Tomato, Onion & Arugula

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
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Shrimp, Anchovies & Brie Cheese Pizza

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I have come up with a great system to support my craving for unusual pizzas at unusual times.  About once a week, when I have a little extra time ( and energy), I make a small batch of pizza dough, wrap it tightly in plastic film and put it in the fridge.  When I feel the  craving crawling towards me, I take the dough out of the fridge and let it sit on the kitchen counter for a couple of hours, still wrapped in the plastic film. When the time of prep comes, I unwrap it and proceed as usual with a fresh pizza dough. Works like a charm and put’s the actual prep time at the time of pizza dinner down to a few minutes, plus the baking time. May I say  “GENIUS” 🙂
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Shrimp. Anchovies & Brie Pizza

Shrimp. Anchovies & Brie Pizza

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Pizza Dough :

Ingredients :

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Method :
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Pour  water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
If you like your dough very thin and crispy, proceed with step 2.
If you like your crust a bit more thick and chewy, you might want to pre-bake your pizza dough for a few minutes.

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Sprinkle pizza pan or baking sheet with cornmeal, place pizza on it. Brush pizza with olive oil, sprinkle lightly with corn meal. Add tomato puree and roasted garlic puree, sprinkle with mozzarella and oregano. Add all other ingredient’s according to picture. Sprinkle with asiago and freshly ground black pepper. Bake at 500 F until dough is done and edge of pizza is crispy and golden.

Note : This recipe is works well in a home oven without a pizza stone.

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Seafood Pizza & Salsa Mexicana

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I just
 loved this pizza my friend Leo and I had last night.
According to Leo, the best pizza he ever had.
(Unfortunately, he is not exactly a food expert, so the verdict is still out 🙂 )

Pizza Dough Recipe Here

Toppings : Mascarpone cheese, squid, crab meat, scallions, chili flakes,
dried oregano, asiago cheese finely grated, garlic paste,  salsa mexicana.

Note : Add the salsa and scallions after cooking, just before serving.

Bon Appetit !   Life is Good ! >
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Seafood Pizza & Salsa Mexicana

Seafood Pizza & Salsa Mexicana

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