Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, italian meat feast thin pizza. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Which kind of meat would you like in the recipe? How to host an Italian feast. How to host an Italian feast.
Italian Meat Feast Thin Pizza is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Italian Meat Feast Thin Pizza is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have italian meat feast thin pizza using 23 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Italian Meat Feast Thin Pizza:
- Take Base
- Get 250 grams Plain Flour
- Make ready 150 ml Tepid Water
- Take 1/2 tsp Fine Sea Salt
- Prepare 10 grams Yeast
- Make ready Sauce
- Take 2 Large Shallots
- Get 2 Garlic Cloves
- Get 1 tbsp Rapeseed Oil
- Take 1 tbsp Tomato Paste
- Make ready 1 tbsp Worcestershire Sauce
- Make ready 1 pinch Sea Salt
- Take 1 pinch Basil
- Make ready 1 can Chopped Tomatoes
- Make ready 1 pinch All Purpose Seasoning
- Get Topping
- Take 1 Pepperoni
- Prepare 1 Chargrilled Chicken
- Get 1 Peppers
- Get 1 Mushrooms
- Prepare 1 Red Onion
- Get 1 Grated Mature Cheese
- Prepare 1 Grated Mozzarella Cheese
Mouth Watering Meat Feast Pizza Recipe that you can't resist. See great recipes for Feast of the Seven Fishes, Italian Meat Feast Thin Pizza too! Goodfella's. delicious Italian American style pizza from the original frozen pizza people. Spicy meat balls, Tasty ham, Light 'n' crispy base.
Steps to make Italian Meat Feast Thin Pizza:
- For the base, add the yeast to the water and stir until dissolved.
- Add salt to the flour and make a mound with a hole in the top. Pour the water into the middle, slowly, while adding flour from the edges into the pool, until all the water is gone.
- Leave for 15 minutes to rise, then knead the rest of the flour and dough together for at least 5 minutes.
- Cover with a clean tea towel and leave for 60 to 90 minutes. It will double in size.
- Knead the dough for another 2 minutes and split into 2 portions. Don't roll until you are ready to add the toppings. If you don't do this straight away, we got better bases by kneading the dough for the 2 minutes just before rolling.
- Fry shallots and garlic cloves in the oil until soft.
- Add tomato paste and continue stirring for 2 minutes.
- Add basil, Worcestershire Sauce and all purpose seasoning. Continue stirring for 2 minutes.
- Add can of chopped tomatoes and simmer for 15-20 minutes, until it thickens up.
- Take off the heat and blend well. We then sieved the sauce to remove any pips, lumps etc. It may need reducing further until its the right consistency.
- Roll the dough to the desired size. We love a thin base so rolled it until it was about 3mm thick. And place on your baking tray. When it comes to cooking the pizza, we used a round pizza oven tray brushed with oil, but I'm sure a pizza stone would be better.
- Spread the sauce leaving about 1cm from the edge. Spread your toppings liberally. Sometimes less really is more! Finish off with the mature cheese and mozzarella cheese sprinkled on top. Don't be tempted to over do it with the cheese, we got better results without totally covering with cheese.
- Bake at 200°F Celsius standard oven or 180°F Celsius fan oven for 10-12 minutes.
Full Product Name: A Stone Baked Thin Pizza Base Topped with Tomato Sauce, Mozzarella Cheese, Smoke Flavoured Pepperoni, Smoke Flavoured Reformed. A Stone Baked Thin Pizza Base Topped with Tomato Sauce, Mozzarella Cheese, Smoke Flavoured Pepperoni, Smoke Flavoured Reformed Ham with Added Water and Pork Sausage Meatballs. Made with dough that's well rested and baked on Italian stone. The best, easy, thin and crispy crust rustic Italian pizza dough recipe you will ever make. After constantly trying new recipes and formulas, and after having gone to Italy in the search of the perfect rustic authentic Italian pizza dough, I am even more confident that this is the best recipe out there.
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