Pizza Roll Recipe

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I'm going to assume you've had a pizza roll before - They're good, but making them is half the fun. These are so easy your kids can help make them. One thing I learned about making these at home is that you want to precook your pepperoni (if you decide to add it) a bit to get rid of some of the grease. You don't have to do this but be warned! The best part of making these at home is due to their size you can add whatever you want to the center of them.

1 Pkg Egg Roll Wrappers (or you can roll your own sheet pasta)
1/4 Lb Provolone Cheese, sliced or diced
1/4 Lb Mozzarella Cheese, sliced or diced
Pizza Sauce
Mushrooms
Green Peppers
Onions
Whatever you like on your pizza
Dried Oregano
Water

Place one of the wrappers in front of you. In the center add a slice of the provolone cheese. Top the cheese with 8 or 9 slices of the pepperoni (if using small rounds). At this point you can add whatever else you like but don't overload the roll! Top with some pizza sauce, a pinch of oregano, and a slice of the mozzarella cheese. Now it's time to roll! Wet the edges of the wrap with a smudge of water. Start with one of the corners and fold over to almost the middle of the wrap. Start rolling until you get to almost the half way point, then fold in the sides of the wrap. Continue rolling to the end of the wrap. Place in a pan seem side down. You have two methods you can use to cook these. You can fry them in oil, or bake them in the oven. If you bake them spritz them down with olive oil and bake them at 375 until they are brown - you will need to keep turning them so they don't burn. Once done, Eat & Enjoy!

Pizza on!

~Nikko

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Testing 1 2 3 - Pizza

Working with a new video editing system and wanted to see what it looks like one the site...

Lombardi's Coal-Fired Pizza Oven - New York City

Lombardi's Coal-Fired Pizza Oven - New York City

There's something about pizza that's cooked in a Coal-fired Oven. The taste really is different that anything you will find from a gas or wood-fired oven.

I finally had the chance to go to Lombardi's and I enjoyed every minute of it. The pizza was really good - and getting an up-close and personal look at their oven was really cool. The crust was absolutely fantastic. It had that flavor that only a coal-fired oven can give you. The only problem with my visit was that it was after spending a whole day at the Fancy Food Show so I really wasn't all that hungry. I had two slices of my pie and took the rest to go. I ended up giving it to some urban outdoorsman by my hotel.

Bon Appetit...

~Nikko
CookingMyWay@hotmail.com

My Pizza!

A Slice Of Pie!

The Coal-Fired Oven


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Pizza Sauce - Version 002

My second venture into making my own pizza sauce... Not exactly what I want but it's getting closer...

3 Tbs Olive oil
2 Cloves garlic minced
1 Box Pomi strained tomatoes
1 Tsp Crushed red pepper flakes
1 Tsp Thyme
1 Tsp Italian seasoning mix
1 Tsp Basil
1 Tbs Oregano
1 Tbs Brown sugar

In the same fashion as version 001 - In a heated heavy bottom pan add the olive oil and let it get to temp. Add the garlic and let it permeate the oil - do not let it brown! Add your tomatoes and spices. Mix well and let simmer for 30-60 minutes. Cool the sauce and let stand in refer for at least 12 hours so everyone gets happy happy...

Bon Appetit...

~Nikko

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Pizza Sauce - Version 001

So I love pizza - especially making my own pizza. The ultimate would be to make my own dough, sauce, and make my own cheese for it - all the veg grown in my own garden, wheat harvested from my own field, meat butchered from my own animals... Talk about quality control... Ok - enough with the dream and back to the pizza sauce. I make by batches based on using one box of the Pomi strained tomatoes. That's the base for all my pizza sauces. They're the best I can find so that's what I use... Ok sometimes I will use fresh tomatoes...


3 Tbs Olive oil
1-2 Cloves garlic minced
1 Box Pomi strained tomatoes
1 Tsp Crushed red pepper flakes (or to your liking)
1 Tbs Oregano
1 Tsp Basil
Pepper
Salt
1 Tsp Dark brown sugar (it adds an interesting richness to the sauce)

In a heated heavy bottom pan add the olive oil and let it get to temp. Add the garlic and let it permeate the oil - do not let it brown! Add your tomatoes and spices. Mix well and let simmer for 30-60 minutes. Cool the sauce and let stand in refer for at least 12 hours so everyone gets happy happy...

Bon Appetit...

~Nikko

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Going Deep With The Pizza...

Pizza comes in all shapes and sizes. I saw heart shaped ones for sale from a local pizza joint for valentines day. I prefer a thin crust pizza but every once and a while I like to make a deep dish pizza. When I make a deep dish pizza I make the dough the same way I do for thin crust.

Pizza Dough:
1 Package yeast
2 Tablespoons olive oil
1 Teaspoon sugar
1 Teaspoon salt
1 Cup 100 to 110 degree water
2.5 Cups flour

Add the yeast to the water. Add in the olive oil, sugar, and salt - mix well. Let sit for about 5 min then mix again with a fork. Add the flour and mix until it comes together. Turn out and kneed about 20 times (I don't like to over kneed my pizza dough - it works for me this way you kneed it as long as you like). Put into a bowl and cover. Set in a warm space for an hour. Turn out and shape into your pizza.


In this case put it in a high walled round pan. This one is a 9" pan I believe.

Once in the pan add your pizza sauce (I have a video recipe coming soon). I use my own pizza sauce but you can use the stuff in a jar. Top with the cheeses of your choice and put into a 425 degree oven for about 23 minute (that will depend on your oven)

Leave the pizza dough hanging over the edges of the pan for now. Once it's loaded up with goodness we'll cut it down to size.


In this pizza I'm only making it with cheese. Cheese pizza is good. 99 times out of a 100 when I'm trying a new pizza joint out I ask for a cheese pizza. The way I see it, if you can't make a simple cheese pizza taste good - what are a bunch of toppings going to do to save it? Anyhow, this one had provolone and mozzarella on it with my homemade sauce.

I'm going to work on a video recipe to add here but for now if you have questions please don't hesitate to leave a comment and I'll do my best to answer your questions.

Bon Appetit...

~Nikko
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Whole Wheat Calzone

Making calzones at home is such a good thing... It gives you the flexibility to put what you want into your food. You pick your cheeses, meats, toppings, etc... Not that you can't do that at your local pizza joint, but you get to pick the brands you want to use as well. To me a calzone is just a folded over pizza. You start by making a normal pizza dough - in this one I wanted to add some whole wheat flour and it made for a nice change. I wouldn't want to make it this way all the time but it was good... Load in your fillings then make sure you get a nice crimping of the dough - you just don't want it to open and it's really the "crust" of the dish. Bake at 425 for 25 minutes or so...

1 Packet active dry yeast
1 cup warm water (no hotter than 110 degrees)
2 Tbsp olive oil
1 Tsp salt
1 Tsp sugar (or a Tbsp of honey)
1.5 Cups flour
1 Cup whole wheat flour
1/4 Cup pizza sauce
Ricotta cheese - as much as you like and can fit in
Provolone cheese - 2-4 slices
Mozzarella cheese - 2-4 slices
1/4 Lb cooked sausage
1/2 Small onion or scallions sliced thin
Banana peppers to you liking
Black olives to your liking

Bon Appetit...

~Nikko

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Part 1 of 2



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Part 2 of 2