Sunday, 12 May 2013

Chicken Fajitha Pizza and Bell Pepper Meat Sauce Pizza.

It's really an enjoyable experience to be a part of Home Bakers Challenge started by Priya Suresh.
This month challenge was hosted by Divya.
I made two variety pizzas at home, It was yummy than the bought one.

Pizza with tomato sauce
Recipe source Martha stewart
Yield  Makes two round pizzas, 12 to 14 inches in diameter
1 cup warm water (100 degrees to 110 degrees)
1/4 teaspoon sugar
1 package active dry yeast
2 3/4 cups to 3 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
Coarse-grain cornmeal, for dusting
3 1/2 teaspoons olive oil, plus more for bowl
Recipe for pizza sauce
Yield Makes enough for 2 pizzas
2 tablespoons olive oil
1 can whole Italian peeled plum tomatoes (2 pounds)
3/4 teaspoon dried oregano
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1.       Pour olive oil into a large skillet, and place over medium heat. Using your hands, squeeze tomatoes to crush them. Add to the warm olive oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes.
2.       Pass sauce through a food mill, discard the seeds, and let cool.

12 ounces fresh mozzarella cheese, thinly sliced or shredded Mozarella cheese.
1.       Heat the oven to 500 degrees, with a 16-inch diameter pizza stone placed on lowest shelf position, for at least 30 minutes.
2.       Pour warm water into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse three to four times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five turns into a ball.
3.       Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.
4.       Punch down the dough, and transfer to a clean surface. Using a bench scraper or a sharp knife, divide the dough in half, and knead each half four or five turns into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the remaining dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.
5.       Sprinkle cornmeal all over the surface of a pizza peel, and set aside. Lift the dough off the surface, and center it on top of your fists. Hold your fists about 1 to 2 inches apart. Begin to rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down over your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.
6.       Arrange the pizza dough into a circle on top of the cornmeal-dusted peel. Leaving the raised edge uncovered, pour 9 tablespoons of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce.
7.       Lift the pizza peel and, using a slight jerking motion, slide the pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and place the front tip of peel on the back side of the stone. Slide the pizza off the peel, centering it on the stone. Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 12 minutes, turning the pizza halfway through baking. While first pizza is baking, shape and assemble a second pizza using remaining dough. Using tongs, lift the edge of the first pizza, and slide the peel all the way under to remove it from the oven. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.


 Fajitha filling for one pizza base:
for sauce :
one small tomato,one green chilli,coriander leaves,one small onion,just half boil and paste it.Keep aside.
cooked boneless chicken - 200 gm
onion chunks - 1
capsicum chunks - 1

Heat 2 tsp olive oil add onion and capsicum chunks and just stir for a minute. And add boiled chicken pieces and give a quick stir. Sprinkle little salt and pepper,stir well and keep aside.

Then apply few tablespoons of home made tomato sauce(according to taste) on the pizza base.

Then add the fajita sauce and stir fried onion,capsicum,chicken mix.then add shredded mozarella cheese.And  preheat the oven to 200 degree.Bake the pizza for about 15-20 minutes or until cheese melts.
Cut the pizza with pizza cutter and serve immediately.

Bell pepper meat sauce pizza.:
ground beef or mutton - 400 gm
chopped onion big - 1
chopped garlic cloves -6
green capsicum -1
tomatoes chopped - 400 gm
tomato paste - half cup
tomato sauce - 1 cup
dried oregano - 2 tsp
dried parsley - 2 tsp
dried basil -half - 1tsp
pepper powder - half tsp
chilli flakes - half tsp
olive oil - 3 tbsp
salt - to taste.
Steps to follow:
Heat olive oil in a pan  add chopped onion stir well,then add chopped garlic and stir again for 1 minute. Add cleaned,rinsed,drained ground meat and stir well for few minutes until dry and half cooked.then add chopped tomatoes, mix well, add tomato sauce,tomato paste mix and add chopped capsicum. let it altogether cook in a medium flame.Add salt to taste.Add dried parsley,oregano and basil. Mix well.
Then add pepper powder and chilli flakes.Mix again, simmer the flame close with lid and cook for another one hour. In between open the lid and stir well.
Wow ! After one hour yummy bell pepper sauce with ground meat is ready to serve.You can make the sauce in advance and store them in the freezer.

Apply the bell pepper meat sauce on pizza base and spread the shredded mozarella cheese and bake it for 20 minutes at 200 degree C.

Cut into pieces  and serve immediately.Both pizzas are really awesome. We enjoyed a lot..


Shweet Spicess said...

well done dear :)

Srimathi Mani said...

Wow! you have documented it very well. Good job.

Rita Bose said...

Wow! Both pizzas look really yummy and inviting! Tempting clicks! :)

nisha s said...

OMG!!absolutely delicious pizza,makes me hungry..

Rafeeda AR said...

both pizzas look so well done... :)

nayana said...

both the pizzas look delicious and perfectly done. todays Post :

Latha Madhusudhan said...

Yummlicious and tempting pizaas

PT said...

superb dear.. thanks for sharing detailed pics..

S.Menaga said...

very nice akka,loved ur stepwise pics n patience!!

Mina Joshi said...

The pizza looks delicious.

Saraswathi Tharagaram said...

No words to say..both came out really great and I second with you, they are
best than store bough..

DivyaGCP said...

Tempting and delicious pizza.. You have explained very well with step wise pictures..:)