Jake’s thin crust pizza with Prosciutto and Cremini mushrooms

Hey everyone!

Here is my absolute favourite thin crust pizza recipe! It is not like any of the pizza that you get from your local pizza place, it is super thin, crispy, and has very little toppings!

I have been making pizza this way for the past 4 years and I have yet to find anyone who doesn’t love this pizza! Make sure you use a pizza stone, this is not optional! It is a requirement!

OLYMPUS DIGITAL CAMERA

Pizza dough recipe

Dough Ingredients:

  • 2 1/2 – 3 cups all-purpose flour
  • 2 1/4 tbsp active dry yeast
  • 1/2 tsp salt
  • 1 cup warm water
  • 2 tbsp olive oil
  • Coarse corn meal

Topping Ingredients:

  • 150 grams thin slice Prosciutto
  • 5 Cremini mushrooms, slice thinly
  • 1 cup tomato sauce
  • Unripened goats cheese
  • Parmigiano Reggiano cheese
  • Balsamic glaze
  • Small handful fresh basil
  • Olive oil

Preparations/cooking:

  1. Place pizza stone on the lowest rack, preheat the oven to 550 degrees F.
  2. In a large bowl, combine 1 1/4 cups of the flour, the yeast, and the salt; add the warm water to the flour mixture. Mix with an electric mixer on low for 30 seconds. Once all the ingredients are mixed, turn on high and mix for 2 1/2 to 3 minutes. Stir as much of the remaining flour in with a wooden spoon.
  3. Lightly flour a clean surface and knead dough until moderately stiff dough, (around 4-5 minutes). Let it sit for 5 minutes before rolling out.
  4. Cut the dough into 4 equal parts. On a clean, lightly floured surface, roll out as thin as possible, this should make at least a 12″ circle.
  5. Turn a baking sheet upside down and spread 1 tbsp course corn meal on it (this helps the dough slide off the baking pan). Place the dough gently on the baking sheet.
  6. Lightly oil the dough and the spread a thin layer of tomato sauce on top. Top with prosciutto, mushrooms, basil, desired amount of goats cheese, and parmesan. Drizzle on a generous amount of balsamic.
  7. Slide off the pan onto the pizza stone with a spatula.
  8. Cook until the top starts to brown and the crust is crisp (approx. 5-7 minutes).
  9. Remove from the oven and cut, serve immediately!

OLYMPUS DIGITAL CAMERA

Thanks for checking out my blog! I hope you enjoyed this recipe. Let me know what you think and how it turns out for you! Don’t forget to like us and share us with all your friends!

Advertisements

Mini sliders with caramelized balsamic onions and bacon

Hey everyone!

So tonight I have some ground beef in my fridge and I decided I wanted burgers! But I only had dinner rolls, so I decided I should make some sliders! These little burgers are great for parties, or if you just want a quick and easy dinner that everybody will enjoy.

OLYMPUS DIGITAL CAMERA

Caramelized balsamic onions

Ingredients:

  • 1 large yellow onion, sliced thinly
  • 1 tbsp olive oil
  • 3 tbsp good balsamic vinegar

Instructions:

  1. Place a medium pan on burner and turn onto medium heat. Add olive oil and allow to heat until oil moves freely about pan. 
  2. Add the onions to the pan and fry for 3-5 minutes, or until soft and browned, reduce heat to low.
  3. Add balsamic to the onions and stir, cook mixture for an additional 10 minutes on low, stirring often so they do not burn.
  4. Remove mixture from pan and place in a bowl until ready to serve

Crunchy bacon bits

Ingredients:

  • 2 slices thick cut bacon, sliced crosswise
  • 1 tbsp grape seed oil

Instructions:

  1. Place a medium pan on burner and turn onto medium heat. Add oil and allow to heat until oil moves freely about pan.
  2. Add the bacon, render all the fat from the bacon until it becomes crisp.
  3. Drain fat from pan and place bacon bits on a piece of paper towel to absorb the remaining fat

Mini sliders

Ingredients:

  • 1/4 large yellow onion, minced
  • 1 pound lean ground beef
  • 3 cloves garlic, minced
  • 3 tbsp good olive oil
  • pinch of salt and pepper
  • 1 tbsp grainy mustard
  • 1/4 cup panko bread crumbs
  • white cheddar cheese sliced (enough to top 4-5 burgers)
  • unripened goats cheese (enough to top 4-5 burgers)
  • 3 tbsp grape seed oil
  • 8-10 small dinner rolls

Instructions:

  1. Mix the beef, garlic, onion, olive oil, mustard, salt and pepper together until thoroughly combined. add the panko breadcrumbs to the mixture, mix until the beef comes together and is not to wet.
  2. Form beef mixture into 2″ patties (approximately 10). I use a cookie cutter to get a consistent shape and height. Place the finished patties on a baking sheet lined with parchment paper so they do not stick.

Cooking:

  1. Place a large pan on medium high heat, add 2 tbsp grape seed oil to the pan and allow to heat. Add in 4-5 patties to the pan at a time. Cook 4 minutes and then flip.
  2. Add the cheddar cheese to the top of the patties and cook for an additional 4 minutes or until patties reach 160 degrees F. Remove from pan and place on a plate.
  3. Drain off any excess fat from the pan and add 1 tbsp grape seed oil. Allow for the oil to heat and then add the remaining 4-5 patties. Cook 4 minutes and then flip.
  4. Add the goats cheese to the top of the patties and cook for an additional 4 minutes or until patties reach 160 degrees F. Remove from pan and place on a plate.

Plating:

  1. Cut buns in half and spread a bit of ketchup on the bottom of the bun. Place the patties on the buns and top with balsamic onions and bacon.
  2. Serve as soon as ready

OLYMPUS DIGITAL CAMERA

Hope everyone enjoys this recipe! Let me know what you think, and leave your thoughts in the comments below!

Don’t forget to like us on face book and share this blog with your friends!

Hungarian Paprika Chicken served over Basmati rice

Hey everybody!

So for our dinner tonight we decided to make a great recipe, Hungarian Paprika Chicken. It combines a few simple ingredients into a simple dinner for 4-5 people, or plenty of leftovers for all you students!

Hungarian Paprika Chicken recipe

Ingredients:

5 skinless chicken breast
2 tbsp grapeseed oil
3 cloves garlic, finely chopped
1 onion, chopped
2 tbsp paprika
1 bay leaf
pinch of salt
pinch of pepper
1 can (540 mL) tomatoes (chopped or pureed)
1 tbsp tomato paste
1 green pepper, diced
sour cream for garnish

Basmati rice recipe

Ingredients:

2 cups Basmati rice
4 cups water
1 bay leaf
pinch of salt

Basmati rice Instructions

Step 1:

In a medium pot, add the rice, water, salt, and bay leaf. Heat on medium until boiling, remove from heat and cover. Allow rice to sit for 15-20 minutes, or until rice has absorbed all the liquid. Fluff rice with fork once cooked.

Hungarian Paprika Chicken Instructions:

Step 1:

Cut the chicken breasts into 1″ cubes, heat a large frying pan on medium high and add 1 tbsp oil. Add the chicken to the pan and cook until browned. Transfer the chicken to a plate and clean the pan.

Step 2:

Heat the pan on medium heat, add 1 tbsp of oil. Add onions, garlic, paprika, bay leaf, salt and pepper to pan and cook until onions are softened, about 5-7 minutes. Reduce heat to medium low and add tomatoes and tomato paste. Bring mixture to a boil, stirring often to scrape off any of the brown bits from the pan. Reduce the heat to low and simmer for 8 minutes.

Step 3:

Return the chicken to the pan, add the green peppers, cover the pan and simmer for 10-15 minutes.

Step 4:

Serve over rice with a dollop of sour cream

Thanks for reading and please let me know how it turns out for you. Also put any personal touches of yours in the comments!

Don’t forget to click the share link if you like the recipe!

Artichoke Risotto and Bruschetta

Hey everyone!

So tonight I decided to post 2 great recipes that are cheap and easy to make! The whole dinner cost less than $15 and will serve 4 people. It will take about 45 minutes to make start to finish, but with some practice you can get it down to under 30 minutes.

Bruschetta

Ingredients:

1 large globe (regular red) tomato (chopped)
1 small yellow tomato (chopped)
1 tablespoon olive oil
1 tablespoon capers (rough chop)
1 tablespoon caper brine
1 teaspoon white vinegar
1 tablespoon chopped basil
pinch of salt
pinch of pepper
6 slices of artisan bread (toasted with oil)
freshly shaved parmesan
drizzled olive oil (the good stuff)

Step 1:

Remove the stems of the tomatoes and chop them so they are in 1/4″ cubes, rough chop the drained capers. In a large bowl add the capers, tomatoes, oil, vinegar, caper brine, salt, pepper, and chopped basil to the bowl and mix. Let the mixture sit for at least ten minutes so that the flavours meld (you can let it sit in the fridge for up to 24 hours). When you are ready to serve, drizzle the bread with good olive oil and place on a baking sheet. Bake 400 degrees for 5-7 minutes, just until the bread starts to crisp up.

Step 2:

As soon as your ready to serve, pile the tomato mixture evenly onto the bread. Top with shaved parmesan cheese, and a drizzle of your best olive oil. Serve right away, don’t let it sit or it will get soggy!

The Risotto

Ingredients:

2 tablespoon olive oil
2 bay leaves
1 pinch of salt
1 strip thick cut bacon (sliced thinly)
1 large yellow onion (peeled, finely chopped)
3 cloves of garlic (peeled, finely chopped)
1 cup Basmati rice
1/3 cup apple juice or white wine
3 cups chicken stock
170ml jar of artichoke hearts in oil (roughly chopped)
1 cup freshly grated parmesan cheese

Step 1:

Heat the chicken stock in a small pot until it is simmering, turn off and cover with lid. Heat a large deep saucepan and add the bacon, cook until fat is rendered. Without draining the fat, add the onion, garlic, bay leaves, and the salt, cook on medium low for 10 minutes without browning.

Step 2:

Turn the heat up to medium and add the olive oil and the rice, cook for 2 minutes, stirring constantly so the rice does not burn. The rice will start to become translucent on the edges, add the apple juice or white wine. Allow all the liquid to be absorbed into the rice, leaving it with a light fruity taste.

Step 3:

Slowly start to add the heated chicken stock, one ladle at a time. After you add one ladle full, let the rice  cook until the rice begins to absorb the chicken stock. You will know its time to add another ladle full of chicken stock when the chicken stock is completely absorbed into the rice. Repeat this process until the rice is cooked and you have one ladle full of stock left. Add the chopped artichoke hearts to the rice and stir in. Add the last ladle full of stock and remove from the heat.

Step 4:

Stir in the parmesan cheese, cover the risotto and let it sit for 2-3 minutes.

Serve as soon as it is ready so that you keep the great texture!