GWJamaica Cook Book

Archive for the ‘Pizza’ Category

Ingredients

1 medium onion, sliced
1 medium green pepper, sliced
8 oz mushrooms, sliced
8 oz roast beef, shaved
3 tbsp Worchestershire sauce
1/4 tsp black pepper
1 batch sicilian thick crust dough
3 tbsp olive oil
1 tsp crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated

Preparation
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Ingredients

1 12 inch Thin Crust Dough shell (uncooked)
2 large Tomatoes, diced
1 tbsp. Chopped jalapeno pepper
4 Green onions, chopped
2 Cloves garlic, minced
2 cups Cheddar cheese, shredded
2 tbsp. Grated parmesan cheese
1 Avocado, chopped
1/2 cup Sour cream
2 tbsp. Chopped Cilantro

Preparation

Spoon tomatoes over pizza dough, leaving a 1/2″ border. Top with jalapenos, garlic and onion. Sprinkle with cheeses and season with salt and pepper to taste. Bake in 500 degree oven for 10 to 14 min. until bottom of crust is golden brown. Top with avocado, a dollop of sour cream and cilantro. Pass extra sour cream.

Ingredients

2 Thin Dough 12 inch dough shells
2 tbsp. butter, softened
1 8 oz. package cream cheese, softened
1 cup creamy peanut butter, softened
1 1/2 cups powdered sugar
1 cup milk
1 12−oz. package Cool Whip
Chocolate syrup

Preparation

Preheat oven to 400°F. Brush tops and rims of pizza shells with butter, place in center oven rack and bake 8 minutes. Remove and cool on wire racks. In a large electric mixer bowl, beat cream cheese and peanut butter, then add the powdered sugar in three portions, alternating with the milk. Fold in thawed Cool Whip, then spread mixture over the cooled pizza crusts. Freeze until firm. Serve pizzas cold, but not frozen. Just before serving, drizzle with chocolate syrup.

Ingredients

1/2 cup finely chopped celery
1/3 cup chopped pimento−stuffed green olives
1/4 cup chopped pepperoncini
1/4 cup chopped cocktail onions
1 clove garlic, minced
3 Tbsp. extra virgin olive oil
2 tsp. dry Italian salad dressing mix
3 oz. thin−sliced deli ham/salami, diced
8 oz. shredded provolone cheese
2 12″ uncooked dough crusts
Extra virgin olive oil

Preparation

Mix first 7 ingredients for marinated olive salad and chill overnight. Combine olive salad, ham, and cheese. Top one dough crust with 1/2 of mixture. Drizzle with oil. Bake in preheated 500° F oven for 8−10 minutes or until crust is golden brown and cheese is melted. Remove from oven and cool on a wire rack for 2−3 minutes before cutting into wedges and serving. Repeat with other dough crust.

Ingredients

(Makes a 17 1/2″ X 11 1/2″ Pizza)
4 cups all−Purpose flour
1 tsp salt
4 tbsp oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)

Preparation

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise for 15 minutes. Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture. Mix in remaining flour. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled (1 to 2 hours). Punch dough down and put in Ziploc bag in the refrigerator until ready to use.

Preheat oven to 500F. Remove dough from refrigerator when ready to shape into crust. Punch down dough thoroughly and roll out dough on a floured surface. Lightly oil (olive) a 17 1/2″ X 11 1/2″ X 3/4″ pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan. Let rest for 10−15 minutes (while you prepare toppings). Stretch out dough again (it will have receded) and place desired toppings. Cook in center of oven until crust is golden brown.

Ingredients

1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbsp. Worcestershire sauce
1/4 tsp. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbsp. Olive oil
1 tsp. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated

Preparation

Saute vegetables in 1 tbsp. olive oil until limp; add roast beef. Cook for three more minutes. Add Worcestershire sauce and pepper; stir and remove from heat. Set aside. Brush prepared dough with 3 tbsp. olive oil and spread crushed garlic over entire surface of dough. Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan. Bake in preheated 500F oven until cheese is melted and bubbly. Let sit 5 minutes before cutting and serving.

Ingredients

1 12 inch pizza dough shell (uncooked)
3/4 cup crab meat
3/4 cup tiny shrimp
1/2 cup crushed pineapple
5 Mushrooms, sliced
4 1/4 oz. canned sliced black olives
1/4 cup diced green pepper
1 cup Mozzarella cheese, grated
1 cup white cheddar cheese grated

Preparation

Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, mozzarella and cheddar cheese. Bake at 450 degrees F. until cheese is bubbly.

Ingredients

Dough:
1 Package active dry yeast
2 tsp. Sugar
1 1/4 cups Warm water
2 3/4 cups all−purpose flour
1/2 cup yellow cornmeal
3 tbsp. Olive oil
1 tsp. Salt

Topping:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese
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Ingredients

1 large head garlic, unpeeled
2 tbsp olive oil
1 large red onion, cut into 1/2−inch−thick rings
1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved
1 − 12 inch pizza dough shell (uncooked)
2 cups grated mozzarella cheese (about 6 ounces)
1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
2/3 cup (about 2 1/2 ounces) crumbled feta cheese
4 tbsp chopped fresh basil or 1 tablespoon dried
2 tbsp chopped fresh parsley

Preparation

Preheat oven to 375 deg. F. Slice top off garlic head; place in small baking dish. Drizzle with 1 tablespoon olive oil. Brush baking sheet with 1/2 tablespoon olive oil. Place onion slices on sheet and brush onion with 1/2 tablespoon olive oil. Bake garlic and onion until garlic cloves are light brown and soft and onion is tender, about 45 minutes. Remove from oven; let cool. Using fingers, squeeze out roasted garlic cloves into food processor; add sun−dried tomatoes. Using on/off turns, process until almost smooth, adding enough reserved oil form sun−dried tomatoes to form paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover separately and refrigerate.) Prepare pizza dough of choice and have it ready to be topped. Spread garlic paste evenly over crust. Top with mozzarella cheese, onion, pepper strips and feta cheese. Sprinkle with 2 tablespoons basil and 1 tablespoon parsley. Bake pizza until crust is golden brown and cheese bubbles. Transfer to cutting board. Cool 5 minutes. Sprinkle with remaining 2 tablespoons basil and 1 tablespoon parsley. Cut into wedges and serve.

Ingredients

BBQ Chicken Pieces
10 oz. boneless/skinless chicken breasts cut into 3/4 inch cubes
1 tbsp. olive oil
2 tbsp. favorite BBQ sauce

For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 tsp. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 tbsp. chopped fresh chopped fresh cilantro

Preparation

To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 tbsp. BBQ sauce; set aside in the refrigerator.
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