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  admin: Cast-Iron Pizza with Fennel and Sausage - Pizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for this cast-iron pizza recipe; tear off 4 oz. for making garlic knots. We used a 10" pan, so if yours is bigger, use a bit more dough....  moreCast-Iron Pizza with Fennel and Sausage - Pizza dough is usually sold as a 1-lb. ball. You only need 12 oz. for this cast-iron pizza recipe; tear off 4 oz. for making garlic knots. We used a 10" pan, so if yours is bigger, use a bit more dough. Cooking sausage in the pan before adding the dough infuses the crust with porky flavor.  

  

  • November 6, 2020
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  admin: Salad Pizza - We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it. Let the dough sit out for 20-30 minutes, which will make it easier to handle and stretch. We highly recommend making a double batch of pickled...  moreSalad Pizza - We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it. Let the dough sit out for 20-30 minutes, which will make it easier to handle and stretch. We highly recommend making a double batch of pickled onions to layer in sandwiches, salads, and tacos that need a pick-me-up.  

  

  • November 6, 2020
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  admin: Sheet-Pan Pizza with Brussels Sprouts and Salami - There is no higher calling of the humble Brussels sprout than this sheet-pan pizza. We pre-roast them until they're well caramelized before assembling the pizza, which means all you have to do is make...  moreSheet-Pan Pizza with Brussels Sprouts and Salami - There is no higher calling of the humble Brussels sprout than this sheet-pan pizza. We pre-roast them until they're well caramelized before assembling the pizza, which means all you have to do is make sure that bottom crust is good and brown before sticking the whole thing under the broiler to get the cheese bubbling. The final result is a cheesy, crispy, can’t-stop-eating balance of flavor and texture.  

  

  • November 6, 2020
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  admin: Buffalo Chicken Pizza - A few tips: Letting the cast-iron pan preheat in a blazing hot oven will help ensure a crispy bottom crust, just be careful getting it in and out of the oven. You can use rotisserie chicken or your own leftovers. But what really...  moreBuffalo Chicken Pizza - A few tips: Letting the cast-iron pan preheat in a blazing hot oven will help ensure a crispy bottom crust, just be careful getting it in and out of the oven. You can use rotisserie chicken or your own leftovers. But what really makes this recipe stand out is the blue cheese dressing, which is mild enough to convert the blue cheese adverse. We used Lodge’s 17" cast iron skillet because we like the ease of the double handles.  

  

  • November 6, 2020
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  admin: Caramelized Zucchini Flatbread - The secret to a flatbread with a super-crunchy crust? Pre-roasting all of the veggies. This step concentrates their flavor, and also helps to cook out some of their moisture, which would otherwise soak into the crust....  moreCaramelized Zucchini Flatbread - The secret to a flatbread with a super-crunchy crust? Pre-roasting all of the veggies. This step concentrates their flavor, and also helps to cook out some of their moisture, which would otherwise soak into the crust. When shaping the dough, don't be afraid to stretch it as thinly as possible—if the dough is springing back on you, just be patient and let it rest for a few minutes.  

  

  • November 6, 2020
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  Duku: Santa Fe Chicken Pizza Pie
  
  Give your pie a Southwest twist when you slather on the taco sauce and top with black beans, green chilies and kicked-up chicken strips.

  

  • September 17, 2020
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  Duku: Quick Hawaiian Pizza
  
  Our family never quite liked the taste of canned pizza sauce, so one time I tried mixing some barbecue sauce into spaghetti sauce to add some sweetness. I’ve made my pizzas with this special and easy sauce ever since, and my family loves it!

  

  • September 17, 2020
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  Duku: California Chicken Club Pizza
  
  Inspired by the California Club pizza from California Pizza Kitchen, I decided to whip up my own version. It's loaded with tons of fresh veggies, so that means it has to be good for you, right?

  

  • September 17, 2020
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  Duku: Italian-Style Pizzas
  
  With prepared pesto and pizza crusts, this recipe comes together in a flash. It makes two, and we love that we each get our own Italian style pizza! I like to complete the meal with a salad and fresh fruit.

  

  • September 17, 2020
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  Duku: Taco Pizza Squares
  
  Everyone will come running the minute you take this fun twist on pizza out of the oven. I top convenient refrigerated pizza dough with leftover taco meat, tomatoes and cheese, bringing a full-flavored fiesta to the table in under half an hour.

  

  • September 17, 2020
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  Duku: Mama Rachel's Mediterranean Pizza
  
  Pizza has been a regular weekend dinner at our house since my pizza-crazy boys, now 21 and 25, were just little guys. We laughingly call pizza an art form around here. Every one is an original!

  

  • September 17, 2020
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  Duku: Lehmejun (Armenian Pizza)
  
  This pizza-style recipe came from my friend Ruby's mom, who is a crazy-good cook. I added my own flair and tweaked it by using flour tortillas instead of making a dough.

  

  • September 17, 2020
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  Duku: Deep-Dish Sausage Pizza
  
  My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my...  moreDeep-Dish Sausage Pizza
  
  My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our family.  

  

  • September 17, 2020
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  Duku: Creole Shrimp Pizza
  
  Pizza and the flavors of Creole cuisine blend amazingly well in this hearty dish with a crispy crust. Add more hot sauce to boost the heat if you like things spicy.

  

  • September 17, 2020
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  Duku: Thai Peanut Naan Pizzas
  
  I 'm a huge fan of Thai food, but don't always have the time to make it at home. To get my fix, I top fluffy naan bread with a ginger-peanut sauce, fresh veggies, a sprinkle of cilantro and a spicy squiggle of Sriracha.

  

  • September 17, 2020
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  admin: Sheet-Pan Pizza with Brussels Sprouts and Salami
  1 pound prepared pizza dough
  1 pound Brussels sprouts
  6 garlic cloves,...  moreSheet-Pan Pizza with Brussels Sprouts and Salami
  1 pound prepared pizza dough
  1 pound Brussels sprouts
  6 garlic cloves, unpeeled
  6 tablespoons extra-virgin olive oil, divided
  Kosher salt
  A large pinch of crushed red pepper flakes, plus more for serving
  3 ounces hard salami
  12 ounces low-moisture salted mozzarella cheese
  1 small shallot
  1 lemon
  
  Steps
  
  Place a rack directly underneath broiler in oven; preheat to 450°. Make sure bottom of oven is accessible (that’s right, you’re going to bake directly on the bottom of your oven). Take 1 lb. pizza dough out of fridge and let it sit so it reaches room temperature, because room temp dough is much easier to stretch.
  Start by trimming 1 lb. Brussels sprouts. Slice off the dried, gnarly bottoms of each sprout; discard any dried outer leaves that may fall off. Slice each sprout in half lengthwise.
  
  Set aside about one-quarter of the halves, then transfer remaining sprouts to a rimmed baking sheet. Add 6 garlic cloves, then drizzle with 2 Tbsp. oil; season...    less

  

  • July 30, 2020
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  admin: Buffalo Chicken Pizza
  
  INGREDIENTS
  1 lb. homemade or store-bought pizza...  moreBuffalo Chicken Pizza
  
  INGREDIENTS
  1 lb. homemade or store-bought pizza dough
  1 Tbsp. extra-virgin olive oil, plus more for drizzling
  1 cup hot sauce (preferably Frank’s)
  ½ cup prepared marinara sauce
  ¼ cup (½ stick) unsalted butter
  2 Tbsp. heavy cream
  2 cups cooked chicken, torn into bite-size pieces
  ½ cup whole-milk plain yogurt (not Greek)
  ½ tsp. fresh lemon juice
  ¼ tsp. celery salt
  ¼ tsp. garlic powder
  2½ oz. mild blue cheese, crumbled (about ½ cup), divided
  ½ tsp. freshly ground black pepper, plus more
  All-purpose flour (for dusting)
  9 oz. mozzarella cheese, shredded (about 2 cups)
  2 celery stalks, thinly sliced
  RECIPE PREPARATION
  Place a rack in upper third of oven. Place a large cast-iron skillet on rack and preheat oven to 500° (or as high as your oven will go). Place pizza dough in a large bowl, pour a little oil over, and turn to coat. Cover bowl with plastic and let dough proof at room temperature while pan and oven heat up.
  Meanwhile, cook hot sauce, marinara sauce, and butter...    less

  

  • July 30, 2020
  • - edited
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  admin: Caramelized Zucchini Flatbread
  1 lb. pizza dough
  1½ lb. zucchini (about 3 medium)
  1 large red...  moreCaramelized Zucchini Flatbread
  1 lb. pizza dough
  1½ lb. zucchini (about 3 medium)
  1 large red onion
  6 Tbsp. extra-virgin olive oil, plus more for drizzling
  Kosher salt
  1 lemon
  2 cups fresh ricotta
  ¼ cup finely grated Parmesan (about 1¼ oz.)
  1 small garlic clove
  ½ cup mint leaves
  ½ tsp. crushed red pepper flakes
  
  Steps
  1: Place racks on upper and lower third of oven; preheat to 450°. Let 1 lb. pizza dough sit in its bag or container until it reaches room temperature, at least 30 minutes—room temp dough is much easier to stretch. Prepare your vegetables while you wait.
  2: Start by trimming stem end from 1½ lb. zucchini, then slice crosswise into ¼"-thick coins.
  3: Peel 1 onion and thinly slice crosswise into rings to match thickness of zucchini.
  Toss zucchini, onion, and 2 Tbsp. oil on a rimmed baking sheet; season generously with salt. Spread out in an even layer into corners of pan, taking care not to pile into the middle. Roast on top rack, tossing with a spatula once halfway through, until...    less

  

  • July 30, 2020
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  Wilberforce Odongo joined the group Pizza Fridays

  • June 18, 2020
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  admin: Meat-Lover’s Pizza
  Meat-lover’s pizza is the hero of our iconic pizzas, as it holds the most toppings on a single pie: pepperoni, sausage, meatballs, and mushrooms all come together in this hearty, super-savory pizza. Meat-lover’s pizza is our...  moreMeat-Lover’s Pizza
  Meat-lover’s pizza is the hero of our iconic pizzas, as it holds the most toppings on a single pie: pepperoni, sausage, meatballs, and mushrooms all come together in this hearty, super-savory pizza. Meat-lover’s pizza is our go-to when feeding a hungry crowd.
  How to Make Meat-Lover’s Pizza at Home
  Meat-lover’s pizza needs a relatively thick crust to hold onto all of its toppings. Grease and moisture are concerns when it comes to baking this pizza pie, so par-cook or “dock” (that is, stab it with a fork a few times to create vent holes) before topping and baking. Meatballs, sausage, and mushrooms should be cooked before topping the pizza too, which helps prevent a soggy-bottomed crust.  less

  

  • May 23, 2020
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  admin: Hawaiian Pizza
  A combination of tomato sauce, cheese, ham, and pineapple that is as beloved as it is despised still makes our list of iconic pizzas. Hawaiian pizza was reportedly invented in Canada, not the American islands it is named for. Like BBQ...  moreHawaiian Pizza
  A combination of tomato sauce, cheese, ham, and pineapple that is as beloved as it is despised still makes our list of iconic pizzas. Hawaiian pizza was reportedly invented in Canada, not the American islands it is named for. Like BBQ chicken pizza, those who love it cite the sweet and savory combination as the biggest draw to this popular pizza.
  How to Make Hawaiian Pizza at Home
  While you’ll occasionally find rogue recipes for Hawaiian pizza with barbecue sauce instead of pizza sauce, a simple red sauce should be your base for this classic pizza topping. Skip fresh pineapple and instead go straight for canned pineapple rings and cut them into bite-sized pieces, just like the pizza place does. And for the ham, choose something from the deli such as black forrest or honey-baked ham sliced thinly and cut up for topping.  less

  

  • May 23, 2020
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  admin: BBQ Chicken Pizza
  BBQ chicken is reported to be the invention of California Pizza Kitchen’s original pizza chef Ed LaDou in 1985. His original pizza creation was made with BBQ sauce, chicken, cilantro, red onions, and fontina cheese and remains on the...  moreBBQ Chicken Pizza
  BBQ chicken is reported to be the invention of California Pizza Kitchen’s original pizza chef Ed LaDou in 1985. His original pizza creation was made with BBQ sauce, chicken, cilantro, red onions, and fontina cheese and remains on the CPK menu to this day. BBQ Pizza is beloved because it walks the border of sweet and savory and makes the best use of leftover chicken.
  How to Make BBQ Chicken Pizza at Home
  BBQ chicken pizza does not, as its name suggests, require a barbecue pit. Instead, use an equal mixture of smoky barbecue and tomato sauces. The cooked chicken can be cubed or shredded and must be held in place with a combination of cheeses: cheddar or Gouda and part-skim mozzarella are a nice mix. Whisper-thin red onion slices add bite and contrasting texture and flavor to the pizza.  less

  

  • May 23, 2020
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  admin: Pepperoni Pizza
  We’d wager that pepperoni is still America’s number-one, most-popular pizza topping. This singular topping even graces the pizza emoji! It makes sense if you really consider everything that is good about pepperoni: The salty and...  morePepperoni Pizza
  We’d wager that pepperoni is still America’s number-one, most-popular pizza topping. This singular topping even graces the pizza emoji! It makes sense if you really consider everything that is good about pepperoni: The salty and slightly spicy taste holds its own against waves of melty, gooey cheese and gets ever-so-slightly crisped in the hot oven in such a crave-worthy way that no one can resist pulling them straight from the smoldering hot pizza and dropping them directly into their mouths.
  How to Make the Best Pepperoni Pizza at Home
  Go all in on pepperoni when using it as the only topping. Make a single layer of pepperoni on top of the sauce before adding the cheese and another layer of pepperoni on top. Grease can be a concern with pepperoni pizza, so stick with part-skim mozzarella and Parmesan cheese for topping pepperoni pizzas.  less

  

  • May 23, 2020
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  admin: Margherita is the mother of all pizzas. This Neopaltian-style pizza has thin crust, fresh tomato sauce, fresh mozzarella cheese, and just a few leaves of basil. Margherita’s toppings are simple but they also have the power to be truly sublime in a way...  moreMargherita is the mother of all pizzas. This Neopaltian-style pizza has thin crust, fresh tomato sauce, fresh mozzarella cheese, and just a few leaves of basil. Margherita’s toppings are simple but they also have the power to be truly sublime in a way few other toppings can be.
  How to Make Margherita Pizza at Home
  Bake this pizza in a very hot oven or, better yet, on the grill. Rolling or stretching the dough thin for this pizza is paramount to get the crisp but still pliable crust, ensuring that the sauce and cheese just barely cook while the crust blisters. Fresh, in-season tomatoes are ideal for making the sauce, but use canned whole San Marzano tomatoes for the other 10 months of the year. Never cook the sauce for margarita pizzas. Fresh mozzarella should be sliced thick and laid in a patchwork over the sauce.  less

  

  • May 23, 2020
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  admin: The Purple Pig From The Rolling Stonebaker: Beverly Shores, Indiana
  Eager to own a pizza place (but unable to afford it), Jim Chaddock and Andrea Georgion found a compromise on Craigslist: a retired 1949 Studebaker fire truck. They added a 1-ton...  moreThe Purple Pig From The Rolling Stonebaker: Beverly Shores, Indiana
  Eager to own a pizza place (but unable to afford it), Jim Chaddock and Andrea Georgion found a compromise on Craigslist: a retired 1949 Studebaker fire truck. They added a 1-ton wood-fired brick oven to the flatbed and opened The Rolling Stonebaker, serving all sorts of pizzas. The Purple Pig is the one to try: a colorful pulled-pork pie with roasted-garlic olive oil, barbecue sauce, red cabbage and five cheeses.  

  

  • January 4, 2020
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  admin: Cheese From Pequod’s Pizza: Chicago, Illinois
  There are endless deep-dish pizzas in Chicago, but this sports bar serves one with a twist: The pies are baked in well-seasoned cast-iron pans lined with a sprinkling of mozzarella, so when the pizzas come...  moreCheese From Pequod’s Pizza: Chicago, Illinois
  There are endless deep-dish pizzas in Chicago, but this sports bar serves one with a twist: The pies are baked in well-seasoned cast-iron pans lined with a sprinkling of mozzarella, so when the pizzas come out of the oven, they have a crust of crispy, salty, caramelized cheese. This part is so captivating that toppings are an unnecessary distraction — a simple cheese pie is the way to go.  

  

  • January 4, 2020
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  admin: Wild Forest Mist From Pizzalchik: Boise, Idaho
  This pie is all about the flavors of Idaho’s forests: It’s topped with five varieties of wild mushrooms, plus a fiery house-made elk sausage. Owner Brad Breakell takes an unconventional approach to the...  moreWild Forest Mist From Pizzalchik: Boise, Idaho
  This pie is all about the flavors of Idaho’s forests: It’s topped with five varieties of wild mushrooms, plus a fiery house-made elk sausage. Owner Brad Breakell takes an unconventional approach to the pizza’s base, too: He adds a pinch of lavender to the sauce and “ages” the dough for at least 24 hours — he claims the technique makes it stretchier and chewier  

  

  • January 4, 2020
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  admin: Yuppie From Vinnie Van Go-Go’s: Savannah, Georgia
  Some customers order the usual toppings here — pepperoni, onions, bell peppers — but those in the know order “yuppie” toppings and end up with the best pizza fixins in the house: banana peppers,...  moreYuppie From Vinnie Van Go-Go’s: Savannah, Georgia
  Some customers order the usual toppings here — pepperoni, onions, bell peppers — but those in the know order “yuppie” toppings and end up with the best pizza fixins in the house: banana peppers, artichoke hearts, spinach, tomatoes, feta cheese, spicy Italian sausage and mushrooms. It all arrives on a crust made from the restaurant’s original dough starter, now 20 years old; the crust holds up perfectly under all the weight.  

  

  • January 4, 2020
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  admin: Shortrib From Michael’s Genuine Food & Drink: Miami, Florida
  Unfortunately, the best pizza in Florida plays hard to get: Sometimes it’s on the menu at this renowned Design District restaurant, sometimes it’s not. Call ahead to see if chef Michael...  moreShortrib From Michael’s Genuine Food & Drink: Miami, Florida
  Unfortunately, the best pizza in Florida plays hard to get: Sometimes it’s on the menu at this renowned Design District restaurant, sometimes it’s not. Call ahead to see if chef Michael Schwartz is inclined to make it. When he is, he tops his crisp crust with super-tasty, slow-roasted rib meat, aged Gruyère, caramelized onions and arugula — and you should get it while it lasts.  

  

  • January 4, 2020
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  admin: Saint From Pizza By Elizabeths: Greenville, Delaware
  All of the individual-sized pizzas at this local favorite are named after a famous Elizabeth, like Arden and Taylor. But the best pizza is the Saint Elizabeth, an ode to John the Baptist’s mother:...  moreSaint From Pizza By Elizabeths: Greenville, Delaware
  All of the individual-sized pizzas at this local favorite are named after a famous Elizabeth, like Arden and Taylor. But the best pizza is the Saint Elizabeth, an ode to John the Baptist’s mother: It’s a white pie with lumps of sweet blue crabmeat mixed with an artichoke-Parmesan sauce. The thin crust — white or low-fat honey-wheat — stays crisp and brittle around the edge yet has just the right chewiness.  

  

  • January 4, 2020
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  admin: White Clam From Frank Pepe Pizzeria Napoletana: Connecticut
  Frank Pepe opened this place in 1925, serving only two traditional red-sauce pies. But after the clam vendor next door suggested Frank make white clam pizza, Frank smartly expanded his menu,...  moreWhite Clam From Frank Pepe Pizzeria Napoletana: Connecticut
  Frank Pepe opened this place in 1925, serving only two traditional red-sauce pies. But after the clam vendor next door suggested Frank make white clam pizza, Frank smartly expanded his menu, launching the dish that would become Pepe’s most famous specialty: brick-oven pizza topped with olive oil, cheese and freshly shucked clams. It’s as good as ever.  

  

  • January 4, 2020
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  admin: Mais From Pizzeria Locale: Boulder, Colorado
  Instead of just bringing a taste of Naples to Colorado, two James Beard Award winners, Lachlan Mackinnon-Patterson and Bobby Stuckey, brought Mount Vesuvius over, too. Their wood-burning oven — made in...  moreMais From Pizzeria Locale: Boulder, Colorado
  Instead of just bringing a taste of Naples to Colorado, two James Beard Award winners, Lachlan Mackinnon-Patterson and Bobby Stuckey, brought Mount Vesuvius over, too. Their wood-burning oven — made in Naples with special bricks that supposedly contain volcanic material — cooks at 1000 degrees F and spits out screaming-hot pizzas covered with a sweet-salty-tangy combo of corn, prosciutto cotto and crème fraîche.  

  

  • January 4, 2020
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  admin: Wild Nettle and Pecorino From Pizzaiolo: Oakland, California
  Five years ago, Chez Panisse veteran Charlie Hallowell stripped a hardware store down to its bare brick walls, installed a wood-fired oven and started producing spectacular seasonal pies. For...  moreWild Nettle and Pecorino From Pizzaiolo: Oakland, California
  Five years ago, Chez Panisse veteran Charlie Hallowell stripped a hardware store down to its bare brick walls, installed a wood-fired oven and started producing spectacular seasonal pies. For this winner, he starts with mozzarella and pecorino and adds shaved red onions and fistfuls of stinging nettles, a spiky-leafed herb. Cooking neutralizes the nettles’ sting and wilts them into a tangle of flavorful greens.  

  

  • January 4, 2020
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  admin: The Stuffy Underdog From Damgoode Pies: Little Rock and Fayetteville, Arkansas
  There was a time when no one was ordering this double-decker, cheese-and-beef-stuffed pie, and it nearly got axed from the menu. But a few tweaks from co-owner Jeff Trine made...  moreThe Stuffy Underdog From Damgoode Pies: Little Rock and Fayetteville, Arkansas
  There was a time when no one was ordering this double-decker, cheese-and-beef-stuffed pie, and it nearly got axed from the menu. But a few tweaks from co-owner Jeff Trine made all the difference: He added onions and olives, topped each slice with tomato sauce and changed the name from The Mexicali to The Stuffy Underdog. Now it’s one of their best-sellers, reaffirming that everyone really does love an underdog.  

  

  • January 4, 2020
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  admin: Salsiccia From The Parlor Pizzeria: Phoenix, Arizona
  This popular spot had a former life as a 1950s beauty parlor, and it’s fair to say that the place is still sending out some beauties. All of the wood-fired pies are worth trying, but the Salsiccia is...  moreSalsiccia From The Parlor Pizzeria: Phoenix, Arizona
  This popular spot had a former life as a 1950s beauty parlor, and it’s fair to say that the place is still sending out some beauties. All of the wood-fired pies are worth trying, but the Salsiccia is a must: a thin, chewy, lightly charred crust loaded with melted slabs of mozzarella and cheddar, grilled radicchio and spicy pork sausage. The kicker is a drizzle of slightly sweet saba, a balsamic vinegar reduction.  

  

  • January 4, 2020
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  admin: Alaskan Salmon From Capri Pizza: Anchorage, Alaska
  Salmon pizza is not rare in Alaska, but salmon pizza from a halal restaurant run by a Pakistani couple is. Raheel and Shazia Chaudhry opened this spot in 2006 after Raheel honed his craft at an Italian...  moreAlaskan Salmon From Capri Pizza: Anchorage, Alaska
  Salmon pizza is not rare in Alaska, but salmon pizza from a halal restaurant run by a Pakistani couple is. Raheel and Shazia Chaudhry opened this spot in 2006 after Raheel honed his craft at an Italian restaurant in Sweden (he liked the climate but not Swedish taxes). For this pie, they top a mild fish sauce with red onion, green peppers, tomatoes and fresh Alaskan salmon, then they dare to combine fish and cheese and add a big helping of mozzarella  

  

  • January 4, 2020
• 
  admin: Inakaa tamu sana

  15:29

  Jinsi Ya Kutengeneza Pizza | How to Make Pizza

  Katika video hii nitaonyesha jinsi ya kutengeneza pizza hatua kwa hatua/step by step kwanzia ukandaji wa unga (dough), jinsi ya kuandaa sauce na jinsi ya kuoka pizza kwa kutumia jiko la oven la kawaida pia kutumia ingredients/mahitaji ya kawaida ambapo p...

  • September 30, 2019
• 
  admin: looks very delicious!

  05:16

  Homemade Pizza made from scratch : dough & sauce - I Heart Recipes

  How to make Pizza completely from scratch : Homemade dough & sauce recipe http://www.iheartrecipes.com/homemade-pizza-no-more-takeout/ SUBSCRIBE My Channel! http://goo.gl/uE0vOi `````````````````Still Hungry?! Check out these videos!`````````````` Crispy...

  • September 30, 2019
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  admin: Interesting and home made!

  10:21

  How to Make Homemade Pizza| Cooking with Eva.

  I had a cookout with some of Cooking with Eva Fans. Were making pizza this time, its really possible to make great pizza in your Kitchen. This video features Tarsy Purity and Mitchell let me know what you think,try out my recipes and share.

  • September 30, 2019
• 
  Ninette James:
  Love pizza Fridays!

  • September 18, 2019
• 
  Rob Mbuthia: Spicy sausage, onions, mushrooms and plenty of cheese make this pizza a real keeper. It beats the delivery variety every time—and there’s no wait! Bake up two or more and keep one on hand for busy nights. TIP: Substitute less spicy sausage or chicken...  moreSpicy sausage, onions, mushrooms and plenty of cheese make this pizza a real keeper. It beats the delivery variety every time—and there’s no wait! Bake up two or more and keep one on hand for busy nights. TIP: Substitute less spicy sausage or chicken and a variety of veggies and cheese to suit your family’s taste.  

  • September 10, 2019
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  Rob Mbuthia joined the group Pizza Fridays

  • September 10, 2019
• 
  Duku joined the group Pizza Fridays

  • June 25, 2019
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  Isaac Kinuu joined the group Pizza Fridays

  • February 16, 2019
• 
  Isaac Kinuu:

  06:12

  Nyama Choma Pizza

  One of the Nairobi Safari Club Annex Restaurant best sellers. Ingredients include: Mozzarella cheese Chicken Minced meat Kachumbari (Kenyan salad consisting of chopped tomatoes, chilli and onions)

  • January 8, 2019

  • La Kindly likes this.
• 
  Isaac Kinuu: Sio mbaya!

  10:21

  How to Make Homemade Pizza| Cooking with Eva.

  I had a cookout with some of Cooking with Eva Fans. Were making pizza this time, its really possible to make great pizza in your Kitchen. This video features Tarsy Purity and Mitchell let me know what you think,try out my recipes and share.

  • January 8, 2019
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  admin: Fig Squares Stretch dough into a 15-by-9-inch rectangle. Sprinkle with cardamom. Cut into small squares; top each with a fig half and a dollop of robiola. Bake, then top with caramelized onions.

  • September 15, 2018
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  admin: Zucchini Stretch dough into a 15-by-9-inch rectangle. Top with minced garlic, thinly sliced zucchini, olive oil and red pepper flakes. Bake until crisp.

  • September 15, 2018
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  admin: Squash-Pepper Stretch dough into a 15-by-9-inch rectangle. Top with paper-thin slices of butternut squash, caramelized onions, olive oil and red pepper flakes. Bake until crisp.

  • September 15, 2018
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  admin: Smoked Mozzarella Make Herb Pizza (No. 15); top herbs with 1 minced garlic clove and 6 ounces sliced smoked mozzarella, then bake until crisp. Add 3/4 cup ricotta and grated Parmesan; bake until melted.

  • September 15, 2018