Recently I made a video teaching you an easy way to make pizza dough at home for yourself, now I show you how to finish the pizza off and cook it in the oven, again with the help of my friend Belinda.

There are some issues with the audio on this video, as it was recorded in the kitchen with a loud exhaust fan going, so I must apologise for that, but I hope you enjoy what we put together for you anyway!

Wood-Fired Pizza Making Video

Click here to view the embedded video.

I would love to hear about your pizza making stories, tips, or any comments or thoughts you have on my video.  And you can get yourself a free cookbook by visiting All Easy Food Recipes.

Recipe Preparation: bake (with Pizza Baking Stone)

Cooking Temperature: 250C
Recipe Serves: 1

Ingredients for Grated Zucchini-Pesto Pizza Recipe

1 16-inch pizza base
2 lb Zucchini*
3/4 c Pesto
2 Garlic cloves, peeled/minced
1/2 lb Mozzarella, shredded

Grated Zucchini-Pesto Pizza Preparation

*washed, trimmed, grated or shredded, and squeezed dry in a dish towel.

1. Preheat oven to 250C for 30 minutes for a pizza pan or 60 minutes for pizza tiles or stones.

2. Combine the zucchini, pesto, garlic, and mozzarella in a large bowl. Spread the mixture over the pizza base.

3. Bake in a preheated 250C oven for 10 to 15 minutes, or until the crust is golden.

This pizza is delicious hot or cold.

You may be aware that lately I’ve been working on a Pizza Cookbook, which is pretty close to getting published on Amazon.  In the meantime I thought it would be a great idea to whet your whistle, so to speak, with some great pizza recipes that I’ve come across.

This particular one is not in my cookbook, so you can consider this an extra special bonus.  In fact, over the coming days and weeks I will probably add a bunch more pizza recipes that I just couldn’t fit into my cookbook, so you will be able to benefit with some free recipes available right here on my blog

I hope you enjoy it!

Ingredients for Gorgonzola-Chicken Pizza Recipe

2 tb Olive oil
1/2 ts Pepper; freshly ground
2 ts Olive oil
2 Cloves garlic; sliced
2 tb Butter or margarine
1 Pizza base (double size)
3/4 lb Chicken breast; cut into strips
1/4 lb Gorgonzola cheese; crumbled
2 tb Parmesan cheese; grated
1 tb Fresh sage leaves

Gorgonzola-Chicken Pizza Preparation

Preheat the oven to 250C (450F).

With 2 tsp oil, grease a 14-inch pizza pan; sprinkle with cornmeal.

In a skillet over medium heat, melt butter in the remaining oil.  Then sauté the chicken, sage, pepper and salt for 3 minutes. Remove from the skillet.

In drippings, saute onions and garlic 3 minutes.

Carefully pat the dough into the pizza pan; fold edges under 1/4 inch. Bake in the oven for 5 minutes.

Sprinkle with onions, then chicken and cheeses; bake 10 minutes, until golden.

To get updates on how the Pizza Cookbook is coming along and to be among the first to find out when it is ready, please visit All Easy Food Recipes, or simply enter your name and email into the fields in the righthand sidebar (I’ll even give you a free cookbook just for doing so).

Ingredients for Grilled Tuna, Tomato and Onion Pizza

1/4 c Fresh lemon juice
1 ts Olive oil
2 ts Salt
1-1/2 ts Cracked black pepper
4-5cm tuna steak – about 500g
3 large Tomato; 1cm thick slice
1 large Onion; 1cm thick slice
Freshly ground pepper – to taste
4 ts Italian parsley – chopped, fresh

Grilled Tuna, Tomato and Onion Pizza Preparation

1.  In a shallow dish combine the lemon juice, olive oil, 1 teaspoon of salt and pepper. Add the tuna and coat with the mixture. Refrigerate for 30 minutes.

2. Remove the tuna from the marinade and grill over white coals with the tomato and onion slices. Grill the tuna until browned on the outside but still pink in the centre, about 5 minutes per side. Grill the tomato and onion slices until lightly charred, about 5 minutes per side.

3. Cut the tuna in half lengthwise and then across into thin slices. Quarter the tomato slices and dice the onion slices.

4. When ready to assemble, divide the tomatoes and onions among the pizzas. Top with the tuna slices and season with the remaining salt and pepper.

Sprinkle with parsley and serve.

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In previous posts, I’ve shared with you how you can make your own pizza dough, today I’ve just made a short video of around 10 minutes which you can follow along at home and see how easy it really can be to make pizza at home for your friends and family!

I’ve been working on a pizza cookbook for several months now, and it is very nearly complete, so you can look at this as a bit of a teaser before the full cookbook comes out.

Learn How To Make Pizza Dough In 10 Minutes

This is my first real attempt at a cooking video, so I hope you find it entertaining and useful.  Please enjoy!

Click here to view the embedded video.

Easy Pizza Dough Recipe

Here is the pizza dough recipe I used in the video:

• 250g Plain flour (I use bakers flour, it has a high protein content)
• 5g dried yeast
• Pinch of salt
• Pinch of sugar
• 150-160ml cold water

This will make 2 pizza bases of 220g each, which will roll out to about 27cm (11 inches).

For more comprehensive tips, as well as my recipe for wood-fired and gluten-free pizza dough, visit my easy pizza dough blog post.

Easy Recipes For Free

If you enjoyed that, and you can’t wait to get your hands on my upcoming pizza cookbook, then visit All Easy Food Recipes to pick up a free lunch and snacks cookbook.

It’s packed full of 365 recipes, available for free, and you’ll also be notified just as soon as the new cookbook is ready for you to collect!

Recipe Preparation: bake

Recipe Serves: 4

Ingredients for Halibut Citrus Amandine Recipe

Halibut Citrus Amandine

1/3 c Slivered almonds
1 tb Olive oil
1/3 c Thinly sliced green onions
1 ts Minced garlic
1 ts Grated grapefruit peel; ruby or pink
4 Skinless halibut fillets (about 6-oz each)
3 Ruby or pink grapefruit
Salt and pepper; to taste

Halibut Citrus Amandine Preparation

Preheat oven to 425F.

In medium non-stick skillet over medium heat, toss almonds in oil about 2 minutes until lightly browned.

Remove from heat; mix in onions, garlic and peel. Arrange fish in shallow baking pan.

Juice one of the grapefruit; pour juice over fish, then top evenly with almond mixture.

Bake in centre of oven 10 to 12 minutes until fish flakes when tested with a fork and is opaque throughout. (Baking time will depend on thickness of fish.)

Meanwhile, peel and section remaining grapefruit. Season fish with salt and pepper and arrange on platter.

Pour over any pan juices and surround with grapefruit sections.

This is a really easy recipe, and something just a bit different that I thought would be great to share with you!

Recipe Preparation: boil

Recipe Serves: 6

Ingredients for African Spinach and Peanut Butter Stew Recipe

2 Onions
2 Tomatoes (peeled or tinned)
2 lb Spinach
4 tb Peanut butter (not sweet!)
Salt
Pepper
Oil for frying

African Spinach and Peanut Butter Stew Preparation

Slice the onions and fry in oil until soft. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.

Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.

Thin the peanut butter with hot water to make a smooth paste. Add to the stew.

Season with salt and pepper and cook for another 5 – 10 minutes, stirring and adding water if necessary to prevent sticking.

Free Recipe Braised Duck with Orange-And-Lime Sauce

Recipe Preparation: boil
Recipe Serves: 1

Ingredients for Braised Duck with Orange-And-Lime Sauce Recipe

Braised Duck with Orange and Lime Sauce

5 lb To 5 1/2 pound duck
1/4 c Vegetable oil
2 c Chicken stock, fresh or
-canned
12 Whole cloves
1 Fresh hot chilli *
1/2 c Strained fresh orange juice
2 tb Strained fresh lime juice
1/2 c Finely chopped sweet bell pepper, preferably red
1/4 ts Salt

Braised Duck with Orange-And-Lime Sauce Preparation

Orange wedges or slices studded with whole cloves for garnish * about 1 1/2 to 2inches long, stemmed and seeded.

Preheat the oven to 350F.

Pat the duck completely dry inside and out with paper towels, and remove the large chunks of fat from the cavity. Cut off the loose neck skin and truss the bird securely, then prick the surface around the thighs, the back and the lower part of the breast with a skewer or the point of a sharp knife.

In a heavy 5- to 6-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the duck and, turning it frequently with a slotted spoon or tongs, cook for about 15 minutes, or until it browns richly on all sides.

Transfer the duck to a plate and discard the fat remaining in the casserole.

Pour in 1 cup of the chicken stock and bring to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan.

Stir in the cloves and chilli, then return the duck and the liquids that have accumulated around it to the casserole.

Cover tightly and braise in the middle of the oven for 1 hour. Remove the duck to a plate, and with a large spoon skim as much fat as possible from the surface of the cooking liquid. Discard the cloves and chilli.

Add the remaining cup of stock to the casserole and, stirring and scraping in the brown bits that cling to the pan, bring to a boil over high heat.

Mix in the orange juice, lime juice, sweet bell pepper and salt. Return the duck to the casserole and baste it with the simmering sauce.

Cover tightly and return the duck to the oven for about 15 minutes. To test for doneness, pierce the thigh of the bird with the point of a small, sharp knife. The juice should trickle out a clear yellow; if it is slightly pink, cook the bird for another 5 to 10 minutes.

Place the duck on a heated platter and pour the sauce over it. Garnish the platter with the orange wedges or slices and serve at once.

Basic Pizza Dough

1kg Baker’s flour (plain flour with a high protein level)

10g salt

10g sugar

20g dry yeast (or 40g fresh yeast)

660ml cold water

Wood-Fired Pizza Dough

Wood-Fired Pizzas

600g Strong baker’s flour

400g Semolina flour

10ml extra virgin olive oil

10g salt

10g sugar

20g dry yeast

650ml water

Will make 7 x 12” pizzas (225g each), or 8 x 10” pizzas (200g each)

Method

Making Dough By Hand:

Making Pizza Dough

Mix all the dry ingredients together, and create a well in the centre.

1. Carefully pour 600ml of water into the well and gradually incorporate the wet and dry ingredients by slowly bringing the flour into the water in the centre.
2. Add the remaining water if necessary, depending on how dry the mixture is (it’s best to start with a little water and only add more if needed).
3. Knead the dough, by pressing down with the palms and heel of your hands away from your body, and then turning the ball of dough after every pass.  (If the dough is too large to manage, break it down into two even batches).
4. Continue kneading until you have a smooth ball of dough to work with – this should take roughly 10 minutes of kneading.  (You should be able to pull a piece of the dough out and stretch it quite thin, until it becomes translucent when held up to the light.  This is when you know the dough is ready.)

Making Pizza Balls:

Pizza Dough Balls

1. Divide the dough into balls of the desired weight – for 12” pizzas they need to be 225g (7), for 10” pizzas you’ll want it to be about 200g (8).
2. Create round balls by taking each piece of dough in your hands, push your two thumbs into the centre and at the same time stretch the outside around it.
3. Turn the dough halfway around, and repeat this process 3 or 4 times till you have a round ball with a smooth skin.
4. Lightly dust your work bench with flour, and place the dough ball on the bench with the flatter side down and the roundest part facing up.
5. Cover your dough balls with a tea towel to prevent a tough skin from forming.
6. Let the dough balls rest for about 10 to 15 minutes under the tea towel.  This will make it much easier to roll out the balls later and help it hold its shape.  If you don’t allow it to rest long enough it can result in serious shrinkage of the dough after it has been rolled out.

Preparing Pizza Bases:

Pizza Base

1. Take your dough ball and place it on a lightly floured section of your bench.
2. With the palm of your hand, press down into the middle slightly, turning the ball a couple of times as you do this – this should flatten the ball while beginning the round shape you want to achieve.
3. Take your rolling pin, starting at the centre of the dough and push out towards the edges.
4. Turn the dough as you do this, to keep your dough as round as possible.  At this point, your main aim is to push any air bubbles out of the dough.  If you just push the rolling pin back and forth, the air bubbles may remain in your dough and it will not cook evenly in the oven.  Instead you’ll most likely have bubbles rise while the pizza is in the oven, and push any toppings off to the side as well.

You can find a very easy to follow video here, where I show you how to make pizza dough.

For a FREE cookbook with tons of easy recipes for free, visit www.alleasyfoodrecipes.com.