Bocconcini means small mouthfuls of cheese they are semi-soft, white and rind less unripened mild cheese and have a spongy texture. Originally made only from the milk of water buffaloes but cows milk is used now. Bocconcini are now available in supermarkets and packaged in whey or water. The originally recipe asked for 3 x 250 gram of cherry tomatoes but I thought it's a bit excessive as the 14 cm pizza can hold only about eight tomatoes. I topped ours with basil as I found rocket a little bitter. You welcome to skip the dough and use store buy a pizza bases or Lebanese bread, it's up to you. This recipe came from Sunday Hearld Sun, Sunday Magazine on 18 March 2007, it's a Donna Hay recipe
This recipe comes from the May/June 2000 issue of "Taste of Home's Quick Cooking" magazine. It is much better tasting than a container of pizza dough purchased in the store. Cooking time includes both Bread machine time and baking in oven.
This is a super fast pizza crust I fall back on when there is absolutely no time. It makes a thick doughy crust. I top it with a jar of spaghetti sauce, shredded mozzarella, and veggies for a quick and reasonably healthy meal the kids will eat! Modified from "500 Fat Free Recipes"
this is a great tasting pizza, you can inerchange any of the ingerdients as you like, just use the pesto and blue cheese as a base. enjoy!!p.s. don't let the prep time scare you it includes making the pizza dough
Friedel described these in a Canadian-themed thread, and really sparked my curiousity. I found this recipe on a copycat site, and these sound like something amazing. Just don't plan on any intense kissing after eating these!
This is "hands down" my best breadmaker pizza dough. It has never let me down it always turns out superb. This recipe is for a thick crispy crust that retains that melt-in-your-mouth pizza dough inside. Using your breadmaker makes this recipe very easy and very tasty!
I nabbed this recipe from Ian Parmenter's Consuming Passions Collection III. Ian is an Aussie chef. I thought this recipe was a goodie to share with adventurous cooks. As Ian Parmenter says, "It's a simple pizza style dish that doesn't need bread dough. It relies for its success on the humble spud. The recipe is for the base, which may be used to accompany other dishes, or you may add pizza topping of your choice."
The rice crust is gluten free and healthy. I found a recipe about 20 years ago similar to my recipe, however, I have modified it in order to have it workable and with a nice taste. If desired, you can change the filling to a good old fashioned Italian Style filling.
This is one of the best pizzas topped with mashed potatoes. Best to bake in a conventional oven on a pizza tile; if you don’t have one, use a pizza pan or large baking sheet. This mashed potato topping, flavored with red onions, shallots and rosemary, becomes crusty outside but soft within in the hot oven. The dough recipe yields enough for 2 pizzas; make one right away, the other will keep for at least a week in the refrigerator.