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Home Made PIZZZAS!

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Home Made PIZZZAS!
Who dudn't luv makin kickass home made pizzas!!??

Had the bright idea this morning of making some pizzas for tea! It's certainly a fave in my household.

I'm thinking of one large simple pepperoni (pepperoni, chilli olives), and one large vegetarian (mushrooms, grilled eggplant, maybe grilled zucchini, grilled red capsicum, red onion). Topped off with tasty, mozza and fetta. Extra fresh chilli on the pepperoni too.

What y'all like to put on on your home made pizzas? Any wacky recipes?

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I made a super awesome pizza up a while back. ........ lamb mince , balsamic onion jam ,fetta ,garlic , olives , pine nuts ( optional) ..and of course the usual tomato sauce and cheese. .....kinda greek / middle eastern stylee

balsamic onion jam = brown 3 onions or more ...add some balsamic and brown sugar and cook bit more.
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also last week tried a mushroom and truffle oil pizza ...it was quite good. 2nd time I added gorgonzola..better

pizza tonight at our place too ...been making Pizza once a week for last few weeks since i found a big tray to do the dough in which contains the mess
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Last edited by grapsta: 27-Jul-12 at 12:30pm

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Quote:

Originally Posted by grapsta View Post

balsamic onion jam = brown 3 onions or more ...add some balsamic and brown sugar and cook bit more.

Sounds amazing but that would make me fart up a storm that would make tornado alley look like a breeze in the park.

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Mrs is vegan & gluten free....

Gluten free base, Heinz baked beans with cajun spice stirred through, capscium, mushrooms, eggplant, sweetcorn
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and you married her?



haven't made a pizza in ages, i should change that. anyone got a base recipe?

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http://www.guardian.co.uk/lifeandsty...n-pizza-recipe

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our fav is tomato base wiht mozz cheese, procuito and rocket on top after baking, drizzle with olive oil.
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Tomato base is for losers

Basil pesto for the win
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Cambodian style happy pizza's are just great. The more you eat, the hungrier you get.
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pesto base. yuck
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Quote:

Originally Posted by Davomaxi View Post

Sounds amazing but that would make me fart up a storm that would make tornado alley look like a breeze in the park.

bread makes me fart anyways so its all par for the course
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I've been buying "ecofarmers" pizza bases, definately recommend them if in the market for a pizza base. keep mine pretty standard salami, mushrooms, onion etc
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If you make your own dough cook it in a fry pan then finish under the grill heat your pan for 5 minutes at least and slide it in just check it and move it around in the pan so it doesn't burn then when bottom is browning wack it under the grill
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Lebo bread FTW. Easiest thing ever when you want your own pizza but can't be fucked

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Originally Posted by gonefishin

I've been buying "ecofarmers" pizza bases, definately recommend them if in the market for a pizza base. keep mine pretty standard salami, mushrooms, onion etc

There's this one stall at Queen Vic Market who sells all his own home made gluten free bases... some pretty outrageous stuff that tastes completely awesome (Beetroot, Black rice, Polenta, seaweed, there's a couple of others too)

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Most of my pizzas feature my dad's woman's homemade marinated feta. aside from that, keep it pretty simple due to my GFs boring english palate
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Lebo breads good ...I've been using those Naans you can buy in lots of fruit shopd..come in packets of 5-6 and make really thin small pizza. great for quick lunch snack. ....have even made brekkie pizzas with burritos recently.

polenta base...now that sounds good
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Lebo bread you say
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my favourite topping on a pizza is tomato base, buffalo mozzarella, basil, sliced tomato, prosciutto, garlic.
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with the leb bread you can prebake it for about 5 mins otherwise the base end up a bit soggy
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- Tomato (+ Pesto + Garlic) sauce
- Chilli flakes
- Pepperoni slices
- Bocchini, thinly spread
- Onion + Red capsicum
- Sundried tomato strips
- Shredded pizza cheese (Mozarella + chedder)
- Baby spinach

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+1 for lebo bread pizzas - easier and healthier option.
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Quote:

Originally Posted by grapsta View Post

bread makes me fart anyways so its all par for the course

Sounds like gluten intolerance
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Quote:

Originally Posted by gonefishin View Post

with the leb bread you can prebake it for about 5 mins otherwise the base end up a bit soggy

don't listen to this heathen otherwise you'll end up with nothing but something akin to a frisbee left out in the sun too long (with cheese on it)

y'all gotta invest in one of those oven trays with teh holez in em, or just use the rack, no tray.

crisped to perfection
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I've got pizza tray with holes but would prefer one with no holes ...usually use my paella pan instead

also got a wooden lazy susan round spinning thing for serving them on from Ikea. pretty handy
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Quote:

Originally Posted by Weinertron View Post


y'all gotta invest in one of those oven trays with teh holez in em, or just use the rack, no tray.

crisped to perfection

yep

decent oven helps too.

Normally crank mine to 230 degrees on high bake (only the bottom elements) for around 11 minutes, then flip the switch to Fan grill (fan + top grill elements) ... get a great crispy base and properly cooked toppings.
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definitely have to crank the oven on high for a while ...i got an old ass oven so I heat it up for 20-30 mins. aint no need to ever grill a pizza ..at that heat everything is certainly getting cooked proper


......anyone else unimpressed with fresh buffalo mozzarello c....used it a few times now and it seems pretty tasteless
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Love making home made pizzas. I got a Brevilles stone base pizza oven a few years ago for Christmas, it is absolutely brilliant.



Personal favourite to make...smoked salmon, capers, rocket, feta with a light tomato base and lemon wedges to serve. When you cbf making bases yourself, the gluten free premade bases from any supermarket are a great alternative.
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Quote:

Originally Posted by primalstatik View Post

Love making home made pizzas. I got a Brevilles stone base pizza oven a few years ago for Christmas, it is absolutely brilliant.



Personal favourite to make...smoked salmon, capers, rocket, feta with a light tomato base and lemon wedges to serve. When you cbf making bases yourself, the gluten free premade bases from any supermarket are a great alternative.

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Quote:

Originally Posted by Weinertron View Post

There's this one stall at Queen Vic Market who sells all his own home made gluten free bases... some pretty outrageous stuff that tastes completely awesome (Beetroot, Black rice, Polenta, seaweed, there's a couple of others too)

I've had the black rice one and it was really yummy.
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Quote:

Originally Posted by primalstatik View Post

Personal favourite to make...smoked salmon, capers, rocket, feta with a light tomato base and lemon wedges to serve.

this sounds like my kinda pizza

I also like sundried tomato, artichoke and olives

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Quote:

Originally Posted by emskina View Post

I've had the black rice one and it was really yummy.

The beetroot one is my fave. The black rice is awesome too, but.

They're ALL awesome! probably the best pizzas I've ever had came from that place (and my oven)
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if you have a pizza stone, try cooking them in the bbq, remove the hotplate, move the grill plate in the middle and put the stone on top then turn the outside burners on high, cooks it way better than the oven and the flavour is better too

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that looks fucking delicious is that seriously home made?

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that looks like some hideous over-cheesed thing that isn't what i'd call a pizza
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true enough, but it also looks like an instant hangover cure or pure comfort food for the middle of winter.

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well done sofu, perhaps your most offensive post yet!

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^ agreed. I love my gourmet pizza, but sometimes you just can't go past a slab 'o' cheese on breadstuffs.
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Yep homemade, was store bought base, and yep very cheesy bit whatevs it was awesome

The cooking technique is what I was demonstrating definately try it
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I think next time I'll attempt homemade pork belly or roast duck on pizza w hoisin sauce, and maybe blanched baby pak choy

Crust Pizza do something similar and it's yummy!

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Mojo's weird pizza make a Peking Duck pizza.

it's pretty rad
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What ive done since the oven broke is make the pizza on lebanese bread, fold it in half and put in the sandwich maker. Improv pizza ftw.
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not really a pizza though...altho maybe a calzone. sounds more like a kebab
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becomes a pizza when you open it out again =P
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haha. i suppose so. its not really how you cook a pizza ...and yes i know i'm being a pedantic dick
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I really like using focaccia bread as the base. And if there's antipasti mushrooms and capsicums in the fridge, then I will use those to save time - it is nicer than fresh veges, but not cost-effective.
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roast pumpkin is my current veg fave ....and mushrooms of course. roast pumpkin with some nice blue cheese and balsamic onion ...mmmm. mushrooms and truffle oil is good too
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got some amazing Manuka smoked garlic at coogee markets yesterday ...slow cooking some garlic confit to put on pizzas tonight...inspired by borrowing Pete Evans Pizza book from the Library. mmmm. geez its stinking up the house though.
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Quote:

Originally Posted by grapsta View Post



......anyone else unimpressed with fresh buffalo mozzarello c....used it a few times now and it seems pretty tasteless

what toppings were you using it with? - its amazingly creamy tasting on simpler, less complex stuff like margheritas but when you throw some more robust favours into the mix its flavour quickly gets swamped
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tried it on few things but all I can remember is teh masterchef salami ,buff mozza and mint one ...but even just eating it straight outta the packet its fairly tasteless ...i bought it 3 or 4 times and never loved it
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Lamb loin strips marinated in olive oil, lemon juice, garlic, chilli, coriander, cumin and nutmeg. Cook lamb strips with sliced red capsicum and red onion, when cooked stir through a handful of chopped flat leaf parsley. Tomato base on a wholemeal Lebanese flat bread, cooked on a pre-heated pizza stone. Slice pizza, and top with greek yoghurt and fresh rocket.

Gets me every time.
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sounds great ...why not just use lamb mince or fillet/back strap and slice it thin then dont need to pre-cook,
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