Pizza Guide: Pizza, pizza dough recipes and Italian food.

Easy, coffee flavoured Italian desserts

April 28, 2012 by Tina P.

An Icy Italian Dessert: Café Granita

This Italian dessert combines two marvellous Italian taste sensations: coffee and granita! Pizza may be my favourite food of all time but when it comes to beverages and desserts, there are not many things that can hold a candle to a good cup of coffee and an icy delight.

Instead of using fruit for this granita, make a quantity of espresso or very, very strong plunger coffee, add sugar, allow to cool and then freeze. Once crystals start to form stir through with a fork and keep freezing. Continue to occasionally scratch the forming ice with a fork until it is no longer liquid but a container of dark brown ice shards. This will take around 3 hours. I like to serve it with a drizzle of cream on top, which sets over the ice. Other people like this Italian dessert with a fluffy swirl of whipped cream.

Quantities: Around 570ml very strong coffee and 110g sugar dissolved into it.

Coffee granita with whipped cream. Image by bloggyboulga, Flickr.

Affogato: A creamy Italian dessert with caffeine!

Another absolutely classic Italian dessert and certainly the easiest to make is Affogato. Perfect for those not so fond of a big cake post dinner but partial to a strong espresso, this is one I make most often when I want a sweet treat that is both sophisticated and fun! The name means ‘drowned’ because this simple Italian dessert consists of a ball of vanilla ice-cream with a shot or two of espresso coffee poured over it. The sweetness of the ice-cream means you don’t need sugar but this Italian dessert certainly benefits from using excellent coffee and good quality, creamy vanilla ice-cream. Serve with a small spoon and thin biscotti if you have them on hand!

Ice-cream drowned in Italian coffee: Yum! Image by Karen_Neoh, Flickr.

Category dessert | Tags: , coffee, dessert, Italian food, italian recipe | No Comments
Panna Cotta – The Ultimate Italian Dessert

April 18, 2012 by Tina P.
A cooked cream dream

Surely the most popular Italian dessert in Australia, Panna Cotta makes an appearance on the menu of every Italian restaurant I know. The luxurious creamy taste and smooth slippery texture make this Italian dessert a temptation too difficult to resist post pizza or pasta. Thankfully, you don’t need to go out to enjoy perfect Panna Cotta because it’s not at all hard to make at home!

Panna Cotta can be made by infusing the cream with a variety of flavours but I prefer to stick with vanilla and serve some berry compote or sauce on the side. One thing is certain though, nothing goes better with a Panna Cotta than rich Italian coffee.

Panna Cotta with fruit and syrup. Image by snowpea&bokchio, Flickr.

Panna Cotta Recipe

Ingredients – Serves 4
- 250ml full fat milk
- 250ml double cream
- 50g caster sugar (more if you like it sweeter)
- 2 gelatine leaves
- 1 vanilla pod – split, seeds scraped out
Method

Start by soaking gelatine leaves in a little cold water to soften them. In a saucepan, combine milk, cream, sugar, vanilla seeds and pod (separated) and bring to a simmer for around 5 minutes. Remove from heat. Remove gelatine leaves, squeeze off excess water and add to saucepan. Remove vanilla pod. Stir to dissolve gelatine. Dividen evenly into 4 ramekins and chill in fridge for at least 4 hours. To ‘turn out’ sit moulds in hot water for a minute or two then invert onto plate.

Serve with compote, real strawberries, passion fruit or whatever takes your fancy!
Category Ingredients | Tags: , dessert, fruit, Italian food, recipe idea | No Comments
An Icy Italian Dessert

April 3, 2012 by Tina P.
Granita? Si, grazie!

On a hot day, after you’ve polished off some pizza and you crave something sweet but not too cloying or heavy, Granita is a perfect end to the meal. An Italian dessert of frozen, shaved fruit, Granita is refreshing on the palate and wonderful for people with gluten or dairy issues. Perhaps the easiest Italian dessert to make in existence, it is a great recipe to have up your sleeve during Australian summers when a hot pudding just won’t do.

Like many Italian desserts, you can tweak this recipe to suit your tastes and use a variety of fruit. Bear in the mind that tart fruits that aren’t too watery work best in Granita and if you use fruit with higher water content (like watermelon) you will need to adjust the quantities of water and sugar accordingly.

Granita. Image by Mari Liis, Flickr.

Italian dessert recipe : Berry Granita

Ingredients – Serves 4
- 500g berries (eg. raspberry, blackberry, blackcurrant, gooseberry)
- 125ml water
- 250-300g icing sugar
Method

Pop the berries and water into a saucepan and simmer for around 10 minutes. If you’re using berries with skin and seeds (like gooseberry or blackcurrant), remove these by smashing them through a colander or sieve – pressing down with the back of a spoon to get them through. Decant back into a saucepan and pour in 250g sugar. Put on gentle heat and stir if sugar doesn’t dissolve immediately – although it should! Taste and add extra sugar is needed. Pour into shallow plastic or metal contained and freeze completely. Around 10 minutes before you want to eat it, remove from freezer so it softens slightly and then scape back and forth with a fork to get delicious icy chunks you can serve in a glass of bowl.

Tip: Timing is key when you serve this Italian dessert. Try to scrape too soon and it will be rock solid, too late and melting will be your problem! A little cream drizzled over the top or wedge of good quality vanilla ice-cream is a dream combination with this.
Category Ingredients | Tags: , dessert, fruit, Italian food, italian recipe, recipe idea | No Comments
How to Choose the Best Pizza Cheese

March 23, 2012 by Guest

Everyone knows the basic cheeses for pizza, like traditional Mozzarella or even Cheddar – but what about the more exotic types of cheese for pizza that rarely get a look in? You’ll be amazed at the variety of flavours and textures that can add excitement to your pizza toppings, so I’ve saved you the trouble of a monster google search and laid down a fresh list of my favourite exotic pizza cheeses:)

Scamorza Cheese

An Italian cow’s-milk cheese, Scamorza is a stretched-curd cheese that’s quite similar to Mozzarella, so it will give your pizza that nice, stringy texture. It has a pale-white colour and actually melts really well, so it’s a great cheese for pizza without an overwhelming flavour (go for a smoked Scamorza if you want a bit more flavour).

Buffalo Mozzarella

Buffalo Mozzarella is made from (no prizes for guessing:) Buffalo milk. Leaving aside the question of who decided to milk a buffalo, it’s a mild, fresh stretched-curd cheese with a great texture when melted, making it a great cheese for pizza. Buffalo Mozzarella is creamy & soft and has more flavour than regular Mozzarella cheese.

Asiago Cheese

An Italian cow’s-milk cheese with a sharp flavour & crumbly texture, Asiago works really well in combination with other cheeses for Pizza, such as mixed with Mozzarella and Romano. It can be bought fresh or aged, although when choosing a cheese for Pizza I’d suggest the aged as it has a bit more bite.

Fontina Cheese

Fontina is a really interesting Pizza cheese, as it is an Italian cow’s-milk cheese with a fat content of around 45%. Authentic Fontina cheese has a strong aroma and a really intense flavour, so when choosing to use this cheese for Pizza keep in mind that it can dominate the other ingredients, and look for a young Fontina as it has a smoother texture.

Grana Padano Cheese

Grana Padano is a type of parmesan cheese with a really hard, grainy texture and a sharp flavour. Because of these characteristics Grana Padano is best used in combination with a lighter, softer cheese for Pizza like Buffalo Mozzarella which will add some bite to go with a stringy topping.

Feta Cheese

Feta comes in a lot of varieties, varying between very creamy, soft textures to quite firm and crumbly. When choosing a cheese for pizza, select a Feta based upon the other ingredients – if you want the cheese to compliment the other pizza toppings then go for a French or Bulgarian Feta, whereas if you’re looking for a stronger flavour then top your Pizza with an authentic Greek Feta which is saltier and has more punch.

Goat Cheese

If you’ve ever wondered what the difference between Feta and Goat Cheese is, you’re in luck; no more than 30% of a feta cheese can be Goat Cheese, with the rest being Sheep’s Milk, while Goat Cheese is 100% Goat. It is generally aged less than Feta, and will have a soft, creamy texture which makes it a perfect cheese for Pizza with chicken, salmon or roast vegetables.

Gorgonzola Cheese

Gorgonzola is an aged Italian blue-veined cheese that can be changed from cow’s or goat’s milk. It has a creamy texture with sharp flavours in the blue veins. It has a strong aroma and can overpower other flavours, but when used sparingly with carefully selected ingredients it can make a surprisingly fantastic Pizza cheese.

I hope that gives you some great ideas for your next Pizza adventures!

Category Cheese, Ingredients, Lists, Toppings | Tags: , best cheese, cheese toppings, cheeses for pizza, pizza cheese | No Comments
Pissaladiere Recipe

February 24, 2012 by Tina P.

Pissaladiere is a variation on traditional pizza that derives from southern France and the Italian region of Liguria. It’s crust is generally thicker than traditional Italian pizza and it is usually topped with caramelised onions, olives, garlics and anchovies. It can be thought of as a type of white pizza as no tomatoes are used. Cheese is not usually included in the topping either although in the San Remo version, mozzarella is sometimes added.

Image by Highclassjack

Pissaladiere Recipe

Ingredients

200g strong white bread flour
1 tsp salt
2 tsp easy blend dried yeast
150ml warm water
1 tbsp olive oil

4 tbsp olive oil, plus extra for drizzling
1kg onions , thinly sliced
a few sprigs of thyme
2 x 80g cans anchovy fillets, drained, fat ones halved lengthways
a handful of black olives

Method

Mix the flour, salt and yeast into a bowl. Pour in the water and oil and mix to a soft dough. On to a lightly floured surface, knead the mixture for 5 minutes until the dough is smooth and no longer sticky.

Return the dough to the bowl, cover with cling film or a damp tea towel and leave it to rise for 45 minutes to 1¼ hours or until the dough springs back when pressed.

While the dough is rising, heat the oil in a large, deep frying pan or sauté pan, throw in the onions and fry gently for about 10 minutes until softened but not browned, stirring from time to time.

Season with the thyme and some salt and pepper. Cover and cook gently for 45 minutes until the onions are meltingly soft, stirring occasionally and removing the lid for the last 10 minutes to reduce any liquid. Remove from the heat and leave to cool slightly.

Preheat the oven to 220C / fan 200C. Lightly oil a shallow 23x33cm baking tin or tray. Knead the dough again briefly, then roll it out and press it into the tin. Don’t leave it to rise again.

Spread the onion mixture over the dough, then arrange the anchovies on top. Stud each window between the anchovies with an olive, then bake for 25-30 minutes until golden.

For an alternative pissaladiere recipe, check out this recipe from the french food section of about.com

How to Serve Pissaladiere

This pissaladiere recipe is great as a starter for a main course or an appetiser at a party. It can be eaten warm, cold or reheated for lunch the next day.

Category Pizzas | Tags: , Pissaladiere, pizza idea, Pizza Recipe, white pizza | No Comments
Pizza for Kids!

February 15, 2012 by Tina P.

This is a great recipe for pizza puff swirls, kids will love them!

Image by Clogozm

Pizza for Kids – Pizza Pinwheel Recipe

Ingredients

375g pack ready rolled puff pastry , thawed if frozen
6 tbsp ready made pasta sauce (not too chunky)
100g wafer thin ham
100g mature cheddar , grated
1 egg, beaten
1 tsp dried oregano or mixed herbs

Method

Preheat oven to fan 180C. Unroll the pastry onto a lightly floured surface and roll it out to 40 x 32cm.

Spread a layer of pasta sauce over it, leaving a 1cm border around the edges. Arrange the ham evenly on top, then scatter the grated cheese over.

Starting at one of the short ends, roll the pastry up as tightly as possible. Chill in the fridge for 10 minutes or so. Take a very sharp knife and cut the roll into 12 equal slices, laying them flat on 2 non-stick baking trays as you go. Brush each pinwheel lightly with beaten egg and sprinkle over the herbs. Bake for 12-15 minutes until puffed and golden. Leave to stand for 5-10 minutes before serving.

More Kids Pizza Ideas

If you’re looking to get your kids having fun with pizza, check out these pizza games!

Category Pizzas | Tags: , kids pizza, mini-pizza, pizza, Pizza Recipe | No Comments
Grilled Pizza

February 6, 2012 by Tina P.

The conventional method for cooking pizza is of course in an oven. However using a grill is also very effective as the hot dry air in a grill is similar to the air in a traditional wood-fired pizza oven, so you might say grilled pizza is almost as good as the real deal! In the summer months, grilled pizza is particularly great if you have an outside grill as it means you can socialise as you bake!

Image by Robert Mommaerts

Grilled Pizza Recipe: Bacon, Mozzarella and Tomato

Ingredients

1 ½ cups warm water
1 teaspoon salt
2 packages active dry yeast
4 tablespoons olive oil
¼ cup cornmeal
¼ cup all purpose flour
2 teaspoons light brown sugar
3 ½ cups unbleached white flour
½ cup mozzarella
3 rashers cooked bacon, chopped
3 slices ham, chopped
1 fresh tomato, chopped
½ sweet onion, chopped
1 teaspoon dried oregano
1 teaspoon dried basil

Method

Mix the yeast and sugar and ½ cup of the warm water and let it stand for 5 minutes until a froth gathers on top. Sift the flours, cornmeal, and salt into a bowl. make a hole in the middle, and pour in the rest of the warm water and 3 tablespoons of the olive oil. Add the yeast mixture and mix with your hands until it forms a dough. Place the dough on a floured board.

Knead for 10 minutes adding more flour as you go if the dough is too sticky. Place the dough in a bowl greased with olive oil until the dough itself is coated in oil. Cover the bowl and put it in a warm place for 45 minutes or until the dough has doubled in size.

Preheat the grill to very hot. Roll the dough out, about ½ inch thick and coat both sides in olive oil. Place it on the grill directly over the heat until the top starts to bubble, this should take around 2 minutes. If you need to, rotate it with a spatula.

Remove the crust and turn it over. Brush with olive oil and add the cheese, toppings, and herbs.

Sprinkle more olive oil over the top and grill for another 3 or 4 minutes.

Summer Pizza Ideas…

If you’ve got your mates around and are preparing your grilled pizza outside, why not also throw together some of these dishes that work well alongside pizza.

Category Pizzas | Tags: , grilled pizza, Pizza Dough, pizza idea, Pizza Recipe | No Comments
Gluten-Free Pizza

January 26, 2012 by Tina P.

This is a great pizza recipe for those gluten-intolerant amongst you who can’t eat standard pizza dough. The toppings can of course be changed according to what you prefer.

Image by San Fran Annie

Gluten-Free Pizza Recipe

Ingredients

200g gluten-free flour
½ tsp salt
2 tbsp olive oil
7g sachet fast-action dried yeast
1 tbsp chopped rosemary
1 tsp ground black pepper
125-150ml warm water
210g jar tomatoes bruschetta topping

140g mozzarella , thickly sliced
½ avocado, thickly sliced
70g pack rocket
cherry tomato, halved
4 slices Parma ham
4 slices ham
olive oil
balsamic vinegar

Method

Heat oven to 220C. Blend the flour, salt, olive oil, yeast, rosemary and pepper in a food processor until well mixed. With the motor running, add enough water to bring the flour to a soft, but not sticky dough. Tip onto a work surface and knead until it comes together.

Halve the dough. If you only have one shelf in your oven and are cooking in batches, wrap one half in cling film. Roll out each half directly onto lightly oiled baking sheets into very thin 25cm rounds. Do not form a rim at the edge. Spread the tomato topping over each piece of dough, almost to the edge. Leave to stand for 15 mins. Bake in the hot oven for 12-15 mins or until the dough is crisp.

Lift each round onto a plate and serve warm. Pass the toppings around and let each diner assemble their own pizza.

More Gluten-free goodness…

See here for more information on Gluten-free diets.

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Savoury and Sweet Pizza Combinations

January 13, 2012 by Tina P.

One of the things I love most about pizza is the fact that anything goes when it come to toppings. With most dishes, you wouldn’t combine sweet and savoury in one dish, but in pizza this is more than exceptable. In fact the more you experiment with these flavours the better in my book! With that in mind here’s my current favourite Sav0ury and sweet pizza combinations:

Pizza Combinations

Marmalade and Ricotta – Brush dough with olive oil, a touch of orange marmalade and ricotta salata. Scatter rosemary over the top and press seedless grapes into the dough

Pear and blue cheese – Top whole-wheat or regular dough with sliced pears, a briefly stirred mixture of crumbled blue cheese and cream cheese, fresh sage and chopped crystallized ginger

Image by megular

Cheddar and mango chutney – Scatter dough with thin slices of red onion and red bell pepper and top it with chopped store-bought mango chutney and sharp cheddar cheese.

More Pizza Topping Madness!

For other quirky topping combinations, have a look at my post on weird pizza. If you’re wondering what to serve alongside such sweet and savoury delights, check out my post here

Category Pizzas | Tags: , pizza, Pizza Ideas, pizza toppings, sweet and savoury | No Comments
Cajun Chicken Pizza Recipe

January 5, 2012 by Tina P.

Happy new year everyone! Here’s a delicious cajun chicken pizza recipe, perfect comfort food to rid you of those post-new year blues. This chicken pizza recipe was originally from the Taste AU website.

Image by Avlxyz

A Chicken Pizza Recipe, Southern Style!

Ingredients

6 chicken thigh fillets, cut into 2cm pieces
2 tbs Cajun seasoning
2 tsp olive oil
2 x 350g pkts Boboli original pizza crust
300g coarsely grated mozzarella
2 just-ripe mangoes, peeled, finely chopped
2 ripe avocados, halved, stones removed, peeled, finely chopped
1 red onion, halved, finely chopped
1/4 cup finely chopped fresh coriander
1 tbs fresh lime juice
1 fresh long red chilli, deseeded, finely chopped
Baby rocket leaves, to serve

Method

Preheat oven to 240°C. Mix together the chicken and Cajun seasoning in a large bowl. Heat the oil in a large non-stick frying pan over high heat. Cook the chicken in 3 batches, for 3 minutes each or until it is brown all over. reheat the pan between batches.

Place pizza bases on 2 baking trays. Sprinkle pizza bases evenly with mozzarella and chicken. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden brown.

Combine the mango, avocado, onion, coriander, lime juice and chilli in a medium bowl. Sprinkle the pizzas with mango salsa and rocket leaves and cut into slices to serve.

Post-Pizza…

Dont’ forget to wash down this scrumptious chicken pizza recipe with some coffee. It’s the Italian way!

Category Pizzas | Tags: , Cajun Chicken Pizza, chicken pizza, pizza, Pizza Recipe | No Comments