Pizza toppings

[Bethanial]

I like to do just spinach pizza - alfredo sauce on crust and cooked, chopped spinach - sprinkled with mozzarella and/or parmesan and/or romano

I haven't made it at home, but my son loves CiCi Pizza's macaroni and cheese pizza - which is mac and cheese on a pizza crust.

And 2nd (3rd, 4th?) the BBQ pizza and taco pizza recommendations.

 

[patandchickens]

Hey all you taco-pizza people, does anyone have (unless I missed it earlier in this thread ) a recipe for a CORNMEAL-based (or at least -flavored) pizza crust?

Back when I was in college my roommate used to eat rather a lot of Totino's brand frozen pizza, the taco-style version especially. Has long since been discontinued. I remember it as being quite good for a frozen pizza (which isn't saying a lot, but, you know, college students ) The crust was not a normal pizza crust, it was made with a bunch of cornmeal and not only looked and tasted it but was also crumblier than normal pizza dough. Went REALLY well with the toppings.

I have tried (occasionally) ever since to replicate that in homemade versions with frankly nothing very much like success.

Anyone have a recipe like that?


Pat

 

[Bethanial]

No, but hoping somebody has! Sounds delish!

 

[ORChick]

I have not tried this, but its from a William Sonoma book, and their recipes are usually good.

1 Tbls. active dry yeast
7/8 cup lukewarm water
2 1/2 cup all purpose flour (+ extra for kneading)
1/3 cup fine cornmeal
1 tsp salt

Proof the yeast in the warm water.
Mix together dry ingredients, and stir in yeast. Knead the dough till smooth. Place the dough in a greased bowl, and let rise until doubled. Punch down, and form as desired.

Recipe states that this is enough for a 12" thin crust, or a 9" thick crust.

 

[Emerald]

Or try adding a bit of masa harina(you can buy it in stores under either masa brosa brand or ma-se-ca brand) with ORChicks recipe instead of regular corn meal- totally different flavor-more like corn chips or tortilla chips than corn meal.

 

[patandchickens]

Or try adding a bit of masa harina(you can buy it in stores under either masa brosa brand or ma-se-ca brand) with ORChicks recipe instead of regular corn meal- totally different flavor-more like corn chips or tortilla chips than corn meal.

Oooh, that sounds worth trying! I have already done the "substitute cornmeal for some of the flour in the dough recipe" thing, a la the W-S recipe, and while it wasn't bad it wasn't what I remember at all, either.

Just not sure I want to buy a whole sack of masa harina just to try using a half cup or so in pizza dough... what else could I do with it, ASIDE FROM making tamales (not going to happen) or corn tortillas (lack tortilla press or ambition)...?

Pat

 

[Bethanial]

Or try adding a bit of masa harina(you can buy it in stores under either masa brosa brand or ma-se-ca brand) with ORChicks recipe instead of regular corn meal- totally different flavor-more like corn chips or tortilla chips than corn meal.

Oooh, that sounds worth trying! I have already done the "substitute cornmeal for some of the flour in the dough recipe" thing, a la the W-S recipe, and while it wasn't bad it wasn't what I remember at all, either.

Just not sure I want to buy a whole sack of masa harina just to try using a half cup or so in pizza dough... what else could I do with it, ASIDE FROM making tamales (not going to happen) or corn tortillas (lack tortilla press or ambition)...?

Pat

Use it to thicken chili. Before I started cooking my chili from scratch, I bought those "just add meat, tomato sauce, and beans if ya want" kits - they almost always had a packet of masa in it for thickening the chili.

Also, might could try, in your recipes that do use corn meal, replacing some of the meal with masa (haven't personally tried this, just a thought).

 

[sufficientforme]

I made tamales yesterday You can buy the 1lb bags at our local grocery for .99 I am not sure about your area. I use masa in chili for flavor and thickening, I throw in the freezer and it lasts for a good year that way!

Bethanial I must have been typing the same thing you were at the same time

 

[miss_thenorth]

Or try adding a bit of masa harina(you can buy it in stores under either masa brosa brand or ma-se-ca brand) with ORChicks recipe instead of regular corn meal- totally different flavor-more like corn chips or tortilla chips than corn meal.

Oooh, that sounds worth trying! I have already done the "substitute cornmeal for some of the flour in the dough recipe" thing, a la the W-S recipe, and while it wasn't bad it wasn't what I remember at all, either.

Just not sure I want to buy a whole sack of masa harina just to try using a half cup or so in pizza dough... what else could I do with it, ASIDE FROM making tamales (not going to happen) or corn tortillas (lack tortilla press or ambition)...?

Pat

I use the masa harina (ma se ca) in my homemade fish crisp or shake and bake. Just the corn flour and my home made seasoning salt, and some parmesan cheese mixed to taste. Also, I have made tortillas with it.

 

[Wifezilla]

At many of the pizza restaurants, corn meal is not actually in the crust, BUT it is used to knead and prepare the dough before you screen it (flop it on the cooking screen). Basically it is a cornmeal coating on the outside.

I hated the corn meal. When you threw the dough you always ended up with a dose of it in your bra. After the end of a long shift you couldn't wait to hit the shower and get those "corn muffins" cleaned