BBQ Jerk Mushroom Pizza || Plantbased Cheese Pizza || Simple Yeast Free Pizza Dough Recipe
Yeast Free pizza dough
3 cups all purpose flour
1 cup spelt flour
1/4 cup oil
3 tsp baking powder
1/2 tsp salt
1 tbsp Italian seasoning
1 tbsp sugar
3/4 cups water
BBQ Jerk Mushroom
1 16oz white mushroom (you can use any mushroom and clean properly)
1 and 1/2 tbsp Boston Jerk seasoning
1/4 tsp of celery salt
1 tsp all purpose seasoning
1 tsp onion powder
1 tsp garlic powder
1 tbsp oil
1/4 cup bbq sauce
3/4 cup pizza sauce
1/4 cup bbq sauve
Pinch celery salt
1/2 tsp all purpose seasoning
** you can also add garlic and onion powder aswell.
1 and 1/2 pack violife mozzarella cheese
Tri colored bell peppers
Bbq jerk mushroom
** Feel free to adjust this recipe to your liking.Enjoy!!!
Stauffers Signature Brick Oven Pizza: Sweet Chili Chicken
Stauffers Signature Brick Oven Pizzas are ten inch sized pizzas made fresh in store with the best ingredients in our authentic hand crafted brick oven. The Sweet Chili Chicken features grilled chicken breast strips, peppers, and our three cheese blend. Finished with sweet chili sauce.
Ep 12: Pt 4. Making Pizza in the Wood Fired Oven
In Part 4 of the Pizza series I show you how I make pizzas in the Wood Fired Oven.
Tomato sauce, fresh mozzarella, olive oil.
Add fresh basil and olive oil after it has come out of the oven.
Pancetta with dill
Fontina cheese and sliced pancetta.
Once out of the oven add some dill, and olive oil.
Tomato sauce and Fontina Cheese.
Medley of mushrooms including button, shitake and morels.
Some sage and dried oregano.
Pork fennel sausage partially cooked, whipped burrata.
A mixture of sliced shallots, fennel, and leeks,
and some Fennel powder.
Pepperoni or Chorizo
Tomato sauce and grated mozzarella
Pepperoni or Chorizo, thin slices of red pepper (optional).
Potato and rosemary
Fontina cheese, and thinly sliced potatoes, rosemary, and olive oil.
Fontina cheese, sautéed onions, anchovies, black olives, and capers.
Pizza with Ricotta and Rosemary Pesto
Begin with garlic confit, chopped rosemary, and olive oil.
Just before the pizza is done sprinkle over some toasted pine nuts.
When the pizza is done add dollops of ricotta and rosemary pesto.
A selection of roasted tomatoes, Mozzarella cheese,
some garlic that I’ve poached in olive oil, grated parmesan cheese, and olive oil.
When it comes out of the oven add some fresh basil
Prosciutto di Parma
Tomato sauce and fresh mozzarella.
When it comes out of the oven sprinkle over arugula and lay on slices of Prosciutto
Fontina cheese, dried oregano, and a selection of fresh herbs including
Thyme, Sage, Parsley, Tarragon, Chives, cilantro, and fresh basil that
I’ll sprinkle over the pizza once it comes out of the oven.
And then lastly, I think it’s very important that you stay hydrated while making pizza,
so try to have a lovely bottle of Barbaresco on hand.