Grandma Lees Hoisin Chicken Pizza Recipes

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GRANDMA LEE'S HOISIN CHICKEN PIZZA



Grandma Lee's Hoisin Chicken Pizza image

Provided by tpogue

Time 3h

Yield 6

Number Of Ingredients 19

Pizza Crust
1 package yeast
2 teaspoons sugar
2 teaspoons salt
1/4 cup warm water
4 cups all-purpose flour
1/4 teaspoon five spice powder
1 1/2 tablespoon canola oil
1/2 tablespoon sesame oil
1 3/4 cup warm water
Topping
2 cups sliced scallions, RESERVING
2 tablespoons sliced scallions for garnish
2 cups diced dark chicken meat
1/4 cup hoisin sauce
1 tablespoon minced ginger root
1 tablespoon sambal oelek
2 cups grated mozzarella cheese
salt and pepper, to taste

Steps:

  • In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand for 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water. Knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on a sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen. Let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. For Toppings: In a bowl, mix scallions, chicken, hoisin, ginger and sambal. Season with salt and pepper. Top raw pizza dough with mix then top with cheese. Bake at 375 degrees F for 15 minutes. (Because of the raw chicken, make sure the chicken is fully cooked). Garnish with scallions. Recipe Source: Ming Tsai

GRANDMA'S PIZZA



Grandma's Pizza image

Provided by Michael Symon : Food Network

Categories     main-dish

Yield 2 pizzas

Number Of Ingredients 14

2 1/2 cups flour (I'm using bread flour but you could use all-purpose)
1 tablespoon kosher salt
1 teaspoon instant yeast or 1/2 ounce fresh yeast
Extra-virgin olive oil, for the baking sheets
One 28-ounce can crushed tomatoes (San Marzano if possible)
6 tablespoons extra-virgin olive oil
10 leaves fresh basil
3 cloves garlic
Kosher salt
12 ounces mozzarella (fresh if possible), sliced or shredded
Cracked black pepper
Chile flakes, for sprinkling, optional
Grated Parmesan, for sprinkling
12 leaves fresh basil

Steps:

  • For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
  • Position an oven rack in the center of the oven and preheat to 450 degrees F.
  • Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
  • Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
  • For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
  • For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.

GRANDMA PIZZA



Grandma Pizza image

Tons of flavor and a great solution for making a pizza at home.

Provided by Shayna's Dad

Categories     Main Dish Recipes     Pizza Recipes

Time 3h40m

Yield 12

Number Of Ingredients 20

1 medium russet potato, peeled
3 cups bread flour
3 ½ teaspoons dark brown sugar
2 teaspoons kosher salt
1 (.25 ounce) package rapid-rise yeast
½ cup extra-virgin olive oil, divided
1 ⅓ cups water
1 serving olive oil cooking spray
¼ cup extra-virgin olive oil
6 medium garlic, crushed
1 (28 ounce) can whole peeled San Marzano tomatoes
2 tablespoons tomato paste
2 tablespoons onion powder
2 teaspoons dried oregano
½ teaspoon red pepper flakes
1 tablespoon white sugar
4 sprigs fresh basil
1 pinch kosher salt and cracked black pepper to taste
10 ounces grated Parmigiano-Reggiano cheese, divided
2 cups shredded mozzarella cheese

Steps:

  • Place potato into a large pot and cover with cold water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 20 minutes. Drain. Mash the potato and let cool to room temperature, 15 to 20 minutes.
  • Combine flour, brown sugar, salt, yeast, and 2 tablespoons oil in the bowl of an electric stand mixer. Add water and mix on low speed until it comes together and no dry flour remains. Add the potato and increase speed to medium until dough is stretchy.
  • Coat the bottom of a square, lipped baking sheet with the rest of the oil. Place the dough on the baking sheet and spread it out, edge to edge. Use cooking spray to coat plastic wrap. Cover the dough and let rest at room temperature for 2 hours.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Heat 1/4 cup olive oil in a cold, 8-inch skillet over medium heat. Add garlic and cook for 2 to 3 minutes. Reduce heat to low and flip the garlic until is lightly browned. Add tomatoes, tomato paste, onion powder, oregano, and red pepper flakes and combine for about 2 minutes; add sugar and cook for 2 minutes. Stir in basil. Season sauce with salt and pepper.
  • Remove the plastic wrap and adjust the pizza dough if necessary, ensuring it fills the pan from corner to corner. Spread 1 cup of sauce over the crust using a spoon, leaving a 1-inch border. Coat the top with 1/2 of the Parmigiano-Reggiano cheese.
  • Bake in the preheated oven for 5 minutes. Remove from the oven and add mozzarella cheese evenly over the entire pizza. Add more tomato sauce randomly over the pizza and add remaining Parmigiano-Reggiano cheese. Return to the oven and bake until crust is well browned and cheese is melted and lightly browned in spots, about 10 minutes. Cool at room temperature for 5 minutes before cutting.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 33.9 g, Cholesterol 31.5 mg, Fat 25.1 g, Fiber 2.3 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 976.3 mg, Sugar 5.1 g

GRANDMA'S HOMEMADE PIZZA ALA 'DA BOYS'



Grandma's Homemade Pizza ala 'Da Boys' image

This is a family recipe I got from my aunt and uncle out in California. I'm not sure whose Grandma we're talking about, but everyone loves it! We host football Sundays at our place, and this is a Sunday staple. Some people decide whether or not they are coming based on whether or not I am making my pizza.

Provided by MissKittyLaine

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 24

Number Of Ingredients 25

2 (.25 ounce) packages fast-rising dry yeast
1 teaspoon white sugar
2 ½ cups warm water (110 degrees F/45 degrees C), divided
⅓ cup olive oil
1 tablespoon salt
1 pinch garlic powder, or to taste
5 cups all-purpose flour, or more if needed
2 tablespoons butter, melted
1 tablespoon dried oregano, or to taste
2 tablespoons ricotta cheese
1 (29 ounce) can tomato puree (such as Contadina® Tomato Puree)
1 teaspoon onion powder, or to taste
1 pinch garlic powder, or to taste
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 teaspoon white sugar, or to taste
1 ½ teaspoons olive oil, divided
3 Italian sausage links, casings removed
1 pinch dried oregano, or to taste
1 pinch crushed red pepper flakes, or to taste
1 ½ teaspoons melted butter, divided
1 cup shredded pizza cheese blend, or as needed
24 slices pepperoni sausage, or as needed
¾ teaspoon crushed red pepper flakes, or as needed
3 dashes Louisiana-style hot sauce, or to taste

Steps:

  • In a large bowl, mix together the yeast, 1 teaspoon sugar, and 1/2 cup of warm water. Let the mixture stand until the yeast begins to bubble and form a layer of creamy foam on top, about 15 minutes. Stir in 2 more cups of warm water, olive oil, 1 tablespoon salt, garlic powder, and about 2 cups of flour. Mix together to form a loose batter, and begin beating in flour, about 1/2 cup at a time, until the dough is slightly sticky but not wet, about 3 more cups.
  • Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place until double, about 30 minutes.
  • Melt 2 tablespoons of butter in a saucepan over medium-low heat, and stir in the oregano. Let the oregano fry in the butter for a few seconds, then whisk in the ricotta cheese until the mixture makes a smooth paste. Whisk in the tomato puree, onion powder, 1 pinch garlic powder, 1 teaspoon of salt, black pepper, and 1 teaspoon sugar until the sauce is smooth. Bring the sauce to a boil, stirring occasionally, cover, and remove from heat.
  • Preheat oven to 375 degrees F (190 degrees C). Coat 3 12-inch pizza pans with about 1/2 teaspoon olive oil apiece.
  • Place the sausage into a skillet over medium heat and sprinkle with 1 pinch dried oregano and 1 pinch crushed red pepper flakes, if desired. Brown the sausage, breaking it into small chunks as it cooks, until the sausage is no longer pink, about 10 minutes. Set the sausage aside.
  • Place the dough on a floured surface, punch down the dough, and cut it into 3 equal pieces. Roll a dough piece out to the size of a prepared pizza pan, and place the dough on the pan. Stretch the edges of the dough a little beyond the pan, and fold the excess dough over to make a thicker edge. Press the folded dough together to seal. Repeat for the other 2 crusts.
  • Bake the crusts in the preheated oven for about 15 minutes, then remove from oven and brush each crust with about 1/2 teaspoon melted butter (see Notes for details).
  • Using a large spoon, spread a layer of sauce over each crust. Sprinkle with pizza cheese blend, dot pieces of browned sausage evenly over the cheese, spread pepperoni slices over the pizzas, and sprinkle each pizza with about 1/4 teaspoon of crushed red pepper. Shake 1 or more dashes of hot sauce over each pizza. Return the pizzas to the oven, and bake until the cheese is melted, bubbling, and beginning to brown, 15 to 20 more minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 24.5 g, Cholesterol 14.6 mg, Fat 9.7 g, Fiber 1.6 g, Protein 7 g, SaturatedFat 3.3 g, Sodium 724.8 mg, Sugar 2.2 g

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