SLOPPY JOE PIZZA WITH MOZZARELLA AND BRIE CHEESES

INGREDIENTS

8 oz. ground chicken

8 oz. ground pork

1 tbsp. vegetable oil

2 minced garlic cloves

1 mediums size onion chopped

½ celery rib, chopped

¼ green pepper diced

½ cup tomato puree

1 tsp. chopped fresh oregano

¼ tomato ketchup

¼ cup BBQ sauce

1 tbsp. Louisiana hot sauce

1 tsp. ground mustard seeds

2 tsp. salt

½ tsp. black pepper

Shredded mozzarella cheese

Sliced brie cheese

METHOD

Heat the oil in a frying pan and add garlic, onion and celery. Cook for 2 minutes at moderate heat.

Add chicken, pork and brown it.

Add the rest of the ingredients and let it cook for about 10 minutes.

Spread the meat sauce on top of the pizza. Add a bit of tomato sauce if you want. Spread the cheese on top. Bake the pizza at 475° F - 246° C for about 15 – 20 minutes.

PIZZA DOUGH RECIPE

PORTIONS: 3 PIZZAS. 14” ROUND BAKING PANS

INGREDIENTS FOR THE DOUGH

9 cups unbleached all-purpose flour

1½ tbsp. granulated sugar

3½ tsp. instant dry yeast

4¼ cups lukewarm water

½ cup olive oil

2¾ tbsp. salt

METHOD

Weight and measure the ingredients.

In the stand machine bowl mix all ingredients together. Beat until it forms a ball. If it is too dry add a bit of water and if it is too sticky add a bit of flour. The dough should not stick to the sides of the bowl.

Cover the bowl with plastic wrap

 and let the dough to ferment for about 2 hours, it should double in size. It will ferment faster or slower according to the room temperature. Punch down on the dough to let escape the air. 

Place the dough into a floured surface and divide it in 3 portions. Roll each portion into a circle shape about the size of your baking pan. 

Wrap the dough around the rolling pin and place it on the baking tray. 

With a fork puncture the center of the dough, that way it will keep the shape while cooking and will not deform.

Prebake your dough at 475° F - 246° C. Place your pizza tray at the bottom of the oven to cook it for 4 minutes, it will have a nice golden color at the bottom of the pizza. 

Place the pizza tray at the center of the oven and cook for 4 more minutes.

PIZZA A LA FLAMENCA

PORTIONS: 5 SLICES

INGREDIENTS
1 pizza dough disk
Tomato sauce
Green peas
Shredded mozzarella cheese
Chorizo sliced
Red, yellow and green peppers cut in strips or diced
5 eggs
Calamata olives cut in half.

METHOD
Cover the dough with tomato sauce and put green peas on top.
Add mozzarella cheese and bake it in 450° F until cheese start melting.
Arrange on top the pizza the sliced chorizo and peppers leaving a space for the eggs.
On top the mozzarella cheese leave small space for the eggs.
Place the eggs in the spaces and bake the pizza at 450° F until the eggs are almost cooked. Leave eggs with running egg yolks.

METHOD
Cover the dough with tomato sauce and put green peas on top.

Arrange on top the pizza the sliced chorizo and peppers leaving a space for the eggs.
On top the mozzarella cheese leave small space for the eggs. 

Place the eggs in the spaces and bake the pizza at 450° F until the eggs are almost cooked. Leave eggs with running egg yolks.

Decorate with olives