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Wayne Independent - Honesdale, PA
This blog is about my journey through the culinary world and love for cooking.
Going Exotic
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About this blog
By Lanie Brofsky

My name is Lanie, a culinary student at Lackawanna College Lake Region Center in Hawley, PA with a passion for cooking. I might be a baker by heart but I'll cook a hot meal any day.

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Dec. 4, 2012 7:54 p.m.



For one of my school projects, I and another student had to make a Mediterranean cooking video. We decided to do a Mediterranean pizza. Sorry no picture for this one, my family ate it before we could take a picture of it. But anyway here is the recipe!

 

Mediterranean Pizza

      Focaccia Bread Crust

              - 3 cups of bread flour

              - 2 1/2 tsp salt and to taste

              - 1/2 tsp yeast

              - 1 cup of warm water

              - 6 tablespoons of olive oil

       Mix together yeast into a bowl of warm water and let dissolve.

       In a mixing bowl place all dry ingredients, then add dissolved yeast into the dry mix.

       Add in a third of the oil oil and continue to mix.

       When dough begins to ball up in the mixer it is ready, the dough should be pliable but not sticky. Wrap and let rest for 1 hr.

       On a sheet try place the rest of the oil and spread out the dough, then flip the dough over and continue to spread out in a free-form shape. Make sure the dough is covered in the oil, this will make it more moist and give the bread flavor. Then sprinkle salt on top.

       Bake the bread until it begins to brown.

 

Pizza

          - 8 oz tomato sauce

          - 6 oz goat cheese

          - 2 T paprika

          - 1 tsp nutmeg

          - 1 T corriander

          - 3 cloves of garlic

          - salt to taste

          - black pepper to taste

          - 1 handful of basil

          - 3 cups of pre-cooked shredded chicken

          - 3 T of olive oil

  Take out the bread from the oven and let cool.

  Marinate the chicken in the olive oil, paprika, and nutmeg, with a dash of salt and pepper. Then fridge for 1 hr.

  Roast the garlic.

  While chicken is marinating, with a fork mix the cheese with the roasted garlic and corriander in a bowl.

  When the bread is cool to the touch, spread the tomato sauce, sprinkle the chicken, and then crumbled the cheese on top. Set in the oven to bake.

   When the cheese begins to melt, place the basil leaves around in a simple fashion and continue to bake.

   Serve and enjoy!

 

    

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