Guava Fizzer

Ingredients:

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•  2 cups chilled guava nectar
•  2 x 750ml bottles chilled sparkling white wine

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Citrus Soda

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• Ingredients:
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•  200ml fresh lime juice
•  100ml fresh lemon juice
•  160g (1 cup, firmly packed) finely chopped palm sugar
•  1.5L (6 cups) chilled soda water
•  2 limes, quartered
•  Ice cubes, to serve

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Fresh Lemonade

Ingredients:

•  1 cup (250ml) lemon juice
•  2 cups (500ml) water
•  3/4 cup (155g) caster sugar
•  1 lemon, thinly sliced

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Okonomiyaki - Japanese Pizza

Okonomiyaki (Japanese Pizza) Recipe

Leeks are notoriously gritty. To clean them well I typically slice them lengthwise and then submerge them in a big bowl of water - where I rinse and swish them to loosen up any dirt. Drain and repeat if needed. Then chop/slice.

2 cups cabbage, finely shredded
1 cup leeks, well washed and chopped (see head notes)
2/3 cup whole wheat pastry flour (or apf flour)
a couple pinches of fine grain sea salt
2 eggs, beaten
1+ tablespoon olive oil

Garnish: toasted slivered almonds, chives/ herbs

Combine the cabbage, leeks, flour, and salt in a bowl. Toss until everything is coated with a dusting of flour. Stir in the eggs and mix until everything is evenly coated.

Heat a large skillet over medium heat and add a generous splash of olive oil. Scoop the cabbage mixture into the pan, and using a metal spatula press it into a round pancake shape, flat as you can get it. Cook for 4-5 minutes, or until the bottom is golden. To flip the okonomiyaki, slide it out of the skillet onto a plate. Place another plate on top and flip both (together) over. If you need a bit more oil in your skillet, add it now, before sliding the okonomiyaki back into the skillet. Again press down a bit with a spatula and cook until golden on this side - another 3 -5 minutes.

When you are finished cooking, sprinkle with toasted almonds and chives, and slide it onto a cutting board to cut into wedges. Enjoy immediately.

Serves 1 - 2.

Source: http://www.101cookbooks.com/archives/japanese-pizza-recipe.html

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Italian Bread Creamy Pesto Pepperoni Pizza

INGREDIENTSNutrition

YIELD8 pizzasUNITSUS

• 2large Italian bread, unsliced
• 3cups ricotta cheese
• 1⁄3cup prepared pesto sauce (use more or less if desired to taste, store-bought or homemade)
• 1⁄4cup grated parmesan cheese(use more to taste if desired)
• salt and pepper
• 1cup sliced black olives (very well drained pat dry with a paper towel, can use more)
• 2(4 ounce) packages pepperoni, sliced (use more if desired)
• 2 1⁄2cups shredded mozzarella cheese (or to taste)

DIRECTIONS

1. Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
2. Heat oven to 450°F (regular or convection air-bake).
3. Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
4. In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
5. Spread on the bread crusts.
6. Sprinkle the olives on top of the ricotta.
7. Top with pepperoni slices.
8. Top with shredded mozzarella cheese.
9. Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
10. Place on sheet on one rack and the other on the other rack.
11. Bake for about 10-12 minutes (the cheese should be well melted).
12. Cool for about 5 minutes.

Source: http://www.food.com/recipe/italian-bread-creamy-pesto-pepperoni-pizza-137758?photo=147250

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Italian Pizzaiola (Beefsteak Pizza Style)

INGREDIENTSNutrition

SERVINGS 4UNITS US

• 1 -2lb round steaks (3/4 - 1 1/4 inch thick) or 1 -2 lb sirloin steak (3/4 - 1 1/4 inch thick)
• 1(14 1/2 ounce) can Italian stewed tomatoes
• 1teaspoon dried oregano
• 1teaspoon dried parsley
• 1teaspoon onion salt
• 1⁄2teaspoon black pepper
• 1⁄2teaspoon crushed red pepper flakes
• 3garlic cloves, finely minced
• 4tablespoons olive oil
• 1 -2cup shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 350°F (325°F is using glass baking dish).
2. Place steaks, in one layer, in a 9x13-inch baking pan.
3. Mash up tomatoes and pour on top of steaks, spreading to cover steaks.
4. Sprinkle with oregano, parsley, onion salt, black pepper, crushed red pepper, and minced garlic.
5. Drizzle olive oil on top and bake, uncovered for 1 hour and 15 minutes.
6. Take steaks out of oven; sprinkle tops with shredded Mozzarella cheese.
7. Return to oven and bake until cheese is melted.
8. *NOTE* If you want to use the sauce over pasta, you might want to add 1 (8 oz.) can of tomato sauce along with the can of stewed tomatoes to make it go a little further.

Source: http://www.food.com/recipe/italian-pizzaiola-beefsteak-pizza-style-57839?photo=241550

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An Italian's Classic Pizza Dough

INGREDIENTSNutrition

SERVINGS4-6YIELD2 piesUNITSUS

• 1teaspoon salt
• 1tablespoon honey
• 2tablespoons olive oil
• 3⁄4cup cool water
• 1(1/4 ounce) envelope active dry yeast
• 1⁄4cup warm water
• 3cups flour
• 2tablespoons butter

DIRECTIONS

1. In a small bowl combine salt, honey, olive oil, and cool water.
2. Mix well and set aside.
3. In a separate bowl, combine warm water and yeast. Allow to proof for ten minutes.
4. After proofing combine honey mixture and yeast in one large mixing bowl.
5. Add flour, one cup at a time, into the combined liquid mixture. Dough is an art - depending on your paradigm you may want to work this with your hands, add a T of water if it is dry.
6. Place dough ball on lightly floured surface and knead until smooth.
7. Place dough in covered buttered (melted) bowl and allow dough to rest for 30 minutes. A slightly warmed oven (90 degree) is great.
8. Divide into two equal sized dough balls.
9. If using a pizza stone, place stone in oven and preheat oven to 450 for at least ten minutes.
10. Roll out into two pies and add your favorite sauce and topping combinations.

Source: http://www.food.com/recipe/an-italians-classic-pizza-dough-184812

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Crazy Crust Pizza

INGREDIENTSNutrition

YIELD8 slicesUNITSUS

• 1cup flour
• 1teaspoon salt
• 1teaspoon oregano
• 1⁄8teaspoon black pepper
• 2large eggs
• 2⁄3cup milk
• 1lb ground beef or 1 lb bulk Italian sausage, cooked and drained
• 1small onion, chopped fine
• 1⁄2cup sliced mushrooms (optional)
• 1 1⁄2cups pizza sauce or 1 1⁄2 cups spaghetti sauce
• 2cups pre-shredded mozzarella cheese or 2 cups pizza cheese

DIRECTIONS

1. Preheat oven to 400 degrees.
2. Grease and flour a pizza pan or 10 x 15 baking sheet (with sides).
3. Combine flour, salt, oregano, pepper, eggs and milk and mix well.
4. Pour batter in pan and tilt pan around until bottom of pan is evenly coated.
5. Sprinkle the cooked meat, onions and mushrooms over the batter.
6. Bake for 20 minutes.
7. Remove from oven and drizzle on pizza sauce.
8. Sprinkle evenly with cheese.
9. Bake for about 5 more minutes, or until cheese is bubbling.
10. Slice and serve!

Source: http://www.food.com/recipe/crazy-crust-pizza-29002

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PIZZA MARGHERITA

Invented in Naples in honor of the first queen of Italy, the Margherita pizza is the triumph of Italian cuisine in the world.

INGREDIENTS:Per 6 servings

FOR PASTA

• 2 lb Italian "00" flour or all-purpose flour
• 1 oz fresh yeast
• 2 cups water
• ⅜ oz salt

FOR DRESSING

• ½ cup extra virgin olive oil
• 1 lb mozzarella cheese
• basil leaves to taste
• 1 lb canned tomatoes
• salt to taste

STEP 1

On a wooden or marble work surface, shape the flour into a well. Place the yeast, salt and warm water in the center. Be careful not to let the salt come in contact with the yeast.

STEP 2

Knead the dough vigorously with your hands for 15-20 minutes, or in a mixer, until the dough is soft and smooth.

STEP 3

Once you have the right consistency, adding a bit of water or flour if necessary, shape the dough into a ball. Cover with a plastic bowl so that the dough is protected from the air. Let rise for 3 or 4 hours at room temperature for about an hour in a warm place.

STEP 4

Once the dough will be doubled in volume, ricavatene 6 loaves, modellateli in spherical shapes, cover with a sheet of plastic wrap and let them rise at room temperature for a couple of hours or in a warm place for about 45 minutes.

STEP 5

As soon as the loaves have doubled in volume, prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the olive oil.

STEP 6

Knead the dough, then flattening them using your fingers.

STEP 7

Use a ladle or a spoon to spread a good amount of tomato sauce on the pizza. Then, cover with mozzarella, torn into pieces. Garnish with a couple leaves of basil and bake in a 480° F oven for 5 or 6 minutes.

STEP 8

Once ready, remove the pizza from the oven. Garnish with more basil and a drizzle of oil. Serve immediately.

THE SECRETS OF REAL ITALIAN PIZZA AWAIT

Wherever you are in the world, if you want pizza you can find someone who will offer his own version of this Italian dish. But have you ever tasted pizza in its original form? Do you want to discover the secrets of this classic dish and of Italian baking? Academia Barilla has just the experience for you: a trip to the center of Food Valley with cooking lessons from our Chefs.

FOOD HISTORY

The pizza Margherita is one of the symbols of Italian cuisine throughout the world.
Invented in June 1889 by the Neapolitan pizza maker Raffaele Esposito in honor of Queen Margherita of Savoy, the color combination of its ingredients is not accidental: the red tomato, white mozzarella and green basil, represent the Italian flag.

Although the creation of pizza Margherita is relatively recent, the pizza has very ancient origins. Even the ancient Egyptians were making a flat bread baked in the oven that can be considered a sort of ancestor of pizza.

But evidence relating to the preparation of food similar to pizza are present throughout the history of Mediterranean civilization: disks of leavened dough baked or grilled and served as both sweet and savory dishes, were already popular at the time of the Etruscans and continued to be prepared by Europeans until the Middle Ages.
The combination of pizza with tomato sauce was born in Naples in 1730, when for the first time the traditional Neapolitan bread was paired with tomato sauce, which originated in Spain. That fortunate combination became known as pizza, first a symbol of Neapolitan cuisine and later of Italian food in general.

Source: http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizza/pizza-margherita.aspx

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Filipino-Style Spaghetti and Pan de Sal Pizza

Making Filipino-Style Spaghetti Sauce, makes six servings of spaghetti or 12 servings of pan de sal pizza

1 to 2 cloves garlic, finely chopped
1 small onion, finely chopped, about 1/3 cup
1 tablespoon canola oil
1/2 lb ground 85% lean grass-fed beef
1/2 lb ground pork
1 15-ounce can tomato sauce
1/2 cup water
1/2 cup banana ketchup
2 tablespoons brown sugar
salt and freshly ground black pepper
1/2 lb hot dog, thinly sliced
parmesan cheese, grated
parsley, finely chopped

1 lb spaghetti or 12 pieces of pan de sal

Sauté garlic and onions in oil in a large pan over medium to high heat. Brown the beef in the pan then add the tomato sauce, water, banana ketchup and brown sugar. Let the sauce simmer over medium to low heat until it thickens, 10 to 15 minutes. Add the hotdog slices and continue to cook until they are heated through.

Ladle over spaghetti noodles or spread over sliced pan de sal. Garnish with lots of grated parmesan cheese and chopped parsley.

Cooking Notes:

1. My mom likes to mix ground beef and pork in making her spaghetti sauce but you can cook with either one. She also likes to add slices of ham and bacon.

2. Adjust the sweetness of the sauce to your liking by using more or less brown sugar.

3. You can find banana ketchup in most Asian grocery stores in the Filipino aisle. Jufran is my brand of choice.

4. 4505 Meats has the tastiest hot dogs in the city. If you live in the Bay Area and you haven’t tried Ryan Farr’s zilla-style hot dog with chicharrones at the Ferry Plaza Farmers’ Market then you’re clearly missing out.

Source: http://blog.junbelen.com/2011/03/01/how-to-make-filipino-style-spaghetti-and-pan-de-sal-pizza/

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Filipino breakfast pizza

Ingredients

• about 400 g. of garlicky longganisa (or your favorite sausage variety)
• homemade pizza crust
• homemade tomato sauce
• 250 g. of shredded mozzarella cheese
• 12 to 15 quail eggs
• 1 large onion, thinly sliced, separated into rings
• salt
• pepper
• about 1 tbsp. of cornmeal (or substitute bread crumbs)

Instructions

1. Prepare the homemade pizza crust dough. While the dough rises, prepare the toppings.
2. Make the tomato sauce. But cook it a little longer so that you have a chunky paste instead of a thin sauce. Cool the tomato paste.
3. Cut the longganisa casings and press to separate the filling. Discard the casings. Crumble the filling.
4. Pan fry the longganisa filling in an oil-free non-stick pan until lightly browned. Transfer to a plate and cool.
5. Once the pizza dough has risen, preheat the oven to its highest setting (higher than 500F, ideally).
6. Assemble the pizza. Sprinkle the pizza pan with cornmeal or bread crumbs. Lay the pizza crust on the pan.
7. Spread the tomato paste over the crust. Sprinkle half of the cheese over the tomato paste. Add the browned longganisa. Spread to distribute evenly. Season with salt and pepper.
8. Crack the quail eggs, one by one, on top of the longganisa. Space them well so that they are nicely distributed over the entire surface of the pizza.
9. Next, the onion rings. Scatter them over the entire pizza too. Finally, the remaining mozzarella cheese.
10. Bake in a very, very hot preheated oven for seven to 10 minutes or until the crust is lightly crisp and the toppings are nicely browned.
11. Source: http://casaveneracion.com/filipino-breakfast-pizza/
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