Awesome PIZZA PARTY IDEAS!
RECIPES BELOW!
Everyone gets to be their own head chef with our tasty PIZZA PARTY IDEAS - just wait until you try them!
Need a fun idea for your next party? Pick a date, invite your friends and prep our PIZZA PARTY IDEAS to host a get-together that really works. No matter how you top it, each make-your-own pizza is Insta-worthy and delicious too!
So friends, are you ready for our PIZZA PARTY IDEAS? Let’s do this!
DOUGH NUTS
Back in the day, there was simply one type of pizza dough, made with yeast and white flour. Yep, that was it. Thankfully, times and tastes have changed and we can now make pizza using a slew of different doughs. Whether whole wheat, gluten-free, spelt flour, pre-made, homemade or another favourite, we suggest handing guests a disc of dough for this make-your-own pizza concept.
YOU SET ME UP
We think much of the success of our sure-fire PIZZA PARTY IDEAS is the way we laid out all of the topping for guests to use as they wish. Prepping the various toppings is easy enough, but placing complementary ingredients in matching bowls takes the guesswork out of making winning combinations.
Of course, there will always be those who’d rather craft something totally unique and original, and that’s OK too. With so many toppings being offered who knows, they might end up making the world’s next great pizza.
Here are four of our favourite pizzas, two of which are vegetarian.
THE HAWAIIAN
We begin the list with the Hawaiian as a nod to a fellow countryman. Greek-Canadian Sam Panopoulos from Chatham, Ontario is credited for creating the pizza back in 1962. Seriously, what’s not to love about tangy tomato sauce topped with pineapple, smoked ham and mozzarella? Brilliant, I tell you!
THE VEGETARIAN
Making pizza with an assortment of favourite vegetables works every time. We used readily available veggies, but feel free to change these up with more unusual add-ons like corn, peas, asparagus, zucchini and fresh greens like spinach or arugula.
QUATTRO STAGIONI
This much-loved pizza is considered the pride of Italy. The pizza is divided into four quadrants, each one filled with different toppings to represent one of the four seasons. Artichokes for spring, black olives for summer, Portobello mushrooms for autumn and prosciutto for winter. Topped with Parmesan this pizza has taste to boot!
PIZZA BIANCA
Our final entry is a white pizza, with no tomato sauce in sight. Instead, a generous sprinkle of Mozzarella is topped with sliced pear, Gorgonzola and walnuts, but the last step, a drizzle of honey before it heads into the oven, is perhaps one of the most inspired moments in pizza history!
Once everyone has created their individual creations, the pizzas are baked in a hot 450°F oven for about 10 minutes or until the crust edges and bottoms are a rich golden brown. After that, we’re transferring the pizzas to dinner plates to be enjoyed. A party can’t get much simpler than that.
THE HAWAIIAN:
1 6.5 oz. portion of raw pizza dough
1 dollop of tomato or pizza sauce, about 3 ounces
½ cup of smoked ham, cubed
½ cup of diced pineapple
3/4 cup of mozzarella cheese, grated
FOR THE VEGETARIAN:
1 6.5 oz. portion of raw pizza dough
1 dollop of tomato or pizza sauce, about 3 ounces
¼ cup of sliced green peppers
¼ cup of sliced white onions
¼ cup of sliced tomatoes
¼ cup of sliced mushrooms
3/4 cup of mozzarella cheese, grated
FOR THE QUATTRO STAGIONI:
1 6.5 oz. portion of raw pizza dough
1 dollop of tomato or pizza sauce, about 3 ounces
¼ cup of marinated artichokes, sliced
¼ cup of black olives, halved
¼ cup of Portobello mushrooms, sliced
¼ cup of prosciutto
½ cup of Parmesan cheese, grated
fresh basil leaves for garnish
PIZZA BIANCO:
1 6.5 oz. portion of raw pizza dough
3/4 cup of mozzarella cheese, grated
½ cup of Bartlett pear slices
½ cup of Gorgonzola cheese
¼ cup of walnut pieces
a drizzle of honey, about 1 tablespoon
INSTRUCTIONS:
1) Preheat oven to 450°F.
2) Lightly oil 10-inch perforated pizza plates. Roll the dough out into 10-inch rounds on a floured surface. Transfer dough onto the perforated plates pulling the dough to the edge of the plates.
3) Add a dollop of tomato sauce or a sprinkle of cheese onto the dough distributing it evenly across the surface. Continue by adding desired toppings followed by a final sprinkle of cheese.
4) Transfer pizzas to oven and bake for 10 minutes or until the edge and bottom of the pizza are a golden brown.
5) Serve immediately.
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Pasta with Creamy Artichoke Sauce | Big Little Recipes
This week's Big Little Recipe packs a ton of flavor into just a few ingredients -- thanks to the zesty marinade that comes with jarred artichokes. Whizz up that garlicky, well-seasoned oil with some of the artichoke hearts and you're halfway to a luscious, creamy sauce for your pasta. GET THE RECIPE ►►
INGREDIENTS
1 (12-ounce) jar quartered marinated artichoke hearts
Kosher salt
1/2 pound rigatoni (or another short pasta)
Freshly grated Parmesan
Red pepper flakes
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
★★ Italian Food - Artichoke Hearts Cream Spaghetti
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This is super fast n tasty, Artichoke hearts, garlic, onions, black olives, tarragon (or basil, oregano, parsley, marjoram) and cream. Its that simple. Penne or any pasta also works a treat.
As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill
Pizza Round or Square? - Easy Southern Italian Pizza Recipe
Your Best Homemade Pizza Recipe | Easy Pizza Recipe for beginners
Pizza Round or Square? Do you prefer your Pizza round or Square?
#food #Italian #pizza #recipes #cooking #ItalianLiving
See Our Cooking Show: Homemade Bread for Beginners Recipe to Learn how to make your very own pizza dough quick and easy.
History of Pizza Margherita Southern Italian Pizza
According to the popular legend, the pizza Margherita was invented in 1889 by Raffaele Esposito, chef at Pizzeria Brandi. The pizza was allegedly created in honor of Italy's unification, with the three toppings—basil, mozzarella, and tomato—respectively representing the green, white, and red of the Italian flag.
ENJOY!- Buon Appetito #ItalianCooking #ItalianDinnerRecipes #ItalianCookieRecipes #AChefCalledRhonda #ItalianMusic #Italy #Italian #Food #Recipes #love #bread #meta #EASY #VIA
Thank You To Gramma Jenny for loving me and showing me all things love! Many Thanks to both my grandparents for the many life lessons and traditions you passed onto me. This channel is dedicated to sharing with the world what you taught me in the kitchen & beyond!.
Thank you to my parents Nancy D'ambra Schiano & Gerald L. Schiano, Sr. for giving me LIFE! 100%
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How To Make Artichoke Pizza | Making Pizza At Home
Taste Summer on a Crust!
Embrace the essence of summer with our step-by-step Carciofi Pizza guide.
This unique creation merges the rustic charm of artichokes with the tang of feta, resulting in a light, refreshing, and positively summery pizza experience. ????????
???? Don't forget to LIKE, SHARE, and SUBSCRIBE for a palette of seasonal recipes from Revolve Pizza Oven!
???? Ingredients:
6x Grilled Artichokes
50g Zingy Cherry Tomatoes
2oz/60ml Red Wine Vinegar
1 tsp Sea Salt
1 tsp Freshly Ground Black Pepper
3oz/60g Creamy Feta Cheese
???? Instructions:
Blend the artichokes with a drizzle of olive oil to achieve a smooth, spreadable base.
Marinade the cherry tomatoes in red wine vinegar, salt, and pepper, allowing the flavours to meld.
Slather your pizza dough with the velvety artichoke mix, giving it an olive oil drizzle.
Bake in the Revolve Pizza Oven at a sizzling 450°C for 75 seconds.
Finish by topping with the marinated cherry tomatoes and crumbling over that salty feta. To enhance the freshness, sprinkle with basil or even a combo of mint, coriander, and parsley for a pop of colour and flavour.
Perfect for those summery days when you're seeking a light yet flavoursome meal!
???? Explore a world of flavours: revolvepizzaoven.com
#lowcalorie #summerrecipes #artichoke #fetadaily #pizza #pizzarecipe
00:00 Introduction
02:00 Preparing The Toppings
08:00 Preparing The Base
09:37 Finishing Touches
At Home | Silvana Franco's Cheese & Tomato Flatbreads On The Barbecue | Waitrose
Our Food Editor Silvana is making the most of the last few glimpses of summer to make these easy flatbreads topped with cheese and roasted tomatoes on the barbecue, for a quick and easy lunch.
Really simple to make, with no yeast required (the dough uses yogurt instead for a soft and fluffy texture), the flatbreads can easily be cooked inside in a griddle pan or under the grill if the sun isn’t out. Silvana’s topped her flatbreads with Taleggio, tomatoes and red onions but any pizza toppings would work well – you could try different cheeses such as mozzarella, feta, goat’s cheese or cheddar, different vegetables, meats, olives and herbs. And add a touch of extra flavour with a dollop of zhoug (like Fabio) or spicy harissa.
We’ll continue to bring you recipes, ideas and tips to help you cook simple, nourishing meals to feed the family, stock up the freezer, or give someone a little treat, using great quality ingredients and seasonal produce. We'd love to hear what you'd like to see in future videos, so comment below and let us know!
Ingredients:
150g Greek-style natural yogurt
200g self-raising white flour, plus extra for rolling
For the toppings:
400g cherry vine tomatoes, halved
2 tbsp balsamic glaze
1 tbsp olive oil
1 red onion, very thinly sliced
200g Taleggio cheese
2 tsp Cooks’ Ingredients Zhoug or Ruby Rose Harissa (optional)
4 sprigs lemon thyme or basil
To view the full recipe |
To visit our website | waitrose.com