We don’t order pizza anymore! These snails with filling are great!
We don’t order pizza anymore! These snails with filling are great!
Ingredients:
puff pastry - 800 g (28.2 oz)
tomato sauce -100 g (3.5 oz)
bacon - 200 g (7 oz)
parmesan - 100 g (3.5 oz)
green onion - 100 g (3.5 oz)
salt - 5 g (0.18 oz)
black pepper 5 g (0.18 oz)
egg - 1 piece
Tray diameter 22 cm (8.66 in)
IN THE OVEN 180 °C (356 °F)/45 MIN
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Chocolate Pizza | Guest Chef: Luke Marazzi | Roccbox Recipes | Gozney
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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We’re not done with dessert pizza this #NationalPizzaMonth...
@the.pizza.pilot has created an Ultimate Chocolate Pizza recipe with brownies, cookies, chocolate and salted caramel cooked in Roccbox - it’s definitely the one to satisfy your sweet cravings ????????
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Products used:
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#chocolatepizza #dessertpizza
How To Make Banoffee Pie Dessert Pizza | Ooni At Home | Ooni Pizza Ovens
Sweet-toothed Ooni fans, listen up: We've got the dessert-inspired pizza to appease your cravings at your next party: Banoffee Pie.
For the uninitiated, Banoffee is a traditional English dessert featuring a buttery biscuit base topped with caramel, cream, banana and sometimes chocolate too. (Yum!)
This indulgent recipe for Banoffee-inspired pizza comes from Scott Deley (@scottspizzaproject). Its success relies on a blind bake — using ice to weigh down the untopped dough — so as to not burn the caramel in the high-temperature oven. Once baked, Scott slathers it with caramel, then tops it with sliced banana, crumbled biscuit, whipped cream and shaved chocolate. Warning: You may enjoy this dessert pie so much, Nutella pizza becomes a distant memory.
---------Video content----------
00:00 - Intro
00:14 - Ingredients
00:35 - What is blind baking?
00:56 - Stretching the dough
01:45 - Blind baking process
02:42 - Adding the toppings
03:27 - Wrap up
----------------------------------------
Make sure to give us a like, subscribe for more awesome pizza content, and share your experience making dessert pizzas in the comments below. We look forward to hearing from you! ????
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5 AMAZING Ways to Use Canned PIZZA DOUGH | Tasty Pillsbury Pizza Crust Hacks | Julia Pacheco
5 TASTY RECIPES USING PILLSBURY PIZZA CRUST | CANNED PIZZA DOUGH HACKS | LET'S GET COOKING! Today we have five awesome pillsbury pizza dough recipes! Canned dough is a top choice when it's time for quick and easy pizza's, but it's also the ultimate foundation for many quick-bake recipes that you can easily integrate into something sweet or salty! From cinnamon twists to cheesy taco burrito's, here are some of my favorite ways to use canned pizza dough. Thank you for all the support ????
0:00 Welcome! ???? ❖ Today's Recipes
0:26 Pizza Bread
2:20 Cinnamon Twists
4:49 Garlic Knots
6:36 Cheesy Taco Burrito
8:31 Muffin Tin Pizza Bombs
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Dessert Pizza (No-Knead Brioche Dough Recipe) - Gemma's Bigger Bolder Baking Ep 73
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Learn how to make a Dessert Pizza with a Homemade Brioche Crust, Nutella, Bananas, Marshmallows and my Signature Salted Caramel Sauce!
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* NEW Homemade Pop-Tarts Recipe:
Hi Bold Bakers! This week, I'm sharing my passion for dough-making by showing you how to make a brioche dough with my favorite no-knead technique. And we're going to use this dough to make a gorgeous Homemade Dessert Pizza. So let's get baking!
Make your own Homemade Nutella Here:
Make your own Homemade Marshmallows Here:
WATCH more episodes of Bigger Bolder Baking HERE:
* S'more No-Bake Cheesecake:
* Homemade Milkshakes:
PRINT & SHARE THE RECIPE ON MY WEBSITE
(Also Available Below)
Dessert Pizza with No-Knead Brioche Dough Recipe
(Brioche Recipe adapted from
INGREDIENTS
2 Cups (250g/9oz) all purpose flour / plain flour
7 tlbps (100g/3 ½ oz) dairy butter, melted
⅓ cup (5 tablespoons/70g/2 ½ floz) milk at room temperature
2 eggs
2 ½ tablespoons (50g/2 oz) honey (you can also use sugar or maple syrup)
1 tsp salt
1 tsp instant dried yeast
Pizza Toppings
Nutella
Banana
Mini Marshmallows
Salted caramel sauce
INSTRUCTIONS
1. In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
2. Combine eggs, honey, milk, salt and melted butter and whisk together well.
3. Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps. Cover your bowl and let the dough rest for two hours at room temperature.
4. After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
5. When you are ready to bake your brioche take the dough out of the fridge. I like to let it sit and come to room temperature before I use it as this helps it proof faster.
6. To shape your dough into a pizza crust roll it out on a well floured surface. Keep rolling until you dough is about 9inches by 9inches. You can even roll larger if you wish. If you find the dough is hard to roll then let it relax for 10 minutes and then try to roll again. This is a soft dough so you will ind it is a little sticky.
7. When your pizza base is ready lift it onto a tray line with parchment paper.
8. Spread on your soft Nutella. Make sure it is soft so it is easy to spread.
9. Lay on your sliced bananas and scatter on your mini marshmallows.
10. Bake at 375ºF/ 190ºC for 20 minutes or until golden brown. 11. Generously drizzle over salted caramel sauce and serve, Enjoy!
NOTES
The bananas will darken after baking so although they may not look so appealing they taste amazing.
Go nuts and add any topping you like onto your dessert pizza.
Dessert Pizza: How Much Is Too Much? || Really Dough?
The formula of a pizza (“sauce, dough and cheese”) is sacred to old-school Brooklyn pizzaiolos like Lucali owner Mark Iacono. But renowned pizza enthusiast Scott Weiner believes that the beauty of the slice comes from its creative customizability; whether it’s a pizza made topped with tacos, gold, or re-constructed entirely from a bowl of ramen noodles. So with these franken-pizzas emerging fast onto the classic NYC scene, it’s Scott’s mission to deliver Mark a novel slice that will challenge his notions and spark the debate: what REALLY makes, or breaks, the definition of a “pizza”?
The dessert pizza at Gnocco honors the old Italian tradition of a chocolate hazelnut, fruit, and sugar-topped pizza…pie... or is it a pizza? Not even Gnocco pizzaiolo Federico Crociani can decide. It might be a pizza back in Italy, but is it “Really, Dough?!” A puzzled Scott devours a slice before bringing the debated pie to Lucali to see how Mark handles the question.
Check out the full series on Amazon Prime:
HOSTS:
Scott Wiener
Mark Iacono
GUEST:
Frederico Crociani
LOCATIONS:
Lucali
Gnocco
PRODUCERS:
Keith Cecere
Julie Piñero
CAMERA OPERATORS:
Rob DeMaio
Thom McKenna
ASSISTANT CAMERA:
Nick Hernandez
GAFFER:
Carlos Monino
John DePinot
AUDIO:
Sam Benitone
SENIOR PRODUCER:
Marco Shalma
LINE PRODUCER:
Emily Tufaro
PRODUCTION ASSISTANTS:
Colin Webb
Melissa Kardos
Chanel Baker
PRODUCTION COORDINATOR:
Sarah Barry
POST PRODUCTION SUPERVISOR:
Daniel Byrne
EDITOR:
Chris “The Editor” Murphy
COLORIST:
Cole Chilton
MIXING:
Michael Coffman
ART DIRECTOR:
Ted McGrath
MOTION DESIGNERS:
Megan Chong
Fredy Delgado
ILLUSTRATOR:
Jason Hoffman
PHOTO DIRECTOR:
Drew Swantak
PHOTOGRAPHER:
Cole Saladino
DEVELOPED BY:
Leo Fernandez
Justin Lundstrom
SUPERVISING PRODUCER:
Stasia Tomlinson
CREATIVE DIRECTOR:
Tom O’Quinn
EXECUTIVE PRODUCER:
Justin Lundstrom
Music
“Unseen Forces” by Paddy Kingsland
00:00
“Simply” by Pasquale Castiglione
00:14
“The Godfather” by Alessandro Alessandroni
01:01
“The Messaround” by Louis Edwards, Cotton Club, Henry Richard Parsley
01:24
“Spy Out” by Klooz, Kidedo
01:50
“Saccio Na Bella Canzone” by Antonio Paliotti
02:06
“Gitane Rapide” by John Michael Etheridge
02:23
“Water Feature” by Tim Cross
03:07
“Helix Dreams” by Bijan Olia
03:34
“On The Edge” by Stuart Roslyn, Matthew Foundling
04:30
“Indian Reservation” by Cyrille Aufort
05:17
“In My Way” by Szymon Folwarczny
05:40
“Held to Account” by Samuel Bohn
06:40
“Over the Tundra” by Benjamin MacDougall
07:13
“Investigative 22” by Matthias Kruger-Wendel, Bernhard Hering, Martin Wester
07:34
“Cool's The Rule” by Neal Wilkinson, Andrew Pask
08:09
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