Best Northwest Passage Pizza Curry Brandade Pizza Recipes

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DEEP-DISH PIZZA



Deep-Dish Pizza image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h5m

Yield 6 slices deep-dish pizza

Number Of Ingredients 16

1 tablespoon salt
1 tablespoon sugar
1 packet fast-acting yeast
3 cups all-purpose flour
1 tablespoon oil
1/2 cup cornmeal
1 tablespoon olive oil
1 large onion sliced
2 cloves garlic, minced
1 green bell pepper or frying pepper, stem and seeds removed, and sliced
1/2 pound Italian sausage, cut into 1/2-inch pieces
1 (8-ounce) can tomato sauce
1 teaspoon Italian seasoning (oregano, thyme, parsley)
Salt
Freshly ground black pepper
1/2 cup shredded mozzarella

Steps:

  • Dissolve salt and sugar in 1 1/2 cups warm water that is between 100 and 120 degrees F. (Warm water is needed to activate the yeast, but if it is too hot, it will kill the yeast. Use a candy thermometer to test the temperature.) Stir in entire contents of packet of yeast and allow the mixture to "form a head" (like on a beer), which takes about 15 minutes.
  • Place flour into mixing bowl and add yeast mixture. Stir to combine and then knead until the dough comes together and is a cohesive mass. Knead for a few minutes so the dough becomes elastic. Cover bowl with a clean cloth and allow to rise and rest for 30 minutes. Then punch the dough down, knead again briefly, cover the bowl with the cloth and allow to rise a second time.
  • For the filling:
  • Heat the olive oil in a saute pan and cook onion until it begins to caramelize. Add garlic and sliced pepper, and cook until they soften. Add pieces of sausage allowing them to brown. Pour off fat and stir in tomato sauce and Italian seasoning. Season with salt and pepper. Cook together for a few minutes to allow flavors to blend, then remove from heat and set aside briefly.
  • Preheat oven to 450 degrees F.
  • On a floured surface, stretch the dough into a 14-inch circle which is thicker around the edges. Transfer to a lightly greased 11-inch pie pan and shake cornmeal over the dough. Spoon the tomato/sausage mixture into the dough and sprinkle mozzarella over the top. Bake until the edges are golden brown and the pie sets up, about 10 to 15 minutes. Serve immediately.

BUFFALO WING PIZZA (TEAM GUY)



Buffalo Wing Pizza (Team Guy) image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 12 slices pizza

Number Of Ingredients 9

1/4 cup olive oil
2 large white onions, sliced
2 (16-inch) pizza shells
1/2 cup hot sauce, your choice
2 packages prepared pre-cooked chicken nuggets
1 (8-ounce) package shredded Monterey Jack cheese
1 (8-ounce) package shredded mozzarella
1/2 cup ranch dressing
1/2 cup blue cheese dressing

Steps:

  • Heat 2 tablespoons of the olive oil in a fry pan over medium heat, reserving the balance. Cook the onions until they caramelize.
  • Preheat oven to 400 degrees F. Spread 1 tablespoon of the remaining olive oil over each of the 2 pizza shells. Spoon 1/4 cup of the hot sauce over each of the pizza shells. Lay out 1 package of chicken nuggets on each pizza shell. Distribute the caramelized onions over the 2 pizzas. Sprinkle the Monterey jack cheese and mozzarella cheese over the pizzas. Drizzle ranch and blue cheese dressings over the pizza toppings and bake for 10 minutes or until cheese is melted and chicken is heated through.

FUDGE, NUT AND FLUFF APPLE DESSERT PIZZA



Fudge, Nut and Fluff Apple Dessert Pizza image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h50m

Yield 6 slices

Number Of Ingredients 16

1 tablespoon salt
1 tablespoon sugar
1 (1/4-ounce) packet fresh fast-acting yeast
1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
3 cups all purpose flour, plus some extra for the dough board
2 tablespoons cornmeal, for the pizza stone
2 tablespoons butter
3 to 4 apples, peeled, cored and sliced, and tossed with a little bit of lemon juice to prevent oxidation (good choices are Braeburn, Gala, Jonathan, Rome Beauty)
1 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup lemon juice
6 tablespoons caramel ice cream topping
6 tablespoons hazelnut and chocolate paste (recommended: Nutella)
1/2 cup mini-marshmallows
1/4 cup chocolate syrup

Steps:

  • Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
  • Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
  • While the dough is proofing, begin to prepare the topping. Melt the butter over medium heat in a pan with a lid. Add apples and stir gently to coat with the warm butter. Combine cinnamon and sugar and sprinkle over the apples. Stir in the lemon juice. Cover and cook over low to medium heat for about 40 minutes, or until the apples are cooked through and tender.
  • Preheat oven to 450 degrees F. Stretch the dough out into a 14-inch circle which is thicker around the perimeter. Transfer dough to a pizza stone sprinkled with cornmeal. Top evenly with the cooked apple slices. Since the caramel topping and hazelnut, chocolate sauce are thick and awkward to spread, distribute spoonfuls of them evenly over the surface of the apple slices and the heat from the oven will make them melt onto the surface. Sprinkle with mini-marshmallows and drizzle with chocolate syrup. Bake for 10 to 15 minutes, or until the dough is nicely browned.

HI-WIRE HOT VEGETABLE CURRY WITH MANGO SALSA SAMBAL



Hi-Wire Hot Vegetable Curry with Mango Salsa Sambal image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 34

1 mango, diced small
2 teaspoons diced red onion
2 teaspoons diced red bell pepper
2 teaspoons diced green bell pepper
1 teaspoon chopped chives
1 lemon, juiced
1 1/2 teaspoons honey
1 teaspoon rice wine vinegar
Salt and freshly ground black pepper
2 cups chicken stock
1 cup white rice
1 teaspoon salt
1 tablespoon butter
1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley
2 tablespoons grapeseed oil
1 large white onion, diced
1 tablespoon Madras curry powder
1/4 cup all-purpose flour
3 cups vegetable stock
1 ounce fresh ginger root (about 1 1/2-inch piece)
2 cloves garlic, lightly crushed with the side of a knife blade and minced
2 carrots, peeled and cut into 1/2-inch slices
1 head cauliflower, separated into florets
1 head broccoli, separated into florets
1 yellow squash, cut into 1/4-inch thick slices
2 zucchini, cut into 1/4-inch thick slices
1 (6- ounce) package edamame (Japanese lima-type beans)
1 (6-ounce) package fresh frozen corn
1 (6-ounce) package frozen okra, defrosted and sliced crosswise into 1/4-inch pieces
2 tablespoons tomato paste
1 (14 to 16-ounce) can chopped tomatoes
1 leek tender white and green parts only, soaked in salt water and agitated to remove grit, sliced on the bias into 1/4-inch thick strips
1 jalapeno pepper, stem and seeds removed and sliced
Salt and freshly ground black pepper

Steps:

  • For the mango salsa, combine mango, onion, red and green bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a nonreactive bowl and chill.
  • Bring chicken stock to a boil in a medium saucepot. Add rice, salt, butter and Italian seasoning. Return to a boil, cover and let simmer for 20 minutes. Remove pan from heat and let stand for an additional 5 minutes covered before removing lid.
  • In a separate large wok or heavy-bottomed saucepan, heat the oil over medium high heat, add the onions and cook until lightly browned, about 5 minutes. Lower the heat to medium, stir in the curry powder and flour to combine with the onions and let cook for about 5 minutes. Stir in the vegetable stock and let cook for 10 minutes to make sure the curry powder begins to lose its grittiness. Then add fresh ginger, garlic, carrots, cauliflower, and broccoli, mix well and cook for 10 minutes.
  • Add the zucchini, edamame, corn, okra and tomato paste, tomatoes with their juice, leek, jalapeno, and salt and pepper, to taste. Bring slowly to a boil, then simmer, stirring occasionally, for 10 minutes.
  • Place some rice in the middle of a serving dish and spoon vegetable curry over. Top with mango salsa.

BALTI CHICKEN CURRY



Balti Chicken Curry image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

4 tablespoons grapeseed oil
2 large onions, finely sliced
3 tomatoes, roughly chopped
2 teaspoons chopped green chiles, or to taste
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 teaspoons green peppercorns (brined in cans)
1 teaspoon red chili powder
1/2 teaspoons garam masala powder
4 large whole chicken breasts, or cut into small pieces
2 cups chicken stock
4 tablespoons tomato paste
1/2 cup vanilla yogurt
4 tablespoons freshly chopped cilantro leaves
2 lemons, juiced
Salt and freshly ground black pepper
Basmati rice and naan bread, for serving

Steps:

  • In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices.
  • Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired.

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