Best Schüttel Pizza Shaken Pizza Recipes

Schüttel-Pizza (Shaken Pizza) image

Provided by Berliner Goere

Categories German

Time 40m

Yield 1 sheet, 12 serving(s)

Number Of Ingredients 10

1 cup hard salami, diced small
1 cup gouda cheese, shredded or 1 cup colby, shredded, plus
1/2 cup gouda cheese or 1/2 cup colby cheese, for topping
1 cup mushroom, chopped (I used canned ones for this)
1 red bell pepper, diced
1/2 cup red onion, chopped
3 eggs
1 cup milk
3/4-1 cup flour
2 tablespoons mixed Italian herbs

Steps:

In a bowl (with a lid) whisk together eggs, milk, flour and herbs. Batter will be thin.
Add all other ingredients, seal the bowl with a lid and give it a good shake to make sure everything is evenly coated. Kids love doing this. (or you can just stir it all together).
Pour into a 9x13 in baking pan lined with Release foil, spread evenly and top with a bit more cheese.
Bake at 400°F/200°C for about 30 minutes, depending on your oven.

Nutrition Facts : Calories 138.2, Fat 7.7, SaturatedFat 2.9, Cholesterol 68, Sodium 404, Carbohydrate 9.1, Fiber 0.6, Sugar 0.9, Protein 7.7

ATK's Grandma Pizza image

Provided by DeSouter

Categories Cheese

Time 2h15m

Yield 6-12 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
3/4 cup water
1 tablespoon olive oil
1 1/2 cups bread flour
2 1/4 teaspoons yeast
1 teaspoon sugar
3/4 teaspoon salt
28 ounces diced tomatoes, drained
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dry oregano
1/4 teaspoon salt
8 ounces mozzarella cheese (shredded or sliced)
1/4 cup parmesan cheese
2 leaves fresh basil

Steps:

Spread the 2 tablespoons of olive oil over a jelly roll or large baking pan.
Combine the water and olive oil together in a measuring cup.
Mix all of the dry ingredients for the crust together and place in a mixer. With the dough hook, start mixer on low and begin to add the liquid mixture until the wet and dry ingredients are incorporated. Increase the speed to medium and mix for 10 minutes. The dough should be sticky unlike regular pizza dough.
Drop the dough onto the oiled pan and turn over once to coat the dough with oil. Press out into a 6 x 10" rectangle (the dough won't spread over the whole pan at this point.) Cover with plastic wrap and let rest for 60 to 90 minutes; the dough should double. Uncover and press the dough out to the sides of the pan. Cover again with the plastic and let rest/rise for another 45 minutes.
Preheat oven to 500 degrees fareneheit, with rack positioned at the lowest level.
Mix all of the ingredients together for the sauce. Cheeses should be combined, and fresh basil should be rolled, width-wise, and chopped into fine ribbons and set aside.
First, spread the cheese evenly over the dough, then sprinkle the tomato topping. Bake for approximately 15 minutes (perhaps sooner if you have a convection oven), until bubbly and golden brown.
With a long spatula, loosen crust from pan then transfer onto a large cooling rack. Sprinkle with fresh basil, cut and serve.