Wednesday, 16 November 2011

Pineapple - Veggie Pizza

My husband Frederick and I usually “fight” when it comes to cooking.  it’s nothing serious though, we just argue about anything and everythings - it’s, well, an intellectual discussion about food and cooking.  He is insatiable, demanding, complaining, and very hard to please and it vexes me most of the time.  Don’t get me wrong, Frederick despite all that, being my number one critique (since, according to him, he wants me to improve), is very appreciative and grateful and very generous in giving praises to me specially when he likes what I make/cook/do/etc., whatever it is.  It is tedious and laborious to cook, specially when it doesn’t only involve slicing, stirring, kneading, and also being exposed to fire. A little appreciation would really mean a lot.

We have our individual cravings in which most of the times he gives in to mine or we meet half-way. And if we don’t agree to cook one kind, we cook our own.  Sometimes, we end up having two or three different dishes in one meal.  That happens most of the time specially when it comes to Pizza.
Like with my pastas,  I am flexible and more adventurous.  I use whatever ingredients I can think of depending on my mood. For Frederick (deep sigh and more sigh), I’ve said it already in my previous post/s and I am saying it again, Frederick’s concept of pizza is - “PIZZA = PINEAPPLE” – and he stubbornly sticks to it.  What’s amusing yet annoying is that he compares all pizza, regardless of the flavor, to his favorite pineapple-pizza. So, every time we cook pizza, I let him have his own way.  I make the pizza dough, from scratch of course and he is on his own creating his own sauce and toppings consisting of mostly pineapple and others.  He floods his pizza crust with pineapple and lots of mozzarella, then tops it with none-pineapple ingredients then finishes it again with lots of mozzarella.  Sometimes, we divide the pizza dough in two. He puts his own toppings on one half of the crust while I put mine on the other half.

Here’s his latest pizza creation:

Ingredients :

Herb Pizza dough (see Herb Pizza Dough )
Pizza sauce – we used No Cook Pizza Sauce

Pineapple, canned- sliced into bite sizes (as desired) – 5 slices
Onions, diced and grilled – as desired
Green bell pepper, sliced into small pieces – 30 to 50 g.
Button mushroom – 20 g.
Green Olives, sliced – 10 g.
Mozzarella, grated – 100 g.

Cooking Procedure:

1. Prepare pizza dough as per the instruction in the recipe and par-bake it.
2. Prepare pizza sauce as per the instruction in the recipe
3. Spread the pizza sauce evenly on the par-baked pizza dough.
4. Cover with half of the mozzarella cheese.
5.  Arrange the toppings on top except for the remaining mozzarella, in any order as desired.  Frederickcovered his entire pizza crust with pineapple leaving no space in between.  Then he generously spread the rest of the ingredients on top of the pineapple slices.


6.  Sprinkle with the remaining grated mozzarella cheese.
7.  Bake at 200 degrees Celsius for 20 minutes or until the mozzarella on top melted.
Serve with chili sauce and a chilled red wine  :-)

pineapple-veggie pizza goes well with red wine (thanks to Ais)

PS: The best part of making pizza for me is to see my husband satisfied and happy with his own creation.  Next time, he will do the kneading for the pizza dough :D

Yields half of a 12″-inch diameter (4 slices) . Here’s the estimated Nutritional values for a slice (based on a 12″ diameter) of pizza crust based on the ingredients used. 1 slice = 1 serving

Calories :   210.17  kcalTotal Fat:  6.63  g.
Cholesterol : 0.05  mg.Saturated fat :  3.24  g.
Protein :   6.65 gDietary fiber :  1.44  g.
Sodium : 389.76 g.Carbohydrate :  26.28 g


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