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Spicy Pizza, 1606 Adamsville Road, Raymondville, TX (2026)

03/22/2022

EASY AND QUICK HOMEMADE PIZZA

INGREDIENTS
Nutrition
2 1⁄2cups flour
1teaspoon salt
1teaspoon sugar
1
tablespoon fast rise yeast
1
cup water (120*)
1
tablespoon oil
TOPPING
1⁄4
cup tomato sauce
1
teaspoon italian seasoning
1⁄2
teaspoon garlic powder
1⁄2
teaspoon salt
1⁄8
teaspoon pepper
1 1⁄2
cups pepperoni slices
1
cup shredded mozzarella cheese
1
cup shredded monterey jack cheese
3
tablespoons grated parmesan cheese

DIRECTIONS
In large bowl, mix first 4 ingredients.
Mix water and oil; add to flour mixture.
Turn onto floured surface; knead for 2 minutes.
Place in a greased bowl; turning to grease top.
Cover and let rise for 20 minutes.
Punch down; place on 12in, greased pizza pan.
Pat into a circle.
Topping: Mix first 5 ingredients and spread over crust.
Put a few pepperoni slices on top of sauce.
Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan.
Put the rest of the pepperoni on.
Repeat the cheese layer.
Bake at 400* for 20 minutes or until light brown.

03/05/2022

Chicken Pizza

Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 prebaked 12-inch pizza crust
1/4 cup prepared pesto
1 large tomato, chopped
1/2 cup canned black beans, rinsed and drained
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Directions
In a large skillet, cook and stir chicken in oil over medium heat 10-15 minutes or until no longer pink.
Place the crust on a lightly greased 12-in. pizza pan. Spread with pesto; top with the chicken, tomato, beans and cheeses. Bake at 400° for 10-12 minutes or until cheese is melted.
Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

02/14/2022

Pizza

Ingredients of Pizza
2 cup all purpose flour
100 ml tomato ketchup
1 tomato
2 onion
1 teaspoon chilli flakes
1 teaspoon baking powder
1 teaspoon sugar
100 gm processed cheese
4 mushroom
1/2 capsicum (green pepper)
1 teaspoon oregano
1/2 cup mozzarella
1 tablespoon dry yeast
water as required

How to make Pizza
Step 1 Prepare the pizza dough
Take a dough kneading plate and add all-purpose flour to it. Next, add salt and baking powder in it and sieve the flour once. Then, make a well in the centre and add 1 teaspoon of oil to it. On the other hand, take a little warm water and mix the yeast in it along with 1 teaspoon of sugar. Mix well and keep aside for 10-15 minutes. The yeast will rise in the meantime. Once the yeast has risen, add it to the flour knead the dough nicely using some water. Keep this dough aside for 4-6 hours. Then knead the dough once again. Now, the pizza dough is ready.

Step 2 Prepare the pizza base
Preheat the oven at 180 degree Celsius. Now, is the time to make the pizza base when the dough is ready. Dust the space a little using dry flour and take a large amount of the pizza dough. Using a rolling pin, roll this dough into a nice circular base. (Note: Make sure that the circular base is even at all ends.) Once you have made the base, use a fork and prick the base with it so that the base doesn't rise and gets baked nicely. Put it into the preheated oven and bake it 10 minutes. Now, your pizza base is ready.

01/31/2022

Spinach Bacon Pizza with Caramelized Onions {Paleo, Grain Free, Dairy Free}

Ingredients
pizza:

1 homemade one-bowl easy paleo pizza crust **
6 slices bacon cooked and crumbled*
3 tablespoons ghee avocado oil, or olive oil, divided
1 large onion thinly sliced
Sea salt and black pepper
5 oz fresh baby spinach
Dairy free parmesan shreds optional
cheese sauce:
3/4 cup raw cashews no need to soak
2 Tablespoons fresh lemon juice
1/3 cup + 1 Tablespoon water or plain dairy free milk
2 Tbsp avocado oil or olive oil
1 tsp sea salt
1-2 Tbsp nutritional yeast for cheesy flavor

Instructions

Prepare the crust as instructed in the recipe and bake for 8 minutes at 425° F. Refer to my oven bacon instructions in the recipe notes, if desired and have your bacon cooked. Once the crust is partially baked, reduce the heat to 400° F.
Heat a skillet over medium heat and add the ghee or oil. Add the sliced onions and toss to coat with fat. Cook, adjusting the heat between medium and medium low to avoid browning too soon, for 10 minutes, stirring occasionally. Sprinkle with sea salt, stir and cook for another 5-10 minutes or until deeply caramelized, then remove from heat.
Add the caramelized onions to a small bowl, then return your skillet to medium heat. Add the spinach and cook, stirring, until just wilted. Sprinkle with salt and pepper to taste. Drain the cooked spinach on double-lined paper towels to remove excess moisture.
Add all the cheese sauce ingredients to a small, powerful blender - I used a NutriBullet. Blend until smooth and creamy. This might take up to a minute or longer depending on your blender.
Layer the cheese sauce, spinach, bacon and onions on top of the crust and bake in the 400° F oven for another 5-8 minutes or until heated through and the crust is crisp.
Use a pizza slicer to cut the pizza into 6-8 slices. Enjoy!

01/26/2022

Ingredients
For the dough
400g/14oz strong white flour
100g/3½oz semolina, plus extra for dusting
2 tsp salt
15g/½oz fresh yeast or 1½ tsp of dry yeast
275ml/9½fl oz tepid water
50ml/2fl oz olive oil, plus extra for oiling
For the topping
2 tbsp tomato sauce
pizza toppings of your choice

Method
In a large mixing bowl, stir together the flour, semolina and salt. Stir in the dried yeast (or crumble in the fresh yeast). Make a well in the centre of the flour mixture and pour in most of the water along with the olive oil. Bring the dough together with your hands or a wooden spoon. As the flour is incorporated, the dough will start to take shape. Add the remaining water if the dough feels tight or hard.

Turn the dough out onto a clean surface and knead for 10 minutes, or until it is smooth and elastic. Cut off a small piece of the dough and stretch part of it as thinly as you can. If you can see the shadow of your fingers through the dough (the light should shine through the dough like a window pane) without it tearing, it is ready to prove.

Knead the cut piece back into the dough and shape the dough into an even ball. Place in an oiled bowl, cover with a damp tea towel and allow to prove in a warm place for 1–1½ hours, or until it has doubled in size (the temperature of your kitchen can affect the timing of this).

When the dough has risen, take it out of the bowl and knock the air out. Divide the dough into two equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes.

Place a pizza stone or an upturned baking tray into the oven and preheat to its highest setting.

Dust the work surface liberally with semolina. Roll out one piece of the dough to form a circle that will fit on your pizza stone or baking tray.

Transfer the pizza base onto a plastic chopping board (or another upturned baking tray) dusted with semolina. The tray will be used to slide the pizza base directly onto the pizza stone.

Cover the surface with half of the tomato sauce and toppings of your choice.

When ready to bake, slide the pizza directly onto the pizza stone and cook for 8–10 minutes, or until the base is golden-brown and the toppings are bubbling. Repeat with the remaining dough, tomato sauce and toppings.

01/21/2022

Pizza Recipe

Ingredients of Pizza
2 Servings
2 cup all purpose flour
100 ml tomato ketchup
1 tomato
2 onion
1 teaspoon chilli flakes
1 teaspoon baking powder
1 teaspoon sugar
100 gm processed cheese
4 mushroom
1/2 capsicum (green pepper)
1 teaspoon oregano
1/2 cup mozzarella
1 tablespoon dry yeast
water as required

01/11/2022

Cheeseburger Pizza

Equipment
Pizza Stone
Ingredients
▢1/2 cup ketchup
▢2 tablespoons yellow mustard
▢3/4 pound lean ground beef
▢1/3 cup diced onion
▢1/3 cup diced green pepper
▢1/2 teaspoon kosher salt
▢1/4 teaspoon steak seasoning
▢1 prebaked thin pizza crust, such as Boboli
▢6 slices bacon, cooked and crumbled
▢1/4 cup diced dill pickle
▢1 cup shredded cheddar
▢1 cup shredded mozzarella
▢2 roma tomatoes, thinly sliced
Instructions
Preheat oven to 425 degrees. Place a pizza stone in the oven if you have one.
In a small bowl mix together ketchup and mustard to make sauce.
In a large skillet, sauté ground beef for 3 to 4 minutes, breaking the meat up with a wooden spoon. Add onion and green pepper and continue to cook until meat is no longer pink. Spoon off any excess grease.

Add salt and steak seasoning to ground beef mixture. Mix 1 tablespoon of sauce into ground beef mixture.
Spread some sauce on the pizza crust. I just add a thin layer of sauce. You can always drizzle additional sauce on top of the pizza.
Sprinkle half of the cheddar cheese and half of the mozzarella cheese on top of the sauce.
Spoon the ground beef mixture onto the pizza crust and sprinkle with bacon and pickles.
Top with remaining cheese and roma tomato slices.
Place on baking stone, directly on oven rack, or on a baking sheet and bake for 10-12 minutes, or until cheese is melted.

01/06/2022

Crispy Cheesy Pan Pizza

Ingredients
2 cups (240g) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
1/2 teaspoon instant yeast or active dry yeast
3/4 cup (170g) water, lukewarm
1 tablespoon (13g) olive oil, + 1 1/2 tablespoons (18g) olive oil for the pan
Topping
6 ounces (170g) mozzarella cheese, grated (about 1 1/4 cups, loosely packed)
1/3 to 1/2 cup (74g to 113g) tomato sauce or pizza sauce, homemade or store-bought
freshly grated hard cheese (e.g. Parmesan, Asiago, Romano) and fresh herbs (oregano, basil, thyme) for sprinkling on top after baking, optional
Take your baking to the next level: Virtual classes

Instructions
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.

Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the be**er paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.

After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.

Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.

About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well.

Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.

About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4" to 5" from the top heating element). Preheat the oven to 450°F.

When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing; this will yield caramelized edges. Dollop small spoonfuls of the sauce over the cheese; laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella.

Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown (use a spatula to check the bottom). If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes. Home ovens can vary a lot, so use the visual cues and your own preferences to gauge when you’ve achieved the perfect bake.

Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.

Serve the pizza anywhere from medium-hot to warm. Kitchen shears or a large pair of household scissors are both good tools for cutting this thick pizza into wedges.

12/29/2021

Soft Pretzel Crust Pizza with Cheese Sauce - Little Caesar's Copycat

Ingredients
▢2 refrigerated pizza crusts not thin crust
▢1 egg
▢1 tablespoon water
▢1/2 cup baking soda
▢course sea salt
▢2 cups shredded mozzarella cheese
▢24 pepperoni slices
For the Cheese Sauce:
▢8 ounces extra sharp Cheddar cheese
▢4 ounces Pepper Jack cheese
▢1½ tablespoons cornstarch
▢12 ounces evaporated milk
▢2 teaspoons hot sauce such as Frank’s

Instructions
Preheat oven to 425F.
Bring a stock pot or dutch oven with 3-4 inches of water to a boil.
Unroll the refrigerated pie crust and keep on the paper.
If using a type that needs to be rolled, use a roller to roll out the dough to approximately 1/2 inch thickness.
If using already rolled dough, fold in half so that its about 1/2 inch thick and press down slightly to adhere.
Use a bowl approximately 6 inches across to create two 6-7 inch pizzas (cut around the outside of the bowl with a paring knife). Discard the remaining dough or save for later.
In a small bowl, whisk together one egg with the water.
Brush each pizza dough VERY lightly with the egg wash. If any pooling occurs, pat lightly with a paper towel.
Slowly pour the baking soda into the boiling water (be careful, it will bubble up).
Place the first pizza crust into the boiling water. It will immediately fall to the bottom, so use a wooden spoon to lightly bring it back up to the top (see video).
Let cook in the boiling water for 25 seconds, then use two spatulas to carefully flip. Let cook another 20 seconds and then remove from the water with the spatulas, placing on parchment and set aside.
Repeat with the second pizza crust.
Once on the parchment. Liberally brush each crust with the egg wash once more. Brush all over, but put extra egg around the outside rim. Sprinkle generously all over with sea salt.
Bake in the oven at 425F for 8 minutes.
While the pizza dough initially cooks, make the cheese sauce.
In a medium, heavy-bottom saucepan set over low heat, combine cheese and cornstarch. Toss to combine.
Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking about 5 minutes or until the cheese is bubbly and has thickened.
If cheese has thickened too much, add additional evaporated milk.
Set aside.
Once pizza crust has cooked, remove from the oven. Allow to cool for about 5 minutes.
Top each with cheese sauce, leaving about an inch rim around the outside for your pretzel crust. (Use the extra as nacho cheese for dipping, nachos, tacos, or anything!)
Top each pizza with one cup mozzarella cheese, then 10-12 pepperonis.
Bake another 6 minutes or until golden brown and melty/bubbly.
Slice and serve!

12/24/2021

Copycat Pizza Hut Personal Pan Pizza

Ingredients
1 1/3 cups warm water, 105-110°F
1/4 cup Non-fat dry milk, okay to Omit if you don’t have it
1/2 teaspoon Salt
4 cups Flour
1 Tablespoons Sugar
1 package Active Dry yeast
2 Tablespoons olive oil for dough, plus more to grease pans.
2 Tablespoons melted butter, optional
8 oz. Mozzarella cheese, Grated
Your favorite pizza toppings
Copycat Pizza Hut Pizza Sauce
15 oz. Tomato Sauce
1/4 cup water
1.5 teaspoons sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon lemon juice
1 bay leaf

Instructions
Pizza Instructions
Combine the sugar, salt, dry milk, and yeast in a large mixing bowl.
Add the warm water and mix well.
Let it sit for two minutes.
Add the oil and stir, the oil will still appear separated from rest of mixture.
Mix in the flour and stir until the flour is absorbed and a dough is formed. -The dough will be very sticky, this is good, don't add more flour.
Use a stand mixer with a dough paddle attachment to stir for 10 minutes. You can also knead by hand on a flat surface.
Divide the dough into equal parts and roll into balls. (3 balls for 8-inch pans, 6 balls for 6-inch pans.)
Place the balls of dough in a warm place, (*see notes), and let it rise for an hour and a half.
Preheat oven to 450 degrees.
Take the risen dough and use a rolling pin to roll them into 6 or 8-inch circles.
Use a paper towel to spread a bit of olive oil around the bottom and sides of the pizza pans, or sprinkle with a little bit of corn meal.
Place the rolled dough into the pizza pans. No need to create a crust with your fingers, just leave the dough perfectly flat on the bottom of the pan, the crust will rise in the oven.
Top the pizzas with pizza sauce, desired toppings, and grated mozzarella cheese.
Bake for about 15 minutes, until the cheese is hot and bubbly and the crust is golden brown.
Brush the crusts with melted butter if desired and serve!
Sauce Instructions
Combine all ingredients in a small saucepan.
Bring to a boil, then decrease the heat to medium-low and let it simmer with a lid slightly cracked for 30-45 minutes, until desired thickness is obtained.
Yields 2 cups. Any additional pizza sauce can be refrigerated for up to three days, or frozen for 6 months.
Notes
*If it's not particularly warm in the house, I'll heat my oven to 325 degrees and place the covered dough on the surface of my electric stove to rise. The heat from the oven helps create a warm environment that's great for dough-rising!
Making Pizza Dough Ahead of Time
Pizza dough tastes even better if you make it ahead of time.
Once it’s finished rising, cover it with plastic wrap.
Refrigerate it for up to four days.
Let it come to room temperature before baking it.
Freezing Pizza Dough
Make sure the dough has completely risen.
Roll it into a ball and cover it with plastic wrap. Freeze for up to 3 months.
Let it sit in the fridge overnight to defrost prior to using it.

12/19/2021

Super-Fast Thin-Crust Pizza

Ingredients
2/3 cup (152g) water, lukewarm
1 1/2 teaspoons instant yeast or active dry yeast
2 cups (240g) King Arthur Unbleached All-Purpose Flour
1/2 to 3/4 teaspoon salt*
1 teaspoon baking powder
3 tablespoons (35g) olive oil
*Use the greater amount of salt if you lean towards saltiness, and/or your toppings aren't overly salty.

Instructions
Preheat the oven to 450°F with a pizza stone in the bottom, if you're using one.

In a medium-sized bowl, whisk together the lukewarm water and yeast until the yeast dissolves.

Measure out the flour by gently spooning it into a cup and sweeping off the excess; or by weighing it. Add the flour and the remaining ingredients to the water/yeast, stirring to make a cohesive, somewhat sticky dough. The dough should only be mildly sticky, and easy to work with. If it's sticking to your fingers, mix in additional flour.

Divide the dough in half, pat each half into a disk, and place on a lightly floured piece of parchment or waxed paper. Let the dough rest for 30 minutes, while your oven gets good and hot.

Working with one piece of dough at a time, roll between two pieces of lightly greased parchment. Don't have parchment? See "tips," below. Roll a 12" circle; don't worry about making it perfectly round, an oval is fine. The rolled crust should be very thin.

Top the crust with about 3 to 4 tablespoons sauce, and your preferred toppings.

Transfer the pizza, parchment and all, to your baking stone. Bake for about 8 minutes, until the crust is brown and the toppings are heated through. Remove from the oven and serve.

If you're not using a stone, transfer the pizza, parchment and all, to a baking sheet. Bake in the center of the oven for 10 to 12 minutes, until the crust is brown and the toppings are cooked through. Remove from the oven and serve.

12/12/2021

Healthy Homemade Pizza Recipe with Swiss Chard

Ingredients
1 whole wheat pizza dough 2 pounds
olive oil for dipping fingers to stretch the dough
2 tablespoons basil pesto
sauteed Swiss chard complete recipe
caramelized onions complete recipe
1 cup mozzarella cheese low fat
2 tablespoons Parmigiano-Reggiano Cheese or Pecorino Romano Cheese grated
grated Parmigiano-Reggiano Cheese or Pecorino Romano Cheese optional for garnishing
Instructions
Preheating oven to 500 °F (260 °C). Place the oven rack in the bottom third of the oven. When it’s time to bake the pizza, we will lower the heat to 480°F (250°C).
Separate the ball of dough in half as we are making 2 small pizzas.
With slightly oiled fingers, shape the pizza dough in a 10- 12 inch round pizza pan that has been greased with 1 teaspoon of butter followed by 1 tablespoon of olive oil.
With the help of a pastry brush, spread about 1 tablespoon of basil pesto on the surface of each pizza.
Lower the heat to 480°F (250°C) and place the pan in the oven, on the pizza stone (if using). Bake for approximately 6-8 minutes or until the dough begins to form a crust. The total time will depend on your oven so keep an eye on it.
Remove the pans from the oven and quickly garnish each pizza with 1 cup of sauteed Swiss chard, approximately ⅓ cup of caramelized onions, ½ cup of grated mozzarella cheese and 1 tablespoon of grated cheese.
Place it bake in the oven for about 8-10 minutes or until the crust of the pizza is nicely browned.
Remove from the oven and allow the pizza to rest for a few minutes before slicing it.
Optional: Garnish each pizza with some grated cheese.

Spicy Pizza

03/22/2022

03/05/2022

02/14/2022

01/31/2022

01/26/2022

01/21/2022

01/11/2022

01/06/2022

12/29/2021

12/24/2021

12/19/2021

12/12/2021

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