Beer-Infused Pizza Crust
Beer and pizza – the perfect flavour combination. Adding beer to this traditional pizza dough recipe helps to replace some of the yeast, while adding a slight beer undertone to the crust. Delicious.
Ingredients
Scale
- 180 g Ardent Mills® Bakers Hand™ All-purpose Flour (up to 60 g extra depending on absorption)
- 7 g instant yeast
- 5 g sugar
- 4 g salt
- 160 ml beer, very warm, 48° to 55° C (120° to 130°F)
Instructions
- Preheat oven to 220° (425°F).
- Combine 120 g flour, undissolved yeast, sugar and salt in a large bowl and whisk to combine.
- Add very warm beer; mix until well blended, about 1 minute.
- Gradually add enough of the remaining flour to make a soft dough.
- Dough should form a ball and will be slightly sticky.
- On a floured surface, knead the dough for approximately 4 minutes, adding additional flour as necessary, until smooth and elastic.
- Let dough rest, covered for 15 minutes.
- Roll crust out to a 30 cm (12 inch) circle and transfer to a lightly greased pizza pan.
- Dress as desired.
- Bake for 12-15 minutes or until crust is golden brown.
Notes
Tandoori Tilapia Skewers
An East Indian inspired appetizer for sharing or serving as a main course.
- Yield: 6 1x
Ingredients
Scale
- 12 High Liner Signature Tilapia Fillets, thawed 3 – 4 oz
- ½ L Greek style plain yogurt
- 3 tbsp Tandoori paste
- ½ cup water
Instructions
- Cut each fillet width-wise into 3/4 inch strips.
- Fold each piece in half and spike onto skewer.
- Mix yogurt and tandoori paste, add water if mixture is too thick.
- Place skewers into an insert and pour in Tandoori marinade. Ensure that all skewers are submerged in the marinade.
- To order, season, spray with oil, char on the grill and finish in the oven at 350 F (180 C) for approximately 10 minutes or until done.
- Serve with biryani rice.
Notes
Fried Chicken Breast with Greek Yogurt and Saffron
Ingredients
Scale
- 500 g lean chicken fillet
- 500 g Krinos plain greek yogurt
- 200 g wheat flour
- 1 garlic clove diced
- ½ tbsp saffron
- 1 tbsp paprika
- 3 tbsp Krinos extra virgin olive oil
- ½ lemon juiced
- ½ tbsp ground mint
- salt and pepper to taste
Instructions
- Wash chicken fillet thoroughly and chop into bite sizes.
- Mix yogurt, garlic, paprika, salt, pepper and mint. Dissolve saffron in ¼ cup of water and add to mix. Stir well. Once mix has colour from the saffron, add chicken and mix well.
- Cover bowl and refrigerate for 1 hour. Remove chicken from fridge, cover in flour and put in pan with hot olive oil. Fry until chicken is golden brown.
Notes
