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Bubble Pizza Recipe

bubble pizza
Hiya! Today we will discuss about Bubble Pizza Recipe

Ingredients

  • Breadsticks 1 dozen (refrigerated)
  • Meatballs 32 (frozen and cooked)
  • Pizza sauce 2 cups
  • Pepperoni ½ cup
  • Parmesan cheese ¼ cup (grated)
  • Pizza cheese 2 cup (grated)

Cooking Directions

  1. Grease 11×7 inch pyrix dish and preheat oven on 180C.
  2. Take a microwave bowl and put meatballs with pizza sauce and cover to cook at medium high for about 5 to 8 minutes.
  3. When pizza sauce forms bubbles and meatballs thawed. Remove and add pepperoni stir spoon to mix keep a side.
  4. Now unroll dough into rectangle and cut 8 strips and make 6 pieces of each strip now you have 48 pieces of the dough.
  5. Line half of dough pieces which are 24 on greased dish and pour over meatballs with mixture on it spread evenly and sprinkle parmesan cheese.
  6. And arrange remaining 24 dough pieces on cheese.
  7. Allow to bake till 15-20 minutes until golden take out dish from oven and sprinkle pizza cheese evenly and bake again for about 4-5 minutes till cheese melts.

Bubble Pizza Recipe

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Meanwhile, make the sauce. Heat the oil in a medium non-stick saucepan and add the onion, garlic and ginger. Loosely cover the pan and fry gently for 8 mins or until softened and lightly browned, stirring occasionally. Remove the lid for the final 2 mins, and don’t let the garlic burn.

Stir in the curry powder, star anise, turmeric and a good grinding of black pepper. Cook for a few secs more, stirring. Sprinkle over the flour and stir well. Gradually add 400ml water to the pan, stirring constantly.

Bring the sauce to a simmer and cook for 10 mins, stirring occasionally. If it begins to splutter, cover loosely with a lid. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.

Once the rice is tender, add the spring onions and cook for 1 min more. Drain well, then leave to stand for a few mins while you make the salad. Toss the carrot and cucumber with the chilli, lime juice and herbs.

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Marinate the chicken with the soy and leave to sit for 1 hr. If you don’t have time to marinate, don’t worry – but it does add extra flavour. Mix the sauce ingredients in a small bowl and set aside. Using a wok and a small amount of the oil, sear the chicken in batches. When it’s all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 min, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more. Add the sauce and stir for a few mins more until thickened.

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To make the rub, mix together all the ingredients in a large bowl with a large pinch of salt. Add the chicken wings and toss to coat in the spices. If you’ve got time, chill and marinate for up to 24 hrs.

Heat oven to 180C/160C fan/gas 4. , transfer the wings to the tray and roast for 40-45 mins until they are cooked through. Turn the oven up to 220C/200C fan/gas 7 and roast for a further 10 mins until golden brown and crispy.

Meanwhile, make the glaze by heating the butter, vinegar, hot sauce and maple syrup in a small saucepan. Bring to the boil over a high heat, then reduce the heat and simmer gently for 5 mins or until the glaze has thickened. Remove the wings from the oven and while they are still hot, pour over the glaze and carefully mix using a spoon to roll and coat them evenly. They should be nice and glossy. Serve with your favourite dip.

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Take 2/3 of the dough and wrap the rest so it doesn’t dry out. Roll it out into a rectangle to line the dish with an overhang. Lay the dough into the dish and, using your fingers, press it into the bottom, corners and up the sides (pic 5).

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