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03/22/2022
Middle Eastern spiced lamb pizza
11 Ingredients
1 red onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
250g lamb mince
salt and pepper
175g butternut pumpkin, peeled, deseeded, thinly sliced
1 1/2 tbsp tomato paste
2 large rounds Lebanese bread
150g feta, crumbled
2 tbsp pinenuts
1 tbsp chopped flat-leaf parsley
4 Method Steps
Step 1
Preheat oven to 200°C. When hot, place 2 flat baking trays in the oven to heat.
Step 2
Meanwhile, lightly spray a non-stick frying pan with oil spray and place over high heat. Cook the onion for 5 minutes or until golden brown. Add the cumin and coriander and cook for 1 minute. Add the mince, stirring to break it up with a fork, and cook for 5 minutes or until any moisture has evaporated. Season with salt and pepper and remove from heat.
Step 3
While the mince mixture is cooking, steam the pumpkin for 2-3 minutes or until just tender.
Step 4
Spoon the tomato paste over the Lebanese bread. Divide the pumpkin, lamb mixture, fetta and pinenuts between the 2 rounds of bread. Place on the preheated baking trays and bake for 8 minutes or until crisp. Scatter with parsley and serve immediately.
03/05/2022
Spicy Chicken Pizza
Ingredients of Spicy Chicken Pizza
4 Servings
2 chicken breasts
1 tablespoon garlic paste
4 tablespoon thick sour curd
2 tablespoon lemon juice
1 teaspoon garam masala powder
refined oil as required
1/2 cup low fat mozzarella cheese
pizza seasoning as required
1 teaspoon chilli flakes
1 tablespoon ginger paste
3 tablespoon extra virgin olive oil
salt as required
1 tablespoon red chilli powder
500 gm pizza dough
2 tablespoon tomato ketchup
1/2 cup cheddar cheese
1/4 cup red pepper
How to make Spicy Chicken Pizza
Step 1
For making the chicken topping, in a bowl, add chicken breast, ginger-garlic paste, lemon juice, chilli flakes, red chili powder, garam masala powder, curd and salt as per your taste. Marinate the chicken well into the curd mixture and keep it aside for an hour or so. After a while, place a pan with oil over medium flame and once it is hot enough, add the marinated chicken breasts in it and fry it on both sides. Cook it until it turns juicy and is no longer pink. Once done, take it off the flame and chop the chicken breasts into small pieces. Now, chop the red pepper finely and set it aside.
Step 2
For the base start by placing the pizza dough on a flat surface and, using a rolling pin, roll it out to get the desired thickness. Now, spread refined oil on the rolled out dough and place it on a baking tray. Bake it in an over at 200 degrees Celsius for about 5-10 minutes or until you get a crispy base. Meanwhile grate cheddar and mozzarella cheese and set it aside.
Step 3
Once the base is done, take it out from the oven and place it on a flat surface. Take a spoonful for tomato sauce and spread it evenly over the base. Top the sauce with mozzarella cheese, cheddar cheese and add the chicken pieces along with chopped red pepper. Sprinkle the pizza seasoning and again bake your pizza for about 10 minutes or until the cheese melts. Garnish with chopped spring onion cut into equal slices and serve it hot to enjoy!
02/14/2022
Roman style indirect dough (B**a)
Ingredients
1500 g Le 5 Stagioni flour type “00” S Blue
900 g of water
10 g Le 5 stagioni brewer’s yeast
Ingredients
2410 g B**a
500 g Grani Antichi flour
650 g of water (pour slowly)
40 g Salt
40 g Extra virgin olive oil
METHOD
1
B**a
Knead for 6 minutes at first speed to obtain smooth dough. At the end, place the dough in a closed bowl and let it rest in the refrigerator (+4°) for 16/24 hours.
2
Resting
Knead 4 minutes at first speed and 10 minutes at second speed (Spiral kneading machine).
3
Puntata
Make the dough rest in a covered bowl for about 40 minutes at room temperature.
4
Dividing
Divide the dough into portions (balls) of 500 g each (or as desired).
5
Leavening
Let the dough balls leaven for about 4 hours at room temperature.
6
Baking
Bake in the oven at 300°C for about 6/8 minutes, OVEN TOP/BEDPLATE 70/30 (depends on the oven).
01/31/2022
How to make pizza dough
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
Recipe tips
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.
01/26/2022
Garlic Dill Pickle Pizza
INGREDIENTS:
prepared pizza dough, store bought or homemade (my current favorite)
1/3 cup extra virgin olive oil
5 garlic cloves, minced or pressed
salt and freshly ground black pepper, to taste
8 oz. mozzarella cheese, shredded
4 oz. extra sharp cheddar cheese, shredded
about 2-1/2 cups dill pickle slices
1 tablespoon minced fresh dill, or 2 teaspoons dried
INSTRUCTIONS:
Divide the pizza dough in half. On a lightly floured surface, roll each dough ball out into about 12" circles if using pizza stones, or into longer ovals if using baking sheets (fit to your pan).
If using a baking sheet, lightly grease with olive oil. Place one rolled out crust onto each baking sheet or pizza stone.
Preheat the oven to 450 degrees.
In a small bowl, stir together the extra virgin olive oil, garlic, and a good pinch of salt and pepper. Spread half of the mixture onto the top of each crust.
Top each with half of the mozzarella and half of the cheddar. The spread out half of the dill pickle slices onto each pizza. Then sprinkle each pizza with half of the dill w**d.
Bake the pizzas on the bottom rack of the oven for about 15-17 minutes. Alternatively, You can bake one on the bottom rack and one on a higher rack for about 10 minutes, then switch the pizzas to the other rack and bake for another 8-10 minutes.
NOTES:
You can use pre-sliced dill pickles or whole dill pickles that you slice yourself. The amount of pickles you use may vary depending on your preference.
01/21/2022
Moroccan Lamb Pizza with Cauliflower Crust
INGREDIENTS
2-4 fully cooked (or frozen) cauliflower pizza crusts, homemade or store bought Makes 2 "loaded" pizzas, or up to 4 lighter pizzas. *This recipe also works great with any fully cooked pizza crust of your choosing. Follow the directions for your choice of crust.
1 lb ground lamb Use any ground meat, or meat substitute crumble, or cubed tofu, if you like
1 jar Mesa de Vida North African Cooking & Seasoning Sauce
Salt to taste Our global gourmet cooking and seasoning sauces are extremely low in sodium so you can salt to your own tastes/preferences
1 zucchini diced
1 small red onion diced
1-2 cups crumbled feta cheese *Keep it dairy free by skipping the cheese, or using your favorite dairy-free substitute
4 Tb toasted pinenuts optional
1 cup fresh tomato diced
1/2 cup fresh parsley and/or cilantro chopped, optional
INSTRUCTIONS
Preheat your oven according to the instructions recommended for your crust. *See tip below if making 2 pizzas.
Meanwhile, heat a skillet over medium-high heat. When hot, add meat, Mesa de Vida North African Cooking & Seasoning Sauce, and salt to taste. Cook, stirring often until the meat is fully cooked.
Have your pizza crusts ready on baking sheets (I like to use parchment paper to prevent sticking.)
Divide the cooked meat and sauce mixture among your pizza crusts, spread evenly to the edge of the crust. Top with the zucchini, onion, and feta cheese.
Bake according to your crust instructions (typically 10 or so minutes). *Tip: If you are making just 2 pizzas I recommend lowering the recommended heat by 25 degrees and cooking about 5 minutes longer to ensure the crust cooks and crisps up thoroughly.
Remove from the oven, top with pinenuts, tomatoes, and fresh herbs. Let the pizzas rest for 5-10 minutes to cool and firm up a bit.
Slice and enjoy!
01/10/2022
Spicy Sausage Pizza
Ingredients
2 pounds pizza dough, divided into 4 balls
1 cup marinara sauce, store-bought or homemade
1 pound mozzarella cheese (low moisture), grated
8 ounces spicy Italian sausage
2 teaspoons red pepper flakes
1 leaf fresh basil, for garnish
Extra flour, for rolling and throwing the pizza
Hot Honey Dip:
1/4 cup honey
1 tablespoon hot sauce
1/2 teaspoon red pepper flakes
Method
Warm the dough (if refrigerated):
If your dough has been refrigerated, take it out of the fridge an hour before you want to make pizza.
Divide the dough into four balls and let them sit at room temperature so they become easier to work with. Keep the dough covered with plastic, though, so it doesn’t dry out. (If your dough was not refrigerated, divide the dough just before shaping.)
Preheat the oven:
Preheat the oven to 500°F with a pizza stone for 20 minutes so the stone is very hot.
Prepare the hot honey dip:
Add honey to a microwave-safe bowl and heat for 10 seconds. Then stir the honey together with hot sauce and red pepper flakes. Serve the honey as a dip with any and all pizza!
Assemble the pizza:
On a lightly floured surface, roll out one dough ball until it forms a 10-inch round. It should be pretty thin. Top the pizza with a few tablespoons of marinara sauce. I don’t like my pizzas very saucy, but add an extra spoon of sauce if you do.
Then top the pizza with four ounces of cheese and dot on two ounces of spicy sausage. Be sure to tear the sausage into very tiny meatballs so they cook quickly. Season the pizza with red pepper flakes and a tiny pinch of salt and pepper.
Cook the pizza:
Slide the topped pizza onto the pizza stone and cook for 8 to 10 minutes until the crust is crispy and golden brown and sausage is cooked.
Prepare the next pizza:
While the first pizza cooks, prepare the next pizza.
Cool briefly and serve:
Remove the cooked pizza from the oven, and let it cool briefly before. Garnish with fresh basil, slice, and serve with the hot honey dip. Repeat for cooking the remaining pizzas.
01/05/2022
No-Knead Pizza Dough
Ingredients:
4 cups (508 grams) bread flour
1 teaspoon instant or active dry yeast
4 teaspoons (11 grams) Diamond Crystal kosher salt (or 2 slightly heaping teaspoons for Morton Salt kosher salt)
13 ounces (367 grams) lukewarm water
Flour (preferably Semolina), for dusting
Cornmeal, for dusting
Toppings of your choice
Directions
In a medium bowl, combine the bread flour, yeast, and salt. Gradually add the water, stirring with a wooden spoon, until the water is incorporated and a shaggy dough forms. You may need to use your hands to fully incorporate the water. If it looks very dry, let it sit for a couple minutes to allow the flour to absorb the water. Just remember, you don’t need to knead!
Shape the dough into a ball and transfer to a clean, large bowl. Cover with plastic wrap and let rise at room temperature in a draft-free place until the dough is doubled in size. This may take 8 to 12 hours, depending on how warm your kitchen is. Don’t worry too much about the time as this dough is very forgiving.
Transfer the dough to a floured work surface. Divide into 4 equal portions. Take one portion of dough and gather 4 corners to the center to create 4 folds. Turn seam side down and roll into an even ball. Repeat with remaining portions.
Place each portion in its own quart-sized deli container or plastic container, or in a zip-top bag. Let rise again for another 45 to 60 minutes. Seal the containers, and refrigerate the portioned dough for 4 to 5 days to allow it to ferment. Let the dough rest at room temperature for 1 1/2 to 2 hours before shaping.
After the dough has fermented in the fridge, you can freeze the dough for up to 1 month. Defrost the dough overnight in the fridge, then allow it to sit at room temperature as directed above before shaping.
To prepare the pizza:
Place a baking stone or steel on the top rack of your oven (close to the broiler), and preheat to as hot as it will go for 1 hour. Do this while waiting for your dough to come to room temperature.
Once ready to bake, prepare all of your toppings completely so you can assemble quickly.
Place a ball of pizza dough on a lightly floured work surface. Press into a 6-inch circle with the palms of your hands. Pick the dough up and stretch it out by holding one end and letting the other end fall, rotating gently. Continue this until the dough is stretched into about a 12-inch circle.
Lightly dust a pizza peel with the semolina flour (or AP flour) and cornmeal. Place the dough on the pizza peel. Immediately and quickly place your toppings on the dough. Use slightly less sauce and cheese than you would think. Avoid too much sauce in the center of the pizza.
To cook the pizza:
Using the peel, quickly and confidently slide the pizza onto the preheated stone. Be sure not to tilt the pizza up too much to avoid the toppings sliding off.
Bake the pizza for 5 to 7 minutes or until the bottom crust is cooked through and beginning to brown. Switch to broil mode and broil until the crust blisters and darkens and the cheese bubbles to your preference, 1 to 4 additional minutes. Keep an eye on your pizza during this time as walking away for even 30 seconds can turn your pizza from perfect to completely burnt.
Use the pizza peel to remove the pizza from the oven. Let cool for a couple minutes before slicing and serving.
12/29/2021
Seafood Pizza
Ingredients
Basic Pizza Dough
1 package regular active dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 to 1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon vegetable oil
1/2
teaspoon salt
1/4
teaspoon sugar
Topping
12
uncooked medium fresh shrimp, in shells
1
cup pizza sauce
1
cup shredded mozzarella cheese (4 oz)
1/2
cup shredded provolone cheese (2 oz)
8
anchovy fillets in oil
1/2
lb bay scallops
1/2
cup chopped fresh basil leaves
1/2
teaspoon pepper
4
cloves garlic, finely chopped
Steps
1
In large bowl, dissolve yeast in warm water. Stir in half of the flour, the oil, salt and sugar. Stir in enough remaining flour to make dough easy enough to handle.
2
Turn dough onto lightly floured surface; knead about 10 minutes or until smooth and elastic. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 20 minutes.
3
Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours, deflating dough occasionally.
4
Move oven rack to lowest position. Heat oven to 500°F. On lightly floured surface, press or roll dough into 12-inch round. Place on ungreased pizza screen or in 12-inch perforated pizza pan. Press dough from center to edge so edge is thicker than center.
5
Peel shrimp, leaving tails intact. Spread pizza sauce over dough to within 1/2 inch of edge. Sprinkle cheeses over sauce. Arrange shrimp, anchovies and scallops on cheeses. Sprinkle basil, pepper and garlic over seafood. Bake about 10 minutes or until shrimp are pink and firm, scallops are white and cheeses are melted.
12/24/2021
Margherita Pizza with Tomato, Mozzarella and Basil
Ingredients
Ingredient Checklist
One portion Perfect Neapolitan Pizza Dough
1/2 cup Perfect Pizza Sauce
1/4 pound thinly sliced fresh mozzarella cheese
10 fresh basil leaves
Extra-virgin olive oil, for drizzling
Parmigiano-Reggiano cheese, for grating
Directions
Step 1
Set a pizza stone on a rack in the top third of the oven. Preheat the oven to 500° for at least 45 minutes. Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes.
Step 2
Working on a floured surface and using your fingers, press and stretch the dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel. Spread the Pizza Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the mozzarella cheese, basil leaves, a drizzle of the extra-virgin olive oil and a light grating of Parmigiano-Reggiano cheese.
Step 3
Turn the oven to broil for 5 minutes, then return it to 500°. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
12/19/2021
English Muffin Pizza
Ingredients
4 whole wheat English muffins split
1/2 tablespoon extra virgin olive oil
3/4 cup prepared pizza sauce tomato, pesto, or alfredo; whichever your family likes! (We use tomato)
Tiny Pinch kosher salt
Pinch black pepper
1 cup shredded part-skim mozzarella cheese or cheddar cheese, provolone, or any cheese you like
1/2 teaspoon Italian seasoning
Instructions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Arrange the English muffin halves cut side up onto a baking sheet. Lightly drizzle with olive oil. Place in the oven and toast until barely golden, about 4 minutes.
Spoon 1 1/2 tablespoons pizza sauce over each one, using the back of a spoon to spread it evenly. Sprinkle with salt and pepper. Top with mozzarella cheese and Italian seasoning. Add any desired toppings.
Bake for 10 minutes, until the cheese is melted and the muffins are browned on the edges. Top with fresh basil. Enjoy hot.
Notes
TO REFRIGERATE: In a single layer, place your English Muffin Pizzas in an airtight container topping side up for up to one week.
TO FREEZE/MAKE AHEAD: Toast you English muffin halves as directed and top as desired. Lay the English Muffin Pizzas topping side up on a baking sheet and place in the freezer for at least two hours. Once completely frozen, place each pizza in a freezer-safe container, separating layers of English Muffin Pizzas with parchment paper.
REHEAT FROM FROZEN: Preheat your oven to 375 degrees F. Lay your frozen English Muffin Pizzas on a baking sheet and place in the oven. Bake for 13 to 15 minutes, or until heated throug
Toppings of choice such as mini pepperonis (or regular pepperonis, quartered), or sautéed veggies, such as spinach or mushrooms
Thinly sliced fresh basil optional for serving
12/12/2021
The Best Cauliflower Pizza Crust (Low-carb/Keto)
Ingredients
1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
1 egg
1/4 teaspoon salt
1/2 teaspoon
1/2 teaspoon basil or rosemary minced (or dry)
1/2 teaspoon oregano minced (or dry)
1 cup marinara sauce
1-2 cups mozzarella cheese
Instructions
Preheat oven to 500 degrees F.
Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don't have a food processor, you can use a cheese grater or chop it very finely.
Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don't rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it. Be sure to squeeze as much liquid as humanly possible.
Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust.
Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 15 minutes. After the crust is golden remove it from the oven and add your toppings, I used marinara sauce and cheese for a simple margarita pizza.
Place the pizza back in the oven but this time turn on the broiler, bake for about 2-5 minutes until the cheese melts. be sure to keep an eye on it because the broiler can burn the cheese quickly.
Slice and serve warm , enjoy!
Address
4980 Chapel Street
Houston, TX
77036
To reach Chapel Street, visitors can take public transport by using the local bus service, which stops just a few blocks away. Alternatively, they can drive to the location and park in one of the nearby parking garages or on-street parking spaces.
Opening Hours
| Monday |
11am - 10pm |
| Tuesday |
11am - 10pm |
| Wednesday |
11am - 10pm |
| Thursday |
11am - 10pm |
| Friday |
11am - 11pm |
| Saturday |
11am - 11pm |
| Sunday |
11am - 10pm |
Alerts
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What people say
Pizza Fun on Chapel Street in Houston is a pizza lover's paradise. The restaurant offers a unique Roman-style pizza that is sure to satisfy your cravings. The dough is made using the Biga method, which results in a light and airy crust that is crispy on the outside and soft on the inside. The ingredients used are of high quality, including Le 5 Stagioni flour type “00” S Blue, Grani Antichi flour, brewer’s yeast, water, salt, and extra virgin olive oil.
The process of making the pizza at Pizza Fun is meticulous and precise. The dough is kneaded for six minutes at first speed to obtain smooth dough and then rested in the refrigerator for 16/24 hours. After resting, it is kneaded again for four minutes at first speed and ten minutes at second speed before being divided into portions (balls) of 500 g each (or as desired). The dough balls are then left to leaven for about four hours at room temperature before being baked in the oven at 300°C for about 6/8 minutes.
The end result is a delicious pizza with a perfect balance of flavors that will leave you wanting more. Pizza Fun also offers a variety of toppings to choose from, including classic options like pepperoni and mushrooms or more unique options like prosciutto and arugula.
Overall, Pizza Fun on Chapel Street in Houston is a must-visit for any pizza lover looking for an authentic Roman-style pizza experience. With its high-quality ingredients and meticulous preparation process, you won't be disappointed with your meal here.
