Author Topic: This little piggy pizza (any ideas if one of these recipes might work okay?)  (Read 2322 times)

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Offline norma427

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I saw this post from a blogger about making this little piggy pizza that was just made into piggy bread first. http://cafechocolada.blogspot.com/2008/02/this-little-piggy.html  and this link to Dr. Oelker recipe for Piglets for happiness at  http://www.coolinarika.com/recept/709874 which was translated by google to English.  I think the recipe for the Dr. Oetker recipe comes from an old Dr. Oetker cookbook and was made by oblakica. 

What I am wondering if it matters if plain white yogurt is used replace the sour cream in Dr. Oetker recipe.   I also wondered what is meant by whole meal flour in Dr. Oetker recipe.  I donít know what a dl is either in the Dr. Oetker recipe, but in the blogger recipe I guess she translated what a dcl was and hope that is correct for the yogurt and milk.

I also wondered if the1 pack of dry yeast is ADY. 

I never tried any kind of dough that two doughs were mixed together, but I find that interesting. 

I sure donít know, but think one of this recipes with applewood smoked bacon, pizza sauce and mozzarella would be good.  Maybe also a little bit of oregano added.  I guess almost any fillings would be interesting. 

I might try one of these recipes on Saturday to see what happens.  I guess these little pig heads can be called pizza.

This is the recipe that was translated to English from oblakica.  The translation isnít complete though.

Preparation
1
From these ingredients first knead dough and leave in a warm place to rise. Meanwhile zamijestite crisp batter and mix them well together to create a lightly floured surface. Roll out dough and cut into mold or glass circles (mine were 7-8 cm in diameter but can be smaller and larger, if desired).
2
Grate cheese, add the tomato sauce and oregano. This part you can change as you see fit. For example, to add to that mixture some salami or ham or vegetables (peppers, onions ..) or change the cheese (gorgonzola would be perfect), etc. Fill piglets those you love.
3 / slika/38057 /
Arrange half circles on the baking sheet (on wax paper best) and put the stuffing on it as you want. The edges of the pastry brush with beaten egg white, cover the remaining rounds and a good squeeze. From the dough, cut out smaller circles (some app. 4 cm) cut to get the 4 triangles, brush with egg white and "paste" ears. Also make small circles of snout. Toothpick make the eyes and nostrils, and insert, if desired, cumin and grains of pepper and cloves. When all this is a little brush rebooted yolk, beaten with a little milk. Bake 20 to 25 minutes at 170-200 degrees Celsius. slika1 pic2

Serving
Maybe this recipe looks complicated, so I thought, but it really is not. It was almost really fast, and kids went crazy, eat almost everything away before midnight :)
Oh yeah, I turned them 20 pieces in this recipe.
Bon appetit everyone and Happy New Year :)
Ingredients
Dough
 400 gr wholemeal  1 pack of dry yeast  1 egg  2 dl sour cream  1 dl warm milk  pinch of salt
Marzipan
 150 grams of flour  100 gr margarine  a little salt
Topping
 optional cheese (eg Gouda)  optional tomato sauce  optional oregano
For joining and coating
 1 egg white  1 egg + milk

Norma
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Offline norma427

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I donít think many members would be interested in making pizza pigs, but since I was curious how two doughs would work together and since no water was called for in the recipe I mixed the two doughs and made the pizza pigs today.  I was also curious about how Greek yogurt would work in this recipe. 

The two doughs were very easy to work with and the first dough smelled very good.  I guess that was from the yogurt, but donít know.  I did scald the milk in this recipe even though that wasnít called for.  This would be a good molding pizza dough in my opinion.  The dough rolled out easily.  In my opinion the pizza pigs tasted good and are very tender.   

If anyone has any questions just ask.  I did use more Greek yogurt and margarine than is shown in the picture with the ingredients.

These are the pictures of the pizza pigs and the process of making them.  The pizza pigs were just filled with tomato sauce, mozzarellas and Greek oregano. 

I had leftover dough and oiled and balled it.  If the dough ball is still good until Tuesday I will try something with it.

Norma
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Offline norma427

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Norma
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Offline norma427

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Norma
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Offline norma427

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Norma
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Offline norma427

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Norma
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Offline dellavecchia

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I swear that is the cutest thing I have ever seen.

John

Offline norma427

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I swear that is the cutest thing I have ever seen.

John

Thanks John.  My daughter ate 2 of the pig heads and I am saving some for grandson tomorrow.  I think my grandson will like a pizza in the shape of a pig head.  My mom will also get one.

Norma
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Offline norma427

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This is how the dough looks that was leftover from the pig pizzas this morning.  It smells almost like a starter dough.  The dough has a pleasant smell.  I guess that is from the Greek yogurt, but donít know.  I am somewhat surprised that the dough doesnít appear to be fermenting at all.  I wonder if the part of the dough looking like it isnít fermenting is from all the margarine in the recipe.  There sure was enough ADY used that the dough should be fermenting some I would think.  I will try to use part of this dough ball in a cutter pan tomorrow and roll the dough again.

Pictures of top and bottom of dough.

Norma
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Offline norma427

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I took the piggy head dough to market today and later today used it to make a deep dish pizza.  I rolled the dough and placed it in a blackbuster steel pan, then loaded it up with sliced meatballs, sweet Italian sausage, pepperoni, a blend of mozzarellas and sauce.  I was surprised at how tender the crust was on this deep dish pizza.  It texture sure wasnít anything like the piggy heads I made on Saturday.  Steve said the dough smelled like strawberries, but the final baked deep dish crust sure didnít taste like that. 

I think Sukie would have liked this pizza, but I didnít have time to look for her. 

Norma
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Offline norma427

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Norma
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Offline norma427

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Norma
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Offline CDNpielover

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What an awesome thread, thanks for sharing, Norma!

Offline adletson

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My kids would flip for this.  What did you end up using for the eyes?  I see the recipe gives you options. 

Offline norma427

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What an awesome thread, thanks for sharing, Norma!

Thanks CDNpielover!

Norma
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Offline norma427

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My kids would flip for this.  What did you end up using for the eyes?  I see the recipe gives you options. 

adletson,

I am glad you kids would flip for piggy pizzas.  I ended up using peppercorns for eyes, but told everyone to take them out before eating the piggy pizzas.  My grandson did really like the piggy pizzas and so did my mom.

Norma
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