Giant yorkshire pudding pizza
Try this unique and delicious Giant Yorkshire Pudding Pizza recipe! Combining the classic, fluffy Yorkshire pudding with rich pasta sauce and gooey mozzarella cheese, this irresistible dish makes for the perfect family dinner or impressive party appetizer. Simple ingredients and easy steps make this a must-try fusion of traditional British and Italian cuisines.
- 30 Mar 2024
- Cook time 30 min
- Prep time 5 min
- 2 Servings
- 6 Ingredients
Giant Yorkshire pudding pizza is a delightful and innovative comfort food that combines the best of both worlds: the crispy, airy texture of a traditional Yorkshire pudding and the mouthwatering flavors of your favorite pizza. This dish is perfect for those who love to experiment in the kitchen and try something new. It’s an incredibly versatile recipe that can easily be customized with your favorite toppings.
Ingredients:
Instructions:
- Preheat your oven to 220°C (428°F). Place a 10-12 inch oven-safe skillet or baking dish in the oven to heat.
2. Mix the Batter:
- In a large bowl, whisk together the flour and eggs until smooth.
- Gradually add the milk while continuing to whisk, ensuring there are no lumps. Set the batter aside to rest for at least 10 minutes.
- Carefully remove the hot skillet or baking dish from the oven.
- Add the olive oil to the dish, swirling to coat the bottom and sides evenly.
4. Bake the Yorkshire Pudding:
- Pour the batter into the hot, oiled skillet or dish.
- Place it back in the oven and bake for about 20-25 minutes, or until the pudding is puffed up and golden brown. It should be crisp around the edges and set in the middle.
5. Add the Pizza Toppings:
- Remove the baked Yorkshire pudding from the oven and reduce the oven temperature to 200°C (392°F).
- Spread the pasta sauce evenly over the surface of the pudding.
- Sprinkle the mozzarella cheese over the sauce.
- Return the skillet or dish to the oven.
- Bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Remove from the oven and allow it to cool slightly before slicing.
- Serve warm and enjoy your Giant Yorkshire Pudding Pizza!
Tips:
- Ensure that the oil in the baking dish is very hot before adding the batter; this helps in achieving the perfect rise and crispy texture.
- Do not open the oven door while baking, as this can cause the Yorkshire pudding to deflate.
- Feel free to add your favorite pizza toppings like pepperoni, mushrooms, bell peppers, or onions.
- Let the batter rest for at least 30 minutes before pouring it into the hot oil. This allows the flour to fully absorb the liquids, resulting in a better texture.
- Pre-cook any toppings that require longer cooking times before adding them to the pizza to ensure everything is properly cooked.
- Use whole milk or 2% milk instead of 1% for a richer flavor and better texture, if you prefer.
Giant Yorkshire pudding pizza is an exciting twist on traditional pizza that is sure to impress your family and friends. With its unique combination of crispy Yorkshire pudding and savory pizza toppings, it’s a meal that stands out. Remember, the key to a perfect Giant Yorkshire pudding pizza is in the details: a hot oven, resting the batter, and not opening the oven door during baking. Enjoy this delicious fusion dish hot out of the oven, and don't be afraid to get creative with your toppings!
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 450kcal | 18% |
| Protein | |
| Protein 27g | 17% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 2.56g | 7% |
| Sugar 9g | 9% |
| Fat | |
| Fat 20g | 23% |
| Saturated 6g | 20% |
| Cholesterol 320mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 290mg | 52% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.56mg | 43% |
| Vitamin B3 2.64mg | 16% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 1.65ug | 69% |
| Vitamin C 0.76mg | 1% |
| Vitamin E 1.78mg | 12% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 330mg | 26% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 2.33mg | 21% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 440mg | 36% |
| Potassium, K 520mg | 15% |
| Selenium, Se 40ug | 76% |
| Sodium, Na 310mg | 20% |
| Zinc, Zn 2.76mg | 25% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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