JAH Rotisserie Seasoning is a custom blend of Herbs & Spices. Designed specifically for Rotisserie-Style Chicken. You often smell and see this style of Seasoned Chicken spinning on the Rotisserie at your local supermarket. Use JAH Rotisserie Chicken Seasoning to bring the home-style goodness of …
JAH Tandoori Spice! This Tandoori Spice mix is made with 26 Ingredients. Carefully combined in ratios to deliver a Dominant Savory, Mildly Spicy Flavors with Exotic Spices for undertones that creates a wonderful aroma that will fill the Kitchen entirely. Great for BBQ & Homecooking …
Enjoy an addictive complete 12 blend Maritime Bagel Seasoning that can be used in many places to add that something extra to a dish or as the dominant blend to a particular dish. It is phenomenal with Breads & Cheese. What is Maritime Bagel Seasoning …
Pasta Pitas are just something else! Brushed with Garlic Butter & sauced with Pasta Meat Sauce. Topped with torn Provolone Cheese for a Deliciously Greasy Treat. Oven baked, garnished and served. These are a very convenient snack right after making some Pasta Sauce using the …
Ragu style Pasta Sauce simmered for 2 hours or more to develop the concentrated flavors for your favorite Pasta dishes. Made from Tomatoes & Juice, Soffritto, Tomato Paste, with a nice blend of Herbs & Spices and a lot of Basil. Resulting in a Delicious …
Steamed Pita Pocket stuffed with Vegetables & Hot Tandoori Chicken sauced with that Mayosa Sauce for a seriously good Tandoori Chicken Pita Pocket. Make this with leftover Tandoori Chicken or Kebabs. I usually make extras whenever making Tandoori Chicken. Just so I can use the …
Greek Chicken either Seasoned with Greek Seasoning and cooked or Marinated before being cooked. Either way you do it, make sure you have a good Greek Seasoning. Use JAH Greek Seasoning or Cavender’s All Purpose Greek Seasoning for this recipe. There are actually many types …
The Garlic Burger made with a Quarter Pound Ground Beef Patty and Aioli Mayo Sauce on a Garlic Buttered & Toasted Hamburger Bun. Now that’s what I call a Garlic Burger. Serve these up with some Aioli Fries and Aioli Mayo on the side for …
Air Fried Aioli Fries with Thick Cut Fries tossed in Aioli. Garnish with Parsley, Aleppo, or Parmesan. Serve them up with some Aioli Mayo/Garlic Mayo dipping sauce on the side. This is one of the key benefits in Air Fryer Fries. You can use specialty …
Pita Bread with Hummus and Garlic Butter & Maritime Bagel Seasoning on top! This is just so nice to tear into as a side to numerous dishes, as a Snack or for Breakfast. Maybe I should just call this the Humming Pita because it’s going …
Make this Garlic Butter Rice in a Rice Cooker with Garlic Butter & Chicken Broth. It’s a very nice dish to serve as a side. Its got that Garlicky Kick in combination with a good quality strong Chicken Broth and speckled with the Herbs & …
Tandoori Fries with Store bought Thick Cut French Fries either Deep Fried or Air Fried and seasoned with that wonderful blend of Tandoori Masala, just loaded with flavor. Serve it with some Samosa Dipping Sauce on the side for dipping. Tandoori Masala Whether you Deep …
Salt and Pepper Fries with a hit of Tang! It’s a very simple Fry Seasoning that can be used on Deep Fried or Air Fried French Fries. Add as little or as much as desired over the Fries. Salt and Pepper Seasoning The ratio is …
This post is to give you a spark of curiosity. We are talking about Butter Popcorn Seasoning as an ingredient for everyday cooking. Yes, it is used for more than just seasoning Popcorn. Knowing that this can be used in various amounts anywhere the desire …
Introducing the Pitza! You are about to enjoy the Puffiest Pizza on a Light & Airy Dough that is extremely soft. It’s like a Cloud or a Pillow Pizza. You’re going to really love these.
Sauce it up with your favorite Pizza Sauce and top it off with your choice of Toppings & Cheese for your very own Personal Pitza.
This recipe makes about 12 personalized Pitzas. Build all of the Pitzas and set aside on a baking tray the ones you want to eat right now and the others on a baking tray to freeze for later.
A Pitza is slightly different than a Mini Pizza. Store bought Mini Pizzas uses a dough with very little yeast and is parbaked before being assembled. A Pitza is much thicker than a Mini Pizza and more resembling a personal sized pizza. Although the ingredients for both is very similar.
Although it uses the same dough as JAHZKITCHEN version of a Pita Bread. Pita Pizzas are built on Pitas that have already been cooked resulting in a thin crust like pizza. Pitzas use the same dough uncooked and it has a drastic effect on the end product.
Although the size is right about there, the Pitza uses a different dough than the Classic Hand Tossed pizza dough. It is also much thicker with a light & airy feel. Almost pillow like and very tender, much softer than pizza dough. Pitza are also sauced and topped right to the edge the same as mini pizzas.
The Dough is the same except the Deep Dish is parbaked and the Pitza uses the Pita dough uncooked and are much smaller, like a Single Serve Pizza.
Made up the same way you would Pita Bread but instead of rolling them out flat, cooking them and then building the pizza you just flatten them out with the palm of your hand and finger tips to build the pizza before cooking. No rolling required. These take about 2 hours to proof. After that they are ready to use.
Extras Pitzas can be built and placed on a baking tray to be frozen to cook at a later time.
You need the Poly Flour already made up. This is what creates the softness in the dough and causes smaller air bubbles throughout.
The first stage is to make a slurry. This develops the gluten in the dough and takes about 30 minutes.
The second stage is to combine the remaining ingredients to create the dough. Proofed for about 1 hour or until doubled in size.
The last stage is portioning the dough balls out and then letting them rest. This takes about 20 – 30 minutes. After this the Pitzas can be built.
After you have these portioned out at 90 g each and set aside covered to loosen a bit, it’s time to make the Pitzas! No rolling pin is needed here.
Any Pizza Sauce that you would put on a pizza including specialty sauces like Ranch & Caesar or Donair Sauce for the Donair Pitza. Place a good amount on because the dough is on the thicker side. My go to sauces are the Classic Pizza Sauce & the Quick Tomato Sauce.
I am always messing around with Pizza Sauce and make quite a few of them. The one below is CAL Pizza Sauce and was used for the Beef & Onion Pitzas. Place everything into a pot, bring it to a boil and set aside to cool down before saucing the Pitzas.
Place any good quality toppings you want, just the same as any Pizza.
The Pitza below and used through this post was made with Beef, Onions & Green Onions on top with Marble Cheese. I cooked the Ground Beef with some Worcestershire sauce.
Any Cheese or Blend of Cheese can go on. A very good cheese blend is a 3:1 ratio of High moisture Mozzarella Cheese and Provolone. Sometime with added Cheddar Cheese. With certain Pizzas it just adds that sharpness.
Crank the oven to the highest setting and let it preheat. Place the Pitzas on a baking sheet and build them up. Place the baking tray into the oven and cook for 5-6 minutes. Optionally broil the top for more browning.
If you see any large air bubbles forming, pierce them with a fork.
