Oatmeal Bread

Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey.  We love this delicious healthy bread recipe.

I love rolled oats, especially in baked goods because it gives them a nice texture, flavor, and some added fiber.  Don’t miss other recipes using oats, like Carrot Muffins, Oatmeal Cake, and Oatmeal Chocolate Chip Cookies.

Why I LOVE this Recipe:

  • Adaptable: throw in some nuts, dried cranberries, or chocolate chips.  See tips below.
  • Freezer friendly: My motto is always “make one and freeze one”.

Ingredients in Oatmeal Bread:

  • Milk: any kind will work.
  • Rolled oats: not quick or instant oats.
  • Butter: for flavor and to help the bread rise.
  • Honey: adds natural sweetness and helps keep the bread moist.
  • Instant yeast: active dry yeast will work as well.
  • Water
  • Whole wheat flour: or whole wheat white flour. The half and half flour mixture ads some nutrients while still allowing the bread to be fluffy rather than dense.
  • All-purpose flour: Bread flour or all-purpose flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be soft and smooth, slightly sticky, but pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.
  • Egg wash: for a golden brown crust and to help the dried oats stick on top.

How to Make Oatmeal Bread:

1. Soak the oats:  Add oats and butter to the bowl of a stand mixer or to a large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.

2. Make bread:  Add honey, warm water, instant yeast, salt to the bowl and stir well to combine. Add the whole wheat flour  and mix on medium low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.

Two process photos of oats soaking in milk then bread ingredients added.

3. Let rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.

4. Shape loaves: Punch down the dough and divide into two. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.

Four process photos of risen bread, punched down, shaped in loaves, and baked.

5. Second rise:  Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.

6. Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

Variations:

  • Add Raisins: Add 1 cup in step 4 (after the first rise), and gently knead them into the dough.
  • Add Nuts: Add 1 cup in step 4 (after the first rise), and gently knead them into the dough.
  • Other dried fruit: dried blueberries, dried cranberries, apricots, or dates.  Add 1 cup in step 4 (after the first rise), and gently knead them into the dough.
  • Add chocolate chips: add 1 cup in step 4 (after the first rise).  Gently sprinkle the chocolate chips on 1 dough ball, then press them into the dough.  Fold the dough over and repeat, slowly kneading them into the bread.
  • Cinnamon sugar topping: mix 3 tablespoons sugar with 1 teaspoon ground cinnamon.  Sprinkle cinnamon sugar over the bread in step 6, just before baking.

To make in a bread machine: You may want to halve the recipe to make one loaf, depending on the capacity of your bread machine.

Vegan/Dairy-free oat bread: Substitute dairy free butter and almond milk, and omit the egg wash.

For Active dry yeast: If you know your yeast is fresh it’s not necessary to proof the yeast in this recipe.  Simply substitute an equal amount and add it in place of instant yeast.

Freshly baked oatmeal bread on a cutting board.

Make Ahead And Freezing Instructions:

To make ahead: Make the bread dough through step 2, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

To freeze bread dough: Prepare the recipe through step 3, before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

More Delicious Bread Recipes:

  • Honey Whole Wheat Bread
  • Homemade White bread
  • Lemon Blueberry Bread
  • Easy Scones

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Oatmeal bread on a bread board with two slices cut from it.

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Oatmeal Bread

Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey. 
Course Appetizer, Breakfast, side course
Cuisine American
Servings 2 loaves
Calories 1157kcal
Author Lauren Allen

Ingredients

  • 2 cups milk , brought to a simmer
  • 1 cup rolled oats (not quick or instant oats)
  • 4 tablespoons butter , softened
  • 1/2 cup honey
  • 4 ½ teaspoons instant yeast
  • 1/2 cup warm water
  • 2 1/2 cups whole wheat flour
  • 2 1/4 -3 cups all-purpose flour
  • egg wash: 1 egg mixed with 1 tablespoon of water

Instructions

  • Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
  • Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed. 
  • First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
  • Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
  • Second rise:  Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
  • Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

Notes

To make in a bread machine: You may want to halve the recipe to make one loaf, depending on the capacity of your bread machine.

Vegan/Dairy-free oat bread: Substitute dairy free butter and almond milk, and omit the egg wash.

For Active dry yeast: If you know your yeast is fresh it’s not necessary to proof the yeast in this recipe.  Simply substitute an equal amount and add it in place of instant yeast.

Make ahead Instructions: Make the bread dough through step 2, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

To freeze bread dough: Prepare the recipe through step 3, before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

Nutrition

Calories: 1157kcal | Carbohydrates: 192g | Protein: 40g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 79mg | Sodium: 335mg | Potassium: 1323mg | Fiber: 28g | Sugar: 82g | Vitamin A: 940IU | Vitamin C: 1mg | Calcium: 375mg | Iron: 8mg

Nutritional information is for 1 loaf of bread (recipe makes 2 loaves).

Recipe adapted from a reader submission; Joan Klingler, Moscow Idaho

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Oatmeal Bread appeared first on Tastes Better From Scratch.

Weekly Menu Plan {Number 9}

We are on week nine of our weekly menu plan! We hope you have been enjoying each week of the recipes specifically designed to help you in your recipe planning.

Take advantage of this weekly menu plan that has all the favorite recipes that families love! It is so easy to follow with my daily dinners, a breakfast and a sweet treat making this a delicious combination. 

 

Weekly Menu Plan {Number Nine}

Easy dinner meals with a night of left overs or out to dinner. Plus a sweet treat dinner and a delicious and savory breakfast. I am so excited to share this weeks menu plan with you. It is filled with all of my most popular recipes and the flavors are amazing in each recipe. Each night is ready to go meals that take less than an hour to make. These are a huge hit with families! 

Enjoy the ease of knowing what you are making every night plus an easy printable grocery list that has the weekly menu plan groceries on it. Everything is conformed for a family friendly meal and hopefully there are even left overs for the next day. Everything you need in one post, made easy for you! 

20 Minute garlic beef and broccoli lo Mein dish

20 Minute Garlic Beef and Broccoli Lo Mein

20 Minute Garlic Beef and Broccoli Lo Mein has melt in your mouth tender beef with broccoli, carrots, and noodles. The sauce adds such amazing flavor to this incredibly easy meal! 

Avocado chicken salad in a sandwich with the weekly menu plan Tuesday over top.

Avocado Chicken Salad

Avocado Chicken Salad is easy to make and you will never want to make your chicken salad without avocado again! Perfect on a sandwich, croissant or served with tortilla chips!

Best broccoli cheese soup with the weekly menu plan over top with Wednesday on it.

Best Broccoli Cheese Soup Recipe

The Best Broccoli Cheese Soup is a thick, rich and creamy soup with chunks of tender broccoli pieces, shredded carrots and a hint of nutmeg all cooked together in melted sharp cheese! The perfect comfort soup for the colder months!

Slow cooker beef tips photo with the weekly menu plan Thursday over top.

Slow Cooker Beef Tips Recipe

Slow Cooker Beef Tips are tender beef slices, mixed with chopped mushrooms and onion mix slow cooked to perfection! Easy weeknight meal!

Grandmas's perfect fluffy pancakes photo with the weekly menu plan Saturday lettering over top.

Grandma’s Perfect Fluffy Pancakes

Fluffy pancakes make waking up in the morning even better. Drizzle warm syrup over top thick, fluffy pancakes that will melt in your mouth with every bite!

Perfect garlic roasted chicken with vegetables photo with the weekly menu plan Sunday over top.

Perfect Garlic Roasted Chicken with Vegetables

Garlic roasted chicken with vegetables is a whole chicken rubbed with an herb butter then stuffed with a mixture of seasonings. Roasted in a large skillet combined with fresh, flavorful vegetables!

Turtle brownies photo with weekly menu plan dessert over top.

Turtle Brownies

Crazy moist Turtle Brownies seeping with pockets of caramel, infused with pecans and chocolate chips, smothered in the BEST chocolate frosting and topped with more caramel. AKA heaven. 

Printable Shopping List:

I made this as easy as possible by even providing a FREE shopping list that is easy to print and makes your grocery shopping days much easier. Enjoy this simply put weekly menu plan recipes and grocery shopping list this week. 

  • Monday Dinner: 20 Minute Garlic Beef and Broccoli Lo Mein
  • Tuesday Dinner: Avocado Chicken Salad
  • Wednesday Dinner: Broccoli Cheese Soup Recipe
  • Thursday Dinner: Slow Cooker Beef Tips Recipe
  • Saturday Breakfast: Perfect Fluffy Pancakes
  • Sunday Dinner: Perfect Garlic Roasted Chicken with Vegetables
  • Dessert: Turtle Brownies

This Weekly Menu Plan is just the beginning to SO much greatness. Let me help you plan out a week’s worth of meals plus a sweet treat to compliment the week. No more worrying about dinner plans during the week with this weekly menu plan to help plan and provide you the best meals out there.

Each menu plan has a grocery list that is easy to print and convenient for taking with while grocery shopping. Simply cross off or check mark each grocery item as you go!

Click Here for the Grocery List Printable

Click Here for the Grocery List Printable

Post Updated on May 1, 2020

Originally Posted on August 25,  2015

Pizza Dough recipe – homemade pizza made easy!

Introducing the RecipeTin Eats’ pizza dough recipe! An easy pizza crust for homemade pizza that’s everything you want it to be – puffy crust with a chewy, moist crumb on the inside. Enough structure to pick up, but not thin and stiff like a cracker.

Make it in 40 seconds flat using a food processor, or knead by hand in 5 minutes. Top with anything your heart desires – or use our Pizza Sauce and one of our favourite pizza toppings!

Overhead photo of homemade pizza dough recipe - pepperoni pizza

Pizza Dough recipe

This is the RecipeTin Eats’ family pizza dough recipe. We stray on occasion, to try different types. But we always return to this one.

It’s a rare thing when the entire RTE family agrees on something to do with food. So when I tell you that we all agree this is the best pizza crust recipe, that means something!

It makes a homemade pizza crust like you get from your favourite wood fired Italian pizza place. Puffy edges that are slightly crispy on the outside, but chewy and moist like Artisan bread on the inside.

The base gets crispy enough so each slice has just enough structure to pick it up with one hand, rather than being a sloppy mess. But it still has that slight bend on the end, so you know the base of the crust is not dry and stiff like a cracker, nor paper thin.

See? Prawn pizza evidence!

Showing structure of homemade pizza dough - slice of Prawn Pizza
Slice of prawn pizza – shows how this homemade pizza crust has enough structure to be picked up without being sloppy

Ball of dough and spreading pizza sauce on homemade pizza crust

How to make homemade pizza – 3 easy steps

  1. Make dough & Rise 1 – make the dough, Rise #1 for 1 – 2 hours;
  2. Balls & Rise 2 – form 3 balls, then do Rise #2 for 1 hour;
  3. Top & bake – Stretch out to make pizza crust, spread with sauce, toppings of choice, bake 10 minutes!

Useful tip: The dough can be made ahead up to 5 days. And it can sit around for hours once the individual pizza balls are formed. So don’t fret about getting the timing exactly right!


What you need for pizza dough

Here’s what you need to make pizza dough:

Ingredients in homemade pizza dough

  • Yeast – instant / rapid rise yeast is what I use because it makes the dough rise faster and eliminates the need to dissolve yeast in water. However, the recipe includes directions for active dry yeast too (ie ordinary yeast powder);
  • Sugar – helps the dough rise and brown the crust;
  • Salt – nobody likes a bland, flavourless pizza crust!
  • Warm water – yeast loves warmth so it helps the dough rise faster;
  • Olive oil – required to keep the crust inside when making pizza in home ovens. Traditional Italian pizza dough doesn’t have oil, but that’s because pizzas cook in 3 minutes in fiercely hot pizza ovens that reach 400°C/750°F. Home ovens will max out at about 275°C/530°F or less = longer to bake = crust dries out unless we use oil.

Part 1: How to make pizza dough

It. Is. EASY! And so many options:

  • Hand knead – 5 minutes
  • Standmixer – 3 minutes
  • Food processor – 40 seconds (yes, really!)

How to make pizza dough

  1. Mix flour, yeast, salt and sugar, then mix in water and oil;
  2. It will come together into a rough dough that comes away from the wides;
  3. Scrape out onto a floured work surface and bring it together into a ball; then
  4. Knead for 5 minutes using your hand or 3 minutes in a stand mixer (see below for food processor).

This is what the dough looks like before and after kneading. It doesn’t need to be completely smooth like some bread doughs.

How to make pizza dough
Pizza dough before and after kneading.

 


40 Second Pizza Dough – food processor

And here’s how to make it using a food processor. The dough pulls away from the edges and blade so the food processor is easy to clean, which makes this method even more appealing!

How to make pizza dough


Dough Rise # 1

After the dough has been kneaded using your method of choice, it’s time to let it rise.

  1. Drizzle the same bowl with olive oil, then put the dough in;
  2. Cover with cling wrap and rise 1 hour in warm place. Once the dough has risen, use immediately or refrigerate up to 5 days for even better flavour!

How to make pizza dough

Optional: Fridge up to 5 days = extra flavour!

The beauty of this dough that it’s fantastic made and cooked right now, but it’s better tomorrow and even better on day 5! This is because dough develops more flavour over time.

Typically, I make pizza dough the night before, leave it overnight then make it the next day.

 

Homemade Rocket Prosciutto Pizza
Prosciutto and Rocket Pizza – classic Italian

Part 2: Forming balls

If you refrigerated your dough, take it out of the fridge 3 hours prior to bring it to room temp before proceeding with these steps.

  1. Scrape dough out of bowl;
  2. Shape into a log, knocking out all the air, and cut into 3 equal pieces;
  3. Tuck the sides of the dough underneath, money-bag style;
  4. This stretches the dough on one side so you have a smooth surface;
  5. Place on a tray, then cover with a damp tea towel;
  6. Rise for 1 hour until almost doubled in size.

How to make pizza dough

Part 3: Stretch pizza base

There’s many ways to stretch dough to make the pizza base and they all work just fine, just remember these 2 golden rules:

  1. Don’t handle the edges so you don’t knock the air out = authentic puffy edges
  2. Use a light touch – if you press the dough to death you’ll end up with a dry, super crisp crust

Do not stress about forming perfect bases. Patch tears with extra dough. Wonky and bumpy = hidden once baked. Rustic = authentic!

 I typically use this easy stretch-on-counter method:

How to stretch pizza dough

  1. Use fingers to flatten puffy dough dome and stretch it out slightly. I never press down or pinch the edges;
  2. Once you flatten with your fingers / palm, then start using your hands to stretch and pull the dough to make it larger, rotating as you go, until it’s almost about 25cm / 10″ wide;
  3. Drag onto pizza pan, then continue to shape, pulling right to the edge of the pan.

This method is prone to some unevenness in the base, but once baked you don’t notice / it’s “rustic” and real!


Part 4: The Sauce

Here are our Pizza Sauce recipes. There’s two versions:

  1. Cooked down pizza sauce using canned tomato, simmered to cook out water, then cooled prior to using;
  2. Almost instant pizza sauce made using tomato paste. I like this one because there’s a slight sourness that cuts through the richness of the toppings.
Quick pizza sauce made with tomato paste
Almost instant pizza sauce made with tomato paste. The tart flavour is perfect for using on pizza!
Homemade Supreme Pizza
Supreme pizza. At least 2 types of meat is mandatory – this has 3!

Part 5: Toppings – don’t be greedy!

See the RecipeTin Eats Pizza Toppings menu for recipes for our favourite pizzas.

You can top pizzas with anything your heart desires, but the key thing to remember is this: LESS IS MORE!

Pizza bases like this are not built for fully loading with toppings. It weighs down the dough, prevents the crust from rising, the centre of the pizza ends up soggy and it will be sloppy when you pick it up.

I’m the biggest offender of being greedy with toppings – and I always regret it. So this lecture is really for me!

Pizza Toppings

Useful tip: use freshly shredded cheese rather than store bought which is cut thicker so it’s heavier, so it weighs down the dough and you get less surface coverage.

Potato Rosemary Pizza in a pizza pan, fresh out of the oven
Potato Rosemary Pizza, a personal favourite! Carb on carb heaven….

Part 6: Baking

Pizza stone > pizza pan with holes > baking sheet.

I use a pizza pan with holes in it 99% of the time for sheer convenience. The holes lets the heat have direct contact with most of the base which makes it crisper than using a normal baking tray, and it’s less fussy to use than a baking stone.

If you use a baking stone, you need to assemble the pizza on a paddle, then slide it onto the preheated stone. (See recipe notes for directions)

Pizza pan with holes

Pro tip: look for pizza pans with extra large holes. Holes = crispier base!

Close up of homemade BBQ Meatlovers Pizza
BBQ Meatlovers’ Pizza

Eating (and leftovers)

If you use a knife and fork to eat pizza, I’m afraid we can’t be friends….

Hands all the way. You won’t have grease running down your elbows because they’re homemade so we use a fraction of the oil of Dominos and Pizza Hut. Which, to my logic, means we can have MORE with LESS GUILT.

If you’ve got leftovers, the microwave is always there for emergencies – though you know it’s going to mean a soft crust. The best way is to use a covered skillet – this makes the crust crisp again whilst also reheating the top. The other way is covered on a baking tray in the oven.

And of course, there’s cold pizza, eaten straight from the fridge. I’m not a cold pizza gal, but I won’t judge. Because I truly believe to my very core that no one should tell you how you should or should not take your pizza. Do as you please! – Nagi x


Watch how to make it

Here’s the recipe video to knead the dough by hand. See below for the 40 second food processor method.

And here’s the recipe video for the 40 second pizza dough. After the dough is made, the steps are exactly the same and the pizza crust comes out exactly the same!

Pepperoni pizza

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Pizza Dough recipe

Recipe video above. This pizza dough can be made in 40 seconds flat using a food processor (see 2nd recipe card below), or just 5 minutes of hand kneading. It makes a pizza crust like you get at Italian wood fired pizzerias – puffy edges with a chewy crumb, enough structure so you can pick up slices rather than being a sloppy mess. But not dry and stiff like a thin cracker! Best to use weights provided, if you can.
Course Mains
Cuisine Italian, Western
Keyword easy pizza dough, pizza dough
Prep Time 30 minutes
Cook Time 30 minutes
Dough rising 3 hours
Servings 3 pizzas, 30cm/12″
Author Nagi

Ingredients

  • 600g (4 cups) bread flour , or plain/all purpose (Note 1)
  • 2 tsp (6g) rapid rise or instant yeast (Note 2)
  • 2 tsp (12g) salt , kosher / cooking salt (Note 3)
  • 4 tsp (20g) white sugar
  • 4 tbsp extra virgin olive oil
  • 375 ml (1 1/2 cups) warm tap water (375g, Note 4)

For Working:

  • 1 tbsp Extra Flour
  • 2 tsp Extra Olive Oil

Instructions

Hand Kneaded Dough:

  • Place flour, yeast, sugar and salt in a large bowl. Mix with a wooden spoon.
  • Make a well in the centre. Pour in oil and water. Mix to bring together so it comes away from the side of the bowl.
  • Sprinkle work surface with 1/2 the Extra Flour. Scrape dough out of bowl.
  • Bring together into a ball then knead for 5 minutes until pretty smooth (see video for Before v After, Note 5). Shape dough into a ball.

Rise #1:

  • Drizzle large bowl with Extra Olive Oil (can use same bowl).
  • Place dough in, turn over and rub top with oil.
  • Cover with cling wrap, then put in a warm place for 1 – 2 hours until it doubles in size. (Rise #1)

Optional fridge – flavour development:

  • Refrigerate bowl with proofed dough for up to 5 days. Flavour gets better with time. (Note 7)

Form small balls, Rise #2:

  • Scrape dough into bowls, shape into log, fully deflating dough in the process.
  • Cut into 3 equal portion – 330g / 11.6 oz.
  • Tuck the sides under, money-bag style, so you have a smooth side.
  • Place balls, smooth side up, on a large tray – 5cm / 2″ from edge of tray, 10cm / 4″ from each other.
  • Cover balls with lightly damp tea towel.
  • Leave in warm place 1 hour until almost double in size. (If fridge cold, will take 3 hours).

Stretch pizza base:

  • Preheat oven to 275°C / 530°F, or as high as it will go. Put shelf in top third of oven.
  • Sprinkle work surface with 1/2 tbsp flour. Place dough on top.
  • Without touching the edges, use finger tips and back of fingers to deflate dough gently and spread out into a 20cm/8″ round. Then use your fingers to stretch the dough, working around the circle, until it’s almost the size of a 30cm / 12″ pizza pan.
  • Drag onto the pizza pan, then finish stretching it to fill the pan. Leave 1 cm / 1/3″ of the edge untouched as much as possible (for puffy edges!)

Topping / Cooking (work quickly!):

  • Spread with 1/4 cup pizza sauce, then toppings of choice (see Topping recipes here).
  • Bake 10 minutes, rotating at 4 minutes and checking at 8 minutes, until cheese is melted and has some golden spots.
  • Cut into wedges, serve immediately!!

Notes

1. Flour – bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose / plain flour works just fine!

2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt)

4. Water temp – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

5. Pizza dough doesn’t need to be as smooth as other breads. Dough should be soft and a bit sticky – not so sticky it gets stuck all over your hands, but JUST enough flour so it’s barely sticking to your hands. Softer dough = better pizza crust, tough dry dough = dry pizza!

6. Dough rising – time will vary depending on room temperature, humidity. Over 30°C, should rise in 1 hour. 25-27°C = 1.5 – 2 hrs.

If it’s not rising, move to somewhere warmer – will work fine even if it takes 5 hours to rise.

Warm place ideas – run empty dryer, turn off then put bowl inside. Or oven at 30°C. Do not put in direct sunlight.

7. Fridge & flavour development: fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful pizza crust.

 

Close up of Homemade pizza dough recipe - pepperoni pizza

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40 Second Pizza Dough – Food Processor

Recipe video above. This pizza dough can be made in 40 seconds flat using a food processor, or just 5 minutes hand kneading. It makes a pizza crust like you get at Italian wood fired pizzerias – puffy edges with a chewy crumb, enough structure so you can pick up slices rather than being a sloppy mess. But it’s not dry and stiff like a thin cracker. Make and use now, or keep it in the fridge for up to 5 days – like Artisan bread, the flavour gets better with time! Best to use weights provided, if you can.
Course Mains
Cuisine Italian, Western
Keyword easy pizza dough, pizza dough
Prep Time 5 minutes
Servings 3 pizzas, 30cm/12″
Author Nagi

Ingredients

  • 600g (4 cups) bread flour , or plain/all purpose (Note 1)
  • 2 tsp (6g) rapid rise or instant yeast (Note 2)
  • 2 tsp (12g) salt , kosher / cooking salt (Note 3)
  • 4 tsp (20g) white sugar
  • 4 tbsp extra virgin olive oil
  • 375 ml (1 1/2 cups) warm tap water (375g, Note 4)

For Bowl:

  • 2 tsp Extra Olive Oil

Instructions

  • Place flour, yeast, sugar and salt in large food processor (8 cups/2L+). Pulse twice.
  • With motor on low, pour oil in quickly. Then pour water in slowly over 10 seconds.
  • Continue blitzing for 30 seconds – dough will come together, but won’t be a neat ball (that’s ok).
  • Take dough out and shape into a ball.
  • Follow recipe above for Rise #1, shaping, cooking etc – this dough is exactly the same as the above dough.

Notes

1. Flour – bread flour / pizza flour has higher protein and creates a slightly better chewy crust with some big holes aka Wood fired pizzeria style. But I wouldn’t make a special trip for it – all purpose / plain flour works just fine!

2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt – reduce to 1 1/2 tsp if using table salt (finer grains = less volume for same amount of salt)

4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

Life of Dozer

I’m surprised the pizza was still there when I turned around.

Dozer the golden retriever pizza

 

The post Pizza Dough recipe – homemade pizza made easy! appeared first on RecipeTin Eats.

Pizza toppings

My favourite pizza toppings for homemade pizza! From everyone’s favourite Pepperoni to Italian classics like Margherita and Capricciosa, fully loaded BBQ Meatlovers’ and Supreme, the hardest part about this is deciding which pizza to make tonight.

Welcome to PizzaTin, the home of all things pizza here at RecipeTin Eats!

Pizza Toppings

If this feels like a Domino’s menu for homemade pizza – GOOD! That’s what I’m going for – and this list will continue to grow with time as I add more pizzas.

To kick off PizzaTin, here are recipes for our top 10 favourite pizza toppings plus a list of extra pizza topping ideas. Use a store-bought or homemade pizza crust (it takes 40 seconds, there’s no excuses!).

Are you ready to get your pizza fix??

Homemade Supreme Pizza

Popular Favourite Pizza Toppings

Traditional pizza toppings that are firm favourites – always have been, always will be!

Pepperoni

Lots of pepperoni, and lots of cheese! This firm favourite deserves it’s place at the top of the PizzazTin list.

Ingredients: Pizza sauce, mozzarella, pepperoni

Overhead photo of homemade pizza dough recipe - pepperoni pizza

Supreme

Hot on the heels of pepperoni is Supreme, THE pizza I grew up with. The one rule I have about supreme? It’s gotta have at least TWO meats. Otherwise, it’s just another pizza….

Ingredients: Pizza sauce, mozzarella, bacon, onion, beef mince, capsicum, pepperoni, mushroom, olives

Homemade Supreme Pizza

Hawaiian (Ham & Pineapple)

If you think you don’t like Hawaiian pizza, that’s because you haven’t tried homemade! I used to be one of “those people”…

Ingredients: Pizza sauce, mozzarella, ham, pineapple

Ham and Pineapple pizza (Hawaiian)

BBQ Meatlovers

You don’t even need to use a fancy BBQ sauce here. Any generic store bought BBQ sauce is fine – this one is all about the toppings!

Ingredients: BBQ sauce, mozzarella, pepperoni, bacon, cabanossi, beef mince, ham

Close up of homemade BBQ Meatlovers Pizza

Garlic butter prawns and chilli

Huge Aussie favourite, a pizza topped with garlic prawns AND finished with a drizzle of garlic butter. Heaven in the form of a pizza!

Ingredients: Pizza sauce, mozzarella, garlic butter prawns, capsicum, onion, chilli, rocket

Prawn Pizza

Sausage & Kale

If there was ever a way to get someone to eat kale, this is it!

Ingredients: Pizza sauce, mozzarella, sausage, kale

Sausage and kale pizza

More topping ideas!

Though the recipe for these is not listed below, here are some more pizza topping ideas that we love. I will be working my way through them and adding photos and recipes over the coming months!

  • Hot n’ spicy (spicy salami, capsicum, sliced jalapenos, onions, hot sauce)
  • Aussie pizza (bacon, red onion, a whole egg cracked on)
  • Caramelised onion, feta, beef mince
  • Squid, chorizo, rocket
  • Spring pizza (zucchini, artichoke, asparagus, spinach, and pesto dolloped on just before serving)
  • Seafood pizza (precooked squid, mussels, clams, prawns etc)
  • BBQ chicken (BBQ sauce, shredded chicken, red onion, smoked paprika)

Italian Classics

Pizza toppings for classic Italian favourites, just like you find on the menu of the very best wood fired Italian pizzerias!

Margherita

Classic Italian favourite, one of the best examples of how simple is best! This pizza truly is magnificent.

Ingredients: Pizza sauce, buffalo mozzarella, basil, olive oil, salt

Margherita Pizza (buffalo mozzarella and basil)

Capricciosa (Ham, Artichoke, Mushrooms, Olives)

This is a magnificent combination and a firm RecipeTin Family favourite! 

Ingredients: Pizza sauce, mozzarella, ham, artichoke, mushrooms, olives

Capricciosa- Ham, Artichoke, Mushroom and Olive pizza

Quattro Formaggio (Four Cheese Pizza)

This combination of cheeses is just spectacular! The little pops of blue cheese is sheer perfection.

Ingredients: mozzarella, parmesan, provolone, blue cheese

Quattro Formaggio (Four Cheese Pizza)

Prosciutto and rocket

Another firm favourite, paper thin slices of prosciutto is perfect paired with peppery rocket (arugula). I could eat this every day!

Ingredients: Pizza sauce, mozzarella, prosciutto, rocket/arugula, extra virgin olive oil

Homemade Rocket Prosciutto Pizza

Cheese & Garlic Pizza

Garlic bread – in pizza form! You’ll love the oregano flavour in this.

Ingredients: Pizza sauce, mozzarella, garlic, oregano

Cheese and Garlic Pizza

Potato & Rosemary

Carb on carb perfection. The first pizza I request at every family pizza night! The pops of rosemary flavour in this is just divine.

Ingredients: mozzarella, potato, fresh rosemary, extra virgin olive oil

Potato Rosemary Pizza in a pizza pan, fresh out of the oven

More classic Italian topping ideas

Recipes for these aren’t listed below but will be added as I make my way through them!

  • Broccolini or broccoli (blanch first) and pancetta/speck/bacon
  • Potato, sausage, pancetta/speck/bacon
  • Gorgonzola and mushroom
  • Black olives, anchovies, capers
  • Gorgonzola, radicchio
  • Capers, anchovies, eggplant, capsicum
  • Mixed sliced mushrooms and garlic
  • Rocket, sliced fresh tomato, sliced pancetta
  • Prawn, zucchini, basil, onion
  • Ricotta, cherry tomato, baby spinach

Watch how to make it

Here’s the recipe video for homemade pizza which includes a tasty preview of some of the pizzas listed above!

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Pizza toppings

Here are our top 10 favourite pizza toppings! This list will continue to grow, at which point I’ll start creating separate recipes for each pizza. For now, enjoy this handy 10-in-1 list! Also see – homemade pizza recipe (dough and cooking) and pizza sauce recipe.
Course Mains
Cuisine Italian, Western
Keyword pizza recipes, pizza topping ideas, pizza toppings
Prep Time 10 minutes
Cook Time 10 minutes
Author Nagi

Ingredients

  • 1 pizza base (link)
  • 1/4 cup pizza sauce (link this)

Pepperoni

  • 140 g mozzarella cheese , freshly grated
  • 20 – 30 slices pepperoni , cut 3mm / 1/8” thick

Supreme

  • 130 g mozzarella cheese , freshly grated
  • 1/3 cup onion , cut 0.5cm (1/4”) thick
  • 1/3 cup bacon , cut into 1 x 3cm (1/2 x 2”) pieces
  • 1/2 cup capsicum , sliced 0.5cm (1/4”) thick
  • 12 slices pepperoni , cut 3mm / 1/8” thick
  • 1/3 cup beef mince (ground beef) , formed into 1cm (1/2”) balls
  • 1/3 cup button mushrooms , cut 3mm (1/8”) thick
  • 1/4 cup black olives , sliced

Ham & Pineapple

  • 140 g mozzarella cheese , freshly grated
  • 2/3 cup ham , cut into 2 x 0.5cm (1 x 1/4″) batons
  • 1/2 cup pineapple , cut into small chunks

BBQ Meatlovers

  • 3 tbsp barbecue sauce (instead of pizza sauce)
  • 125 g mozzarella cheese , freshly grated
  • 10 slices pepperoni , cut 3mm (1/8”) thick
  • 1/3 cup bacon , cut into 1 x 3cm (1/2 x 2”) pieces
  • 1/3 cup cabanossi , cut into 5mm (1/4”) pieces
  • 1/3 cup beef mince (ground beef) , formed into 1cm (1/2”) balls
  • 1/3 cup ham , cut into 2 x 0.5cm (1 x 1/4″) batons

Garlic Butter Prawns & Chilli

  • 130 g mozzarella cheese , freshly grated
  • 12 medium raw prawns/shrimp , shelled and deveined
  • 1.5 tbsp butter , unsalted
  • 1/4 tsp salt
  • 1 tbsp garlic , chopped
  • 1/2 cup capsicum , sliced 0.5cm (1/4”) thick
  • 1/2 cup onion , sliced 0.5cm (1/4”) thick
  • 2 tsp long red chillis , sliced finely
  • 1 cup baby rocket , loosely packed

Sausage & Kale

  • 130 g mozzarella cheese , freshly grated
  • 120 g (3/4 cup) pork sausage , skin removed, torn into 12 or so balls
  • 1 1/2 cups kale , stems removed, torn into pieces
  • 2 tsp olive oil

Margherita

  • 125 g fresh buffalo mozzarella , well drained
  • 2 tbsp extra virgin olive oil
  • 10 basil leaves

Capricciosa

  • 140 g mozzarella cheese , freshly grated
  • 1/2 cup artichokes (jarred) drained and sliced
  • 3/4 cup button mushrooms , cut 3mm (1/8”) thick
  • 2/3 cup (about 70g) shaved ham , torn into pieces
  • 1/4 cup black olives , sliced

Quattro Formaggio (Four Cheese Pizza)

  • 110 g mozzarella cheese , freshly grated
  • 1/2 cup (about 70g) sliced provolone cheese , torn into pieces
  • 1/3 cup (about 40g) blue cheese , broken into 1.5cm (1/2”) pieces
  • 3 tbsp parmesan cheese , grated

Prosciutto & Rocket

  • 140 g mozzarella cheese , freshly grated
  • 1 tbsp olive oil , plus extra for drizzling
  • 8 – 10 slices prosciutto
  • 1 cup baby rocket , loosely packed

Cheese & Garlic

  • 160 g mozzarella cheese , freshly grated
  • 2 tbsp garlic , chopped
  • 1.5 tsp dried oregano
  • 1/4 tsp salt

Potato & Rosemary

  • 130 g mozzarella cheese , freshly grated
  • 1 1/4 cups potato (waxy variety) , 2mm (1/12″) slices
  • 1 tbsp fresh rosemary leaves picked, loosely packed
  • 1/4 tsp salt
  • 1.5 tbsp extra virgin olive oil

Instructions

  • Preheat oven to 275°C/530°F, or as high as it will go. Place oven shelf in top third of oven.
  • Stretch dough to form pizza base and slide onto baking pan.
  • Follow topping directions below, then place in oven.
  • Turn pizza at 4 minutes so it cooks evenly, and check at 8 minutes (even if recipe says 10 minutes). Take out early if cheese gets too brown.

Pepperoni

  • Spread pizza sauce over base, followed by cheese.
  • Distribute pepperoni over pizza, and bake.

Supreme

  • Spread pizza sauce over base, followed by cheese.
  • Scatter remaining ingredients over pizza, and bake.

Ham & Pineapple

  • Spread pizza sauce over base, followed by cheese.
  • Scatter remaining ingredients over pizza, and bake.

BBQ Meatlovers

  • Spread barbecue sauce over base, followed by cheese.
  • Scatter remaining ingredients over pizza, and bake.

Garlic Butter Prawns & Chilli

  • Toss prawns/shrimp with salt.
  • Heat butter over medium heat in a skillet or heavy frying pan until frothing. Add garlic and cook for another 30 seconds.
  • Cook prawns for 1 minute on one side until just starting to brown. Flip prawns, cook 1 minute more and remove. Reserve garlic butter.
  • Spread pizza sauce over base, followed by cheese.
  • Scatter remaining ingredients except rocket over pizza, top with prawns. Bake until done.
  • Drizzle reserved garlic butter over prawns and scatter with rocket.

Sausage & Kale

  • Spread pizza sauce over base, followed by cheese.
  • Scatter remaining ingredients over pizza, and bake.

Margherita

  • Spread pizza sauce over base. Drizzle 1 tbsp of oil over base, and bake.
  • After 5 minutes, remove pizza from oven. Tear buffalo mozzarella into 10 pieces and distribute over pizza. Continue baking until pizza is done.
  • Drizzle with remaining olive oil, and scatter with basil leaves.

Capricciosa

  • Spread pizza sauce over base, followed by cheese.
  • Scatter remaining ingredients over pizza, and bake.

Quattro Formaggio (Four Cheese Pizza)

  • Spread mozzarella cheese over base. Scatter provolone, parmesan and finally blue cheese over pizza. Bake.

Prosciutto & Rocket

  • Spread pizza sauce over base, followed by cheese. Drizzle 1 tbsp oil over pizza and bake.
  • After about 7 minutes, remove pizza from oven. Drape prosciutto randomly over the pizza.
  • Continue baking until done. Scatter rocket over pizza and drizzle with a little more olive oil.

Cheese & Garlic

  • Spread pizza sauce over base, followed by cheese.
  • Scatter remaining ingredients over pizza, and bake.

Potato & Rosemary

  • Spread mozzarella cheese over base.
  • Arrange potato slices over pizza, each slice overlapping no more than 1/3 so it will cook through properly.
  • Sprinkle over the rosemary and salt, and drizzle with the olive oil. Bake for the standard cooking time given. Check with a fork or skewer that the potato is tender. If not fully cooked, cook another 2 minutes.

 

Life of Dozer

He should be grateful I didn’t give him that slice with that fiery slice of chilli on it!!

Dozer the golden retriever pizza

 

The post Pizza toppings appeared first on RecipeTin Eats.

Pizza Sauce recipe (3 versions)

Pizza Sauce

Pizza Sauce recipe

A good pizza sauce recipe is essential for an excellent homemade pizza. This recipe contains three options – choose the one that suits your needs, best matches the pizza topping you are using or that you have the ingredients for.

  1. Instant Pizza Sauce – made with tomato paste, no cook. This is the one I use most often because it pairs so well with strong flavoured toppings that I enjoy – such as pepperoni, prosciutto and rocket, Meat Lovers’, Supreme. Tastes like store bought Leggo’s pizza sauce (minus the preservatives). Excellent all rounder;
  2. Fresh and Bright – made with Tomato Passata, no cook. This is ideal for classic Italian pizzas and lighter toppings (like spring vegetables). It’s a classic Italian style pizza sauce; and
  3. New York Pizza Sauce – made with canned tomato, simmered slowly for an hour to cook out the excess water, this one is richly flavoured and is essentially the “all out” version of the Instant Pizza Sauce. I make this if I’m trying to impress friends!

How much pizza sauce to use

Use 1/4 cup of sauce for each 30cm / 12″ pizza.

Spread it evenly across the pizza base (hopefully homemade!) using the back of a spoon, leaving a 1cm / 1/2″ border for the crust.

Sprinkle with 130g / 4.5 oz mozzarella cheese then toppings of choice – here are our Favourite Pizza Topping recipes.

Bake per the directions in this Homemade Pizza recipe. Devour immediately upon removal from oven!! – Nagi x

Close up of Homemade pizza dough recipe - pepperoni pizza

Spreading homemade pizza sauce on homemade pizza crust

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Pizza Sauces

Pick the one that suits your needs to make homemade pizza!

Instant Pizza Sauce – an intense flavour with the signature tang of tomato paste which compliments rich / intense flavoured pizza toppings. Tastes like Leggos pizza sauce sold at the stores. I use this the most often – personal taste and sheer convenience.

Fresh and Bright – a lighter, fresher pizza sauce. Ideal for more delicate toppings like margherita, vegetable pizzas and most classic Italian pizzas.

New York Pizza Sauce – A richly flavoured New York-style pizza sauce. Based on this recipe from Serious Eats.

Course Mains
Cuisine Italian, Western
Keyword pizza sauce
Prep Time 5 minutes
Servings 4 pizzas
Calories 82kcal
Author Nagi

Ingredients

Instant Pizza Sauce:

  • 1 cup tomato paste
  • 3/4 tsp salt
  • 1 1/2 tsp white sugar
  • 2 tsp olive oil
  • 2 tsp garlic , finely minced (optional)
  • 1/2 tsp EACH dried parsley , basil and oregano (optional)

Fresh and Bright Pizza Sauce:

  • 1 cup tomato passata
  • 1 tbsp tomato paste
  • 3/4 tsp salt
  • 1.5 tsp sugar
  • 1 tbsp olive oil

New York Pizza Sauce:

  • 2 tbsp olive oil
  • 1 onion (small), finely chopped
  • 2 cloves garlic grated or finely chopped
  • 800 g canned crushed tomatoes
  • 1 tsp dried oregano
  • 3/4 tsp salt
  • 1 tsp sugar

Instructions

Instant Pizza Sauce:

  • Combine ingredients and mix well.

Fresh and Bright Pizza Sauce:

  • Combine ingredients and mix well

New York Pizza Sauce:

  • Heat oil in a heavy-based, medium saucepan over medium heat. Add onion and garlic, and sautee until onions are soft but not coloured.
  • Add tomatoes, oregano, salt and sugar. Bring to a simmer. Reduce heat to low, and cook, stirring occasionally, until reduced by half (about 1 hour). You will need to stir more frequently towards the end to stop the sauce catching
  • Leave to cool before using.

Using pizza sauce:

  • Use 1/4 cup of pizza sauce for each pizza (30cm/12″ wide).
  • Place raw pizza crust on a pizza pan (preferably with holes). Spread sauce evenly using the back of a spoon, leaving a 1cm / 1/2″ border for the crust.
  • Cover with toppings of choice (less is more!). Standard pizza – sprinkle with 130g / 4.5 oz freshly shredded mozzarella cheese, then 1 cup toppings such as sliced pepperoni. (See this post for pizza topping recipes)
  • Bake in preheated 275°C / 530°F oven on top shelf for 10 minutes, rotating at 4 minutes, until cheese has golden specks and crust is crisp. (See this homemade pizza recipe for full cooking directions)

Notes

Storage – all 3 will keep for 4 days in the fridge, or freeze in portion sizes for 3 months. 

Nutrition for Instant Pizza Sauce, per pizza.

Nutrition

Calories: 82kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 518mg | Potassium: 664mg | Fiber: 3g | Sugar: 9g | Vitamin A: 999IU | Vitamin C: 15mg | Calcium: 26mg | Iron: 2mg

Life of Dozer

Nobody can enjoy a slice of pizza in peace in this house…

Dozer the golden retriever pizza

The post Pizza Sauce recipe (3 versions) appeared first on RecipeTin Eats.

Pork Ribs Caldereta

Yesterday, I’ve read that there have been many people calling the hotline needing help with depression because of this pandemic. Everybody’s confined at home at there’s this uncertainty hanging in the air. There’s only so much we could do to ease the tension in our homes.

In our home, I bond with my kids more than usual. And of course, as much as possible, I serve them meals that are not only nutritious but meals that excite them like this Pork Ribs Caldereta. I always cook Beef Caldereta, so cooking this using another kind of meat other than beef, somehow makes this different than their usual.

What’s nice about this is that this is more budget-friendly dahil mas mura ang pork ribs sa beef, diba?

WATCH THE VIDEO HERE:

What I discovered about my preference for Caldereta is that I like mine with coconut milk (gata) because it makes it richer, creamier, and more delicious. I can actually do without the cheese as long as there’s coconut milk in it. This Pork Ribs Caldereta version doesn’t have it though because I’m trying to appreciate it without.

Next time, I’ll try cooking Chicken Caldereta naman….

OTHER RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 2-3 tbsp cooking oil
  • 2 pcs potatoes, cut into pieces.
  • 1 large carrot, cut into pieces
  • 800g pork ribs
  • 5 cloves garlic, minced
  • 1 large onion, chopped
  • 1½ cup water
  • 1 cup tomato sauce
  • 1 can liver spread
  • 2 pcs bay leaf
  • 2 tbsp fish sauce
  • 1 red bell pepper, diced
  • 1 cup cubed cheddar cheese

Directions
  1. Heat oil in a pot. Fry potatoes and carrots until cooked. Remove from pan and set aside.
  2. In the same pan, saute onions and garlic until fragrant and translucent.
  3. Add the pork ribs and saute until a bit brown.
  4. Pour in the water and tomato sauce.
  5. Add the bay leaves and mix well.
  6. Bring to a boil and simmer until pork ribs is tender. Around 30 minutes. Add water if needed.
  7. Add the fish sauce, liver spread. cooked potatoes and carrots. Simmer for an additional 3-5 minutes.
  8. Add the bell pepper and mix well.
  9. Add the cheese cubes and cook for an additional 2 minutes to melt the cheese.
  10. Season with salt and pepper if needed.
  11. Transfer to a serving plate and serve with steamed rice.

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Pork Ribs Caldereta appeared first on The Peach Kitchen.

Grilled Honey Mustard Chicken

Grilled Honey Mustard chicken is tender and juicy grilled chicken covered in a sweet and tangy sauce with a punch of spice.  It is simple to prepare and so flavorful.  The fresh and perfectly balanced flavors of the honey mustard will be a staple in your summer BBQ plans!
The honey mustard flavors are truly so perfect for summer that I find myself wanting to use the sauce over and over.  In order to mix my menu up some, I also make creamy honey mustard chicken or one pan honey mustard chicken and veggies.

Grilled Honey Mustard Chicken

Wow! I’m a little obsessed with this grilled honey mustard chicken recipe. You MUST try it this summer!! I know it is a 5 star recipe when I already want to make it again next week. I have tried recipes before with honey dijon but this honey dijon sauce has such amazing spices in it that it stands out from any other mixture I have seen! When everything is combined the sauce is perfect with a tiny but of a kick to it.

The grilled honey mustard is something even the pickiest eater at my house enjoys because of the sweet honey flavor.  Then, after a long day of being outside my hubby’s friends came over and they were happily eating our leftovers!  Yeah, it’s that good!  I was a little sad not to have leftovers to store.  So, next time I will definitely have to double the recipe!  I served it with my parmesan asparagus and made a strawberry cheesecake salad! Delish!

Honey Mustard Chicken Ingredients:

  • Whole grain mustard: Sometimes difficult to find, so coarse-ground mustard or stone-ground mustard work well too.
  • Honey: The thick, sweetness is the perfect balance to the other flavors.
  • Lemon: The hint of fresh tangy lemon is that surprising flavor that makes this chicken stand out!
  • Garlic:A clove smashed and minced.
  • Paprika: Adds great color.
  • Salt: The salt will bring out the flavors of the spices.
  • Cayenne pepper: Adds a great medium level spice to the sauce.
  • Red pepper flakes: Even more heat comes from this mix of crushed peppers.
  • Chicken: I like to use boneless, skinless breasts with this recipe.

How to Grill Chicken:

  1. Whisk all ingredients Using a small bowl, mix all ingredients together.
  2. Split sauce: Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken. Cover with plastic wrap and let it sit for about 30-45 minutes at room temperature.
  3. Grill Chicken: Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
  4. Dress and Serve: Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.

The process of whisking together the marinade then adding in the chicken and grilling it.

Tips for Grilling:

  • If your chicken breasts are really thick, pound them to thin them out.  It will reduce cooking time and help it to cook more evenly.
  • Boneless breasts (or thighs) make the best grilling chicken since they are lean and quick to make.
  • Serve grilled honey mustard chicken over rice, a salad or with your favorite summer vegetables!
  • Make sure your grill is clean before you begin and rub some oil on the grates to prevent the chicken from sticking.
  • You are aiming for a medium, indirect heat while grilling so that the outside of the chicken does not burn while you get the inside up to temperature.
  • Keep the grill closed while cooking. This will keep the heat in and allow the chicken to cook quicker and more evenly.

The Perfect Temperature:

When the chicken reaches 165º F, it is done.  The juice will run clear once the chicken is done, but to be sure you can use a meat thermometer to confirm it is cooked thoroughly.  I personally love the Thermapen.  It reads the temperature so fast and has lasted so well over time.  ThermoPop is another brand I have heard good reviews about as well.  

  • Thinly sliced chicken breasts won’t take as long to reach temperature.
  • Basic rule is 3-5 minutes per side on medium to high heat, but will vary depending on the thickness of your meat.
  • The chicken will continue to cook slightly even after removed from the grill.

Grilled honey mustard chicken on grill.

Storing Grilled Chicken:

I don’t know about you, but I am always wondering how long my leftovers are good once stored.  Especially with chicken.  So, I have done my research to be sure.  Here is what I know:

  • Allow to cool after cooking no more than 2 hours.
  • Store in a shallow airtight container.
  • Grilled honey mustard chicken will be good in the refrigerator for 3-4 days or in the freezer for 4 months.
  • To avoid freezer burn be sure to pack your chicken tightly with airtight heavy-duty foil, plastic wrap or freezer paper or putting it in a freezer bag.

Up close photo of grilled honey mustard chicken on the grill.

BBQ All Summer with these Popular Grilling Recipes:

  • Grilled Honey Balsamic Chicken
  • Garlic Herb Flank Steak with Avocado Corn Salsa
  • Perfectly Juicy Grilled Steak
  • Grilled Hawaiian Teriyaki Chicken Skewers
  • Awesome Grilled Salmon with Avocado Salsa

Print

Grilled Honey Mustard Chicken

Grilled Honey Mustard chicken is tender and juicy grilled chicken covered in a sweet and tangy sauce with a punch of spice.  It is simple to prepare and so flavorful.  The fresh and perfectly balanced flavors of the honey mustard will be a staple in your summer BBQ plans!
Course Dinner
Cuisine American
Keyword grilled honey mustard chicken
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 Chicken
Calories 410kcal
Author Alyssa Rivers

Ingredients

  • 1/2 cup of any whole grain mustard
  • 1/2 cup of honey
  • Juice of 1/2 a lemon
  • 1 garlic clove smashed and minced
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 4 boneless skinless chicken breasts

Instructions

  • Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature.
  • Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done.
  • Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.

Notes

Updated on April 30, 2020

Originally Posted on June 25, 2012

Nutrition

Calories: 410kcal | Carbohydrates: 37g | Protein: 50g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 910mg | Potassium: 901mg | Fiber: 1g | Sugar: 35g | Vitamin A: 302IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg