The latest recipes

Pizza Express

Pizza Express

Dissolve the dry yeast and sugar with a few tablespoons of warm water, add 2 tablespoons of flour and mix until you get a mayonnaise that you put to leaven.

We leave it until it doubles in volume.

In a bowl we put flour and salt, we make a hole in the middle of it and we put the mayo there.

Pour the warm water little by little while chewing with my mother or a fork. Add the olive oil.

Turn over on the work table and knead until all the flour is incorporated and obtain an elastic dough.

Put the dough in a bowl, cover with a towel and leave it to rise in a warm place away from the current.

We leave it until it doubles (even triples) its volume. A well-ventilated dough will result.

Grease the pan with a little olive oil. We will not spread the pizza top with the twister. Divide the dough into four. We take a piece, place it in the tray and then press it with our fingers until it reaches the edges. Using a fork, prick the surface of the countertop (except the edges) so that it does not swell very much when baked.

And then we use the brush again to grease the entire surface of the countertop with pizza sauce.

Thinly cut the slices of pressed ham and fillet muscles, cut the peppers into rounds, slice the mushrooms. Divide them into four and place them on the entire surface of the top.

So for each pizza we will put about 100 gr of pressed ham, 100 gr of fillet muscles, 100 gr of cheese, 25 gr of mushrooms, a quarter of pepper and 25 gr of ketchup.

On top, grate the cheese on a large grater and put it in the oven. To my wonderful oven, it only took 12 minutes for the frying function, during which time I prepared the others. You can also bake it in the usual stove oven, then preheated to medium temperature.

When ready, cut into slices and serve with ketchup or as each prefers.


Pizza Express - Recipes


102 N DIVISION ST, CARTERVILLE, IL 62918
PHONE: 800-324-0459
JIM C. KIRK, OWNER-EMAIL: [email protected]

ATTENTION - CARRERA CUSTOMERS - Carrera has informed us that raw material costs have increased considerably in the last couple of months and shipping costs have quadrupled. Therefore, prices will increase on August 1, 2021. We will honor all orders we receive prior to July 31st at the current pricing for in stock and pre-orders that we receive prior to December 10, 2021. Place your orders now while inventory is still available for the & quotold & quot prices!

2023040 FROZEN II W / BLUETOOTH - $ 319.99

1923150 WINTER WONDERLAND - $ 235.00

2023120 LIONEL LINES LIONCHIEF SET W / BLUETOOTH - $ 239.99

The following Lionel Sets are available for immediate shipment.

Train Shop Is Open By Appointment.

We are here 6 days a week, shipping and receiving

To place an order please call 1-800-324-0459 at any time and leave a message.
Your order will be confirmed before shipping. E-mail us at [email protected] Canada orders are only accepted via e-mail in order to ensure the accuracy of your order. Phone calls from Canada will not be returned.


Mastercard, Visa, and American Express are accepted. Current freight charges apply.
An indirect signature is required to confirm receipt of your package. If the value of the order exceeds $ 500 then a direct signature
is required. It is your responsibility to make arrangements to receive your shipment. We do not charge a handling fee. Thank you

Return Policy
10 Days On All Returns - Must be in unopened boxes!
15% Restocking Fee. Shipping Charges Are Non-Refundable

Your One Stop Shop
for LGB Trains and Carrera Slot Cars and Lionel Trains

Your browser does not support inline frames or is currently configured not to display inline frames.


Interactive pizza for capricious children

Pizza is an extremely tender and versatile culinary preparation, due to the lack of barriers regarding the combinations in the composition but also as a way of expression.
I claim to have invented the first large pizza & # 82203D & # 8221 in Romania & # 8220Pizza quail nest & # 8221 and pizza & # 82206 in 1 & # 8221 Multipizza flower.
It's not that, even internationally, apart from a & # 8220conopizza & # 8221 (pizza in a cone), I haven't met anything from the & # 82203D & # 8221 category.

Now, you see, I claim to have invented something about pizza, the first interactive pizza.
I have met many capricious children who refuse to eat fish. From here came the idea of ​​a trick to enlighten our children to eat fish hiding well in a dish and a unique idea I say would be to be able to play with this pizza while it cools down a bit . In order not to cool the pizza too much, we can serve them the game half untied and they just close it.
I proposed that it be decorated as a board on which to untie & # 8220X and Zero & # 8221. They are served with baked dough figurines in the shape of & # 8220X & # 8221 and & # 8220Zero & # 8221. The figurines are cheerfully colored: & # 8220zero & # 8221 yellow from egg yolk and & # 8220X & # 8221 are red, I kneaded a little dough with red pepper paste and greased them with a little homemade ketch-up. To make it even more fun, I proceeded to a handmade and beautifully colored some toothpicks to handle them hygienically. Dough figurines can be replaced with boiled egg white rounds for & # 8220zero & # 8221, or capsicum rounds, figurines & # 8220X & # 8221 can be replaced with chopsticks cut from yellow bell pepper, the variants are multiple.

A trick that I hope will work to eat tone but also greenery. However, for those who deeply dislike greens, we leave the yellow cheese field instead of coloring the & # 8220zero & # 8221 figurines in green, kneading a little dough with ground spinach (the frozen one is perfect). The & # 8220X & # 8221 remain red, we have an equally cheerful pizza. On top of that, I assure you it's not zero in taste, I didn't give chi & # 8221X & # 8221 anything.

The idea for the game # 8220X and Zero & # 8221 was born one morning when an egg broke and boiled in an X shape. You have the picture of the egg below.
Have fun and be victorious!



INGREDIENTS
for a large portion (30 cm tray) but which can be adapted to any size and small portions for children.

180g canned whole
50g tomato sauce
200g cheese
1 red
1/2 red pepper
1/2 red onion
50g sliced ​​olives
50g boiled corn
2 bunches of greenery for decoration (I used dill)
1 egg yolk to grease the figurines
Basil / 1/2 teaspoon
Oregano 1 tbsp
Black pepper-1/2 teaspoon

Prepare the classic pizza dough
Protect a baking tray of about 30x30cm with baking paper, I have a larger tray and I also baked the figurines at once.
You can make a smaller portion of pizza and then the figurines will fit if you don't have a larger tray.
Finely slice all the vegetables and drain the tuna juice.
Separate 1/3 of the dough and put it in two. Knead a part with pepper paste or thick broth + paprika to obtain a reddish dough.
We spread sheets of 4mm thickness and from the white dough we cut shapes of zero (4cm diameterL large). If you don't have cutters (like me), cut with a glass lid + a thimble.
From the remaining 2/3 of the dough, we spread a square sheet about 8mm thick, which we adjust with the cutter and the kitchen ruler to the dimensions of a 29 cm square because it still grows when baked.

Roll the square on a rolling pin and transfer to the tray.
Mix the tomato paste (not very dense) with the spices and a pinch of salt if necessary.
With a silicone brush, brush the dough with the prepared tomato paste, homogenizing on the edges that the tomatoes will be seen after baking.
Preheat the oven to 200grd.
For aesthetics, I formed a regular 2 cm strip of sliced ​​cheese and applied 1 cm further inside.
Put the fine slices of onion and pepper, insert the sliced ​​olives and on top the broken tuna in sheets.

Apply a few slices of finely chopped tomatoes and sprinkle the corn over.
Sprinkle with finely grated cheese.

Bake the pizza in a preheated oven, about 25-35 minutes at 200 degrees, until it browns nicely.
The figurines are removed after about 7 minutes so that they do not burn.
Meanwhile, finely chop the dill and chopsticks.
After 15 minutes, remove and spread the dill on top, but protecting the edges with paper inside to get the effect of red outline, yellow cheese outline and green field in the middle.
Leave it in the oven until it browns.
It is served on a square plate and next to the figurines that will have funny toothpicks inserted for handling.

Design is the intellectual property of the author. By virtue of copyright,
its use by third parties outside the domestic preparation being allowed only with its express consent.

The content of & # 8220Culnary Design & # 8221 is protected by copyright law (No. 8/1996-Romania) .Ask owner permission to use any of its content.


Pizza recipes

Put down that takeaway menu and make your own pizza from our great selection, including simple Margherita, spicy salami, Sicilian and a super healthy option.

Next level Margherita pizza

Forget takeaways - you can’t beat a homemade Margherita pizza topped with fresh tomato sauce and melted cheese. Here's how to master this everyday classic.

Pizza Margherita in 4 easy steps

Even a novice cook can master the art of pizza with our simple step-by-step guide. Beautiful!

Caramelized onion & # 038 goat & # 8217s cheese pizza

Make a veggie pizza that's healthy and low-fat instead of ordering a takeaway. This easy recipe uses goat's cheese for tang while the onions give it sweetness

Superhealthy pizza

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

Frying pan pizza

Not good for you? Think again, this easy to make pizza is low fat and full of calcium

Egg & # 038 rocket pizzas

Use seeded tortillas as pizza bases for a quick and healthy lunch - crack an egg in the center and bake to boost protein intake

Sourdough pizza

Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customize with your favorite toppings

Chicken tikka masala pizzas

Rustle up our spiced chicken pizzas using naan bread in just 20 minutes. To balance the heat, serve them with dollops of mango chutney and natural yogurt

Ultimate pizza Margherita

Take your senses on a trip to Italy with this authentic pizza Margherita

Pizza with homemade sauce

Make pizza for the family with a homemade base and tomato sauce. The recipe is perfect to get kids involved in cooking. Top with mozzarella and fresh basil

No yeast pizza dough

Try this easy no yeast recipe for pizza dough using just flour, baking powder, salt and oil. Recipe by Helen Hurrell, mum of BBC Good Food member Eleanor

Rainbow pizzas

Forget takeaway pizzas, encourage kids to eat a rainbow every day with this colorful recipe full of fresh flavors - guaranteed to please even fussy eaters

Pitta pizzas

Little ones will love these fun and super-easy pizza's for lunch or a light supper

Pork, gorgonzola & # 038 garlic butter pizza

Garlic butter, salty blue cheese, peppery rocket and a kick of chilli - these pizzas are loaded with flavor. Try making them for an indulgent weekend dinner

Deep-dish meatball marinara pizza

Be inspired by America’s deep-dish pizzas and make our meatball marinara version with a lip-smacking sauce. It takes a little effort, but it's well worth it

Gluten-free pizza

Make our gluten-free version of a classic pizza. The base is easy, spread over rich homemade tomato sauce, then finish with buffalo mozzarella and fresh basil


How to make the best pizza at home. Everyone has these ingredients in the fridge

Pizza is a quick dish that can save you from the hassle of not knowing what to cook. Experts say that the success of a pizza depends on the countertop and recommends that you do not use more than three ingredients for topping.

Pizza is a kind of fast food that can save you from confusion when you no longer know what to cook. Experts say that the success of a pizza depends on the countertop and recommends that you do not use more than three ingredients for topping.

Dough ingredient: 200 ml water, 400 gr white flour, 1 teaspoon grated salt, 1 half teaspoon sugar, 2 tablespoons extra virgin olive oil, one sachet of dry yeast,

Ingredient sos: mashed tomatoes or thick tomato juice, 1 teaspoon olive oil, dried oregano

Topping: sliced ​​ham, bell peppers, mushrooms, cheese, fresh mozzarella

Put the flour in a larger bowl, add salt, sugar and yeast. Mix with a spoon until all dissolves. Add the oil. Then gradually pour the flour, mixing it with breadcrumbs, until you get a soft, elastic and non-sticky dough from the breadcrumbs or the walls of the basin. The dough is collected in a ball shape and greased with very little oil, then the basin is covered with a clean towel and left to rise in a warm place for an hour, or until you see that it has doubled or even tripled in volume.

When it is ready to grow, it is full of bubbles. It is divided into several pieces, depending on how big the boards are. Each piece of dough is kneaded a little on the countertop with flour and is again shaped into a ball. The countertop can be stretched with a knife or, if you have enough dexterity, you can only shape it with machines. Start by flattening the ball of dough, giving it a round shape, then press continuously on the edges, tightening the dough on the top well sprinkled with flour.

Once you have reached the desired size of dough, grease with tomato juice and then add the ham, pepper, mushrooms, grated cheese and mozzarella. Bake in the oven until browned on the edges, about 15 & ndash 20 minutes. When it is ready, take it out, portion it and you can


1. Pizza Napoletana

There’s a good chance that this is the pizza most people consider true Italian pizza. Napoletana pizza comes from Naples and has a strict set of production rules: Only wheat flour, yeast, salt, and water can be used for the dough, which is flattened to around three millimeters thick. It’s topped with a sauce of Roma or San Marzano tomatoes, and the cheese has to be actual buffalo milk mozzarella from Italy’s Campania and Lazio regions. The pie is quickly cooked in a hot wood-burning oven to create a fluffy crust that’s just as tasty as the thin, ingredient-laden middle.

This method of production is protected by UNESCO, as well as the Associazione Vera Pizza Napoletana, which works to “promote and protect, in Italy and worldwide, the 'true Neapolitan pizza.'” You can find some true Neapolitan pizza in the US - just know it's only legit if it's certified.


How to make the most delicious homemade pizza with fluffy top and generous topping!

Perfect for when the whole family is at home, this homemade pizza with a fluffy top and generous topping!

Homemade pizza with fluffy top and generous topping

Perfect for when the whole family is at home, this homemade pizza with a fluffy top and generous topping!

It will be much tastier and healthier with Homemade ketchup & icircn without preservatives!

If you have fresh tomatoes at & icircndem & acircnă, c & acirct time to bake pizza, you can prepare this delicious Spicy and fragrant tomato sauce.

Homemade pizza ingredients with fluffy top and generous topping

  • Dough for 2 pizzas in a 30/40 cm tray:
  • 1 or
  • 2 tablespoons sm & acircnt & acircnă
  • 30 ml oil
  • 250 ml milk
  • 1 sachet of dry yeast
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • about 500-550 g of flour
  • For topping:
  • 200 g smoked salami
  • 200 g of peasant ham
  • 250 g pressed ham
  • 450 g canned mushrooms
  • 6-7 pcs. pickled peppers
  • 6-7 pcs black olives
  • 3 eggs
  • 350 g cheese
  • ketchup

Homemade pizza preparation with fluffy top and generous topping

For preparation dough, more & icircnt & acirci mix the egg with a pinch of salt, sour cream and oil.
Sift the flour into a bowl, make a mixture in the middle where we put the yeast, sugar and a little warm milk.
Mix these ingredients well and cover the bowl, letting the yeast grow.
Then, add the rest of the warm milk, mixing it with the mayonnaise and the flour on the edges, then add the other previously mixed ingredients and knead a firm dough, which we leave to rise, in a warm place, until it doubles in volume (30-40 minutes)
For topping, thinly slice all the ingredients.
Divide the dough into two parts, which we spread on greased trays lined with flour.
Knead the dough from place to place, grease it with ketchup and spread the sliced ​​ingredients over it.
cheese one part must be placed at the base and one part on the surface, in order to au gratin nicely
We mix the 3 eggs with a pinch of salt and sprinkle them on top of the cheese.
We give the trays with the pizza in a preheated oven for 25-30 minutes at 175-180 degrees C.


serve Homemade pizza with fluffy top and generous topping with ketchup, hot or cold, according to preferences.


Crispy Pizza without Yeast

If you like crispy pizza, I propose a delicious and quick recipe for yeast-free pizza.

I don't know if you happened to miss the yeast in the house just when you have to make pizza, but I can tell you for sure that it's not at all pleasant to find that it doesn't exist in any corner of the fridge.

And then what? We make a delicious pizza without yeast.

The top is crispy and thin, and the topping can vary depending on the preferences of each of us.

I chose a fish-based topping, my favorite. I used a delicious one canned sardines in SunFood tomato sauce.

Ingredient & # 8211 Yeastless Pizza (4 30 cm pizza)


I chopped all the ingredients and set them aside.

I used the same dough as for the extra cheese pizza (from Laura S.'s quick mini pizza recipe)


500 g flour, a cube of 42 g yeast, 250 ml warm milk, a teaspoon of sugar, a teaspoon of salt, 5 tablespoons oil.

From these ingredients I got 2 pizzas the size of a stove tray.

Melt the yeast in warm milk, mix with flour, salt and oil and knead well. The dough is elastic and easy to work, non-sticky that I divided into 4 pieces.


I heated the oven to maximum temperature and from a piece of dough I spread a sheet, about the size of the tray, without leaving the dough to rise. .


I put the sheet in the tray and sprinkled pieces of broken mozzarella on top of it.


On another occasion, to spread it more easily and evenly, I crushed a cube of mozzarella (125 g) with the aim of puree, I mixed with 2-3 tablespoons of more liquid cream


and I spread the dough obtained over the dough sheet.


The ideal would be a cream cheese or mozzarella, spread in a thin layer, I did not find and I adapted.


Next, I spread another thin sheet, which I placed over the first, gluing the edges as well as possible.


I put a combination of sauces on top (the barbecue one gives a very nice taste) and I sprinkled a little basil (I also put a little chili).


then I decorated each pizza with what everyone wanted, in abundance (everything was already chopped)


I baked it for about 15 minutes at maximum temperature, I took it out and sprinkled the indispensable oregano over it. I cut it and served it immediately. It was eaten fast, much faster than it was made.
Good appetite!