Pizza Pot Pies

Total Time: 1 hr 10 min Prep: 30 min Cook: 40 min

Yield: 6 servings Level: Intermediate

Ingredients

• Tomato Sauce:


• 1 tablespoon olive oil


• 2 cloves garlic, minced


• 1 teaspoon fresh minced rosemary leaves


• 2 ounces diced pancetta


• 1 (28-ounce) can crushed tomatoes


• 1/4 teaspoon salt


• 1/4 teaspoon freshly ground black pepper


• Pizza Pot Pies:


• 3 cups Tomato Sauce


• 2 cups diced roasted chicken


• 2 cups broccoli cut into small, bite-sized pieces


• 1 1/2 cups diced mozzarella cheese


• 1/2 teaspoon salt


• 1/4 teaspoon freshly ground black pepper


• 1 1/2 pounds pizza dough


• 1/3 cup olive oil


• 6 tablespoons grated Parmesan

Directions

Special equipment: 6 (10-ounce) ramekins

For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

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Caramelized Onion, Sausage and Basil Pizza

Total Time: 1 hr Prep: 15 min Cook: 45 min

Yield: 4 to 6 servings Level: Easy

Ingredients

• Cornmeal, for dusting


• 3 tablespoons extra-virgin olive oil, plus extra for drizzling


• 1 tablespoon unsalted butter, at room temperature


• 2 onions (about 1 1/2 pounds), thinly sliced


• 1/4 teaspoon kosher salt


• 1/4 teaspoon freshly ground black pepper


• 1 pound spicy turkey or pork sausage, casings removed, crumbled


• All-purpose flour, for dusting


• 1 (13 to 16-ounce) ball pizza dough


• 3/4 cup (3 ounces) crumbled Gorgonzola or blue cheese


• 1/4 cup chopped fresh basil leaves

Directions

Put an oven rack in the center of the oven. Preheat the oven to 475 degrees F. Sprinkle a heavy baking sheet (without sides) with cornmeal and set aside.

In a large skillet, melt 3 tablespoons of olive oil and the butter over medium-low heat. Add the onions, salt and pepper. Cook, stirring occasionally, until golden and caramelized, about 20 minutes. Increase the heat to medium-high and add the sausage. Using a wooden spoon, break up the sausage and cook, stirring constantly, until cooked through, about 8 minutes. Set aside to cool slightly.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 15 to 17 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

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Basic Pizza Dough

Ingredients

• 2 1/4 teaspoons active dry yeast


• 1 1/2 cups warm water (about 110 degrees F)


• 3 1/2 cups all-purpose flour, plus additional for rolling dough


• 2 teaspoons kosher salt


• 1/2 teaspoon ground white pepper


• 1 scant tablespoon honey


• 1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays

Directions

In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.

Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend.

Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume.

Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet.

Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy.

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Pizza Pot Pies

Total Time: 1 hr 10 min Prep: 30 min Cook: 40 min

Yield: 6 servings Level: Intermediate

Ingredients

• Tomato Sauce:


• 1 tablespoon olive oil


• 2 cloves garlic, minced


• 1 teaspoon fresh minced rosemary leaves


• 2 ounces diced pancetta


• 1 (28-ounce) can crushed tomatoes


• 1/4 teaspoon salt


• 1/4 teaspoon freshly ground black pepper


• Pizza Pot Pies:


• 3 cups Tomato Sauce


• 2 cups diced roasted chicken


• 2 cups broccoli cut into small, bite-sized pieces


• 1 1/2 cups diced mozzarella cheese


• 1/2 teaspoon salt


• 1/4 teaspoon freshly ground black pepper


• 1 1/2 pounds pizza dough


• 1/3 cup olive oil


• 6 tablespoons grated Parmesan

Directions

Special equipment: 6 (10-ounce) ramekins

For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

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Mini Chicken Pizzas

Total Time: 55 min Prep: 30 min Cook: 25 min

Yield: 12 mini pizzas Level: Intermediate

Ingredients

• Two 13.8-ounce cans premade pizza crust dough


• 4 tablespoons olive oil


• 2 cups shredded mozzarella cheese (about 8 ounces)


• 2 cups shredded cheddar cheese (about 8 ounces)


• 1 bell pepper, cored, seeded, diced


• 1 red onion, chopped


• 2 teaspoons minced garlic


• 3 boneless, skinless chicken breast halves, grilled and diced


• 1/2 pound bacon, diced and cooked until crisp

Directions

Preheat the oven to 350 degrees F.

Press out the pizza dough to a 1/2-inch thickness and punch out rounds using a 3-inch biscuit cutter. Transfer to two baking sheets and brush the crusts with 2 tablespoons of the olive oil. Sprinkle with 1 cup of the mozzarella and 1 cup of the cheddar. Top with the bell pepper, red onion, garlic, chicken and bacon. Sprinkle the remaining 1 cup mozzarella and 1 cup cheddar over the pizzas and drizzle with the remaining 2 tablespoons olive oil. Bake until the crusts are lightly browned, about 25 minutes.

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Pizza Dough

Total Time: 3 hr 15 min Prep: 15 min Inactive: 3 hr

Yield: 3 (13-ounce) balls of dough Level: Intermediate

Ingredients

• 1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed


• 1 (1/4-ounce) packet active dry yeast


• 5 cups all-purpose flour, plus extra as needed


• 1 1/2 teaspoons fine sea salt


• Olive oil, for drizzling

Directions

Put the water in a small bowl. Add the yeast and stir until dissolved.

In a large bowl, whisk the flour and salt together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap or a damp kitchen towel. Set the bowl in a warm, draft-free place, until the dough has doubled in size, about 2 hours.

Using a fist, deflate the dough in the center and cut it into 3 equal-sized pieces. Form the dough pieces into 3 balls and put into 3 oiled bowls. Cover each bowl loosely with plastic wrap or a damp kitchen towel and let rest for 1 hour. Remove the dough and wrap in plastic. Refrigerate for up to 1 day.

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Individual Fruit Pizzas

Total Time: 1 hr 30 min Prep: 20 min Inactive: 1 hr Cook: 10 min

Yield: 6 to 8 servings Level: Easy

Ingredients

• Cookie Crust:


• 1 1/3 cups butter


• 1 1/2 cups sugar


• 1 teaspoon orange zest


• 1 teaspoon vanilla extract


• 2 whole eggs


• 3 tablespoons whole milk


• 4 cups all-purpose flour


• 3 teaspoons baking powder


• 1/2 teaspoon salt


• Topping:


• One 13-ounce jar marshmallow creme, such as Marshmallow Fluff


• One 8-ounce package cream cheese


• Fruit Platter:


• Sliced kiwi fruit


• Sliced red pears


• Blueberries


• Raspberries


• Strawberries


• Red and green grapes, halved


• ANY FRUIT YOU'D LIKE!

Directions

For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.

In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).

Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.

Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.

For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.

Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!

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Spring Pizzas

Total Time: 50 min Prep: 35 min Cook: 15 min

Yield: four 6-inch pizzas Level: Easy

Ingredients

• 1 pound pizza dough


• All-purpose flour, for dusting


• 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling


• 6 ounces ramps or scallions, trimmed


• Kosher salt


• 1 cup ricotta cheese


• 1 teaspoon grated lemon zest


• Coarse sea salt


• Coarsely ground black pepper


• 1/4 cup fresh basil leaves


• Grated parmesan cheese, for topping

Directions

Preheat the oven to 500 degrees F. Divide the dough into 4 pieces on a floured surface. Brush a baking sheet with olive oil. Stretch the dough into four 6-inch rounds; place on the baking sheet and bake until golden, about 12 minutes.

Heat a large skillet over medium heat. Toss the ramps or scallions with 1 tablespoon olive oil and season with kosher salt. Saute until just wilted, about 1 minute. Transfer to a cutting board and cut into pieces.

Mix the ricotta, lemon zest, the remaining 1 tablespoon olive oil and some sea salt and pepper in a bowl. Brush the crusts with olive oil (this will protect them from getting soggy), then spread with the ricotta mixture and season with sea salt. Top with the ramps or scallions. Return to the oven until warmed through, about 2 minutes.

Top the pizzas with basil, parmesan and a drizzle of olive oil.

Photograph by Con Poulos

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Semolina and Sun-Dried Tomato Waffle-Pizzas

Ingredients

• Waffles:


• 1 1/4 cups whole wheat pastry flour or whole wheat flour


• 3/4 cup semolina flour


• 1 tablespoon baking powder


• 1 1/2 teaspoons sugar


• 1 teaspoon dried Italian seasoning


• 1/2 teaspoon salt


• 4 to 5 sun-dried tomatoes, packed in oil, cut into small dice (about 1/4 cup)


• 1/2 cup grated goat Parmesan or regular Parmesan


• 2 eggs


• 1 3/4 cups milk


• 1/4 cup olive oil


• Cooking spray


• Pizza Build:


• Pizza Sauce, recipe follows


• 1 small red onion, sliced, optional


• 1/2 cup sliced black olives, optional


• 1/4 cup diced roasted red peppers, optional


• 2 cups broccoli florets, blanched, optional


• 2 cups shredded mozzarella


• 1/3 cup shredded goat milk cheddar


• 1 1/2 cups Kale Chips, recipe follows


• 1 1/2 cups sweet potato chips


• Pizza Sauce:


• 3 tablespoons olive oil


• 1 medium onion, cut into small dice (about 3/4 cup)


• 3 cloves garlic, minced


• 2 teaspoons chopped fresh oregano


• One 14-ounce can tomato sauce


• One 28-ounce can diced tomatoes


• 1 teaspoon honey


• 2 tablespoons thinly sliced (chiffonade) fresh basil


• 1 tablespoon butter


• Kosher salt and freshly ground black pepper


• Kale Chips:


• 1 bunch kale, stems removed, leaves cut into bite-size pieces


• 3 tablespoons olive oil


• Kosher salt and freshly ground black pepper

Directions

Pizza Build:

For the waffles: Preheat an 8-inch round waffle iron according to manufacturer's instructions.

In a large bowl, combine the whole wheat pastry flour, semolina flour, baking powder, sugar, Italian seasoning, salt, sun-dried tomatoes and Parmesan. In a separate bowl, whisk the eggs until light and fluffy. Add the milk and olive oil; whisk to combine. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just combined; overmixing will make the waffles tough. Cover and refrigerate 30 minutes or up to 1 hour.

Spray the waffle iron with cooking spray and fill with a heaping 8-ounce ladleful of the batter. Cook until golden brown and crispy, 4 to 5 minutes. Repeat with the remaining batter.

For the pizza build: Preheat the oven to 425 degrees F.

Place the waffles on a cooling rack set into a baking sheet. Spread 1/4 cup of the pizza sauce onto each waffle. Top with onions, olives, peppers, broccoli, or any combination thereof. Sprinkle with the mozzarella and cheddar. Transfer to the oven and cook until the cheese is melted, about 8 minutes. Top each waffle-pizza with kale chips and sweet potato chips just before serving.

Pizza Sauce:

Heat the olive oil in a medium saucepan over medium heat. Add the onions and saute until soft and golden brown, about 5 minutes. Add the garlic, oregano, tomato sauce, diced tomatoes and honey, and stir to blend. Lower the heat and simmer until the sauce thickens and reduces by a third, about 45 minutes.

Remove the sauce from the heat and blend until smooth using an immersion blender. Stir in the basil and butter. Season with salt and pepper.

Kale Chips:

Preheat the oven to 250 degrees F.

To a large bowl, add the kale and olive oil, and season with salt and pepper. Toss to combine. Spread the kale in an even layer on a wire rack-lined baking sheet. Transfer to the oven and bake until crisp, about 30 minutes, tossing halfway through.

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Mini Chicken Pizzas

Ingredients

• Two 13.8-ounce cans premade pizza crust dough


• 4 tablespoons olive oil


• 2 cups shredded mozzarella cheese (about 8 ounces)


• 2 cups shredded cheddar cheese (about 8 ounces)


• 1 bell pepper, cored, seeded, diced


• 1 red onion, chopped


• 2 teaspoons minced garlic


• 3 boneless, skinless chicken breast halves, grilled and diced


• 1/2 pound bacon, diced and cooked until crisp

Directions

Preheat the oven to 350 degrees F.

Press out the pizza dough to a 1/2-inch thickness and punch out rounds using a 3-inch biscuit cutter. Transfer to two baking sheets and brush the crusts with 2 tablespoons of the olive oil. Sprinkle with 1 cup of the mozzarella and 1 cup of the cheddar. Top with the bell pepper, red onion, garlic, chicken and bacon. Sprinkle the remaining 1 cup mozzarella and 1 cup cheddar over the pizzas and drizzle with the remaining 2 tablespoons olive oil. Bake until the crusts are lightly browned, about 25 minutes.

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Individual Fruit Pizzas

Total Time: 1 hr 30 min Prep: 20 min Inactive: 1 hr Cook: 10 min

Yield: 6 to 8 servings Level: Easy

Ingredients

• Cookie Crust:


• 1 1/3 cups butter


• 1 1/2 cups sugar


• 1 teaspoon orange zest


• 1 teaspoon vanilla extract


• 2 whole eggs


• 3 tablespoons whole milk


• 4 cups all-purpose flour


• 3 teaspoons baking powder


• 1/2 teaspoon salt


• Topping:


• One 13-ounce jar marshmallow creme, such as Marshmallow Fluff


• One 8-ounce package cream cheese


• Fruit Platter:


• Sliced kiwi fruit


• Sliced red pears


• Blueberries


• Raspberries


• Strawberries


• Red and green grapes, halved


• ANY FRUIT YOU'D LIKE!

Directions

For the cookie crust: Preheat the oven to 350 degrees F. In a large bowl, cream the butter, sugar, orange zest and vanilla thoroughly. Add in the eggs and beat until light and fluffy. Add in the milk and mix.

In a medium bowl, sift together the dry ingredients (flour, baking powder and salt). Then blend this into the cream mixture. Wrap in plastic wrap and flatten into a disc, and then refrigerate for 1 hour (or freeze for 20 minutes).

Roll out the dough into one large rectangle. Then, using a 4 1/2-inch cutter, cut out circles of dough.

Bake until the cookie dough is cooked and golden brown, but not overly crisp, 8 to 10 minutes. Remove from the oven and allow to cool completely.

For the topping: Using a mixer with a whisk attachment, whip together the marshmallow creme and cream cheese until light.

Serve the cooled crusts with the cream mixture and a platter of fruit. Let everyone build their own pizza by spreading the cream mixture on the crust and then decorating with as much fruit as desired!

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Website Speed Tests

You can run simple tests or perform advanced testing including multi-step transactions, video capture, content blocking and much more. Your results will provide rich diagnostic information including resource loading waterfall charts, Page Speed optimization checks and suggestions for improvements.

Nobody Likes a Slow Website

We built this Website Speed Test to help you analyze the load speed of your websites and learn how to make them faster. It lets you identify what about a web page is fast, slow, too big, what best practices you’re not following, and so on. We have tried to make it useful both to experts and novices alike.

In short, we wanted it to be a easy-to-use tool to help webmasters and web developers everywhere optimize the performance of their websites.

Before your customers enter your ecommerce store, they’re waiting for it to load. Page load time is the lapsed time between the moment a user requests a new page and when that page is fully rendered by the browser. Reducing page load times can reduce bounce rates and increase conversion rates.

Here is a free tools to test your page load time. There are simple speed tests, comprehensive tests with simulated traffic from around the globe, and multiple-site tests for head-to-head comparisons. Several of these tools offer suggestions to improve a site’s performance.

 

Feature Overview

• 
  

  Rating about : PageSpeed Score , First Byte Time, Keep-Alive Enable, Compress Transfer, Compress Images, Cache static content, Effective use of CDN

  
  


• 
  

  Examine all parts of a web page – View Load Times, Start Render, DOM Elements, Document Complete and Fully Loaded( Time, Request, Bytes)  and other details about every single element of a web page (HTML, JavaScript and CSS files, images, etc.) at First View and Repeat View. You can sort and filter this list in different ways to identify performance bottlenecks.

  
  


• 
  

  Content breakdown by MIME type : List of MIME type, quantity of requests, amount of bytes for MIME type at First View and Repeat View

  
  


• 
  

  Connection View : View list MIME type from Start Render to Document Complete with CPU Utilization and BandwidthIn of each process connection

  
  


• 
  

  Full Optimization checklist : Performance Review about list of MIME type like : Keep-Alive, Gzip, Compress Img, Progressive, Cache Static, CDN Detected.

  
  


• 
  

  Share your results – We’ve made it easy for you to perform a test and share it with your friends, work colleagues or web host.

  
  

How it works

All tests are done with real web browsers, so the results match the end-user experience exactly. We use a bunch of instances of Google’s Chrome web browser to load websites, record performance data, and so on. Tests are done from dedicated Pingdom servers.

 

If you have any performance/optimization questions you can send email for us where industry experts regularly discuss Web Performance Optimization.

 

 

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Creamy Pizza Macaroni and Cheese

Total Time: 55 min Prep: 10 min Inactive: 10 min Cook: 35 min

Yield: 8 to 10 servings Level: Easy

Ingredients

• Kosher salt


• 1 pound elbow macaroni


• 2 1/2 cups half-and-half


• 3/4 teaspoon dried oregano


• 1/2 to 1 teaspoon crushed red pepper


• 1 pound cream cheese, room temperature


• 8 ounces sharp Cheddar, shredded (about 3 cups)


• 3 ounces Gruyere, shredded (about 1 cup)


• 1/2 cup prepared marinara sauce


• 1/2 cup sun-dried tomatoes packed in olive oil, roughly chopped, and 1/4 cup sun-dried tomato oil


• 3 ounces pepperoni, thinly sliced into 1/4-inch rounds


• 1 cup Italian bread crumbs


• 1/4 cup grated Parmesan

Directions

Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.

Heat the half-and-half, oregano and crushed red pepper in a large saucepan over medium heat until the mixture just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.

Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently stir in the marinara sauce, sun-dried tomatoes and pepperoni and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

Copyright 2013 Television Food Network, G.P. All rights reserved

Read More

Website Speed Tests

You can run simple tests or perform advanced testing including multi-step transactions, video capture, content blocking and much more. Your results will provide rich diagnostic information including resource loading waterfall charts, Page Speed optimization checks and suggestions for improvements.

Nobody Likes a Slow Website

We built this Website Speed Test to help you analyze the load speed of your websites and learn how to make them faster. It lets you identify what about a web page is fast, slow, too big, what best practices you’re not following, and so on. We have tried to make it useful both to experts and novices alike.

In short, we wanted it to be a easy-to-use tool to help webmasters and web developers everywhere optimize the performance of their websites.

Before your customers enter your ecommerce store, they’re waiting for it to load. Page load time is the lapsed time between the moment a user requests a new page and when that page is fully rendered by the browser. Reducing page load times can reduce bounce rates and increase conversion rates.

Here is a free tools to test your page load time. There are simple speed tests, comprehensive tests with simulated traffic from around the globe, and multiple-site tests for head-to-head comparisons. Several of these tools offer suggestions to improve a site’s performance.

Feature Overview

• 
  

  Rating about : PageSpeed Score , First Byte Time, Keep-Alive Enable, Compress Transfer, Compress Images, Cache static content, Effective use of CDN

  
  


• 
  

  Examine all parts of a web page – View Load Times, Start Render, DOM Elements, Document Complete and Fully Loaded( Time, Request, Bytes)  and other details about every single element of a web page (HTML, JavaScript and CSS files, images, etc.) at First View and Repeat View. You can sort and filter this list in different ways to identify performance bottlenecks.

  
  


• 
  

  Content breakdown by MIME type : List of MIME type, quantity of requests, amount of bytes for MIME type at First View and Repeat View

  
  


• 
  

  Connection View : View list MIME type from Start Render to Document Complete with CPU Utilization and BandwidthIn of each process connection

  
  


• 
  

  Full Optimization checklist : Performance Review about list of MIME type like : Keep-Alive, Gzip, Compress Img, Progressive, Cache Static, CDN Detected.

  
  


• 
  

  Share your results – We’ve made it easy for you to perform a test and share it with your friends, work colleagues or web host.

  
  

How it works

All tests are done with real web browsers, so the results match the end-user experience exactly. We use a bunch of instances of Google’s Chrome web browser to load websites, record performance data, and so on. Tests are done from dedicated Pingdom servers.

 

If you have any performance/optimization questions you can send email for us where industry experts regularly discuss Web Performance Optimization.

 

Read More

Cheesy Muffin Pizzas

Total Time: 1 hr 10 min Prep: 50 min Cook: 20 min

Yield: 12 muffin pizzas Level: Easy

Ingredients

• One 4-ounce chicken breast cut into 1/4-inch cubes


• 1 cup (4 ounces) coarsely grated whole-milk mozzarella


• 2/3 cup chopped baby spinach


• 1/2 cup (4 ounces) mascarpone


• 1/3 cup finely grated Parmesan (about 1 ounce)


• 1/3 cup purchased tomato-basil sauce


• 2 tablespoons chopped fresh basil


• 2 teaspoons fresh lemon juice (about 1/2 a small lemon)


• 1/4 teaspoon kosher salt


• 1/4 teaspoon freshly ground black pepper


• Nonstick vegetable oil spray


• All-purpose flour, for dusting


• 1 pound ball fresh pizza dough

Directions

In a large bowl, combine the chicken, mozzarella, spinach, mascarpone, Parmesan, tomato-basil sauce, basil, lemon juice, salt and pepper.

Position an oven rack in the center of the oven and preheat to 425 degrees F. Spray a standard 12-cup muffin pan with nonstick spray.

Lightly flour a work surface. Roll out the pizza dough to a thin large round, about 1/8-inch thick. Using a 3 1/2- to 4-inch-diameter round cutter, cut out 12 rounds for pizza crusts. Working with 1 crust at a time, settle 1 dough round into the prepared muffin pan. Press and pull the dough up the sides of the cup. Rotate the pan and repeat until the dough covers the bottom and sides. Pack in 2 to 3 tablespoons of filling. Repeat with the remaining dough rounds and filling.

Bake the pizzas until the crusts are golden brown and the filling is bubbling, 16 to 18 minutes. Let stand 1 minute. Then use a small knife to loosen the pizzas. Arrange on a platter and serve.

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Creamy Pizza Macaroni and Cheese

Total Time: 55 min Prep: 10 min Inactive: 10 min Cook: 35 min

Yield: 8 to 10 servings Level: Easy

Ingredients

• Kosher salt


• 1 pound elbow macaroni


• 2 1/2 cups half-and-half


• 3/4 teaspoon dried oregano


• 1/2 to 1 teaspoon crushed red pepper


• 1 pound cream cheese, room temperature


• 8 ounces sharp Cheddar, shredded (about 3 cups)


• 3 ounces Gruyere, shredded (about 1 cup)


• 1/2 cup prepared marinara sauce


• 1/2 cup sun-dried tomatoes packed in olive oil, roughly chopped, and 1/4 cup sun-dried tomato oil


• 3 ounces pepperoni, thinly sliced into 1/4-inch rounds


• 1 cup Italian bread crumbs


• 1/4 cup grated Parmesan

Directions

Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.

Heat the half-and-half, oregano and crushed red pepper in a large saucepan over medium heat until the mixture just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.

Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently stir in the marinara sauce, sun-dried tomatoes and pepperoni and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

Copyright 2013 Television Food Network, G.P. All rights reserved

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Creamy Pizza Macaroni and Cheese

Total Time: 55 min Prep: 10 min Inactive: 10 min Cook: 35 min

Yield: 8 to 10 servings Level: Easy

Ingredients

• Kosher salt


• 1 pound elbow macaroni


• 2 1/2 cups half-and-half


• 3/4 teaspoon dried oregano


• 1/2 to 1 teaspoon crushed red pepper


• 1 pound cream cheese, room temperature


• 8 ounces sharp Cheddar, shredded (about 3 cups)


• 3 ounces Gruyere, shredded (about 1 cup)


• 1/2 cup prepared marinara sauce


• 1/2 cup sun-dried tomatoes packed in olive oil, roughly chopped, and 1/4 cup sun-dried tomato oil


• 3 ounces pepperoni, thinly sliced into 1/4-inch rounds


• 1 cup Italian bread crumbs


• 1/4 cup grated Parmesan

Directions

Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.

Heat the half-and-half, oregano and crushed red pepper in a large saucepan over medium heat until the mixture just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.

Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently stir in the marinara sauce, sun-dried tomatoes and pepperoni and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

Copyright 2013 Television Food Network, G.P. All rights reserved

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Supreme Pizza Lasagna

Total Time: 2 hr 25 min Prep: 55 min Cook: 1 hr 30 min

Yield: 12 servings Level: Intermediate

Ingredients

• 2 tablespoons olive oil


• 2 pounds Italian sausage


• 1 pound ground beef


• 12 ounces sliced pepperoni


• 1 pound mushrooms, sliced


• 3 cloves garlic, minced


• 2 green bell peppers, diced


• 2 red bell peppers, diced


• 1 large onion, diced


• One 28-ounce can whole tomatoes


• One 15-ounce can tomato paste


• 1/4 cup prepared pesto


• 1/3 cup finely minced fresh parsley


• 2 teaspoons salt


• 1 teaspoon freshly ground black pepper


• 1/2 teaspoon red pepper flakes


• 1/2 cup sliced black olives


• 30 ounces whole-milk ricotta


• 2 eggs, beaten


• 1/2 cup grated Parmesan, plus extra for sprinkling


• 8 lasagna noodles, cooked until al dente


• 24 ounces fresh mozzarella, cut into thin slices

Directions

Drizzle the olive oil into a large pot over medium-high heat. Add the sausage, ground beef and pepperoni and stir, breaking the meat up as it begins to cook. Continue cooking, stirring occasionally, until brown, and then remove the meat to a plate.

Add the mushrooms, garlic, bell peppers and onions to the pot and saute until the mushrooms have softened and the others have some color. Add the meat back in along with the tomatoes, tomato paste, pesto, half the parsley, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper and the crushed red pepper flakes. Stir, reduce the heat to low and simmer for 25 to 30 minutes. Add the black olives and stir.

Preheat the oven to 350 degrees F.

To make the cheese mixture: Combine the ricotta and eggs in a large bowl. Add the Parmesan, the rest of the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Stir the mixture until totally combined.

To assemble the lasagna: Overlap 4 lasagna noodles in the bottom of a large rectangular baking dish. Spoon half the cheese mixture over the noodles and smooth it out into a flat layer. Lay half of the mozzarella slices on top followed by half of the meat sauce. Repeat these layers once more and top with some extra Parmesan. Bake until heated through and bubbly on the top, 40 to 45 minutes.

The lasagna can be made up to 2 days ahead of time and stored in the fridge, unbaked. It can also be frozen, unbaked. Just thaw before you're ready to bake it.

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Corned-Beef-and-Cabbage Pizza

Total Time: 3 hr 15 min Prep: 35 min Inactive: 1 hr 40 min Cook: 1 hr

Yield: 2 medium (14-inch) pies Level: Intermediate

Ingredients

• For the dough:


• 2 teaspoons sugar


• 1 package active dry yeast


• 3 tablespoons extra-virgin olive oil, plus more for the bowl


• 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting


• 1 teaspoon fine salt


• For the toppings:


• 5 tablespoons extra-virgin olive oil, plus more for the pan


• 3 cups sliced green cabbage


• Kosher salt


• 1 teaspoon pickling spices, tied securely in cheesecloth


• 1 large potato, peeled and thinly sliced


• Freshly ground pepper


• 2 cups shredded mozzarella cheese


• 3/4 cup shredded monterey jack cheese


• 1/2 cup freshly grated parmesan cheese


• 6 ounces sliced corned beef

Directions

Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.

Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

Photograph by Yunhee Kim

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Corned-Beef-and-Cabbage Pizza

Total Time: 3 hr 15 min Prep: 35 min Inactive: 1 hr 40 min Cook: 1 hr

Yield: 2 medium (14-inch) pies Level: Intermediate

Ingredients

• For the dough:


• 2 teaspoons sugar


• 1 package active dry yeast


• 3 tablespoons extra-virgin olive oil, plus more for the bowl


• 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting


• 1 teaspoon fine salt


• For the toppings:


• 5 tablespoons extra-virgin olive oil, plus more for the pan


• 3 cups sliced green cabbage


• Kosher salt


• 1 teaspoon pickling spices, tied securely in cheesecloth


• 1 large potato, peeled and thinly sliced


• Freshly ground pepper


• 2 cups shredded mozzarella cheese


• 3/4 cup shredded monterey jack cheese


• 1/2 cup freshly grated parmesan cheese


• 6 ounces sliced corned beef

Directions

Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.

Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.

Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).

Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.

Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.

Photograph by Yunhee Kim

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Waffled Margherita Pizza

Total Time: 1 hr 45 min Prep: 25 min Inactive: 1 hr Cook: 20 min

Yield: 2 pizzas Level: Easy

Ingredients

• 1/3 cup canned pureed tomatoes


• 1 tablespoon extra-virgin olive oil, plus more for brushing dough


• Large pinch kosher salt


• 2 to 3 fresh basil leaves, torn, plus more for garnish


• 1/2 small clove garlic, very thinly sliced


• One 8-ounce ball fresh pizza dough, halved, room temperature


• All-purpose flour, for dusting


• 1/2 cup shredded mozzarella cheese


• Parmesan, for sprinkling


• Special equipment: waffle iron (preferably large)

Directions

Stir together the tomatoes, 1 tablespoon olive oil, the salt, basil and garlic. Let sit at room temperature to give the flavors time to meld, about 1 hour.

Preheat a waffle iron to medium-high. Lightly dust a clean work surface with flour and roll out half of the pizza dough into a 6-inch round (or to the maximum size your waffle iron can fit). Brush one side with olive oil and place oiled-side down on the waffle iron, then brush the other side with oil. Close the iron (don't push down) and cook until golden and cooked through, 4 to 6 minutes. Repeat with the remaining dough.

Meanwhile, heat the tomato sauce in a microwave until hot. Spread each pizza with half of the sauce and half of the mozzarella. Place one pizza back on the waffle iron and hold the top of the iron just over the cheese until melted, 1 to 2 minutes. Remove and garnish with basil leaves, drizzle with olive oil and sprinkle with Parmesan. Repeat with the second pizza.

Cut the pizzas into slices with a large knife or pizza cutter and serve.

Copyright 2013 Television Food Network, G.P. All rights reserved

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