This makes 3 large pizzas. If you don't want to cook that many at once, then put the extra dough in the freezer for later use. (put dough into a gallon ziploc bag and freeze for another time.)
3 1/2 c. hot water (I run my tap as hot as it can get)
1/4 c. sugar
1 T. salt
2 T. yeast
7-9 cups flour (I always use 9)
Mix water, sugar, salt and 4 cups of flour (I mix it for a bit on speed 2 of my mixer-using the dough hook). Then add the yeast and the rest of the flour. Knead on speed 2 for 9 minutes.
Heat oven to 500 degrees.
Grease counter top/cutting board and cut into 3 equal parts. Grease pizza pan (I recommend pans that have holes/ventilation on the bottom - these are available at regular stores) and sprinkle with cornmeal (I get cornmeal by grinding popcorn kernels in my wheat grinder - make sure your grinder can handle this before you do it! i.e. read the manual! :)
Stretch dough with hands and press into the pan. Cover with sauce and favorite toppings. Bake for 8 to 10 minutes in hot oven.
Monday, November 21, 2011
Tuesday, November 15, 2011
Whole Grain Pizza Crust
I got this recipe from my mother-in-law and if you are trying to go the whole grain route this is pretty good. (Note: this would probably not be good to you if you are not accustom to eating whole grains)
1 1/4 to 1 1/2 cups bread flour or all-purpose flour
3/4 cup whole wheat flour
1/4 cup yellow cornmeal
1/4 cup flaxseed meal
1 tsp active dry yeast
1 tsp kosher salt
In a large bow, combine 1 cup of bread flour, the whole wheat flour, cornmeal, flaxseed meal, yeast, and salt. Add 1 cup warm water (105F to 115F) I just look for it is be a little steamy; stir to combine. Turn out dough onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 bread flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (2-3 hours). Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into two portions. Cover and let rest 10 minutes. Use as directed in individual pizza recipes.
1 1/4 to 1 1/2 cups bread flour or all-purpose flour
3/4 cup whole wheat flour
1/4 cup yellow cornmeal
1/4 cup flaxseed meal
1 tsp active dry yeast
1 tsp kosher salt
In a large bow, combine 1 cup of bread flour, the whole wheat flour, cornmeal, flaxseed meal, yeast, and salt. Add 1 cup warm water (105F to 115F) I just look for it is be a little steamy; stir to combine. Turn out dough onto a lightly floured surface. Knead in enough of the remaining 1/4 to 1/2 bread flour to make a moderately soft dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (2-3 hours). Punch down dough. Turn out dough onto a lightly floured surface. Divide dough into two portions. Cover and let rest 10 minutes. Use as directed in individual pizza recipes.
Turkey Gyro Pizza
Got this from a random recipe book. I like that this is light and easy to throw together.
1/4 lb sliced deli turkey breast, cut into strips
1 can sliced ripe olives, drained
1/2 cup crumbled feta cheese
1 1/2 shredded mozzarella cheese
1 small tomato, chopped (1/2 cup)
1/2 cup chopped cucumber
Top crust with turkey and olives; sprinkle with feta and mozzarella cheeses. Bake about 10 minutes or until cheese is melted. Sprinkle with tomato and cucumber.
1/4 lb sliced deli turkey breast, cut into strips
1 can sliced ripe olives, drained
1/2 cup crumbled feta cheese
1 1/2 shredded mozzarella cheese
1 small tomato, chopped (1/2 cup)
1/2 cup chopped cucumber
Top crust with turkey and olives; sprinkle with feta and mozzarella cheeses. Bake about 10 minutes or until cheese is melted. Sprinkle with tomato and cucumber.
Provolone, Tomato and Fresh Basil Pizza
We saw this recipe on the back of the packaging of the provolone cheese we get from Costco. Tried it and liked it! Simple but good.
3 Tbsp olive oil
1 homemade or refrigerated pizza dough
1/4 cup parmesan cheese
12 oz mild provolone cheese
5 roma tomatoes, thinly sliced
salt and pepper
fresh basil leaves, chopped
Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Sprinkle Parmesan cheese onto crust and top with provolone cheese. Arrange sliced tomatoes on top of the cheese and sprinkle with salt, pepper and fresh basil. Bake in a preheated 425 oven for 10 minutes or until crust is golden brown.
3 Tbsp olive oil
1 homemade or refrigerated pizza dough
1/4 cup parmesan cheese
12 oz mild provolone cheese
5 roma tomatoes, thinly sliced
salt and pepper
fresh basil leaves, chopped
Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Sprinkle Parmesan cheese onto crust and top with provolone cheese. Arrange sliced tomatoes on top of the cheese and sprinkle with salt, pepper and fresh basil. Bake in a preheated 425 oven for 10 minutes or until crust is golden brown.
Creamy Wild Rice Soup
8 ounces fresh button mushrooms
2 tsp vegetable oil
1 onion (for about 1 cup chopped)
1 can (14 oz) chicken broth or 2 cups homemade chicken stock
1 can (10 3/4 oz) condensed cream of mushroom soup
1 box (6.2 oz) fast cooking long grain and wild rice blend
black pepper to taste
1. Rinse, pat dry, and slice mushrooms, discarding any tough stems.
2. Heat oil in 4 1/2 qt dutch oven or soup pot over medium heat. Peel and coarsely chop onion, adding it to pot as you chop. Raise heat to medium high. Cook for 1 minute, stirring from time to time. Add mushrooms and cook, stirring occasionally, til mushrooms release liquid, about 3 minutes.
3. Add broth, cream of mushroom soup, and 2 cups water (or however much water is called for on the box of rice). Add rice and seasoning packet. Stir well, cover pot, and raise heat to high. Bring to a boil. Reduce heat to low and stir well. Cover and cook at a simmer til rice is tender, about 5 minutes. Season with black pepper and serve.
*The long grain and wild rice blend doesn't need to be the 5 minute type. Just simmer for as long as the box directions tell you to. I've done both and have had excellent results either way. Also, my husband doesn't like mushrooms, so I've left them out and the soup still tastes great. Freeze dried mushrooms also work. Just add them when you add the broth and water, no extra liquid required.
2 tsp vegetable oil
1 onion (for about 1 cup chopped)
1 can (14 oz) chicken broth or 2 cups homemade chicken stock
1 can (10 3/4 oz) condensed cream of mushroom soup
1 box (6.2 oz) fast cooking long grain and wild rice blend
black pepper to taste
1. Rinse, pat dry, and slice mushrooms, discarding any tough stems.
2. Heat oil in 4 1/2 qt dutch oven or soup pot over medium heat. Peel and coarsely chop onion, adding it to pot as you chop. Raise heat to medium high. Cook for 1 minute, stirring from time to time. Add mushrooms and cook, stirring occasionally, til mushrooms release liquid, about 3 minutes.
3. Add broth, cream of mushroom soup, and 2 cups water (or however much water is called for on the box of rice). Add rice and seasoning packet. Stir well, cover pot, and raise heat to high. Bring to a boil. Reduce heat to low and stir well. Cover and cook at a simmer til rice is tender, about 5 minutes. Season with black pepper and serve.
*The long grain and wild rice blend doesn't need to be the 5 minute type. Just simmer for as long as the box directions tell you to. I've done both and have had excellent results either way. Also, my husband doesn't like mushrooms, so I've left them out and the soup still tastes great. Freeze dried mushrooms also work. Just add them when you add the broth and water, no extra liquid required.
Chicken and Onion Pizza
1 pizza crust
2 teaspoons olive oil
1 medium-size onion (for about 3/4 cup sliced)
1 cup salsa
1 cup already cooked chicken chunks
2 cups shredded Monterey Jack cheese
1. heat oil in a skillet over medium heat, peel onion and slice into rings, adding them to the skillet as you slice. Cook, stirring, til the onion is well browned, about 7 minutes. set aside.
2. Spread salsa over the prepared crust. Chop chicken into very small pieces and spread over the salsa. Top with onions and cheese.
3. Bake pizza according to dough instructions til cheese is melted and crust reaches desired crispness.
2 teaspoons olive oil
1 medium-size onion (for about 3/4 cup sliced)
1 cup salsa
1 cup already cooked chicken chunks
2 cups shredded Monterey Jack cheese
1. heat oil in a skillet over medium heat, peel onion and slice into rings, adding them to the skillet as you slice. Cook, stirring, til the onion is well browned, about 7 minutes. set aside.
2. Spread salsa over the prepared crust. Chop chicken into very small pieces and spread over the salsa. Top with onions and cheese.
3. Bake pizza according to dough instructions til cheese is melted and crust reaches desired crispness.
Sunday, November 13, 2011
Tostada Pizza
This is a favorite from my house - I copied from California Pizza Kitchen.
Pizza Dough
1/4 -1/2 can of refried beans
cheddar or monterey jack or mexican blend cheese
lettuce chopped
tomato diced
2 -3 tbsp ranch dressing
shredded chicken (I just use canned chicken and shred it)
1/2 avocado (optional)
salsa or i like taco bell hot sauce
If you are doing home pizza dough or dough that is not already cooked. I put in the oven for like 5 minutes or so to cook before putting on the toppings. Then I spread refried beans on the bottom (I act like it is the pizza sauce). Then top with shredded chicken and cheese. Then stick it in the oven for the rest of the time. After it has been cooked (reached golden brown) then I topped with my lettuce, tomatoes, avocado, and drizzle salsa (or I like to use taco bell hot sauce) and ranch on top. The pizza is kind-of dry so be pretty liberal on the ranch and salsa. Hope you enjoy!
Pizza Dough
1/4 -1/2 can of refried beans
cheddar or monterey jack or mexican blend cheese
lettuce chopped
tomato diced
2 -3 tbsp ranch dressing
shredded chicken (I just use canned chicken and shred it)
1/2 avocado (optional)
salsa or i like taco bell hot sauce
If you are doing home pizza dough or dough that is not already cooked. I put in the oven for like 5 minutes or so to cook before putting on the toppings. Then I spread refried beans on the bottom (I act like it is the pizza sauce). Then top with shredded chicken and cheese. Then stick it in the oven for the rest of the time. After it has been cooked (reached golden brown) then I topped with my lettuce, tomatoes, avocado, and drizzle salsa (or I like to use taco bell hot sauce) and ranch on top. The pizza is kind-of dry so be pretty liberal on the ranch and salsa. Hope you enjoy!
Saturday, November 12, 2011
Creamy White Chili
...because Melanie Zimmerman said this is a must try!!!
Creamy White Chili
l lb. boneless chicken breast cubed
1 medium onion chopped
1 1/2 t. garlic powder
1 T Veg. Oil
Saute chicken and above ingredients in a large saucepan and set aside.
2 cans Great Northern Beans (rinsed and drained) {I prefer 4 cans)
1 can chicken broth
2 cans chopped green chili's
1 t. salt
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/8 t. cayenne pepper
1 c. sour cream
1/2 c. whipping or heavy cream
In a large pot combine chicken, beans, broth, green chili's, and seasonings. Bring to boil. Reduce heat and simmer uncovered for 30 min. Remove from heat and stir in sour cream and cream. Serve.
Creamy White Chili
l lb. boneless chicken breast cubed
1 medium onion chopped
1 1/2 t. garlic powder
1 T Veg. Oil
Saute chicken and above ingredients in a large saucepan and set aside.
2 cans Great Northern Beans (rinsed and drained) {I prefer 4 cans)
1 can chicken broth
2 cans chopped green chili's
1 t. salt
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/8 t. cayenne pepper
1 c. sour cream
1/2 c. whipping or heavy cream
In a large pot combine chicken, beans, broth, green chili's, and seasonings. Bring to boil. Reduce heat and simmer uncovered for 30 min. Remove from heat and stir in sour cream and cream. Serve.
Thursday, November 10, 2011
Pizza Crust and Sauce
Pizza Crust
1 1/2 tablespoon instant yeast
1/ 2 teaspoon salt
2 cups flour
1 cup water
1 tablespoon olive oil
(Olive oil makes it crisper than other oils)
Mix flour, yeast and salt. Add oil and water. Knead for 5 minutes. Liberally oil 15" deep dish pizza pan. Oil hands and press dough out to sides until it stays. Let rise about 45 minutes. Bake 7 minutes in preheated 500 degree oven. Remove from oven. Spread pizza sauce, cheese and toppings. Bake 7 more minutes or until crust is done.
Pizza Sauce
1 8 ounce can tomato sauce
1/4 cup water
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
Dash onion powder
1/4 teaspoon lemon juice
1 Bay leaf
Combine all ingredients. Bring to a boil. Simmer 30 minutes, stirring occasionally. Remove bay leaf before spreading.
1 1/2 tablespoon instant yeast
1/ 2 teaspoon salt
2 cups flour
1 cup water
1 tablespoon olive oil
(Olive oil makes it crisper than other oils)
Mix flour, yeast and salt. Add oil and water. Knead for 5 minutes. Liberally oil 15" deep dish pizza pan. Oil hands and press dough out to sides until it stays. Let rise about 45 minutes. Bake 7 minutes in preheated 500 degree oven. Remove from oven. Spread pizza sauce, cheese and toppings. Bake 7 more minutes or until crust is done.
Pizza Sauce
1 8 ounce can tomato sauce
1/4 cup water
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
Dash onion powder
1/4 teaspoon lemon juice
1 Bay leaf
Combine all ingredients. Bring to a boil. Simmer 30 minutes, stirring occasionally. Remove bay leaf before spreading.
Thin-Crust Chicken Bacon Artichoke Pizza (Papa Murphy's knock-off)
I love getting this at Papa Murphy's. Doesn't this look the best?
Full recipe here: http://www.tammysrecipes.com/thin_crust_chicken_bacon_artichoke_pizza
Full recipe here: http://www.tammysrecipes.com/thin_crust_chicken_bacon_artichoke_pizza
Philly Swiss Cheese Pizza
Melanie Zimmerman's kitchen of wonders presents: My sisters "Philly Swiss Cheese Pizza"
Crust:
1 Tbsp Active Dry Yeast
1 cup Warm water (105 to 115 degrees F)
1 tsp sugar
1 tsp salt
2 Tbsp vegetable oil
2 1/2 cup flour
Dissolve yeast in the water. Add the rest of the ingredients in and mix. Dump onto floured surface. Knead into a smooth dough (5 minutes or so). Roll out and press down onto a greased pizza pan. Add toppings. (You can double or triple the batch and freeze the extras if you don't need it. You can also freeze the pizzas already cooked.)
Toppings:
1 medium onion, sliced
1 medium green pepper, sliced
8 oz mushrooms
8 oz Roast Beef, cooked and cut into bit size pieces
3 Tbsp Worcestershire sauce
1/4 tsp pepper
3 Tbsp Olive oil
1 tsp garlic
4 cup Provolone cheese (I used slices form the Deli)
1/4 cup Parmesan cheese
Saute vegetables. Add beef. Cook 3 minutes with Worcestershire sauce and pepper. Take off heat. Brush dough with olive oil and spread garlic over dough. Spread mixture on top then sprinkle with Provolone and Parmesan cheese. Cook at 450 for 12-15 minutes.
Crust:
1 Tbsp Active Dry Yeast
1 cup Warm water (105 to 115 degrees F)
1 tsp sugar
1 tsp salt
2 Tbsp vegetable oil
2 1/2 cup flour
Dissolve yeast in the water. Add the rest of the ingredients in and mix. Dump onto floured surface. Knead into a smooth dough (5 minutes or so). Roll out and press down onto a greased pizza pan. Add toppings. (You can double or triple the batch and freeze the extras if you don't need it. You can also freeze the pizzas already cooked.)
Toppings:
1 medium onion, sliced
1 medium green pepper, sliced
8 oz mushrooms
8 oz Roast Beef, cooked and cut into bit size pieces
3 Tbsp Worcestershire sauce
1/4 tsp pepper
3 Tbsp Olive oil
1 tsp garlic
4 cup Provolone cheese (I used slices form the Deli)
1/4 cup Parmesan cheese
Saute vegetables. Add beef. Cook 3 minutes with Worcestershire sauce and pepper. Take off heat. Brush dough with olive oil and spread garlic over dough. Spread mixture on top then sprinkle with Provolone and Parmesan cheese. Cook at 450 for 12-15 minutes.
Tuesday, November 1, 2011
EASY Thai Noodle Dish
Thai Chicken and Peas
a pound of chicken
package of sugar snap peas
1 cup Italian dressing
2 Tbsp honey
2 Tbsp soy sauce
2 Tbsp crunchy peanut butter (creamy works fine too....but crunchy adds some chunks)
1 tsp crushed red pepper
noodles of choice (8-10 oz)
Dice chicken and cook with a little bit of oil and 1/4 cup Italian dressing.
When chicken is looking pretty done, add the package of sugar snap peas and cook another 3 mins or so.
Meanwhile, combine the rest of the Italian dressing, honey, soy, pb and red pepper and whisk until is it saucy.
Once chicken is done, combine noodles sauce and chicken. Enjoy!
a pound of chicken
package of sugar snap peas
1 cup Italian dressing
2 Tbsp honey
2 Tbsp soy sauce
2 Tbsp crunchy peanut butter (creamy works fine too....but crunchy adds some chunks)
1 tsp crushed red pepper
noodles of choice (8-10 oz)
Dice chicken and cook with a little bit of oil and 1/4 cup Italian dressing.
When chicken is looking pretty done, add the package of sugar snap peas and cook another 3 mins or so.
Meanwhile, combine the rest of the Italian dressing, honey, soy, pb and red pepper and whisk until is it saucy.
Once chicken is done, combine noodles sauce and chicken. Enjoy!
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