Category Archives: Pizza

Overnight Pizza Dough & Chicago Style Deep Dish Pizza

Standard

* An Update! I have now made this pizza a load of times. I realize now the IMPORTANCE of STRETCHING the dough and not ROLLING it out!!! It is a nice sticky dough that stretches well!!! If you stretch and press and all that jazz, you will get bubbles. If you roll it out, it will be tough and chewy. Has anyone tried the dough and pizza? Just curious!!! Thanks!!! By  the way, it also makes a fabulous thin crust pizza! Stretch/press into a jelly roll pan (or a pizza pan or two) ~ top with sauce, topping, cheese, seasoning, Parmesan and bake!*

Thanks Aunt Sheryl for sending a picture of your pizza! Just LOOK at those bubbles!!YUM!!!! Is it Friday yet?!?!?  😉

Picture1121142047_1

I saw this post and this one and hid my yeast so that I would not start making it IMMEDIATELY.  Pizza is my weakness. Pizza night is Friday here, as waiting till Saturday is much to long. This was so so so so good and really no extra work at all, if anything, it was REALLY nice to have the dough ready and waiting for me!!!

I followed the directions found here @ Amy’s Aliments. The only thing I did different was take the dough out of fridge about an hour before I wanted to roll it out.  Oh, I also baked at 425º since my oven bakes hot and last time I put my oven to 500º it rebelled and broke.

We like to dip the crust in extra warmed pizza sauce. If you don’t like crust, pass it to me, I will eat it for you!

Here are some pictures of the process. Something about yeast proofing and dough rising …… one of my favorite food things for sure!!!

Nice and bubbly and ready to go after 12 hours. ↓

food 041

You know your yeast is active when you see bubbles after 5 minutes! 🙂 ↓

food 042

Dough really DOES rise in the fridge. High fives for coolness. ↓

food 044

Finished product! ↓ (I sorta folded the top dough over some of the filling as I rolled (See note above! DO NOT ROLL!) it out too big and had extra dough hanging over the sides…..mess ups are part of life. Amy’s picture will make your mouth water.)

food 046

Don’t forget to let your pizza sit for 10 minutes or it will ooze all over the place, enjoy!!!!!

THANKS Amy for our new favorite recipe(s)!!! Dough recipe here and pizza recipe found here!!!

Chicken Stromboli

Standard

Stromboli  SCREAMS weekend to me! So it is high time I share this favorite dinner of ours! I hope you guys enjoy! Stromboli’s (actually I usually call them Calzone’s) are a hoot, cause you can really add whatever you want to make it your family favorite. What do you put on your Stromboli/Calzone??!?!?!

This kind of dinner is a GREAT way to use leftover meat up from the week (the Stromboli below is actually made with turkey!). We enjoy it with leftover grilled chicken, so grill a few more up next time you grill! HA!! When you can un-bury your grill from under the snow!!! 🙂

food 1101This is how I roll mine up, it keep the filling from oozing out of the sides. ↑

food 1103Chicken Stromboli

1 loaf frozen bread dough (or favorite bread or pizza dough)
2-3 c. cooked, cut up, chicken
1/2 a red pepper, chopped
1/4 c. chopped onion
2-3 c. mozzarella cheese
1 tsp. garlic salt
1 tsp. pepper
olive oil, garlic, Italian seasoning, Parmesan cheese (for top, opt.)
1 jar of Alfredo sauce

Thaw bread dough (or prepare, if making homemade). Roll into a large rectangle (you can make one or two, I usually do one). Layer the chicken, vegetable, cheese and spices. Roll up (similar to cinnamon rolls) and seal the edges and sides well, so no yummy cheese oozes out.

Place on a greased baking sheet. Brush with olive oil, and top with garlic, Italian seasoning and Parmesan cheese, if you want to.  Bake @ 350° for 35-40 minutes. Let set about 10 minutes before serving. Serve with warmed Alfredo sauce for dipping.

ENJOY!!!

Recipe from Tasteful Traditions, Trinity PRC Cookbook.

Pizza Dough for Grill

Standard

This is a GREAT weekend meal (ment to get it to you Friday, sorry…), though I would happily make it ANY day of the week! 🙂 It is especially nice to have on a hot day/night when you really don’t want  your oven on. The crispiness from the crust in so so good. The 1st time I made this for us, we all thought it was AWESOME! It is a fun spin on pizza for the summer that we look forward to each year. It really is not hard, get your table all set and your “fixin’s and toppings” all prepared and waiting for you! Then you can just sit and “chill” on your deck or driveway or where ever your grill placement of choice is, and enjoy the evening with your family.

* The following is a dough that I came across long ago, not sure of the origin, but it is the dough I like to use on the grill ~ probably cause it is called “Pizza Dough for Grill”. So I think it is great and holds up to grill cooking well!

*Put whatever you want on your pizza, it is YOUR’S by the way! Go for the meat or the veggie or just cheese. Add veggies fresh from your garden OR shred last nights meat up and use it as a topping. Really you cannot mess it up. I almost always use mozzarella cheese and parmesan cheese. Oregano and garlic and my seasoning of choice. My favorite pizza is….drum roll please……fresh spinach, then cheeses, fresh tomato slices, then garlic and oregano and a pinch of salt. NOW….what is your favorite pizza toppings??? 🙂

Pizza Dough for Grill  
2 1/4 tsp. yeast
1 c. warm water
2 TB. corn meal
1 tsp. oil
1/2 tsp. salt
dash of sugar
2 1/2 – 2 3/4 c. flour
cornmeal (for sprinkling on the pans)
Dissolve the yeast in the water and allow to sit for 5 minutes. Then add the rest, adding enough flour till you have a hard time mixing it. Dump onto a floured counter and knead for 6 minutes, adding more flour as needed. Shape into 2 balls. Let them rest on the counter, covered with a towel, for 10 minutes. Turn on grill and heat to med-low, a bit heavier on the low side. Line 2 jelly roll pans with wax paper(I don’t use the wax  paper, but is may be a good idea…..) and sprinkle with the cornmeal. Now, think about the size of your grill, you want to roll these pizza’s so that they both fit comfortably on the grill. Lay the dough onto the prepared pans. Brush with oil and put on grill, carefully so as not to burn yourself….. (I usually fold the dough in half, lay one half down and flip the other half over…easier to do then describe, sorry, just let me know if I am making NO sense!) Close grill and wait about 4-7 minutes till nice and puffed and golden brown on the bottom ~ this will depend on your grills cooking temp and also how thick or thin your dough is. Now with your handy-dandy grill flipper, lift that dough off and flip, so the uncooked side in now down onto the cornmeal topped wax paper, if using wax paper, else just on your cornmeal lined tray. NOW. Top with your toppings. Return it to the grill, kinda just lifting and pushing it off. Cover again and let cook about the same amount of time as before, about 4-7 minutes, plus or minus, depending again on your grill’s heat and thickness of your dough. You are really just looking for a brown crispy bottom and melty cheese up on top. Take off grill, let set 5 minutes, cut and DIVE in! Enjoy!!!

Recipe source unknown, but well-loved!

Pizza Breakfast Casserole and Ranch Potatoes

Standard

I am trying something new today! Hope it is a “hit”!! Lisa over at Cooking Up a Sale, does just that, she shares recipes that match up with sales. (Check it out, she posts according to the Meijer sales). She does a great job at it, and well I may not be quite as thorough as she is, I would like to try my hand at it…just a bit and share a recipe or 2 on Thursday  that will use an ingredient or two  from either Aldi or Strack and VanTil sale fliers. I am not sure if both those stores are nationwide BUT even if they aren’t, I sure hope you enjoy the recipe(s) anyway! If you do shop those stores, I hope you find this helpful and fun! Cannot wait to hear anyone’s thoughts!!! Thanks for the idea, Lisa!

Sale items taken from Strack and VanTil this week. Sale runs from April 26-May 2.
*Eggs ~ $0.69 each. Limit of 2. Here is a Pizza Breakfast Casserole. It is great for “breakfast for dinner”. Change up the toppings as you see fit, use all meat or just veggies, or a combo of both. You can use whatever cheese suits your fancy.
*Red Potatoes ~ 2(5 lb) bags for $5.00. Red potatoes are a treat, not a dessert treat, a side dish treat! This recipe is called Ranch Potatoes, a favorite in our house.

Pizza Breakfast Casserole
1 pkg. crescent rolls
6 eggs
some milk, about 1/4 c.
salt & pepper to taste
1-2 c. cheddar cheese, shredded
Optional ingredients: mushrooms, ham, bacon, sausage, onions, green pepper, etc.
Grease a 9″x13″ pan. Lay crescent rolls in the bottom and stretch to cover the bottom on the pan, pinch the seams to together and press to flatten. Beat eggs together, add milk and salt & pepper. Pour over unbaked  “crust”. Dice up any and all ingredients (make sure to cook the meat 1st) you want on your “pizza” and sprinkle over eggs. Top with cheese. Bake @ 350* for 25-30 minutes. ENJOY!

Recipe adapted from the cookbook “Tried and True”.

Ranch Potatoes
10 medium red potatoes
1/2 c. sour cream
1/2 c. prepared Ranch dressing
1/4 c. crumbled bacon
2 TB. minced parsley, or 1 tsp. dried parsley
1 c. cheddar cheese (I use more)
Topping:
1/2 c. shredded cheddar cheese
1/4 c. butter (melted)
2 c. crushed corn flakes
Cook the potatoes till tender, quarter (leaving skins on, if desired) and put in greased 9″x13″ pan. Combine the sour cream, dressing, bacon, parsley and cheese. Mix well and pour over potatoes, toss gently. Top with the 1/2 c. cheese. Combine corn flakes and butter and sprinkle over casserole. Bake @ 350* for 40-45 minutes. ENJOY!!

Recipe from “Prized Recipes to Cook and Savor”.

*For the Ranch potatoes, I actually cut the red potatoes up into SMALL cubes ~ maybe 1/2″-1″ cubes ~ THEN cook in water till just tender, not cooked ALL the way, then drain. Then follow the rest of the recipe.
*I tried Greek yogurt the other week, subing it in for sour cream and mayo in some recipes, this is one of the recipes I used it in, for the sour cream. It was delicious.  If you have never used it but would like to try it, I would suggest using it for 1/2 of the sour cream, just to be sure you enjoy the flavor.

Chicago Style Deep Dish Pizza

Standard

I have gotten a request for a pizza recipe! 🙂 LOVE IT!  Here in one of my favorites.

 I have been making pizza for years, probably one of the first things I tried and failed with as a newlywed who was OVERLY  giddy to bake/cook for her husband. Can’t say I didn’t give it a valiant effort. He ate my failed attempts week after week. Then I quit and started again….to repeat my failures. Then one weekend it happened, he said ~ “this is really good!” AHHH!! I could have shouted. I dreamed of making good pizza. Well, that was years ago. I still have my “bad” pizza nights, like the time I forgot the yeast ~ who does that??? We choked it down….not to waste pizza. Once I didn’t realize the true potential of dried chili flakes~ 5 alarm fire in our mouths! Needless to say,  it is a hard thing to get down pat. Don’t be discouraged IF the first time is not a home run, you will get it and learn what is good for you ~ it may not be the following recipe, it may be another one. Just give it a go!  This is my current favorite pizza recipe. I say current because I like to make something till it is mastered (in my crazy mind), and then go back to an old favorite, then come back to it again, repeat again and again. I want to give you any tips I can so that you too can enjoy pizza from your own oven. Wouldn’t it be nice to have a little brick oven with a real fire in it to cook our pizza’s in….LIKE a REAL pizza place……..? yum.

* My first “ah” that was good moment with pizza was when my mom told me she pre-cooked the crust and it was good. I took that and RAN with it! A very important step to pizza making is to pre-cook the crust, just a bit! Follow the directions below. Don’t cook TOO long, you don’t want it dark. (Oops. Do as I say, not as I do, see picture below……it is what it is.)  Don’t cook it TOO short, you don’t want to tease it into thinking it was getting cooked and pull it out a doughy mess….. Prick the bottom PLEASE or you will have a lovely dough pillow.  Live and learn….

* Making your own sauce….Well THAT takes practice too. You may like it spicey ~ add some red pepper flakes, just a touch……. You may like it sweet, add more sugar. You may like it well seasoned, then by all means, add more spices! You really cannot hurt it. Just add a bit, taste, add more. You can always add but not take away, so do proceed with caution till you know for sure how you like it!

* If your family is not into the chunks of tomato found in diced tomatoes, go for the pureed or crushed tomatoes.

* Not many of us have the 14″ deep dish pie plate (aka cake pan). So go ahead and use 3 (or 4 if you like it thinner) 8″or 9″ round cake pans. Like personal pan pizza’s. Have your kids help you with putting the toppings on! I use 3 pans, again, you will figure out what is best for you!

* At times I add a small can of tomato paste and a bit o’ water to the tomato sauce and simmer a bit.

* PLEASE do not add your oil in with your warm water and yeast, IT will not foam nice and foamy.

Enjoy and let me know if you like it OR have any questions. Also PLEASE let me know if you have any tips or tricks for me, I LOVE to learn new things!! P.S. ~ Pizza  is nicely paired with Dessert Pizza for dessert, just cook it along with your pizza and it will be nicely cooled for dessert time! 🙂

Chicago Style Deep Dish Pizza 

Crust~                                                                                                                     

4 c.  flour
3 TB. yellow cornmeal
1 3/4 tsp. salt
2 3/4 tsp.  yeast
4 TB. olive oil
4 TB. butter, melted
1 c. + 2 TB. lukewarm water

Pizza Insides~

3/4 lb. mozzarella cheese, sliced OR shredded
1 lb. Italian sweet or hot sausage, cooked and crumbled
OR sliced veggies, peppers, mushrooms, spinach, tomato, onion, etc.
OR ham and pineapple
OR pepperoni
OR whatever you want!!!

Tomato Sauce~

 28-ounce can diced  tomatoes
good sprinkle of garlic powder
1 TB. sugar
oregano, basil, rosemary, parley, to taste
like 3 dried chile flakes, UNLESS you like heat, SO optional

Tippy Top~

1 c. freshly grated Parmesan

Crust~ Mix the dough ingredients in your stand mixer, knead it in your machine for about 7 min.  You may also use your bread machine on “dough” cycle.  Or do it by hand.  Mix the warm water with the yeast, let set for 5 minutes till foamy. Add the rest of the ingredients and knead well for about 6-8 minutes, till it is nice and smooth and elastic. Put your dough in a greased pan and let set, covered for about 1 hour.

Meanwhile. Grease a 14″ deep dish pizza pan (aka cake pan) and drizzle with 3-4 TB. olive oil, tilting pan to cover bottom and partway up the sides. (Use 2 TB.  for smaller pans). Roll and stretch dough to the size circle you need and press into prepared pan(s). Let set 15 minutes. Stretch dough again, to cover bottom of pan and partway up the sides, oil may spill over. That is fine just fine. Pre-heat oven to 425* and let the dough rest while it is pre-heating. Bake crust for 10 minutes, till just barely brown.

Tomato Sauce~ Drain tomatoes well. Add your seasonings, garlic and sugar. Set aside. Cover baked crust with cheese, then meat or veggies or whatever you want, then tomato mixture, then parmesan cheese. Bake another 25 minutes till golden brown. Lift out of pan and cool 15 minutes. Or you will have a burn line down your chin…been there, done that! ENJOY.

Recipe adapted from King Arthur Flour.

Dessert Pizza

Standard

 

I LOVE pizza. No doubt my favorite food of ALL. I could eat it for breakfast, lunch and dinner. There are delicious “breakfast” pizzas, yummy appetizer pizzas for lunch and good ol’ PIZZA PIZZA for dinner. No need to worry about not getting your fruits and veggies CAUSE there is always the yummy veggie pizza and fruit pizza……..great snacks! I have yet to mention DESSERT pizza. I have made some and enjoyed ~ but this one knocked them nearly out of the water, they are still “in the water” and will appear once in a while as a special treat BUT this one was so so easy and so so good IT will be made often. Ever had the Pizza Hut apple dessert pizza? It is good. This is like it, though WAY better. Try it your next pizza night. Mine is EVERY friday. When is yours???  🙂

* Only one tip with this one! Don’t add the oil with the yeast and water. Did it on accident and my yeast did not foam….opps….BUT it still rose so nicely.

* Opps, one more. I baked mine right along with my “dinner” pizza and then let it sit and cool while we ate. It was just right and ready for us when we were done eating.

Dessert Pizza

Crust: 1 1/4 c. flour

1/2 c. warm water

1/2 tsp.yeast

1/2 tsp. salt

1 tsp. sugar

1/2 TB. oil

 Combine the flour, salt and sugar. Set aside. Combine the warm water and yeast, let set for 5 minutes to get all foamy. Add the oil. Add the yeast mixture to the flour mixture. Stir till combined. May  need to add a tsp. or 2 of water to be sure all the flour is mixed in. (I did not have to.) Cover and let rise till doubled, about 45 minutes. Dump onto the counter and roll into a ball ~ using more flour if needed. Roll to a 10-11″ circle. Brush a 12″  pizza pan with oil and place crust on the pan. Brush the top with more oil. Set aside to rise a bit while making the topping.

Topping: 5 TB. COLD butter

1/4 c. brown sugar

1/4 c. white sugar

2/3 c. oats (I used the quick cook kind)

1 tsp. cinnamon

1 tart apple, peeled, cored and chopped (my addition)

about 1/4 c. flour, IF using the apple (my addition)

Mix the butter, sugars, oats and cinnamon with a fork or food processor. Add the apples and flour. Press onto the un-baked pizza crust. Bake in a pre-heated 425* oven for about 10-15 minutes.

Glaze: 2 c. powdered sugar

1 1/2 – 2 TB. milk

3/4 tsp. vanilla

Mix and drizzle over pizza. Let set about 20 minutes before eating. Enjoy!

Recipe adapted from girlplusfood.