I love pizza. Love, love, love pizza. But I don't necessarily love restaraunt chain pizza. It's ok, but after a few pieces, the grease just sits in my gut. Bleck. I can really only eat fast-food pizza about once a month, if that.
I love homemade pizza! I love the fresh flavor, the delicious crust, the feeling of accomplishing something awesome.
Sometimes, though, I don't have time to make pizza dough.
Do you know what pizza crust is? It's essentially bread. Right?
When you think of it that way, a whole new world of pizza possibilities comes into view. I'm going to share some of my favorite bread pizza crusts.
French bread: Just slice French bread in half long wise, then into smaller sections as you see fit. Slather on some pizza sauce (this is as easy as spaghetti sauce or tomato sauce with seasonings in it - you can add a dollup of tomato paste to thicken it a bit), cover with cheese and your desired toppings, then put in the oven to bake at 350 for about 8 minutes. Each member of the family can decorate their own pizza with desired toppings. It's a great way to get the family involved!
English muffins: Same concept as the French bread. These are fun because the sour dough gives the pizza different depth of flavor. Plus, the pizzas are already personal sized. Make sure the muffins are cut in half, cover with sauce and toppings. I usually put my English muffin pizzas in to broil for a few minutes - just until the cheese is melted.
Bread: Yes. A boring slice of bread can instantly become a piece of pizza. This is fun if you have a picky eater. It's obviously not as gourmet as the other two options, but it's fun to have an open cheese and pepperoni sandwich and call it pizza. Just toast a piece of bread and top it with a slice of American cheese while the bread is still hot. If the cheese doesn't melt, pop it in the microwave for 5 seconds. If you are going to top it with pepperoni, consider toasting the bread with cheese and pepperoni in a toaster over. If you don't have a toaster oven, cosider broiling for a minute or two. I think I'd probably skip the tomato sauce on thes one. Instead, I would serve it with tomato soup.
So, the next time you have no idea what to make for dinner, consider making pizza. And remember, you're not limited to kneading your own pizza dough.
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Showing posts with label Dough. Show all posts
Showing posts with label Dough. Show all posts
Monday, July 18, 2011
Thursday, January 13, 2011
Cheddar Biscuits
2 cups flour
1 tsp salt
4 tsp baking powder
1/2 tsp cayenne pepper - optional
1 TBSP sugar
5 oz cold unsalted butter, cubed (9 tablespoons)
5 oz grated sharp cheese
2/3 cup milk
Preheat oven to 425*. Combine flour, salt, baking powder, cayenne pepper, and sugar. Add cold butter and rub into flour mixture with fingertips to achieve a coarse cornmeal texture. Add in cheese.
Make a well in the flour, add milk, work gently with a fork until dough pulls together.
Put onto a lightly floured surface and knead gently for several minutes. Roll 1/2" thick. Cut biscuits with a 2" round floured cutter. Place on lightly floured cookie sheet and bake 12 - 15 minutes, or until golden brown.
*D: So...you've never made homemade biscuits before? Feeling...overwhelmed? Nervous? Scared? Intimidated?
Don't.
This is just about the EASIEST recipe in the history of easy recipes. I made this for the first time when I was first married (a million years ago). It was so easy, I've never looked for another biscuit recipe. You don't even need a mixer to make this. You use your fingers and then a fork. Easy. Seriously. Another thing I love is that I usually have every ingredient on hand. Biscuits are one of those foods that people are so impressed when you make them, but they're so easy you feel a little guilty accepting the praise.
Not too guilty though. You did, after all, do everything by hand.
Ok, so I have never added the cayenne pepper. I probably should just to see how the flavor is. Half a tsp is a good small amount, so if you're feeling spicy - get it? Spicy...ok. - add it in and tell me how it tastes.
I make this recipe for biscuits and gravy. When I do that, I omit the cheddar, but usually throw in some Parmesan just for kicks.
The butter measurement is a little whack. What's up with 5 oz of butter?! That is 9 tablespoons, meaning an entire stick of butter and a little sliver of another stick. It is easier to chop it up into small cubes before adding it to the flour. But when I made this last night, I forgot to chop so I just had a little more rubbing to do with my finger tips. No biggie. Also, 5 ounces of cheese? That's 5/8 of a cup. So, either make it a half or 3/4 depending on how much you love cheese. And I never have sharp on hand, so I make it with mild. I also sprinkled it on top before baking. I like cheese.
For fun you can add food coloring to the dough (I've done it for St. Patrick's day) or cut the biscuits with cookie cutters for fun shapes. Pin It
1 tsp salt
4 tsp baking powder
1/2 tsp cayenne pepper - optional
1 TBSP sugar
5 oz cold unsalted butter, cubed (9 tablespoons)
5 oz grated sharp cheese
2/3 cup milk
Preheat oven to 425*. Combine flour, salt, baking powder, cayenne pepper, and sugar. Add cold butter and rub into flour mixture with fingertips to achieve a coarse cornmeal texture. Add in cheese.
Make a well in the flour, add milk, work gently with a fork until dough pulls together.
Put onto a lightly floured surface and knead gently for several minutes. Roll 1/2" thick. Cut biscuits with a 2" round floured cutter. Place on lightly floured cookie sheet and bake 12 - 15 minutes, or until golden brown.
*D: So...you've never made homemade biscuits before? Feeling...overwhelmed? Nervous? Scared? Intimidated?
Don't.
This is just about the EASIEST recipe in the history of easy recipes. I made this for the first time when I was first married (a million years ago). It was so easy, I've never looked for another biscuit recipe. You don't even need a mixer to make this. You use your fingers and then a fork. Easy. Seriously. Another thing I love is that I usually have every ingredient on hand. Biscuits are one of those foods that people are so impressed when you make them, but they're so easy you feel a little guilty accepting the praise.
Not too guilty though. You did, after all, do everything by hand.
Ok, so I have never added the cayenne pepper. I probably should just to see how the flavor is. Half a tsp is a good small amount, so if you're feeling spicy - get it? Spicy...ok. - add it in and tell me how it tastes.
I make this recipe for biscuits and gravy. When I do that, I omit the cheddar, but usually throw in some Parmesan just for kicks.
The butter measurement is a little whack. What's up with 5 oz of butter?! That is 9 tablespoons, meaning an entire stick of butter and a little sliver of another stick. It is easier to chop it up into small cubes before adding it to the flour. But when I made this last night, I forgot to chop so I just had a little more rubbing to do with my finger tips. No biggie. Also, 5 ounces of cheese? That's 5/8 of a cup. So, either make it a half or 3/4 depending on how much you love cheese. And I never have sharp on hand, so I make it with mild. I also sprinkled it on top before baking. I like cheese.
For fun you can add food coloring to the dough (I've done it for St. Patrick's day) or cut the biscuits with cookie cutters for fun shapes. Pin It
Tuesday, January 11, 2011
Amish Cookies
1 cup white sugar
1 cup powdered sugar
1 cup butter (2 sticks)
1 cup cooking oil
4 scant cups flour
2 eggs
1 1/2 tsp vanilla
3/4 tsp baking soda
3/4 tsp cream of tartar
1 1/2 tsp almond extract
Cream all wet ingredients. Addy dry ingredients. Add flour until it doesn't stick to the bowl. Chill. Roll into balls, dip in sugar and softly press with fork. Bake at 350 for 10 minutes. They will be very light, as if they are not done.
*D: Disclaimer: I have NO idea why these are called Amish Cookies. They might as well be called Almond cookies. Don't ask me, I just write the recipes as they come.
I made these last night and Tyler loves them. They have the consistency of a snickerdoodle, but the light cherry type flavor of almonds.
I got this recipe from a fellow volunteer in Ecuador, so this recipe is exactly how she gave it to me. I followed it, but I have a few notes. If you cream all the wet ingredients you get clumps of butter that don't cream in because the eggs and such are too slippery. What I will probably do in the future is cream the granulated sugar and butter, then add the rest of the wet ingredients, and then the dry. I added the flour last, but I don't think it's really all that necessary. I didn't add any more or less flour. Just the 4 cups, regardless of how it reacted to the edge of the bowl.
I used the cooking oil, but if someone wants to be brave and use applesauce and tell me how it is, I'd be interested to know.
I baked them for 10 minutes and pulled them out even though they didn't look done. I think 11 minutes is better, though.
Don't use too much dough. These are better smaller. They do plump a lot in the oven. Pin It
1 cup powdered sugar
1 cup butter (2 sticks)
1 cup cooking oil
4 scant cups flour
2 eggs
1 1/2 tsp vanilla
3/4 tsp baking soda
3/4 tsp cream of tartar
1 1/2 tsp almond extract
Cream all wet ingredients. Addy dry ingredients. Add flour until it doesn't stick to the bowl. Chill. Roll into balls, dip in sugar and softly press with fork. Bake at 350 for 10 minutes. They will be very light, as if they are not done.
*D: Disclaimer: I have NO idea why these are called Amish Cookies. They might as well be called Almond cookies. Don't ask me, I just write the recipes as they come.
I made these last night and Tyler loves them. They have the consistency of a snickerdoodle, but the light cherry type flavor of almonds.
I got this recipe from a fellow volunteer in Ecuador, so this recipe is exactly how she gave it to me. I followed it, but I have a few notes. If you cream all the wet ingredients you get clumps of butter that don't cream in because the eggs and such are too slippery. What I will probably do in the future is cream the granulated sugar and butter, then add the rest of the wet ingredients, and then the dry. I added the flour last, but I don't think it's really all that necessary. I didn't add any more or less flour. Just the 4 cups, regardless of how it reacted to the edge of the bowl.
I used the cooking oil, but if someone wants to be brave and use applesauce and tell me how it is, I'd be interested to know.
I baked them for 10 minutes and pulled them out even though they didn't look done. I think 11 minutes is better, though.
Don't use too much dough. These are better smaller. They do plump a lot in the oven. Pin It
Sunday, January 2, 2011
Easy Pie Crust
2 1/3 cup flour
1 cup soft butter
1/2 tsp salt
1/3 cup ice water
Mix well, but don't beat. Dough may be a little sticky. Let rest 5 minutes, then roll out on a floured surface. Put in pie dish and trim extras off the edges. Poke sides and bottom with a fork and bake for 12 minutes in a 375* oven.
*D: I am not a pie crust maker. I hate making pie crust because I always think it's harder than it is and that it doesn't turn out good. This crust is rather easy and tastes really good.
Be aware that the crust will shrink about half an inch as it bakes, so make sure there is a little extra around the edges.
This recipe makes 2 pie crusts. If you only need one pie, the leftovers can be rolled in a ball and refrigerated for a few days OR you can put it in a pie pan and freeze baked or thawed. Pin It
1 cup soft butter
1/2 tsp salt
1/3 cup ice water
Mix well, but don't beat. Dough may be a little sticky. Let rest 5 minutes, then roll out on a floured surface. Put in pie dish and trim extras off the edges. Poke sides and bottom with a fork and bake for 12 minutes in a 375* oven.
*D: I am not a pie crust maker. I hate making pie crust because I always think it's harder than it is and that it doesn't turn out good. This crust is rather easy and tastes really good.
Be aware that the crust will shrink about half an inch as it bakes, so make sure there is a little extra around the edges.
This recipe makes 2 pie crusts. If you only need one pie, the leftovers can be rolled in a ball and refrigerated for a few days OR you can put it in a pie pan and freeze baked or thawed. Pin It
Wednesday, April 8, 2009
Yummy Rolls
Mix together: 1 cup margarine - melted
2 cups water
2/3 cup sugar
2 eggs
Add & Mix: 2 TBSP yeast - then let it sit until it bubbles up (around 7 - 10 minutes) See picture:
Mix, add, and mix again: 1 tsp baking powder
Mix in gradually: 6 1/2 cups flour
Let rise until dough doubles (about an hour). Divide dough into thirds, or if you want smaller rolls you can do fourths. Roll out into a circle. Cut into 12 equal triangles. Start at the top and roll as tight as you can. Put on a pan, about three rows of six rolls. Let rise for a little bit but not too much. About 15 minutes. Bake for 12 minutes at 400 degrees F or until golden brown.
Rolls are soft and fluffy, not flaky like a croissant.
Fun Varieties: Still bake for 12 minutes at 400 degrees F or until golden brown.
Almond Rolls: (note by Deborah: This is the only way I make these rolls. They are to die for. You will crave them for days afterwards.) Mix together 3/4 cup sugar, 1/3 cup rolled oats, 1 1/2 teaspoons almond extract.
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2 cups water
2/3 cup sugar
2 eggs
Add & Mix: 2 TBSP yeast - then let it sit until it bubbles up (around 7 - 10 minutes) See picture:
Mix, add, and mix again: 1 tsp baking powder
Mix in gradually: 6 1/2 cups flour
Let rise until dough doubles (about an hour). Divide dough into thirds, or if you want smaller rolls you can do fourths. Roll out into a circle. Cut into 12 equal triangles. Start at the top and roll as tight as you can. Put on a pan, about three rows of six rolls. Let rise for a little bit but not too much. About 15 minutes. Bake for 12 minutes at 400 degrees F or until golden brown.
Rolls are soft and fluffy, not flaky like a croissant.
Fun Varieties: Still bake for 12 minutes at 400 degrees F or until golden brown.
Almond Rolls: (note by Deborah: This is the only way I make these rolls. They are to die for. You will crave them for days afterwards.) Mix together 3/4 cup sugar, 1/3 cup rolled oats, 1 1/2 teaspoons almond extract.
Roll out the dough into a rectangle.
Spread about 4 TBSP of melted butter on dough (note from D: I don't bother with melted butter. It's too messy to me. I just spread regular butter and it melts in the oven.)
Then sprinkle with mixture.
Follow directions from original recipe. Cut into triangles. Starting from fat end, roll tightly.
Put on a pan (note from D: I've never sprayed the pan for fear of making the rolls soggy on the bottom, but I think you probably could) and let rise for 30 - 40 minutes. (Note from D: Yeah right! As soon as I get those puppies on the pan they go in the oven! They'd probably be bigger and fluffier if I let them rise, but I can't wait that long.)
You can sprinkle a little sugar, or the mixture, on top to give it a little extra something. Or you can frost it while the rolls are still hot.
Eat these with dinner, for breakfast, or as a snack. Eat them, and you'll always want more. Mmmmmm.
Cinnamon rolls: Instead of using almond roll mixture, put butter and then sprinkle whatever toppings you want inside: brown sugar, cinnamon sugar, nuts, raisins, craisins, coconut. Let rise for 30 - 40 minutes. Bake and frost while hot.
Chicken roll-ups: Mix together 4 oz softened cream cheese, 2 cups cooked and cubed turkey or chicken, 1 can of mushrooms drained and diced, and chopped onions. Roll out half the dough into a rectangle, cut so that the pieces are in smaller rectangles (about a dozen of them). Put some of the mixture onto the dough, fold over and pinch the edges. These don't have to rise. After they are done baking, serve with a hot gravy made from cream of chicken soup and milk.
This dough can also be used for scones or pizza dough (just roll out onto sprinkled dry corn meal).
Spread about 4 TBSP of melted butter on dough (note from D: I don't bother with melted butter. It's too messy to me. I just spread regular butter and it melts in the oven.)
Then sprinkle with mixture.
Follow directions from original recipe. Cut into triangles. Starting from fat end, roll tightly.
Put on a pan (note from D: I've never sprayed the pan for fear of making the rolls soggy on the bottom, but I think you probably could) and let rise for 30 - 40 minutes. (Note from D: Yeah right! As soon as I get those puppies on the pan they go in the oven! They'd probably be bigger and fluffier if I let them rise, but I can't wait that long.)
You can sprinkle a little sugar, or the mixture, on top to give it a little extra something. Or you can frost it while the rolls are still hot.
Eat these with dinner, for breakfast, or as a snack. Eat them, and you'll always want more. Mmmmmm.
Cinnamon rolls: Instead of using almond roll mixture, put butter and then sprinkle whatever toppings you want inside: brown sugar, cinnamon sugar, nuts, raisins, craisins, coconut. Let rise for 30 - 40 minutes. Bake and frost while hot.
Chicken roll-ups: Mix together 4 oz softened cream cheese, 2 cups cooked and cubed turkey or chicken, 1 can of mushrooms drained and diced, and chopped onions. Roll out half the dough into a rectangle, cut so that the pieces are in smaller rectangles (about a dozen of them). Put some of the mixture onto the dough, fold over and pinch the edges. These don't have to rise. After they are done baking, serve with a hot gravy made from cream of chicken soup and milk.
This dough can also be used for scones or pizza dough (just roll out onto sprinkled dry corn meal).
Wednesday, October 1, 2008
Pita Bread
1 pkg (2 1/4 tsp) yeast
1 1/4 c luke warm water
3 c flour
2 tsp salt
Preheat oven to 500*.
Dissolve yeast in luke warm water. Stir in flour and salt. Stir into a rough ball. Knead on floured surface until smooth, adding flour as necessary.
Divide into 6 balls and knead each until smooth and round.
With a rolling pin, flatten each until 1/4'' thick and 4-5'' diameter.
Arrange rounds upside down on baking sheets.
Bake in a very hot over (500*) for 5 min or until puffed in the center.
Once finished, cut pitas in half. This creates the pocket.
If they are starting to burn and are not puffing, just pull them out and cut a slit in the pita to make the pocket. We fill ours with chicken salad, but you can also use regular sandwich fixings and lettuce. Very easy. Company will be impressed that you made home-made pitas. If your pitas are not puffing, try using almost hot water to dissolve the yeast. It seams to help. Pin It
1 1/4 c luke warm water
3 c flour
2 tsp salt
Preheat oven to 500*.
Dissolve yeast in luke warm water. Stir in flour and salt. Stir into a rough ball. Knead on floured surface until smooth, adding flour as necessary.
Divide into 6 balls and knead each until smooth and round.
With a rolling pin, flatten each until 1/4'' thick and 4-5'' diameter.
Arrange rounds upside down on baking sheets.
Bake in a very hot over (500*) for 5 min or until puffed in the center.
Once finished, cut pitas in half. This creates the pocket.
If they are starting to burn and are not puffing, just pull them out and cut a slit in the pita to make the pocket. We fill ours with chicken salad, but you can also use regular sandwich fixings and lettuce. Very easy. Company will be impressed that you made home-made pitas. If your pitas are not puffing, try using almost hot water to dissolve the yeast. It seams to help. Pin It
Easy Pizza Dough
1 TB yeast
1 tsp sugar
2 TB oil
1 c warm water
1/4 tsp salt
2 c flour
Mix the yeast with half the flour (1 cup), sugar and salt. Add really warm water and oil. Mix, adding flour, until velvety. Let raise (in a bowl covered with a towel) and punch down. Roll out onto pizza pan or cookie sheet.
This is definitely a family favorite! We cook our pizza on a cookie sheet, but if you have a pizza pan or if you want to do smaller pizzas for "personal pizzas" that's fine too. Once you roll out the dough, cover it with spaghetti, marinara, tomato, ranch or pizza sauce. Then top with cheese (we usually use cheddar because that's what we have on hand) and fixings. Our personal favorites are pepperoni, sausage, breakfast bacon, or chicken. We use ranch and chicken to make a yummy pizza. I'm not a veggie person, but if I were I would add peppers, olives, artichoke hearts, onions and the like.
Bake at 400* for ten minutes.
Enjoy! Pin It
1 tsp sugar
2 TB oil
1 c warm water
1/4 tsp salt
2 c flour
Mix the yeast with half the flour (1 cup), sugar and salt. Add really warm water and oil. Mix, adding flour, until velvety. Let raise (in a bowl covered with a towel) and punch down. Roll out onto pizza pan or cookie sheet.
This is definitely a family favorite! We cook our pizza on a cookie sheet, but if you have a pizza pan or if you want to do smaller pizzas for "personal pizzas" that's fine too. Once you roll out the dough, cover it with spaghetti, marinara, tomato, ranch or pizza sauce. Then top with cheese (we usually use cheddar because that's what we have on hand) and fixings. Our personal favorites are pepperoni, sausage, breakfast bacon, or chicken. We use ranch and chicken to make a yummy pizza. I'm not a veggie person, but if I were I would add peppers, olives, artichoke hearts, onions and the like.
Bake at 400* for ten minutes.
Enjoy! Pin It
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