Basic Pizza Crust. Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
Let stand for a few minutes. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. Preheat oven to 375 degrees. Buffalo Chicken Grilled Cheese Sandwich. Making Miniature Stuffed Pizzas in Springforms.
Stuffed pizzas are a Chicagoan delicacy consisting of layers of cheese and fillings above– and below– a thin pizza crust.
One of the best ways to bake them is in a springform pan, so that the sides come out in perfect cylinders and come out easily. Taken to the small extreme, individual-sized stuffed pizzas are the ideal portable food to take to work for lunch. Made in miniature springform pans, they are compact, cute, tasty, filling, and are almost guaranteed to make your co-workers jealous. Read on and we’ll show you how to make your own springform stuffed pizza, in any size you like. The common wisdom on making stuffed pizza is that it should be made in a “deep dish pizza pan,” which is nothing more than an overgrown (wide) cylindrical cake pan. Finally we got a little bit smart about this and used other kitchen gadgets to solve this problem: springform pans.
We serve the large one immediately (for dinner), and save the smaller ones for lunches over the next few days. Corn Potato Chowder. Pizza Braid. Pear Gorgonzola Walnut Pizza. When I was in college, we had a typical nice Italian restaurant in town, called Trattoria.
It was one of those that people took dates to when they were trying to be impressive and others visited for special occasions. I had a few friends who worked at Trattoria, so I was lucky enough to go a few times just for kicks. For dessert one day (they changed their desserts regularly as I recall), the special was Pear-Gorgonzola-Walnut skillet dish. It was absolutely divine. That’s been probably well over 10 years and I still remember the taste and how surprised I was to see such a savory cheese in a dessert. Vegetarian Gorgonzola Pear Pizza Author/Source: Kristi @ onceamonthmeals.com Ingredients: 1 12-inch pizza crust2 tablespoons olive oil3 tablespoons balsamic vinegar0.5 cups onion, sweet, sliced into rings1 cups walnuts2 cups pears, sliced lengthwise into about 16 slices per pear4 ounces gorgonzola, crumbled #11 ounces gorgonzola, crumbled #2 (optional) Directions: Preheat oven to 425.
Quick and Easy Gyros. If there is such a thing as an easy gyro, it must mean that some shortcuts have been made.
I’m willing to bet very few of you own a vertical gyro grill. I do not. And if you glanced at the recipe, you might notice that instead of lamb, these gyros are made with sliced deli roast beef. If you’re a gyro purist, you may want to divert your eyes. I had a similar experience after living in Austria for over a year. So, I get it. These gyros don’t stray too far from the traditional, and they turned out to be fast, easy, and delicious!
To make the meat filling, you’ll need some deli roast beef, olive oil, Worcestershire sauce, and spices (garlic powder, paprika, black pepper, and lemon-pepper). Slice the roast beef into 1/2-inch strips. Heat the oil in a skillet over medium heat. Add the beef strips, Worcestershire sauce and spices. Toss it around with some tongs and let it hang out on low while you prepare the rest of the ingredients. It’s tzatziki time! A splash of vinegar. Loaded Baked Potato Soup. Potatoes have been one of my favorites since I can remember.
They were also my first “vegetable”. I also love how versatile potatoes are. You can really put whatever you want into your potatoes and they will, most likely, still be good. I know that it may not be cold where most of you are, unless you are in Colorado I hear it is still snowing! , but I would suggest turning up your AC and still making this soup because it is just too delicious not to. Loaded Baked Potato Soup Recipe type: Soup Serves: 6-8 3 lbs small Yukon gold potatoes⅔ cup all-purpose flour6 cups low-fat milk1 cup shredded cheddar cheese (divided)1 teaspoon salt½ teaspoon black pepper1 cup reduced-fat sour cream1 cup chopped green onions (divided)6 bacon slices (cooked & crumbled)salt (to taste)