Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
Monday, April 16, 2012
Little Caesars Crazy bread at home
I had so much fun this weekend with recipes that I will still be baking and prepping into this week. I had so many great ideas come across my computer that I just couldn't wait. I made homemade chocolate chips. They are tasty but still have some things I need to work out so I'll be sharing that later this week after I try them again to see if I can get them to come out just a little nicer. I made a huge batch of multi-grain bread. I think my flour wasn't the best because it has an odd taste but the bread is nice and light. I'll probably share that recipe tomorrow since the issue is with my flour not the recipe. But the most favorite recipe I made this weekend was a toss up between homemade nilla wafers and the crazy bread. Both were so easy I can't image buying them (okay I'll still buy the crazy bread because it is just that good). I'm not sure this is a 100% perfect replica but the taste was amazing and I couldn't keep my guys out of it. I did make the bread only to discover that we didn't have any cheese - last I knew there was parmesan and feta but they were absent from the fridge when I went about baking so I ended up with cheese less bread but no one minded. We took some to my Dad's and he had parmesan. We added it to the top, only to find it didn't really add anything to the bread.
I didn't make any menu notes - not really sure what we ate all weekend since it was a clean out the left-overs sort of weekend.
Little Caesars Crazy Bread
One recipe pizza dough - I used the flatbread recipe with whole wheat pastry flour
1 stick butter
2 teaspoons garlic powder
1 teaspoon kosher salt (can use 2 teaspoons of garlic salt for all the seasonings).
Parmesan cheese
Make pizza dough/flatbread on 9x 13 baking sheets as directed all the way through baking. Melt butter and add garlic powder and salt. Brush butter on baked pizza dough. Sprinkle with parmesan. Cut the bread in half the long way and then into 1- 1 1/2 inch strips. Enjoy!
Thursday, March 29, 2012
Lemon Flatbread and Pizza
I have some beautiful lemons from a friend and the first recipe I thought of was lemon flatbread. I saw the recipe in a magazine and thought I had saved it. Luckily I found it online. The end result was crispy crackery sour salty goodness. I had even cut the amount of salt and it was still overpowering in a junk food sort of way. My yeast was dying so the bread didn't raise as nicely but I wasn't about to complain.
I know it doesn't sound like an "Ohh" "Ahh" sort of recipe but I liked it. I liked it even better when I turned the crust into pizza last night. I had better yeast so the result was less cracker like. I used wheat flour both times - mixing oat flour the first time and a little white flour the second time (both times just to use up the scraps of flour we had around). I made two pizzas - one with organic pizza sauce, grilled onions and peppers, pepperoni and cheese. The second I made a pesto sort of sauce out of pickled green tomatoes, pumpkin seeds and a little garlic. That pizza had sauce and cheese. I did leave a little cheese off the last 1/3 of each pizza so my husband could have some. The end result was wonderful pizza. They were different but so tasty. That was the last of our pickled tomatoes (sadly, no one really liked them when I first made them but since we discovered they are great on pasta, and now pizza, we've gone through them rather quickly) but hopefully, we'll have lots of tomatoes this fall to make more.
On to the recipe - this is on myrecipe.com
I made them with whole white wheat mixed with less than 1 cup of other flours. For the lemon flatbread, I left off salting the bread just before baking. I did notice that it too less time for my flatbread to cook so watch the timing. I think they took only about 15 minutes so start checking at 10 minutes.
Lemon Flatbread
1 tablespoon active dry yeast
1/3 cup olive oil, plus more for bowl and pans
4 1/4 cups all-purpose flour
3 tablespoons salt, divided (see Notes)
3 lemons
In the bowl of a stand mixer, dissolve yeast in 1 3/4 cups warm water (90° to 105°). Let sit until foamy, about 5 minutes. Attach dough hook and, with mixer on low, add olive oil, flour, and 4 tsp. salt. Mix until dough is smooth, about 2 minutes. (It will still be fairly sticky and won't pull away from the inside of bowl.) Using a spatula or oiled hands, put dough in a large, oiled bowl, cover with a clean towel or plastic wrap, and let sit until doubled in bulk, 1 1/2 to 2 hours. Meanwhile, slice lemons as thinly as possible. Discard any seeds. Put lemons and 1 tbsp. salt in a bowl. Let sit at room temperature at least 1 hour and up to 1 day. Preheat oven to 425°. Lightly oil two 10- by 15-in. baking sheets. Punch down dough, divide in half, and put each half on a baking sheet. Flatten dough as much as possible, pushing gently from the center out. (Dough will pull back toward the center; don't worry if it doesn't stay in place.) Let rest 10 minutes and then flatten again, pushing the edges and corners down to help them stay put (if it pulls back a bit, that's okay, but you want to make the dough as thin and flat as possible). Lift lemon slices out of their juices and lay them evenly over the dough, pressing them into dough as much as possible. Sprinkle dough with remaining 2 tsp. salt. Bake until brown and crispy, about 25 minutes. While bread is still warm, cut each sheet into 15 pieces. Cool on wire racks.
I know it doesn't sound like an "Ohh" "Ahh" sort of recipe but I liked it. I liked it even better when I turned the crust into pizza last night. I had better yeast so the result was less cracker like. I used wheat flour both times - mixing oat flour the first time and a little white flour the second time (both times just to use up the scraps of flour we had around). I made two pizzas - one with organic pizza sauce, grilled onions and peppers, pepperoni and cheese. The second I made a pesto sort of sauce out of pickled green tomatoes, pumpkin seeds and a little garlic. That pizza had sauce and cheese. I did leave a little cheese off the last 1/3 of each pizza so my husband could have some. The end result was wonderful pizza. They were different but so tasty. That was the last of our pickled tomatoes (sadly, no one really liked them when I first made them but since we discovered they are great on pasta, and now pizza, we've gone through them rather quickly) but hopefully, we'll have lots of tomatoes this fall to make more.
On to the recipe - this is on myrecipe.com
I made them with whole white wheat mixed with less than 1 cup of other flours. For the lemon flatbread, I left off salting the bread just before baking. I did notice that it too less time for my flatbread to cook so watch the timing. I think they took only about 15 minutes so start checking at 10 minutes.
Lemon Flatbread
1 tablespoon active dry yeast
1/3 cup olive oil, plus more for bowl and pans
4 1/4 cups all-purpose flour
3 tablespoons salt, divided (see Notes)
3 lemons
In the bowl of a stand mixer, dissolve yeast in 1 3/4 cups warm water (90° to 105°). Let sit until foamy, about 5 minutes. Attach dough hook and, with mixer on low, add olive oil, flour, and 4 tsp. salt. Mix until dough is smooth, about 2 minutes. (It will still be fairly sticky and won't pull away from the inside of bowl.) Using a spatula or oiled hands, put dough in a large, oiled bowl, cover with a clean towel or plastic wrap, and let sit until doubled in bulk, 1 1/2 to 2 hours. Meanwhile, slice lemons as thinly as possible. Discard any seeds. Put lemons and 1 tbsp. salt in a bowl. Let sit at room temperature at least 1 hour and up to 1 day. Preheat oven to 425°. Lightly oil two 10- by 15-in. baking sheets. Punch down dough, divide in half, and put each half on a baking sheet. Flatten dough as much as possible, pushing gently from the center out. (Dough will pull back toward the center; don't worry if it doesn't stay in place.) Let rest 10 minutes and then flatten again, pushing the edges and corners down to help them stay put (if it pulls back a bit, that's okay, but you want to make the dough as thin and flat as possible). Lift lemon slices out of their juices and lay them evenly over the dough, pressing them into dough as much as possible. Sprinkle dough with remaining 2 tsp. salt. Bake until brown and crispy, about 25 minutes. While bread is still warm, cut each sheet into 15 pieces. Cool on wire racks.
Tuesday, May 10, 2011
German Pizza
Due to illness last week, I don't have really good plans for this week's posts. I promise to get back into the swing of things next week with the product/information tuesdays and new food thursday (I may actually come up with something fun by Thursday).
This recipe is one I found on Kraft's website last fall. It's a rather fun and interesting recipe. I grew up in a german area so there was always sausages and sauerkraut. For this recipe, make sure everything is fairly dry or you will end up with a soggy crust. We buy handmade german sausages which are fairly smoky in flavor. If you buy raw sausages, add water to the pan you are frying them in - just up to 1/2 the sausage side so they will cook evenly. You can use any pizza crust recipe in place of the tubed crust.
German Oktoberfest Pizza
1 tube (13.8 ounces) refrigerated pizza crust
1 pound smoked kielbasa or Polish sausage, cut into 1/4-in. slices
2 teaspoons butter
2 cups leftover or refrigerated mashed potatoes
1 cup sauerkraut, rinsed and well drained
1 cup (4 ounces) shredded cheddar cheese
Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until lightly golden brown.
Meanwhile, in a large skillet, saute kielbasa in butter until browned. Spread mashed potatoes over crust. Layer with sauerkraut, kielbasa and cheese. Bake for 10-15 minutes or until golden brown.
This recipe is one I found on Kraft's website last fall. It's a rather fun and interesting recipe. I grew up in a german area so there was always sausages and sauerkraut. For this recipe, make sure everything is fairly dry or you will end up with a soggy crust. We buy handmade german sausages which are fairly smoky in flavor. If you buy raw sausages, add water to the pan you are frying them in - just up to 1/2 the sausage side so they will cook evenly. You can use any pizza crust recipe in place of the tubed crust.
German Oktoberfest Pizza
1 tube (13.8 ounces) refrigerated pizza crust
1 pound smoked kielbasa or Polish sausage, cut into 1/4-in. slices
2 teaspoons butter
2 cups leftover or refrigerated mashed potatoes
1 cup sauerkraut, rinsed and well drained
1 cup (4 ounces) shredded cheddar cheese
Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 425° for 8-10 minutes or until lightly golden brown.
Meanwhile, in a large skillet, saute kielbasa in butter until browned. Spread mashed potatoes over crust. Layer with sauerkraut, kielbasa and cheese. Bake for 10-15 minutes or until golden brown.
Friday, February 18, 2011
Papa Murphy's Pizza
I get that this isn't really a recipe but it's a great affordable way to eat pizza. It's not gluten free but they will make a dairy free version if you ask. We used to love Papa Murphy's but when we went gluten free we forgot all about it. On Sunday, I decided it was time to cash in all those free mini-pizza coupons my son gets from the library (Papa Murphy offers their own version of Book-it). The mini pizzas are so cute and unfortunately won't last the week since my son couldn't wait to eat them.
For Valentine's Day Papa Murphy's does a heart shaped pepperoni pizza. It's a really cute idea especially for kids. This year they have introduced a S'mores dessert pizza. For $9 you could get both as their "Sweetheart" deal. I don't know when this special ends but they have plenty of specials all year long. The S'mores pizza is only $4 right now. This was plenty filling for three people. Add a salad or something else and it could be stretched to four or five, depending on how big of an eater they are.
Our Papa Murphy's store is not all that big but when we arrived on Monday at 5ish to get our pizza there was a line to the door. It still only took 15 minutes to walk out with our freshly made pizza - it's cool you get to watch them make the pizza, similar to watching Subway make your sandwich. At home, it took about 15 minutes to cook both pizza's to perfection. We managed to have our pizza in time to finish before our company arrived at 6:30.
For take away it is the cheapest you will find and so much better than McDonalds. They have a family size "perfect" pizza that is half cheese and half pepperoni for about $9. Keep an eye out for specials and you can get it even cheaper.
The pizza is cooked at home but it's never frozen so you can easily add other ingredients to your pizza to make it more healthy.
Now I say it's never frozen but it freezes beautifully. We have bought extra pizzas from them when we lived in the country and stuck them in the freezer. They still cook nicely, just need a little extra time (either to defrost before cooking or to defrost while cooking). If you leave them out the dough will continue to rise which is not a bad thing.
Take the chance and try Papa Murphy's - it's cheap, it's quick and it tastes so good.
For Valentine's Day Papa Murphy's does a heart shaped pepperoni pizza. It's a really cute idea especially for kids. This year they have introduced a S'mores dessert pizza. For $9 you could get both as their "Sweetheart" deal. I don't know when this special ends but they have plenty of specials all year long. The S'mores pizza is only $4 right now. This was plenty filling for three people. Add a salad or something else and it could be stretched to four or five, depending on how big of an eater they are.
Our Papa Murphy's store is not all that big but when we arrived on Monday at 5ish to get our pizza there was a line to the door. It still only took 15 minutes to walk out with our freshly made pizza - it's cool you get to watch them make the pizza, similar to watching Subway make your sandwich. At home, it took about 15 minutes to cook both pizza's to perfection. We managed to have our pizza in time to finish before our company arrived at 6:30.
For take away it is the cheapest you will find and so much better than McDonalds. They have a family size "perfect" pizza that is half cheese and half pepperoni for about $9. Keep an eye out for specials and you can get it even cheaper.
The pizza is cooked at home but it's never frozen so you can easily add other ingredients to your pizza to make it more healthy.
Now I say it's never frozen but it freezes beautifully. We have bought extra pizzas from them when we lived in the country and stuck them in the freezer. They still cook nicely, just need a little extra time (either to defrost before cooking or to defrost while cooking). If you leave them out the dough will continue to rise which is not a bad thing.
Take the chance and try Papa Murphy's - it's cheap, it's quick and it tastes so good.
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