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Archive for the ‘pizza’ Category

 

Parmesan Bread Puffs

Parmesan Bread Puffs

Years ago there was a pizza restaurant in our home town.  Their pizza was deep-dish and fabulous, and the menu had a great variety of items which included Romano Bread Puffs.  

I often reminisce of those bread puffs and today I had an epiphany… why not try to reproduce them at home?  So here’s some pics of my efforts.  Since I didn’t have any Romano Cheese nearby I opted for Parmesan.  My hope is to try them a couple more times and perfect them at which point I’ll post the recipe and maybe some play-by-play photos.  For today, they approached perfection and I enjoyed them completely.   Ahhhh, bliss!

 

6 Bread Puffs and weigh too many carbs

6 Bread Puffs and weigh too many carbs

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no-knead-pizza-dough1

I told you I was gonna post the results of the “no-knead pizza dough” recipe and, well, Chef John, you were right!  This was the best pizza dough that ever came out of my oven.  I’m converted forever.  I’m never going back to kneaded dough, never… 

If you’re looking for a good pizza dough you really can’t pass this recipe up….. REALLY! It’s simple, refrigerates well, (I refrigerated half the dough for several days with great success) and has a professional, crusty ~ chewy texture and tastes great.

I did do a little altering to the recipe and used a tomato and basil infused olive oil instead of regular olive oil, also a success.

Once again, I’m convinced that no-knead dough is the way to go!  Next I’m getting me one of those pizza stones and see if it makes it even better.

no-knead-pizza-dough2

 

John 6:50-51 
This is the bread which comes down from heaven, that one may eat of it and not die.  I am the living bread which came down from heaven. If anyone eats of this bread, he will live forever; and the bread that I shall give is My flesh, which I shall give for the life of the world.” 

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So I get this RSS Feed the other day from one of my favorite food blogs.  Chef John is telling me I can use a no-knead recipe to make pizza dough.  I love no-knead doughs and the thought just kept going round and round in my head, “no-knead pizza dough”…. “no-knead pizza dough”….  over and over and over and I fell victim around 12 noon today.  That’s really bad timing if you want pizza for dinner since the dough needs 12 hours to proof.

But, I got busy and put the ingredients together any how.  Now I gotta wait till midnight to make pizza!   My plan is to make the pizzas (recipe make 4 9-10 inch pizzas) let them cool and put one in my hunny’s lunch box for tomorrow.  

Good plan if all works out.  

Check out Chef Johns site and his No-Knead Pizza Dough video.  I’ll let you know how things turned out.  And post some pics.

BTW… Thanks Chef John for all your inspiration!!!

 

Luke 6:26
Jesus answered them and said, “Most assuredly, I say to you, you seek Me, not because you saw the signs, but because you ate of the loaves and were filled.

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I love pizza! I’ll even eat it for breakfast right out of the ‘fridge. All that cheese is just delightful don’t you think? I made these after making some homemade ricotta cheese.

I learned about making ricotta, we called it quark or farmers cheese, from my mom. She makes it in a crockpot. I used a recipe from Michael Ciarello’s cookbook, “Easy Entertaining” and it came out great. You can find it on his websight here. I smothered the pizza in all sorts of yummies, but the ricotta was an especially fine addition making the flavor rich and creamy. You can also watch Chef Johns video and see how he makes the ricotta.

Homemade Pizza
fresh pizza dough (some stores sell the dough if you’re not into making your own or try this Williams Sonoma Recipe)
fresh ricotta cheese
fresh mozzarella
shredded mozzarella
a few tablespoons pizza sauce or spaghetti sauce of your choice (the thicker the better)
olive oil
a few sundried tomatoes (I used the ones in a jar with olive oil)
some sliced black olives
enough sliced pepperonis to cover the pizza
some sliced green, red or yellow sweet bell peppers
4-6 oz. of sweet or hot Italian sausage cooked and broken into pieces

Method
This is a free method… anything goes! Have fun with the toppings and apply them as you like. But, be careful… too much cheese will spill over onto your pan and oven.

Roll out the pizza dough and press to fit a 12 inch pizza pan being sure to make the center slightly thinner than the outside edge. Lightly brush with olive oil.

Or roll out the pizza dough and place on an average prepared baking sheet. You may like a thicker crust or thinner crust it’s up to you. Just remember that the thicker it is the longer it will take in the oven.

Drizzle a little olive oil on the prepared pizza dough and brush to cover to the edges.

Let the dough rest for approximately 10 minutes. Continue letting the dough rest/rise while you preheat your oven to 425° or 450° depending on the accuracy of your oven. You want your pizza hot and bubbly with a golden brown crust, not burnt!

Spread dough with your choice of sauce being careful not to drown it. I like a real thick sauce to help prevent soggy crust.

Then layer half of the shredded mozzarella. Slice the fresh mozzarella and distribute evenly. Add the ricotta by teaspoonfulls or crumbles to lightly cover the pizza. Now layer the balance of the ingredients and finish with the remaining shredded mozzarella.

Bake for 25-30 minutes or until the crust is golden and the cheese is bubbling.

Remove from the oven and set on a rack to cool for 5-10 minutes. This will make slicing easier. You can remove it to the rack from the pan after about 5 minutes to help keep your crust crispy.

Serve with your favorite refreshing beverages and a crisp green salad. Enjoy!

1 Peter 1:6-8 Though our faith be tested… having not seen Him still we believe.

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