Chewy Pizza Crust - pumpkin??

I'm more of a crusty thin crust kinda girl. John is more of a chewy, medium thick crust kinda guy. It's a constant dilemma in our household. I know, we have such big problems don't we. This issue is normally fixed by me putting my pizza in the oven 10 minutes before I put his in. But some nights you just want to make one pizza to share.


This dough has become a delicious compromise. It stays relatively soft and chewy like he likes, but the flavor is so good I'm loving it too! Sure I'll still use a regular recipe and make it super thin and crusty. But on a night I only feel like making one large pizza for us to share, this recipe is my new go to one.

Pumpkin Pizza Crust (don't worry you don't taste the pumpkin)
recipe by ::steph chows::

1 cup pumpkin puree
2 1/4 teaspoons yeast(1 packet)
2 tsp barley malt syrup
1 cup warm water
2-1/2 cups whole wheat flour
1 cup bread flour
pinch of sea salt

In a small bowl stir together warm water barley malt and yeast. Let sit until foamy/milky – about 5 minutes.
In a large bowl combine the flours and salt.
Stir pumpkin puree into yeast mixture. Then pour into the center of the flour mixture.
Mix with a spatula, then switch to kneading with your hands.
Lightly oil a clean large bowl and let your dough rise in a wamr place covered with a towel for 2 hours.
Once dough has risen, divide into two balls and roll out and top with your favorite things.
Bake at 400 for about 20 minutes or until done.


How do you like your pizza crust? 
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Grilled Pizza with homemade dough

Yeah... it looks like an amoeba... I know... but you know what, it's a tasty amoeba, so I'm ok with that ;) There may be no need to break out the fancy dinnerware sets for this pizza... but on the other hand it's always fun to make casual food feel fancy :)


I did it! I did it! I grilled pizza using home made dough not just a prebought shell! (not that I'm hating on the prebought... it's great for a super fast dinner) But this is still very exciting and doesn't take all day! Seriously 30 minutes from mixing to on the grill dough. YUM

I have to say grilled pizza is my newest obsession this summer, we've been eating it once a week, love it. What would you top your pizza with?


Whole-Wheat Pizza Dough
(Source: Originally from EatingWell.com As found on Amber's Delectable Delights I found it linked there from What's cooking in the orange kitchen) then I adapted it for the grill!)

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Roll dough out and place on a cornmeal covered pizza peel. Heat a grill on high for 10 minutes and then flick the dough off the peel and onto the grill. Turn heat to medium and cook 10 minutes. Flip dough and then top with whatever you like! Continue to cook an additional 7 minutes or until cooked through (time with change depending on thickness of dough).
   

MORE pizza and a teaser

I'm waiting on the images I took with my dad's kick-butt camera... so the remainder of the DC trip write up will have to wait until then. In the mean time I give you some amazingly delicious pizza.


Tons of mushrooms, fresh parsley, mozzarella. You can find the quick and easy dough recipe here. And the no cook sauce here. This dough was from a batch I made a month or so ago and froze half of. I just took it out to thaw in the fridge the night before. Even after freezing and thawing the dough rolls out well... it does get a little more crisp though... so if you don't like thin crispy crust... don't freeze it... just make it fresh! Oh come on, it's not like it takes a long time :)

Oh right did I mention a teaser?


It's going down right here on FRIDAY of this week! So come on back and comment for your chance to win! Aren't prizes fun?? I sure think they are :)

Memorial Day Pizza

Happy Memorial Day everyone! I hope you are all having a beautiful work free day filled with ice cold drinks and lots of time to relax! I leave you today with a nice home made pizza. You can find the quick and easy dough recipe here. And the no cook sauce here. I covered this bad boy in roasted red peppers, turkey pepperoni, part skim cheese, mushrooms, and fresh parsley.

Chow!!

So what are your Memorial Day plans??

Wheat pizza dough in 30 minutes flat

I like the idea of being able to get home at night and have a nice pizza with home made dough... and I REALLY like the idea when it doesn't take 2 hours for the dough to rise!! I found the recipe on What's cooking in the orange kitchen yesterday and HAD to make this for dinner.


Having a kitchen aid mixer makes this stupidly easy, but if you don't have one no worries just use your hands :) (bonus you get a little arm workout).

I made broccoli and mushroom stuffed calazones. My roomie and I gave them a thumbs up! And the crust recipe is a keeper for sure! Filling recipe is below the dough recipe.


Jessica says the 12 ounce dough recipe made 2 good size calzones, but they are on the thin side so if you like yours thicker (crustier) go for the 1 pound recipe.

Whole-Wheat Pizza Dough
(Source: Originally from EatingWell.com As found on Amber's Delectable Delights I found it linked there from What's cooking in the orange kitchen) man this recipe gets around!

To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann's RapidRise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;preheat oven to 450°F or highest setting. Roll and top the pizza as desired(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.

*For calzones split the dough in half and roll them out into 2 flat circles. Put the filling on half of one of the dough circles and then folded the other half over. Pinch the edges all the way around. Keep an eye on the baking time. Mine took 15-20 minutes. Serve immediately



Calazone filling
recipe by me

1 tsp chopped garlic
spray of olive oil for pan
1/2 cup chopped brocolli
1 cup sliced mushrooms
1 cup pasta sauce of choice
1/4 tsp dried basil (or 1 Tbs chopped fresh if you have it on hand)
1/4 tsp red pepper flakes
fresh ground black pepper to taste
1/2 cup part skim mozzerella
1 Tbs parmasaian cheese

Saute garlic until fragrant then add everything but the cheeses in a pan until cooked through, roll out half the dough from the recipe above and pile mixture on half of the circle. I used all of this filling for 1 calazone (half the dough recipe). Sprinkle with cheeses. Fold dough over and pinch to seal. Bake at 450 for 15-20 minutes. CHOW!

Crisp Rosemary Flatbread topped with salad

So I read about these flat breads over at Smitten Kitchen a little while back and made them one night LOVE THEM. Then on another night I decided to make them into cheese-less pizza's topped with salad... I know seems a bit odd... TOTALLY DELICIOUS!! I mean look at this!


YUM!!

Anyway, make the flatbreads as described below (so simple quick and easy it's awesome, no yeast, no kneeding, no waiting!). I added some onions and slices of big fat tomatoes, and baked them as directed in the flat bread recipe. Then top with your favorite salad toppings and dressing! I put the recipe I used for the salad and dressing below the flatbread recipe. YUM!!!

flat breads hot out of the oven

Crisp Rosemary Flatbread
Gourmet, July 2008

Nothing could be easier than making this cracker, but that doesn’t mean you shouldn’t tell people you slaved all day over it because they’re going to be impressed, really impressed, and I see no reason not to milk it.

I think you could easily swap the rosemary for other herbs, such as thyme or tarragon, or punch it up with black pepper or other spices, but personally, I like it just the way it is here.

1 3/4 cups unbleached all-purpose flour (I used whole wheat)
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs (I used thyme)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Salad and Dressing
lettuce greens
roma tomatoes sliced in half
red onions sliced
kalamata olives (i can't stand these but others love this flavor combo)
1 Tbs apple cider vinegar
1 tsp extra virgin olive oil
1/4 tsp crushed red pepper

Mix vinegar, oil, red pepper in a bowl, add lettuce and other salad ingredients you'd like to use and toss to coat. Pile onto of warm flatbreads and serve.

Chow!!

Super easy, quick, and looks like you spent all day on it! Change up the toppings to personalize it to each family member, or have them top it themselves :)