Skip to main content

01-09 Pizza

PIZZA DOUGH - makes two med/large
Mix:
1 t active dry yeast
1 t sugar
1 1/3 c lukewarm water
Stir and let stand until foamy, about 5 min.
Then add:
2 T EV Olive oil
1 t salt (fine sea salt is best)
Mix and add a little at a time (1/2 cup)
3 3/4 c Bread flour
Stir until dough forms a ball
Knead 4-5 minutes then place in tightly covered bowl to let rise in refrigerator
Keep 2-3 days max.
OR Can use immediately for thin crust pizzas:

Divide in half and roll out to desired size
After adding toppings, cook at 425 F about 10 minutes
TOPPINGS:
If not using red sauce, brush crust with olive oil before adding toppings and then spray/sprinkle/drizzle finished pizza with olive oil again to prevent burning
Can use Pesto instead of sauce.

Use any combination of:
artichoke hearts
corn, if frozen, thaw first
tomatoes, fresh sliced or sun-dried (soaked in hot water first) or okay if in oil
slivered red onions
thinly sliced zucchini
fresh herbs like basil or oregano, whole or chopped
pine nuts
generous sprinkling of dried herbs like Italian seasoning
strips of thin ham or chicken or pepperoni or Canadian bacon
Cheese! Feta, Parmesan, Asiago, mozzarella ...
And anything else you can think of or have on hand

Bri's fav: red sauce, pepperoni, zucchini and mozzarella
EB's fav: bbq chicken, Italian herbs, Parmesan, corn
Ani's fav: red onion, herbs, artichoke hearts, zucchini, feta, tomatoes
Labels:

Comments

  1. Crystal OdegardFebruary 4, 2010 at 10:00 AM

    K theres something a little messed up with Annica's choice of pizza. I'm just saying.

    ReplyDelete
  2. bacooperMarch 30, 2010 at 12:36 PM

    You will be craving vegetables someday. I just know it! LOL

    ReplyDelete

Post a Comment

Popular posts from this blog

Tuna bean salad

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.
Post a Comment
Read more

05-09 Mother's Day Eggs

"Eggs a la Goldenrod" is a Cooper recipe. Grandma says she has eaten it at a restaurant. This has become our Mother's day breakfast tradition served with fresh fruit (I like the grapes and strawberries), sometimes crispy bacon, fried apples and orange juice. Guess that is what you kids always thought was the perfect breakfast =) I have always liked it! Prepare 6-8 hard boiled eggs (It makes about as many servings as eggs used) Separate the yolks from the whites. Chop the whites Crumble the yolks To make sauce, melt over medium heat: 6 T unsalted butter Then whisk in 6 T flour Add in slowly, whisking constantly 3 c milk (don't use nonfat) Sprinkle with salt and pepper When thickened and bubbly, stir in whites and remove from heat. Serve this sauce over a piece of toast Sprinkle on 1/6 of the egg yolks and paprika Viola!
Post a Comment
Read more

Nordic curry

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...
Post a Comment
Read more