170131 Homemade Pizza Recipe

I melted cream cheese as a white sauce on the hot dough that had been in for a bit.

 

 

PIZZA RECIPES

(On the Left and bottom right) Taylor’s Pizza:

Goat cheese on half, Cottage Cheese on half

Then on half the goat cheese side and half the Cott. Cheese side

he added summer sausage meat cut up,

and on the other halves of each he added cooked ground beef.

Then Carmelized Onions and after the pizza came out of the oven Spinach

My Pizza (top right)

I melted cream cheese as a white sauce on the hot dough that had been in for a bit.

Then on one half I added avocado, spinach and shredded cheddar

on the other half I added a mix of carmelized onions and mushrooms and atop that shredded Citrus Lime Parmesan Cheese.  (Later this was voted best, but they were all so darn fantastic I’m glad we were sharing.)

Inspiration: Today the Great Alaska Pizza Company had a $5 medium pizza for Customer Appreciation day.  Taylor waited 15 minutes in line, but when they said it would be another 15, he decided life was too short and headed home.  A week ago we got a big bag of Bread flour and a container of yeast, so I guess today is the day, we start making pizzas.  My brother is a great pizza maker and sent me his secret crust recipe, but I was working and Taylor was chef of the night so he found a recipe online that would be ready in 30mins.  Ok, game on.

He called me down when it was time to stretch out my very own pizza crust.  I was pretty excited, it stirred up memories of make your own pizza nights from birthday slumber parties of my youth.  He used the round glass pie pan for his and I went with the Mirro baking pan cover.  Because we had no corn meal for the underside of the crust we just improvised with quinoa… but probably in the future will use nothing, it seemed fine without it.  Then I let gravity do the work stretching out my dough, I just turned and turned it, then laid it out and extended a bit further on the pan.

 

 

 

Crockery Cooking & Curried Butternut Squash Soup Recipe

I rushed to the oven when I remembered it, imagining the blackened mess I would be scraping out using every muscle in my arm. But, instead I found the soup perfectly, deliciously baked with nice little vent holes.

If you can, I highly, highly recommend buying some oven and dishwasher safe ceramics to use for baking.  Today (Wednesday 1/25/17) was great proof of these hidden treasures.  This is my one bowl (See my Dry Cabin Minimalism Marriage post) for eating.  The amazing thing about this bowl is that I stuck it into the cold oven with cold soup, cranked it up to 350 degrees and literally, (accidentally!) forgot about it for over half an hour.  I rushed to the oven when I remembered it, imagining the blackened mess I would be scraping out using every muscle in my arm. But, instead I found the soup perfectly, deliciously baked with nice little vent holes.  The edges even had that delicious little crust that I only seem to achieve in ceramic ware.  I grated a bit of our current fancy cheese splurge, a Citrus Ginger BellaVitano, on top (it’s hard, like a parmesan) and within a spoonful I was in heaven.

The only thing you really MUST NOT DO to ceramics are to put them through an extreme heat change… so you always need to put it in when you are first warming up the oven.  If the oven is already hot, forget about using the ceramic, please!  If you are good to it, it will be oh so good to you.  With this dish I didn’t even have any residue to scrape away from the sides, amazing.

Here are a few examples of ceramics using a food safe glaze, but you can’t always tell by looking, best to buy from the artist and be sure they are confident about their glazes.

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Also, be sure you are using ceramic with a food safe glaze.  If you aren’t sure, don’t do it!  But these little puppies are worth their weight in gold, so if you find a good piece, nab it.  I made mine back in 2001, and it’s still going strong.  When looking for a sturdy piece, make sure the walls look like they are consistent in width, and that it won’t be to heavy for you to easily move in and out of the oven with your two hands covered in mitts.

In case you are interested, I’ll also include my

Curried Butternut Squash Soup recipe here:

(I bake the squash ahead of time while I’m doing something else in the oven, then it’s so quick to whip this together when you want to)

I chopped and cooked down

2.5 sweet onions, and

5 cloves of garlic

in a lg sauce pan with 2 T of butter.

Then I added 4C water with a lg chicken bouillon cube,

the 2lb of squash- (skinned and cubed in 1 in. chunks)

1t salt, 1t cumin, 1/2 t cayenne pepper

After it’s all warmed up, I remove it from heat and add

1/2 C half and half, 1 T honey, and 1/2C or more sour cream.

I blend it in batches in the blender, though I’d love to use an immersion blender if I had one…they are so slick!

When serving I put out cumin, pepper, and sour cream for people to add to taste.  Or fancy hard cheese if I have it 😉

Enjoy!