‘The Foodening’

Pepperoni Pizza

Posted: 24th April 2014 by doomthings in Dinner, Lunch, The Foodening
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Classic.

Pepperoni Pizza | doomthings

 

Ingredients:

  • Your favorite pizza dough
  • Cornmeal (for pizza peel)
  • Tomato sauce
  • Mozzarella cheese, shredded
  • Pepperoni slices
  • Parmesan cheese

Directions:

  1. Roll out (for thin crust) or hand-form (for normal crust) the dough.
  2. Place on peel sprinkled generously with cornmeal.
  3. Spread a thin layer of tomato sauce on the dough.
  4. Generously apply shredded cheese.
  5. Place pepperoni slices on cheese.
  6. Transfer pizza to preheated pizza stone in oven.
  7. Bake at 500 degrees F for 10 – 15 minutes (or until crust is lightly golden).

You can’t go wrong with classic pizza toppings.  For some reason this was particularly good as a thin crust pizza.  Mmmmmm.

Taken from Peter Reinhart’s American Pie:  My Search for the Perfect Pizza, this is probably the tastiest pizza dough I’ve tried.  It’s become our new pizza dough staple and we can’t get enough!  It makes 4 pizza doughs and lasts up to 2 weeks in the fridge.  Pizza all week.  YESSSSSSSS.

Pizza Dough Part Deux | doomthings

Ingredients:

  • 5 cups bread flour
  • 1 1/2 tablespoons sugar (or honey)
  • 2 tsp table salt (or 3 1/2 tsp kosher salt)
  • 1 3/4 tsp + 1/8 tsp active dry yeast
  • 3 tbsp olive oil
  • 1 3/4 cups water, room temperature

Directions:

  1. Combine yeast and water together (with a pinch of the sugar) and let sit until foamy (about 10 minutes).
  2. Stir in olive oil.
  3. Add flour, sugar, and salt until dough forms into a coarse ball.
  4. Let sit for 5 minutes.
  5. Mix until dough is soft and stops sticking to the bowl.
  6. Divide the dough into 4 equal pieces, lightly coat in olive oil, and store in gallon freezer bags in the fridge for up to 2 weeks.
  7. When ready for pizza, take out of fridge and let sit 3 –  6 hours.
  8. For “hand tossed” style, dust dough with flour and toss or use THIS shaping method (see the shaping the dough section).
  9. For “thin crust” style, dust dough and flat surface with flour and roll out to the size of your pizza stone.
  10. Place dough on pizza peel sprinkled liberally with cornmeal, add toppings, and bake at 500 degrees F for 7 – 10 minutes (or until crust starts to brown).

Salad Pizza

Posted: 23rd April 2014 by doomthings in Dinner, Lunch, The Foodening
Tags: , , ,

And so should you.

Salad Pizza | doomthings

 

Ingredients:

  • Your favorite pizza dough
  • Cornmeal (for pizza peel)
  • Mini tomatoes, sliced
  • Goat cheese
  • Avocados, cubed/sliced
  • Arugula
  • Parmesan cheese
  • Pepper to taste

Directions:

  1. Roll out (for thin crust) or hand-form (for normal crust) the dough.
  2. Place on peel sprinkled generously with cornmeal.
  3. Spread a thin layer of olive oil on the dough.
  4. Layer tomatoes, avocadoes, and goat cheese.
  5. Sprinkle parmesan cheese and pepper to taste.
  6. Transfer pizza to preheated pizza stone in oven.
  7. Bake at 500 degrees F for 10 – 15 minutes (or until crust is lightly golden).
  8. Top with arugula as soon as it comes out of the oven and serve once slightly cooled.

This pizza makes my insides feel AWESOME.  Try it.  TRY IT NOW!

Savory Strawberry Pizza

Posted: 22nd April 2014 by doomthings in Dinner, Lunch, The Foodening
Tags: , , ,

I’ve always wanted to try strawberry pizza.  It has an awesome sweet and savory combo that my senses found tantalizing.  I found a bunch of recipes that called for carmelized onions, but seriously, who has time to wait for that?  Not me.  I need my pizza instantaneously, or at least in the 20 minutes it takes to put together and bake it.

Savory Strawberry Pizza | doomthings

 

Ingredients:

  • Your favorite pizza dough
  • Cornmeal (for pizza peel)
  • Strawberries, sliced
  • Goat cheese
  • Spinach
  • Parmesan cheese
  • Pepper to taste

Directions:

  1. Roll out (for thin crust) or hand-form (for normal crust) the dough.
  2. Place on peel sprinkled generously with cornmeal.
  3. Spread a thin layer of olive oil on the dough.
  4. Layer spinach, strawberries, and goat cheese.
  5. Sprinkle parmesan cheese and pepper to taste.
  6. Transfer pizza to preheated pizza stone in oven.
  7. Bake at 500 degrees F for 10 – 15 minutes (or until crust is lightly golden).

So I made these before, but I used the recipe that came with the post I found it on.  This is the same idea using my go-to chocolate chip recipe in these fabulous silicone skull muffin cups.  Behold.

Freezer Cookies | doomthings

 

Ingredients:

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter (softened)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup pecan (or other nut) meal
  • chocolate chips to taste

Directions:

  1. In a small bowl, sift together flour, salt, baking soda, set aside.
  2. Cream butter and sugars until light and creamy.
  3. Mix in vanilla and eggs until well combined.
  4. Gradually add flour mixture until well combined.
  5. Add pecan meal and mix well.
  6. Stir in chocolate chips.
  7. Store in freezer (a gallon freezer ziploc bag works well) for up to a month.
  8. When ready for your cookie brains, break off a section of the frozen dough and microwave for 30 seconds to 1 minute (until soft).
  9. Spoon dough into muffin cups (I usually put extra chocolate or peanut butter inbetween layers of dough).
  10. Bake at 350 degrees for 15ish minutes for a doughy molten cookies, or for 20 minutes to achieve a more fully baked cookie texture (we suggest the former).

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