Thursday, April 17, 2014

Pizza Hut Style Pan Pizza

I have about 15 pizza recipes - thin, thick, grilled - you name it.  Pizza is one thing I cannot live without!
Do you love that buttery, rich thick pan pizza crust from Pizza Hut?   Now you can make it at home!

1-1/3 cups warm water
1/4 cup non-fat dry milk
1/2 tsp. salt
4 cups bread flour
1 Tbsp. sugar
1 package dry yeast
2 Tbsp. olive oil
3 Tbsp. canola oil
3 Tbsp. unsalted butter, melted
1 Recipe Pizza Sauce (follows)

Put yeast, sugar, salt and dry milk in bowl of electric mixer.  Add water and stir to mix well.  Allow to "proof" for 2 minutes.  Add oil and mix.  Add flour and mix with dough hook until dough forms and flour is absorbed.  

Mix on medium low for 10 minutes.

Divide dough into three balls.

In three 9-inch cake pans, put 1 Tbsp. canola oil in each, spreading evenly.  Using a rolling pin, roll out each dough ball into about a 9-inch circle.

Drop the dough into the bottom of the pan and spread it smooth to the edge of the pan, and use your fingers to form a raised lip around the edge.
 Cover with plastic wrap or kitchen towel and place in a warm area to rise for 1 to 1-1/2 hours.

While dough is rising, prepare pizza sauce (recipe below)

Preheat oven to 475 degrees F.

Brush edges of each pizza with melted butter.

Spoon 1/3 cup sauce on dough and spread to within 1 inch of edge.  Add shredded mozzarella and a sprinkling of oregano.

Bake until cheese is bubbling and outer crust is brown, 10-12 minutes.

Cut into six slices.

Pizza Hut Pizza Sauce:
1 6-ounce can tomato paste
1-1/3 cups water
1/2 tsp. minced onion
1/4 tsp. oregano
1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. garlic powder
1/8 tsp. black pepper

Combine all ingredients and bring to a boil.  Simmer 10 minutes to blend flavors. Let cool.

Wednesday, April 16, 2014

Savory Ham & Egg Muffins

We don't usually think of using Stove Top Stuffing Mix for breakfast, but this makes a delicious vessel to hold leftover Easter Ham to turn into a savory breakfast muffin.  This is one of those recipes where you can add just about anything here.  Swap out the ham for crispy bacon, chopped broccoli or spinach would be nice - and if you like your eggs with hot sauce, top off these muffins with a few shakes!

1 cup water
2 Tbsp. unsalted butter
2 cups Stove Top Stuffing for Chicken
3/4 cup minced leftover ham
Cooking spray
3 large eggs, beaten
1/3 cup Cheddar Cheese (or any cheese that you like)
1/4 cup finely chopped roasted red peppers
1/4 cup sliced green onions
Salt and Pepper

Preheat oven to 400 degrees F.

Bring water and butter to a boil in a small saucepan.  Stir in stuffing mix.  Cover, remove from heat and let stand 5 minutes; fluff with a fork.  Let stand, uncovered until cool enough to handle, about 10 minutes.

Add ham to food processor and pulse until chopped finely.  Set aside.

Coat muffin tins liberally with cooking spray.  Press about 1/4 cup stuffing into bottom and up sides of 6 muffin cups.  Pour egg evenly into stuffing cups.  Layer about 2 Tbsp. of the minced ham, cheese, roasted red peppers and green onions evenly over egg.

Bake at 400 degress F. for 18 to 20 minutes or until centers are set.  Let stand 5 minutes before serving.  These can be prepared the night before and you can pop them in the toaster oven for a quick - but filling breakfast!

Makes 6 muffins - this recipe can easily be doubled.

Sunday, April 6, 2014

Ma Po Tofu

For Americans, tofu is a meat substitute.  Asians think of tofu as an ingredient.
Because tofu really has no flavor, it's more of a textural thing.
This is a simple "tofu stew" with a fusion of Asian and American ingredients.

1/2 medium onion, diced
4 cloves garlic, minced
1/2" piece of fresh ginger, grated
1 jalapeno, seeded and chopped
2-4 scallions, chopped
1/2 cup ketchup
2 Tbsp. Oyster Sauce
2 Tbsp. Black Bean Sauce
1 tsp. Chili-Garlic Sauce (or to taste)
1 tsp. low-sodium soy sauce
1 tsp. Sesame oil
1-1/2 cups low sodium chicken broth (or vegetable broth for vegetarian)
1 cup frozen peas and carrots
1 Tbsp. canola oil
1 block Firm Tofu, cut into 1" cubes

In a medium skillet, heat 1 Tbsp. canola oil until shimmering.  Add onion, garlic, ginger, jalapeno and scallions and saute until just tender-crisp; about 3 minutes.

In a small bowl combine ketchup, Hoisin sauce, Black Bean sauce, Chili-garlic sauce, soy sauce and sesame oil.  Add to skillet.  Stir in chicken broth and bring to a simmer.  Add peas and carrots and simmer 5 minutes.  Gently stir in tofu.

 Serve with white rice.

Friday, April 4, 2014

Parmesan & Thyme Crackers for #InaFriday

Cheese and crackers are always a hit for appetizers before dinner.  Ina combines the two in a savory, delicious cracker that is the perfect small bite with a glass of wine or champagne.  You can make the roll ahead and freeze for up to 6 months.
1/4 lb. (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 tsp. minced thyme leaves
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1-1/4 cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute.  With the mixer on low speed, add the Parmesan, thyme, salt and pepper and combine.  With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute.  If the dough is too dry, add 1 tsp. water.
Dump the dough onto a floured board, press it into a ball and roll into a 9-inch log.  Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Preheat oven to 350 degrees F.  Cut the log into 3/8-inch rounds with a small, sharp knife and place them on a sheet plan lined with parchment paper.  Bake for 22 minutes, until lightly browned.  Cool and serve at room temperature.
Here are a few of my blogger friends that also have First Friday recipes.
~Barefoot Contessa - Back to Basics
*If frozen, defrost overnight in the refrigerator and then slice and bake.