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Posts Tagged ‘pizza dough’

A couple more ideas for pizza dough


I bet you didn't think I could possibly do another post on ideas for using pizza dough, did you? Actually I have two more. I don't make these nearly as often now that the kids are grown and out of the house, but they are both really good.

One thing that you can do with the dough is to make pigs in a blanket. For ten hot dogs I would use about half a batch of the pizza dough. Just cut the dough into ten pieces, roll each piece into a "snake" and then wrap it around the hot dog (make a cut down the length of the hot dog to prevent it from bursting in the oven) and place it seam side down on a baking sheet or stone. Bake at 375 degrees for about 15 mins. or until browned.

picture of Raw Pigs

picture of Baked Pigs

The second idea is for Ham and Broccoli Loaf. For this you will need:

one recipe for pizza dough
2-3 cups cooked broccoli, cooled and chopped into bite sized pieces
2 cups cubed ham
1 1/2 cups shredded cheddar cheese
2 Tbsps. melted margarine or butter
1 tsp. poppy seeds

Grease a cookie sheet with sides (jelly roll pan) or spray a pizza stone. Roll out half of the dough to fit the pan or stone. Layer the broccoli, ham, and cheese on this crust. Roll out the remainder of the dough just slightly larger and place on top of the filling. Crimp the edges together like you would a pie. Brush the top with the melted butter and sprinkle with the poppy seeds. Bake at 350 degrees for 35-45 mins. or until golden brown. This makes about six main dish servings. It reheats well for lunch and is a good way to use up leftover ham and broccoli.

picture of Broccoli Ham Loaf

picture of Raw B H Loaf

picture of Baked B H Loaf

picture of Cut B H Loaf

DD Nora asked if I would post the recipe I have been using for a no-knead (artisanal) pizza dough. Here it is:

Artisan Pizza Dough (makes two crusts)
3 cups bread flour
1/4 cup cornmeal
3/4 Tbsp. yeast
3/4 Tbsp. salt
1/2 Tbsp. sugar
2 Tbsps. olive oil
1 cup plus 6 Tbsps. very warm tap water

Place all ingredients in a bowl with a lid (I use Tupperware). Stir together thoroughly with a spoon or spatula. At this point you can place it in a warm place for two hours (I put mine in the microwave with the light turned on) or place it directly in the refrigerator. Do not put the lid on tightly -- just rest it on top of the bowl. The two hour rise will help to develop the flavor in the dough, but sometimes it just won't work into the schedule. After the two hour rise refrigerate the dough.

The dough will be ready to use in about 24 hours. It will be stickier than the usual pizza dough. Just coat it will a little flour and be patient as you work with it. The convenience of having this dough in the fridge will be worth a little fussiness. Your finished pizza will look a bit more "free form" and "artisanal". Throw those terms around and your family will be impressed! (Just kidding!) This dough will keep for about a week in the refrigerator, although I think it works better if you don't keep it more than three or four days. Sometimes I just make the crust and pre-bake it and keep it for a couple of days or if I won't be using it for awhile I wrap and freeze it. So, give this a try sometime -- all you have to lose is a little bit of flour.

Becka


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Black Bean Mexican Pizza


While Megan was here last week I asked her if there was anything she wanted me to cook for her and she mentioned Black Bean Pizza. It was a recipe I had not yet posted, so I thought I would add it now. It had been a while since I had made it and we all enjoyed eating it. It's sort of like refried beans on a pizza crust.

picture of Blackbeanmexicanpizza

Black Bean Mexican Pizza

1 pizza crust, baked 7-10 mins. (here's a basic recipe)
1 15 oz. can black beans, drained and rinsed (could also use pinto beans)
3-5 Tbsps. salsa
2 Tbsps. chopped fresh parsley or cilantro
1 tsp. cumin
dash of ground ginger
1/2 tsp. salt
1 clove garlic, minced
2 cups grated Mexican blend cheese (or any yellow cheese)
2 oz. sliced ripe olives
1/2 cup diced green peppers
additional salsa and sour cream, and chopped tomatoes for garnish

In food processor combine beans, salsa, parsley, garlic, and spices and process until smooth. Spread this over the crust. Top with cheese, olives, and green peppers. Bake at 425 degrees for about 12 minutes or until golden brown. Serve with additional salsa, sour cream and chopped tomatoes. Serves about 4 as a main dish.

I hope you will try this for a new twist on pizza.

Becka


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Calzones


Calzones are another item that you can make from pizza dough. Here is how I do it:

Calzones
1/2 recipe of pizza dough
15 oz. ricotta cheese (can use the part skim)
1 egg
1 cup shredded mozzarella cheese

Mix together the ricotta, the egg, and the shredded mozzarella and set aside.

Divide the dough into 4 or 5 portions, depending upon your appetite and the number of people you are feeding. Roll each piece of dough into a circle about the size of a dessert plate. Place some of the ricotta mixture on half of the dough circle.

picture of Calzonefilling

Fold over the dough to cover the filling and crimp the edges to seal with a crimper or with a fork.

picture of Calzonedough

Place the completed turnovers on a baking sheet (I like to line this with parchment or use a silpat). Brush with a little oil. Bake at 375 degrees for about 25 mins. Serve with heated spaghetti sauce.

picture of Calzonebaked

You can vary these by adding well drained spinach or chopped pepperoni to the filling.
If you have any leftover you can reheat them at 375 degrees for about 15 mins.
I hope you will give them a try.

Becka


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More pizza ideas


I love to read the King Arthur flour Baker's Banter Blog. The recipes have lots of pictures and very clear explanations. I have tried several of them and found some new family favorites. A recent post was for a pizza dough very similar to the one I have been experimenting with from my new Artisan bread book that I got for Christmas. What is especially nice about this dough is that you stir it up (no kneading required) and refrigerate it so you can have pizza on the table in a jiffy. If you are interested in this technique you might want to visit the King Arthur blog and check it out.

You might also want to check out the recipe my daughter Megan recently posted for Chicken Bacon Ranch calzones over on her blog, The Happy Little Hawkins family. Her calzones sound really good and I'm hoping to try them soon myself!

Becka


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Pizza rolls


Here's another idea for using the basic pizza dough recipe. The best thing about these pizza rolls is that they freeze beautifully. It's awfully nice to have some of them in the freezer for a quick meal. While they heat up you can set the table and make a salad and supper's ready.
Here is what you need to make them:

Pizza Rolls

1 recipe basic pizza dough (see this post)
1 pound ground beef
1/2 cup finely chopped onion
2 cups mozzarella cheese
salt, pepper, and garlic powder
1 tsp. Italian seasoning
fennel (optional)

Brown the ground beef until nearly cooked through. Add the onion and cook until the meat is thoroughly cooked and the onion is translucent. Drain off fat and then season the meat with the salt, pepper, and garlic powder. Set aside to cool.

Roll out the dough into a large rectangle. (In the following pictures I was just using a half batch of the dough, so mine will look smaller.) Place the meat mixture on the rolled out dough and press into the dough with your hands to help the meat stay in place. Top with the cheese and the herbs.

picture of pizzarolls

Roll up as for a jelly roll and slice into fairly thick slices. I normally get about 16 rolls from the full batch of dough.

picture of pizzarolls

Place the slices onto greased baking sheets or sprayed pizza stones. In the picture mine are on a silicone baking mat called a Silpat. As you place the rolls onto the baking sheet flatten them out a bit.

picture of pizzarolls

Bake at 400 degrees for 10-15 mins. or until lightly browned. I sometimes underbake them at this stage if I plan to freeze them.
After they cool you can bag and freeze them.
To serve, reheat them for 10 - 15 mins. at 350 degrees and accompany them with some spaghetti sauce for dipping. These are very good and very handy to keep in the freezer. I hope you will give them a try.

picture of pizzarolls

Becka


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