Sausage and Pepper Pizza (2013 Cookbook Challenge)
from The New Best Recipe Cookbook
Pizza:
1 recipe Pizza Dough (see below)
1 recipe Tomato Sauce (see below)
3/4 pound bulk Italian Sausage, broken into bite-sized pieces
1/4 cup water
1/2 tablespoon olive oil
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 small onion, chopped
4 ounces mozzarella cheese, shredded
cornmeal, for dusting the pizza peel
Quick Tomato Sauce: (makes enough for 2 large pizzas)
1 (28-oz) can basil & oregano diced tomatoes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced or pressed
salt and pepper
Place tomatoes in food processor and pulse until mostly smooth. Heat the oil and garlic in a saucepan over medium heat until garlic is sizzling. Stir in tomatoes. Bring to a simmer and cook, uncovered, until the sauce thickens, ~15 minutes. Season with salt and pepper.
Pizza Dough: (makes enough for 3 medium or 2 large pizzas)
1/2 cup warm water (~110º)
1 envelope instant yeast
1&1/4 cups water, room temperature
2 tablespoons extra-virgin olive oil
4 cups bread flour, plus extra (can use regular flour)
1&1/2 teaspoons salt
Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the water and let it stand until dissolved and swells, about 5 minutes. Add the room-temperature water and oil and stir to combine. Combine flour and salt in the bowl of a standing mixer (alternatively, you could use a food processor or knead by hand). Slowly add liquid ingredients and mix at a slow speed until a cohesive mass forms. Replace the paddle with the dough hook. Knead at low speed until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, place it in a deep bowl coated with cooking spray, cover with plastic wrap, and let sit in a non-drafty room for about 2 hours until the dough has doubled in size.
Meanwhile, make tomato sauce (see recipe above). Place a pizza stone on a rack in the lower third of the oven. Heat the oven to 500 degrees for at least 30 minutes. Prepare toppings. Put the sausage and water in a large skillet. Cook over medium-high heat until the water evaporates and the sausage cooks through and browns, about 10 minutes. Remove the sausage with a slotted spoon and set aside. Add oil and saute the peppers and onions until softened slightly, about 4 minutes. Set aside.
After the dough has doubled, deflate it by pressing down on it with your fist. Divide the dough and form each into a ball. (Any remaining dough not used can be put in an airtight container and you may freeze for several weeks.) Let dough relax for 10 minutes. Flatten the dough into a disc, and starting at the center and working outward, press the dough until it is about 1/2 inch thick. Holding the center in place, stretch the dough outward, repeating until the diameter is 12-14inches. Use your palms to flatten the edges. Carefully lift the dough and transfer to a pizza peel dusted with cornmeal. Brush with a little olive oil and add sauce, sausage, and vegetables. Slide the dough from the peel onto the heated pizza stone in the oven and bake until the crust edge starts to brown, 6 to 12 minutes. Sprinkle with mozzarella cheese and bake until the cheese melts, just 2 or 3 minutes. Remove pizza from the oven, cut into wedges, and serve immediately.
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Vegetable Dip (2013 Cookbook Challenge)
from Dairyland Seed 100 Years and Still Cooking1 cup sour cream
1 cup mayonnaise
3 tablespoons parsley flakes
3 tablespoons onion, minced
4 teaspoons dill weed
3 teaspoons Lawrey's seasoned salt
Mix together. Chill.
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Chocolate Football Strawberries
Directions:
Melt Wilson Milk Chocolate Candy Melts in a glass bowl in the microwave (or use a double boiler on the stove). Dip strawberries in the melted chocolate. Let cool and set. Melt white chocolate and scoop into a frosting bag. Pipe lines onto chocolate to resemble a football.
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