Sausage and Ham Pizza

Honestly, I wish I was more creative with this month. Sadly, by that time I realized that the challenge was done, I'd done nothing creative for pizza. I've already seen other Daring Bakers Pizza, and some of them just wow me to no end. Some sweet ones that I really never thought about. Daring Bakers never cease to amaze me..

I've been rather busy, so I decided to just go the simple route. Sausage, Pepperoni, Ham, etc. The usual's. To be blunt, I was kind of disappointed in a way with this months challenge. It's not that I don't like pizza, I mean, I love pizza. It's just, I'm still waiting to get a challenge where I'm just so excited to trying. I mean, I make pizza dough all the time. It's how my family likes pizza; homemade. Though, I know there are many that don't do this, so this months challenge might of been pretty exciting for some. I want to try something I've never done ;P

All in all though, it's always fun to make pizza from scratch. Can't wait to see the next challenge!

Daring Bakers

Recipe

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter)

4 1/2 cups Unbleached Bread flour or all purpose flour, chilled
1 3/4 tsp salt
1 tsp instant yeast
1/4 cup olive oil or vegetable oil
1 3/4 cups water, ice cold (40° F/4.5° C)
1 tbsp sugar
Semolina/durum flour or cornmeal for dusting


NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or

2. Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil (a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.


DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator. Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or

10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.

During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping. In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or

11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or

12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or

13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

REMARKS:
Tossing links: Link, Link 2,Link 3, Link 4

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NOTE ON SAUCE: Your sauce (any) should not be too thick as it will thicken in the hot oven. Less is more but make the less truly more by using quality ingredients.

SUCE IDEAS: Pestos, white or brown sauce, tomato sauce, sour cream, thick cream, Bolognese sauce, etc…
Check here for sauce recipes: http://www.tenspeedpress.com/page.php3?ftr=300


TOPPING IDEAS: Seafood, fish, meat (dry, cured, smoked or ground), cheeses (Gruyère, Gorgonzola, Mozzarella, Provolone, Ricotta, Maroille, Munster, etc…), nuts, tofu, veggies (tomatoes, bell peppers, artichokes, hearts of palm, zucchinis, pumpkin, red onions, etc…), herbs (mixes, fresh or dried), spices (garlic, gourmet salt, pepper, curry, berbere, ras-el-hanout, za’atar, etc…), nuts (pecans, walnuts, cashew nuts, Brasil nuts, macadamia nuts, etc…)….

Ham and Cheese Macaroni

Giada De Laurentiss is one of my favorite Food Network cooks to watch. All the food that she makes, I love. I'm a pasta fanatic. I'm either eating sweets or pasta (I'm a carb freak!). And I love italian food. It's my favorite type of food to eat, follow by Chinese and Mexican. I've tried a few of the other cooks and or cheif recipes with pasta, however, Giada's recipes have always been my favorite!

This recipe was one that I knew that I'd love. Ham with Macaroni and Cheese is truly an awesome combination to me (as well as to my boyfriend. He absolutely Macaroni and Cheese). And I liked the idea to use Egg Noodles. I was going to use Macaroni pasta, but when I looked into the pantry, all of it was gone. So I went with what the recipe called for.

The egg noodles made the macaroni and cheese even more comforting then it already was. Which, I didn't think possible. But, it did. Everyone absolutely loved it, and I'll defiantly use egg noodles more often. There awesome in a Macaroni and Cheese. You can never go wrong with Giadas recipes! This was also entered into the Presto Pasta Night roundup!

Recipe

12 ounces wide egg noodles
2 cups heavy cream
2 1/2 cups whole milk
2 tsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups grated Fontina
3/4 cup parmesan
3/4 cup mozzarella
4 ounces cooked ham, diced
2 tbsp. chopped parsley

1. Preheat oven to 450 degrees. Butter a 13 by 9-inch glass baking dish and set aside.

2. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.

3. Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.

4. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.

Rotini and Cheese with Broccoli and Ham

Recipe

2 cups rotini pasta
1 (10 ounce) package frozen broccoli
1/4 cup flour
2 cups milk
1 1/2 cup velveeta cheese
2 tbsp. dijon mustard
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 cup reduced-fat ham, chopped

1. Bring water to a boil in a large pot. Add pasta and cook for 5 minutes. Add broccoli and cook for an additional 5 minutes or until pasta is done. Drain.

2. Meanwhile, spoon flour in a large saucepan. Gradually add milk and whisk until well blended. Cook over medium heat for about 8 minutes or until its thick.

3. Add cheese, mustard, salt, garlic, pepper and ham, combining all of it together. Remove from heat and pour over pasta and a large serving bowl.

Crockpot Pulled Pork

It's amazing how sitting in a crock pot for several hours turns pork into a delicious masterpiece that is barbecue pork. Here with my family, barbecue is a must have. We love our barbecue. And Pulled Pork is defiantly at the top of our favorite barbecue foods! I remember when I was little kid, when my mother would make this, I would look at it in discust. I was such a picky little girl, I would drive even the most pacient people insane. However, one day, I was suppose I was feeling adventurous because I decided to try this mess that scared me.

My taste buds went wild when I tried it. I remember it so clearly because it just blew me away. I've had my share of barbecue, but I never had taste anything so delicious. Ever since, I grow exstatic when we're having barbecue! It's a definate must have!

Recipe

Pork Shoulder Roast, About 4 pds.
1 1/2 cups of water
1 bottle (16 ounce) barbecue sauce


1. Get out your slow cooker and water and Pork Roast inside. Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH.

2. Drain liquid from cooker and then place the pork back into the cooker. Add barbecue sauce. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve warm.

Cinnamon-Bacon Carbonara

I think I've found a new favorite pasta! Well, nothing really comes close to lasagna, but this is extremely close to being better than lasagna! I was the other day when I found this recipe. I was just flipping through the channels, and flipped to the cooking channel. Giada was on and I love watching here shows. And after I saw what she was making, I decided that I should watch to see if it may be something I may like.

As I watched her make this recipe, my mouth was watering! It looked so good! In here recipe, she used half pancetta and have of it bacon. I decided to just use ham and bacon instead of pancetta and bacon; It sounded a little bit better, but the two are pretty much the same.

I knew that when I would have this I would like it; But instead of just liking it, I fell in love with it! It was nice and creamy and the cinnamon added a sweet, spicey taste and aroma. This dish was really easy and had wonderful taste. This dish isn't really something to make on a weekly bases. Its not good for the calorie consess. Its something to have every once in a while. This is one of my new favorite comfort foods.




Recipe

8 slices bacon, chopped
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper

1. Saute the bacon in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and saute until the bacon is crisp and golden, about 2 minutes longer. Cool.

2. Whisk in the cream, cheese, and yolks to blend.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain.

4. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta with salt and pepper to your liking. Transfer the pasta to a large wide serving bowl and serve.