Tuesday, February 22, 2011
Monday: Pat's Birthday Dinner- Skillet Pizza
Tuesday: Chicken Caesar Pita's
Wednesday: Mexican Lasagna
Thursday: 15 minute stroganoff
Friday: Greek Stuffed Chicken
Saturday: Candra's Ritz Chicken
Tuesday, February 15, 2011
Saturday, February 12, 2011
Adapted (barely) from The Best Skillet Recipes by Cook’s Illustrated
2 cups (11 ounces) bread flour, plus extra as needed (can use all-purpose, but dough will be less chewy)
1 & 1/8 teaspoons instant or rapid-rise yeast (about 1/2 envelope)
3/4 teaspoon salt
1 tablespoon olive oil, plus extra for the bowl
3/4 cup warm water (110 degrees)
1. Pulse the flour, yeast, and salt together in a food processor (fitted with a dough blade if possible) to combine. With the processor running, slowly pour the oil, then water through the feed tube and process until the dough forms a sticky ball that clears the sides of the workbowl, about 1 1/2 – 2 minutes. (If, after 1 minute, the dough is sticky and clings to the blade, add extra flour, 1 tablespoon at a time, as needed until it clears the side of the workbowl.)
2. Turn the dough out onto a lightly floured work surface and form it into a smooth, round ball. Place the dough in a lightly oiled large bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours. (Once risen, the dough can be sealed in a zipper-lock bag and frozen for up to 1 month; let thaw on the counter for 2-3 hours, or overnight in the refrigerator, before using.)
Note: You can also let the dough rise in the refrigerator overnight for 8-16 hours, and then set dough on counter at room temperature for a half-hour before using.
1. Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees. Grease a 12-inch ovenproof skillet with 2 tablespoons of the oil.
2. Turn the dough out onto a lightly floured work surface, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with 1 piece of dough at a time (keep the other covered), press and roll the dough into an 11-round on a lightly floured work surface. Transfer the dough to the prepared skillet.
3. Spread 1/2 cup of the pizza sauce over the dough, leaving a 1/2 inch border around the edge. Sprinkle 3/4 cup of the mozzarella and 2 tablespoons of the Parmesan over the top. Set the skillet over high heat and cook until the outside edge of the dough is set, the pizza is lightly puffed, and the bottom crust is spotty brown when gently lifted with a spatula, about 3 minutes.
4. Transfer the pizza to the oven (keeping it in the ovenproof skillet) and bake until the edges are brown and the cheese is golden in spots, 7-10 minutes. Using pot holders (the skillet handle will be hot!), transfer the pizza to a carving board, slice into wedges, and serve.
5. Wipe the skillet clean, let it cool slightly, then repeat with the remaining 2 tablespoons oil, remaining 3/4 cup mozzarella, and remaining 2 tablespoons Parmesan to make a second pizza.
*Makes enough for 2 16-18 inch pizzas
1 (14.5 ounce) can diced tomatoes
1/8 tsp. black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt