Shrimp Burgers on Seeded Teff Buns

A while back, I was speaking with my neighbor, Meg, who told me about an ancient grain I had never known about. It is called Teff. This word originates from the Amharic word ‘teffa’ which means ‘lost’ due to the small size of the grain. An annual bunch grass native to the central highlands of Ethiopia and Eritrea. It can survive both wet and dry climates, high temperatures and bright light as well as not being subject to as many plant diseases as other cereal grains. It’s high nutritional value and reliable cultivation have made it Ethiopia’s most important grain crop. Teff’s size makes it convenient because it doesn’t take a large volume of teff seed to plant a field.

Ground into flour, teff is used to make the traditional bread called ‘injera’, a sourdough risen flatbread with a slightly spongy texture similar to a crepe. It can also be found in many gluten-free options of pancakes, breads, cereals, pie crusts, cookies and other snacks.

Meg had given me a package of ‘authentic‘ teff flour so I was anxious to try it. I noticed a great looking recipe for seeded teff rolls on the computer so I was all set. To compliment the teff rolls I made some shrimp burgers w/ avocado aioli. Nice meal!

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Shrimp Burgers on Seeded Teff Buns
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Instructions
Seeded Teff Buns
  1. In a small bowl, whisk together water, yeast, honey, oil & vinegar. Let stand 3-5 minutes or until yeast is dissolved & beginning to proof.
  2. In a large bowl, stir together dry ingredients. Add yeast mixture to dry ingredients & mix on low speed until combined. Add in egg whites. Once combined, mix on high speed for 3-5 minutes.
  3. Grease a 9-10 inch round baking pan. Scoop the batter into pan (with a spring release scoop) making about 6 buns. Place rolls right next to each other. Cover & let rise in a warm place for 20 minutes. Preheat oven to 375 F. Bake for 25-30 minutes. Remove from oven; cool slightly.
Shrimp Burgers
  1. In a small bowl, combine all ingredients for shrimp burgers. Form into 4 patties & set on a plate with squares of wax paper between them. Put in fridge until ready to cook.
Avocado Aioli
  1. In a small bowl, Combine all ingredients for avocado aioli until smooth. Cover & set in fridge until ready to use.
Assembly
  1. In a large skillet, add 3 Tbsp oil & turn heat to medium-high. Gently place shrimp burgers on skillet & cook 3 minutes until golden, flip & cook another 3 minutes.
  2. On each of the sliced, warm teff buns, place a shrimp burger with a generous dollop of avocado aioli. Don't hesitate to add some lettuce & tomato slices if you wish.

Spicy Chicken, Bacon & Avocado Pizza

Ever since I made pizza with yeasted potato crust it has become a staple in our meal rotation list. It seems like all it takes to come up with an amazing filling combo is just a little inspiration so the influence of flavors Brion and I tasted in Mexico became a natural choice for me.

Although avocado on pizza may sound weird, if you are a guacamole lover, its glorious. When you think about it, tomato or tomato sauce is a big part of pizza most of the time. Often guacamole is made with tomato, so it compliments pizza well. I used all the ingredients you would normally fit into a tortilla for toppings. Spicy chicken, bacon, avocado, onion, tomato, cheese and GUACAMOLE!

When I make guacamole for pizza, I like to keep it simple: mashed avocados, onion, garlic, lime juice, salt and cilantro. Another thing I found, was that any left over pieces can be wrapped tightly in plastic wrap and placed in a freezer bag and frozen. When you want to use them, thaw at room temperature then heat slightly in the microwave. Most often pizza is frozen unbaked and needs assembly and baking. This pizza tasted just as good as when it was freshly baked!

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Spicy Chicken, Bacon & Avocado Pizza
Instructions
Pizza Dough
  1. Cook potato, peel, mash & cool. Combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well.
  2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with a tea towel & allow to rise in a warm place until doubled in bulk, about 1 hour.
Chicken Marinade
  1. In a large resealable plastic bag, combine all ingredients. Seal & turn to coat; refrigerate for 1-4 hours.
Guacamole
  1. In a large bowl, coarsely mash avocados with lime juice & salt. Stir in garlic, onion & cilantro. Blend well. Cover & set aside until ready to use. You will have extra for something else.
Pizza Topping Prep
  1. In a skillet, cook bacon until fairly crisp, drain on paper towels & chop coarsely. Wipe skillet with paper towel. Add marinated chicken, stir-fry until cooked then remove to a dish. Add peppers & onion to skillet; sauteing until tender crisp.
Assembly
  1. Preheat oven to 375 F. On a large sheet of parchment paper, roll or press dough into a 16-inch circle. Transfer with paper to a baking sheet.
  2. Using some grated cheese, make a ring around the outer edge of the dough. Roll dough once over cheese ring. Carefully spread the 1/2 cup of guacamole over the bottom of pizza, then sprinkle with a bit more cheese. Layer with avocado slices, onion, bacon, chicken, tomato & remaining cheese. If you prefer, brush to top of the outside ring with egg wash.
  3. Bake for 15-20 minutes or until golden brown, Remove from oven & slice.
Recipe Notes
  • You may choose to prepare your marinated chicken & guacamole before you start making the dough.

Potato Crusted Asiago Sausage Pizza

The customization of pizza crust has undoubtedly been one of the biggest innovations in the (pizza) industry. The crust you choose to make helps to dictate taste, texture, thickness and your selection of toppings.

Pizza has taken on many different forms since its original inception — especially when it comes to the crust. For example:

Thin Crust is characterized by its light, slightly crispy texture. This is the perfect crust for those who want an authentic Italian pizza.

Thick Crust is characterized by its buttery, pan fried taste and texture on the outside, with a soft chewy center.

Flatbread Crust – health conscious people feel less guilty about eating this pizza because it isn’t as filling as other crust types.

Focaccia is a thick, ‘bready’ dough infused with herbs and brushed with olive oil before baking, then covered with cheeses, herbs and spices and minimal toppings.

Wood Fired Crust – it’s characteristics are defined by their deep, smoky taste derived from using real wood to heat the baking oven.

There are endless ways you can create a custom crust for your pizza. Such as using pita bread, English muffins, rice cakes, tortillas, potato slices or chips. I experimented with making a yeast crust with mashed potatoes and sour cream in it. Without trying to sound boastful, it was probably the best pizza crust I had ever made to date. I think I nailed it!

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Potato Crusted Asiago Sausage Pizza
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Instructions
Potato Pizza Crust
  1. Prepare mashed potato. In a dish, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. In a large bowl, combine butter, salt, sour cream & mashed potato; mix well. Add yeast mixture & stir again.
  2. Stir in flour, 1 cup at a time. When dough is completely blended, turn onto lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with a tea towel & allow to rise in a warm place until doubled in size, about 1 hour.
Dijon Mustard Sauce
  1. In a small saucepan, saute garlic in butter until tender but not brown. Stir in flour, mustard & crushed thyme. Season with salt & pepper; add broth & cook, stirring until thick & bubbly. Continue to cook 1 more minute the remove from heat & set aside to cool.
Pizza Fillings
  1. In a skillet, saute red pepper & onion until soft; remove to a dish. In the same skillet, scramble fry sausage meat until cooked; drain on paper towel, set aside. Drain, sliced olives & grate cheese.
Assembly
  1. Preheat oven to 375 F. Remove risen dough from bowl turning onto a large sheet of parchment paper. Press or roll dough into a 16-inch circle. Using some of the grated cheese, make a ring around the outer edge, & fold over to make a 'stuffed crust'.
  2. Carefully spread mustard sauce over bottom of pizza, then sprinkle with another portion of grated cheese mixture. Layer with red peppers, onions, sausage meat & olives. Top with remaining cheese.
  3. Bake for 20 minutes or until crust is golden. Remove from oven & slice.

Roasted Veggie Bread Bowls with Smoked Oyster Stew

Edible bread bowls were a huge hit in the 80’s and 90’s, but the idea fizzled at the start of the 21st century. Bread has always been a main stay of any meal, from toast at breakfast to sandwiches at lunch and rolls for supper. Many restaurants used the bread bowl idea as a way to justify charging more for soup. They are an extremely versatile way to hold thick, creamy soups, spicy chili or stews as well as dips and warm melted cheese.

While its not that difficult to make a bread bowl, the kind of bread you make determines your success. Some examples would be a hearty bread like pumpernickel or a chewy, crusty sourdough. Rye, crusty white or wholewheat will work fine as well.

It’s always a good idea to match the flavor of your bread bowl to the filling used if possible. These roasted vegetable bread bowls were just perfect with the oyster stew.

Bread bowls will always hold a special memory for Brion and I. Over the course of probably the last sixteen years we have made many trips to the California coast. We always stayed in the Carmel/Monterey area and walked the coastline with our destination being Fisherman’s Wharf. It was a special treat having clam chowder in a sourdough bowl at a wharf restaurant.

I used roasted potatoes and parsnips in my dough today, which added an amazing flavor to these bread bowls. The stew is made with smoked oysters which adds a unique smoky flavor. The whole meal came together beautifully and was super good!


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Roasted Veggie Bread Bowls with Oyster Stew


Instructions
Roasted Veggies
  1. Preheat oven to 400 F. Line a small baking sheet with foil or parchment paper. Peel potato & parsnip & cut in uniform pieces. Place veggies in a bowl; add olive oil, garlic powder, salt, pepper & toss to combine. Spread veggies evenly on baking sheet; bake for 45 minutes, until roasted & soft enough to mash. Remove from oven, mash & cool.

Bread Bowl Dough
  1. In a small bowl, combine yeast with warm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & cooled, mashed veggies; mix well. Add bacon & chives; mix until just combined.

  2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & allow to rise in a warm place until doubled in size, about 1 hour.

  3. Line a baking sheet with parchment paper. Punch down dough & divide into 2-3 pieces. Form each piece into a ball as if you were making a large bun. Place 'buns' on baking sheet allowing enough space in between each for rising. Cover with plastic; allow to rise for about 15 minutes while preheating oven to 350 F. Brush bread bowls with egg wash; bake 25-30 minutes until golden. Remove from oven to a wire rack.

Smoked Oyster Stew
  1. In a saucepan, fry bacon until crisp; remove to paper towel, blot off grease & crumble. Set aside. To bacon drippings, add carrot, onion, celery & potatoes. Saute, seasoning lightly with salt & pepper; add garlic, seafood seasoning & flour. Saute 1 minute more, making sure to coat everything with flour.

  2. Add clam nectar & chicken stock, stir well to dissolve the flour & bring to a boil. Cook until veggies are cooked through. Turn heat to low & add the chopped smoked oysters, bacon & 1/2 & 1/2 cream. Stir until heated through; remove from heat.

Assembly
  1. Using a serrated knife, carve a deep wedge out of the top of bread bowls. After the initial cut, use your fingers to pull the soft bread out to make a big enough soup bowl. Fill with oyster stew, serving the top piece on the side.

Parmesan-Shrimp Bread Sticks with Broccoli Cheddar Soup

It seems we never get enough of taking just about anything we do to the next level. Case in point would be pizza dough. It started as a very thin, crispy crust and evolved into whatever thickness you wanted to make it. Enter the ‘stuffed’ crust with a ring of cheese encased in the outer edges of your pizza! Then, of course, the actual pizza fillings can be virtually anything that you choose or have available.

Bread sticks, on the other hand, aren’t something that have remained unscathed either. Probably the original simple design was ‘grissini’ (as they are known in Italy). Today’s bread sticks come in many forms from super crispy, thin ones to the larger ones often served with spaghetti and used to mop up excess sauce. Now, here’s where it gets one step better. Enter ‘homemade stuffed’ bread sticks. For inspiration all you have to do is think about all of your pizza toppings. Use them as options for either mixing into your dough or actually stuffing into a bread stick.

Being shrimp and Parmesan lovers, the natural thing for me to do was  incorporate both into some bread sticks. The next step was to pair them with a nice light broccoli-cheddar soup. A match made in heaven even if I do say so myself.

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Parmesan-Shrimp Bread Sticks with Broccoli Cheddar Soup
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Course Lunch, Main Dish
Cuisine American, Italian
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Course Lunch, Main Dish
Cuisine American, Italian
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Instructions
Parmesan Shrimp Bread Sticks
  1. Combine all ingredients, in the order listed, in a bowl of a stand mixer fitted with a dough hook. Mix on medium-low until the dough comes together. Continue to mix on medium-low for 5 minutes to knead. Dough is ready when it is stretchy & smooth. Transfer the dough to an oiled bowl, cover with plastic wrap & allow to rise for about an hour or until doubled in bulk.
Bread Stick Filling
  1. Peel, devein & slightly chop raw shrimp; place in a bowl. Grate & slightly chop fresh Parmesan cheese. Combine oil, minced garlic, spices & Parmesan cheese with chopped shrimp.
  2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Punch dough down; on a lightly floured work surface, press dough into roughly an 8 X 12-inch rectangle. Top with shrimp filling & sprinkle with dill weed. Slice lengthwise into 8 strips; fold each strip in half enclosing filling. Twist each strip slightly & lay on baking sheet. Top each bread stick with some grated mozzarella cheese (or you could put it on as soon as they come out of the oven). Bake for 7-10 minutes or until golden brown. Serve warm with soup.
Broccoli-Cheddar Soup
  1. In a large saucepan, saute onion & garlic in olive oil until tender. Stir in flour; cook for 1 minute. Gradually whisk in broth. Bring to a boil; cook & stir for 1-2 minutes or until slightly thickened.
  2. Add the broccoli, tarragon, thyme & pepper; return to a boil. Reduce heat; cover & simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered 5 minutes longer. Remove from heat; cool to room temperature.
  3. In a blender, process about half of the soup until smooth. Return to saucepan; heat through. Reduce heat. Add 100 grams of cheese; stir just until melted. Serve immediately, garnishing with remaining cheese.
Recipe Notes
  • When time is of the essence and you need to speed up the process, use a tube of purchased refrigerated pizza or bread stick dough instead of making your own. 

Club Sandwich Stromboli

Stromboli has been around for over six decades. It all started with an ancient volcano that sits on the island of Stromboli off the coast of Sicily. Legend has it, during the filming of the movie ‘Stromboli’ in 1950, the director and a famous film star had an affair, etc. One Italian restaurant owner in Pennsylvania, USA claims to be the inventor of this much loved sandwich. But some feel that the Hollywood scandal that inspired it is much more interesting than truth.

There are many reasons why this under appreciated ‘sandwich’ is worth trying. It can be stuffed with practically anything, made to go and you can have as much variety in it as you choose. Most of the classic stromboli  have either ham, turkey, chicken or steak with pepperoni, mozzerella & parmesan cheeses.

In my stromboli, I’m using bacon instead of pepperoni but use whatever combination works for you. Roll it up, bake it and you are ready to picnic!

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Club Sandwich Stromboli
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Instructions
Pizza Dough
  1. In a bowl, place lukewarm water; sprinkle with yeast & allow to sit for 5 minutes. Add flour & salt to yeast/water mixture; stir together & knead on a floured work surface for about 5 minutes. Wipe bowl with a bit of oil; place dough in it & turn to coat. Cover with a tea towel & place in a warm area. Allow to rise for about 30-45 minutes.
Assembly
  1. Preheat oven to 425 F. On a floured surface or a large piece of parchment paper, roll pizza dough into a 10-12-inch long rectangle. Sprinkle with crumbled bacon then shingle turkey, ham & cheese slices onto pizza dough. Roll the pizza dough up into a tight cylinder & seal the ends. Place on a baking sheet; brush with egg wash & bake about 10-15 minutes, until lightly browned. Remove from oven & allow to stand about 5 minutes before cutting into slices. Serve with mustard of choice.
Recipe Notes
  • If your are short on time or maybe don't really want to go through the trouble of making pizza crust just use a purchased one. It will work just fine & give you more time in the sun!

Oatmeal/Flax Batter Bread

Yeast batter bread  is like the bridge between muffin-like quick breads and full grown yeast breads that require kneading. Like the name implies, this bread is a batter because it has a higher ratio of liquid in it than a traditional Artisan style yeast bread. Any batter bread you make still requires a rising time, but the dough is too soft to be handled so no kneading is required. The batter is vigorously beaten either by hand or with an electric mixer to develop the gluten. When it leaves the sides of the bowl and is shiny and smooth, your batter has been beaten long enough.

The pan you use to bake it in is entirely up to you. If you want individual rolls just use a muffin tin otherwise coffee cans, tube pans, loaf pans or whatever strikes your fancy.

Batter breads come together very quickly making them a convenient and easy way to enjoy a fresh bread. Although best eaten the day they are baked, they are equally good toasted or slightly warmed in the microwave. I found that they make a good ‘fill in’ if we are short of regular bread and I haven’t got time to run to the store.

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Oatmeal/Flax Batter Bread
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Course Brunch, Lunch
Cuisine American, German
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Course Brunch, Lunch
Cuisine American, German
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Instructions
  1. In a mixer bowl, dissolve yeast in water. In another bowl combine oatmeal, flax seeds, flour & salt. To dissolved yeast, add honey, shortening & 1/2 of the combined dry mixture.
  2. Beat 2 minutes on medium speed on mixer or 300 strokes by hand. Scrape sides & bottom of bowl frequently. With spoon, blend in remaining dry mixture until smooth. Cover. allow to rise in a warm place until double in size, about 30 minutes.
  3. Stir down batter beating about 25 strokes. Spread batter evenly in chosen pans. Batter will be sticky. Smooth out top if you wish. Allow to rise until batter reaches about 1-inch from top of pan, about 35 minutes.
  4. Bake at 375 F. about 35 minutes or until golden brown. Tap top of loaf, it should sound hollow. Place on cooling rack, brush with butter. Do not place in direct draft. Cool before slicing.
Recipe Notes
  • The rising time is crucial to the success of batter breads. The dough is delicate and can collapse very easily if allowed to rise too long. Generally their baked shape is more squat then rounded. 

Easter Bread with Anise & Orange Blossom Water

Rich with tradition, symbolism and treasured ingredients, Easter breads figure prominently in many cultures’ Easter celebrations. These yeast breads, full of eggs, butter, fruits, nuts and spices are a symbol of breaking the Lenten fast on Easter morning. Each ethnic group seems to have its own unique version of this sweet bread. Bread has long played an important role in religious ceremonies and holidays and is often baked in symbolic shapes. It has been said that bread is the ‘staff of life’ with Easter being the ‘celebration of life’.

I have wonderful memories of my mother’s Easter bread. It wasn’t iced or decorated but it had such a glorious flavor. She would bake it in tall cylinder shaped loaves and it always had a nice yellow color. Oh, the taste of a memory!

Every Easter I like to try something slightly different from the previous year when making Easter bread. Lately I have been using orange blossom water in different recipes with good success. So why not in Easter bread with anise seeds and almonds? The method is a little different in that the egg whites are beaten separately. Brion and I both thought it tasted real good.

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Easter Bread with Anise & Orange Blossom Water
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Course Brunch
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Course Brunch
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Instructions
  1. In a large mixer bowl, combine 1 cup flour, yeast, 2 Tbsp sugar & salt; mix well. Add lukewarm water, butter & egg YOLKS. Blend at low speed until moistened; beat about 3 minutes at medium speed. By hand, stir in orange zest, mixed peel, aniseed, almonds & orange water.
  2. In a small bowl, beat egg WHITES until stiff; gradually add 1/4 cup sugar. Fold into flour mixture. Gradually stir in enough remaining flour to make a SOFT dough. Knead on floured surface until smooth & elastic, 3-5 minutes. Place dough in a lightly oiled bowl & turn to grease top. Cover & let rise until doubled in size.
  3. Punch down dough. On a lightly floured work surface, pat to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch ends & edge to seal. Place in a greased 9 x 5-inch bread pan. Cover; let rise in a warm place for about 30 minutes.
  4. Preheat oven to 350 F. If you wish, you can glaze the loaf with egg wash before baking. Bake about 35-40 minutes until golden brown. Remove from pan & cool on a wire rack before slicing.

Kahlua Cinnamon Nut Roll

Today, March 28th, marks the date of my mother’s birthday. She passed away in 1978 at the age of 60. No matter how many years go by she will always be the never ending song in my heart. She had such a wonderful ability to make the everyday things more enjoyable. I have so many great memories of those times that I just took for granted and now realize how special they were. Her courage and strength to endure the harshness that farm life sometimes throws at you was nothing short of amazing. As we honor my mother today, we hold on to those precious memories that will never fade from our minds.

As I have mentioned so many times before, my mother was exceptional in her ability to cook and bake. Regularly, when she baked bread, one of the extra treats was a pan of cinnamon rolls. This Kahlua Nut Roll seemed perfect for today’s blog recipe. 

In 1986, a little recipe pamphlet was published by Maidstone Wine & Spirits Inc. using Kahlua liqueur. All you had to do was write to them and request as many copies as you wanted free of charge. It contained about 90 recipes all using Kahlua. What a great bit of ‘PR’ work!

The oldest proof of Kahlua’s date of origin is a bottle found by Maidstone. The bottle came from Mexico and was dated 1937. The word Kahlua was discovered to have ties to ancient Arabic languages and the old label, which bears similarity to the current label, shows a turbaned man smoking a pipe beneath a Moorish archway. The only obvious change in the current label is the man has become a sombrero wearing man, napping beneath the same Moorish archway and in some labels there is no man pictured at all.

My  Kahlua Cinnamon Nut Roll  was adapted from this great little recipe pamphlet.

                              WONDERFUL MEMORIES OF OUR BEAUTIFUL MOM!

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Kahlua Cinnamon Nut Twist
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Yeast Dough
Cream Cheese/Pecan Filling
Kahlua Syrup
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Yeast Dough
Cream Cheese/Pecan Filling
Kahlua Syrup
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Instructions
Yeast Dough
  1. In a small dish, add yeast to lukewarm water; set aside. In a large bowl, combine milk, shortening, sugar & salt. Add 1 cup of flour; beat well. Add egg, yeast mixture & remaining 1 1/4 cups flour.; beat to form moderately stiff dough. Turn out on a floured work surface. Knead gently until smooth & elastic. Lightly butter bowl, form dough into a disk & cover with clean tea towel. Let rise in a warm place until doubled in bulk, about 50-60 minutes.
Cream Cheese/Pecan Filling
  1. In a bowl, combine cream cheese & butter until smooth. In another dish, combine pecans, brown sugar, cinnamon & salt. Set aside.
Kahlua Syrup
  1. In a small sauce pan, melt butter; add brown sugar & Kahlua liqueur. Bring to a boil; simmer until sugar dissolves. Remove from heat; reserve 1/3 cup syrup. Pour remaining syrup into a 9-inch round cake pan.
Assembly
  1. When dough has risen, turn out on a lightly floured work surface & roll into a 14-inch square. Spread dough with cream cheese mixture & sprinkle sugar mixture on one half. Fold other half over sugar & press lightly to adhere.
  2. Cut dough lengthwise into 5 strips. Beginning in the center of prepared pan, wrap strips in a spiral pattern, pinching ends together. Cover & let rise in a warm place until doubled in bulk.
  3. Preheat oven to 350 F. Bake until golden & cooked through, about 25-30 minutes. Remove & let stand in pan 5 minutes. Invert onto serving plate; spoon reserved syrup over top.

BBQ Chicken Pizza al taglio

Pizza al taglio (Italian for pizza ‘by the cut’) is a variety of pizza baked in large rectangular trays and generally sold by weight with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy.

Roman pizza al taglio came into existence in the 1960’s. These large slabs of pizza are generally thicker and softer. The main emphasis being not so much upon the visual aspect of the pizza, rather the taste and convenience of the process being the priority. The rectangular pizza shape makes it easier to cut and divide the pizza to the buyer’s desire.

Years ago, growing up on a farm, pizza was not a usual meal for our family. This was until my mother acquired a nice, little, glossy covered recipe book put out by  Fleischmann’s Yeast Company. Among numerous good recipes it contained one for PIZZA!  My mother baked bread every week so she had yeast baking down to a science.

I really don’t recall what it was topped with, just that it was sooo…… good! Brion and I refrain from ‘ordering’ pizza very often. Not because we don’t like it but rather just the opposite — we love it. The only problem is the calorie count is just too high. That being said, it doesn’t stop me from making a homemade version from time to time.

Today I used the crust recipe from that Fleischmann’s book and a copycat filling from Boston Pizza’s BBQ Chicken pizza. Yum!

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BBQ Chicken Pizza al taglio
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Cuisine American, Italian
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Cuisine American, Italian
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Instructions
Pizza Crust
  1. Measure into bowl, 1 cup lukewarm water. Stir in 1 tsp sugar; sprinkle with the pkg of yeast. Let stand for 10 minutes, THEN stir well. Add 1 tsp salt & 1/4 cup oil; stir in 1 1/2 cups flour. Beat until smooth. Stir in additional 1 1/4 cups flour. Turn out dough on a lightly floured work surface. Knead until smooth & elastic. Place in a greased bowl; brush top with melted butter. Cover. Let rise in a warm place free from draft until doubled in bulk, about 45 minutes.
Toppings / Sauce
  1. In a skillet, saute onion, red & green pepper & mushrooms in a small amount of butter. Shred mozzarella & cheddar cheeses. Chop cooked chicken. To BBQ sauce add water to make sauce consistency.
Assembly
  1. Preheat oven to 400 F. When dough is doubled in bulk, punch down. Press into a 16 x 12 x 1" baking pan. Spread BBQ sauce & water mixture over crust. Top with sauteed vegetables, chicken, mozzarella & cheddar cheese. Sprinkle with Parmesan cheese. Bake for about 25 minutes or until crust is golden & cheese is melted.