Pork and Ricotta Meatballs
I’m always on the lookout for a good meatball recipe and this is a good one. I like the fact that it uses ground pork but in the recipe it states you can substitute ground chicken as well. My husband loves these and I think the ricotta is the winning ingredient here. They are very large meatballs but very tender. Do not over mix.
Unfortunately I cannot link the recipe because I do not have an account with NYT Cooking. If you do, it will pop up if you put in the recipe name.
Pork and Ricotta Meatballs by NYT Cooking
4 ounces whole milk ricotta (I like Polly-O)
2 ounces grated Parmesan (my fave is Stella)
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 large egg
1/2 cup plain dry bread crumbs, preferably homemade
1 pound ground pork or ground chicken
Heat oven to 425 degrees. In a large bowl combine all the ingredients EXCEPT the pork. Stir together thoroughly. Add the pork and stir with a large fork, not your hands, until ingredients are distributed evenly.
Shape the meatballs into 12 equally sized balls. I used an ice cream scoop and it worked out very well. Arrange on a greased rimmed baking sheet.
Bake for 20 minutes until golden brown and cooked through.
You can add them to tomato sauce and serve over spaghetti. This is what I did. But I think they would be delicious plain with maybe mashed potatoes and roasted broccoli. The recipe also suggests just using the tomato sauce for dipping: sounds like a possible appetizer! They also freeze really well.
ricotta, Parmesan, salt, pepper, egg, breadcrumbs, mix together:
then add pork:
very gently mix together until incorporated:
place meatballs on greased rimmed cookie sheet:
after 20 minutes:
into the tomato sauce, yum!
Instant Pot Chicken Adobo
If you have an Instant Pot, this is one of the good ones. The sauce is delicious and it cooks up pretty quickly so that it can easily be done during the week.
I reduced the amount of chicken but kept the same quantity of sauce. I used chicken drumsticks but I have also used thighs. Both delicious. I did not add bay leaves (I am not a fan) and I did not add scallions because it was not a possibility at the time. I also substituted the vegetable oil with extra virgin olive oil. I salted and peppered the chicken with just regular salt and pepper, I did not use kosher salt or freshly ground pepper.
I served this with rice and a side of sautéed spinach.
Instant Pot Chicken Adobo by Food Network Kitchen
4 chicken thighs or 5 chicken drumsticks with bone and skin
salt and pepper
2 tablespoons extra virgin olive oil
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar
5 cloves garlic, smashed
1 large yellow onion sliced
Season the chicken with salt and pepper. Turn the Instant Pot to the high sauté setting. Add the oil and once it is hot, add the chicken in batches (I browned 3 drumsticks, then 2. With the thighs, I browned 2 thighs and then the other 2) and brown on both sides, about 7-10 minutes total. Set chicken aside on a plate and discard the oil that’s in the Instant Pot. Return the chicken to the pot.
Add the soy sauce, sugar, vinegar, garlic and onion.
Lock the lid and make sure vent is turned off.
Set the Instant Pot to pressure cook, on high, for 8 minutes.
Once the cook cycle is complete, quick release the steam.
Unlock and remove the lid.
Remove the chicken to a plate and turn the Instant pot to the high sauté setting. Let the sauce come to a boil, and cook for 5-10 minutes until a bit darker in color.
Add the chicken back in and stir to coat the chicken with the sauce. Serve directly from the Instant Pot.
salt and pepper chicken on both sides:
turn Instant pot to high saute:
brown chicken:
mise en place sauce:
add chicken and sauce ingredients into Instant Pot:
8 minutes, high pressure:
remove cooked chicken:
boil sauce:
add chicken back in:
yum!
Roman Style Chicken
This is another great recipe from Giada De Laurentiis. You really can’t go wrong with her recipes. I first made this in 2019. I forgot all about it until I had ridiculous amounts of time and started going through all the recipes I had tried in the past. This was a keeper.
I have reduced the amount of chicken used but have kept the amount of sauce made. I also substituted dried herbs for fresh herbs because upon making this recipe again, fresh was not possible. I also eliminated the parsley because of the same issue. I also am not a big fan of peppers so I substituted 1/2 pepper (my husband enjoys them) and 1/2 mushroom. I have never seen chicken pieces with just the bones and no skin. So this is not something that is difficult to achieve on chicken breast and chicken thighs. Just get regular bone in pieces and peel the skin off. I used Boars Head packaged proscuitto because it comes in a 3 ounce portion. I also use Hunt’s variety of diced tomatoes. If capers is not your thing, just try it once. They really are delicious. Also, all the changes that I made can be eliminated and you can follow the original recipe, it’s entirely up to you. But give it a try. It is also great the next day. Just simmer it gently until warmed through.
I served this on spaghetti but certainly you can serve it over mashed potatoes, rice or nothing at all and have crusty bread on the side to enjoy all the delicious sauce.
Roman Style Chicken by Gaida de Laurentiis
4 skinless chicken thighs, with bones
salt and pepper
2 tablespoons of extra virgin olive oil
1 green pepper, sliced
8 ounces of mushroom, cleaned and sliced
3 ounces of prosciutto, chopped
2 cloves of garlic, chopped
1, 15 ounce can of diced or petit diced tomatoes
1/2 cup white wine
1 teaspoon dried thyme leaves
1/3 teaspoon dried oregano leaves
1/2 cup chicken stock
2 tablespoons drained capers
Season the chicken with salt and pepper on both sides. In a heavy, large skillet, 12 inch or larger (NOT non stick), add oil and heat over medium heat. Add chicken and brown on both sides, about 5 minutes on each side. When done, remove chicken to a plate. Remove all but 1 tablespoon of oil/fat from skillet.
To the same skillet, over medium heat, add the pepper, mushrooms and prosciutto and cook for about 5 minutes. Add the garlic and cook for about a minute. Add the tomatoes, wine and dried herbs. Using a metal spatula, scrape browned bits off bottom of pan. Return the chicken to the pan, add the stock and nestle the chicken into the sauce. Bring the whole mixture up to a boil. Reduce heat to a simmer, cover pan and cook for about 25 minutes (checking every now and then to make sure it is just simmering). When finished add capers and stir slightly.
Serve over spaghetti or alternatives and enjoy!!
mise en place, salt and pepper the chicken on both sides:
brown the chicken on both sides:
after setting the chicken aside, add mushrooms, peppers, prosciutto and cook:
add garlic:
add tomatoes, wine and herbs:
add chicken and stock:
after 25 minutes of cooking, then add capers:
delicious!
Rustic Chicken Piccata Meatballs
This is a super delicious recipe from Little Spice Jar. I followed the recipe almost exact, just a few minor tweeks. I served it over rice with a side of peas. The recipe made enough that I could freeze half the meatballs and sauce for another delicious dinner for my husband and I.
Rustic Chicken Piccata Meatballs by https://littlespicejar.com/rustic-chicken-piccata-meatballs/
3/4 ounce of Parmesan cheese, grated
4 cloves of garlic, minced
1 tablespoon lemon zest, from 1 large lemon (if it’s a little less because of the size of the lemon, that’s fine. Very lightly pack your tablespoon. Too much is just too much)
3/4 cup panko breadcrumbs
1 large egg
1/3 cup chopped parsley (optional: because of the times, I never have this)
1 teaspoon salt
1/2 teaspoon pepper
1 lb. ground chicken (no turkey, completely different flavor then)
4 tablespoons butter, cubed
3 cloves garlic, minced
1 tablespoon flour
1-1/2 cups chicken stock
1/4 cup capers
2 teaspoons caper brine
1/4 cup fresh lemon juice from the one large lemon that you zested (this might not be quite a 1/4 cup but that’s fine. I just had 3 tablespoons last time I made it)
In a very large bowl, combine parmesan cheese through pepper. Stir until very well combined. Then add chicken and stir until just combined. I use a large fork for this. I do not use my hands. Lightly combine the chicken with the other ingredients. If mixed too much, the meatballs will become compressed and hard. Not preferable. Using a purple cookie scoop, make 21 meatballs, about 1-1/2 to 1-3/4 tablespoons each.
Heat a large skillet (not non stick) over medium heat. Drizzle with about 1 tablespoon of olive oil. Add meatballs. Pick a big enough pan so the meatballs are not crowded into the pan. Cook for about 4-5 minutes until meatballs are nicely browned all over. Remove meatballs to a plate.
To make the sauce, add 1 tablespoon of butter to the skillet. Add garlic and cook for about 30 seconds. Add the flour and whisk thoroughly, cooking for about 30 seconds. Gradually add the chicken stock, stirring constantly until combined. Add the capers, the brine and the lemon juice and bring to a simmer. Add the meatballs, reduce heat to medium low and let the chicken and sauce cook for about 5-7 minutes. Reduce heat to low and add the remaining 3 tablespoons of butter, letting it melt slowly into the sauce. Stir to combine and serve.
parmesan through pepper:
stir together thoroughly:
add chicken and stir lightly until combined:
make into meatballs and brown:
set aside onto a plate:
sauce ingredients:
add butter and garlic and cook:
add flour, stir and cook:
then gradually add chicken broth, then other ingredients and simmer:
add meatballs back in, and bring to a simmer and cook:
then add butter, yum!
Mrs. Kolbert’s Coconut Bars
If you have a sweet tooth, like I do, these will definitely satisfy, even for a chocoholic like myself.
DO NOT spray the baking pan with canola spray or anything like that. Not necessary. And DO cut them while they are still hot, in the pan otherwise you will have one solid cookie bar, 9 x 13. Cut them into 48 bars, like the recipe says. A little cookie goes a long way.
The recipe calls for almonds but I prefer pecans. Please refer to the original recipe for the almond amount.
Mrs. Kolbert’s Coconut Bars from Gourmet December 1993
1-1/2 cups firmly packed light brown sugar
1 cup plus 3 tablespoons of all-purpose flour
1/2 cup (1 stick) of butter, melted and cooled
6-3/4 ounces (1-1/2 cups) sweetened flaked coconut
4-1/4 ounces (1 cup) of chopped, toasted pecans (350 degrees for 5 minutes)
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
Preheat the oven to 350 degrees.
Toast the pecans.
In a bowl with a fork, stir together 1/2 cup brown sugar, 1 cup flour and the butter until thoroughly combined. Press the mixture evenly onto the bottom of a 13 x 9 inch baking pan. Take your time spreading the mixture in the pan. It will seem there is not enough but there is. Bake for 10 minutes.
In the same bowl, with the fork, combine completely the remaining 1 cup brown sugar, the remaining 3 tablespoons of flour, coconut, pecans, eggs, vanilla and salt. Spread the coconut mixture evenly over the crust and bake for 20 minutes until pale golden in color.
Remove from the oven, place on a cooling rack, and cut into 48 bars. Then let the bars cool completely. Remove from the pan and serve.
toast the pecans:
make base of cookie and spread into pan and bake:
combine the rest of ingredients and spread onto cookie base and bake:
cut into 48 squares while still hot:
after thoroughly cooling, remove from pan and serve:
yum!
Pan Fried Pork Chops
There is only one thing you need to make this pork recipe absolutely delicious: a pork chop that is locally sourced. You cannot get something like this at your local supermarket. We actually have started to go to Hahn Farm in Salt Point, NY where they raise and butcher their own meat. We went tentatively the first time, just to try it out. But everything was delicious, especially the pork chops. So we went a second time and bought more pork chops, plus beef, lamb and chicken!
I wanted to really show case the pork and I had just bought a cast iron skillet so I searched the internet for a recipe using it. If you don’t have a cast iron skillet, a heavy stainless steel skillet will do (I do not recommend non-stick) . Also an instant read thermometer isn’t absolutely necessary but there are so many other uses for it, I highly recommend.
Pan Fried Pork Chops by the kitchn
2 bone-in pork chops, 1/2 inch thick
3 cups room temperature water
1/2 cup kosher salt
1/4 cup packed light or dark brown sugar
2 tablespoons butter
4 sprigs fresh thyme
2 closed garlic, peeled and smashed
Place the pork chops on a cutting board, and prick the chops all over with fork. Flip them over and repeat on the other side.
Combine the water, salt and brown sugar in a large container with lid. Stir to dissolve sugar and salt. Add pork chops, cover with the brine. Put the lid on and place container with pork in the refrigerator up to 8 hours, minimum 30 minutes.
Remove the pork chops from the brine and pat dry with paper towels.
Heat a large cast iron skillet or heavy large skillet over medium heat until it begins to smoke. Add the pork chops and cook for 1 minute on each side. They will brown and release some of their fat into the pan.
Reduce heat, and flip the pork chops about every minute, for the next 8 to 10 minutes, until the pork chops register 135 degrees on an instant read thermometer. Don’t have one? Just use the the times given.
Remove the pan from the heat and add the butter, thyme and garlic. Using a large spoon, spoon the melted butter over the pork chops. Turn over the chops and baste again. Let the chops rest in the pan until they reach 140-145 degrees, about 5 to 7 minutes.
Slice the pork chops and serve with the butter sauce.
prick pork with fork all over:
add brown sugar and salt to water and stir to dissolve:
add pork chops and make sure covered with brine:
after brining, remove chops and dry with paper towels:
get your pan hot:
add pork chops, searing on each side:
butter, garlic and thyme:
add garlic, thyme and butter to pork:
baste with butter:
after letting sit, remove pork chops and slice, serving with butter sauce:
yum!
Oven Fried Southern Honey Chicken
Just follow Half Baked Harvest blog: the recipes are awesome and this is yet another one. This is very easy, easy enough to make during the week.
Couple of things I did different: the first time I made it I used panko instead of crushed corn flakes, which I really liked. The second time I actually was able to get the crushed corn flakes but I really liked the panko better. I only use smoked paprika and garlic in the honey butter so it’s not really spicy. I love it this way but you might like more spice so go to the recipe link to see the quantities of cayenne pepper and chili powder to add.
Just a bit of advise: melt the butter, honey and spices after you have taken the chicken out of the oven. I tried to make it ahead of time and it got cold and turned into ‘candy’. Ha! Learned my lesson. I do prep it, just don’t cook it until the last minute.
The quantities for the chicken are for half the recipe. And I used chicken thighs. You could also use chicken breasts. The honey/butter is the full recipe. Please go to the link for more information.
Oven Fried Southern Honey Chicken by by Half Baked Harvest, Tieghan Gerard
1 pound boneless, skinless chicken thighs
1/2 cup buttermilk
1 teaspoon kosher salt
1-1/2 cups Panko
1-1/2 tablespoon whole wheat flour
1-1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dry thyme
pinch of salt
extra virgin olive oil for drizzling
Honey Butter:
6 tablespoons butter
2 tablespoon honey
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Place the chicken in a container with a lid, big enough for approximately four pieces of thighs. Mix buttermilk and salt in a bowl and pour over chicken. Refrigerate for at least 20 minutes. (Tieghan also says overnight but I never remember to do things the night before).
Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
Place butter, honey and spices in a small saucepan. Set aside.
Place Panko, whole wheat flour, thyme and salt in large, flat container. Stir together.
Remove one piece of chicken from buttermilk mixture and dredge with the Panko crumbs, pressing gently to adhere. Place on the prepared rimmed baking sheet. Continue with the rest of the chicken.
Lightly drizzle olive oil on chicken. Place in oven and bake for 20 minutes. After 20 minutes, remove from the oven and turn over. Continue baking for another 10 minutes.
Remove chicken from oven. Heat Honey/Butter over medium heat until melted. Stir to combine. Pour over chicken and serve.
yum!
for 1/2 the recipe, approximately 1 pound of chicken thights.
soak in buttermilk mixture:
coating: panko, thyme, whole wheat flour:
honey butter prep:
rimmed cookie sheet with parchment:
prep for coating chicken:
one piece coated and placed on pan, continue with the rest:
drizzle with olive oil:
after 20 minutes, turn over for another 10 minutes:
chicken out of the oven and melting the honey butter:
delicious!
Prosciutto Balsamic Peach Chicken with Burrata
This is another great recipe from Half Baked Harvest Tieghan Gerard. Similar in procedure to Prosciutto Apple and Sage Butter Chicken but with a few different ingredients, like peaches (my favorite) and burrata. If you have never had burrata, here’s your chance: ” The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.”. Soooo delicious. Back when, like in 2019 (geez), my husband and I would go to this great restaurant where I would get the same thing every time: arugula, prosciutto salad topped with burrata. Delicious.
When I first made this recipe I was shocked at the amount of balsamic vinegar. What was she thinking??? But I did it anyway because I trusted that she knew best and she does. The combination of white wine and balsamic vinegar makes a superb sauce. Eat with a spoon sauce 🙂 .
Prosciutto Balsamic Peach Chicken with Burrata by Tieghan Gerard Half Baked Harvest
4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally
Kosher salt and black pepper
4 teaspoon fig preserves/jam
8 thin slices prosciutto
2 shallots, halved if small or quartered if large
4 large garlic cloves, smashed
2 ripe peaches, cut into 10-16 wedges
2 tablespoon fresh thyme leaves or if not available (it’s the one herb I do grow), 2 teaspoons of dry
2 tablespoons extra virgin olive oil
1 tablespoon salted butter
1/2 cup balsamic vinegar
1/4 cup dry white wine, Pinot Grigio or Sauvignon Blanc (I used Sauvignon Blanc)
2 balls burrata cheese, at room temperature (keep in water until ready to use. I drained mine, so I would be ready, and 15 minutes later, one of them started to disintegrate, so learn from my mistakes)
Preheat oven to 425 degrees. Grease a large oven safe skillet with olive oil.
Season the chicken with salt and pepper. Spread each cutlet with 1 teaspoon of fig preserves and then wrap 2 pieces of prosciutto around each cutlet. Transfer chicken to prepared skillet. Cook for 15 minutes (if cutlets are thin) to 20 minutes (if they are thicker, try to get the same thickness cutlets. I had a small cutlet which I cut horizontally in half and 20 minutes made the cutlet dry. The other cutlet was thicker and 20 minutes was perfect.)
Remove the skillet from the oven, USING POTHOLDERS! Switch the oven to broil. Remove the peaches from the skillet to a plate. Return the skillet with the chicken to the oven, USING POTHOLDERS! Broil the chicken until the prosciutto is crisp brown, about 1 to 2-1/2 minutes, depending on your oven. Watch carefully. Remove from the oven, USING POTHOLDERS!
Remove the chicken from the skillet and place with the peaches.
Put the skillet, which now contains the shallots and garlic, on the burner on medium heat. Add the butter. Then the balsamic vinegar and wine. Bring to a boil over high heat for about 3-5 minutes, until reduced by half.
Place the chicken and peaches back into the skillet and simmer for 1 minute. Remove from the heat.
Break up the burrata and place on top of the chicken.
Serve over rice.
cut boneless skinless chicken breast in half horizontally:
spread with Fig preserves/jam:
wrap with prosciutto:
place in greased oven safe skillet:
add peaches, shallots, garlic cloves and fresh thyme leaves, drizzle with olive oil, salt and pepper:
after 20 minutes in oven:
remove peaches:
broiled, prosciutto is crisp:
set chicken aside with peaches:
sauce ingredients and burrata:
place skillet on burner:
add butter, balsamic vinegar and wine:
boil for 3-5 minutes:
put back peaches and chicken and break up burrata and place top:
serve over rice, yum!
Mushroom and Pork Meatballs with Broccolini Rice
This is another recipe I made while I was with my daughter last summer. A winner in my book. I love the way the recipe uses a pork tenderloin to make the meatballs instead of ground pork. Yummy results!
This is a pretty simple but delicious recipe from Cooking Light. I do recommend doubling up on the meatballs. If you are making once the recipe, the sauce needs to double as well. Well that’s what we like, it’s up to you. Usually pork tenderloins come in a pound or so package and 20 ounces is 1 lb. 4 oz. so if you double the meatballs you could use all the pork tenderloin. Otherwise you will be left with 1/2 a pork tenderloin. And the meatballs freeze well, another good reason to double up.
The brocollini rice is an added bonus: makes for a complete meat. You can substitute regular broccoli for the brocollini or spinach or even maybe peas. Something green though, it’s so pretty.
The ingredients below is for once the recipe, meatballs and sauce.
Mushroom and Pork Meatballs with Broccolini Rice by Cooking Light December 2017
the meatballs:
1-1/2 cups shiitake mushroom caps (about 4 ounces) when going to the store get more than 4 ounces, to account for the stems that you will remove
10 ounces pork tenderloin, cut into 1/2 in. pieces
6 tablespoons panko (Japanese bread crumbs)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
broccolini:
1 bunch Broccolini, finely chopped (or 5 ounces spinach, which I have done and is very good or 1 large broccoli floret)
1-2 tablespoons canola oil
the sauce:
3/4 cup chicken stock
1 tablespoon rice vinegar
1 tablespoon light brown sugar
1 tablespoon reduced sodium soy sauce
1/2 teaspoon chili garlic sauce (or more if you like it spicy, recipe says 1 tablespoon of sriracha chili sauce: yikes!! but I prefer chili garlic sauce)
1/4 cup chicken stock
2 teaspoons cornstarch
rice:
Cooked Rice (enough for 4 servings)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon rice vinegar
Preheat oven to 400 degrees.
Place mushrooms and pork in a food processor and pulse 15 to 20 times or until finely chopped. Check on the mixture using tongs to make sure everything is chopped up. Add panko, salt, pepper, and egg. Pulse for another 15 to 20 times until combined. Again check the mixture using the tongs to make sure everything is incorporated.
Using a purple cookie scoop which is a little more than a tablespoon, or a rounded tablespoon, divide pork mixture into meatballs. Place on a parchment lined rimmed cookie sheet. Place in oven and bake for 10 minutes.
Heat 1-2 tablespoons canola oil in a large skillet over medium-high heat. Add Broccolini and cook 6-8 minutes until crisp tender. Place in bowl and set aside.
For the sauce, combine chicken stock, rice vinegar, brown sugar, soy sauce and chili garlic sauce in a bowl and stir to combine. Pour into large skillet. Add meatballs and simmer, covered, for about 3 minutes. Combine the 1/4 cup of chicken stock with the cornstarch in small bowl. Stir to combine and add to sauce with meatballs. Cook for 1 minute until sauce is thickened.
Add salt, pepper and rice vinegar to cooked rice. Stir to combine. Add the cooked, chopped broccolini and stir to combine.
Serve meatballs over rice with sauce.
pork, mushrooms, panko, egg, salt and pepper:
place pork and mushrooms in food processor:
after 15-20 pulses:
add egg, salt, pepper and panko:
form into meatballs (this is double the recipe):
bake in oven:
1/4 of the meatballs will be dinner, the rest are frozen for future:
brocollini:
chop finely:
and saute:
set aside:
sauce ingredients:
add meatballs and simmer:
when done, add cornstarch slurry and cook:
add broccolini to rice with salt, pepper and rice vinegar, stir to combine:
Yum!
Sourdough Pizza Crust
This crust is on King Arthur Flour website but it is also included in the little booklet that they send you when you buy sourdough starter. I highly recommend. I made the waffles too: also excellent.
When I first made this I followed the recipe exactly but after making it a few times I made a few adjustments. Nothing major, just some tweaks that worked for me.
The toppings are up to you. But as a long time pizza maker, with bought pizza crust, my husband says less is better. And these toppings are put on by him.
Just a note: I highly recommend a scale and an instant read thermometer. If you are not interested in doing this more than once, by all means measure with cups and guess the temperature. But if you are remotely serious about bread baking, I highly recommend both.
1 cup (227 grams) discard or ripe sourdough starter (I have used both, depending on what I have more of)
1/2 cup (113 grams) hot water
2-1/2 cups (298 grams) King Arthur Unbleached All Purpose Flour
1 teaspoon salt
1/2 teaspoon instant or active dry yeast
4 teaspoons Pizza Dough Flavor, optional (I have never used this but I just bought a jar, may give it a try next time)
Combine all the ingredients. Mix then knead the dough, by hand, mixer, or bread machine, until smooth and slightly sticky. Let it rise in a lightly greased, covered container until just about doubled in bulk, 2 to 4 hours, depending on whether you use ripe or discard starter.
Divide the dough in half.
Shape each into a flattened disk and place on an oiled rimmed cookie sheet. I pour some oil on the cookie sheet and spread with a brush. Gently press the dough into a 12 inch circle, letting it rest for about 15 minutes if it starts to shrink back. Repeating this until you get the size. I give myself about 45 minutes to an hour to make this happen.
After you have reached your desired size, let the dough rise until it’s a little puffy. This can take up to an hour, depending on the temperature of your kitchen.
While it’s rising, preheat the oven to 450 degrees.
Gather your toppings.
About 1/4 or 1/2 cup of tomato sauce, homemade or bottled, for each pizza. For bottled I like Rao’s.
I use about 4 ounces of mozzerrella cheese for each pizza, cut thinly.
And about 1/4 cup of finely shredded Parmesan cheese, for each pizza, what ever your favorite is, I like Stella.
And if you have them, roasted tomatoes: this recipe is from my daughter, and you can make this ahead of time, in the morning the night before. Just refrigerate if you make them the night before:
in a glass pie plate, fill the pie plate with small cherry tomatoes, stems removed (if they are really large, cut in half)
place 3-4 crushed garlic in between the tomatoes
sprinkle with kosher salt and fresh ground pepper
cover with a nice coating of extra virgin olive oil.
Bake in the oven (450 degrees) for 25 minutes
Viola, roasted tomatoes
This is also very good on little slices of banquette with cheese, yum!!
So, this is how you decorate your pie: place tomato sauce first, if using roasted tomatoes, place them next, about 1/3 of what you have roasted. Smash the tomatoes so they’re flat. Next add the mozzarella and then sprinkle with the Parmesan.
Place in the oven for 13-15 minutes, turning the pizza 1/2 way through. Check on it after 13 minutes to make sure the bottom and toppings have not burned.
place all the ingredients in a mixing bowl:
mix then knead:
doubled:
divide in half:
about 12 inches and a little puffy:
add tomato sauce:
then roasted tomatoes (optional), mozzarella cheese and Parmesan:
bake:
slice:
roasted tomatoes ready to go in the oven:
after 25 minutes:
you can see my husband did not use all of them:
and serve, yum!
Perfecting Deliciousness 