06 2 / 2013

(Source: thorinshielding)

04 2 / 2013

lemonison:

say hi to my dinner :D

lemonison:

say hi to my dinner :D

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04 1 / 2013

11 12 / 2012

finofile:

Fun cooking idea

finofile:

Fun cooking idea

13 11 / 2012

That’s a slick looking pizza cutter!

That’s a slick looking pizza cutter!

25 10 / 2012

noelbarnhurst:

Need a fun family dinner or dinner party activity? Try DIY Pizza Night! Set out standard ingredients like fresh mozzarella, basil, and tomatoes- as well as bolder choices such as artichoke hearts, prosciutto, or even bacon and potatoes! (See Potato Bacon Pizza recipe here from a past blog post). For those in a time crunch, pizza dough can also be purchased pre-made at most grocery stores! Do you have any other ideas for great pizza ingredients? Better yet, what’s the best pizza you’ve ever made? Let us know in the comments below!

(via noelbarnhurst)

08 10 / 2012

currentfit:

Breakfast
Here is a recipe I have made several times. Such as any other recipe, the first time you make it, it may seem a little complicated, but trust your instincts. The recipe includes how to make your own dough, but personally I just went to Trader Joe’s and got their pre-made dough that same morning sometimes.  Or just buy some days in advance and take them out from the fridge the morning of.  
Breakfast Pizza
Recipe taken from Smitten Kitchen
Makes 2 (12-inch) pizzas
1/2 teaspoon dry active yeast2 cups plus 2 tablespoons bread flour, plus more for dustingKosher salt6 strips bacon1/2 cup grated Parmesan2 cups grated mozzarella6 large eggsFreshly ground black pepper2 tablespoons minced flat-leaf parsley2 tablespoons minced chives2 scallions, thinly sliced1 shallot, minced
The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.
One to two hours* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.
Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.
Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.
Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.
Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.
* The original recipe suggests that you take the dough out one hour before baking but I took mine out two hours earlier, because I always find it takes a looong time to get dough back to proofing at room temperature. In this time, you can lazily prepare the toppings and get your oven nice and hot.

currentfit:

Breakfast

Here is a recipe I have made several times. Such as any other recipe, the first time you make it, it may seem a little complicated, but trust your instincts. The recipe includes how to make your own dough, but personally I just went to Trader Joe’s and got their pre-made dough that same morning sometimes.  Or just buy some days in advance and take them out from the fridge the morning of.  

Breakfast Pizza

Recipe taken from Smitten Kitchen

Makes 2 (12-inch) pizzas

1/2 teaspoon dry active yeast
2 cups plus 2 tablespoons bread flour, plus more for dusting
Kosher salt
6 strips bacon
1/2 cup grated Parmesan
2 cups grated mozzarella
6 large eggs
Freshly ground black pepper
2 tablespoons minced flat-leaf parsley
2 tablespoons minced chives
2 scallions, thinly sliced
1 shallot, minced

The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One to two hours* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat until crisp. Cool on a paper-towel-lined plate; roughly chop.

Dip your hands and a ball of dough into the flour. On a lightly floured countertop, pat the dough into a disc with your fingertips, then drape the dough over your fists and carefully stretch it from beneath to form a 12-inch circle.

Generously dust the surface of a pizza peel or large inverted sheet pan with flour and place the stretched dough on it. Sprinkle the dough with half of the Parmesan, mozzarella and bacon. Crack 3 eggs over the top and season with salt and pepper.

Bake the pizza: Shake the pizza peel slightly to make sure the dough is not sticking. Carefully lift any sections that are sticking and sprinkle a bit more flour underneath, then slide the pizza directly onto the baking stone in one quick forward-and-back motion. Bake for 8 to 10 minutes, rotating after 5 minutes. When the crust is golden, the cheese is melted and the egg yolks are cooked, use the peel to transfer the pizza to a cutting board. Sprinkle half of the parsley, chives, scallions and shallot on top. Let cool for 2 minutes, slice and serve immediately. Prepare the second pizza in the same way.

* The original recipe suggests that you take the dough out one hour before baking but I took mine out two hours earlier, because I always find it takes a looong time to get dough back to proofing at room temperature. In this time, you can lazily prepare the toppings and get your oven nice and hot.

26 9 / 2012

(Source: airhead-td)

12 9 / 2012

26 8 / 2012

culinaryconfessional:


Grilled White Pizza


1 (8-ounce) ball pizzeria or frozen from market) 2 tablespoons extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 cup grated Parmesan 1/4 teaspoon red pepper flakes, or more to taste 1 tablespoon finely chopped fresh oregano leaves Fresh basil leaves, for garnish
Directions
Heat grill to high. Roll the dough into 2 (10-inch circles). Brush with olive oil and season with salt and pepper. Transfer dough to grill. When bottom side is mostly cooked through, brush with 2 tablespoons olive oil and sprinkle evenly with grated cheese, red pepper flakes, oregano, and salt and pepper. Let cook until dough is cooked through and slightly charred. Remove from grill, garnish with fresh basil, and cut into pieces.Approximate Nutritional Values: http://www.food.com/recipe/grilled-pizza-367466 

culinaryconfessional:

1 (8-ounce) ball pizzeria or frozen from market) 
2 tablespoons extra-virgin olive oil, plus more for drizzling 
Salt and freshly ground pepper 
1 cup grated Parmesan 
1/4 teaspoon red pepper flakes, or more to taste 
1 tablespoon finely chopped fresh oregano leaves 
Fresh basil leaves, for garnish



Directions

Heat grill to high. Roll the 
dough into 2 (10-inch circles). Brush with olive oil and season with salt and pepper. 


Transfer dough to grill.

When bottom side is mostly cooked through, brush with 2 
tablespoons olive oil and sprinkle evenly with grated cheese, red pepper flakes, 
oregano, and salt and pepper.

Let cook until dough is cooked through and slightly 
charred.

Remove from grill, garnish with fresh basil, and cut into pieces.



Approximate Nutritional Values: http://www.food.com/recipe/grilled-pizza-367466