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Wednesday, July 22, 2015

Pioneer Woman's Pizza Dough + Pizza - Week 4

Hello All, I have this amazing pizza dough recipe that is quick, easy, and fun!!! I got this recipe from my Pioneer Woman cookbook!!! So here it is!!!!

This recipe makes enough dough for 1 pizza

Pizza Dough Ingredients:
  • 1 scant teaspoon active dry yeast
  • 3/4 cup warm water
  • 2 cups of all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3 tablespoons olive oil
Directions:
  1. Combine the yeast and warm water in a small bowl. Allow it to sit for 10 minutes
  2. Add flour to a separate bowl
  3. Sprinkle in the salt to the flour
  4. Slowly pour the olive oil in the flour
  5. Pour in the yeast/water mixture to the bowl with the flour 
  6. Transfer to a lightly oiled bowl when everything is combined together, cover in plastic wrap and allow dough to rise for 1 hour before using.

 ***The dough can be stored in the fridge for several days before using***

***The dough recipe might need to be doubled or tripled depending on the quantity you need***




Pizza recipes you guys might want to try that I got from the Pioneer Woman cookbook:

Steakhouse Pizza:
  Makes 8 to 10 servings

Ingredients:

  • 1 skirt steak or flank steak, 1 1/2 to 2 pounds
  • Salt and pepper to taste
  • 2 red onions, halved and thinly sliced
  • 1 tablespoon olive oil, plus more for drizzling
  • 4 tablespoons balsamic vinegar
  • 2 cups good marinara sauce (store-bought is just fine)
  • 1 recipe pizza dough(see above)
  • 12 ounces fresh mozzarella cheese, thinly sliced
  • Steak sauce to taste
  • Shaved parmesan cheese
Directions:
  1. Preheat oven to 500 degrees Fahrenheit and arrange oven rack to the very bottom position.
  2. Season steak with salt and pepper.
  3. Grill both sides of the steak over medium heat until medium rare, just about 2 minutes per side. you want the steak to be nice and pinkish red in the middle, so don't overdo it!
  4. Remove it from the heat and set it aside.
  5. In a large skillet over medium heat, sauté the red onion slices in 1 tablespoon olive oil and 2 tablespoons balsamic vinegar until soft, about 10 minutes.
  6. Mix the marinara sauce with the remaining 2 tablespoons balsamic vinegar.


Thai Chicken Pizza:
Makes 8 to 10 servings

Ingredients:
  • 2 garlic cloves, peeled
  • 2 tablespoons minced fresh ginger
  • 1/4 cup soy sauce
  • 3 teaspoons sesame oil
  • 1/2 teaspoon fish sauce
  • 1 1/2 cups smooth peanut butter
  • 1/2  cup very warm water
  • 4 tablespoons Thai chili paste (sold in the Asian foods aisle)
  • 2 boneless, skinless chicken breasts
  • Salt and black pepper to taste
  • 1 recipe pizza dough (see above)
  • Olive oil for drizzling
  • 4 tablespoons Thai sweet chili sauce
  • 12 ounces fresh mozzarella, thinly sliced
  • 1 cup alfalfa or bean sprouts
  • 2 cups shredded carrots
  • 2 cups cilantro leaves
  • 1/2 cup chopped peanuts

Directions:
  1. Preheat oven to 500 degrees Fahrenheit and arrange the oven rack at the lowest position.
  2. First, make the peanut sauce: To the bowl of a food processor or blender, add the garlic and ginger
  3. Add soy sauce
  4. Add sesame oil
  5. Add fish sauce
  6. Next, add the peanut butter
  7. Add the water, blend as you're pouring it in
  8. Check the consistency, give it a taste and add a little more of whatever it needs! Add more warm water if it needs thinning
  9. Add chili paste (you can make it spicier or less spicier depending on your liking)
  10. Next, sprinkle the chicken breasts with salt and pepper, and grill them on both sides until done Remove from the grill and slice thin. (You can also sauté them in a skillet if you prefer)
  11. To assemble the pizza , roll out the dough and place onto a baking pan drizzled with olive oil then spread 4 tablespoons sweet chili sauce all over the dough
  12. Lay on the mozzarella slices, then the chicken slices
  13. Bake 12 to 15 minutes, or until the crust is golden and the cheese is bubbly
  14. Throw on as many sprouts as you'd like
  15. Next, add the shredded carrots and cilantro leaves
  16. Drizzle the peanut sauce all over the top of the pizza.
  17. End with a sprinkling of chopped peanuts

Fig-Prosciutto Pizza:
Makes 8 to 10 servings

Ingredients:
  • 1 recipe pizza dough (see above)
  • 1/2 cup fig spread or fig preserves
  • Kosher salt
  • 12 ounces fresh mozzarella, thinly sliced
  • 8 ounces prosciutto, thinly sliced
  • 12 ounces arugula
  • Shaved parmesan cheese (optional)
Directions:
  1. Preheat oven to 500 degrees Fahrenheit and arrange oven rack on the lowest position
  2. Roll out pizza dough as thin as you can then pour on the fig spread and spread it thinly all over the surface of the dough. Sprinkle lightly with kosher salt
  3. Lay mozzarella slices all over the top of the spread
  4. Bake 12 to 15 minutes until the crust is golden brown and the cheese is melted and bubbly
  5. Drape the prosciutto slices all over the hot pizza. This will allow them to get nice and warm without becoming crisp and sizzling in the oven.
  6. Pile on the arugula as high as you want it to go
  7. Then sprinkle on some parmesan shavings if you'd like

Carnitas Pizza:
Makes 8 to 10 servings

Ingredients:
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • One 3 or 4-pound chuck roast
  • 2 tablespoons canola oil
  • Two 12-ounce cans pineapple, papaya, or mango juice
  • 1 recipe pizza dough (see above)
  • Olive oil, for drizzling
  • 1 cup jarred tomatillo salsa, plus more for serving
  • 12 ounces fresh mozzarella, thinly sliced
  • 1 yellow onion, thinly sliced and sautéed until golden
  • 1 red bell pepper, thinly sliced and sautéed until golden
  • 3 green onions, sliced
  • Sour cream, for serving(optional)
  • Guacamole, for serving(optional)
Directions:
  1. Preheat oven to 300 degrees Fahrenheit
  2. Mix the chili powder, cumin, oregano and salt together
  3. Rub the spice mixture on both sides of the roast
  4. Heat the canola oil in a large pot over high heat, then sear both sides of the roast until nice and brown, about 2 minutes per side
  5. Grab the juice. Any kind will work!
  6. Pour juice into the pot with the meat. Cover and roast for about 4 hours, or until the meat is falling apart. Use 2 forks to shred the meat, then return it to the cooking liquid to keep it warm
  7. Increase the oven's heat to 500 degrees Fahrenheit
  8. Roll out the pizza dough into a rectangle, as thin as you can get it. Drizzle a baking sheet with olive oil and transfer dough to the baking sheet. Pour tomatillo salsa, then spread it thinly all over the surface of the dough
  9. Lay the mozzarella slices all over the top, then add the yellow onion and red bell pepper
  10. Bake the pizza 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly
  11. Lay the warm shredded meat over the top. Be sure to get plenty of the juices on there! It'll make the pizza extra delicious
  12. Then sprinkle with the sliced green onions, slice into pieces, and serve with extra dishes of tomatillo salsa, sour cream, and guacamole.
I hope you guys enjoyed this weeks blog!!!! - Tess
(Sorry there is only one picture. I couldn't get a good picture of the other ones.)

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