Pizza Dough

I was talking with Megan today and she told me that they got a Cuisinart pizza oven as a wedding gift. (What a fun gift! Hopefully Megan will let us all know how she likes it!) We were talking about how she was going to make the pizza dough, when I looked around my recipe box, I had a recipe for pizza dough that is made in the food processor. Once you have made your crust the topping possibilities are endless. One of our favorite pizza places is Sauce, check out their menu for inspiration. Having a pizza oven could inspire you to start a fun family tradition. Maybe pizza on Friday nights, you could try new seasonal toppings every week! Does anyone make pizza at home? What are your favorite topping combination's?

1 Tbs. active dry yeast

1 tsp. sugar

1 cup warm water (105° to 115°F)

3 cups all-purpose flour

1 tsp. salt

2 Tbs. extra-virgin olive oil

In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes. In the bowl of your cuisinart, fitted with the blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the medium speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.

Coat the inside of a large bowl with the olive oil and place the dough in the bowl. (this oil should be enough to keep the dough from sticking) Cover with a kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours. Divide the dough in half and roll out this will make two 12-inch round pizzas or you can roll it out into a cookie sheet like my friend Dani does. If you have a pizza oven follow the directions for the machine, I do not have one so when I made pizza I set my oven to 450 and bake 9 minutes, on the center rack.

Editors Note:
Thanks to Jason for becoming our official sommelier! A note from Jason on pizza & wine:

Wow! Making your own pizza dough, that is dedication. I always cheat and buy the pre-made variety from Trader Joe's. Either way as I am unofficially taking the role of pairing wines with Jessie's recipes (though pumpkin pancakes is still throwing me for a loop) I can wholeheartedly recommend the 2005 Epicuro Aglianico. If you have to run out to grab that one pick up its sibling the Salice Salentino as well. Pair'em both with the pizza and let us know what you think!
Cheers,
Jason

Friday Pizza Part 2

Pineapple is my all time favorite pizza topping, I was thrilled to find out that Matt liked it too. The best part was that he too prefered chicken on his Hawaiian pizza to the traditional Candian Bacon. This is a great end of the work week recipe, it's quick & easy, pizza works well on your lap while watching a movie too. Enjoy!

Preheat your oven to 400 degrees
Ingredients:
1 thin crust Boboli
1/2 cup barbeque sauce
1 1/2 cup shredded chicken (Use your left overs or buy a Rotisserie at the grocery store)
1 cup chopped pineapple
1/4 cup sauted red onions
1 1/2 cup shredded montery jack cheese
Spread the barbeque sauce onto your crust, top with chicken, onions, cheese & pineapple. Bake for 10 minutes. Serve with a green salad & a bottle of Red Zinfandel-it is Friday! Click here for some great Red Zins under $15. I personally love the Ravenswood.

Friday Pizza!

By the end of the week, I want to fix something quick for dinner. This pizza is a big family favorite even though it is simple.

Greek Pizza

Preheat your oven to 400 degrees

Ingredients:

1 thin crust Boboli

1 cup of pesto (if you don't make it I like the Classico Brand)

1 cup shredded chicken (Use your left overs or buy a Rotisserie at the grocery store)

1/4 cup chopped Kalamata olives

1/2 cup chopped Roma tomatoes

3/4 cup crumbled feta

Spread the pesto onto your crust, top with chicken, feta, olives & tomatoes. Bake for 10 minutes. Serve with a green salad (Ken's Greek dressing would be good) & a bottle of Pinot Grios-it is Friday!