Perhaps I'm just naturally a skeptic but when I read the title "One Hour Pizza" I immediately begin to question whether or not it's even possible to make really great homemade pizza in an hour. It's just too good to be true. I'm pretty sure that I can't even call and order a pizza and have it delivered to my house in under an hour. I was so intrigued by the idea of making pizza in an hour that when I saw this recipe in my cooking magazine - I had to try it immediately. I suspected that this was either going to be my new favorite go-to meal OR, it was going to go horribly wrong. I was prepared to spend at least three times that amount of time since that's about what it normally takes for me to make homemade pizza. I'm happy to report that the scrumptious looking mushroom and olive pizza that's pictured on this post was prepared in ONE HOUR!!! It's true. I anticipated that I would have to have all of my ingredients prepped and measured and sitting on the counter in order for me to hit the one hour mark. I even made the homemade pizza sauce for this amazing pie. In the end, I followed the recipe as written, from start to finish and I even stopped along the way to snap pictures for the blog and much to my astonishment, I was pulling the first pizza out of the oven at exactly the one hour mark. And it was SUPER tasty. Looks like I have a new go-to pizza recipe. One Hour Pizza Dough Sauce 1 1/3 cups bread flour 28 ounce can crushed tomatoes 1/2 cup semolina flour 1 Tablespoon olive oil 2 teaspoons instant yeast 1 teaspoon anchovy paste 2 teaspoons sugar 1 teaspoon salt 1/2 cup + 2 Tablespoons warm water 1 teaspoon oregano 1/4 cup mild lager 1/2 teaspoon salt 2 teaspoons white vinegar 1/4 teaspoon pepper 1 1/2 teaspoons olive oil 1/8 teaspoon red pepper 1 teaspoon salt Pizza 1/2 cup grated parmesan cheese 1 1/2 cups shredded mozzarella cheese
Bake in 500 degree oven 8-12 minutes. How do you top your pizza? For me its olives, mushrooms, tomatoes, basil and fresh mozzarella for a perfect pie. I only had olives and mushrooms on hand for this creation but I have to say - it was one incredible pizza. This recipe is such a game changer for me. Now that I've added homemade pizza to our quick and easy dinner meal rotation - I'm thinking we're going to be eating a whole lot more of it.
Ciao!
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I did a little research and I discovered that hot cross buns are as synonymous with Easter as turkey is with Thanksgiving. Traditionally, Christians around the world enjoy hot cross buns on Good Friday. The traditional white icing cross on the top of each sweet and fruity roll symbolizes the cross on which Jesus was killed. Whether you eat these spiced sweet buns simply because they're delicious or because of their religious significance, you know what a special treat they are. Our cooking, cleaning tasks and general Easter preparations took priority on Good Friday so there was no time to join in on the Good Friday Hot Cross tradition. We had our light and fluffy hot cross buns on Easter morning instead. Better late than never I guess. Serving any freshly baked yeast rolls for breakfast can be a challenge and I'm always looking for ways to accelerate the process. (And getting more sleep and avoiding having to get up at the crack of dawn is always a bonus.) I did a little experiment with this batch of dough. I made the rolls and put them into the freezer. I pulled them out and put them on the counter to rise overnight and simply popped them into the oven on Easter morning. Just as we finished the last of the Easter egg hunting we were able to sit down and enjoy steamming hot, fresh, raisin studded hot cross buns! Hot Cross Buns Buns Icing 3/4 cup raisins 1 cup powdered sugar 2 Tablespoons + 3/4 cup warm water 2 teaspoons milk 3 eggs 1/8 teaspoon vanilla 6 Tablespoons butter, melted pinch of salt 4 cups flour 1/2 cup sugar 2 1/4 teaspoons yeast 1 1/4 teaspoons salt
Transfer to a pastry bag and pipe a continuous line down and across each row of buns. Now I'm wondering how many of my roll recipes can be prepared in advance and frozen just like these hot cross buns. I didn't notice any difference in flavor or texture when the rolls were baked fresh versus being baked from frozen. These rolls are special but way too delicious to be savored and enjoyed only once a year. Whip up a batch of these sweet and fluffy rolls for your next brunch. They are truly delicious.
Ciao! |
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