 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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There are certain foods that we identify specifically by color. Green beans, brown rice, purple grapes - just to name just a few. In the baking world, there are some cakes that are identified by their color as well. White cake, yellow cake, red velvet cake - you get the idea. Even though we identify each cake by its color - they each have their own distinctive qualities. It's almost universally accepted knowledge that a yellow cake is a rich, buttery cake with vanilla flavor. A white cake is generally lighter with a more tender texture than a yellow cake and can be either vanilla or almond flavored. A red velvet cake is always a moist yellow cake with a hint of cocoa and a whole lot of red food coloring to give it its signature red color.
Traditionally a white cake is made with egg whites instead of whole eggs in order to maintain the pure white color of the cake. I am calling these cupcakes White(ish) because they're somewhat of a white and yellow cake fusion. Whole eggs used in a fluffier and more tender white cake batter. These cupcakes really are the best of both cake worlds.
White(ish) Cupcakes
Cool on wire racks.
Frost as desired.
I generally stick with white frostings on white cupcakes but you could certainly switch things up and top these tasty treats with any sort of creamy frosting that you love. Experiment with a swirl of rich, dark chocolate buttercream or a raspberry buttercream. I chose a whipped cream cheese frosting for my cupcakes just because it's my favorite.
Ciao!  I know I've blogged a lot of roll recipes when I run out of names for my new rolls. If I called them all "dinner rolls" I would have a really hard time telling them apart. Each of the roll recipes on my blog are slightly different and I actually use different recipes for different occasions. This particular recipe I named "Buttery Dinner Rolls" because it has 2 (yes, I said TWO) sticks of butter in this recipe! How could these rolls possibly be any better? This is a perfect roll recipe for those family holiday dinners when calories and carbs just don't count.  Buttery Dinner Rolls 4 1/2 teaspoons yeast 1/2 cup sugar 2 cups warm water 1 egg 2 teaspoons kosher salt 6 cups flour 1 cup butter, room temperature
Remove plastic wrap and bake rolls 20-25 minutes at 400.     If you are a guest at my house for Easter dinner - you can be assured that you WILL see these on the table. I hope that you will indulge in these flaky, buttery rolls and enjoy every single delicious bite.
Ciao!  I think that you could wrap just about anything in phyllo dough and I would be a fan. OK - so maybe not ANYTHING but I do think that phyllo elevates the flavor of the food that you put inside. I can't explain why wrapping food in beautiful, paper thin slices of phyllo dough makes things taste and look better - I just accept it.  And for those of you who think that phyllo dough is hard to work with, you need to give these Southwest Spanakopita Bites a try. There is no messy butter to brush over the dough or fussy layering or stacking. Easy peasy phyllo dough assembly.
Southwest Spanakopita Bites 2 Tablespoons chopped red bell pepper 1 green onion, sliced thin 1 teaspoon canola oil 1 cup fresh spinach 3/4 cup shredded Monterey Jack cheese 1/2 cup frozen corn 1/2 cup black beans, rinsed and drained 1 Tablespoon chopped jalepeno 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt 8 sheets phyllo dough
Spritz the end of the strip with cooking spray and press onto triangle to seal. Place triangles on silpat lined baking sheets and bake 10-12 minutes at 375.  Serve with avocado and sour cream.
 I love, love, love the filling inside these spanakopita bites but if you're not a fan - it's completely customizable. Feel free to get creative with your own fillings or even leftovers to create something new and original. I can totally see a spanakopita bite filled with leftover taco meat in my future.
Ciao!  Like many of you, I've been glued to the Olympics for the past week. I love the watching the competitions but I've also been drawn to the interviews with the athletes. Their stories are inspiring and inspirational. "Do what you love" - seems to be the common theme among these elite athletes. So I'm going to take some advice from these Olympic competitors and get to doing what I love - cooking.  I whipped up some coconut shrimp and chicken for our Olympic viewing party tonight and they were so very good. The coconut shrimp was INCREDIBLE and the chicken wasn't too shabby either. I would give this recipe a gold medal.  Coconut Chicken and Shrimp 1 cup flour 1 cup lime flavored seltzer 1 teaspoon ground ginger 1 teaspoon salt 1 teaspoon pepper 1 1/4 cups sweetened coconut 1 1/4 cups panko 1 pound shrimp 2 boneless, skinless chicken breasts
 Heat oil in skillet. Fry a few pieces at a time, until golden brown. Sprinkle with salt and pepper.
Serve.
 I served my coconut shrimp and chicken over brown rice.  I don't fry food very often so these coconut shrimp and chicken were a real treat. I am sure that I could have baked these in the oven but I just love the golden color and crunchy coating on these beautiful little morsels. If you're a fan of coconut shrimp - you absolutely need to try this recipe. You will NOT regret it.
Ciao |
