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Posts tagged ‘pizza’

Big Game Bash – Bobby Flay

I was just visiting over at the Food Network website when I laid eyes on this pizza. My mouth immediately started watering! (Bobby Flay has that effect on me too!) I knew that I had to share this with my readers. Perfect for Super Bowl Sunday!

Pizza with NY Strip, Blue Cheese and Balsamic Glaze

Recipe courtesy Bobby Flay

Prep Time:
55 min
Inactive Prep Time:
2 hr 20 min
Cook Time:
15 min

Level:
Intermediate

Serves:
4 servings

Ingredients
Balsamic Glaze:

2 cups balsamic vinegar
1 tablespoon honey
Salt and freshly ground black pepper

Steak:

1 (12-ounce) NY strip steak
Canola oil
Salt and freshly ground black pepper
Pizza
1/2 recipe Pizza Dough rolled into 2 (10-inch) rounds, recipe follows or 2 store-bought pizza dough
Canola oil
Salt and freshly ground black pepper
1 cup grated Monterey Jack cheese
1/2 cup crumbled blue cheese (recommended: Cabrales)
Grilled steak
1 bunch watercress, coarsely chopped
Balsamic Glaze
Shaved Parmigiano-Reggiano

Directions

For the glaze:

Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste.

For the steak:

Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices.

For the pizza:

Heat the grill to high.

Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano.
Pizza Dough:

2/3 cup lukewarm water (105 degrees F to 115 degrees F)
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil, plus additional for oiling bowl
1 3/4 to 2 cups all-purpose unbleached flour
1/4 cup finely ground yellow cornmeal
2 teaspoons coarse salt

In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball.

Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill.

Can you freeze pizza dough?

Yes. Let’s take the amazing pizza dough recipe as an example.

You must let the dough go through the first rising (proof). Punch down the dough, use half for a large pizza and freeze the other half! I usually don’t freeze it for a long period of time, so I wrap securely in Saran Wrap (I use two separate pieces of wrap, and wrap it tight!).

To use, take out of the freezer and let it thaw/come to room temperature. Then, you must let it rise again… shape it into a large pizza or two mediums… throw on your favorite sauce and toppings and bake!

Pizza extravaganza

So I spent two hours today making an extravagent pizza. That kind of time investment pretty much assures that I need to share with my readers!

Start with the amazing pizza dough recipe that I posted. Personally, I think that toppings are an individual taste thing… but here’s what I did.

pesto
1 15 oz. can Dei Fratelli pizza sauce

8 oz. fresh mushrooms
1 or 2 chicken breasts, either grilled or seared and baked
2 cups shredded mozzarella
italian seasoning
grated parmesan
12 slices pancetta (I lightly fried before baking pizza)

I assembled in this order: pesto, pizza sauce, chicken, mozzarella, italian seasoning, mushrooms, parmesan, pancetta

After eating this masterpiece, I have a few observations. First, it tasted better the second day. Therefore I’m thinking I might assemble the pizza, put foil on top and then let it sit in the refrigerator overnight… THEN bake it.

Second, after watching Tyler Florence’s Ultimate pizza show, I’d try assembling the pizza in the following order: pesto, mozzarella, pizza sauce, chicken, mushrooms, paremsan mixed with Italian seasonings.

Amazing pizza dough

Recipe compliments of Penzeys Spices:

Beer Batter Dough:

* 2 Cups warm water
* 2 TB. honey
* 2 TB. active dry yeast
* 7-8 Cups all purpose flour
* 2 tsp. salt
* 4 TB. olive oil
* 1 12 oz. can beer

Mix the yeast with the water and honey in a small mixing bowl. Mix 4 cups of the flour with the salt in a large bowl. Once the yeast becomes foamy, pour it into the bowl with the flour mixture. Add the olive oil and beer. Stir to combine and then add the remaining flour 1/2 cup at a time, stirring until the dough isn’t sticky. Once you’ve reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed to keep it from sticking. You may not need the full 8 cups. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you’re ready to make pizzas! This makes 2 large or 4 medium pizzas. Divide the dough into 2 or 4 balls. This is the point where you would freeze any crusts you’d like to save for later—just wrap them well in plastic wrap.

Preheat oven to 425°. Have all the topping ingredients assembled before rolling out the crusts. If you are using a pizza stone make sure it is also heating in the oven. Sprinkle a flat surface with flour and gently roll out the dough and place the prepared crust on a pizza paddle sprinkled with cornmeal or a perforated pizza pan.

Add the toppings to each pizza. Any combination of the above works, or add your own favorites.

Carefully transfer the pizza pan to the hot oven, or shift the pizza off the paddle onto a baking stone in the hot oven and bake for 10-15 minutes, or until the edges have browned.

Prep. time: 90 minutes
Baking time: 10-15 minutes
Serves: 4 per large pizza

Pizza Dough on FoodistaPizza Dough

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