This week we are planning a Southern Living heavy menu...
Breakfast for dinner - Blueberry Muffins (page 16, 1980 Southern Living)
Chicken Divan (page 10, 1980 Southern Living)
Mexican Stuffed Shells
Pea Flips (page 7, 1980 Southern Living)... we will also have baked potatoes, just in case :0)
Tonight, Chris and I both felt like pizza. This doesn't happen too often for us, but I have a great pizza crust recipe that usally turns out perfectly.
Pizza Crust
1 1/4 cups Warm water
1 tbls honey
1 packet active dry yeast
2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
1/4 cup extra virgin olive oil
Mix honey in warm water and sprinkle yeast on top. Let proof for about 10 minutes.
Combine flours and salt in mixer (using a hook attachment), add yeast mixture and evoo until the dough is formed. You can seperate into two balls, set aside for about 30 minutes to let the dough rise.
At this point, you can refridgerate over night or put on a baking sheet (or pizza stone) and make your pizza immediately. We, of course, opted to make the pizza immediately. Baking at 500 for a total of about 12 minutes. You can bake for a bout 5 minutes prior to putting on toppings, or bake it all at the same time. We really go back and forth on that one.
Chris topped his pizza with veggies (spinach, mushrooms, onions - along with sauce and cheese). I made this awesome pizza crust for Chris and then made my quick Gluten Free crust for me...
Quick Gluten Free Pizza Crust
3/4 cups Gluten Free Bisquick
1/3 cup Warm Water
1 tbls extra virgin olive oil
Not bad for a quick gluten free crust. I mixed it together with a spoon, but then had to use my hands to really make a dough ball. I also used a baking dish as opposed to a pizza stone. I still baked at 500 for about 12 minutes.
Not too shabby for a thrown together pizza dinner. Needless to say, we are both happy and full. :0)
- Chery
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