Homemade Pizza Dough- and two fabulous pizza recipes!

I love to make homemade pizza, but never before had I ventured to make my own crust. This past weekend I took the leap and I will never go back to store bought crust! Not only was the crust super easy to make, it was awesome to smell the yeast work with the flour and create something magical before my eyes. I let the dough rise on the counter for two hours, and it was beautiful, soft and fresh. It was a cinch to shape into crusts, no rolling pin required! This Italian-style pizza is best topped lightly with fresh, seasonal toppings that really let the dough shine. In fact, the dough was so delicious I could eat it simply topped with sea salt and dipped in extra virgin olive oil and balsamic vinegar. But being the hungry girl that I am, I decided to make two scrumptious large pizzas and enjoy leftovers for days! I hope you love these recipes!

Margherita Pizza
A delicious Italian classic
Makes 2 large, 4 medium, or 8 small pizzas

1 prepared pizza dough, divided into desired number of pizzas (see recipe below)
½ lb fresh mozzarella cheese, thinly sliced
1 cup pizza sauce
1 cup fresh basil leaves
4 garlic cloves, thinly sliced
1 cup grape tomatoes, halved (optional)
Extra virgin olive oil
Kosher salt and fresh pepper

Preheat pizza stone in 500 degree oven for 30 minutes. Carefully remove stone from oven and place fresh dough on top of the stone. (Roll dough onto a rolling pin for easy transport.) Brush dough lightly with olive oil. Smooth an even amount of sauce over dough, then top with sliced garlic, basil and tomatoes. Bake for listed time depending on size of the crust, then remove and add cheese. Bake for an additional 2 minutes until cheese is melted and bubbly. Remove from oven, drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Enjoy!

Sausage, Pepper, and Onion Pizza
A spicy and flavorful combination
Makes 2 large, 4 medium, or 8 small pizzas

1 prepared pizza dough, divided into desired number of pizzas (see recipe below)
½ lb fresh mozzarella cheese, thinly sliced
1 cup pizza sauce
1 sausage link, sliced
½ red pepper, thinly sliced
½ onion, thinly sliced
Extra virgin olive oil
Kosher salt and fresh pepper
Preheat pizza stone in 500 degree oven for 30 minutes.

Meanwhile, heat a medium non-stick pan over medium-high heat. Drizzle in some olive oil and add onions and peppers. Sprinkle with salt and sauté for 5 minutes. Add sausage and sauté mixture an additional 5 minutes until sausage is almost cooked through.

Carefully remove stone from oven and place the fresh dough on top of the stone. (Roll dough onto a rolling pin for easy transport.) Brush dough lightly with olive oil. Smooth an even amount of sauce over dough, then top with the sausage, peppers and onions mixture. Bake for listed time depending on size of the crust, then remove and add cheese. Bake for an additional 2 minutes until cheese is melted and bubbly. Remove from oven, drizzle with extra virgin olive oil, and sprinkle with salt and pepper. Enjoy!

Master Pizza Dough

1 ¾ cups water divided, 1/2 cup warm, remaining at tap temperature
2 ¼ teaspoons dry active yeast (1 envelope)
2 tablespoons olive oil , plus extra for brushing dough
4 cups bread flour
1 ½ teaspoons table salt
Vegetable oil (or cooking spray) for oiling bowl
Semolina or flour for dusting board

Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil. Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine. Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.
Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.
Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth. Working with one piece of dough at a time, shape as shown in illustrations below. Brush dough very lightly with olive oil before topping and cooking.
Use the following guide to determine cooking time for pizza crust with topping but without cheese. All pizzas need to be cooked an additional two or three minutes after adding cheese, or until cheese is completely melted.

THIN CRUST
14-inch pizzas (dough recipe makes 2) - 7 to 8 minutes
12-inch pizzas (dough recipe makes 4) - 5 minutes
8-inch pizzas (dough recipe makes 8) - 3 minutes

MEDIUM-THICK CRUST
12-inch pizzas (dough recipe makes 2) - 9 to 10 minutes
8-inch pizzas (dough recipe makes 4) - 5 minutes
6-inch pizzas (dough recipe makes 8) - 4 minutes

Master Pizza Dough Recipe courtesy of Cook’s Illustrated.

Shrimp Toast

Ready for an old-school appetizer that is ready to make it's comback for the holidays? Try Shrimp Toast! This blend of mayo, cheese and shrimp is delectable spread on toast and baked until creamy and warm. The red pepper flakes add a gentle heat, and the green onions a nice fresh flavor. This recipe may be a throwback to the 70's, but it still tastes as good as ever!

Shrimp Toast
A delicious appetizer that everyone loves!
Serves 8-10

1 bag cooked frozen salad shrimp, thawed and dried off (or any cooked shrimp –chopped)
1 cup mayonnaise
1 cup shredded Parmesan Cheese
1 green onion, chopped
1 tsp red pepper flakes
¼ cup cheddar cheese
Dash seasoned salt
Dash garlic powder
1 loaf French bread or baguette (sliced about ½ inch thick) or Ciabatta bread split lenghwise

Mix: Mayo, Cheeses, Shrimp Onion, Spices & Red Pepper Flakes together – this can be done 1 day in advance. Place a generous amount on each slice of bread, place on baking sheet, bake at 350 until golden brown top & bottom - 20 to 30 minutes checking often.

Recipe courtesy of Betty Bernier

Smokey Southwest Cheddar Burgers

I don't eat a lot of red meat, but as a true midwestern girl I occasionally love a good burger. When I treat myself to a big juicy burger it needs to be delicious and unique, so I love to make burgers at home where I can control the quality of ingredients. This burger is right up my alley- it's loaded with delicious toppings! The smoked cheddar melts and adds a ton of smokey flavor, the avocado is creamy and fresh, and the Tabasco mayo is slightly spicy with a smooth Southwest flavor.

Smokey Southwest Cheddar Burgers

Layers of flavor and spice take this burger to another level!

Burgers:
Hamburger patties
Grill seasoning (or salt and pepper)
Smoked cheddar cheese
Sliced avocado
Sliced tomato
Sliced onion
Cooked bacon slices, optional
Hamburger buns, I prefer whole wheat

Tabasco Mayo (serves 6):
4 T. mayonnaise
1 T. ketchup
2 tsp. Tabasco sauce (more or less depending on your spice tolerance)
Dash Worcestershire sauce

Sprinkle burgers with grill seasoning. Heat a grill or skillet and cook the burgers to your liking, about 4-6 minutes per side depending on thickness. During last minute of cooking add a slice of smoked cheddar cheese to each burger. Toast the buns.

Place the burger patty on the bottom bun. Lay the avocado slices on top of the burger, then top with the onion and tomato. Add a slice of bacon if you wish. Spread a generous amount of Tabasco mayo on the top bun. Close the burger, press gently, and enjoy!

Recipe by Sarah Lang

Chicken in Peanut Sauce

I always enjoy going out for ethnic foods and occassionally I try to make these different cuisines at home. It's fun to learn about the ingredients a culture uses and how to combine them to create unique flavors. This recipe is from North Africa, which is out of my comfort zone, but upon looking at the ingredient list I felt right at home. How could I go wrong with chicken, peanut butter and sweet potatoes? Combined with fragrant ginger and spicy red pepper flakes this is a sweet/spicy/smoky delight. The flavors blend beautifully, and the dish gets better the longer it cooks. It is so easy to make and will have your house smelling delicious! Enjoy this special dinner tonight- and make extras for leftovers!

Chicken in Peanut Sauce
A delicious, sweet and savory North African specialty.
Serves 4

1 T. oil
1 lb. chicken thighs, cut in 1 in. pieces
1 large yellow onion, finely chopped
2 garlic cloves, crushed
½ inch fresh root ginger, peeled and finely chopped
2 tsp. crushed red pepper
2 cups chicken stock
1 T. tomato paste
½ cup smooth or crunchy peanut butter
1 tomato, peeled, seeded and diced
1 sweet potato, peeled and cubed in bite size pieces
1 tsp. salt
Chopped scallions and fresh cilantro, to garnish

Heat the oil in a large Dutch oven or sauté pan over medium-high heat. Saute the chicken until browned all over. Add the onions, garlic, ginger and red pepper flakes, and cook for 5 minutes, stirring frequently, until the onion is transparent. Add the stock and bring to a boil, then reduce the heat to a simmer.

Add the tomato paste and salt, and simmer for 45 minutes. Stir occasionally, adding water if necessary to keep it moist. Meanwhile, cook the sweet potato in boiling water for 5 minutes to soften. Drain.

Add the peanut butter, tomatoes, and sweet potato to the pan and cook for 20 minutes, until combined and tender. Add chopped scallions and cilantro to garnish. Serve atop a bed of warm rice with soy sauce.

Recipe adapted from Far Out Cookbook by Sarah Lang

Penne Ricotta with Shrimp and Sausage

I love to make cream sauces at home. I try to stay away from these sauces in restaurants as they are always loaded with extra fat and salt. (That’s why they taste so good!) At home I can control the ingredients and create a decadent sauce without the guilt. Enter ricotta cheese. Ricotta is delicious and is much lower in fat than heavy cream, which is often used to make cream sauce. This recipe only has one tablespoon of butter and it creates a rich, luscious sauce. I add plenty of garlic for delicious flavor, and Parmesan cheese for a salty bite. I used shrimp and chicken sausage in my version, but feel free to use any meat you like or no meat at all. You can never go wrong with a great sauce over pasta!

Penne Ricotta with Shrimp and Sausage

Creamy and comforting without being too heavy, this is my favorite cream sauce!
Serves 4

¾ pound penne pasta
1 cup whole milk ricotta
½ cup white wine
½ cup chicken broth
1 T. butter
1 T. flour
3 T. olive oil, divided
½ pound shrimp, peeled and deveined
2 chicken sausages, sliced into bite size pieces
½ onion, diced
2 garlic cloves, minced
Kosher salt and pepper
1 tsp Italian seasoning
¼ cup Parmesan cheese

Cook pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water before draining pasta. Drain pasta and reserve.

Meanwhile, in a Dutch oven or large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onions and garlic with a sprinkle of salt and the Italian seasoning, and sauté until softened, about 5 minutes. Remove into a medium bowl and set aside. Add more oil and the sausage. Sauté sausage until just cooked through. Remove into the bowl with the onions and garlic. Add the remaining oil and shrimp. Sauté until barely pink and remove into bowl to reserve.

Add butter to the same pan to melt, and then sprinkle in the flour. Stir to make a paste and cook for a minute. Add the chicken broth and bring up to a bubble, then reduce heat. Add the wine and allow the sauce to reduce slightly and thicken, about 5-8 minutes. Stir in the ricotta cheese until melted into the sauce. Sprinkle with salt and pepper. Stir in Parmesan cheese. Add the meat and onion mixture and stir, and then add the pasta. Stir to combine and add in some of the reserved pasta water if sauce seems dry.

Serve immediately with extra pepper and Parmesan cheese. Enjoy!

Recipe by Sarah Lang

Pasta Salad with Tomatoes, Arugula and Fresh Herb Dressing

I recently hosted a dinner party that featured grilled lamb, rosemary chicken and roasted potatoes. On the side I wanted to serve something light, flavorful and fresh to balance the roasted meats and potatoes. This pasta salad was the star. The homemade creamy herb dressing is loaded with fresh herbs. The arugula and tomatoes up the health-factor, and the pasta makes the dish decadent. I ate the leftovers for lunch for days! Next time you can have the meat and potatoes, I’m happy with this pasta salad!

Pasta Salad with Tomatoes, Arugula and Fresh Herb Dressing
A healthy and delicious side dish that may be the star!
Serves 6

1 pound fusilli pasta
1/2 cup cilantro leaves
1/2 cup basil leaves
2 teaspoons coarsely chopped oregano leaves
1 garlic clove
1/4 cup mayonnaise
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
2 1/2 cups baby arugula
1 1/4 cups grape tomatoes, halved
1/2 small red onion, cut into 1/4-inch dice
1 cup fresh mozzarella balls (bocconcini)

In a large pot of boiling salted water, cook the fusilli until it is al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl.

Meanwhile, in a food processor, combine the cilantro with the basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil and lemon juice and process until smooth. Season the herb dressing with salt and pepper.


Toss the fusilli with fresh mozzarella, arugula, tomatoes, red onion and the herb dressing. Season the pasta salad with salt and pepper and serve.


Recipe adapted from Food and Wine

Balsamic Marinated Tomato Salad

I recently discovered a delicious, healthy and flavorful way to create a salad dressing that is oh so much better than bottled dressings. I marinate tomatoes in balsamic vinegar with a sprinkle of sugar, and let them set on the counter to soak. The tomatoes get sweet and packed with flavor as the balsamic draws out the moisture. The marinated tomatoes are great on salad drizzled with extra virgin olive oil, and are also delicious on grilled bread. Enjoy this healthy meal!

Balsamic Marinated Tomato Salad
An easy marinade that doubles as a salad dressing!
Makes 1 large salad

For the salad:
2 cups salad greens, such as romaine
2 T. red onion, minced
1/4 cup avocado, diced
Crumbled goat cheese
1 T. extra virgin olive oil
Kosher salt and fresh cracked pepper

For the marinated tomatoes:
1 cup grape tomatoes, halved
2 T. fresh parsley or basil, chopped

2 T. balsamic vinegar
1 tsp. sugar
Place the halved tomatoes to a small bowl along with fresh herbs. Add the balsamic vinegar and sugar, and stir to combine. Set aside to marinate for 30 minutes.

Spread out the salad greens on a large plate and top with the onions, goat cheese and avocado. Drizzle with the olive oil, then use a slotted spoon to scoop the tomatoes out of the bowl on top of the salad- avoid taking all of the water. Sprinkle with kosher salt and fresh cracked black pepper. Serve with grilled bread.

Recipe by Sarah Lang