lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Monday, April 25, 2011

Parmesan Crust Pizza

Parmesan Crust PizzaWhen I made Stromboli, I really liked the recipe for the pizza dough, the Parmesan added such a nice depth of flavor. The Weekly Menu Plan to the right over there is always a moving target. Often things come up during the week, usually resulting in C sharing a can of chili with Miss F (shudder) or me thinking of a more toddler friendly and fun meal for the two of us. This recipe was the result of a last minute dinner C had with friends, I figured Miss F and I would have fun making pizza.  I scratched the artichoke pasta dish I had planned to have and repurposed the ingredients into a pizza for me.  I made Miss F a plain cheese pizza, which she gobbled right up.  I know everyone usually has a pizza crust recipe that they love, but this one is worth a try.
Parmesan Pizza Dough

¼ cup lukewarm water
2 teaspoons yeast
2 cups flour
½ teaspoon salt
1 tablespoon granulated sugar
3 tablespoons Parmesan cheese
1 teaspoon garlic powder
½ cup lukewarm water
1 tablespoon olive oil

Mix yeast and ¼ cup lukewarm water in a small bowl. Let it sit for 5 to 10 minutes. The yeast will dissolve and become foamy.

Whisk together the flour, salt, sugar, Parmesan cheese and garlic powder into the bowl of stand mixer fitted with a paddle.

Mix the dissolved yeast mixture with ½ cup lukewarm water. Turn the mixer on. Pour the water and yeast into the bowl and mix until the dough makes a ball. If the dough is too sticky to make a ball, add a little more flour, 1 tablespoon at a time, until it forms a ball. Swap out the paddle for the dough hook and knead until smooth, about 5 to 10 minutes.

Pour one tablespoon of olive oil into a medium bowl and swirl it around until the bowl is coated. Place dough ball into the bowl and cover with plastic wrap. Place in a warm, draft-free place. The do ugh should rise until it is twice as big as when you put it in the bowl. This should take about 1 hour.

Remove the plastic wrap from the bowl. Using your fist, press all the air out of the dough and use for stromboli recipe. (NOTE: You can wrap your dough in plastic wrap and keep it in the refrigerator for 1 to 2 hours before making pizza). Divide in half and roll out into two 10 to 12” pizza crusts

Top as desired, bake at 450 degrees on a pizza stone for 12 to 15 minutes, depending on the toppings.

Adapted from Cooking Live
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Erin Stomber said...

This pizza looks heavenly! I'm all in favor of a cheesey finish to a crust :)

PapaCheong's 拿手好菜 said...

Hi, I hv been a silent reader of your blog and I hv to admit that I have been 'stealing' receipes from your blog to try them out myself after seeing the nice picture you hv been putting up but my outcome is nvr as nice as yours.


Alexa said...

wow!this pizza is epic.looks so healthy! thanks for sharing this.

Anonymous said...

Wow, that crust looks amazing! My husband and I are huge fans of cheese, so cheese in the crust AND on the pizza = perfection :)

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