Pizza Night!

As part of my menu planning, I’ve decided that Friday will be Pizza night. I figured I could make some good, wholesome, pizza, have some folks over, and play some games – stuff we don’t do often enough. I don’t think I’ve ever met anyone that doesn’t like pizza, so that’s a pretty safe bet for inviting folks over.

Last week, I tried this recipe for whole wheat pizza crust. Notice I did not blog about it. But I think I’ll try it again. The dough was supposed to double in size – it did not. So, I don’t know if my yeast was too old or what. Though it wasn’t bad, it wasn’t great, either. And it only made one pizza, so we wound up ordering Dominoes as we had a couple of folks over.

This week, I didn’t invite anyone. I felt I needed some practice with the pizza dough. I decided to modify a recipe from my 1989 Betty Crocker cookbook. By George, it turned out pretty good. My husband must have declared at least three times how good the pizza was. Now that’s an accomplishment. And I didn’t do anything fancy. It was just some Newman’s Own Cabernet Marinara, grated (organic) mozzarella cheese, and some Boars Head pepperoni. I suppose the crust does matter. Here’s what I did:

• 1 package active dry yeast
• 1 cup warm water
• 1 cup whole wheat flour
• 1 1/2 cup unbleached white flour
• 2 tablespoons extra virgin olive oil
• 1 teaspoon organic sugar (found at Costco!)
• 1 teaspoon sea salt

Dissolve yeast in warm water in 2-quart bowl. Stir in remaining ingredients; beat vigorously 20 strokes (really, I didn’t count). Let rest 5 minutes.

Heat oven to 425 degrees. Divide dough into halves. Pat each half into 11-inch circle on greased cookie sheet or 12-inch pizza pan with floured fingers. Spread sauce over circles (or whatever shape you make), to within 1/4 inch of edge; sprinkle with cheese and toppings of your choice. Bake until cheese is light brown, 15 to 20 minutes.

We’re planning to have company again next week, so I’ll probably use this recipe again. But I am dieing to try the yogurt dough from the Nourishing Traditions cookbook. Now that would be wholesome.

For Ginger

In response to my Breakfast for Dinner post, Ginger asked:

It seems like last year our Costco had some pumpkin based thing put out by Krusteaz and there were several recipes on the side of the box for cookies/muffins, etc. They were fabulous!
Do you have any ideas or suggestions. Krusteaz’s website offered no help.
Thanks!

First, let me apologize for taking so long to respond. I’ve had several posts on my mind but no time to sit down and type ‘em out.  Now I’m afraid it’s “too late” for some, but maybe not. Folks might have turkey again for Christmas, so perhaps I’ll still post about the wonderful turkey soup I made from the carcas and leftovers. Anyway, back to the topic at hand.

What I have is the Krusteaz Pumpkin Spice Quick Bread Mix. As far as muffins go, just use the basic quick bread instructions and spoon the batter into muffin tins instead of a bread pan. I made some for a meeting tonight and they turned out well. To make them more of a treat I added a half bag of white chocolate chips I had. On the side of the box is the following recipe for:

Pumpkin Oatmeal Cookies

• 1 pouch Quick Bread Mix
• 1/2 cup (1 stick) butter, softened
• 1 egg
• 1 cup quick-cooking oats
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 taspoon nutmeg
• 3 tablespoons water
• 1/2 cup raisins, optional
• sugar, optional

Preheat oven to 375 degrees F. Place quick bread mix and butter in medium bowl. Using an electric mixer, mix on medium speed for 1 minute. Add egg, oats, sugar, cinnamon, nutmeg and water. Continue to mix on medium speed until dough forms. Stir in raisins, if desired. Using rounded tablespoon dough for each cookie, form balls and roll in sugar, if desired. Place 2 inches apart onto an ungreased baking sheet. Bake 11-13 minutes. Makes 2 dozen cookies.

On the box are also recipes for Pumpkin Swirl Snack Cake and Caramel Pumpkin Cake. I’d be happy to post or email those if anyone is looking for them. This box came with three pouches. I used one for 2 separate batches of pumpkin pancakes – which were very good. I used the second one tonight for muffins. I have only one left. I’m certain I will find good use for it before the year is out.

Mediterranean Black Olive Bread

Oh, wow, is it next week already? Well, here is the bread I mentioned that goes well with the Mediterranean Veggie Stew. I don’t know if anyone really cares, but a promise is a promise. I also have the recipes I mentioned from my dad. But I downloaded them to our laptop, which then decided to go to school with my husband each day since. I know I’ll get it back eventually. But, now for the bread.

If you have a bread-maker and want to go that route, put the wet ingredients in first:

• 1 1/4 cup warm water
• 3 tablespoons olive oil
• 1/2 cup chopped black olives

Then add the dry on top:

• 3 cups bread flour
• 2 teaspoons active dry yeast
• 2 tablespoons white sugar
• 1 teaspoon salt

Set the bread-maker according to it’s instructions and enjoy that baking bread smell while you go do other things.

Here are the directions for making the bread if you’re into that sort of thing.

1. In a large bowl, ix together flour, yeast, sugar, salt, black olives, olive oil, and water.
2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
3. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
4. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
5. Gently turn loaf onto a sheet pan that has been lightly oiled and dusted with cornmeal.
6. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, until done.

I found this several years ago on allrecipes.com. Apparently it had been submitted by someone named Holly. Thanks Holly, whoever you are.