Pizzas and Sandwiches

All Purpose Pizza Dough

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As you can see, we didn’t use this dough for pizza this time. We used it for Stromboli, but this is the best recipe I’ve found for recipes needing a fairly easy, rising dough. We usually use this dough recipe for Pizza, Stromboli, and Scones.
1 C Warm Water
1 Tbsp (or 1 package) Yeast
1 Tbsp Sugar
1.5 tsp Salt
2 Tbsp Oil
2 3/4 – 3 1/4 C Flour
1. In a mixer (or bowl) combine your water, yeast, and sugar. Wait five minutes and allow yeast to activate (get foamy).
2. Add remaining ingredients, adding flour a little at a time until you have a moderately-sticky dough.
3. Knead dough (adding flour as needed–no pun intended!) for about 200 turns. I let my KitchenAide run for between 5 – 10 minutes.
4. Cover and let rest for 10 minutes.
5. Make your pizza!
For Pizza Crust:
1. Preheat oven to 425.
2. On a slightly floured board, roll dough out to fit your pan(s). Place dough in/on your pan(s).
3. Bake for 6 minutes. Prick any big bubbles with a fork.
4. Bake 6 minutes more. Add pizza toppings and bake until the cheese is melted and toppings are hot.
This is enough dough for 1 big 15 x 11 pan, or two 12″ pans.
Source: From My House To Yours: Big Piney-Marbleton Communities 1995 Cookbook
~Kara

Egg Sandwich–To Go, Please

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I’m sure many families have their own version of an egg sandwich, and we have more than one. This particular version is more truly a sandwich. I adapted it a bit from our English muffin version with an egg over easy so it could be eaten “on the go.” It can be made in less than 10 minutes.

Ingredients:
Cooking spray
2 eggs
Salt and pepper, to taste
1 slice American cheese
2 slices bread (I use Arnold whole wheat)
Butter, to taste (we love Brummel and Brown)
1. Spray small skillet with cooking spray, even if it’s a non-stick skillet. Crack eggs into skillet (they should touch) and begin cooking between medium & medium-high heat (the higher the heat the closer you will need to watch to avoid burning). Add salt and pepper.
2. When you notice some bubbling in the egg whites and browning around the edge, add cooking spray to the top of the eggs and see if your non-draining spatula will allow you to CAREFULLY flip the eggs over, picking up the skillet and tipping it a bit so the yolks don’t have as far to “flop” and are less likely to break. (If the egg’s not ready, try again in a bit.)
3. Add salt and pepper to this side. Put the slice of cheese on top (eventually melting it).
4. Put the bread slices in the toaster. (My toaster toasts plenty on its lowest setting; you may need to adjust the time at which you toast according to how toasty you like your bread.)
5. Break the egg yolks so that you don’t have to worry about them dripping while you’re eating on the go (they will get a chance to cook just long enough during the next step…). Why bother not breaking them until now? –I guess I prefer the slightly different taste, so I avoid “overcooking” the yolk.
6. Add butter to one side of each bread slice (butter sides in once the sandwich is made so you don’t get it on your hands).
7. Add the eggs and cheese (maybe doubled over to fit the bread) to one bread slice, flip the other bread slice on top, and voila! Grab a paper towel and go! [I mean, enjoy your lovely protein-packed sandwich?… 😉 ]
Source: adapted from joint effort by the hubs and me (Ok, mostly the hubs. And then I adapted it to make this version.)

Greek Flatbread Pizza

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This is an absolute favorite at our dinner table, and probably the only recipe I have ever created myself. This pizza is so good, it doesn’t even need any sauce! This recipe makes 2 personal size pizzas, but can easily be adjusted to make more.
The Crust:
You will need-
*2 T. Olive oil
*1 t. Minced or pressed garlic
*Flatbread
I am in love with Naan (which seems like a departure from the “greek” theme, but it is delicious bread). If you are cooking for more than two, I would recommend Toufayan brand pita bread which comes in a 5 pack.
1. Preheat the oven to 450 degrees F.

2. Mix about 2 Tbls. of olive oil with 1 tsp. of minced or pressed garlic.

3. Place the flatbreads on a baking sheet or stone and use a basting brush to spread the garlic and oil mixture.
4. Warm the bread in the 450 degree oven for 2-3 minutes, then remove to add your toppings.
The Toppings:
You will need-
*Shredded Mozzarella or Italian Cheese blend
*Feta Cheese
*1/2 an onion, grilled
*1 Tomato
*Fresh Spinach
*Left-over rotisserie or oven-baked chicken.
1. Slice the onion into thin strips and saute in oil or butter on med. heat until soft and caramelized. About 10 minutes.


2. While the onion is grilling, slice the tomato into wedges or thin rings, whichever you like.


3. Pull some meat off the chicken. Make the pieces bite-size.


Assembling the Pizza:

1. Sprinkle each warm, prepared flatbread crust with mozzarella cheese.
2. Layer several spinach leaves on top.


3. Continue to build your pizzas with the chicken, tomatoes, grilled onions and a feta cheese.

4. Bake at 450 degrees for 5-8 minutes or until the toppings are warm and the mozzarella cheese in melted. Serve immediately.
Greek Flatbread Pizza
Serves 2
Crust:
1 pkg. Stonefire naan flatbread
2 T. olive oil
1 tsp. minced or pressed garlic
Toppings:
1/2 C mozzarella
1 tomato, sliced
1/2 an onion, sliced and grilled
1/2 C fresh spinach
1/2-1 C left-over rotisserie chicken pieces pulled from the bone
feta cheese (for sprinkling on top)
Directions:
Preheat the oven to 450 degrees F. Take the flatbreads out of the package and place them on a baking sheet or stone. Prepare the flatbread crust by mixing the olive oil and garlic together and brushing the mixture onto one side of the bread. Place the bread into the oven and warm for 2-3 minutes. Remove from oven.
Sprinkle the mozzarella on the bread and arrange several spinach leaves on top. Then, add the rest of your toppings as desired.
Bake at 450 degrees F. for 5-8 minutes or until the mozzarella is melted. Serve immediately.

Three Cheese Garden Pizza

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I had this at a Pampered Chef party a long time ago and loved it. When I had one of my own a few months back I definitely wanted it on the menu! This is a treat for me (since I’m the only one in my house that will eat it-remember I married a meat and potatoes man!). It’s wonderful during the summer when there is fresh produce available but can be made any time of year.

1 pkg. refrigerated pizza crust

2 cloves of garlic (I use about 4 good-sized cloves)

1 cup shredded mozarella cheese

1 cup shredded cheddar cheese

1 small onion, sliced into rings

1 medium zucchini, sliced thin

1 cup sliced mushrooms

2 plum tomatoes, sliced

1/4 cup freshly grated parmesan cheese

1-Preheat oven to 400 degrees.

2-Roll the refrigerated pizza crust until it forms a circle and place on stone (I have a Pampered Chef stone. That is all that I have ever used to make this. Feel free to leave a comment stating if you’ve used another pan and how it worked).

3-Pop the pan with the pizza crust in the preheated oven for about 7 minutes.

4-Once I take the pizza crust out of the oven I usually poke a few holes in it with a fork to help it lay a little flatter.

5-Use a garlic press to press fresh garlic cloves on the pizza crust. I like to make sure it looks evenly distributed over the pizza.

6-Layer the remaining ingredients in the order listed in the ingredients section.

7-Bake for 15-18 minutes or until cheeses are melted & the crust is a light brown.

*Note on the cheese amount-I never measure the amount of cheese that I put on something. I like good coverage so I just go with what looks good to me.

I have not tried other fresh vegetables on this pizza since it uses some of my favorite (and I’m not good at changing things up-I’m the girl that orders the same exact thing at the restaurant every time I go). If there’s something different that you try on it let us know how you like it.

The original recipe for the Three Cheese Garden Pizza can be found on The Pampered Chef website. Nutritional information is given there also.