No Need to Knead Pizza Dough


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This is the easiest pizza dough recipe you will ever try because the mixer does the kneading for you and it is also completely fool-proof. If you enjoy making pizza at home get your favorite pizza sauce and toppings ready to impress your family and friends. 

 

2 3/4 cups bread flour

1 tsp. salt

1 1/2 tsp dry yeast

2 tsp. sugar

1 cup warm water (about 110 degrees)

2 tbsp. olive oil (plus 1 tsp. for coating dough)

 

Place flour and salt into bowl of stand mixer with a dough hook attached.

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Place yeast, sugar and water into a large measuring cup and stir. Set timer for 10 minutes.

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After 10 minutes add 2 tbsp. of oil to yeast mixture then pour it into the flour and with the mixer on #2 setting and set timer for 10 minutes.

Then remove dough from bowl and pour remaining 1 tbsp. of oil into the bowl. Then roll the dough into a ball  on the counter then roll it around in the bowl to coat the dough with oil ( this keeps the dough from drying out while proofing).

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Place the dough back into the bowl and cover with plastic wrap.

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Allow the dough to proof (rise) for 1 hour or until doubled in size in a warm place in your kitchen.

After 1 hour remove the dough from the bowl and you are ready to create your masterpiece.

This recipe will make 2 – 10″ thin crust round pizzas or you can roll out the dough into a 9″ X 13″ sheet pan and allow to rise for an additional 10 minutes before you begin topping for 1 thick crust pizza.

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Ham, Pimento Cheese and Spinach Pinwheels


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It’s been said that nothing good in life comes easy well here is the exception to the rule! This is a 15 minute appetizer that you can make ahead of time or at the last-minute that looks great on any party table and tastes great too. Share on Facebook if you like this recipe.

 

8 ounce package Neufchâtel cheese or Cream cheese

1/4 cup shredded cheddar cheese

1/2 cup diced pimento

1/4 cup sliced scallions

1 tbsp. dried Italian herbs

1/2  tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Combine above ingredients to make cheese spread and set aside. (I use Neufchâtel because it has lower fat)

flour tortillas

8 ounce fresh baby spinach

1/4 pound sliced ham

  1. Place flour tortilla on counter  and coat with an even layer of cheese spread.
  2. Cover cheese with a handful of spinach.
  3. Cover with a layer of ham.
  4. Roll up tortilla jelly roll style.
  5. Cut into 1 inch pieces and inset tooth picks.

With practice I think you can make them in 10 minutes – ha ha ha.

 

Spinach, Sausage and Goat Cheese Pizza


 

 

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This pizza is just like specialty pizza you pay 20-25 dollars for only with this recipe  you get 2 for $10 and this recipe is so easy. By making it at home you get all the kudos from your friends and  family and you can tell them “Awe it was just a little something I whipped up”.  Have fun and I hope you enjoy.

This recipe makes 2 – 12″ Pizzas

2 3/4 cups bread flour

1 teaspoons salt

1 cup warm water

1 packet yeast

2 teaspoons sugar

2 tablespoons olive oil + additional oil to coat pizza

8 oz. sausage (casing removed)

thin tomato slices – enough to cover Pizza

2 cup sautéed spinach and garlic (use 1 cup / pizza)

8 oz. goat cheese (use 4 oz. / pizza)

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 Place the bread flour and salt into bowl of stand mixer fitted with a dough hook.

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Put water in a large measuring cup.  Add yeast and sugar to the water and stir to dissolve.  Set timer for 10 minutes to allow yeast to proof.

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Add oil to the water mixture. Pour liquid into mixer bowl.  Set mixer on number two and knead for exactly 10 minutes.

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Remove dough ball from mixer bowl then put a drop of oil into bowl of mixer. Then roll the dough around in oil to coat. Cover bowl with plastic wrap and set aside to rise for 1 hour. Dough should double in size. Cut into two balls. Each ball makes a 12″ pizza.

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Use a large skillet to cook sausage until the pink is gone and it begins to brown. Breaking up all large clumps. Place sausage into a strainer or on paper towels to drain off excess fat and set sausage aside. Use 1/2 of the sausage per pizza.

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Using one of the 1/2 balls roll out to a 12″ circle for each pizza. Brush top with olive oil  (this keeps the dough from getting soggy from the tomatoes) up to 1/2 inch from the edge, then cover with sliced tomatoes.

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Then cover with spinach.

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Cover with the sausage crumbles.

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Finish with mozzarella and large crumbles of goat cheese.

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Bake in a pre-heated 425 degree oven on a pizza stone for 15 – 20 minutes.

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Easy Mini Spanakopita Pies


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I have been asked by so many of my friends, especially around the Holidays, for a quick and easy appetizer recipe. I chose this dish not only because it is quick and easy but because it tastes so good. I do take some liberties with the traditional Spanakopita recipe by adding mushrooms to the recipe. I first added the mushrooms to the recipe many years ago because my sister told me that my brother-in-law Bob hated mushrooms and she bet me I could not get him to eat them. Do I need to tell you what Bob’s favorite appetizer has been ever since.

 

Yes this is Bob!

Yes this is Bob!

 

6 tablespoons olive oil

1/2 cup onion – diced

4 cloves garlic – diced

1 cup mushrooms – finely minced ( I use a mini food processor) it helped to hide the mushrooms from Bob

 2 boxes frozen chopped spinach – defrosted and squeezed dry

1 splash sherry or white wine

4 ounces Feta cheese – crumbled

2 tablespoons Parmesan cheese – grated

2 boxes Athens Brand Filo Cups – 15 cups / box

Pam non stick spray

Parchment paper

 

Sauté onions in olive oil over medium heat for about 3 minutes or until clarified. Add garlic to pan and cook for an additional 2 minutes. Reduce heat to low. Add mushrooms to the pan and cook  for 5 minutes stirring  occasionally.

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Add spinach and sherry to the pan and cook for another 5 minutes. Stir well to combine. Remove pan from heat and allow to cool.

Add the Feta and Parmesan cheeses to the pan and stir until well combined.

Place Filo cups on a parchment lined baking pan. Lightly spray the tops of the cups with Pam.

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Fill each cup with a heaping tablespoon of spinach mixture. Bake in a pre-heated 350 degree oven for 15 minutes. Allow to cool 5 minutes before serving. Any extra spinach mixture can be frozen for another party or used to stuff an omelet…Yummy. Spinach and feta omelet.

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Best Italian Sausage Bread Recipe


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I call this the “Best Italian Sausage Bread” because it is my #1 go to party recipe. It can be prepared ahead of time then it can be placed in the oven when my guests arrive. As it cooks it fills the house with the sweet aroma of an Italian street fair and the smell of fresh-baked bread. When it comes out of the oven my guests are always so impressed. I wish I had a better picture  but by the time I found my camera  this is all I had left. My guests ate the rest.

Bread dough:

3 cups bread flour

2 teaspoons salt

1 cup warm water

1 packet yeast

1 teaspoon sugar

1 tablespoon olive oil

Stuffing:

1 pound  Italian sweet sausage – casings removed

3 tablespoons olive oil

2 large green peppers – cut into strips

2 medium onions – large dice

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon oregano

2 cups shredded mozzarella cheese

4 tablespoons grated parmesan cheese

1 egg beaten

4 teaspoons sesame seeds

Directions:

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Place the bread flour and salt into bowl of stand mixer fitted with a dough hook.

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Put water in a large measuring cup.  Add yeast and sugar to the water and stir to dissolve.  Set timer for 10 minutes to allow yeast to proof.

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Add oil to the water mixture. Pour liquid into mixer bowl.  Set mixer on number two and knead for exactly 10 minutes.

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Remove dough ball from mixer bowl then put a drop of oil into bowl of mixer. Then roll the dough around in oil to coat. Cover bowl with plastic wrap and set aside to rise for 1 hour. Dough should double in size.

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While waiting for the dough to rise, use a large skillet to cook sausage until the pink is gone and it begins to brown. Breaking up all large clumps. Place sausage into a strainer or on paper towels to drain off excess fat and set sausage aside.

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Add oil to the same skillet and sauté the onions and peppers over med heat for about 4 minutes or until onions are clarified then add the salt, pepper and oregano to the skillet. Add the sausage back to the pan and cook for an additional 4 minutes then set aside to cool.

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Roll dough to a 12 x 18 inch rectangle. With the longest side facing you.

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Cover the dough with the sausage mixture leaving 1 inch on left and right edges and on the side that is away from you.

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Cover sausage mixture with shredded mozzarella. The sprinkle with Parmesan cheese.

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Brush the left, right and the far edge of the dough with some of the egg wash.

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Starting from the near edge, roll the dough away from yourself.  Like a jelly roll. Leave the seam underneath the roll.

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Tuck the ends under the roll to seal. Cover the roll with a towel and allow to rise 30 minutes.

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Remove the towel and brush the outside of the roll with egg wash. Sprinkle the roll with sesame seeds. Place roll on a parchment lined baking sheet.

Optional – At this point you have 2 choices

1) bake the bread

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2) you can place it  in the fridge for up to 1 hour and wait for guests to arrive before baking. Then  allow it to return to room temperature  before baking.

 Bake in a preheated 375 degree oven for 30 minutes or until golden brown.