Basic Pizza

So I have a beef...I have a beef with the companies that make and sell pizza stones. They advertise them like the best thing in the world and make it sound like they will make your pizza turn into delicious brick oven pizza. Well people, let me save you from this, they suck...plan and simple. You may love them, but I hate them and I will tell you why. The thing that makes brick oven pizza special is a crap load of heat, a lot more heat then our little home ovens can produce. The problem with these pizza stones is that they are impossible to get hot enough to make a really good pizza. So here is the solution...metal. Metal is way more conductive, it heats faster and it heats more evenly. I've read that some people get sheets of aluminum cut to the dimensions of their oven, then they heat that as hot as their oven can go and then get it even hotter with the broiler. This is the ideal solution and you will be spittin' pizza's out of your oven faster than you can say....I don't know, some big word...But, since I didn't have a big sheet of aluminum laying around, here's the way I did it. Enjoy!

Ingredients

• 1 package active dry yeast
• 2 teaspoons sugar
• 1 cup warm water
• 2 1/2 cups all-purpose flour
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 cups Mozzarella
• 1/2 cup pizza sauce
• Pizza topping(s) of choice

Directions

Pre-heat oven to 450 degrees F

In a small bowl mix the yeast, sugar and warm water. Let stand for 5 minutes until yeast is activated and foaming. In a large bowl, combine the flour, olive oil, salt and yeast mixture. Mix until dough forms. If dough is to sticky, add in 1 Tbsp of flour at a time until elastic, vice versa with 1 Tbsp of water if it is to dry. Cover with a dish towel and let rise in a warm area until double in sized, about 30 min. Once dough has formed, knead on a floured service until smooth and elastic. 

Roll out pizza dough on a metal pizza pan or, in my case, a metal baking sheet. Don't put on any toppings yet, put dough in the oven and bake for 7-10 min until dough is starting to brown. Remove the crust from the baking sheet onto a pizza peel (You don't need a pizza peel, just put the crust on something so you can transfer it back into the oven). Add sauce, cheese and toppings of your choice. Slide the pizza into the oven, directly on the oven rack. Bake for another 7-10 min until cheese is melted, I hit it with the broiler for about 30 second to brown the cheese. 

Song of the Recipe

Grilled Turkey Apple Cheddar

This is definitely one of my favorite sandwiches to make, especially in the fall when apple's are in their prime. We have a fruit farm here called Way Fruit Farm which is probably one of my favorite places to get fresh fruit, vegetables and meats. Not to mention, they make some of the best apple cider I have ever had! This is a very simple sandwich and it will be sure to impress with all of its great flavors. Enjoy!

Ingredients

• 8 Slices of artisan bread, 1/2" thick, cut on the bias 
• 4 to 5 Tablespoons of margarine 
• 1/4 cup apple butter
• Sriracha, if desired
• 1 pound deli turkey
• 1/2 Apple, thinly sliced
• 8 slices of sharp cheddar cheese

Directions

Spread each of 4 slices of bread with 1/2 tablespoon of butter. If desired, mix the apple butter and 1-2 tsp sriracha together in a bowl. With butter side down, spread each slice with 1 tablespoon of the apple butter. Top each slice of bread with a slice of cheddar, couple of slices of turkey, 3 or 4 slices of apple and then top with another slice of cheddar. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides up, over the cheese; press gently.

Heat a large cast-iron or other heavy skillet over medium-low heat. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. Cut the sandwiches in half and serve hot.

Kitchen Word of the Day

"On the Bias" - Is a phrase used to mean cutting on an angle, at roughly a 45-degree angle. This angled cut created elongated, oval-shaped pieces and makes for more elegant presentation. In the case of baguette slices, it means you can get more surface area on even, thin slices of bread.

Jambalaya

My mother went on her annual mission trip to Mississippi to help build houses. She was kind enough to bring me home a really simple and delicious jambalaya mix (Cajun King) that I decided to try out the other night. I decided to do a andouille sausage, shredded chicken and shrimp jambalaya. She also got me a bottle of Slap Ya Mama cajun seasoning, that I tossed the shrimp in. It turned out really great and it made for a quick meal. Not to mention that I got to use my enamel dutch oven again, which I'm starting to fall in love with...not as much as my girlfriend :). I'm not sure if they sell this stuff in chain grocery stores or not, but you can always order online if you so choose.

The name speaks for itself :)

Ingredients

• 1 - 1.25 oz pkg Cajun King Jambalaya Seasoning Mix
• 1 3/4 cups water
• 3 tbsp butter
• 3 andouille sausages, sliced
• 1 lb chicken breasts, cooked & shredded
• 1/2 lb shrimp
• 1 cup Uncooked white rice, not instant!
• 1 - 8 oz. can Tomato Sauce

Directions

Re-hydrate seasoning mix by combining it with 1 3/4 cups of water, stir until well blended. 

Melt butter into a large enamel dutch oven (or whatever pot you like, but dutch ovens work great for this dish). Add in the sausage and brown, scrapping the bottom of the pot to remove the chips of deliciousness. Add in the rice and saute until brown. After the rice and sausage has sauteed for a few minutes, add in the re-hydrated mixture and tomato sauce, stir to incorporate and bring up to a simmer. 

Cover and cook for 15 minutes (Don't remove the lid until 15 min has gone by!!) After 15 min, stir in the shredded chicken and shrimp, return lid and let simmer for another 15-20 min until shrimp is cooked. Enjoy!