Random Tuesdays: Roasted Garlic + Roasted Garlic Butter

Never tried it with Parmesan cheese! Sounds great! Thanks for sharing!

piping dreams

Oh, garlic. How we love you. How you make any and every dish sing. How you beguile us with your charms, seeping out of our pores like some noxious gas, all the while making us believe that we do, in fact, smell attractive to those in our immediate vicinity. We choose to believe it.

Here’s the thing. When you infest my fridge in droves, like, in 600,000 cloves? I can’t seem to use you fast enough. You start…sprouting. And you become less than you were meant to be.

It is my hope that by roasting you, mashing you and spreading you, I can make you presentable and delectable once again. Please do understand.

I hope things can be right between us.

Always and ever yours,

L

Roasted Garlic + (Butter)

2 heads garlic

olive oil

4 tablespoons butter

1/8 cup grated parmesan

Preheat oven to 400° F.

Peel the garlic…

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Homemade Thin Crust Pizza

I adopted my recipe for pizza crust from the 1956 edition of the Betty Crocker Cookbook. I prefer the “thin crust” this recipe calls for over the thicker crusts many folks love. I use Betty’s recipe for the dough, but I’ll top the pizza with whatever I want.

I’ve made pizzas from this recipe quite a few times now & we had enjoyed them so much, that my wife suggested that we do a “pizza night” each week. I don’t know if we’ll do it every week, as it does take several hours from start to finish. Save this recipe for another day if you want to be eating pizza in half an hour.

But if you do have the time, it’s well worth the effort. And if you’ve got kids, I know they’ll like helping build their own “pie”. The beauty of this recipe is you can top it any way you like it!!

DOUGH PREPARATION:

Dissolve 1/2 TSP. active dry yeast in 3/4 cup plus 2 TBSP. warm water (110° – 115°)

Blend in 3 – 3 1/4 cups sifted flour to make a stiff dough.

Knead on a lightly floured surface. Place in greased bowl. Turn to grease top. Cover and let rise in a warm place (about 85°) until doubled in size (about 2 hrs.)

Divide into two parts. Roll each part until it’s about 12″ in diameter (1/8″ thick). You can roll the edge of the crust to make a stand up ridge if you like. (There’s no reason you couldn’t divide the dough again and make four individual pizzas.)

So it doesn’t stick, sprinkle a little corn meal on your pizza pan, pizza stone or baking sheet before you put the crust on it. (Don’t have a round pan? Roll the pizza dough into two 14″ x 10″ rectangles instead.) Now comes the fun part….

ADDING THE TOPPINGS:

Here’s where you get to be creative! You can add what ever toppings you like! There’s virtually no limit to the different combinations you can come up with.

Start off by adding a favorite sauce. You can use regular tomato sauce and add some Italian herbs or purchase a pre-made pizza sauce. Sometimes, I like using BBQ sauce in place of the tomato sauce. Ranch dressing is also an option or experiment with some different kinds of sauces. Sometimes I’ll use a very light coating of olive oil on the crust instead of a sauce.*

* When applying the sauce or oil, keep it about 1 inch away from the edge of crust so it doesn’t burn. Also, try to completely cover the sauce with your toppings. This helps keep the sauce from burning near the edge of the pizza.

Here's Pizza#1 after it finished baking. Pizza #2 didn't come out quite as round!
See below for what the pizzas were topped with.

Now it’s time to add your favorite toppings. Just to give you an idea of what kind of combos are possible, here’s what I loaded on my two pizzas last night:

PIZZA #1:

I brushed the crust with a very light layer of olive oil. Then I added chopped turkey breast, chopped mushrooms, chopped broccoli, Monterey Jack cheese, Mozzarella cheese, Parmesan cheese,  oregano, basil & rosemary. Topped it off with chopped green onions when it came out of the oven.

PIZZA #2:

I brushed the crust with a nice thick layer of my favorite BBQ sauce. Then I added cooked hamburger meat, chopped onions, chopped garlic, sliced olives, extra sharp cheddar cheese & oregano.

BAKING:

Bake at 425° for about 18 -20 minutes or so. Watch closely, as edge of crust will burn quickly. Pizzas cooked on a “stone” tend to be done a little sooner. Edge of crust will be crunchy.

Bake only one pizza at a time. I usually prepare the second pizza while the first one is in the oven. Makes about 6 -8 servings. Hope you enjoy!

posted by Mountain Republic