THE BEST PIZZA!!

I haven't posted on here before, but I figured since Michelle invited me to, I would! I've been trying quite a few different crust and sauce recipes, and these are the ones I'm sticking with. 

The crust is from Martha Stewart's Website: "Chris Bianco's Pizza Dough," but I made a couple changes. I used quick rising yeast, so I only let it rise once for about 2 - 3 hrs. I also didn't have my pizza stone up here in Alaska, so I didn't really follow directions 4-8. After the dough was finished rising, I punched it down, rolled it out on the baking sheet, and put sauce (recipe follows), two cups mozzarella cheese, and desired toppings on, and baked in a 400 degree pre-heated oven for 10 - 15 minutes. 

The sauce is from Allrecipes.com: "Easy Pizza Sauce III" and I added a few spices to it. 

Pizza Dough Ingredients

Makes four 12-inch pizzas (It made two 16-inch pizzas for me)

• 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
• 2 cups warm water (105 degrees to 115 degrees)
• 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
• 2 teaspoons fine sea salt (I used garlic salt)
• Extra-virgin olive oil, for bowl

         Directions

1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.
2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
4. Place a pizza stone (available at most kitchen supply stores) on floor of gas oven (remove racks) or bottom rack of electric oven. Preheat oven to at least 500 degrees for 1 hour.
5. Meanwhile, scrape dough out of the bowl onto floured surface, and cut it into 4 pieces. Shape into balls. Dust with flour, and cover with plastic. Let rest, 20 to 30 minutes, allowing dough to relax and almost double.
6. Holding top edge of 1 dough ball in both hands, let bottom edge touch work surface (refrigerate remaining balls as you work). Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of your hand, letting its weight stretch it into a 12-inch round. Transfer dough to a lightly floured pizza peel (or an inverted baking sheet). Press out edges using your fingers. Jerk peel; if dough sticks, lift, and dust more flour underneath.
7. Arrange desired toppings on dough.
8. Heat oven to broil. Align edge of peel with edge of stone. Tilt peel, jerking it gently to move pizza. When edge of pizza touches stone, quickly pull back peel to transfer pizza to stone. (Do not move pizza.) Broil until bubbles begin to form in crust, 3 to 4 minutes. Reduce temperature to 500 degrees, and bake until crust is crisp and golden brown, 6 to 8 minutes more. (If not using broiler, bake pizza for 10 to 15 minutes total.) Remove pizza from oven using peel, and top with additional toppings if using. Slice and serve. Repeat with remaining dough and assorted toppings (each variation can be multiplied, depending on the number of pizzas you're making).

Pizza Sauce: 

Ingredients

• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 tsp. ground oregano
• 1 1/2 tsp. dried minced garlic
• 1 tsp. ground paprika
• I also added: 1/2 Tbsp basil
• 1/2 tsp sugar
• 1/2 tsp onion powder

Directions: 

1. In a medium bowl, mix together tomato sauce and tomato paste until smooth. 

2. Stir in spices. 

I like to double the sauce recipe and freeze half of it so its ready for the next pizza night! 

Garlicky Pasta with Fresh Tomatoes and Basil

This is really simple, but really yummy, and super quick and healthy. I used shells for the pasta.

Total Prep Time: 24 minutes

3 Tbsp. extra virgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 lbs.)
6 cups hot cooked campanella (about 12 oz uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 oz) grated fresh Parmesan cheese
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper

1. Heat oil in a large Dutch oven over medium-high heat. Add garlic, saute' 30 seconds. Add tomatoes; cook 2 minutes or until thoroughly heated, stirring occasionally. Add pasta and remaining ingredients, tossing gently to combine.

Yield: 6 servings

Chicken Marinara with Mushrooms

Source: Better Homes and Gardens
Makes 6 servings
Start to Finish: 20 minutes

Ingredients
12 ounces dried linguine or spaghetti
4 cloves garlic, minced
2 tablespoons lower-fat margarine
1 pound skinless, boneless chicken breast halves, cut into thin bite-size strips
1/2 teaspoon dried chervil, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
6 ounces fresh mushrooms, sliced
1 27-1/2-ounce jar light spaghetti sauce
1/2 cup dry white wine
2 teaspoons sugar (optional)

Directions
1. Cook pasta according to package directions; drain and keep warm. Meanwhile, in a large skillet cook garlic in hot margarine for 30 seconds. Add half of the chicken and half of each of the herbs. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken, reserving drippings in skillet. Repeat with the remaining chicken and herbs.
2. Add mushrooms to drippings in skillet. Cook and stir about 3 minutes or until tender. Add spaghetti sauce, wine, and, if desired, sugar. Return chicken to skillet; heat through. Serve over the hot pasta. Makes 6 servings.

Chicken and Mushrooms in Garlic White Wine Sauce

October is a really busy month for me, leaving very little time for cooking (thus the lack of recent posts from Michelle). So, in keeping with the theme of my month, here is a super easy, super fast, but super delicious dinner!

Chicken and Mushrooms in Garlic White Wine Sauce.

Substitute your favorite dried herb for the tarragon, if you prefer. Dired basil or parsley would both work in this dish.

4 ounces uncooked medium egg noodles
1 pound skinless, boneless chicken breast halves
2 tablespoons all-pupose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olve oil, divided
1 tablespoon bottled minced garlic
1/2 teaspoon dried tarragon
1 (8 ounce) packaged presliced mushrooms
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/3 cup grated parmesan cheese

1. Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
2. Cut chicken into 1 inch pieces. Place chicken breat halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
3. Heat 1 tablespoon oil in a large non-stick skillet over medum-high heat. Add chicken to pan; saute 4minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon and mushrooms to pan; saute for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon four; cook 1 minute. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
4. Return chicken to the pan. Cover and simmer 2 mintues. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Yield: 4 servings.

Chicken Lasagna Alfredo

I love making this dish for company because it is unique, delicious, and I can prepare it ahead of time, allowing me to relax with friends while it is in the oven. You will not be dissapointed with this meal.

Tip: I have never made this dish without being asked for the recipe. I suggest keeping extra copies of this recipe on hand if you prepare it for guests!

10 uncooked lasagna noodles
1 jar (16 oz) white Alfredo pasta sauce
1/4 cup milk
1 1/2 tsp dried oregano leaves
3 cups coarsely chopped cooked chicken
1 can (14 oz) artichoke hearts in water, drained and chopped
1/2 cup chopped red bell pepper
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups (12 oz) shredded mozzarella cheese
1 pkg. (4 oz) crumbled feta cheese
2 cups packed fresh baby spinach leaves (about 4 oz)

1. Preheat oven to 375 degrees. Cook noodles according to pkg. directions, using shortest cook time; drain. In small bowl combine Alfredo sauce, milk and oregano. Whisk until blended; set aside.
2. Coarsely chop chicken. Chop artichokes, bell pepper, and onion (food chopper makes this quicker if you have one); place in large bowl. Press garlic over bowl. Add mozzarella and feta cheeses; mix well.
3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular pan. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining sauce over top of lasagna.
4. Cover pan with aluminum foil. Bake 45 min. Carefully remove foil. Continue baking 10-15 min. or until bubbly. Remove from oven; let stand 15 min. for easier serving. Cut into squares. Yield: 12 servings

Straw and Hay Alfredo with Roasted Asparagus

*I prepared this lastnight, and really enjoyed it. My only comments are that it does need a little more salt and pepper in my opinion and, if you don't have whole wheat pasta on hand, making it with just regular pasta is fine.


"This dish derives its name from the color contrast of the two types of pasta. Because it mixes the earthiness of whole wheat with the familiarity of regular pasta, it's a delicious introduction to whole-grain pastas. Truffle oil adds a pleasant, earthy undertone; you can substitue extravirgin olive oil. As with all alfredo dishes, serve immediately."

2 cups 1% low-fat milk
1/3 cup (3 oz) cream cheese
2 Tbsp all-purpose flour
1 tsp salt
1 tsp butter
3 garlic cloves, minced
1 cup (4 oz) grated Parmigiano-Reggiano cheese
1 lb. asparagus, trimmed and cut into 2 inch pieces (about 2 cups)
Cooking spray
8 oz uncooked whole wheat spaghetti
8 oz uncooked spaghetti
2 Tbsp. truffle oil
1/4 tsp. freshly ground black pepper

1. Preheat oven to 425 degrees
2. Combine first four ingredients in a blender;process until smooth
3. Melt butter in a saucepan over medium-high heat. Add garlic; saute 30 sec. Add milk mixture to pan; cook 3 min. or until mixture simmers, stirring constantly. Cook 2 min. or until thickened, stirring constantly. Remove from heat; stir in cheese. Cover.
4. Place asparagus on jelly-roll pan coated with cooking spray. bake at 425 degrees 10 min. or until browned, stirring once.
5. Cook both pastas according to package directions, drain well.
6. Place pastas and asparagus in a large bowl. Add cheese mixture, tossing well. Add truffle oil and pepper; toss gently. Seve immediately. Yield: 8 1 cup servings

Unforgettable Pesto...

Stephanie,

When Joshua and I were out west last, you and Michael made a fabulous pasta/chicken dish with pesto sauce. It was clearly memorable, because I'm still thinking about it! Do you think you could post the recipe, or even just the recipe for the sauce?