simple weekend recap: edition 20

Superbowl weekend started with some homemade spinach & artichoke dip along with teriyaki chicken lettuce wraps (recipe tomorrow)...

 

...before looking through an old vacation diary which foreshadowed my love of food (looks like I had a lot of spaghetti, chicken, and a bunch of "super time"s!).

Saturday, a friend had their birthday dinner at the Elephant Walk (review later this week).

 

 

Superbowl Sunday was filled with prepping for homemade pizzas...

 

 

 

...before enjoying some guacamole...

 

 

...and pizzas! I made mine with ricotta, garlic olive oil, blue cheese dressing, hot sauce, mozzarella, baked chicken tenders, pepperoni & mushrooms. Mmmmm!

 

 

Dessert was bananas foster (recipe later this week)!!

 

 

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pizzaaaa

A personal-size pizza that is handcrafted by you is easier than you think to create! All you really need is some flour, yeast, water, cheese, toppings of your choice, and an oven! This is T's father's recipe that he shared with T when we moved in together.

  
Ingredients (for 3 pizzas):
3.25 cups flour
1 cup water
1.5 teaspoon yeast
1/2 tablespoon salt
1 tablespoon olive oil

Instructions:
1. Dissolve yeast into a cup of warm water. Add 1 tablespoon olive oil.

2. Mix the salt into the flour.

3. Pour the water mixture into a hole in the flour.

 

4. Stir as much as you can until it gets to a point where you can pick it up and handle it.

5. Roll out onto a floured surface and continue to consolidate. Knead until no longer stick and is pretty pliable (about 5 minutes of kneading).

6. When done kneading, place back into a clean bread bowl with a little olive oil to lubricate, cover with plastic wrap or a wet towel and let rise until doubled in bulk (about 2 hours). Make sure to place covered bowl in a warm place in order for dough to rise properly. 

7. After 2 hours, when the dough is doubled, preheat the oven to 500 degrees. Punch down dough and roll out. Top with toppings of choice and and finish with a drizzle of olive oil to ensure crispness.

8. Cover pizza paddle with a pinch of semolina flour. Place pizza onto paddle and shake off onto pizza stone in preheated oven. You can use a flipped over baking sheet if you don't have a pizza paddle or stone!

9. Bake for about 6 minutes (but keep your eye on it) or until bubbly and golden!

 

 

 

The best part of the recipe is the fact that you can make it so many different ways with so many different toppings! This time I made a white pizza with my garlic basil corn along with some grape tomatoes and ricotta&mozzarella cheese. T went for the usual pepperoni, mushroom, tomato and mozzarella. I made an extra pizza for lunches for the rest of the week. Easy peasy and delicious!
 

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