Homemade Pizza

We love pizza at our house! I have used the Pioneer Woman crust for many years and it is really good, but my friend Lesley sent me this recipe.  Since I got it, it's the only one I have used!  I can get it pretty thin!  Our favorite pizza is sauteed onions and bell peppers, smoked sausage, fresh mozzarella, and tomato cream sauce!  However, often I use pizzas for leftovers.  Whatever I have leftover from the week goes on the pizza!

Crust:

1 envelope of dry active yeast
1 tsp sugar
1/4 cup warm water
1 1/2 tsp kosher salt
3 cups all purpose flour
1 cup water, room temp
3 TBS olive oil

Stir together yeast, sugar and warm water. Let sit until yeast is foamy.  (about 5 min)

In food processor or mixer, pulse salt and flour, then add yeast mixture slowly.  Pour in remaining water and oil through the tube (or slowly if in mixer).  Dough should ball up.

Turn dough on a lightly floured surface and knead just a minute to form a smooth ball.  Put dough in oiled bowl and covered with a damp cloth.  Let rise for one hour.

Punch down dough and divide into two equal portions.  Bag in ziploc bag and freeze or refrigerate for at least 2 hours.

Bring to room temp before shaping crust.




Sauce:  Sometimes I do a store bought tomato sauce, but sometimes I make this... (my leftover sauce from fried green tomatoes)

Tomato Cream Sauce:

2 TBS olive oil

1 onion, diced

1 clove garlic, minced

14.5 oz can of Italian style diced tomatoes

1 TBS basil (fresh or dried)

3/4 tsp sugar

dash of dried oregano

dash of salt

dash of black peper

1/2 cup heavy cream

1 TBS butter

Saute onion and garlic in olive oil over medium heat.

Add tomatoes, basil, sugar, oregano, salt and pepper.  Bring to a boiland continue to boil for 5 min or so.  Remove from heat and stir in cream and butter.  Reduce heat and simmer 5 more minutes.  Cool for a bit and then use an immersion blender or regular blender.  We like our really smooth so I blend it well.

Fried Green Tomatoes and Shrimp

This is my version of the Fried Green Tomatoes and Shrimp appetizer at the Wash House in Fairhope, AL...  We ate it as an appetizer there, but I served it as a main dish at home with a side of asparagus.

Fried Green Tomatoes (this is a southern living recipe)

• 1 large egg, lightly beaten
• 1/2 cup buttermilk
• 1/2 cup self-rising cornmeal mix
• 1/2 teaspoon salt

• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices 
• Vegetable oil

1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge 

tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in 

batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

Grilled Shrimp:

1 large clove garlic 1 tablespoon coarse salt 1/2 teaspoon cayenne pepper 1 teaspoon paprika Make a paste with the garlic and salt and then add everything else.  Add the shrimp.  Grill over medium heat for 2-3 minutes per side. Tomato Cream Sauce: 2 TBS olive oil 1 onion, diced 1 clove garlic, minced 14.5 oz can of Italian style diced tomatoes 1 TBS basil (fresh or dried) 3/4 tsp sugar dash of dried oregano dash of salt dash of black peper 1/2 cup heavy cream 1 TBS butter Saute onion and garlic in olive oil over medium heat. Add tomatoes, basil, sugar, oregano, salt and pepper.  Bring to a boiland continue to boil for 5 min or so.  Remove from heat and stir in cream and butter.  Reduce heat and simmer 5 more minutes. Assembly: Fried Green Tomato, Fresh Mozzarella, Fried Green Tomato, Shrimp, and then Tomato Cream Sauce

2 tablespoons olive oil 2 teaspoons lemon juice 2 pounds large shrimp, peeled and deveined

Fancy and Easy Dinner

Appetizers: Kozy Shrimp Bake and William's Sonoma Pumpkin Butter
Main Meal:  Flank Steak, Salad, Asparagus, Potato Casserole, French Bread
Dessert: Chocolate Torte

Mexican White Cheese Dip

My friend, Donna, brought this to my house and I  have never made "my" white cheese dip again!  Yummy!

1 lb white American Cheese, from deli, cubed
1/2 cup milk
1 TBS butter
2 TBS diced jalapenos
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
cayenne pepper to taste (optional)

Place cheese, milk, and butter in a medium saucepan over low heat.  Cook until cheese has melted, stirring frequently.  Stir in jalapenos, cumin, garlic and onion powders, and cayenne pepper.  Add more milk if the dip is too thick.  Heat through and serve immediately.

Can be made ahead.  Add milk to thin as it is being reheated.

Fancy and Easy Dinners

Appetizers:  Sausage and Cheese Plate and William's Sonoma Pumpkin Butter

Dinner:  Caesar Salad, Pioneer Woman's Shrimp Scampi, Dot's Delicious Green Beans, Pioneer Woman Bread

Dessert:  Heath Bar Pie

Appetizers:  Cozy Shrimp Bake, William's Sonoma Pumpkin Butter

Dinner:  Pork with Burgandy Mushrooms, Cheese Soup, Asparagus, PW Bread, Crunch Romaine Salad

Dessert:  Chocolate Peanut Butter Cupcakes