Tag Archives: pizza

Not a Pizza

I know, you can have an

English Muffin Pizza

Thomas_recipe_PizzaMuffinEM

Thomas’s English Muffins Pizza-ed

But what if you took a tortilla instead of an English Muffin???

tortillas - flour

Flour tortillas

And What IF you happened to have hummus instead of sauce?

hummus container.png

and then you added just a little cheese….and popped it into a hot oven…It WAS a cold night….and when you took it out you folded it in half to eat it…

Besides Supper  – what would you call it?

It’s Pizza-ish, but not pizza.

The best I could come up with is Quesa-rizza – the place in between the quesadilla and the pizza. Or not.The ‘R’ in the middle is a Massachusetts thing.

My son would combine a burrito inside a little pizza and called it a burr-izza.

♦◊♦

And then the 17th century calls….Spring Training  is not just for the Red Sox.

Time to get ready to get back to 1624….

NEHome

and one of my faves slides…

goatmilking

and then there’s the rest of the PowerPoint, but I don’t know how to link. The Pilgrim ate more meals then just “The First Thanksgiving” is the point of the PowerPoint.

 

 

AND…..

Vinca_minor_Nashville

Vinca – also know as creeping myrtle and periwinkle is creeping everywhere. Did I miss the crocuses and snowdrops?

St Patrick

saint patrick

Snakes be gone!

his day is approaching ….all the green around here isn’t just Spring springing.

Time to make the soda bread. Paula Marcoux has a great recipe at this edible South Shore and South Coast link:

One Loaf of Soda Bread – HOLD THE BLARNEY

 

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Filed under Irish, Pizza, Supper, winter

Piece of Pie

Pizza Pie, that is.

Is there a point where pizza and pie are redundant?

Maybe the point would be at the point of the wedge…..

pizza slice

Piece of pizza – New York style slices

But then there is Pie Pie….

Pumpkin_Pie

Pumpkin Pie

SOOOOOOO,

When you have cooked squash/pumpkin and pizza dough both in your freezer at the same time and it’s also time to think of what’s for supper…….Time for Pumpkin Pizza Pie

Two Great Tastes that Taste Great Together!

 

PUMPKIN PIZZA PIE

2 rounds of pizza dough, rolled out to 10″

1/2  pound cooked squash

1 can Ro-Tell – drain it and drink the juice or save it for soup…

rotel

They were on sale last week – I was thinking of adding them into chili or soup

olive oil

grated  mozzarella or cheddar

grated Romano or Parmesan

  1. Put some oil in a pan. Add the drained Rotel, the squash and a clove or 2 (or 4) of garlic. Any finely diced veg or 2 would do well here now – pepper, onion, celery even a carrot. I had a roasted beet I didn’t think of til it was out of the oven…what a color THAT would have been!

  2. Cook to color, soften. Mash it down,nothing too big, too hard, too lumpy.

  3. Let the mixture cool a bit.

  4. Turn up the oven to 450-500°. Let it be hot.

  5. If you have a lump of cheese, shred it now. Shredded cheese was also on sale, and a name brand, not the store brand stuff. I bought it in spite of the chatter lately about wood pulp et al.in assorted cheese product. This one had potato starch, visible, all over the place potato starch, and plenty of it.  Next time I shred my own.  

  6. Sprinkle some grated Romano or Parmesan in a little circle in the middle. This is a trick I learned from Ian C. at a wood-fired oven workshop years ago.  It makes your first bite extra savory.This doesn’t work on pizzas that aren’t circles to be cut in wedges, although a little extra flavorful cheese underneath almost always works.  

  7. Divide the vegetable sauce between the 2 pizzas and spread across the dough.

  8. Sprinkle any fresh seasoning herbs may want now : fresh basil or fresh thyme. Sage, in very small amounts works with the squash. I had some fresh rosemary, and it only took a couple of pinches, minced fine.

  9. Top  with the shredded cheese. The cheese should not out weigh the rest of the topping….

  10. Put in a hot oven for 10 minutes and then check. It should be golden brown on top and bottom. If not, put it back in for a couple of more minutes – your oven will not be the same as mine! My oven took about 6 minutes more. If I wanted well-done pizza (don’t laugh, I know people who like things COOKED) keep  in in even a few minutes more. Don’t keep it in so long the Fire Department comes over to see what’s in the oven.

  11. Take out of the oven, cool for a minute or two (It helps the cheese set and keeps you from burning yourself). Cut in slices and serve. I froze my leftovers for another day (which was more then one other day, the last one of which was today).

  12. Glorious colors, tomato and pumpkin, two New World vine fruits together!

 

 

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Filed under Eating, Italian, Pantry, Pizza, Recipe, squash

Darling Clementine

and other sunshine substitutes to warm up the winter…

I haven’t found that many Darling Clementines this winter…until this week!

clementines

The grocers shelves have been full of Halo Mandarins ( a New York Times story on Mandarin growing in California)

and of course, grapefruit

Grapefruit-Whole-&-Split

 

and mangoes – Van Gogh mangoes, no less

van Gogh mango

Van Gogh painted lots of fruit and veg, but no mangoes…although in the Van Gogh Museum in Amsterdam there is a painting by Paul Gauguin of Mango Trees

Mango trees Gaugin VanGogh musuem

 

I bought some beets last week…..

Beets-Bundle.jpg

I once had a bunch of beets on the checkout counter. The cashier held them up and asked,”Bunch of radishes?” I shook my head, and he asked,”But they are a BUNCH???” Evidently ‘bunch’ is a category he could look things up by….we finally got to BEET.

With the bunch of beets you get the bonus greens, good by themselves, good for soup. I roasted the beets for salad, and ate them peeled, diced  with some blue cheese dressing. I was going to mix them with orange, but I just kept eating them (beet and orange) separately.

Lemons were in the markdown bin….

lemons

I’ll juice them and put the juice in an ice cube tray in the freezer. When frozen, I’ll pop them into a baggie (I get the freezer bags because they have a place to write what’s inside) and be able to have a little juice whenever…..

ice cube trays

I love the new ice cube trays! I don’t often use ice cubes, but I like to freeze bits of things to use them later.

I’ve had plenty of roasted pumpkin to keep me warm….I used some to make a pasta sauce. Or I could have used dome to top a pizza…..

roasted squash

.

I had some red and yellow peppers, and inspired by a recent New York Times story,as well as any excuse to use the oven because it’s SOOOOO cold outside,  I made a red and yellow pepper pizza…EXCEPT (you knew that this part was coming…..)

I didn’t have the sausage or the mozzarella cheese…..actually, I HAD the sausage, it was just in the freezer and a little hard to use at the time, so I left it out. Then I realized that I had no mozzarella or ricotta or cheddar… heavy dairy products were put on the shopping list, and I punted along with what I had.

I had some Parmesan.Actual cheese and not wood pulp.

.I froze half of the dough, because 4 pizzas are more then I can manage for myself.

I topped the piece I used with the peppers, and a little hot red pepper and olive oil and grated cheese.A little onion and garlic chopped very fine to mix it all up.  Peppers really need to be cooked a little ahead and/or cut very very small….So a B minus sort of pizza.

As I was washing up, I remembered that there was a little bacon in the fridge. THAT would have made the pizza into B plus/A minus grade.

I ended my meal with some dried apricots….

apricots Sunsweet

and some Jammin’ Lemon Ginger…..because this cold snap is going to break soon, right?:

Jammin Lemon Ginger

As for soups…..I want to cook beans and lentils and other sorts of pulses …with greens. I feel a soup week coming on.

 

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Filed under Pantry, winter

#NationalBagelfestDay

This is NOT to be confused with National Bagel Day, which was back in February. Excuse me, the mountains of snow had me otherwise occupied then.

Lately there’s been a  little push back to all these daily  ‘holidays’ .Who says it’s a holiday? Why so many?

But Bagelfest Day actually has some juice behind it, although bagels are better with cream cheese and lox then juice:

Murray Lender.

FILE - In this July 24, 1998 photo, Murray Lender kisses the world's largest bagel while baker Larry Wilkerson, left, and Lender's Bagel Bakery manager Jim Cudahy watch after the weight of the bagel was revealed during Bagelfest in Mattoon, Ill.  Murray Lender, who helped turn his father's small Connecticut bakery into a national company that introduced bagels to many Americans for the first time, has died in Florida. He was 81. Lender's wife, Gillie Lender, tells The Associated Press that her husband died Wednesday, March 21, 2012 at a hospital in Miami from complications from a fall he suffered 10 weeks ago. The couple lived in both Aventura, Fla., and Woodbridge, Conn.  (AP Photo/Journal Gazette, Doug Lawhead)

FILE – In this July 24, 1998 photo, Murray Lender kisses the world’s largest bagel while baker Larry Wilkerson, left, and Lender’s Bagel Bakery manager Jim Cudahy watch after the weight of the bagel was revealed during Bagelfest in Mattoon, Ill. Murray Lender, who helped turn his father’s small Connecticut bakery into a national company that introduced bagels to many Americans for the first time, has died in Florida. He was 81. Lender’s wife, Gillie Lender, tells The Associated Press that her husband died Wednesday, March 21, 2012 at a hospital in Miami from complications from a fall he suffered 10 weeks ago. The couple lived in both Aventura, Fla., and Woodbridge, Conn. (AP Photo/Journal Gazette, Doug Lawhead)

Murray Lender began this celebration back in 1986.

Because of Murray Lender many of us have bagel memories…..because he sold them frozen, so a bagel could be in any supermarket freezer, not just at the local bagel shop.

bagels Lenders plain

And of course, once bagels got in the All-American kitchen, the All-American fiddling followed….

Bagel Pizza - the hole in the center is a real design flaw with HOT melted cheese.

Bagel Pizza – the hole in the center is a real design flaw with HOT melted cheese. Stick to English Muffin Pizzas!

And then the bagels themselves were fiddled…..

Fiddlebow Knife and Bagel slicer

Fiddle-bow Knife and Bagel Slicer

and then the bagel types were fiddled….

Once a Blueberry enters, I'm pretty sure it's no longer a bagel.

Once a Blueberry enters, I’m pretty sure it’s no longer a bagel.

To celebrate this holiday I had breakfasted at my fave coffee shop on a pumpernickel bagel with bacon scallion cream cheese, a combination I first tried at the urging of a friend who had steered to really good food in the past. Not traditional, but excellent good.

Murray lender even got bagels on the Tonight Show with Johnny Carson

Murray Lender even got bagels on the Tonight Show with Johnny Carson

Murray Lender didn’t just make the bagels – he made the commercials for them .

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Filed under The 1980's

Beer Pizza, Honey

 

More hunny, Rabbit?

More hunny, Rabbit?

Another beer pizza, one that also has honey it. I’ve only recently started putting sugar 0r in this case, honey, in my pizza doughs. Not enough to alter the flavor so much, but to encourage better browning, which also makes it a little crisper.

Beer Pizza Dough with Honey

1 (¼-oz.) package active dry yeast
¾ cup warm beer with 1/4 cup water (the liquid should equal a cup – depending on your beer it could be 1/2 and 1/2 or even all beer)

1 tsp. honey

2 tbsp. extra-virgin olive oil plus more for the bowl

1 tsp.  salt

3 cups bread flour, plus more as needed

12 minutes at 500

  1. Mix the yeast with the beer in a small bowl. Let get all good and frothy – 5-15 minutes.
  2. Add the honey, the olive oil and the salt.
  3. Put the flour in a large bowl. Add the liquid mixture. Mix it all together until it’s dough.
  4. Turn onto a floured surface and knead until it’s tight and as as smooth as a baby’s bottom.
  5. Wash out and oil the bowl, put the dough back in and turn so all sides are slick and less likely to get crusty (crusty – good in pizza, bad in dough).
  6. Let rise 1-2 hours  OR
  7. Put in the fridge overnight and up to 2 days. Bring to room temp (1 -2 hours depending on your room) before continuing. Whatever works for your schedule.
  8. Preheat the oven to 500° F.
  9. Divide the dough into 4 parts for 4 12″ pizzas ( or more or fewer, depending on your final product. I’ve been making fewer, smaller pizzas and keeping the ‘leftover’ dough in the freezer for the next pizza meal.)
  10. Roll the dough or stretch or pat it – you should be developing a technique all your own by now….
  11. Top and bake Here’s the link to the Six Onion Pizza from Saveur that the dough came from.

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Filed under Influencers, Pizza, Recipe

Muffin Woman

Do you know the Muffin Man?

thomas_muffins_lgThe Muffin Man?

Muffin Man from 1759

Muffin Man from 1759

The Muffin Man?

Muffin Man 18

Muffin Man 18

Do you know the Muffin Man who lives in Drury Lane?

I can’t remember when I didn’t love English muffins. They were my absolute favorite breakfast for years.

English muffin pizza? Been there, done that.Thomas_recipe_PizzaMuffinEM

But making English muffins, the actual bread stuff, proved more problematical.

First, there was the ring or not to ring conundrum.

You can buy these, OR save tuna cans, which was easier before their shaped changed ever so slightly OR you can improvise with canning jar lids or tin foil....

You can buy these, OR save tuna cans, which was easier before their shaped changed ever so slightly OR you can improvise with canning jar lids or tin foil….

After a few attempts, I decided to go ringless….right around the same time I discovered Laurel’s Kitchen.

Laurel does not use rings.

This is the 1976 edition. For reasons I can no longer even imagine, I tossed it out when I got the NEW edition, along with my margin notes and inserts....

This is the 1976 edition. For reasons I can no longer even imagine, I tossed it out when I got the NEW edition, along with my margin notes and inserts….I probably got this at Paperback Booksmith at the Hanover Mall.

This is the NEW Laurel's Kitchen, from 1989, a copy of which now lives in my kitchen and has since  1991. Ummmm - I had a baby in 1991....suddenly the stupid has a  context

This is the NEW Laurel’s Kitchen, from 1989, a copy of which now lives in my kitchen and has since 1991. Ummmm – I had a baby in 1991….suddenly the stupid has a context

Laurel’s English Muffins

1 packet yeast
1 cup warm water
1 cup buttermilk
5 cups whole wheat flour
2 tsp salt

  1. This is also her basic buttermilk bread recipe. Hers also call for honey, which makes the muffins too easily overbrowned in the cooking, so I save it to put ON the muffins, not in them.
  2. Mix. Knead. Rise.
  3. Divide in half. At this point you can make 2 loaves of bread OR bread and muffins or LOTS of muffins.
  4. FOR MUFFINS: Take 1/2 the total dough and add 1 cup warm water. You are now making a slack, somewhat overworked dough. This is  were the nooks and crannies come from.
  5. Let it rise again.
  6. Sprinkle a surface with cornmeal (you can use plain flour if you don’t have cornmeal…)
  7. Divide the dough into 8 pieces and shape into droopy rounds and plop them on the corn meal.
  8. Heat a griddle or skillet as hot as for pancakes.
  9. Use a spatulas to transfer the dough blobs to the pan  . I can fit 4 at a time on my skillet. Cook until the bottom browns, flip and then brown some more. It will probably take about 10 minutes a side. The side of the muffins  should loose their dough look and just seem pale. Flip over again if it all seems too squishy,if you want to split one open to see how it’s doing, just remember to fork split so you can toast it and serve it later.
  10. Repeat until they are all brown on the outside and cooked on the inside.
  11. Split with a fork and toast and serve with butter and honey or whatever….

from The New Laurel’s Kitchen. Laurel Robertson, Carol Flinders,and Brian Rupperthal. Ten Speed Press, 1986 pp. 74-5, 65.

Laurel, Carol and Brown

Laurel, Carol and Bronwen

 

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Filed under Books, Influencers, Recipe

Beer Pizza Pronto

Pizza and Beer are a pretty good combination.

Grolsch Beer  - Dutch beer from a brewery founded in 1615 - a little history in a little bottle

Grolsch Beer – Dutch beer from a brewery founded in 1615 – a little bottle of history.

Pizza without sauce...sometimes known as white pizza or pizza bianca

Pizza without sauce…sometimes known as white pizza or pizza bianc0

So beer IN the pizza….pure genius!

This is a dough that can be made in a hurry, mostly with pantry/fridge ingredients, so also easy to do on the spur of the moment.

BEER PIZZA PRONTO

3 cups AP flour, plus more for the board
1 tablespoon baking powder
½ teaspoon salt
1 12 oz beer, bottle or can, light or dark, whatever your purse and palate allow in the house
Olive oil
3 cups grated mozzarella cheese (not the fresh; the supermarket kind. Even the pre-grated packaged stuff would work here; depending on your topping, the pre-grated ‘cheddar’ stuff could also be good – let your taste buds decide)
Assorted toppings – you know what you like – or what you have…
1. Pre heat oven to 450°
2. Lightly grease 2 baking sheets with olive oil; put aside.
3. Spread flour on your work surface – give yourself enough swing room if you’re using a rolling pin.
4. Open the beer (If it’s been a rough day, open 2 – one for the pizza and one for the cook. Put the Cook beer out of swing range of the pizza dough prep – if you spill it, angels will weep. They just don’t like messy kitchens)
5. In a large bowl, combine flour, salt, baking powder. I use a whisk.
6. Pour in the beer, mix well. This will form a sticky lump.
7. Dump it out on the floured work surface. Roll it in the flour until it’s not so sticky and knead it a time or two to form a ball. A Bench knife is your friend. Divide to make 2 balls.
8. Place one ball on each greased baking sheet and pat, pull and otherwise coax with your impeccably clean hands the dough into a 11-12” circle (oil your hands if the dough gets sticky ) OR
9. Roll each ball to an 11-12” circle and place on the greased baking sheet.
10. Sprinkle 1 ½ cups of the grated cheese on top of each, and top with topping – remember, this is quick and easy, so don’t over load. Make a salad or an antipasto to serve WITH the pizza with all the cool stuff you’ve found kicking around your fridge and pantry instead of piling it all on this pizza. This is a quick dough, not a sturdy one. Cheese, one topping. IF you need some tomato sauce, very little, merest, tiniest  smidge – or use the sauce to dip……you are eating outside the box, after all!
11. Bake 12-15 minutes until golden brown top and bottom.

Adapted from Jeanne Lemlin. Simple Vegetarian Pleasures. Quill. 1998. p. 137.

Simple Veg Pleasures

Jeanne Lemlin

Jeanne Lemlin

 

 

 

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Filed under Pizza, Recipe, Uncategorized

Herring Run

This time of year, with the herring running in Town Brook – and lots and lots of other fresh-waterways on the Eastern Seaboard – I have fish on the brain. Good thing it’s brain food!herring watercolor

….a cup of ale without a wench, why, alas, ’tis like an egg without salt or a red herring without mustard.”

Thomas Lodge and Robert Greene A Looking Glasse, for London and Englande (1592)

Which I found quoted in

Red Herring without Mustard - Alan Bradley - a Flavia

Red Herring without Mustard – Alan Bradley – a Flavia de Luce Mystery Novel

I love mystery novels. I read this one last week.

This week I’m reading a memoir: “Shucked”

 Shucked: Life on a New England Oyster Farm Paperback by Erin Byers Murray


Shucked: Life on a New England Oyster Farm
by Erin Byers Murray – so far only oysters have died – but not without a fight

It was also Herring Fest weekend at the Plimoth Grist Mill at Jenney Pond.

herringfest bigFriday night there was a herring documentary film and panel discussion at Plimoth Cinema.

Nancy Carol - Arts Activist - and Shervin Arya of Herring Migration documentary

Nancy Carol – Arts Activist – and Shervin Arya of Herring Migration documentary at the Plimoth Grist Mill at Jenny Pond

The film was very good – and I’m not just saying that. Frankly, most of these sorts of things are not usually described in terms of cinema, but rather as the sort of thing that is accurate or complete or not a complete and total snooze…this was beautiful, thoughtful, provocative…I seriously want to see the full 6 hour series.

And although I appreciate the place of herring in the Natural World, I just don’t like them all that much on my plate.

I don’t mind anchovies…the all natural little dose of fish. Please rinse the salt off before you put them on top of that pizza.

Still Life with Anchovies - Antonio Sicurezza 1972

Still Life with Anchovies – Antonio Sicurezza 1972

I also love mackerel.

Van Gogh - Still life with Mackerel and tomatoes 1886

Van Gogh – Still life with Mackerel and Tomatoes 1886

But herring I could take or leave…mostly leave.

Smoked fish – like finnan haddie – take.

Finnen Haddie with peppers and onions

Finnan Haddie with peppers and onions

Red Herring – smoked and salted – probably take

Red Herring (kipper)

Red Herring (kipper)

but herring, fresh and sweet?

Herring - Clupea harengus

Herring – Clupea harengus

Not so much. Since the moratorium on river herring continues, just as well.

It’s probably not coincidence that when the herring are running I eat more tuna salad, fish and chips, anchovy pizza then at any other time of the year. And wish I had a Donegal tweed jacket to toss on on my way over to the brook….

Donegal Tweed, a herringbone tweed pattern

Donegal Tweed, a herringbone tweed pattern

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Filed under Books, Fish

Pizza measures up

I decide a few weeks ago to write more on pizza, because there’s more then one good pizza, and pizza just needs more attention.  Because it’s so common and easy to come by, I think that pizza gets overlooked.

Unless it’s being made far too much of by certain foodie sorts, who want it to ‘authentic in every detail.’ Usually meaning tricky, difficult, expensive, exclusive. All the things that pizza is not.

Plymouth has several places that offer really good – and really varied pizzas. There is Italian pizza and southern Italian pizza  and  Greek pizza and even Brazilian pizza as well as not one, but 2, chain  pizza places all in the general downtown area.

And there’s still more pizza to make at home.

Last week the New York Times jumped my pizza story by 2 days because the food pages come out on Wednesdays, with Sam Sifton’s  story “A Little Homework” which is about – you guessed it – making pizza at home.

Here’s the link: A Little pizza Homework   on the website they added pizza to the article title.The video about making the dough is very good. Notice that Falco uses only his hands to mix the flour and water to make up the dough – no spoons to wash up!

Sifton’s right – making pizza dough is easy peasy. And it can keep in the fridge for days, so you can find the time. It’s the special flour that I have a problem with. If you don’t have any 00 Italian flour on hand – make the dough anyhow. If you’re hot to try it, you can order it on line. King Arthur Flour has an Italian Pizza blend that’s like 00 flour, if Italian Pizza blend flour isn’t on your grocery store shelves.kaf Italina flourThere’s another video on pizza at How2heroes which calls for bread flour instead of 00…

What I like about all this is that the sauce is simplicity itself – canned tomatoes, olive oil and a little salt, blenderized.

waring blender

Time to pull out the blender…sometimes I just use crushed tomatoes on pizza.

The other thing I like is that he weighs out the ingredients, which with flour ESPECIALLY makes a world of difference, although with this small amount and for this particular items, eyeballing it will work. But if you don’t have a kitchen scale…here’s the one I’m lusting after now, and if I remember – someday will be the replacement for the perfectly fine but takes up too much room scale that I have now.

foldingscale

The Tri fold Folding Scale

Another version - the scale folds up

Another version – the scale folds up

 

This is the scale I have now - it has plenty of measuring left in it

This is the scale I have now – it has plenty of measuring left in it

The other, other thing I like in the paper was a sidebar on what to drink with pizza. The answer is – Drumroll, please –

Just about everything!

To quote Eric Asimov:

One thing never worth fretting about is what to drink with pizza. What could be bad? Nothing. (Please pause and reflect here. Talk among yourselves) The Italians seem to prefer beer or cola (Note: in my family, orange soda) I think anything with bubbles is delicious. Dry Lambrusco is great. So is Champagne, believe it or not, especially with the Green and White Pies. …..and there are more and more recommendations and the last line is 

What to drink with pizza? Whatever you like.

 

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Filed under Pizza

Homemade Pizza

In order to create order, there was a time when different days of the week had a different food…like Chili Wednesdays or Meatless Mondays, there were also Pizza Fridays.

Pizza also was a food I associated with being easy to make (and fun) because when we went to my Aunt’s there was almost always pizza, in a big baking sheet, on standby, should somehow we prove too famished to be able to wait for the incredible and enormous meal that was waiting for us. It was, after all, as much as an hour from our house to hers.

If you don’t happen to have dough on hand, pizza could take a while to have ready. Yeast takes a certain amount of time to grow and prosper; if you make it a head and freeze it, a frozen lump of dough needs to thaw before you can make a pizza from it, and if you forget to take it out of the freezer in the morning before you go to work, all you’ve got is a frozen lump of dough and not an actual pizza. And a hungry boy.

Don’t ask me how I know this.

Nika Hazelton to the rescue. I started reading Italian cookbooks in the ’70’s so I could learn to spell the names of the foods that I had been eating all my life.

I discovered that Italy had many of dialects, not just of accents, but also words and foods. Nika was one of the first authors I found. She also wrote VOLUMES. This will not be the last visit to Nika.

Nika Hazelton

Nika Hazelton

BAKING POWDER PIZZA
(Pizza Fatto in Casa)

Dough:
1 cup flour
½ teaspoon salt
1 Tablespoon baking powder
3 Tablespoons olive oil
1/3 cup water
Olive oil
Toppings of your choice – you know what you want – don’t nibble it all before you make up the dough.
1. Preheat the oven at 450°.
2. Whisk or sift the flour, salt and baking powder together.
3. Combine the 3 tablespoons olive oil with the water and stir into the dry mixture until well mixed – this should take about a minute.
4. Turn out on a lightly floured surface and knead for another minute, until it is a ball.
5. Place the ball of dough in the middle of a greased baking sheet (or use a silpat) Pat the dough flat into a circle, starting in the center and working out. It should end up between about 1/8 inch thick in the middle and closer to ½ inch at the outer edges.
6. If the dough tears, just push more dough over it to close them up.
7. Brush olive oil at the edges of the circle.
8. Top with toppings
9. Put in the HOT oven for 10 – 15 minutes until the dough is browned and the toppings are melted and bubbly.
Makes 1 11-inch pizza.
Adapted from Nika Hazelton. The Regional Italian Kitchen. M. Evans and Company, Inc. New York: 1978. p. 162.

Regional Italian Kitchen

Regional Italian Kitchen

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Filed under Books, Influencers, Pizza