USES FOR LEFTOVER PIZZA DOUGH
IF YOU MAKE YOUR OWN PIZZA YOU MAY TEND, LIKE I DO, TO HAVE EXCESS DOUGH. THERE ARE 3 WAYS IN WHICH I LIKE TO USE THE EXCESS DOUGH AND AM GOING TO SHARE THEM HERE.
A. BREAD
Unless your Pizza Dough is made with a lot of Olive oIl, the Bread made form it may be somewhat chewy. For those that like that kind of Bread, then there is no problem. Personally, I love my Bread to be chewy. However, if you want it to be softer, work some Olive Oil or softened Butter into the Dough before shaping it.
To make Bread from your leftover Pizza Dough just shape it into a round or oblong loaf. If you have a Bread Shaping Basket you can sprinkle that with flour and place your Bread in it to rise. If not, place it in a greased loaf pan or on a greased and corn-meal sprinkled baking sheet. However, the problem with using a large baking sheet is that the Bread will tend to spread out rather than raise up, thereby making it sort of flat.
Cover the shaped Bread with a clean Dish Towel or Plastic Wrap and place in a warm spot to raise. When it has risen to twice its size, brush with a Beaten Egg and sprinkle with Sesame or Poppy Seeds and/or some Coarse Sea Salt. Bake on the bottom shelf of a 400 degree oven for approximately 25 minutes or until the top is Golden Brown and the bottom sounds hollow when tapped on.
If your Bread has risen in a Basket, gently turn it over (to release it) onto a greased Baking Pan and bake as in the paragraph directly above.
B. FRIED DOUGH
Roll you Dough out as thinly as possible, then cut into 4″squares.
Add Peanut or Vegetable Oil to a depth of 3″ and heat to 350 degrees. (Test with a Deep Fat Thermometer or a Laser Thermometer.
Fry no more than 4 pieces of Dough at a time; when they are golden brown remove with a spider or tongs and drain on a cooling rack placed over a jelly roll pan or on paper towels.
Sprinkle with Powdered or Cinnamon Sugar or serve with Whipped Cream and sliced Fruit.
C. FOCCACIA
My favorite use for leftover PIZZA DOUGH is Foccacia. Foccacia is a popular flat bread and is simple to make. You do need to have a decent amount of Dough left over (at least half a pound).
Roll the Dough out to a thickness of at least 1″. Place on a greased baking sheet and then make indentations with your fingers. Brush with Olive Oil and then sprinkle with shredded Parmesan Cheese. If desired, dress with sliced Olives and/or Sun-dried Tomatoes. (The featured photo shows a Foccacia with an Olive Salad on it)
Bake on the lower shelf of a 400 degree oven for 20-25 minutes or until golden brown on both the top and bottom.
Categories: Baking, Bread, Cooking for Everyone, Leftovers, Main Tags: baking, Bread, Cheese, Cookie Recipes, Leftovers, National Food Days, Pizza, Tomatoes
PIZZA TIME
Oh my gosh! It has been at least three weeks since we have had Pizza! The last time we had it was the first week we were on Maui and we have been almost two weeks now. So, what did I make for dinner tonight! Pizza, of course! If I do say so myself (and everyone else says so too) I do make the very best Pizza and my husband doesn’t like anything like he loves Pizza! I made the dough this afternoon around two o’clock, put in a greased plastic bag and stuck it in the refrigerator. Then I went out and did some errands. Around 4:30 I took out the bag of Dough to allow it to warm up and the prepared the toppings for the pizza. Then I shaped the Dough and dressed it.
Pizza Dough shaped to fit the Peel
Shaped Pizza Dough
Basil/Garlic/Olive Oil/Saffron
Olive Oil Rub
Parmesan Cheese
Parmesan
Crushed San Marzano Tomatoes
Crushed Tomatoes
Dried Oregano & freshly ground Pepper
Bulk Sweet Italian Sausage Meat – cooked with diced Onions.
Sausage
Shredded Whole Milk Mozzarella Cheese
Mozzarella
In Oven – bottom shelf on Pizza Stone
Sliced Crimini Mushrooms & Sliced Black Olives
Mushrooms and Black Olives
Dinner is served.
To make the Pizza follow the recipe at /dinner/cheese-pizza/
Then just add any toppings you wish.
DINING ON MAUI – (cont’d.)
Tuesday we lunch at a Storefront Restaurant called Coconuts Fish Cafe. Even though it was storefront restaurant, the food quality was excellent and the décor was very attractive. In the photo above, the car is reflected in the door’s windows. (Not great photography, but the only photo I have) The tables and benches were all made in the shape of Surfboards as were the recipe boards. The fish was all very fresh and prepared quite well. Ev wanted Fish and Chips; these were not your ordinary Fish & Chips that one would get Stateside. The meal consisted of Ahi and Mahi and the Fries were skinny and crispy. I ordered their signature dish which was Fish Tacos. Again these were no ordinary Fish Tacos – the Fish was not breaded, just grilled and good and was again Hawaiian Fish. Diced Mango, Lettuce and Tomato were also on the Tacos. The order consisted of two Tacos and each was served on a separate plate. This meal was so good that we visited this Restaurant again before we left for home.
Fish and Chips at Coconuts
Fish Tacos at Coconuts
Tuesday night, since lunch was sufficient to call dinner we decided just to stay in and cook a simple meal for ourselves. Dinner or Supper consisted of Bacon and Eggs, Grilled Pineapple and strips of Baby Jicama. If you have never had Baby Jicama do try it during the summer when the Farmer’s Markets Vendors are bound to have. It is tender and sweet and the skin is much thinner than in the more mature varieties.
The next day was Wednesday and we spent most of the morning at Hosmer Grove in Haleakala National Park. The object of course, was to look for Native Birds and we did see the birds we set out to see – the I`iwi, `Apapane, `Amakihi and Maui Creeper as well as the Red–billed Leiothrix. On our way back from the Mountain we stopped and picked up lunch of Roast Beef Sandwiches and Potato/Mac Salad. The Potato/Mac Salad is an Hawaiian traditional side dish. Potato/Mac Salad is as it sounds: Potato Salad with cooked Elbow Macaroni in it – in this way you get two salads at once – Potato and Macaroni.
After exerting a lot of energy on the Mountain we went back to the Condo and spent the afternoon resting. I tried out the Hot Tub at the poolside and treated myself to a Shave Ice – another favorite specialty in the Hawaiian Islands. For dinner we went to a Restaurant called Pizza Madness and had a Pepperoni/Vegie Pizza. Even though it was only a medium it was so large that we had enough to take home for lunch the next day.
Pepperoni and Vegie Pizza
Categories: Breakfast Ideas, Dinner Ideas, Fruit, Lunch Ideas, Main, Pizza Tags: Dessert Ideas, Eggs, family dinner, Fruit, Mushrooms, Pineapple, Pizza
FOOD ODYSSEY – DAYS THREE & FOUR
Cupids Hot Dogs
The next morning Q and I went to the local Farmer’s Market. Along with the Vegetables and Fruit that I had purchased we also had some Tamales from the Tamale Vendor that frequents all of our local Farmer’s Markets. Uh Oh! Monti wanted to know why we didn’t let him know. Oh Well! Since he and Kratae elected to stay at his Brother’s house which was about 8 miles from us, we couldn’t go pick them up, go back to the Farmer’s Market, and then return home with the Vegies. Besides which, they wouldn’t have been ready when we went.
After we took the produce home we then went and picked up Monti and Kratae and drove to the Valley. A visit to Walmart (their request) to purchase some items unavailable where they live, to take back home (abroad) with them. After our Walmart visit, we drove to Cupid’s Hot Dogs in Canoga Park. This was one of their childhood and teen/young adult favorite places to get Hot Dogs. Cupids does not have the best Hot Dogs, but they are ‘good’ and there is a certain nostalgia attached to the place. When my parents and brother and I moved to the San Fernando Valley, the original Cupids (in North Hollywood near Lankershim Blvd.) was one of the first places that I noticed and never forgot. Never ate there as a child but did take my kids to the one in Van Nuys on Victory Blvd. and later on I ate a lot of Hot Dogs at Cupids in Northridge, across from Cal State Northridge where I returned to school to complete my degree and teaching credential. I love Cupids; we all love Cupids!
Cupid’s Chili Dog
For dinner we returned home where I had Pizza Dough ready and waiting to be dressed and baked. We had a Pizza Prepping Party; Monti’s request was for Anchovies, Pepperoni and Jalapenos and I let him dress his own.
Kratae’s was for Hawaiian Pizza. Normally I put Portuguese Sausage on Hawaiian Pizza but the market we stopped at didn’t have it, so we used the typical Canadian Bacon instead.
My husband Ev wanted his normal Pepperoni Pizza and of course I put lots of Mushrooms, Olives and Bell Peppers on it as well. Quinn and David were happy to eat all the varieties that had been made. I also made a Caesar Salad to go with the Pizza.
Pepperoni and Vegie Pizza
Hawaiian Pizza*
* For a Basic Pizza Recipe go to dinner/cheese-pizza/
For Hawaiian Pizza just add some Portuguese Sausage (cooked) or Canadian Bacon Slices, Pineapple Wedges, (fresh or canned) and some Black Olives and Green or Red Bell Peppers.
The next day, Sunday, my son David who is a Real Estate Agent had a unique ‘Open House’ at one of his listings. He had engaged ‘In and Out’ to come and serve Burgers to the guests invited to the ‘Open House’. So that is what we did for lunch. Animal Style Burgers, Chips and Drinks. This was a very successful event and over 300 hundred Burgers were served.
David’s In ‘n Out Open House Event
For dinner that evening, I made Linguini with Mushroom Sauce and a Salad along with an Italian Bread. For dessert, I baked the large Chocolate Chip Cookie that Monti had requested and served that along with the Peanut Butter Fudge that Monti had also requested. It seems that Monti put in all the food requests. Quinn was just glad to eat all these items as these were ones that he loved too.
Pasta Sauce with Tomatoes, Mushrooms & Basil
Peanut Butter Fudge
Categories: Dessert Ideas, Dinner Ideas, Main Tags: Brownies, Family Fun, Pizza
Fresh Tomato Season is here! Try them with Pizza!
What to do with all those ripe Tomatoes you are about to start picking or are already picking! Our Tomatoes have started to ripen a little early this year and so it is time to start using them. Sunday for lunch I made a beautiful BLT with one of our Red Beefsteaks and Monday night for dinner I made a fantastic pizza with fresh red and yellow Tomatoes.
Bacon/Lettuce & Tomato on Rye
Making the BLT was pretty simple, but making Pizza with fresh Tomatoes takes a little bit of extra work (well worth it!) Fresh Tomatoes when ripe, can be very juicy. While juiciness is good when you are eating Tomatoes out of Hand, it is not good when they are used in baked goods as the Tomato Juice will make the Crust soggy.
So, in order to avoid a soggy Pizza, I first peeled the Tomatoes http://www.sylveeeskitchen.com/cooking-tidbits/peeling-tomatoes/ and then I sliced them and placed them in a colander to drain. Salting them slightly will help to remove the excess liquid faster, but be careful with that salt!
Cored Tomatoes
Peeled and sliced Tomatoes
Listed below are the steps involved in making the Pizza so that it will be tasty and not soggy.
- Stretch and shape the Dough onto your pan or peel.
- I applied a layer of chopped Basil combined with Olive Oil, fresh Oregano
- Next comes a layer of shredded Parmesan Cheese and then a layer of shredded Mozzarella Cheese.
Pizza Crust with Basil, Olive Oil and Cheeses
- On top of the Cheese went the Tomatoes and Kalamata Olives and a Meat Product such as Pepperoni, if desired.
- Bake the Pizza in your usual way (I use a pizza stone heated for at least half an hour at 500 degrees)
- Time of baking will vary per the method you are using; in my oven with the pizza stone I interrupted the baking and added diced Bell Peppers (red ones), sliced Shitake Mushrooms and diced sweet Onions. (The reason I add these items later is so that they will not have a chance to loose much of their water and thus prevent the Pizza from becoming soggy.
All ingredients added last 5- 10 minutes of baking
Finished Pizza
Categories: Baking, Cooking for Everyone, Dinner Ideas, Lunch Ideas, Main, Pizza Tags: baking, Cheese, family dinner, Gourmet Foods, Mushrooms, Pizza, Tomatoes, Vegetables
PARENT/CHILD PIZZA CLASS AT LGC
Saturday, June 2nd was the day of our Parent/Chlid Pizza Class at Let’s Get Cookin’. Four Teams of 2 parents each made Piizza Dough, their own indivual pizzas and pizzas to share. Everyone was very involved and had a good time. The class ended with everyone enjoying a lunch of Pizza, Salad, Italian Sodas and Dessert.
The items that were made were:
PIZZA DOUGH: Basic, Gurmet and Thin Crust
Chinese BBQ Chicken Pizza with Bell Peppers, Shitake Mushrooms, etc.
Baked BBQ Chicken Pizza Slice
Hawaiian Pizza with Portuguese Sausage & Pineapple, etc.
Derek & Sabrina with their Hawaiian Pizza
Hawaiian Pizza
Argentine Pizza with Smoked Spanish Chorizo, Red & Green Bell Peppers, etc.
Artisan Greens Salad with Zest Lemon Dressing
Chocolate Chip Cookie Pizza & Italian Sodas
Chocolate Chip Cookie Pizza
Making Pizza
Amy & Daughter
Holly & Ryder
Celene with her Pizza
Upside Down Pizza
The Upside Down Pizza shown below was made with a new pan, made especially for making a ‘Deep Dish Pizza’ which is made ‘upside down’. It was fun to do. The pan can be purchased at Let’s Get Cookin’ in Westlake Village, CA.
Enjoying Pizza for Lunch Enjoying Lunch
Enjoying Lunch
Everyone enjoyed making and eating their pizza and also had items to take home as there was just too much to eat all at one time. Our next Parent/Child Class is July 14th and will include various items from Europe such as Arrabbiata Pasta from Italy, Roman Salad, Monte Carlo Tea Cookies and Circus Snow Cones.
Categories: Baking, Beverages, Cooking for Everyone, Cooking for Kids, Dessert Ideas, Dinner Ideas, Italian, Lunch Ideas, Main, Parent Child Classes, Pizza, Salads Tags: baking, Cheese, Chicken, cooking with children, kids cooking, kids recipes, Pizza, Tomatoes
PIZZA TONIGHT! – WITH SUN-DRIED TOMATO
Sun-Dried Tomato Pizza loaded with Vegetables
Pizza is on the menu quite often in our household as it is a favorite as it probably is in most households. The Pizza resaturants probably don’t like us too well, because most of the pizza that is eaten in our home is made in our home, thus not providing business for the take-out places. But we do provide business for the markets and Italian Deli where our ingredients are purchased. This week’s pizza was made with sun-dired and fresh tomatoes instead of the usual canned crushed tomatoes that I use most frequently. The dough was made mid-afternoon and left to raise up for about an hour and a half. The raising time depends on the heat of the day and the quality of the yeast used. The Pizza was baked on the Pizza Stone which I keep in my bottom oven. About 45 minutes before baking the Pizza, I turned the oven on to 500 degrees to heat up the stone.
The pizza I made for dinner this evening was made as follows:
- Dough was made mid-afternoon in my food processor with the plastic dough blade.
(For Pizza Dough Recipe see the Recipe section under Baked Goods/Breadhttp://www.sylveeeskitchen.com/recipes/baked-goods/breads/pizza-dough/
- Dough was placed in a greased bowl and left to raise up for about an hour and a half.
- Vegetables and herbs were washed and put in a colander to drain.
- Fresh Tomatoes from the garden were seeded and sliced into strips.
- Sliced the Mushrooms by hand this time and cooked in hot olive oil with about 1/2 tsp. of Hawiaan Sea Salt and 3 whole cloves of Garlic.
- Red Bell Peppers were also sliced by hand and sliced Olives were left over from another meal.
- The Mozzarella was shredded.
- Shaped the Dough on a Pizza Peel. (Note – it is not always easy to get a large pizza off the peel and onto the stone without distorting it. There are pizza screen available which are to be used on the stone. Just put the screen on your peel, spray with a vegetable spray and sprinkle some cornmeal on it. It will slide easily off the peel onto the stone)
- If using the stone without the peel, sprinkle cornmeal directly onto the stone just before sliding your pizza onto it.
- Used not quite half a cup of sun-dried Tomatoes packed in Olive Oil and minced these in my the Food Processor.
- Minced the herbs (basil and oregano) in the food processor with Parmesan Cheese.
- Spread the Sun-Dried Tomatoes over the Dough.
Pizza Dough dressed with Sun-Dried Tomatos packed in Olive Oil
- Spread the combined herbs over the Sun-Dired Tomatoes.
Minced Herbs spread over the Sun-Dried Tomatoes
- Added the shredded Mozzarella and then some Pepperoni slices.
- The cooked Mushrooms went over the Pepperoni.
- Baked for 15 minutes in an oven preheated to 500 degrees and then added the remaining vegetables. This prevents too much liquid from leaching out of the vegetables and making your pizza soggy.
- Baked for an additional 5 minutes, removed from the oven and allowed the pizza to set for 5 minutes.
- Transferred to the peel and brought to the table. Dinner is ready!
Categories: Baking, Bread, Cooking for Everyone, Dinner Ideas, Italian, Main Tags: Bread, family dinner, Mushrooms, Pizza, Tomatoes, Vegetables
Kid Culinary Camp at LGC
The week of August 1st, 2011 was Kid’s Culinary Camp at Let’s Get Cookin’ in Westlake Village. Sylvia of Sylveee’s Kitchen.com was the instructor and was assisted by TA’s, Katie, Mia, Sofi and Emili. Shown below are some pictures of the class.
DAY ONE – PIZZA – FRUIT KABOBS & POPSICLES
Mexican Food Day
Categories: Baking, Cooking for Kids, Italian, Lunch Ideas Tags: Children's Cooking, Fruit Kabobs, Italian Sodas, kids cooking, Kids Culinary Camp, Pizza
PIZZA TONIGHT!
Baked Pizza
It is Pizza Time Again! Last time it was Pita Pizza to use up the extra pita bread we had in the refrigerator. This time it is traditional pizza to use up the fresh tomatoes that won’t last much longer without being cooked.
Some of you may think that making your own pizza is very time consuming and too much work, however, it can be made rather simply and in a short amount of time. If you make your dough from scratch, you can figure on about an hour and a half of preparation time including the time needed for the dough to rise. So if dinner is planned for 6 PM you would probably want to start by 4 PM with the dough preparation. (The rising time for the dough depends on the air temperature surrounding it)
You can also purchase readymade dough from stores such as Trader Joe’s, Fresh & Easy or your local Italian deli. I find that making the dough is so simple and tastes so good (when you make your own) that I always make my own dough. What happens though when you are going to spend most of the afternoon out and will not be home until an hour before dinner is to be served? Here is my solution:
- Make the Dough ahead, allow it to raise and then refrigerate it or you can let it rise in the refrigerator.
- Prepare all your toppings ahead and refrigerate.
- If you bake your pizza on a stone place the stone on the lowest shelf of your oven and set it for delay (if your oven has that option) to go on an hour before you get home.
- If your oven does not have the delay feature, then bake your pizza in a good quality black surface retains more heat and makes a crispier crust) on the lowest shelf of your oven.
- When you get home, finish the preparation and bake your pizza.
The pizza I made for dinner this evening was made as follows:
- Dough was made earlier in the day in my food processor with the plastic dough blade.
- Dough was placed in a greased bowl and refrigerated.
- Vegetables and herbs were washed and put in a colander to drain.
- Husband removed dough from refrigerator an hour before I got home, but if no one is there to do it for you, just take it out when you get home and microwave for no longer than one minute. This will warm it up sufficiently for it to be shaped.
- Upon arriving home, I cored and seeded the tomatoes and then sliced them into the desired pieces. (These were Romas and I ended up julienning them.
- Sliced the Mushrooms, Bell Peppers and Olives in the food processor.
- This time I used fresh Mozzarella which needs to be sliced by hand.
- Sliced the salami pieces in half.
- Sprayed the pan and shaped the Dough.
- Minced the herbs (basil and oregano) in the food processor with the metal chopping blade.
- Combined the herbs with Olive Oil and spread them over the dough.
- Sprinkled parmesan cheese over the herbs.
- Added the sliced Mozzarella and then the tomatoes.
- Ground Sea Salt and Fresh Pepper over the tomatoes and then added the salami.
- Baked for 15 minutes in an oven preheated to 500 degrees and then added the remaining vegetables. This prevents too much liquid from leaching out of the vegetables and making your pizza soggy.
- Baked for an additional 5 minutes, removed from the oven and allowed the pizza to set for 5 minutes.
- Transferred to the peel and brought to the table. Dinner is ready!
Postscript: In the photos there is a piece missing from one edge of the pizza; the dough didn’t quite stretch this far & I eventually gave up trying to force it. Doesn’t change the taste, only the aesthetics.
Julienned Tomato Strips added to the Mozzarella & Herbs
Pizza Dough with Herbs & Olive Oil added
Categories: Baking, Cooking for Everyone, Dinner Ideas Tags: Fresh Mozzarella, Herbs, Mushrooms, Pizza, Tomatoes
PITA PIZZA
Pita Pizza
Pizza is one of the favorite foods of almost everyone I know and I am no exception. I normally like to make my own pizza starting with the dough but there are times when a deviation comes in handy. One of those times is when you have extra Pita
Bread sitting around and fresh tomatoes that will be tomato juice if you don’t
use them up soon. This is when I came up with the idea of Pita Pizza. Almost like ‘clean out the refrigerator’ vegetable soup, this is ‘use up the leftovers’ pizza dinner.
The ingredients that I had on hand and used were:
- Pita Bread
- Fresh Tomatoes
- Basil and Oregano from my yard
- Cilantro Hummus
- Black Olives and Kalamata Olives
- Sweet Onions
- Yellow Bell Peppers
- Fresh Garlic
- Shredded Parmesan Cheese
The ingredients that I had to purchase were:
- Mozzarella Cheese
- Italian Salami
- Shitake Mushrooms
To make the Pizzas I did the following:
- Heated up my Pizza Stone for 30+ minutes at 500 degrees; if you don’t own a pizza
stone, then just assemble your pizzas on a sturdy baking sheet or pizza pan. - Sliced the Tomatoes, removed any excess seeds and pulp and then put them in a colander to drain.
- Sliced the Olives; removed the seeds from the Bell Peppers, washed and dried them and then julienned them and then cut the julienne into a medium dice.
- Thinly sliced the Onion.
- Cut the Salami slices into quarters and shredded the Mozzarella Cheese.
- Removed the stems from the Shitake, cleaned and sliced them and then cooked them in a small amount of Olive Oil with crushed Garlic and a dash of Sea Salt.
To assemble the Pizzas, I placed the Pita on my Pizza Peel and then proceeded to dress
them.
I brushed a small amount of Olive Oil on three of the Pitas and then sprinkled on Parmesan Cheese.
I blotted the excess moisture from the tomatoes with a paper towel and then spread the sliced tomatoes on three of the pitas.
Minced Basil and Oregano went on top of the tomatoes along with a little salt and pepper.
Next came the Mozzarella Cheese, and on top of that went the Salami, sliced Black Olives, diced Bell Pepper and sliced Onion and of course, some of the Shitakes.
On the fourth Pita, I spread the Hummus and Mozzarella Cheese.
On top of the Mozzarella, came Salami, Shitakes, Bell Pepper and Kalamata Olives. This one didn’t need any salt and pepper as
the Hummus was well seasoned.
Just before we were ready to eat, I slid the Pita Pizzas onto the heated stone and baked them for 10 minutes or until the pitas were slightly browned.
If baking the Pita Pizzas on a pan, preheat the oven to 425 degrees and bake for about 10 minutes or until of the desired doneness. Once the Mozzarella is melted and just beginning to bubble, the pizzas should be done.
Serve with a green salad and voila, dinner is complete!
Pita Pizzas in Oven
Categories: Baking, Bread, Dinner Ideas, Italian, Leftovers, Main, Pizza Tags: Bell Peppers, Bread, Mushrooms, Olives, Pita Bread, Pizza, Salami
