Happy Pi Day! You know, 3.14. Any excuse for pie is OK by me. To celebrate, I chose to make main dish pie rather than pie for dessert.
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt (I like to use season salt)
Sprinkle yeast over warm water, sprinkle sugar over yeast. When yeast if foamy, add olive oil, flour, and salt. knead. Let rise in warm place until doubled. While pizza dough is rising make filling.
1 (8oz) pkg cream cheese, room temp
2 cup grated mozzarella cheese
1 lb sausage (I use Italian turkey sausage)
1/2 cup chopped onion
1/2 cup chopped peppers (I use mixture of red, green, and yellow)
1 (2.25oz) can sliced black olives, drained
1/2 cup quartered turkey pepperoni
1 tomato, diced, salted
1 egg, beaten with 1 tsp water
turkey pepperoni, green onion sliced, and oregano for garnish
Preheat oven to 350°. Put cream cheese and mozzarella cheese in large bowl; set aside. Brown sausage. Add onion and peppers; cook just until tender. Drain. Add olives and pour over cheeses in large bowl. Mix thoroughly to incorporate all ingredients.
Spray and sprinkle cornmeal in a large (9″deep dish or 10″) pie plate. Divide dough in half. Stretch or roll one half into a circle about 11″-12″, to fit in bottom and up sides of pie plate. Place dough in prepared pie plate, fitting down in and up sides with edge of dough resting around top of plate. Spoon filling into pie plate, spreading evenly. Put diced tomato evenly over the filling. Stretch or roll remaining dough into a circle, and place over top of pizza pie. Pinch together bottom and top layers of dough, folding over as you go around. Brush top crust with egg wash, garnish with pepperoni slices, green onion, and oregano. Bake 35-45 minutes, until crust is golden brown. Slice and enjoy!
This is a variation of the recipe found at foodrecipes.info.
This is a perfect throw together, use what you’ve got in the fridge and pantry kind of dinner (or breakfast or brunch). Use the basic recipe and add ingredients and spices to taste. It can be meatless or not, make the full recipe for a 13″x9″ pan or half it in a smaller dish for fewer servings, it’s all up to you!
1/2 cup flour
1/2 baking powder
1 tsp salt (or season salt)
fresh ground pepper
fresh herbs, chopped or spices (optional)
Some ideas for added ingredients (this is what I did): Sauté onion, peppers, spinach. Browned sausage and/or bacon. Grated Swiss and sharp cheddar cheese. Diced tomato. Chopped green chilies. Sliced or chopped olives.
Preheat oven to 350°. Sauté vegetables if using. In large bowl, whisk together eggs, flour, baking powder, salt, pepper, and other herbs or spices. Stir in all other ingredients. Pour into well sprayed 13″x9″ pan. Bake 35-45 minutes, until set in center. Remove from oven and let cool and set up for about 10 minutes. We also like a little salsa on top!
My family loves meaty pizza, lots of pepperoni and sausage. This time I went with chicken, but to make it more appealing to my guys, I went with spicy barbeque sauce, added some sharp cheddar cheese, bacon, and bleu cheese. This is a favorite!
Sprinkle yeast over warm water, sprinkle sugar over yeast. When yeast if foamy, add salt, oil, and flour. knead. Let rise in warm place until doubled. Divide dough in half. Stretch or roll each piece into a 10-12 inch circle. Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal. Let rise 10-20 minutes. Preheat oven to 500°. Prebake each crust for 4-5 minutes, remove and spread with sauce, cheese, and toppings. Bake additional 5-7 minutes until golden and bubbly. Makes 2 pizzas.
BBQ Chicken Pizza Toppings:
1¹⁄3 cups BBQ sauce (your favorite, store bought or homemade)
4 cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
2 cups cooked, diced chicken
sliced yellow, orange, and green peppers
1 cup bacon bits
bleu cheese crumbles (optional)
Spread 2/3 cup BBQ sauce over partially baked crust. Sprinkle with 1 cup mozzarella cheese, sprinkle 1 cup sharp cheddar. Evenly distribute 1 cup chicken, half of sliced peppers, half of onion, and 1/2 cup bacon bits. Sprinkle 1 more cup mozzarella cheese. Repeat with second pizza crust. Bake using instructions above.
If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
Sausage makes everything better, so why not muffins. I saw a picture of these on Pinterest and had to try them for dinner. They are wonderful. This is adapted from plainchicken.com, great idea, great recipe.
1 lb ground pork sausage (mild or hot, your choice)
1 cup chopped onion (I use frozen chopped)
1 cup chopped peppers (green, red, & yellow, I use frozen strips)
3 cups baking mix
1 cup shredded sharp cheddar cheese
1 cup shredded Monteray Jack cheese
3/4 cup buttermilk (or milk)
1 (10.75 oz) can condensed fiesta nacho cheese soup
Cook sausage, onion, and peppers in large skillet over medium to med-high heat, stirring until sausage is no longer pink. Drain and cool.
Preheat oven to 375°. Combine sausage, baking mix, and shredded cheese in large bowl. Mix together soup and buttermilk, add to sausage mixture, stir just until dry ingredients are moistened. Scoop unto Demarle muffin tray or sprayed muffin pan, filling to tops of cups. Bake for 20 minutes or until lightly browned. Makes 12.
If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
We have had this twice for dinner this week, just switch up the ingredients! Easy to throw together and a little different taste depending on what you add or take away. First night we had onion, potato, and feta cheese, the second night onion, peppers, ham, and feta, both good. Change up the type of herbs, cheese, meat and/or vegetable to make all different flavor combinations. I love the ease of frozen chopped onion, frozen peppers, and frozen hash browns, always on hand for quick meals.
1 cup chopped onion
1 cup small cubed potato (can use shredded)
1 cup chopped bell peppers
1/2-3/4 cup crumbled feta cheese
8 large eggs
3/4 cup whipping cream (or half & half or milk)
1 Tbl fresh thyme
salt & pepper
Preheat oven to 375°. Spray fry pan with non-stick spray (or can use oil and/or butter) and saute onion, potato, and peppers until browned and tender. Place veggies in bottom of sprayed 9″ pie plate, round or square pan, I use a Demarle mold (no spray or prep necessary). Whisk together eggs, cream, thyme, and salt & pepper. Pour over veggies in pan. Bake for 20-25 minutes or until center is just set.
This is my favorite meatloaf recipe that I have made into meatballs because I am craving spaghetti and meatballs. Bake this recipe in a 9″ round or square pan with the delicious topping or if you have time, form into approx. 54 (1½” diameter) meatballs. If you’re not feeding a crowd, freeze some to use later for meatball subs. Substitute ground turkey or chicken and turkey or chicken sausage if desired, it is nice to have options for different flavors.
1 lb lean ground beef
1 lb Italian seasoned pork sausage
1½ tsp salt
1/2 tsp ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
2 eggs, lightly beaten
8 oz can Italian style diced tomatoes with juice
1 cup Italian seasoned bread crumbs (can use plain crumbs, add basil, oregano, garlic salt, you decide)
Combine all ingredients, mix well. Shape into about 54 (1½”) meatballs. Place on broiler pan coated with cooking spray and bake at 400° for 15 minutes. I bake them in two batches. Add to your favorite sauce and serve over pasta.
Mix as directed above, mold in a 9″ pan and top with topping.
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Mix all ingredients together and spread over meat mixture. Bake at 375° for about 1 hour until done inside, about 170° internal temperature.
Sprinkle yeast over warm water, sprinkle sugar over yeast. When yeast if foamy, add salt, oil, and flour. knead. Let rise in warm place until doubled. Divide dough in half. Stretch or roll each piece into a 10-12 inch circle. Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal. Let rise 10-20 minutes. Preheat oven to 500°. Prebake each crust for 4-5 minutes (if desired for crisper crust), remove and spread with sauce, cheese, and toppings. Bake additional 5-7 minutes until golden and bubbly.
1 (8oz) can tomato sauce
1 (6oz) can tomato paste
oregano, basil, garlic powder
You choose your spices to taste, stir together. Spread half on each crust.
low fat mozzarella
turkey sausage, browned
sliced yellow, orange, and green peppers
sliced black olives