We still had one piece of steak and several bacon-wrapped shrimp left from the party. Not enough for a meal for both of us. Pizza time! Oops, no pizza sauce... Hmmm... but we have tomato chutney!
Rosemary Dough Ingredients:1 cup warm water
2 tbsp olive oil
2 tsp salt
1/2 tbsp sugar
1/2 tbsp rosemary
3 cups bread flour (I always use King Arthur's)
3 tsp instant dray active yeast
Add all ingredients to the breadmaker bucket, set on Dough, and let it do its magic! When dough is ready, place it into the large oiled bowl. Cover and let rest in a warm place for another hour. Divide into two balls. If only making one pizza, refrigerate or freeze the other ball for later use (you can store it in the fridge for several days). I often make breakfast pizza the next day. Anyway, back to directions... Roll out the ball or spread with hands, toss, rotate while holding by the edge, to pull out edges. Have fun! The goal is to spread the dough until you achieve the desired thickness. I played with it until it fit on this rotating pan, almost 14" in diameter. By the way, I love this rotating pizza stove. It had dual heating elements so both the crust and toppings achieve the lovely golden brown.
Toppings:
1/2 10 oz jar tomato chutney (Espy's, Tybee Island)
1/2 16 oz package of whole milk mozzarella, shredded
1/2 small onion, thinly sliced
1 piece of grilled steak, chopped
8 large grilled shrimp, chopped
4 slices of grilled center-cut bacon, chopped
I spread tomato chutney on my pizza, then sprinkled with half of cheese, while shooing S. away because he was trying to steal some cheese, lol. Then I added onions, shrimp, steak, and bacon. It would have been nice to add some peppers and mushrooms but we did not have any... :( I sprinkled with more cheese and baked on the rotating pan for 18 minutes, until cheese was golden brown and bubbly. It was yummy!
I shared here:
 |
| Ready to bake! |
 |
| And now ready to eat! |
2 tbsp olive oil
2 tsp salt
1/2 tbsp sugar
1/2 tbsp rosemary
3 cups bread flour (I always use King Arthur's)
3 tsp instant dray active yeast
Add all ingredients to the breadmaker bucket, set on Dough, and let it do its magic! When dough is ready, place it into the large oiled bowl. Cover and let rest in a warm place for another hour. Divide into two balls. If only making one pizza, refrigerate or freeze the other ball for later use (you can store it in the fridge for several days). I often make breakfast pizza the next day. Anyway, back to directions... Roll out the ball or spread with hands, toss, rotate while holding by the edge, to pull out edges. Have fun! The goal is to spread the dough until you achieve the desired thickness. I played with it until it fit on this rotating pan, almost 14" in diameter. By the way, I love this rotating pizza stove. It had dual heating elements so both the crust and toppings achieve the lovely golden brown.
Toppings:
1/2 10 oz jar tomato chutney (Espy's, Tybee Island)
1/2 16 oz package of whole milk mozzarella, shredded
1/2 small onion, thinly sliced
1 piece of grilled steak, chopped
8 large grilled shrimp, chopped
4 slices of grilled center-cut bacon, chopped
I spread tomato chutney on my pizza, then sprinkled with half of cheese, while shooing S. away because he was trying to steal some cheese, lol. Then I added onions, shrimp, steak, and bacon. It would have been nice to add some peppers and mushrooms but we did not have any... :( I sprinkled with more cheese and baked on the rotating pan for 18 minutes, until cheese was golden brown and bubbly. It was yummy!
I shared here:
No comments:
Post a Comment