HOMEMADE PIZZA PIE AND A GIVEAWAY!



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Hello! How are you today? Me, I'm a little bit hot....supposed to be almost 90 degrees here in Upstate NY today (which is NOTHING, I know, compared to where so many of my readers live, but still.....), and our house is un-air conditioned. But at least I'm in my cool office this afternoon, underneath one of the greatest inventions known to man: the  ceiling fan....aaah! And since I have told so many of you that I will never, ever complain again about heat, when all I do is complain about ccccold for 8 months of the year, well, I'm really not complaining....just chatting! Isn't that just what we girls like to do?

Hey, guess what? I have an amazing recipe for a homemade pizza crust and topping to go into your recipe files today, but before I get to that, I need to discuss a little bidness, so bear with me......

I'm announcing a fun give-away from Willow House...their fantastic Margarita Mix. And really, who WOULDN'T like an icy cold Margarita on a hot summer day? This boxed mix makes 16, count 'em, 16 beverages, just perfect for your next get together! To win, just send me an e-mail at lnwillard@hotmail.com, and let me know what you love most about Margaritas---the winner will be chosen next week..,...



So, we used to be big take-out or delivery pizza people, but since I've discovered how easily I can make my own from-scratch pizza crust, well, we've changed. No more greasy cardboard boxes! No more cold slices! My family just loves to get creative with toppings, and we make the crust from whole-wheat flour, so there's much less guilt associated with having that extra slice. Really, you should give homemade pizza a try--you won't be sorry! Here's the flour I use, and the yeast and cornmeal I use--but you can always use regular white flour, if you prefer the texture over whole wheat.......

The first thing I do is mix the flour, yeast and salt together, then add hot tap water mixed with olive oil to the flour mixture.....

Add additonal flour, but only enough to make a stiff, unsticky dough. Knead on a lightly floured cutting board for about 5 minutes, or until dough is smooth and elastic.....

Cover with a towel and let rest for about 10 minutes. Knead dough about 10 more times and roll out on a floured surface until desired pizza crust size and shape is achieved..............

Lightly grease a pizza stone or cookie sheet with olive oil, then dust with cornmeal (don't skip the cornmeal....it really adds a nice texture)..........

Place pizza dough on baking surface and shape edges into an upturned rim...........

Bake at 450 degrees for 8 minutes, let cool for at least 10 minutes, then add your favorite toppings.

We're still riding the Pescatarian train around here (1 more month until chicken, 1 more month until pork.....), so we like this Carmelized Onion and Gorgonzola topping I'm about to show you. BUT, you can always go the traditional route with tomato sauce, any vegetables you like, and maybe some ground sausage or pepperoni. For today's topping, the first thing I always do is carmelize my sweet Vidalia onions in a little bit of brown sugar and butter. Don't worry if the onions seem like a lot for one pizza...they cook waaayyyy down. Check it out..............

These onions are so fabulous--they add a wonderful sweetness to the pizza that contrasts so well against the cheeses.

I had some fresh rosemary and oregano in my garden, so I chopped them up and added them to the top of my baked pizza crust, along with a little olive oil and garlic powder............

Arrange onions and roma tomato slices over crust, then sprinkle with Gorgonzola, Mozzarella and Parmesan cheese (or, use any cheese you prefer). Next top with olive slices, if desired...........

By the way, your kitchen will smell HEAVENLY while this bakes, especially with your yeasty homemade crust! Bake for about 12 minutes at 450 degrees, or until the cheese are bubbly and starting to brown. Let sit for 5-10 minutes, then serve...............

I hope you enjoy this "slice" of heaven as much as we do! Here's the recipies....

EASY HOMEMADE PIZZA DOUGH

Makes enough for one large pizza

3 cups flour

1 1 / 2 tsp. salt

1 package rapid rise yeast

1 cup HOT tap water (but not boiling)

2 tblsp. olive oil

cornmeal

Set aside 1 cup flour. In a large bowl, mix remaining flour, salt and yeast. Mix hot tap water with olive oil; stir into dry mixture. Add only enough reserved flour to make a stiff dough. On a lightly floured surface, knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes. Knead dough 5-10 more times and roll out on a floured surface until desired pizza crust size and shape are achieved. Place on a pizza stone or baking sheet, greased and sprinkled with corn meal. Shape edges to an upturned rim. Bake at 450 degrees for 8 minutes. Crust is now ready for your choice of toppings....

CARMELIZED ONION AND GORGONZOLA PIZZA TOPPING

3 tblsp. butter

3 tblsp. brown sugar

2 large sweet yellow onions, very thinly sliced

2 tblsp. olive oil

2 tsp. garlic powder

fresh or dried herbs of your choice (oregano and basil are classic)

3 plum tomatoes, thinly sliced

1 1 / 2 cup shredded Mozzarella cheese

4 oz. crumbled Gorgonzola cheese

1 / 4 cup grated Parmesan cheese

1 / 2 cup sliced black or greek olives

In a large skillet over medium heat, melt butter and brown sugar. Add onions and cook for 15-20 minutes or until golden brown, stirring occasionally. Brush pizza crust with oil; sprinkle crust with garlic powder and herbs. Arrange onions and tomatoes over crust. Sprinkle with cheese and olives. Bake at 450 degrees for 10-12 minutes, or until cheese are bubbly and starting to brown. Let cool for 5-10 minutes, then serve.

TODAY I'M SO GRATEFUL FOR....

*My hardworking daughter--three jobs this summer, with nary a complaint about being tired.

*My hardworking husband, who makes our wonderful life possible.

*Peanut butter and apples--my favorite snack!!