Thursday, July 11, 2013

My new favorite pizza

Hey family,
I just had to share this recipe-mostly for you mom. Not to toot my own horn but it was seriously one of the best pizzas Brian and I have had. It surprised me that Brian loved it so much considering it had spinach and artichoke hearts in it but he LOVED it. Make it and thank me later.


Crust:
from: http://www.howsweeteats.com/2012/03/garlic-bread-pizza-crust/

Garlic Bread Pizza Crust
makes one pizza
1 1/8 cups warm water (100-105 degrees)
3 teaspoons active dry yeast
1 1/2 tablespoons honey
1 1/2 tablespoon olive oil
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried basil
5 tablespoons unsalted butter
2 garlic cloves, pressed or very finely minced
2 tablespoons parmesan cheese
In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder and dried basil, stirring with a spoon until the dough comes together but it still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.
Preheat oven to 375 degrees F.
After the dough has risen, punch it down and place it back on the floured surface. Using a roll pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas). Place the towel back over the dough and let sit in the warm place for 10 minutes. While the dough is rising again, melt 3 tablespoons of butter. Mix it with the garlic and 1 tablespoon of parmesan cheese.
Bring the dough back out and using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. You can spread the butter all over, just make sure to focus on the edges. Use it all up! Continue to make your pizza with your desired toppings. Bake the pizza for 23-25 minutes (or longer if needed, depending on your toppings), or until crust and cheese are both golden. While pizza is baking, melt remaining butter and combine with the last tablespoon of parmesan.
Remove pizza from over and immediately brush the outside edges with parmesan butter, using it all up. Sprinkle a bit of parmesan over top if desired. Serve!

I have been using this recipe for awhile now and it's our favorite. It's the perfect amount of thick and fluffy. If you like more of a thin crust pizza maybe try something else. I follow this recipe exactly and I have yet to mess it up. SO good.

First make the crust and then while the crust is rising for the second time make the Alfredo sauce. 

SAUCE: I just found a quick recipe online for a homemade Alfredo sauce. I adapted mine from this one-http://allrecipes.com/recipe/chicken-alfredo-pizza/
The only differences I made were I used heavy cream instead of milk because, well, it's better. That made it too thick though so I just added milk until I had the right consistency that I wanted. Then I used parmesan cheese since that's what I had on hand. I also added just a shake of cayenne pepper to add a little extra kick. GO EASY!

After you add the butter mixture to the crust spoon on the Alfredo sauce on top of it. I added a lot and it spilled over into the oven but it was very creamy and delicious.

Then I just topped the sauce with chopped fresh spinach (I used a TON because I love it), a chopped up a jar of artichoke hearts, and some leftover chicken from the night before. I could easily eat it without the chicken though. Then I covered it in mozzarella and some parmesan and sprinkled some garlic salt and italian seasoning and baked it at 375 for 23 minutes. 
Perfection. 
Enjoy.  



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