Author Topic: The Easy-Peasy Pizza  (Read 1260 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
The Easy-Peasy Pizza
« on: September 15, 2012, 08:38:50 PM »
I was working outside on and off most of the day getting ready for colder weather and chopping down a lot of flowers and generally weeding. 

I gathered some Italian tomatoes, yellow pear tomatoes, cherry tomatoes and some basil from my garden.  I decided to use them to make a pizza.  The dough was easy to roll out and I used a fork to prick the skin.  Then I spread some pesto over the skin that I had made last week (it was defrosted from the freezer).  A three blend of Grande cheeses was added (given to me by Bob1) then tomatoes, sprinkled with sea salt and cracked black pepper, then more of the 3 blend cheese was added.  Next I used a sprinkling of EVOO over the top and brushed the rim skin with milk.  After the pie was baked I used some fresh basil to dress the pizza. 

The crumb was the lightest flakiest crumb I have ever tasted.  I enjoyed this easy-peasy pizza.
 
Of course, some Renaissance Faire Sangria went well with this pizza.   ;D

In my opinion this would be a great snack. 

Norma
Always working and looking for new information!


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #1 on: September 15, 2012, 08:39:30 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #2 on: September 15, 2012, 08:40:15 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #3 on: September 15, 2012, 08:40:56 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #4 on: September 15, 2012, 08:41:46 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #5 on: September 15, 2012, 08:43:33 PM »
Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #6 on: September 15, 2012, 08:44:11 PM »
Norma
Always working and looking for new information!

Offline pizzaneer

  • Registered User
  • Posts: 1477
  • Location: Nirvana
  • Pizza and zen more pizza
Re: The Easy-Peasy Pizza
« Reply #7 on: September 15, 2012, 10:17:39 PM »
will you be offering that at the market? Looks delicious!
I'd rather eat one good meal a day than 3 squares of garbage.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #8 on: September 15, 2012, 10:26:08 PM »
will you be offering that at the market? Looks delicious!

Brian,

Thanks, but I cheated and didn't make my own dough.  I bought it at the supermarket.  It was good though.

Norma
Always working and looking for new information!

Offline TXCraig1

  • Registered User
  • Posts: 12732
  • Location: Houston, TX
Re: The Easy-Peasy Pizza
« Reply #9 on: September 15, 2012, 11:33:06 PM »
In my opinion this would be a great snack. 

Heck yes it would. Why isn't there some in front of me right now???  :'(
Pizza is not bread.


Offline bakeshack

  • Registered User
  • Posts: 715
Re: The Easy-Peasy Pizza
« Reply #10 on: September 16, 2012, 02:18:46 AM »
It looks great!  Is that a pie crust/puff pastry dough?  That is actually a great idea for a snack (like a savory tart). 

Marlon




Offline deb415611

  • Supporting Member
  • *
  • Posts: 964
  • Location: CT
Re: The Easy-Peasy Pizza
« Reply #11 on: September 16, 2012, 07:24:48 AM »
that looks great Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #12 on: September 16, 2012, 07:29:45 AM »
Heck yes it would. Why isn't there some in front of me right now???  :'(

Craig,

There easily could be.   ;D


It looks great!  Is that a pie crust/puff pastry dough?  That is actually a great idea for a snack (like a savory tart).  

Marlon



Marlon,

Yes, you are correct, it was puff pastry dough.   :P  I never tried to make any puff pastry dough, but was looking on the web last evening and it doesn't look too difficult.  I even saw one recipe that had some whole wheat in it.

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #13 on: September 16, 2012, 07:32:17 AM »
that looks great Norma

Deb,

Thanks!  :)  Did you ever try to make puff pastry dough?  The slices were even good and flaky when eaten cold.

Norma
Always working and looking for new information!

Offline pizzaneer

  • Registered User
  • Posts: 1477
  • Location: Nirvana
  • Pizza and zen more pizza
Re: The Easy-Peasy Pizza
« Reply #14 on: September 16, 2012, 07:34:48 AM »
No, it's not too hard to make, if you have a little patience (and I know you do!).  The toughest part is all the rolling to make the laminations.  It's best to get the layers an even thickness, and for that, roller rings are invaluable.  Here's an example: http://www.kitchenkrafts.com/rolling-pin-rings/p/BE0031/
I'd rather eat one good meal a day than 3 squares of garbage.

Offline deb415611

  • Supporting Member
  • *
  • Posts: 964
  • Location: CT
Re: The Easy-Peasy Pizza
« Reply #15 on: September 16, 2012, 07:43:37 AM »
Deb,

Thanks!  :)  Did you ever try to make puff pastry dough?  The slices were even good and flaky when eaten cold.

Norma

I haven't made puff pastry dough.  I did take Ciril Hitz's Artisan Bread & Pastry class at King Arthur last fall and did make some croissants for the next few weekends which are very similar, croissants have yeast which puff pastry does not.    I wish I had time to make everything that I'd like to make, I'd like to play around with pastry more.  

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #16 on: September 16, 2012, 07:55:17 AM »
No, it's not too hard to make, if you have a little patience (and I know you do!).  The toughest part is all the rolling to make the laminations.  It's best to get the layers an even thickness, and for that, roller rings are invaluable.  Here's an example: http://www.kitchenkrafts.com/rolling-pin-rings/p/BE0031/



Brian,

Thanks for the link to the roller rings.  ;)  I might have to purchase some and give puff pastry a try. 

This is one blog that I was looking about at about making puff pastry dough.  http://www.barefootkitchenwitch.com/the_barefoot_kitchen_witc/2009/06/homemade-puff-pastry-dough.html

Does anyone have some good recipes for puff pastry dough they had success with?

Norma
Always working and looking for new information!

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21863
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: The Easy-Peasy Pizza
« Reply #17 on: September 16, 2012, 07:59:03 AM »
I haven't made puff pastry dough.  I did take Ciril Hitz's Artisan Bread & Pastry class at King Arthur last fall and did make some croissants for the next few weekends which are very similar, croissants have yeast which puff pastry does not.    I wish I had time to make everything that I'd like to make, I'd like to play around with pastry more.  

Deb,

Going to Ciril Hitz's Artisan Bread & Pastry class at King Arthur sounds like fun.  :chef:  Croissants sound interesting too.  8)  Maybe that dough could be used for a base crust for pizza too.  I have no idea about how that would work though, because I never made croissants either.

Norma

Always working and looking for new information!


 

pizzapan