Remember our meatball mania a few weeks ago? Well, we've put those little meaty balls of deliciousness to good use ever since. We've had 'em with a spicy apple glaze, a la' stroganoff, with marinara on spaghetti, and finally as one of the toppings on last night's pizza. Now wouldn't you say that's darned good use of a darned good thing?
Last night's effort combined leftover meatballs in marinara with sliced pepperoni, mushrooms, roasted red peppers and lots of cheese on our favorite pizza crust and made 2 people exceedingly happy to be chowing down on such a glorious thing in front of a roaring fire without having to stand in line at our local pizza emporium.
I know we've bragged about the pizza crust before, but it really is a cinch to make using a food processor - takes all of 30 seconds to whip up, an hour to rise and there you go....homemade pizza on the way.
Oh, in case you're wondering what's happening in our neck of the woods, the ocean has finally calmed down from last weekend's big storm and today is the second day in a row filled with blue skies and sunshine. Big Guy's off to the local lumber store to pick up some interior window trim and I've got the usual household chores to finish and menus to plan for next week before we can hit the recliners. TGIF!
Pizza Dough from JBug's Kitchen:
1 cup water
1 package active dry yeast (Rapid Rise is fine)
2-1/2 to 3 cups all purpose flour
2 tablespoons olive oil
½ teaspoon salt
In bowl of food processor with metal blade combine 1-1/2 cups flour with warm water and yeast. Mix well. Add 1 cup flour, olive oil and salt. Combine well until dough forms into one ball and rides on top of the metal blade (about 20 seconds). If dough is very sticky add more flour; however dough should be very soft. Remove ball of dough from processor and place in lightly oiled bowl. Cover with plastic wrap and place in a warm place to rise for 1 hour. After dough has risen remove to a floured board and cut in half. Form into 2 balls and cover with bowl. Allow to rest for 20 minutes before shaping. Makes 2 – 12 inch pizzas – we used one and a half for our extra large pizza and froze the rest for future use.
A year ago - Grilled Shrimp and Sausage with Red Rice
Two year's ago - Pumpkin Cake with Rum Cream Cheese Frosting
Three year's ago - Brats with Onions, Apples & Sauerkraut