Total Time: 1 hr 50 min Prep: 20 min Inactive: 1 hr 30 min
Yield: 1 large pizza crust or 2 medium pizza crusts Level: Intermediate
Ingredients
Directions

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Use as directed.

Recipe courtesy of Emeril Lagasse, 2003


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Total Time: 28 min Prep: 16 min Cook: 12 minYield: 6 to 8 servings Level: Easy
Ingredients
  • Pizza Base:
  • 6 deli rolls or small baguettes, halved
  • One 24-ounce jar marinara sauce
  • 1 jar prepared pesto, optional
  • Five 8-ounce packages fresh mozzarella, sliced
  • Canadian Bacon and Pineapple Pizzas:
  • 5 ounces Canadian bacon slices, halved
  • 8 ounces canned pineapple chunks
  • Greek Salad Pizzas:
  • 5 tablespoons olive oil
  • Salt and freshly ground black pepper
  • One 12-ounce jar kalamata olives, chopped
  • 8 ounces crumbled feta
  • 4 ripe tomatoes, diced rough
  • 1/2 English cucumber, seeded and diced
  • 1/2 bunch fresh parsley, chopped
  • Pepperoni and Jalapeno Pizzas:
  • 1 cup sliced pepperoni
  • 6 to 7 jalapenos, sliced
  • Tomato Basil Pizzas:
  • Sliced Roma tomatoes, for topping
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 bunch fresh basil
  • Hamburger Pizzas:
  • Olive oil, for sauteeing beef
  • 1 pound ground beef
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • Hamburger Taco Pizzas:
  • 8 ounces grated Cheddar
  • 1 pound browned ground beef
  • Chopped romaine lettuce, for topping
  • Diced tomatoes, for topping
Directions

For the pizza base: Preheat the oven to 375 degrees F.

Lay the rolls cut-side up on a large baking sheet. Top each half with marinara sauce (or pesto for the tomato basil pizzas), followed by the mozzarella. Then add your toppings of choice. See below for directions for assembling specific pizzas.

Once the pizzas are assembled, put the baking sheet on the lowest rack for 8 to 10 minutes. Then turn up the heat to 425 degrees F and put the sheet on the highest rack until the cheese starts to bubble a bit and turns golden. Remove and serve immediately! Cut the pizzas in half right across the middle so there are mini French bread pizzas for everyone.

Pizza Varieties:

For the Canadian bacon and pineapple pizzas: Top with the Canadian bacon slices and pineapple and bake according to the directions above.

For the Greek salad pizzas: Leave off the sauce and brush the sliced rolls with 2 tablespoons of the olive oil; sprinkle with salt and pepper. Top with the mozzarella and bake according to the directions above.

While the pizzas are baking, toss together the olives, feta, tomatoes, cucumbers, parsley, the remaining 3 tablespoons olive oil and salt and pepper to taste in a medium bowl. Top the cooked pizzas with the chopped Greek salad.

For the pepperoni and jalapeno pizzas: Top with the pepperoni and jalapeno slices and bake according to the directions above.

For the tomato basil pizzas: Use pesto instead of the marinara sauce, and top with the tomato slices. Drizzle with the olive oil and sprinkle with salt and pepper. Bake according to the directions above. Top the cooked pizzas with the basil leaves.

For the hamburger pizzas: Heat the olive oil in a skillet over medium-high heat. Add the ground beef, red pepper flakes and salt and pepper and saute until the beef is no longer pink. Top the rolls with the sauteed ground beef and bake according to the directions above.

For the hamburger taco pizzas: Top with the Cheddar and ground beef and bake according to the directions above. Top the cooked pizzas with the chopped lettuce and tomatoes.

Recipe courtesy of Ree Drummond


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Total Time: 27 min Prep: 15 min Cook: 12 min
Yield: 4 servings Level: Easy
Ingredients
  • Prepared pizza crust (recommended: Boboli)
  • 2 cups shredded or cubed cooked chicken breast
  • 1 cup diced pineapple
  • 1 cup diced baked ham
  • 1 cup shredded part-skim mozzarella
  • 1 cup shredded Monterey Jack or Pepper Jack cheese
Directions

Preheat oven to 450 degrees F.

Place pizza crust on a baking sheet and top with all remaining ingredients, in the order listed.

Bake 8 to 12 minutes, until cheese is melted and bubbly.

,2005, Robin Miller, All Rights Reserved


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Total Time: 15 min Prep: 5 min Cook: 10 min
Yield: 4 pizzas Level: Easy
Ingredients
  • 4 eggs
  • 1/4 cup milk
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 (8-ounce) jar roasted red peppers, diced, reserve 4 (3-inch) strips
  • 4 whole-wheat English muffins, toasted
  • 1/4 cup jarred tomato sauce
  • 1/2 cup shredded white Cheddar
  • 2 links breakfast sausage, sliced into 1/2 thick slices
Directions

Preheat oven to 425 degrees F.

Heat a large saute pan over medium low heat.

In a medium bowl beat eggs with fork. Add milk, salt and pepper and mix until blended.

Add butter to pan, once all the butter has melted add the eggs. Using a rubber spatula continuously stir the eggs as they cook. Add chopped peppers just before the eggs start to set. Cook until fluffy and creamy in consistency.

Place the English muffins onto a sheet pan. Spread a tablespoon of the tomato sauce onto each toasted English muffin. Evenly distribute the scrambled eggs over the English muffins. Top each with 2 tablespoons of shredded cheddar. Make a smiley face on each pizza using the sliced sausage as eyes and a nose and red pepper strip as a smile.

Bake in oven for about 4 minutes or until cheese is melted.

Recipe courtesy of Cricket Azima


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Reese Witherspoon, Avon Foundation for Women Honorary Chair, poses with breast cancer survivors at the 2011 Avon Walk for Breast Cancer.Reese Witherspoon, Avon Foundation for Women Honorary Chair, poses with breast cancer survivors at the 2011 Avon Walk for Breast Cancer. (photo: Dimitrios Kambouris/Getty Images Entertainment/Getty Images)

The survival rates for bosom disease are great - superior to anything great, truly - particularly for bosom growth in its soonest stages.

The force of pink is a message that ought to stretch out a long ways past October, which is Breast Cancer Awareness month. As we move far from the pink inflatables, T-shirts and mottos, we have to keep on being mindful of our own bodies, as instruction is critical to survival. With respect to the bosom disease survivors, the individuals who are as yet battling and the ladies who have lost their fights, their stories ought to keep on being told. By sharing these ladies' stories, getting instructed and discussing what bosom disease mindfulness truly implies, we keep trust alive and motivate others to continue battling.

Bringing issues to light

Dr. Christopher Sherman, who works in mammography perusing at Memorial Medical Center in Lufkin, Texas, takes note of that one in eight ladies will be determined to have bosom tumor. Be that as it may, with right on time identification, Sherman clarifies that the chances for survival are high. As indicated by Sherman, mammography can distinguish bosom disease at its soonest stages; all the more particularly, before the growth can really be felt by the patient or by a looking at doctor.

"Ordinarily, [early discovery occurs] when it is under 1 centimeter in size," said Sherman. "This is known as a preclinical injury, on the grounds that it can't be felt by the doctor in the facility however can be seen on mammography." That's the reason general mammographies, which can identify these little tumors, are so critical. "The survival rates for bosom tumor are great - superior to anything great, truly - particularly for bosom disease in its soonest stages," he said. "Ladies simply need to get their mammograms. At that point the chemotherapy we have will work more often than not." (He does take note of that there are types of bosom malignancy that are impervious to chemotherapy, for example, the triple-negative bosom tumor.)

With expanded mindfulness and financing, Sherman plans to see further progressions made. "The poor economy counteracts satisfactory subsidizing for further change in chemotherapeutic treatment," said Sherman. "Should the nation think that its way back to flourishing, financing ought to wind up accessible to make more headways in disease chemotherapeutic operators, for example, quality coordinated treatments."

Regardless of that, ladies today still have numerous apparatuses to stay protected and sound. The American Cancer Society prescribes that a lady acquire a standard screening mammogram at age 35 then yearly mammography after age 40. Sherman says that bosom malignancy in ladies less than 40 years old is uncommon, however that it is still essential to get checked at 35 and to end up instructed about general bosom wellbeing mindfulness.

Ladies ought to recollect that a bosom disease conclusion is not a capital punishment, and there is still a high risk of survival. Nonetheless, for the lady who does get the news that she has bosom tumor, Sherman says there are some prompt steps that continue. "Commonly, the lady's doctor advises her the consequences of her bosom biopsy in that doctor's office. The lady's doctor sets up a meeting with a bosom specialist for surgery - fractional or complete mastectomy. This is normally done likewise day as the lady is told," said Sherman. He noticed that if a lady is determined to have DCIS or early stage intrusive ductal carcinoma, she ordinarily goes for halfway mastectomy, then postoperative radiation treatment. In the event that the disease is in more than one of four quadrants of the bosom is still early-arrange, then the lady commonly gets a mastectomy. In late-organize tumor, where the disease is bigger than 5 centimeters and/or metastasized to the axillary lymph hubs, he said, "then the lady goes to an oncologist for chemotherapy to therapist the malignancy in the bosom and lymph hubs before surgery."

Check Yourself

While planning your mammogram may not start until age 35, the American Cancer Society exhorts ladies in their 20s to teach themselves about bosom disease mindfulness. This incorporates figuring out how to perform the bosom self-exam or BSE. Full guidelines on the most proficient method to perform the BSE are recorded on the American Cancer Society's site (see Resources).

Most critical, Sherman says ladies ought to stay mindful of their bodies. "A lady ought to know her bosoms and notification when there is a protuberance," exhorted Sherman. In the case of anything seems sporadic, it ought to be checked by a wellbeing proficient quickly. Likewise, the American Cancer Society's site says its vital to note that discovering a change does not so much mean it is tumor. Don't self-analyze; contact your specialist on the off chance that you notice something not right. Keep in mind, early location is key. Furthermore, don't be reluctant to ask your specialist questions. Learning is force.

Never Stop Fighting

Early location helped her to survive. Notwithstanding, it was Jane Cashner's confidence, family and companionships that brought her through some of life's bleakest minutes. Cashner, who lives in Montgomery, Texas, clearly reviewed the inclination of hopelessness upon first being determined to have bosom growth in 2004. "I recall feeling that this was such a capital punishment and saw no trust at the time," said Cashner. "I encountered resentment, disarray, uncertainty, tension and a large number of different feelings. I cried a ton."

Cashner has stayed tumor free for a long time. Her account of survival bears demonstration of the way that having bosom growth is not a capital punishment. "With information and much petition to God, I discovered that there is quite a lot more trust than that. I invested energy finding out about the malignancy I had. I needed to discover how to be healthier, something I had not pondered," said Cashner.

Outfitted with learning, cherishing bolster and trust later on, Cashner discovered the quality she expected to take up arms against disease. Moreover, Cashner had the capacity get the malignancy right on time, as she saw a spot on her bosom and quickly looked for restorative consideration. "I had it tried a few times and the reports were all negative. I went ahead to chapel camp and when I got back, the spot had got a bit greater, so by and by I had it tried," said Cashner. "It was negative once more, yet my specialist needed to uproot it since it had developed. When I left surgery, I was staggered and numb to discover it was malignant."

In spite of first learning of the stunning news, Cashner said making a move right off the bat assumed a pivotal part in surviving. "There is so much data accessible today. Lives can be spared with ahead of schedule identification," said Cashner. "It has permitted me to live."





Ingredients
  • Pizza Dough:
  • 2 tablespoons sugar
  • 1 tablespoon extra-virgin olive oil, plus more for greasing
  • 1/2 teaspoon active dry yeast
  • 5 1/2 cups "00" pizza flour, such as Caputo
  • 2 tablespoons kosher salt
  • Tomato Sauce:
  • Two 28-ounce cans whole peeled tomatoes, packed in puree
  • Kosher salt
  • Pizza:
  • Fine semolina, for dusting
  • 1 pound fresh mozzarella, thinly sliced
  • 16 fresh basil leaves
  • Olive oil
Directions

Special equipment: Pizza stone and pizza peel

For the dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook. Let the mixture sit until foamy, about 10 minutes.

Mix the flour and salt in a bowl. With the motor running, slowly add the flour mixture to the yeast mixture. Keep mixing until a smooth, elastic dough forms, about 10 minutes.

Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap. Let sit at room temperature for 1 hour.

Divide the dough into four 12-ounce pieces and shape into balls. Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil. Cover tightly with plastic wrap and refrigerate for at least 24 hours.

For the sauce: Remove each tomato from the can and reserve 3 cups of the puree. Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse). Place the tomatoes in a food processor and pulse until just crushed but not pureed. (Alternatively, crush the tomatoes by hand or pass them through a food mill.) Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of puree and some salt.

For the pizza: Place a pizza stone under the oven broiler. Preheat the broiler for 30 minutes.

Working in four batches, dust a ball of dough heavily with semolina. Using your fingertips, press the dough from the center out, into a 10-inch circle, about 1/4-inch thick, leaving a 1-inch thick crust around the edges.

Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall. Slide your fingers around crust in a circular motion (like you would turn a steering wheel) until the dough in the center is stretched to about 1/8-inch thick. Repeat for the remaining dough balls. Transfer the dough to a semolina-dusted pizza peel.

Spread each pizza with about 1/2 cup sauce evenly over center of the dough, distribute a quarter each of the cheese and basil leaves, and drizzle with oil. Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes. Repeat for the remaining pizzas. Serve hot. Enjoy!

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

The 24 hour resting period of this dough is essential to retard the formation of gluten, resulting in the signature Neapolitan chewy, puffed pizza.

Recipe courtesy of Don Antonio by Starita


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Total Time: 1 hr 10 min Prep: 30 min Cook: 40 minYield: 6 servings Level: Intermediate
Ingredients
  • Tomato Sauce:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh minced rosemary leaves
  • 2 ounces diced pancetta
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pizza Pot Pies:
  • 3 cups Tomato Sauce
  • 2 cups diced roasted chicken
  • 2 cups broccoli cut into small, bite-sized pieces
  • 1 1/2 cups diced mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds pizza dough
  • 1/3 cup olive oil
  • 6 tablespoons grated Parmesan
Directions

Special equipment: 6 (10-ounce) ramekins

For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.

Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.

Recipe courtesy Giada De Laurentiis


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