Supreme Pizza Burgers

Total Time: 45 min Prep: 30 min Cook: 15 min

Yield: 4 servings Level: Easy

Ingredients

• 1 pound ground beef


• 1 pound Italian sausage (a little more is fine!)


• 1/2 teaspoon Italian seasoning


• 12 slices provolone


• 16 slices pepperoni


• Thinly sliced red onion, for topping


• 1 green bell pepper, sliced thick


• Sliced black olives, for topping


• 8 tablespoons jarred marinara sauce, plus a little more


• 4 kaiser rolls or good hamburger buns (kaiser rolls from the bakery section)


• Butter, for toasting


• Grated Parmesan (store bought)

Directions

Combine the ground beef, Italian sausage and Italian seasoning in a bowl. Knead the mixture together and form it into four large/thick patties.

Heat a skillet over medium-high heat. Fry the burgers on one side for several minutes, then turn the burgers. Lay 2 slices of provolone on each patty, followed by 4 slices of pepperoni. Add a couple of thin slices of red onion, a slice of green bell pepper and a pile of black olives. Spoon a little marinara sauce on top, then lay another slice of cheese on top of all the fillings.

Place the lid on the skillet and allow the burgers to cook all the way through while the cheese melts and the pepperoni warms.

Split the rolls and toast them in butter in a skillet until nice and golden and crisp. Spread both halves with more marinara sauce and sprinkle the sauce with Parmesan.

Lay the patties on the bottom buns, then top with the top buns. Serve immediately; hearty appetites are recommended!

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Basic Pizza Dough

Ingredients

• 1 cup warm (110 degrees F) water


• 1 (1/4-ounce) envelope active dry yeast


• 1 teaspoon sugar


• 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil


• 3 cups bleached all-purpose flour


• 1 teaspoon salt

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.

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Basic Pizza Dough

Ingredients

• 1 package of active yeast


• 2 teaspoons sugar


• 1 cup warm water (110 degrees F)


• 1/4 cup lard


• 3 to 4 cups flour


• 2 teaspoons salt


• Olive oil

Directions

In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until double in size, about an hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

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Supreme Pizza Burgers

Total Time: 45 min Prep: 30 min Cook: 15 min

Yield: 4 servings Level: Easy

Ingredients

• 1 pound ground beef


• 1 pound Italian sausage (a little more is fine!)


• 1/2 teaspoon Italian seasoning


• 12 slices provolone


• 16 slices pepperoni


• Thinly sliced red onion, for topping


• 1 green bell pepper, sliced thick


• Sliced black olives, for topping


• 8 tablespoons jarred marinara sauce, plus a little more


• 4 kaiser rolls or good hamburger buns (kaiser rolls from the bakery section)


• Butter, for toasting


• Grated Parmesan (store bought)

Directions

Combine the ground beef, Italian sausage and Italian seasoning in a bowl. Knead the mixture together and form it into four large/thick patties.

Heat a skillet over medium-high heat. Fry the burgers on one side for several minutes, then turn the burgers. Lay 2 slices of provolone on each patty, followed by 4 slices of pepperoni. Add a couple of thin slices of red onion, a slice of green bell pepper and a pile of black olives. Spoon a little marinara sauce on top, then lay another slice of cheese on top of all the fillings.

Place the lid on the skillet and allow the burgers to cook all the way through while the cheese melts and the pepperoni warms.

Split the rolls and toast them in butter in a skillet until nice and golden and crisp. Spread both halves with more marinara sauce and sprinkle the sauce with Parmesan.

Lay the patties on the bottom buns, then top with the top buns. Serve immediately; hearty appetites are recommended!

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Dough Pulled Prosciutto Pizza

Ingredients

• Pizza Dough:


• 1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour (recommended:


• Caputo OO Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour)


• 1/3 cup plus 4 tablespoons filtered water


• Sea salt


• 3/4 tablespoon dry active yeast* See Cook's Note


• *Cook's Note: Fresh yeast is preferable; follow package conversions if you can get it.


• Pulled Prosciutto:


• 1 (2-pound) prosciutto, skin on shank end from the deli (recommended: Prosciutto di San Daniele)


• 2 carrots, coarsely chopped


• 2 celery stalks, cleaned and coarsely chopped


• 2 yellow onions, coarsely chopped


• 1/4 cup cloves garlic, peeled and left whole


• 1 gallon water


• Melted Leeks:


• 1 leek, trimmed


• 5 tablespoons unsalted butter


• 1/2 cup white wine (recommended: Amaise)


• 1 cup heavy cream


• Salt and freshly ground black pepper


• Balsamic Caramelized Onions:


• 1 red onion, peeled


• 2 tablespoons olive oil


• Salt


• 1 tablespoon granulated sugar


• 1/4 cup water


• 1 cup balsamic vinegar


• Rosemary-Marinated Salt-Cured Black Olives:


• 1/4 cup salt-cured black olives


• 1 cup extra-virgin olive oil


• 1 sprig fresh rosemary


• Toppings:


• 2 ounces grated fontina cheese


• Grated Parmiagano-Reggiano cheese, as needed

Directions

For the dough: Mound the flour on a work surface and form a well in the center. Warm the filtered water to 90 degrees, dissolve the yeast and set aside for 15 minutes.

Add 1/2 teaspoon salt to the well along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is incorporated. Knead the dough until it is elastic, silky and no longer sticky. Add pinches of flour if necessary to reduce the stickiness but do not add too much or the dough will be dry. Knead the dough for 15 minutes.

Shape the dough into a ball and put the dough in a bowl covered with a damp cloth. Let the dough rise at room temperature for 1 hour. Punch down the dough, press out most of the air and shape back into a ball. Let the dough rise for an additional 3 hours. Punch down the dough, form into a ball and refrigerate for 24 to 36 hours to "retard" on a sheet tray covered with plastic wrap. When ready, let the dough warm to room temperature for at least 30 minutes before using.

For the pulled prosciutto: Add the prosciutto end, carrots, onion, celery and garlic to a stockpot and cover with cold water. Bring to a boil, reduce the heat and simmer for 2 hours. Allow the prosciutto to cool in the liquid for 1 hour. Remove the prosciutto, it should be fork tender. Pull the pork for service, discard half the outer skin and mix the rest in with the pulled prosciutto.

For the melted leeks: Cut the tops off the leeks to the tender part of the leek. Cut the leeks in half, top to bottom. Rinse the leeks well in cool water to remove all the dirt. Cut the leeks into 1/4-inch half moons. Saute the leeks on medium heat in a large saucepot with the butter. Cook the leeks until very tender, 30 to 40 minutes, stirring as needed. When the leeks are dry, deglaze with the wine. Reduce the wine until almost dry, and then add the cream. Reduce the cream until almost dry. Season with salt and pepper. Allow to cool before adding to the pizza.

For the caramelized onions: Slice the onion about 1/4-inch thick. Heat a large saute pan on medium-high heat. Coat the bottom of a pan with oil. Add the onions and stir to coat in oil. Add salt and the sugar. Saute the onions for 10 to 15 minutes. When the onions begin to brown, add the water and cook until evaporated, stirring occasionally. Add the balsamic vinegar and reduce until the onions lose their crunch and the pan is dry. Allow to cool before topping the pizza.

For the cured black olives: In a large stockpot, bring 1 gallon of water to a boil. Add the olives to a strainer and dip 5 to 6 times in the boiling water to remove the excess salt. Meanwhile, heat the extra-virgin olive oil on medium heat in a saucepan. Add the fresh rosemary and heat in the oil until just fragrant. Remove the pan from the heat and add the olives to the rosemary oil. Allow to cool at room temperature to marinate. Marinate the olives overnight to pick up the rosemary flavor.

For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F. Let it heat for at least 30 minutes.

Form the dough into a 12-inch disk with plenty of bench flour (make sure the dough is the same thickness throughout, especially the center). Place on a pizza peel dusted with flour and spread the melted leeks onto the dough evenly, leaving a 1-inch border around the outside.

Evenly spread 2 ounces grated fontina cheese, 3 ounces pulled prosciutto and about 1 ounce caramelized onions over the pizza. Scatter 8 rosemary-marinated salt-cured olives. Sprinkle with a little Parmigiano-Reggiano. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes. Remove the pizza from the oven and slice into 6 pieces. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Basic Pizza Dough

Ingredients

• 1 3/4 cup warm water


• 1 (1/4-ounce) package active dry yeast (recommended: RapidRise)


• 2 teaspoons salt


• 4 1/2 to 5 cups bread flour


• 3 tablespoons olive oil, plus more for bowl


• Cornmeal, for pan

Directions

Preheat oven at 450 degrees F.

Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.

Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.

Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (12-inch) pizza.

Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.

Cook's Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings.

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7 Super Useful Application Servers For Developers

Application servers are usually essential software frameworks that are used by developers. There are many of these that are available. Here are some of the more important ones that are used popularly.

1. Wildfly or JBoss Application Server

This is an application server authoured by JBoss and developed currently by Red Hat. It has been written in Java and runs on multiple platforms.

2. Zope

This is a free and open source web application server that has been written it Pytthon.

3. Apache Geronimo

Apache Geronimo is an open source server runtime that integrates the best open source projects to create Java/OSGi server runtimes that meet the needs of enterprise developers and system administrators. Our most popular distribution is a fully certified Java EE 6 application server runtime.

4. GlassFish

This is an open source application server, which is also the official reference implementation for Servlets 3.0.

5. Zend Server CE

According to their website, this is "the fastest PHP server around".

6. JOnAS

JOnAS is a leading edge Java EE 6 Web Profile certified Open Source OSGi Enterprise Server developed by Bull and OW2. (Official Website)

7. Jetty

Jetty provides a Web server and javax.servlet container, plus support for SPDY, WebSocket, OSGi, JMX, JNDI, JAAS and many other integrations. These components are open source and available for commercial use and distribution. (Official Website)

Source : http://www.showsites.org/sites/developerfeed.blogspot.in

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Variadic Objective-C Functions ( variable function parameters )

What are variadic functions?

Well, to be honest, I wasn’t exactly sure the name of these kinds of functions for years after I started programming. Just knowing the terminology will make your life a lot easier when googling for this same kind of thing in different programming languages.

In computer programming, a variadic function is a function of indefinite arity, i.e., one which accepts a variable number of arguments. Support for variadic functions differs widely among programming languages. (stolen from Wikipedia)

In the simplest of terms, it is a function that takes any number of arguments vs a function that takes a defined number of arguments.

iOS Library usage

There are multiple places that you run into variadic functions when doing iOS development. They are fairly simple to understand and use. The variable parameter can contain a comma seperated list of values and must be Nil terminated. Example below demonstratest creating a UIAlertView without any syntax

UIAlertView* alert = [[UIAlertView alloc] initWithTitle:@"Title"
                                                message:@"Message"
                                               delegate:nil
                                      cancelButtonTitle:@"Cancel"
                                      otherButtonTitles:@"OK", @"Ignore", nil];

Implementing your own Variadic function

Using these functions is simpler than creating your own function that accepts a variable parameter. Much of the syntax and usage is inherited from C, so it may seem a little bit foreign if Objective-C is all you know. Example below demonstrates sorting any number of NSString’s.

-(NSArray*) sort:(NSString*) values, ...

    NSMutableArray* sortableItems = [[NSMutableArray alloc] init];
 
    if( values == nil )
        return sortableItems;
    
    va_list args;
    va_start(args, values);
    
    NSString* str = values;
    do
    
        [sortableItems addObject:str];
    
    while( (str = va_arg(args,NSString*)) );
    
    va_end(args);
    
    return [sortableItems sortedArrayUsingSelector:@selector(caseInsensitiveCompare:)];

Explanation

The first thing to notice is the method definition. This is just syntax, but the ... signifies that this is a variable argument. The second thing is the nil check, values will always be a pointer to the first element of the variable argument, if the first element is nil we simply return an empty array.

The c-style stuff comes into play when you reach the va_list line. It is pretty simple, but you create a va_list and start reading from that list using va_start. I used a do , while loop because the va_arg function will move the pointer, and I wanted access to the first item. After you are done, of course, call va_end.

That’s all there is to making variadic functions in iOS

Source : http://www.showsites.org/sites/alexboyd.me

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Hawaiian Pizza

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.

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Pizza Dough

Yield: 3 pizza crusts Level: Intermediate

Ingredients

• 1 package active dry yeast


• 1 teaspoon sugar


• 1 cup warm water


• 1 tablespoon kosher salt


• Extra-virgin olive oil


• 3 cups 00 flour, plus more for dusting

Directions

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

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Breakfast Pizza

Total Time: 30 min Prep: 15 min Cook: 15 min

Yield: 4 to 6 servings Level: Easy

Ingredients

• 1 prepared thin pizza crust (about 10 ounces), such as Boboli


• 3 tablespoons extra-virgin olive oil


• 8 large eggs


• 1 (10-ounce) package frozen chopped spinach, cooked and squeezed dry, reserving 1 tablespoon of the liquid


• 1 cup chopped onion, about 1 medium onion


• Kosher salt


• Freshly ground black pepper


• 1/2 cup shredded Cheddar

Directions

Preheat the oven to 450 degrees F.

Brush the pizza crust on both sides with 1 tablespoon olive oil. Place crust directly onto the middle rack of the oven and bake for 10 minutes.

While the crust is cooking, break the eggs into a bowl and add the reserved spinach liquid. Whisk them well and season them with salt and pepper. Add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. Add the onions and cook until translucent, about 4 minutes. Add the dry spinach, breaking up the pieces, and heat through, about 2 minutes. Scrape the vegetable mixture into the eggs and beat it well to distribute the spinach evenly. Turn the heat down to low and pour the egg mixture back into the pan. Gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.

Spread the egg mixture evenly onto the baked pizza crust and top with the cheese. Return to the oven until the cheese is melted and lightly browned, about 1 minute. Serve hot.

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Dough Pulled Prosciutto Pizza

Total Time: 17 hr 15 min Prep: 2 hr Inactive: 12 hr Cook: 3 hr 15 min

Yield: 6 servings Level: Advanced

Ingredients

• Pizza Dough:


• 1 cup pizzeria flour or blend 50/50 bread flour and all-purpose flour (recommended:


• Caputo OO Pizzeria Flour or blend 50/50 King Arthur bread and all-purpose flour)


• 1/3 cup plus 4 tablespoons filtered water


• Sea salt


• 3/4 tablespoon dry active yeast* See Cook's Note


• *Cook's Note: Fresh yeast is preferable; follow package conversions if you can get it.


• Pulled Prosciutto:


• 1 (2-pound) prosciutto, skin on shank end from the deli (recommended: Prosciutto di San Daniele)


• 2 carrots, coarsely chopped


• 2 celery stalks, cleaned and coarsely chopped


• 2 yellow onions, coarsely chopped


• 1/4 cup cloves garlic, peeled and left whole


• 1 gallon water


• Melted Leeks:


• 1 leek, trimmed


• 5 tablespoons unsalted butter


• 1/2 cup white wine (recommended: Amaise)


• 1 cup heavy cream


• Salt and freshly ground black pepper


• Balsamic Caramelized Onions:


• 1 red onion, peeled


• 2 tablespoons olive oil


• Salt


• 1 tablespoon granulated sugar


• 1/4 cup water


• 1 cup balsamic vinegar


• Rosemary-Marinated Salt-Cured Black Olives:


• 1/4 cup salt-cured black olives


• 1 cup extra-virgin olive oil


• 1 sprig fresh rosemary


• Toppings:


• 2 ounces grated fontina cheese


• Grated Parmiagano-Reggiano cheese, as needed

Directions

For the dough: Mound the flour on a work surface and form a well in the center. Warm the filtered water to 90 degrees, dissolve the yeast and set aside for 15 minutes.

Add 1/2 teaspoon salt to the well along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is incorporated. Knead the dough until it is elastic, silky and no longer sticky. Add pinches of flour if necessary to reduce the stickiness but do not add too much or the dough will be dry. Knead the dough for 15 minutes.

Shape the dough into a ball and put the dough in a bowl covered with a damp cloth. Let the dough rise at room temperature for 1 hour. Punch down the dough, press out most of the air and shape back into a ball. Let the dough rise for an additional 3 hours. Punch down the dough, form into a ball and refrigerate for 24 to 36 hours to "retard" on a sheet tray covered with plastic wrap. When ready, let the dough warm to room temperature for at least 30 minutes before using.

For the pulled prosciutto: Add the prosciutto end, carrots, onion, celery and garlic to a stockpot and cover with cold water. Bring to a boil, reduce the heat and simmer for 2 hours. Allow the prosciutto to cool in the liquid for 1 hour. Remove the prosciutto, it should be fork tender. Pull the pork for service, discard half the outer skin and mix the rest in with the pulled prosciutto.

For the melted leeks: Cut the tops off the leeks to the tender part of the leek. Cut the leeks in half, top to bottom. Rinse the leeks well in cool water to remove all the dirt. Cut the leeks into 1/4-inch half moons. Saute the leeks on medium heat in a large saucepot with the butter. Cook the leeks until very tender, 30 to 40 minutes, stirring as needed. When the leeks are dry, deglaze with the wine. Reduce the wine until almost dry, and then add the cream. Reduce the cream until almost dry. Season with salt and pepper. Allow to cool before adding to the pizza.

For the caramelized onions: Slice the onion about 1/4-inch thick. Heat a large saute pan on medium-high heat. Coat the bottom of a pan with oil. Add the onions and stir to coat in oil. Add salt and the sugar. Saute the onions for 10 to 15 minutes. When the onions begin to brown, add the water and cook until evaporated, stirring occasionally. Add the balsamic vinegar and reduce until the onions lose their crunch and the pan is dry. Allow to cool before topping the pizza.

For the cured black olives: In a large stockpot, bring 1 gallon of water to a boil. Add the olives to a strainer and dip 5 to 6 times in the boiling water to remove the excess salt. Meanwhile, heat the extra-virgin olive oil on medium heat in a saucepan. Add the fresh rosemary and heat in the oil until just fragrant. Remove the pan from the heat and add the olives to the rosemary oil. Allow to cool at room temperature to marinate. Marinate the olives overnight to pick up the rosemary flavor.

For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F. Let it heat for at least 30 minutes.

Form the dough into a 12-inch disk with plenty of bench flour (make sure the dough is the same thickness throughout, especially the center). Place on a pizza peel dusted with flour and spread the melted leeks onto the dough evenly, leaving a 1-inch border around the outside.

Evenly spread 2 ounces grated fontina cheese, 3 ounces pulled prosciutto and about 1 ounce caramelized onions over the pizza. Scatter 8 rosemary-marinated salt-cured olives. Sprinkle with a little Parmigiano-Reggiano. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes. Remove the pizza from the oven and slice into 6 pieces. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Basic Pizza Dough

Ingredients

• 1 3/4 cup warm water


• 1 (1/4-ounce) package active dry yeast (recommended: RapidRise)


• 2 teaspoons salt


• 4 1/2 to 5 cups bread flour


• 3 tablespoons olive oil, plus more for bowl


• Cornmeal, for pan

Directions

Preheat oven at 450 degrees F.

Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.

Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.

Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (12-inch) pizza.

Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.

Cook's Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings.

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French Bread Pizzas

Total Time: 28 min Prep: 16 min Cook: 12 min

Yield: 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.

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