Cake Tricks

Pizza Dough

11:49 AM

Unknown

Ingredients

1 cup warm water, about 110 degrees F
1 packet dry yeast
1 tablespoon sugar
2 tablespoons olive oil
2 1/4 cups flour (may use a little more or less)
1/2 teaspoon salt

Directions

To the bowl of an electric mixer fitted with a dough hook, add the warm water and yeast and sugar and stir to dissolve the yeast. Add the olive oil, flour, and salt. Mix with the dough hook until the dough comes together and climbs up the dough hook. Remove the dough from the mixer and, on a floured surface, form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size.

Recipe courtesy Emeril Lagasse, 2000

CATEGORIES:

View All

Breakfast Pizza

11:48 AM

Unknown

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 Cricket Azima

CATEGORIES:

View All

White Pizza

11:54 AM

Unknown

Total Time: 20 min Prep: 10 min Cook: 10 minYield: 4 servings Level: Easy

Ingredients

1 (13.8-ounce) can refrigerated pizza crust dough (recommended: Pillsbury)
1/2 cup roasted garlic Alfredo sauce (recommended: Classico)
2 cups shredded Italian 5-cheese blend (recommended: Kraft)
1/4 onion, sliced
1 (6-ounce) package grilled chicken breast strips (recommended: Louis Rich)
4 roasted garlic cloves (recommended: Christopher Ranch)
1/4 cup shredded Parmesan (recommended: Kraft)
1 teaspoon Italian seasoning (recommended: McCormick's)

Directions

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

Carefully remove pizza dough from can. Unroll dough and place on hot oiled grill. Let cook 2 minutes and turn over using cookie sheet.

Spread Alfredo sauce over pizza leaving a 1-inch border. Next, top with remaining ingredients in order listed. Cover and cook 8 to 10 minutes, or until cheese has melted and begins to bubble. Serve hot.

INDOOR: Preheat oven to 425 degrees F. Lightly spray baking sheet with cooking spray; set aside. Carefully unroll dough and place on prepared baking sheet. Press out dough with fingers to form 13 by 9-inch rectangle. Bake in preheated oven for 7 minutes, or until crust just begins to brown. Remove crust from oven and top as directed. Return to oven for 8 to 10 minutes, or until crust is golden brown and cheese is melted and begins to bubble.

Recipe courtesy Sandra Lee

CATEGORIES:

View All

Breakfast Pizza

11:53 AM

Unknown

Total Time: 35 min Prep: 15 min Cook: 20 min
Yield: 6 servings Level: Easy

Ingredients

Pancakes:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
Pinch salt
2 eggs
2 cups milk
1 tablespoon vegetable oil, for griddle
Marinara sauce:
1 can diced tomatoes
1 (8-ounce) package cream cheese, room temperature
Scrambled eggs:
5 large eggs
1 tablespoon sour cream
Salt and freshly ground black pepper
1 tablespoon butter, for skillet
7 slices bacon, cooked and chopped
Assembly:
1 cup shredded mozzarella
2 tablespoons chiffonade fresh basil leaves
Butter
Maple syrup
For the pancakes:

Directions

For the pancakes:

Heat a nonstick griddle over medium heat while you prepare the pancake batter.

Combine the flour, baking powder, baking soda, sugar, and salt in medium bowl. Whisk eggs and milk together in another bowl until combined.

Whisk the dry ingredients to the wet ingredients and gently mix until incorporated.

Add the oil to the hot griddle and spread evenly to coat the bottom of the pan. Ladle about 1/3 cup of batter to the pan and cook the pancake for about 2 minutes. Flip the pancake and cook until brown on the other side, roughly 1 to 2 minutes longer. Transfer pancake to a plate. Repeat with remaining batter and set pancakes aside for assembly.

For the sauce:

In a medium bowl, combine tomatoes and cream cheese. Set aside until assembly.

For scrambled eggs:

Preheat a large nonstick skillet over medium heat for 1 minute.

Crack eggs into a large mixing bowl and whisk in sour cream; season with salt and pepper. Add butter to the hot skillet and allow to melt.

Add the eggs and reduce heat to medium-low. Scramble until cooked through, about 2 to 3 minutes. Stir in the bacon and set aside for assembly.

For assembly:

Preheat oven to 400 degrees F.

Place the pancakes on a sheet pan. Spread marinara sauce on each pancake and top with scrambled eggs and bacon. Sprinkle with basil and mozzarella cheese and place in the oven for 3 minutes or until cheese melts. Transfer to individual dishes and serve with butter and maple syrup.

Recipe courtesy Paula Deen

CATEGORIES:

View All

Breakfast Pizza

11:52 AM

Unknown

Total Time: 1 hr 5 min Prep: 20 min Inactive: 30 min Cook: 15 min
Yield: 4 to 6 servings Level: Easy

Ingredients

1 storebought pizza dough
2 tablespoons butter, melted
4 tablespoons Cinnamon-Sugar, divided, recipe follows
2 cups mascarpone cheese
1 tablespoon heavy cream
2 tablespoons lemon juice
1 teaspoon lemon zest (from 1 lemon)
2 cups mixed berries
Cinnamon-Sugar:
1 vanilla bean
1/2 cup sugar
1 tablespoon ground cinnamon

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter. Sprinkle with 2 tablespoons Cinnamon-Sugar and bake until golden brown, about 10 to 15 minutes. Cool the pizza crust on a wire rack.

Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest.

Spread the cheese mixture over the cooled crust. Top with mixed berries and sprinkle with the remaining Cinnamon-Sugar. Slice like a pizza and serve.

Cinnamon-Sugar:

Cut the vanilla bean in half, lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add sugar and cinnamon and stir to combine. Set aside in a small serving bowl.

Recipe courtesy Giada De Laurentiis

CATEGORIES:

View All

Pizza Dough

11:52 AM

Unknown

Ingredients

1 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for coating bowl

Directions

In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want.

In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency.

Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.

When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Top the pizzas as desired.

Basic Pizza Dough - By Hand Method

11:47 AM

Unknown

Ingredients

1 package active dry yeast
1 cup warm water (110 degrees F.)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil

Directions

In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

Preheat oven to 500 degrees F. and if you have one, place a pizza stone on the bottom rack of the oven.

Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. Transfer dough to a pizza peel and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings). Remove from the oven with a metal peel or spatula and serve immediately.

Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 6-inch circles. Place filling of choice in the center of one side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a metal peel or spatula and serve immediately.

Recipe courtesy Emeril Lagasse, 2001