Cookin' with Carol recipes on NBC5 - September 2008

Homemade Pizza with Tomatoes and Basil

Makes 1 pizza; serves 4

Make homemade pizza night a tradition in your household with this simply delicious recipe.

crust:

2/3 cup warm water (105°-115°F)

1 teaspoon active dry yeast

1 teaspoon sugar

1 3/4 cups all-purpose flour, plus more, if needed

2 tablespoons whole-wheat flour

1 teaspoon kosher salt

1 teaspoon olive oil

topping:

8 ounces tomato sauce

1/2 teaspoon garlic powder

1 teaspoon dried oregano

6 ounces mozzarella cheese, thinly sliced

2 Italian plum tomatoes, thinly sliced

1/2 cup fresh basil leaves

Measure warm water into a large bowl. Sprinkle yeast over warm water, add sugar, and stir well. Let stand for 5 minutes. Add 1 1/4 cups of the all-purpose flour, the whole-wheat flour, salt, and olive oil to the yeast and water. Stir until mixture forms a smooth dough. Turn dough out onto a floured board. Knead in enough of the remaining all-purpose flour to form a dough that is smooth and elastic, about 7 to 8 minutes (the dough may be a bit sticky, but try not to add too much flour). Place dough in a lightly greased bowl (olive oil is recommended for flavor), turning to coat. Cover and let rise until doubled in size, about 2 hours. (After this point, you can cover bowl with plastic wrap and refrigerate for up to 24 hours---bring dough out of the refrigerator 1 hour before you assemble the pizza.) Punch dough down, let rest for 5 minutes (so crust will be easier to shape).

Place a pizza baking stone in the oven (according to manufacturer’s directions) and preheat oven to 450°F. Roll out pizza crust dough to about 12 inches, round or oval (don't worry if the shape is not perfect!). Place dough circle on a pizza peel that has been dusted with cornmeal (or a lightly greased cookie sheet), and top with tomato sauce (mixed with garlic powder and oregano), mozzarella cheese slices, plum tomato slices, and fresh basil leaves. If using a pizza peel, transfer dough to the baking stone in the oven. Bake for 10 to 12 minutes, or until crust is golden brown and cheese is melted. Cut into slices to serve.

Notes:

A pizza peel is a large wooden “paddle” that allows you to easily transfer a ready-to-bake pizza to a pizza stone in the oven.

(Air Date: September 6, 2008)

Elephant Ears

Serves 8 to 10

This popular fair food favorite is aptly named due to the rather large size and shape. Although traditionally a deep-fried dough, topped with cinnamon and sugar (or fruit toppings), my version is baked for a healthier alternative. It’s a great dessert treat to share with friends and family.

1 loaf frozen bread dough

1/2 cup sugar

1 tablespoon cinnamon

1/2 teaspoon grated nutmeg

2 tablespoons butter, melted

1 (15-ounce) can pie filling (apple or cherry)

Thaw dough according to package directions (or you can use your favorite basic white bread dough recipe, letting dough rise until doubled in bulk). Roll dough out into a large circle (about 12 inches in diameter). In a small bowl, stir together sugar and cinnamon. Sprinkle half of the cinnamon-sugar mixture on top of the dough. Fold the dough over and roll out again to a 12-inch slightly round size (it will be somewhat flat on one side due to the fold, so it will slightly resemble an elephant’s ear). Pierce dough all over with the tines of a fork (this will help any steam to escape, so it will bake evenly.) Bake in a preheated 375°F oven for 25 to 30 minutes, or until golden brown. Brush the top surface with melted butter and sprinkle the remaining cinnamon-sugar mixture on top. Spread pie filling on top, if desired, or serve with simply the cinnamon-sugar topping.

(Air Date: September 27, 2008)