Pizza Day

Last week was National Pizza Day. I had no idea of that designation until after I'd made pizza for lunch - but pizza is a popular meal at our house, so it was a lucky coincidence.  I wanted to try the "Easiest Pizza You'll Ever Make" recipe by King Arthur Flour. And it is! You can use this recipe as a 'do-it-yourself' party and let everyone add their own favorite toppings, or fix it yourself for your family. I reduced the original recipe by half, to make two medium pizzas; but if you make the recipe from the KAFlour website (kingarthurflour.com), or double this recipe posted here, you cam have three to four 12-inch pizzas for a party. Or you can easily double the original recipe (I would make 2 batches for easier handling) for a larger party. This dough is easy to mix and easy to work with. 

I made two pizzas ready for the oven, and instead of baking the second one, I wrapped it tightly in foil and put it in the freezer. To reheat/cook, let thaw slightly then put in a 400 degree oven for about 40 minutes. Cover with foil for the last 20 minutes to keep it from getting too brown. 

EASIEST PIZZA CRUST  

Ingredients: 

1 cup lukewarm water

½ tablespoon sugar

½ tablespoon active dry yeast

½ tablespoon salt

1 tablespoon olive oil (optional) 

2 ¾ - 3 cups all-purpose flour 

Toppings: pizza or spaghetti sauce and your choices: Browned sausage or ground beef, chopped green peppers, chopped black olives, mushrooms, onions, and shredded cheese. 

Directions: 

1.    Dissolve the sugar, yeast, and salt in lukewarm water (and olive oil if you’re using it).

2.    Add the flour, starting with 2 ¾ cups and adding more as necessary to make a soft, smooth dough. 

3.    Knead the dough (with your hands, a mixer, or your bread machine set on the dough cycle) until its smooth and elastic, about 7 – 10 minutes. 

4.    Place the dough in a lightly greased bowl or other container, cover it, and let it rise for 1 to 2 hours, whatever fits your schedule. (good time to prepare the toppings)

5.    Gently deflate the dough, and divide into two pieces. Roll each piece, on a floured surface, with a floured rolling pin, into a circle to fit a 12” pizza pan. To roll, work from the center to the outside like pie dough. Let the dough rest several times to relax it and make it more cooperative. Turn it over from time to time and roll the reverse side. 

6.    Place the rounds on pizza pans, pizza stone or baking sheets. 

7.    Preheat the oven to 450 degrees and get out the toppings. 

8.    Brush each crust with olive oil; spread with sauce and add your favorite toppings. Sprinkle the top with grated or shredded cheese. 

9.    Bake the pizzas for 15-20 minutes, until golden brown, the toppings are hot and bubbly and the cheese is melted. Remove the pizzas from the oven. 

10.  Transfer to pizzas to a cooling rack for about 10 minutes to let the toppings set. Slice and serve. 

Cherry-Topped Lemon-Coconut Cookie Cups

Its bake-sale season in our town!
The current issue of Food Network magazine featured contest winners for the Food Network and Land O'Lakes bake-sale recipe contest. One of my National Festival of Breads friends told me she had a recipe which would be published there, so I  anxiously awaited the magazine's arrival.
     This recipe from Patrice Hurd of Bemidji, Minnesota is beautiful and delicious! It is no wonder that Patrice won First Place with her entry. I made it with my almost-3 year old granddaughter's help (she licked the butter, sampled the coconut, and ate part of the cherries I had counted out). So with all that help, you know it is also easy! Don't they look like a party ready to happen? I think they will be a best seller at the next bake sale.

Here's the magazine - 2 covers at Barnes & Noble. Patrice's
recipe is the photo on the second cover. 

CHERRY-TOPPED LEMON-COCONUT COOKIE CUPS

Ingredients:

2 sticks unsalted butter, at room temperature

1 ¼ cups sugar

1 large egg, at room temperature

2 cups sweetened shredded coconut

1 ½ tablespoons grated lemon zest, plus ¼ cup lemon juice (from 2 lemons)

1 teaspoon pure vanilla extract

2 14 cups all-purpose flour

2 teaspoons baking powder

¾ teaspoon fine sea salt

¾ cup white chocolate chips

¼ cup cream of coconut

32 maraschino cherries, patted dry

Directions:

1.     Preheat the oven to 375°. Coat 32 mini-muffin cups with cooking spray; set aside.

2.     Beat the butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 1 minute. Beat in the egg, ½ cup shredded coconut, 1 tablespoon lemon zest, 3 tablespoons lemon juice and the vanilla. In a separate bowl, whisk the flour, baking powder and salt. Reduce the mixer speed to low, gradually beat in the flour mixture until just combined.

3.     Drop 1½ teaspoons dough into each mini-muffin cup (do not press the dough in). Bake until the edges of the cookies are lightly browned, 12 to 13 minutes. Transfer the pans to racks and immediately make a ½-inch deep indentation in the center of each cookie using the back of a melon baller or measuring spoon. Let cool 3 minutes in the pans, then loosen the cookies with a paring knife and remove to the racks to cool completely.

4.     Microwave the white chocolate chips with the cream of coconut in a small microwave-safe bowl in 20-second intervals, stirring, until melted and smooth. Stir in the remaining ½ tablespoon lemon zest and 1 tablespoon lemon juice.

5.     Put the remaining 1½ cups shredded coconut in a shallow bowl. Dip the top of each cookie in the melted white chocolate, then dip in the coconut to coat. Return coated-side up to the rack. Dip the bottom of a cherry in the melted white chocolate, then place in the indentation of the cookie. (if the melted white chocolate starts to thicken, microwave again to soften). Let sit until set about 10 minutes.