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. 

Brownie Pizza with Berries

I made this one in a tart pan

This sweet treat was a hit at a recent quilt retreat I took it to. One bite has it all -  crispy crust, creamy topping, and juicy berries. Besides delicious, it is also pretty. For the group I made it in a 9x13 cake pan and cut it into squares.

BROWNIE PIZZA WITH BERRIES

Brownie Crust:

1 brownie mix (Duncan Hines)

¼ cup water

⅓cup vegetable oil

1 egg

In a large mixing bowl, beat the brownie mix with water, oil, and egg until well blended. Note that the ingredients to add to the mix are different from the box directions. This makes the crust thinner and denser than the usual brownie. Spread in a greased pan (9x13-inch or large pizza or tart pan). Bake uncovered, in preheated 350-degree oven on center rack for 18-20 minutes or until just firm to the touch at the center of the brownie. Set aside and let cool completely. 

Marshmallow Frosting:      

½ cup unsalted butter, softened

1 cup powdered sugar

pinch of kosher salt

7 oz jar marshmallow fluff

1 tsp pure vanilla extract

In a large mixing bowl, using an electric mixer, beat butter, powdered sugar and salt until light and fluffy. Fold in marshmallow fluff and vanilla, stirring until smooth. 

      

When brownie crust is completely cooled, spread with prepared marshmallow frosting, spreading evenly to the very edges of the brownie. Top frosting with berries – sliced strawberries, blueberries, etc. I also used chunks of fresh pineapple. 

You could use strawberries and blueberries to make a flag design for a patriotic dessert. 

To serve, cut into wedges or squares with a pizza cutter. 

The 9x13 pan that went to Quilt Retreat