School Pizza

 Servings: 8

Ingredients :

Crust :

2-2/3 cup flour

3/4 cup powdered milk

2 T sugar

1 package quick rise yeast

1 tsp salt

1-2/3 cup warm water (110-115)

2 T vegetable oil

Filling :

1/2 lb Italian sausage

1/2 lb ground chuck

1/2 tsp pepper

1/2 tsp salt

1 (8oz) block mozzarella cheese

Sauce (I made the day before) :

1 (6oz) can tomato paste

1 1/2 cups water

1/3 cup olive oil

2 cloves garlic minced

1 t salt

1 tsp pepper

1/2 T dried oregano

1/2 T dried basil

1/2 t dried rosemary

Instructions:

Crust :

Preheat the oven to 475.

Spray an 18 x 13 sheet pan with Pam and lay parchment paper down.

Add flour, powered milk, sugar, yeast, and salt to a large bowl. Whisk to blend.

Add oil to warm water. Pour into the flour mixture. Stir with a wooden spoon until batter forms. Don’t worry about lumps - you just want no dry spots.

Spread dough onto a sheet pan with fingertips until even. If the dough doesn’t want to cooperate then let it rest for 5 min and try again.

Bake just the crust for 8-10 min. Remove from the oven and set aside.

Filling :

Brown meats (add salt and pepper) until it resembles crumbles. Drain, set aside.

Get out sauce.

To assemble the partially baked

crust:

Spread sauce all over the crust.

Sprinkle meats.

Sprinkle cheese.

Bake at 475 for 8-10 min. Until cheese starts to brown.

Let stand for 5 min, cut into slices and serve.

ENJOY!! 

Notes

The sauce was good, but too much sauce for a half-sheet. Too much meat too, could reduce by 1/2. The crust was thick, dense and pastey. Could reduce the crust by half to thin it out, add more flour until it resembles dough (instead of batter), and let it rise a bit so it’s more airy

Stuffed Hatch Chile Peppers

 

Servings: 4

Ingredients

8 Hatch Chile Peppers
1 ½ cup Shredded Chicken (rotisserie)
¾ cup small cubed sharp Cheddar Cheese
8 oz softened Cream Cheese
2 TBS Dalmatia Fig Spread (can substitute with honey)
½ tsp Crushed Red Pepper
3 cloves Garlic, crushed
pinch Salt and Pepper
1 lb pckg of Slice Bacon

Steps

Bring a large pot of water to a boil.
Add Chile peppers and boil for 4 minutes.
Remove peppers and allow to cool.
In a medium sized mixing bowl, add cream cheese, chicken, cheddar cheese, fig spread, red pepper, garlic and salt/pepper. Mix until well blended. (I do this in the mixer).
Preheat oven to 400°.
With a sharp knife, slice peppers down the center from the top to close to the bottom. Remove seeds for less heat or leave them for more heat.
Open the pepper and fill with chicken mixture, using a small spoon.
Wrap bacon around the pepper starting from top to bottom. Keep ends of bacon on the bottom of the pepper to avoid using toothpicks to hold it.
Line a large baking tray with foil and set a cooking rack on top of it.
Place peppers on the cooking rack and bake for 45 minutes or until the bacon is cooked.
Serve and enjoy.

Notes