Text 16889, 82 rader
Skriven 2011-10-22 19:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: frozen pizza
====================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 DS> I'll be damned if I'm going to pay
 DS> 5 bucks and upwards for an 8-inch frozen pizza.

Same here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pizza Rustica
 Categories: Abm, Pizza
      Yield: 8 Servings

  1 1/4 c  Milk; plus
      2 tb Milk; (if needed)
      2 tb Olive Oil
      1 tb Rosemary; chopped
      2 ts Salt
      1 tb Sugar
      3 c  Flour
      2 ts Yeast
           FILLING:
      1 lb Ricotta Cheese
      2    Eggs
    1/2 c  Romano Cheese; grated
      1 tb Parsley; chopped
    1/2 ts Salt
    1/4 ts Pepper
           TOPPING:
     15 sl Salami; thinly sliced
     25    Basil Leaves; coarsely
           chopped
     16 oz Roasted Red Peppers;
           drained
     12 sl Provolone Cheese; thinly
           sliced
           Salt and Pepper
  
  Place all dough ingredients in pan and program for knead and first
  rise. The dough will be firm and pull away from the side of the
  machine. While the dough is rising, prepare the filling.  In
  mixing bowl, whisk together all the ingredients and refrigerate
  until you are ready to assemble the pizza. Preheat the oven to
  400øF. with the rack in the center position. Grease a 9"
  springform pan.
  
  When the dough cycle is completed transfer the dough to a lightly
  floured work surface, cover it with a clean towel, and let it rest
  for 5 minutes. Cut the dough in 2 pieces; one piece should be one
  third of the dough and the other piece should be 2/3.  Roll out
  the larger piece to a 14" circle. Line the springform pan with the
  circle. A small amount of dough (1") should overlap the top of the
  pan. Arrange 5 slices of salami on the bottom. Spread a third of
  the ricotta filling over the salami, then sprinkle on a third of
  the basil. Lay out a third of the peppers. Lay out 4 slices of
  provolone. Repeat this pattern for the next 2 layers. Roll out the
  small piece of dough to a 9" circle. Brush water around the rim of
  the dough already in pan, then fit the 9" circle on top. Trim away
  about 1/2" of the overlapping dough from the bottom circle. Crimp
  together the top and bottom edges.

  Brush the top of the dough with olive oil and salt and pepper.
  With a pair of scissors, cut a vent in the top crust about 1" in
  diameter. Bake for 15 minutes at 400 F., then at 350 F. for 15
  minutes. Remove the pizza from the oven and immediately remove the
  sides of the springform. Cool before slicing to allow layers to
  set.
  
  Source: Pizza Etc from Your Bread Machine Typed by Meg Antczak
 
MMMMM


Cheers

YK Jim
 
... There are plenty of good three dollar pizzas... for five bucks.

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