Category: Pizza

Alastian Bacon and Fresh Cheese Tart Recipe

Ingredients:
1 package active dry yeast
1/2 cup warm water
4 cups bread flour, plus flour for dusting
1 1/2 cup cold water
1 tablespoon kosher salt oil, for bowl
1/4 pound slab bacon, cubed
1 tablespoon olive oil
1 1/2 cup thinly sliced yellow onions
3 tablespoons yellow cornmeal, for dusting pan
1 large egg
1 tablespoon all-purpose flour
1/4 cup grated Gruyere cheese
2 tablespoons water

** Fromage Blanc **
3/4 cup whole milk ricotta cheese
3 tablespoons plain yogurt
pinch salt

Directions:
The flammekueche, or “flaming tart,” is the Alsatian version of pizza.
Throughout the region, you’ll find rustic restaurants that make a specialty of
the dish. The floppy tarts are brought out from the wood-burning oven on a
wooden peel, slid directly onto the table, and devoured while they are almost
to hot to handle.
In a large mixing bowl, combine yeast and the warm water Let stand for 5
minutes Stir with a fork to blend Add 1/2 cup of the bread flour and blend well
Cover and let stand 45 minutes Add the cold water and salt Begin adding bread
flour 1 cup at a time, stirring well after each addition When dough becomes too
stiff to stir, transfer to a lightly floured surface and knead until smooth and
shiny (7 to 10 minutes) Place in a lightly oiled bowl and turn to coat dough
with oil Cover and let rise until doubled in bulk, about 1 3/4 hours In a
medium skillet over moderate heat, render bacon in olive oil until bacon fat is
melted and bacon is browned Transfer bacon to a plate with slotted spoon and
add onion to skillet Saute until slightly softened (about 5 minutes) Cool to
room temperature Preheat oven to 425 F Dust a pizza stone or heavy baking
sheet with cornmeal Whisk together Fromage Blanc, egg, and the 1 Tbsp flour
Punch down dough and roll into as large a circle or rectangle as will fit on the
baking sheet Transfer to prepared baking sheet Spread with Fromage Blanc
mixture to within 3/4 inch of edge Top with onions and rendered bacon and
sprinkle with grated cheese Brush edge of dough with the 2 Tbsp water Bake
until golden brown (15 to 20 minutes)

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Boboli Pizza Crust Recipe

So Easy to Make: preheat oven to 450 degrees F; top pizza crust with toppings; bake for 8-10 minutes. Remove Boboli pizza crust from wrapper. Top with your favorite ingredients. Bake on rack or baking sheet at 450 degrees F for 8-10 minutes.

Ingredients:

  • 1 package Dry Yeast
  • 1/4 cup Water
  • 2 1/4 cups Warm water
  • 6 tablespoons olive oil, + extra for pans
  • 6 cups Flour
  • 1 teaspoon Salt

Directions:
Dissolve yeast in warm water (1050F is perfect). Let it sit for two minutes. Add
the rest of the ingredients and mix well. Turn out onto board and knead for ten
minutes. Place back in bowl covered with a damp towel and let rise 30 to 40
minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans.
Dimple dough with fingers. Place on top the following mixture: Coarse sea (or
Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are
dried, soak them in water for 10 minutes and then pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 F for 25 minutes. May dip in olive oil.

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