Hello there! I’ll share with you guys a quick re-cap of yesterday’s events before moving into one of my favorite recipes. Painting started at about 8 a.m. yesterday – we got a lot done and it’s amazing what a coat of paint can do to a room. Derek and I headed to the gym in the afternoon. After 3 miles on the treadmill, I hopped over to the fitness class room to complete a circuit workout. I had no workout planned and my workout ended up going like this:
After completing this circuit twice, Derek demanded that I hold a fitness step steady for him so he could see how high he could jump – I definitely should not have agreed to participate, but I did… Luckily we left with no broken bones.
After our workouts and a couple hours by the pool, we got together with friends for dinner at Ciccio’s – this seems to be our go-to place when no one can pinpoint what they are in the mood for. I never complain, as Ciccio’s is my favorite, and also my former place of employment.
NOW ON TO WHAT I PROMISED YOU ALL!
It is a truth universally acknowledged that the members of Derek’s family are masters of the home-made pizza craft. Part of my fantastic vacation week included home-made pizza night last Wednesday.
My favorite family introduced me to their masterpiece several years ago on Christmas Eve. Their tradition is to make their pies on Christmas Eve when they get home from church (the pizza is a big factor in me agreeing to marry Derek… Kidding!). Luckily, they are kind enough to extend this tradition to any time of year, and I was able to partake this week.
Davis creating the masterpiece
Finished Product – Bon apetite!
Here is the recipe that I was granted permission to share with you all.. Consider yourself lucky!
1 package active dry yeast
1 cup warm water (105 to 115°)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons vegetable oil
2 1/2 cup all-purpose or whole wheat flour
Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously 20 strokes. The dough should be thick, and not too sticky that you can’t work with it. Let rest about 5 minutes. (If using self-rising flour, omit salt).
Divide dough in halves. Pat each half into 11-inch rounds on lightly greased cookie sheet or pizza stone with floured fingers. Bake for 15-20 minutes, until light brown. Remove rounds from oven and spread pizza sauce over the surface of the pizzas. Sprinkle with your favorite toppings**. Cook in oven at 425° until cheese is light brown, 5 to 10 minutes.
**The 2 family recipes call for the following toppings: 1)Parmesan cheese, hamburger, onion, green pepper, and mozzarella cheese. 2)Red peppers, grilled chicken, green pepper, onion, barbeque sauce. My favorite adaptation goes a little something like this:
1/3 cup grated fontina cheese
3/4 cup ricotta cheese
1 grilled red pepper
1/2 cup fresh basil leaves
extra virgin olive oil
2 tablespoons oregano
Salt and Pepper, to taste
Form the pizza dough in the same way as the above recipe. Divide dough in halves. Pat each half into 11-inch rounds on lightly greased cookie sheet or pizza stone with floured fingers. Bake for 15-20 minutes, until light brown. Divide the fontina cheese and spread over the 2 pizza rounds. Next, divide the onions, basil, and pepper between the 2 rounds. Return the pizza to the oven and bake 5-10 minutes.
In a separate bowl, mix together ricotta cheese, extra virgin olive oil, oregano, salt and pepper. Dollop the ricotta mixture onto the pizza after removing it from the oven. Let cool for 5 minutes, slice, and devour.
If you try out this delectable recipe, or put your own spin on it, let me know how it goes!