Pizza Bread…adding a new dimension

We’re still IN IT!  (Canucks I mean) – WOOOO! It’s “Foodie Friday”, and, since it IS the weekend, and we all have SOOOO much time to spend in the kitchen playing, I thought I’d share a new favorite way to make up Pizza…using the sauce as a dip, instead.. of a…well… topping? base? Layer that you put the toppings on?... what do you call the sauce on a pizza??  ANYWHO!

I present… Pizza Bread.  Not quite a loaf of bread… as I think there’s basically more toppings that “bread”…  Not quite a Pizza… as pizza’s are typically round (or rectangle-ish) and flat.  This is definitely a bread loaf… that is LOADED full of your favorite Pizza Toppings, baked – then you can use your favorite Pizza Sauce (Pasta sauce works too) to dip the warm slices in.  Perfect for a light dinner, a group Appetizer, or even a herd of hungry kids that needs a creative dinner dish to settle em' down around the dinner table..   It’s like pizza in a whole new dimension!  (hmmm, maybe I need some more coffee… or vino… or… )  Of course sending this to yeastspotting, as without sites like that... I wouldn't be able to do half the things with bread / yeasted dough!  love!!

Our household loves meat – just about any kind – on pizza, so I added a little more there, then tossed in some diced fresh peppers, and onions to add some sort of vegetable aspect (and colour!) I will warn ya… this could become the “NEW” pizza style…  so simple! Play with the “toppings”  - add in olives, feta, spinach – make it “greek style”…  or toss in some shredded cooked chicken, carmalized onions, bacon and serve with BBQ Sauce instead of pizza sauce.  Oh the options! Oh I’m starting to get the craving…..

Pizza Bread

·         1 teaspoon yeast

·         3.4 cup warm water

·         1 2/3 cups all-purpose flour

·         1 teaspoon salt

·         1 ½ cups TOTAL of favorite toppings, chopped

·         1 cup shredded mozzarella cheese

·         1 table spoon olive oil

-          Sprinkle yeast over warm water in mixer bowl.  Let sit for about 3 mins (until foamy)

-          Add in flour, salt, and using dough hook, mix until it just comes together



-          Add in 1 ½ cups favorite toppings and combine well.  Dough should be tacky, but still form a decent dough ball (add more flour or water if needed)

-         Let rise for about 1 hour; then put in the refrigerator for another hour.

-         Take the dough out of the refrigerator and flour counter space. Roll out into a rectangle shape

-          Sprinkle cheese over top. Carefully fold along the long side, like an envelope. Seal sides so cheese is not exposed.

-         Let rest, covered, while Oven is Preheated  to 450F

-         Let oven stay at 450 degrees for  20 minutes.

-         Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown.

-         About 5 minutes before taking it out, lightly brush the top with olive oil and let it finish baking.

-         Let rest on a wire rack to cool slightly before slicing as like “regular” pizza – Toppings are HOT-TA TA!

-         Cut up in slices, and served with warmed up pizza sauce (or pasta sauce), dunking in the slices as you go!

In preparation for Sunday’s game, and in case I’ve started something here….

GO CANUCKS GO!!

Risotto Balls bouncing onto the good ole' bandwagon

Well Hello out there, We're on the air, it’s hockey night tonight…. Seems like just a short time ago hearts were broken, tempers flared and our gorgeous city-Vancouver-was trashed, and golfing season began for a certain hockey team.  Let's hope there's not a repeat, after all.. it is JUST a game right?!   

Here we are again gearing up for another round of playoffs.  As one of my good friends recently stated… "he’s dusting off the ole’ bandwagon, preparing for whomever to join" – well move over, I’m jumping in. Why not right?! Aside from the fact it’s hockey (a Canadian staple) – playoff season – home team in it (so far)-there’s the whole social aspect.  Game night is something to look forward to whether it’s mid-week, or a weekend.  Whether  your team is #winning, or whether you’re going to end the night drowning a loss.  Social gatherings over a few beers (wines), whatever floats your boat.  The actual game time consists hopefully of cheers, some swearing, and of course…. Food, I mean what else is going to help with the consumption of all the beer?! O can't be the only one who gets game-time munchies!   Now, if you don’t plan on spending your hard earned cash in a pub for every game, why not stay in, invite a few over….and serve up some good easy grub!   I’ve got a few recipes in my back pocket for great pub-style appetizers / self serve meals.  As the play-off's proceed... My goal is to keep bringing you some fun, creative just plain ole' good eats! Who says game night food can't be more than ordering pizza in?!   Risotto Balls are perfect when you have the gang over and want to serve up something more than chips and dip. (though there is something about chips and dip..mmmmdip..) ANYWAYS.....


Risotto Balls

 Now, with a little bit of thinking ahead, the Risotto Balls are easy!  The night before the game, whip together some “Skinny Chicken Carbonara Risotto” make a little more than you typically would…  and volia – you’re half way to a wicked appy.   It’s always good to be able to use up leftovers in a creative way.  With the first game, of the first round of play off's for the Vancouver Canuck's tomorrow...tonight's a perfect night to think about making these...

Risotto Balls

• 2 cups of Risotto (cold)
• 1 cup shredded mozzarella
• 2 cups bread crumbs
• 2 tablespoons Italian seasoning
• 1 cup all purpose flour
• 2 eggs – whisked, splash of water
• Oil for frying
• Favorite Pasta sauce for dipping

- Mixe cold Risotto with shredded mozzarella cheese in medium sized bowl

- Taking a couple tablespoons at a time, using your hands, form into round balls.  Place on plate, and refrigerated for 30 minutes in fridge.

- Place in breadcrumbs and Italian Seasoning in a small, shallow bowl to prepare for dipping

- Place all purpose flour in another shallow bowl

- Place egg wash in a 3^rd shallow bowl

- Remove risotto balls from fridge, and working in a “production line”, dip risotto ball into the flour – then egg wash – then breadcrumbs.

- Deep fry until golden brown, remove and place on a paper towel covered plate to drain. 

- Repeat with remaining balls!

I like serving them with warmed up pasta sauce, just about any kind will do!  Just about any Risotto Recipe leftovers will do, play with it a little if you like.  Instead of shredded mozaralla, you could tuck in small boccocini cheese balls into the middle of the risotto.  Or how about making a seafood version, and mixing up cooked crab meat into the middle.   Just a fair warning, these puppies are addictive!

If you are following the stats, there is a good chance the Canuck's (statisically) can go all the way (2nd year in a row winning the President's Cup)... BUT... **sigh** we'll see!  Whatever you do for the games... whereever you watch... and whomever you cheer for.  Be careful jumping on/off that good ole' bandwagon...  we wouldn't want to you to break a leg or anything.  

Now....  GO CANUCKS GO!!