mmmmmS'Mores Dessert PIZZA! Hello!

Ok ok, my name is NotjustaChick....and I'm addicted to made-from-scratch-ooey-gooey-doesn't-matter-if-savory OR sweet PIZZA.  There.  I admit it.  YEEEUP.  Addicted.  I blame my honey.  His love of pizza that has a crispy on the outside, soft "puffy" inside crust, loaded with toppings has lead me down this path. Well folks...my journey to perfect pizza has made its next pitstop - S'Mores Dessert Pizza.

It started off with an invite to dinner by one of my best girlfriends.  I love have dinner with them- she has two awesome - fun - kids.   Now, being as though I don't have any kids of my own (whoa...wait... does a dog and a honey count?!...ANYWAYS...) I like to try out new and fun recipes for when we're all together.  They liked helping me BBQ Pizza a while back.. they are kids...kid's like chocolate and marshmallows AND us "adults" are kids at heart ...who doesn't like s'mores round a campfire?! Who doesn't like PIZZA?! Well.. this chick.. LOVES them both - equally.  So why not combine them?! This dessert pizza is SWEET  with a side of lick-your-fingers-between-every-bite kind of fun messy to eat dessert. Ooey-gooey goodness placed on stop of a slightly salty/sweet pizza dough and toasted using the broiler of your regular oven!  Easy-Peasy, no campfire required...

S'Mores Pizza

 Pizza Dough

• 3/4 cup warm water
• 1 1/2 tsp active dry yeast
• 1 tbsp olive oil
• 1 tsp sea salt (I used Vanilla Sea Salt**...but any will do)
• 1 tsp brown sugar
• 1 3/4 cup all purpose flour

S'mores Toppings

• 1 jar of Marshmallow Fluff
• 6-10 full size graham crackers
• 2 regular size chocolate bars (I used Cadburry's Milk Chocolate with Toffee bits)
• 1/2 cup mini marshmellows
• 1/4 cup Caramel Sundae Topping (for drizzle)

- Put the warm water in your stand mixer bowl and sprinkle the surface with the yeast. Let stand for 2 minutes to soften, then whisk with a fork to blend. Let stand until bubbly, about 10 minutes.

- Whisk in the olive oil and salt.

- Using your dough hook, then begin adding the flour gradually, until fully incorporated. The dough will be very moist and sticky.

- The dough should be moist and a little tacky. Shape into a ball.  

- Generously oil  a bowl, place dough in bowl  and turn the dough to coat it in the oil. Cover the bowl with plastic wrap and let the dough rise in a warm draft free place until doubled in size.  (mine took about an hour)

- Punch dough, cover, and let rise until doubled again.

- Preheat oven to 500F

- Generously oil a pizza pan, carefully shape out the dough onto the pan, cover and let stand for an additional 10 mins.

- Prick dough with fork several times to help avoid it puffing up in the middle

- Bake at 500F for about 20 mins, or until the crust is just starting to turn golden on the top and bottom

- Remove from Oven, and let cool slightly

- Spray a spatula or spool with cooking spray to assist with the spreading of the Marshmallow Fluff

- Spread Marshmallow fluff into a even layer ontop of the pizza crust.  This is your pizza "sauce"

- Chop the chocolate bars into small chunks, they do not need to be even sized...

- Spread the chocolate chunks on top of the "pizza sauce"

- Break the graham crackers into chunky pieces, and spread onto the pizza

- Next up - spread out the mini marshmellows on top of the other toppings....

- Turn the broiler on your oven to high. (550F) 

*note - I did not raise the oven rack to the top, I used the next one down from the top, in order to slow the "toasting" down a bit...give time for the chocolate to melt, crust to crisp up a bit more, before the marshmallows toasted too quick - make sure you watch carefully, as once the marshmallows start to turn golden, they brown up quick!*

- Place pizza on the second rack down from the top in the oven, and allow the marshmallows to "toast" - just like you would over a campfire

- Once Marshmallows are toasted golden, remove pizza from oven, and drizzle caramel topping over top of entire pizza

- Slice using a pizza cutter or large knife

We found this pizza to be extremely sweet (in a totally awesome...s'mores round the campfire way).. so start with smaller pizza slices, as these trully are a decadent dessert!  I must say... our dinner party of 3 adults... 2 kids... didn't have any trouble with this one though....

  As usually.. submitting this to yeastspotting....as this pizza dough is working phenomenally for me on all accounts!  Thinking next try will be a fruit based one.. you know.. like what you find at the Pizza Hut Buffet.. mmmmmm pizzahut.... 

**Also - note from above ingredient listings - Vanilla Sea Salt... I've mentioned their sea salts several times in several posts here... but honest to goodness...these are awesome. Sea to Sky Seasonings  I've now got 2 different "variety packs" of their salts, and man-o-man the flavour boost is incredible!  Edible Canada (another fav place) sells their salts...and you can order online - bonus! But it's seriously worth the trip down to Edible Canada's store and restaurant (Granville Island, BC) - you wont be disappointed!  (and no, I was not paid, endorsed...anything by these guys.. their stuff/food is just as addicting as PIZZA)

Have a great week!!

Pizza on the BBQ – living the outdoor lifestyle

The sun is shining, the birds a humming… and… the tummy’s a rumbling.  Who reaaaaally wants to turn on the oven on when there’s so much to do outside?  When the house feels like it’s a 100F?! NOT ME. During the warmer months (okok, maybe even during the not so warm ones as well), my BBQ is my cooking appliance of choice.  I believe I take after my dad in that respect.  He could BBQ anything…and it always came out mouthwatering delicious.  Well, Dad... how about this… Homemade Pizza cooked.. in a third of the time (compared to a regular old oven)… on the BBQ.  YEEEEEEUUUUP.  It’s going to be hard to look back now! Can you tell I'm super-duper EXCITED about this new-to-me-knowledge?!  The crust was nice and crisp on the outside…soft and doughy on the inside… as close as I’ve been able to come in mimicking the “fast food- greasy-pricey variety” - BUT without all the grease and price tag!  While the dough was rising, I even had a chance to take advantage of a beautiful spring evening and play a little bit with my point and shoot camera, it’s amazing how our yard has just come alive in what seems to be just a few weeks!

Now, I will not claim to have re-invented the wheel on the pizza dough.  I’m sure that everyone has their own style… own recipe…and own ways to make the dough restaurant quality.  I’ll share what worked for me…  as with all yeasted dough, a warm, draft free place along with a little time… works in your favor.  Of course, submitting this to Yeastspotting, without sites like this.. I wouldn’t even have a clue. 

Pizza on the BBQ

Pizza Dough

·         ¾ cup warm water

·         1 ½ tsp active dry yeast

·         1 tbsp olive oil (plus a bit more for coating bowl)

·         1 tsp sea salt (I love the bacon flavored version, but any sea salt will do)

·         1 ¾ cup all purpose flour

- Put the warm water in your stand mixer bowl and sprinkle the surface with the yeast. Let stand for 2 minutes to soften, then whisk with a fork to blend. Let stand until bubbly, about 10 minutes.

- Whisk in the olive oil and salt.

- Using your dough hook, then begin adding the flour gradually, until fully incorporated. The dough will be very moist and sticky.

- The dough should be moist and a little tacky. Shape into a ball.  

- Generously oil  a bowl, place dough in bowl  and turn the dough to coat it in the oil. Cover the bowl with plastic wrap and let the dough rise in a warm draft free place until doubled in size.  (mine took about an hour)

- Punch dough, cover, and let rise until doubled again.

While dough is rising prepare your toppings.  What I’ve learned with this whole “BBQ Pizza thing”, is that less is more.  The pizza cooks in under 8 minutes, and requires you not only to be ready with the toppings, however, that to ensure you have a perfectly cooked topping at the same time as your crust is golden brown and crisp, you need to make sure the heat of the BBQ can melt and cook your topping as desired.  For a reference, I’ve been using a small side plate as my guide.  1 for the toppings, and 1 for the cheese. 

- When you are ready to go, generously oil a pizza pan, and carefully shaping the dough, spread out onto the pan, cover and let stand for 10 mins.

- In meantime, turn your BBQ on, my grill has 4 burners, and to start I keep all 4 on high to heat it up as hot as it will get (above 600F)

-Turn burners to low, and place the Pizza pan, with the plain dough on the grill, lid down, for about 2 – 3 mins, or until the bottom is just starting to turn golden.

-Working quickly, remove from BBQ, generously oil top of crust, and flip the crust over.

-Top pizza as desired and return to the BBQ until cheese is bubbling, and crust is golden brown. (5 mins)

-Remove from grill, and let stand for 5 mins, slice and enjoy! YUM YUM!

Hints and Tips:

-          If the top of your crust isn’t browning as desired, brushing or spraying oil (or melted butter) along the crust will help brown it up quickly.

-          For the Pizza shown, I used spinach, red pepper, chorizo, black forest ham with a mixture of feta cheese and marbled cheese

-          Having everything ready, and outside next to the grill is absolutely necessary to ensure a fast cook

-          Pre-cook all meat toppings to ensure they are fully done when the rest of the pizza is cooked

Below are the pictures taken – with an old point and shoot camera – during the time the pizza dough was rising! 

This time of year is when Mother Nature seriously shines, all the new life, vibrant colors.  I’m lucky enough to have these all growing in our front and back yard!

Whatever you choose to do this weekend..try and take a moment or two  to get outside... For those on the West Coast... It's supposed to be a beauty!  Cheers!

Garlic & Herb Homemade Pizza Crust & that special "Mushy Day"...

SO, most "bloggers" I know, did a big write up in anticipation for Valentine's Day - showcasing all the yummy desserts that are often associated with that mushy day.  Me -not so much.  Oh don't get me wrong, my intention was there.  I had the best of intentions to bake up some creative sweet treat for my honey.... but... time just wasn't on my side... heck, I even was "kicked out" of my kitchen....without really even knowing what was going on... while HE took over the kitchen, and the results... definitely "sweet", cute..adorable...and not to shabby tasting!  BUT before I was allowed to see why I was told to "drive home slowly", I thought I'd share what made this year's "mushy day" special.  You see, we decided we didn't need to go to a fancy restaurant, spend inflated dinner prices to enjoy each other's company... nope, we decided we were going to play a little in our own kitchen...  and this was the result:

Garlic Herb Pizza Dough

How can you go wrong with Homemade Pizza?! Also... since I've been playing with dough..bread..etc... why not make a homemade crust.  The pizza itself, we added whatever deli meat / cheese, whatever we had (minus the kitchen sink) haha...  ham, pepperoni, peppers, mushroom, capocolla, chorizo, feta, monteray jack and cheddar cheese, used a simple marinara pasta sauce (seasoned with garlic, salt, pepper to taste), and voila!  Homemade YUMMY Pizza.  But of course, it all starts with the pizza dough, this one... is fast and easy... and most important, pretty darn good :)

Garlic & Herb Pizza Dough

• 1 tablespoon olive oil
• 2/3 Cup lukewarm water
• 1/4 teaspoon salt
• 1 teaspoon active yeast
• 1 tablespoon fresh chopped garlic cloves
• 1 tablespoon each fresh oregano, parsley, basil - chopped (if using dried herbs, cut amounts in half)
• 1 teaspoon onion powder
• 2 cups all purpose flour

- Dissolve yeast in lukewarm water. (let site for 10 mins)

- Place flour in bowl of mixer. Add dissolved yeast, oil, water, salt, garlic, oregano, parsley, basil, onion powder.

- Using dough hook, mix well at medium-low speed until all ingredients are incorporated and a dough ball forms around dough hook.

- Knead for a few more minutes (on a lightly floured surface) until it is smooth.

- Lightly oil ball and place in a large bowl, cover, and let rise in a warm, draft free area for 1 hour
- Spread the dough on a large, greased pizza pan (or a cookie sheet works too)

- Spread pizza sauce onto dough, spreading out to about 1/2 inch inside of the edges.

- Add desired toppings...be creative!

- Bake in a pre-heated oven for 22 mins @ 400F

- Remove from oven and let sit for 5-10 mins, cut pizza into desired slices and enjoy!

And now.... the reason I wasn't allowed in the kitchen... (or even in the house for a few extra hours after work on the 14th...) ....

OK ... you can say it...  "awwww"  I was totally surprised, and impressed!!  It has to be one of the sweetest things anyone has done for me.  ..... he even made it a layered cake.  *bless* 

I am one lucky girl to have someone in my life willing to put in that extra special effort.. just for me.  XOR.....

Cheers!