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Pizza Hut Dessert Pizza

December 29, 2011 6 comments

1 cup warm (105F) water
2 cups flour
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast
Fruit Filling:
1 − 21 oz. can pie filling (cherry, blueberry, or apple)
Crumb Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon
2 cups powdered sugar
3 tablespoon Milk
1 tablespoon Melted margarine or butter
1 teaspoon vanilla
Combine yeast and warm water and let proof for 3 minutes. Add to other crust ingredients in a large bowl and knead for 10 minutes. Cover with plastic wrap, and allow to rise for about 12 hours. Preheat oven to 500F. Roll the dough on a floured surface until it is about the diameter for your 16 inch pizza pan. Place in pan and form the dough to the edge. Brush with vegetable oil and prick with fork. Prebake for 3 minutes. Remove from the oven and spread with
pie filling. Mix crumb topping ingredients with a fork or pastry blender. Spoon over pie filling. Return pizza to the oven and continue to bake for 10−15 minutes or until crust is light golden brown. Remove and drizzle with vanilla glaze.
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Pizza Hut Creamy Italian Dressing

December 29, 2011 Leave a comment

2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup mayonnaise
3/4 cup extra−virgin olive oil
1/3 cup freshly grated Parmesan cheese
Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesan cheese. Transfer to a jar with a tight−fitting lid and store in the refrigerator. Shake well before using.
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Pizza Hut Original Pan Pizza

December 29, 2011 3 comments

1 1/3 cups Warm water (105F)
1/4 cup Non−fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outter edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1″ of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
7. Cut in six slices.
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Pizzeria Uno’s Chicago Deep Dish Pizza

December 29, 2011 Leave a comment

Pan Dough:
1 cup Warm tap water (110−115ø)
1 pkg. Active dry yeast
3 1/2 cups Flour
1/2 cup Coarse ground cornmeal
1 teas. Salt
1 lb. Mozzarella, sliced thin
1 lb. Italian Sausage, removed from the Casing and crumbled
1 can Whole tomatoes, drained and Coarsely crushed
2 cloves Garlic, peeled and minced
5 Fresh basil leaves, chopped fine
4 tbls. Freshly grated Parmesan Cheese
Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky. Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15−inch deep dish
pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15−20 minutes before filling.
Preheat the oven to 500 degrees. While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of it’s excess fat. Drain and chop the tomatoes. When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and Parmesan cheese. Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done. Serve immediately.
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California Pizza Kitchen Chicken Tequila Fettucine

December 4, 2011 11 comments

1 pound dry spinach fettucine
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream
Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes. Toss with a little oil and set aside.
Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila, and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers,stirring occasionally, with
remaining butter over medium heat for 3−4 minutes. Add chicken and soy sauce; toss and add reserved tequila/lime paste and cream. Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well−drained spinach fettucine and remaining cilantro.
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California Pizza Kitchen Thai Chicken Pizza

December 4, 2011 11 comments

Makes 2 9−inch pizzas
1/2 Cup peanut butter
1/2 Cup hoisin sauce
1 Tbsp. honey
2 tsp. minced ginger
2 Tbsp. sesame oil
2 tsp. soy sauce
1 tsp. Vietnamese chili sauce (or dried chili flakes)
1 Tbsp. oyster sauce
2 Tbsp. water
Thai chicken pieces:
1 Tbsp. olive oil
10 oz. boneless/skinless chicken beast, cut into 3/4−inch cubes
For the pizza:
Make pizza dough using your own recipe.
2 Cups shredded mozzarella cheese
4 scallions, slivered diagonally
1/2 Cup white bean sprouts
1/4 Cup shredded carrots
1/4 Cup chopped, roasted peanuts
2 Tbsp. chopped fresh cilantro
To make spicy sauce:
Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; Set aside.
To make Thai chicken:
Cook the chicken in olive oil over med−high heat, stirring, until just cooked, 5 to 6 min..do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator.
To make the pizza:
Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 2Tbl chopped peanuts. Transfer the pizza to oven: bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven.
Sprinkle 1T chopped cilantro over the hot cheesy surface. Repeat with remaining ingredients for a second pizza.
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Frozen Peanut Butter Pizza Pie

March 30, 2011 Leave a comment

2 Thin Dough 12 inch dough shells

2 Tbls. butter, softened

1 8 oz. package cream cheese, softened

1 cup creamy peanut butter, softened

1 1/2 cups powdered sugar

1 cup milk

1 12−oz. package Cool Whip

chocolate syrup

Preheat oven to 400°F.

Brush tops and rims of pizza shells with butter, place in center oven rack and bake 8 minutes. Remove and cool on wire racks. In a large electric mixer bowl, beat cream cheese and peanut butter, then add the powdered sugar in three portions, alternating with the milk. Fold in thawed Cool Whip, then spread mixture over the cooled pizza crusts. Freeze until firm. Serve pizzas cold, but not frozen. Just before serving, drizzle with chocolate syrup.

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