BBQ Turkey Pizza with Your Leftover Thanksgiving Turkey

We’ve been there, done that, eaten it and cooked it. Post Thankgiving always included a lunch of leftover turkey-something.

Sandwiches, spring rolls, quesedillas and turkey soup were our automatic go-to-gotta-eat-up-all-this-turkey dishes. This year, we’re committed to making something different that didn’t involve the turkey to be sandwiched in between something or simmered in broth.

We’ve broken all tradition and are making bbq turkey pizza. Why not? Everyone loves a bbq chicken pizza, so it seems perfect to do one with turkey. Let’s get rid of some of this turkey, ok? Let’s do this.

BBQ turkey pizza loaded with melted cheese will knock your socks off. Try it and trust us.

Regardless of how much turkey there is left over, you still make this pizza with a small batch of turkey. The flavor comes from the bbq sauce base, the oven roasted turkey and melted cheese. Consider it an open faced bbq turkey sandwich and you’ll be happy to be eating something other than a regular ol’ turkey sandwich post-Thankgiving.

This same idea and ingredient combination can also carry over to other dishes such as french baguette pizza and flatbreads. If you have any leftover french bread, simply slice them lengthwise and add these same toppings. If we had extra stomach room, we’d probably experiment with some bbq turkey quesedillas. Add a few glasses of cold beer and we’re set. Leftovers can be so fun when you get a little creative. 

Hope you all have a wonderful Thanksgiving. When it comes to connecting with folks who are obsessed with food, there’s never a dull story to share. Everyone has a dish or family moment was talked about. That’s the fun of Thanksgiving. Enjoying all the food, the family drama and the talk about how exhausted we all are and how we can’t wait till next year.

 Hugs,

Diane and todd

Yield: Makes two 10" Pizza

Total Time: 4 hours

The pizza dough is from our cookbook, Bountiful. The dough and topping can easily be made the day before and then assembled and baked as needed. The crust comes out best if baked on a pizza stone in the oven which has been preheated for at least 20 minutes, however you can always bake the pizzas on a baking sheetpan in the oven if you don't have a stone. Just sprinkle a bit of cornmeal on the sheetpan before laying down the stretched out pizza dough.

Here's a bit of the headnote from the book talking about handling the dough, "We’ve learned a lot from listening to great bakers and watching them bake their doughs. One thing they all seem to have in common is that they don’t overhandle the dough. The more you work it, the tougher it gets. With most of the great pizzas we’ve had, the bakers are not kneading their dough, but just mixing it and letting the yeast go to work. And when they handle their dough to make pizzas, it isn’t with a heavy, forceful hand, but rather by gently letting gravity stretch and form the dough. It is graceful and gentle. The amount of flour in the recipe should yield a dough that will be easy to handle with just a touch of extra flour for dusting when you are stretching it. If you are comfortable with handling the dough, experiment with putting a bit less flour in it. This will make for a lighter crust, but because the dough is wetter, it will be a bit more challenging to work with."

If your oven doesn't go as high as 550°F, the pizzas will still come out great, it just may take a little more time and the crust might not get the char that we personally love so much. You can also use a liberal dusting of flour instead of the cornmeal to keep the dough from sticking to the pizza peel.

1 1/4 cups (300ml) warm water1 teaspoon active dry yeast1 teaspoon honey1 1/2 teaspoons kosher or sea salt3 1/3 cups (415g) flour1 cup BBQ sauce, or amount to preferenceabout 1 cup cooked turkey pieces1 cup grated smoked gouda cheese (or other preferred cheese)kosher or sea salt, to tastefresh cracked black pepper, to tastecornmeal for dusting peelextra-virgin olive oil, for brushing the crustMake ahead (Dough):In a large bowl or resealable container, stir together the water, yeast, honey, and salt. Stir in the flour until no dry streaks of flour remain.Cover the dough and set aside in a warm area to proof for 1 to 2 hours, or until doubled in volume. Set aside in the refrigerator until chilled, or for up to 1 week
(see Note 1).When you are ready to make pizzas, preheat the oven to 550°F with a baking stone on the middle rack for at least 30 minutes. Have cornmeal and a pizza peel handy nearby for when you stretch the dough.Divide the dough in half and place the dough balls on a well-floured surface. Allow the dough to come to room temperature for about 30 minutes. The dough should feel soft and pillowy.While the dough comes to room temperature and starts to come alive, prep the topping ingredients so they will be handy nearby after you stretch the dough. Liberally sprinkle corn meal on the pizza peel. Set nearby while you stretch the dough.When the dough feels soft and pillowy, with floured hands, lightly flour the first dough ball. Using your fingertips, make indentations just inside the outer edge to form the outer crust rim (see photo in post). Using your hands, rotate and gently press out the dough, working from the center outward to flatten it, leaving the outer rim as untouched as possible. Gently push out to a circle 6 - 8 inches in diameter.Resting the dough on the tops of your hands,  rotate and circle the dough over the tops of your hands, gently stretching the dough to about 10 inches (25 cm) in diameter. Make sure to keep the rim thicker than the center. (If the dough starts to toughen and spring back too much while you work on it, allow it to rest for a few minutes so it will relax and soften.) Lightly re-flour your hands, the work surface, and the dough as needed to keep the dough from sticking.Lay the stretched out dough on the prepared pizza peel. Give it a little shake to make sure the dough isn't sticking to the peel. Gently brush oil on the outer crust. Shake the peel again to make sure nothing is sticking.Gently ladle and spread 1/2 of the sauce on the dough. Spread 1/2 of the turkey on the pizza, spread 1/2 of the cheese, and season with additional salt and pepper if desired.Bake for 10-13 minutes or until the crust is golden or even slightly charred if you like. While the first pizza is baking, repeat the stretching and topping instructions with the second pizza.Allow each pizza to cool for a few minutes, then slice and serve.

Over time in the fridge, the dough will gradually begin to change in texture when it gets baked, and will also develop a sourdough flavor. We prefer the texture and flavor of the dough after 24 to 36 hours of refrigeration, but it is still quite good when chilled up to 1 week.

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Brussels Sprouts and Bacon Parmesan Pizza

Pizza. Ahh, beautiful pizza. With a thin, bubbly crust which is slightly charred, and topped with a perfect balance of sauce, toppings and cheese. It is something worth obsessing over, and boy do we obsess over pizza.

Pizza is often our source of exploration when we set out to explore a town. Just about anywhere we travel, we’ll attempt to hunt down the area’s best offerings in pizza with the wood-fired tokens of devotion that often satisfy our personal cravings the most. We have been lucky enough to experience extraordinary pizza all over the country and of course in pizza’s homeland of Italy.

Great pizza for us isn’t something just for travel, either. In an even greater stroke of luck, in southern California, we have some of the best pizza in the country, headlined by Nancy Silverton’s Mozza. So with such extraordinary inspiration between our travels and local offerings, the bar for great pizza just keeps getting raised higher and higher.

Speaking of bar, if you are ever at the LA or OC Mozza locations, make sure try and grab a seat at the pizza bar where you get to watch the masters delicately craft exceptional pizzas. You might even pick up a technique or two to take back home into your own kitchen. We sure have.

We’ve learned things like treating the dough gently and with finesse. It isn’t mashed, pressed, and forced into shape. The dough is billowy soft before even beginning to stretch, and then great care is taken not to ruin that state.

We’ve learned to create indentions with the fingertips to seal off the outer crust, which is then rarely touched again except by the soft brushing of olive oil. The center is gently pressed with the fingers to widen out, then the dough is rested over the backside of the hands to rotate and allow gravity and the dough’s own weight stretch the dough into shape.  The process is quick but done with finesse.

These are some of the techniques that we’ve put into our pizza dough as we fine-tuned it for our cookbook, Bountiful. Take that dough and add whatever topping craving you desire. Lately with autumn filling our lives, a Brussels spouts and bacon pizza seemed just about perfect.

We cooked up the bacon until lightly browned (remembering that it was going to get cooked a bit more when the pizza baked), thinly sliced the Brussels sprouts, then sautéed everything all together. Add a little Worcestershire sauce for a bit of punch and layer between sauce and cheese.

It came out great even with the ovens not firing quite as hot as normal and only getting up to 475 degrees. The crust wasn’t quite as bubbly or charred as usual, but we aren’t complaining. Everything was quite delicious.

enjoy,

-Todd

after a light saute of the brussels sprouts and bacon, time to top the pizza

Enjoy a few slices for yourself…

Yield: Makes 2 -10" Pizza

Total Time: 4 hours

The pizza dough is from our cookbook, Bountiful. The dough and topping can easily be made the day before and then assembled and baked as needed. The crust comes out best if baked on a pizza stone in the oven which has been preheated for at least 20 minutes, however you can always bake the pizzas on a baking sheetpan in the oven if you don't have a stone. Just sprinkle a bit of cornmeal on the sheetpan before laying down the stretched out pizza dough.

Here's a bit of the headnote from the book talking about handling the dough, "We’ve learned a lot from listening to great bakers and watching them bake their doughs. One thing they all seem to have in common is that they don’t overhandle the dough. The more you work it, the tougher it gets. With most of the great pizzas we’ve had, the bakers are not kneading their dough, but just mixing it and letting the yeast go to work. And when they handle their dough to make pizzas, it isn’t with a heavy, forceful hand, but rather by gently letting gravity stretch and form the dough. It is graceful and gentle. The amount of flour in the recipe should yield a dough that will be easy to handle with just a touch of extra flour for dusting when you are stretching it. If you are comfortable with handling the dough, experiment with putting a bit less flour in it. This will make for a lighter crust, but because the dough is wetter, it will be a bit more challenging to work with."

If your oven doesn't go as high as 550°F, the pizzas will still come out great, it just may take a little more time and the crust might not get the char that we personally love so much. You can also use a liberal dusting of flour instead of the cornmeal to keep the dough from sticking to the pizza peel.

1 1/4 cups (300ml) warm water1 teaspoon active dry yeast1 teaspoon honey1 1/2 teaspoons kosher or sea salt3 1/3 cups (415g) flour4-5 slices bacon, cut into 1-inch pieces1 tablespoon Worcestershire sauce2 cloves garlic, minced or crushed1 pound (455g) Brussels sprouts, sliced thin1 cup tomato sauce, or amount to preference1 cup grated Parmigiana Reggiano Cheese (or other preferred cheese)kosher or sea salt, to tastefresh cracked black pepper, to tastecornmeal for dusting peelextra-virgin olive oil, for brushing the crustMake ahead (Dough):In a large bowl or resealable container, stir together the water, yeast, honey, and salt. Stir in the flour until no streaks of dry flour remains.Cover the dough and set aside in a warm area to proof for 1 to 2 hours, or until doubled in volume. Set aside in the refrigerator until chilled, or for up to 1 week
(see Note 1).When you are ready to make pizzas, preheat the oven to 550°F, with a baking stone on the middle rack for at least 30 minutes. Have cornmeal and a pizza peel handy nearby for when you stretch the dough.Divide the dough in half and place the dough balls on a well-floured surface. Allow the dough to come to room temperature for about 30 minutes. The dough should feel soft and pillowy.While the dough comes up to room temperature, make the brussels sprouts-bacon filling. Heat a large skillet over medium heat. Cook the bacon pieces until lightly browned. Stir in the Worcestershire sauce, garlic and brussels sprouts. Cook for about 1 minute or until brussels sprouts soften. Season with salt and pepper, and set aside to cool while you finish the dough.Liberally sprinkle corn meal on the pizza peel. Set nearby while you stretch the dough. When the dough is soft and pillowy, with floured hands, lightly flour the first dough ball. Using your fingertips, make indentations to form the outer crust rim (see photo in post). Using your hands, rotate and gently press out the dough, working from the center outward to stretch it, leaving the outer rim as untouched as possible. Press out to a circle 6 - 8 inches in diameter.Resting the dough on the tops of your hands, continue to rotate and circle the dough over your hands, gently stretching the dough to about 10 inches (25 cm) in diameter. Make sure to keep the rim thicker than the center. (If the dough starts to toughen and spring back too much while you work on it, allow it to rest for a few minutes so it will relax and soften.) Lightly re-flour your hands, the work surface, and the dough as needed to keep the dough from sticking.Lay the stretched out dough on the prepared pizza peel. Give it a little shake to make sure the dough isn't sticking to the peel. Gently brush oil on the outer crust. Shake the peel again to make sure nothing is sticking.Gently ladle and spread 1/2 of the sauce on the dough. Spread 1/2 of the brussel sprouts/bacon mixture on the pizza, spread 1/2 of the cheese, and season with additional salt and pepper if desired.Bake for 10-12 minutes or until the crust is golden and slightly charred. While the first pizza is baking, repeat the stretching and topping instructions with the second pizza.Allow each pizza to cool for a few minutes, then slice and serve.

Over time in the fridge, the dough will gradually begin to change in texture after it bakes, and will also develop a sourdough flavor. We prefer the texture and flavor of the dough after 24 to 36 hours of refrigeration, but it is still quite good when chilled up to 1 week.

View the original article here

Naan Breakfast Pizza

If you like making pizza at home and want a quick method that doesn’t include fussing with pizza dough, this is a great recipe to try.

I first met Chitra from The ABCD’s of Cooking in the winter of last year at a food blogger potluck. Since then, we’ve become good friends, and I’ve become a big fan of her blog, which specializes in Indian vegetarian cooking. What I love is that in addition to writing about traditional North and South Indian food, she’s also plenty creative when it comes to fixing up new dishes with Indian spices and other ingredients.

Like this breakfast pizza using naan as a base. I had it bookmarked for months before finally trying it yesterday. And of course, like many recipes, it was one that I should have made much sooner.

The pizza was just so splendidly easy. I made a few tiny changes to Chitra’s original recipe, such as just tossing the onions in olive oil before roasting instead of searing them. I also used rosemary and basil for the herbs instead of cilantro, and a combination of mozzarella and cheddar instead of parmesan and cheddar (you can also try Gruyère). But that’s about it. The recipe is so versatile that it opens itself to a lot of variations with cheeses, herbs, and other toppings.

It’s quite a filling breakfast or brunch, but you can also make it for an easy lunch or dinner.

And once summer hits, you can be sure I’m making this pizza again and again, with lots of fresh juicy tomatoes tossed on top.

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Naan Breakfast Pizza

Makes 2 individual pizzas

2 naan or flatbread 1 small onion, cut into thin slices1 tablespoon olive oil1/2 cup tomato sauce4 ounces fresh mozzarella, cut into thin slices1/4 cup freshly grated cheddar or ParmesanA few sprigs fresh rosemarySmall handful basil, choppedSalt and pepperPreheat the oven to 500 degrees F.Heat a dry skillet over medium-high heat. Lightly heat up the naan, about 30 to 60 seconds on each side. Toss the onions in the olive oil.Place the naan on a baking sheet. (I like to line the sheet with parchment paper for easy cleanup, in case the egg bubbles over.) Spoon the sauce over the naan and add a bit more to cover if you choose. Add the cheeses on top. Gently crack an egg on top of each naan. Sprinkle over with rosemary.Carefully put the baking sheet in the oven and bake for 8 to 10 minutes***, rotating the baking sheet 180 degrees halfway through. Bake until the cheese has melted and the egg is cooked to your desired level of doneness.Remove the baking sheet and sprinkle the chopped basil on top. Let it cool for just a few minutes before serving.

***I like to leave the yolks runny, but if you’re concerned about food-borne illnesses, cook the eggs for a few minutes longer until well-done.

Adapted from The ABCD’s of Cooking.

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Chicken Tikka Masala Pizza

Chicken Tikka Masala Pizza pictures (1 of 3)

I’ll be very honest. I’m quite possibly the worst baker in the whole world. I can’t follow baking instructions, no patience, always too hungry and can’t wait for hours to devour the baked goods, and that’s why I hardly attempt to bake. But recently, I’ve started to have a second thought about baking, thanks to my shiny new double oven gas range from KitchenAid which inspires and motivates to learn baking every time I set my eyes on the ovens.

So this past week, I asked my friend A to come bake with me. We decided to make an Asian-style pizza and came up with the idea of Chicken Tikka Masala Pizza. Chicken Tikka Masala (check out the recipe by What’s for Lunch Honey) is a delicious Indian recipe and makes a killer topping for the pizza. The exotic tastes of the spices and the chicken paired beautifully with the cheesy pizza. It was scrumptious and we couldn’t stop eating it.

Here is my Chicken Tikka Masala Pizza recipe, using a store-bought pizza crust. The ingredients list is lengthy and the method is long, but I assure you that the end result is rewarding.

(Click Page 2 for the Chicken Tikka Masala Pizza Recipe)

Pages: 1 2

As much as I love Indian food and grew up eating lots of Indian dishes, I don’t cook Indian food well. I am honored to have Meeta of What’s for Lunch Honey as a guest writer on Rasa Malaysia. I adore Meeta’s writing skills and droolsome food photography, plus she is such a fine cook. Please welcome What’s for Lunch…

I have many readers who are vegans or vegetarians, and they would always request me to post more vegetarian dishes. So, today, we have Sala of Veggie Belly sharing this mushroom tikka masala recipe with us. Mushroom tikka masala is one of my favorite dishes when I have Indian buffet. The combination of fresh mushrooms and the treasure trove of…

For as long as I can remember, I have always been an avid admirer of Indian cooking, especially the amalgamation of spices involved in developing each unique curry. Procuring these spices from the local Indian grocery store always bring back fond memories of the “spice trips” mom and I used to take to the Little India in my hometown of…

Indian cuisine is renowned far and wide for its rich flavors and generous use of bold spices. However there is one particular Indian dish that has gained prominence not just for its bold flavors but for its cooking method as well. And that is none other than the world-famous Tandoori Chicken. The name Tandoori Chicken is derived from the “Tandoor”,…

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Video- Artisan Pizza and Flatbread in Five minutes a Day

Pizza is one of those foods that makes all adults and kids happy. But homemade pizza is one that can not only warm the home, but get everyone excited to start creating custom “pies”.

Last month we traveled to Minneapolis to shoot the promo video for Jeff Hertberg and Zoe Francois’s new book, Artisan Pizza and Flatbread in Five minutes a Day. Both Jeff and Zoe have best selling books out already that you might already have. If you don’t already have these books, then they are a must on your bookshelf. Their creation of their no-knead dough has everyone making fresh bread so quickly and easily. When one thought that making fresh bread took a life time and a Ph.D degree, Jeff and Zoe proved them wrong and made fresh break making accessible, fun and successful.

Now their new book tackled homemade and handmade pizza in the same time it would take you to pick up the phone and call out for pizza delivery. Making homemade pizza is so easy and most importantly, fun. They have a wonderful recipe for quick and crusty pizza dough, along with a plethora of different pizza topping ideas. The selection of pizza recipes that they have in the book left us hungry even after eating 2 pizza’s each.

We set up the scene as a fun pizza party. Zoe and Jeff invited their friends and food bloggers: Stephanie Meyer, Laurie Jesch-Kulseth , Shaina & Ole Olmanson Michelle Gayer. Within a matter of minutes, we had Zoe’s beautiful, clean kitchen filled to the brim with fresh toppings, pizza dough and tons of flour on the floor. No pizza party is complete without flour dustings on the counter.

So hope you enjoy the video and join in on the Twitter pizza party. On November 15, make your pizza from the book, post it, and twitter it out to Zoe and Jeff at @ArtisanBreadin5 with the hashtag #PizzaPartyin5.

enjoy!

diane and todd

Video for #PizzaPartyin5 . You can also read the write up on Jeff & Zoe’s website : Breadin5.com

Some scenes from our #PizzaPartyin5 Video Shoot:

Zoe & Jeff prepared an endless array of pizza toppings

above: Moroccan flatbread with preserved lemons, cured olives, homemade harissa

custom creations made by pizza party goers: homemade pesto, ham, roasted peppers, feta cheese

Steph from Fresh Tart makes a gluten free pizza

simple yet satisfying pizza with fresh tomatoes, sauce & blue cheese

mozzarella, pimento & black olive pizza

hot, homemade sausage & thyme pizza from the oven

-

View the original article here

Video- Artisan Pizza and Flatbread in Five minutes a Day

Pizza is one of those foods that makes all adults and kids happy. But homemade pizza is one that can not only warm the home, but get everyone excited to start creating custom “pies”.

Last month we traveled to Minneapolis to shoot the promo video for Jeff Hertberg and Zoe Francois’s new book, Artisan Pizza and Flatbread in Five minutes a Day. Both Jeff and Zoe have best selling books out already that you might already have. If you don’t already have these books, then they are a must on your bookshelf. Their creation of their no-knead dough has everyone making fresh bread so quickly and easily. When one thought that making fresh bread took a life time and a Ph.D degree, Jeff and Zoe proved them wrong and made fresh break making accessible, fun and successful.

Now their new book tackled homemade and handmade pizza in the same time it would take you to pick up the phone and call out for pizza delivery. Making homemade pizza is so easy and most importantly, fun. They have a wonderful recipe for quick and crusty pizza dough, along with a plethora of different pizza topping ideas. The selection of pizza recipes that they have in the book left us hungry even after eating 2 pizza’s each.

We set up the scene as a fun pizza party. Zoe and Jeff invited their friends and food bloggers: Stephanie Meyer, Laurie Jesch-Kulseth , Shaina & Ole Olmanson Michelle Gayer. Within a matter of minutes, we had Zoe’s beautiful, clean kitchen filled to the brim with fresh toppings, pizza dough and tons of flour on the floor. No pizza party is complete without flour dustings on the counter.

So hope you enjoy the video and join in on the Twitter pizza party. On November 15, make your pizza from the book, post it, and twitter it out to Zoe and Jeff at @ArtisanBreadin5 with the hashtag #PizzaPartyin5.

enjoy!

diane and todd

Video for #PizzaPartyin5 . You can also read the write up on Jeff & Zoe’s website : Breadin5.com

Some scenes from our #PizzaPartyin5 Video Shoot:

Zoe & Jeff prepared an endless array of pizza toppings

above: Moroccan flatbread with preserved lemons, cured olives, homemade harissa

custom creations made by pizza party goers: homemade pesto, ham, roasted peppers, feta cheese

Steph from Fresh Tart makes a gluten free pizza

simple yet satisfying pizza with fresh tomatoes, sauce & blue cheese

mozzarella, pimento & black olive pizza

hot, homemade sausage & thyme pizza from the oven

-

View the original article here

Not the Nation: World Pizza Council Revokes Pizza Company’s Use Of Word ‘Pizza’

Sorry, I could not read the content fromt this page.

View the original article here