New yeast products are now equipped to speed up the bread baking process so you can have homemade bread baked right in your own kitchen in less than an hour. Experiment with different flours and seasoning as you would with any bread recipe. Go to the source of modern bread baking to see more recipes.
One of my favorite fast foods is really good pizza with a tender green salad. There is something so soothing about the whole idea of baked bread topped with bits of cheese, tomatoes and other little bits of flavor. Why the salad? Besides complimenting the pizza and getting your supply of healthy greens, when you run out of topping and you’re down to that thick crust – it is just the perfect “bread” for dipping into the last bits of vinaigrette. This might be my favorite part.
Next time you want a pizza, give this technique a try. A totally up-to-the-minute rapid rise yeast recipe from Fleischmann's that takes just 30 minutes to prepare. The “batter” is mixed right into a deep dish pie plate with the dry ingredients, water and oil. No kneading or rising time is required.
The “batter” is then evenly topped with slivers of pepperoni, ham, salami, pizza sauce, garlic olives, mozzarella and oregano then starting in a cold oven baked for 30 minutes or until browned on the edges. Vegetable toppings, chili, cut up leftover chicken or sliced meatballs are just a few ideas to replace the Italian cold cuts and cheeses. You must give this a try with a green salad. Perfect for a weeknight meal or for watching the football game. This recipe serves 6 but you can make as many pizzas as deep pie plates that you have. Here is this amazing recipe:
Thank you Fleichmann's!
1-3/4 cups all-purpose flour
2 envelopes rapid rise yeast
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup very warm water (120° to 130°)
2 tablespoons olive oil
1/3 cup (1 ounce) pepperoni, slices, chopped
1 cup (4 ounces) deli smoked ham, sliced thin, chopped
1/2 cup (2 ounces) salami slices, chopped
1/2 cup pizza sauce
1 teaspoon minced garlic
2 tablespoons pitted, sliced black OR green olives
1 cup mozzarella OR Italian blend cheese, shredded
1 teaspoon dried oregano
Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate. Combine meat, pizza sauce, garlic and olives in a small bowl.
Top batter evenly with meat mixture. Using fingers or spoon, firmly push toppings into dough. Top with shredded cheese, and oregano.
Bake by placing in a cold oven; set temperature to 350°; Bake for 30 minutes or until done. Makes 6 Servings.
Classes are filling up quickly!
The Greenwich Adult Continuing Ed Spring Catalogue is out and classes will begin Feb. 20, 6:30pm to 8:30pm. See the schedule and register for the new Spring series, "The Secrets of Italian Cooking" classes at www.greenwichace.com/coursecatalog