Tag Archives: baking

Parmesan and Potato Pizza

Alright, well thanks for hanging on there! I know it’s been a while since my last regular update to the blog, and I’ve definitely been meaning to post this recipe since last month. I have another one after this that I’ve gotta write and edit photos for as well.
I love pizza…anyone else out there feel the same way? Plain cheese, pepperoni, supreme, Hawaiian, “California” style, thin crust, regular crust, deep dish, etc. I decided to make a plain cheese, but had enough dough for two pizzas, so I also decided to use some leftover red potatoes and make a rosemary-parmesan and potato pizza. Potatoes on pizza? I’ve seen similar ideas in restaurants and such, so it’s not such a crazy idea.

What I did was use my mandolin slicer to create paper-thin potato slices that would cook quickly in a hot oven as the crust rose. I seasoned the potatoes with some salt, pepper, olive oil, parmesan cheese, oregano, and thyme. Delicious.

What You’ll Need:
– Pizza dough (use your favorite recipe, or if you have a favorite brand, try it out. I made mine. It was enough for 2 crusts for the 2 pizzas)
– 1 cup warm water (not HOT, or the yeast will not activate)
– 1 package active dry yeast
– 1 Tbsp honey
– 1 Tbsp extra virgin olive oil
– 1/2 tsp kosher salt
– 2 to 2 ½ cups of all-purpose flour (I used closer to 3 because of the humidity, and the dough was too wet as it kneaded) plus extra for rolling

– About 1 ½ to 2 cups Mozzarella cheese, give or take depending on how much you like
– ½ cup Parmesan cheese, divided into 2 portions
– About 2 tsp oregano (dried)
– About 2 tsp thyme (dried)
– 2 large red potatoes
– ½ cup extra virgin olive oil (more or less)
– ¼ tsp kosher salt
– ¼ tsp black pepper (more or less)

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The How-To:
– Make the dough ahead of time, at least to the stage where it is ready to use. This will depend on the recipe if you are making your own. I made mine and let it go through the 2 rising stages for at least 3 hours.
o Combine the warm water, honey, and yeast in the bowl of a stand mixer and mix for a few seconds. Let sit until the yeast blooms (activates), during which you should see little plumes of yeast start to appear in the mixture. This will take 5-10 minutes.
o Attach the dough hook to the mixer
o After the yeast is activated, add the salt and olive oil. Mix briefly, then slowly add the flour ½ cup at a time, with the mixer on low. Let it knead until it starts to form a ball and is pulling away from the sides of the bowl. It should look smooth and only be slightly sticky. This could take about 5-7 minutes. Place in an oiled bowl and cover.
o Let the dough rest for about 1 ½ to 2 hours, then punch it down. I then separated it into two halves, formed a ball for each, then placed on a parchment-lined cookie sheet. I covered each ball and let them rise again for another hour before using.

– When ready, PREHEAT OVEN to 400 degrees Fahrenheit, and flour a large cutting board or clean countertop. Take one dough ball and roll it out to your desired thickness. I rolled these out to about ¼ inch thick. Make sure to flour the board, the dough, and rolling pin (if using) just enough to prevent sticking. Press the dough with your fingertips to make dimples in the dough.
– When the dough is rolled out, spread a few tablespoons of Olive oil on the dough evenly. Then use half of the oregano, thyme, and parmesan and sprinkle evenly around the oiled crust
– Using a mandolin (or a sharp knife and a keen eye), slice the potatoes on the thinnest setting. Spread these potatoes on the crust in a single layer, not overlapping too much to prevent undercooking part of them.
– Drizzle more oil on the potatoes (lightly), then season them using some salt and pepper, and the rest of the oregano, thyme, and parmesan.
– Bake until the crust is golden, and the potatoes and cheese are brown. This should be about 12 minutes, but check to your desired doneness.
– ENJOY! (For the cheese pizza, I used leftover marinara, but use your own favorite sauce and cheese. Or try out some other types of toppings!)

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Filed under Cooking, Dinner, Favorite Foods / Drinks, Lunch, Recipes

Warm pumpkin pudding cake with vanilla ice cream

Made this cake at the last minute while making dinner. I underbaked it slightly to have a molten/pudding like texture. Add some ice cream on top and it’s an awesome dessert, especially for the (somewhat) cold Florida weather.

I posted the recipe below. I got lucky because I did this by memory from another cake, and didn’t use the recipe when I actually made it. Below are the ingredients that I used.

 

What You’ll Need:

– 1 can pumpkin puree (not the pumpkin pie mix)

– 4 eggs

– 1 cup sugar

– 1 stick unsalted butter (1/4 cup, or 8 Tbsp), room temperature

– 1 cup sour cream

– 1/2 cup packed brown sugar

– 1 tsp Vanilla Extract

– 1/8 cup of vegetable or canola oil

– 2 Tsp cinnamon (more if you want a strong flavor)

– 2 1/2 cups all-purpose flour (add another 1/4  to 1/2 cup if batter is too thin)

– 1 1/2 tsp baking powder

– Pinch of salt

The How-To (No step-by-step pics, as this was done from memory):

Note: Preheat oven to 350 degrees Fahrenheit. Also, grease a round 9-inch baking dish, or a cake pan.

 

1: In the bowl of a stand mixer, or a large bowl if using a hand mixer, place both the butter and sugars. Beat together on medium until it is light and creamy, probably a few minutes.

2: Scrape down the sides of the bowl, then add the 4 eggs. Mix until incorporated.

3: To the egg mixture, add the vanilla, salt, and cinnamon. Mix briefly.

4: Add pumpkin puree and sour cream and mix again. Mix in the baking powder, and add the flour in 1/2 cup batches until it is fully added, only mixing briefly to incorporate. Don’t mix too much, as the cake may be tough.

5: After batter is combined, place into greased cake pan and bake for 30 minutes at 350 degrees. Check the cake at this point. If the center is still loose and shakes quite a bit, continue baking for another 10-15 minutes. You don’t want to bake this until it’s completely brown, dry, and solid. I underbaked mine just to the point where the center looked moist, but did not move anymore.

Let the cake cool for about 10 minutes, then serve warm, with ice cream or whipped cream on top.

Note: I hope this works out. I put this together from memory and didn’t have a written recipe in front of me (a baking/pastry faux pas I know, unless you’re an accomplished baker, which I am not, lol). Like I said, I lucked out that it worked out. It could’ve been a wet mess…a cake fail, or rather a Cake Wreck. You may benefit from using a cake mix and adding the pumpkin to it instead, lol. Best of luck.

If the recipe doesn’t work out, comment back, and my apologies in advance if that happens. I will use more precise recipes for future baking endeavors.

– Anthony

Edit: I had it again the day after. I just microwaved it for 30 seconds and added the ice cream on top. Still tasted great.

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Filed under Baking and/or Pastry, Cooking, Dessert, Recipes