Peanut Butter Pizza Recipe

Had to share this one from it's origin of the BH&G site...yummy for hungry kids after school or after a hard day of play! (grown ups too!)

Peanut Butter Pizza Recipe

Cheese Calzone with NY Style Dough

1 lb. ricotta cheese
1 cup shredded mozzarella
pinch of black pepper
NY Style Pizza Dough

Preheat oven to 500F. Take a 6 oz. dough ball and place on floured surface. Spread,
with finger tips, to a 6 inch circle. Place 2/3 cup cheese mix on one side and fold over other side. Seal with finger tips making sure no cheese mixture is in the seal.

Pinch the edge to assure a tight seal. Pat calzone to even filling inside. Check seal again for leaks. Repeat with the others. Place calzones on a lightly greased baking sheet. Cut a 1 inch slit in the top of each for venting while baking.

Place in center of oven and bake for 10−12 minutes or until golden brown. Serve with your favorite tomato sauce, warmed, either on top or on the side for dipping.

NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.

Divide dough into portions:

6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch
(This recipe makes about 34 oz. Adjust ingredient amounts for your purposes)

Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily. After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide the pizza into the oven.

After School Snacks - Wraps!

Gotta love soft tortilla shells for wrapping up a quick snack for the kids after school.

You can pretty much wrap anything in these versitile shells. They come in 8" and approximatly 10" sizes.

Once you have placed your filling on the center, fold up one side about 1/8 of the way, this is the 'bottom', then roll from the side and voila! You have a wrap.

Some ideas of what to wrap:

~ Hot white chicken breast (cooked), drizzle ranch dressing and grated cheese, 2-3 slices crispy bacon and wrap. Optional additions: Shredded lettuce, onions, thin sliced tomatoes.
~ Any favorite chicken or tuna salad normally in a sandwich, spread on the tortilla, fold and roll.
~ Peanut butter and Jelly for the kids!
~ Peanut butter and Jelly Beans makes a fun one too!
~ Pizza wrap - 3 T pizza sauce, small handful of grated cheese, 6 pepperoni slices. Fold end and roll. Microwave for 20 seconds or until hot. Do not overheat as the edges will dry out.
~ Sprinkle grated cheese on the tortilla, spread on hot freshly scrambled eggs, add chopped ham or crumbled cooked bacon and fold and roll.
~ Smores Wrap - Spread a thin layer of chocolate syrup or sauce on the center, about 2" from the edges, sprinkle mini marshmallows and 1/8 cup crushed graham crackers, fold and roll.

See what I mean? There are endless possibilities with a flour tortilla shell! Let your imagination go wild!

If you have any other idea's for wraps please leave me comments with your ideas!

Product Review - Stone Pizza / Pie Dish

Sassafras 11-in. Ceramic Pizza/Pie Baker
(Click Picture to Purchase if you like!)

This deep-dish pizza baking stone is made by one of the oldest potteries operating in the United States. Made from natural clay, it measures 11" by 2" deep, perfect for those Chicago-style pies! Or, use it for a deep dish apple or peach pie. It evenly distributes the oven heat and absorbs moisture released from the crust when baking. For best results, place the stone in the oven and preheat it for 20 minutes before using.

Chicago Style Pizza

DOUGH:
1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All−purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt

TOPPING:
1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese

For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.

Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.

Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.

Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.