Daring Bakers Challenge – October
This months challenge was brought to us by Rosa from Rosa’s Yummy Yums. Rosa decided to give us a nice change of sweet pace and had us all make Pizza! I was so excited for this challenge. It was so nice to try something different. Our challenge was to make pizza like the pros. Which meant a little tossing action. I wasn’t so good at that action, but I tried anyway. We were supposed to catch that in a photo, but since I only had my 3 1/2 year old and my 1 1/2 year old around, I didn’t exactly think I could trust them with my very expensive camera. Yes, I got my camera back if you were wondering. That is another story for another time. Anyways, trust me that I did try it out. But I think I’m just a rolling pin kind of girl. It was still a delicious recipe.
We had to make 2 different kinds of pizza, using sauce and toppings of choice. I decided on a savory and sweet, of course. My savory was delish, but let me tell you a little about my sweet. Oh. My. Despite the fact that I almost burnt it to smithereens, it was the best tasting sweet piece of heaven I have ever experienced in my life. Sounds like I’m exaggerating, right? I’m not. Picture this. A nice thin sweet dough brushed with melted butter and topped with sauteed apples smothered in cinnamon, brown sugar and butter. Top that with a brown sugar, cinnamon crumble and top that with a sweet glaze. I know that words to not give this even remotely justice, but let me tell you that it was absolutely delicious. Mouthwatering delicious. I will definitely be making this again and again. My photo’s do not give it justice either, but if you are in the mood for a sweet treat, give this one a try. You won’t be disappointed. My savory pizza was topped with a white sauce and than topped with a 6 Italian Cheese blend. I added tomatoes and Italian sausage to make it over the top tasty. And it was. If only I owned a brick oven, that would have made my pizzas perfect. For the recipe for this challenge, visit here. Check out the other Daring Bakers here. Here is my recipe for my Apple Pizza.
Apple Pie Pizza
pizza crust
¼ cup brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
2 apples, chopped
2 tablespoons butter
1. In a skillet, saute apples with the brown sugar, cinnamon, lemon juice and butter until soft, about 10 minutes. Brush some melted butter over the crust. Pour apples evenly over the pizza crust. In a small bowl add ¼ cup brown sugar, 2 tablespoons all purpose flour, ½ teaspoon cinnamon and 1 tablespoon melted butter and mix until all is combined. Crumble over the pizza. Bake at 400 degrees for about 10-15 minutes or until crust is lightly golden. In a small bowl add confectioners sugar and a dash of milk. Stir until smooth. Drizzle over the pizza.
Ranch Chicken Crescent Pizza
It’s Thursday. I’ve never been more ready for the end of Friday. Having a sick husband, a bored 3 year old, an 18 month with double ear infections and a sensitive black lab wanting a walk very badly, I am so ready for this week to be over. I feel like I’ve been through a tornado. My house is a mess and I haven’t had a spare second to clean it. I’m one of those people who must have the toys picked up around the house as soon as the kids hit their pillows. I must have the dishes done before I head off to bed. The bed must be made before I actually crawl into it. I have to be organized for the next day before I can close my eyes. It’s not obsessive compulsive or anything, it’s just my thing. All of those things have been thrown out the window when the house was shut down for temporary malfunction. So I’m ready to start a new week, one with smiling children and a happy hubby. I know I have to wait a few more days, but I’m sitting here more ready than ever!
I made this dish before the shinanigins started. It was delicious. I’ve been seeing all of these recipes lately using Pillsbury Crescent Rolls, and so I thought I’d give a little pizza a try. You know, mix it up a little bit. Get a little crazy. So I got my little tube of rolls and start un-peeling them and piecing them together to make one solid pizza dough. And than I get on my computer this morning to read my ‘daily reads’. Deborah from Taste and Tell says that there are some new Pillsbury Crescent sheets that have just come out, so I would definitely use those for this particular dish. The whole thing is so simple. But just one tip – After you have the dough all nicely fitted in the cookie sheet, bake it in the oven before you add all of your toppings. It will come out nice and crisp instead of nice and soggy. Take my word for it. The taste is sensational. Hope you like it! Happy Thursday!
Ranch Chicken Crescent Pizza
1 roll Pillsbury Crescent Rolls or a Sheet
2 cups cooked chicken, chopped (I use leftovers from a Rotisserie Chicken)
enough ranch dressing to coat the chicken to your liking
2 cups mozzerella cheese, shredded
1/4 teaspoon garlic powder
italian herbs
dried parsley
1. Spray a small cookie sheet with nonstick spray. Spread the dough evenly across the pan and up the sides. Bake in a 375 degree oven for about 10-12 minutes or until dough is just barely cooked through.
2. In a small bowl, mix the chicken with the ranch dressing and the garlic powder until evenly coated. Evenly distribute the chicken over the crust.
3. Sprinkle cheese over the chicken. Top with a sprinkle of Italian herbs and dried parsley.
4. Place back in the oven for an additional 5-7 minutes, or until the cheese is bubbly.
Pizza Pizza Pizza!!!!!!
What can I say, I LOVE pizza! Who doesn’t? Well, you’re crazy for sure if you don’t. And maybe you should examine the kind of pizza you have partaken if you don’t think you do….Pizza is divine, especially a good thin crust pizza. There’s nothing better in my opinion. And none of that store bought pizza dough! I must admit that I have used it in my time, but I don’t ever remember it being a tasteful experience. Nothing against those of you who use them, if that is your cup of tea, than go for it. But I have here a recipe that I found on Recipezaar, and it was easy, and most of all really tasty! It makes 2 12 inch pizzas, which for my household, is perfect because I have a very picky husband. I love him very much, but man, he is PICKY! Yes, I am shouting that one. He does not eat tomatoes, yes I know, that is crazy. My favorite is the Marguerite pizza, and my husband likes pepperoni, so that is what I made! So, if you want a delicious homemade pizza, here is the recipe, you can thank me later….. 
Marguerite Pizza
For the dough:
Ingredients
Directions
1. Mix a little sugar into the warm water.
2. Sprinkle yeast on top.
3. Wait for 10 minutes or until it gets all foamy.
4. Pour into a large bowl.
5. Add flour, salt, olive oil.
6. Combine.
7. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to).
8. Cover and let rest for 20-30 minutes.
9. Lightly grease two 12-inch pizza pans.
10. Sprinkle with a little bit of cornmeal.
11. Divide dough in half.
12. Place each half on a pizza pan and pat it with your fingers until it stretches over the whole pan.
13. Try to make it thicker around the edge.
14. If desired, pre-bake at 425 F for 10 minutes (I don’t always do this).
15. Then spread with pizza sauce and use the toppings of your choice.
16. Bake at 425 F for 10-20 minutes longer or until bubbly and hot.
17. Makes 2 12-inch pizzas.
18. If you don’t want to use all the dough, you can freeze it.
19. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag).
20. When you want to make a pizza, take dough out of freezer and allow to thaw before using.
For the Marguerite:
Mozzerella cheese
tomatoes
basil
olive oil
parmesan cheese
I brush some olive oil over the dough after I have pre-baked it. I then cut a clove of garlic in half and rub it all over the dough and olive oil. I sprinkle shredded mozzerella cheese over the dough and than cover with thinly sliced tomatoes. Sprinkle basil over the tomatoes and last but not least, sprinkle some shredded parmesan cheese over the whole pizza. I then put back in the oven for about 10 minutes or until lightly browned edges and the cheese is bubbly. Simple, delicious, timeless.
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