Pizza Please

Basic Pizza Crust

2 1/2 cups flour

1/2 tsp salt

1 tbsp brown sugar

1 package active dry yeast

2 Tbsp olive oil

1 cup warm water

1. Mix warm water, yeast and sugar together and let stand 5 min. Add oil and flour and salt, mix to form a ball

2.Knead dough for 5 mins. 

3. put some flour in the bowl to prevent it from sticking, cover with a towel and let double in size (takes about an hour)

4. Roll out on a greased baking sheet, brush with olive oil and garlic salt.  You can pre-bake your  crust if you like a crispier crust.  

5.  Add your favorite sauce, cheese and toppings.  

6. Bake in a 425 degree oven for 20 mins.

**Sourdough Discard Recipe Conversion

1 cup water 

1/2 cup SD discard 

3 cups flour

1 tsp salt

1 tbsp sugar

2 teaspoons active dry yeast

2 Tbsp olive oil

**I’ve had great success with both recipes on the dough setting in my bread machine. 

Here are some of my favorites: 

Classic Pepperoni

Fancy Pizza ;0) 

Pizza Roses 

 For Instructions click here

                           

Chicken Bacon Ranch Pizza

Ranch dressing for sauce

Diced cooked chicken (I used canned for this recipe)

Mozzarella cheese

Diced tomatoes

Diced red onion

Bacon Bits

Chopped Cilantro

 BBQ Chicken Pizza

BBQ Sauce (mixed with a little water to thin it out) as the sauce

Diced cooked chicken

Mozzarella cheese

Diced red onion

Chopped cilantro

Carolina Style Pulled Pork Pizza

 BBQ Sauce (thinned out with some water) as the sauce

Mozzarella cheese

Diced red onion

Chopped Cilantro

Sliced Dill Pickels

Bake and then put sauced pulled pork on top of pizza 

(add the pork before baking dries it out)

Top with creamy slaw for Carolina Style 

Creamy Slaw Recipe

 1/2 cup mayonnaise

2 Tbsp vinegar

2 Tbsp sugar

1 tsp celery salt

dash of salt and pepper 

1. Mix together and pour over 1 bag of shredded cole slaw (cabbage)

2. Chill and serve

Sourdough Starter

 

1 cup water

1 cup bread flour

1 tsp yeast

To Feed: 

1/2 cup bread flour

1/2 cup water

1/2 cup sourdough mixture

(Discard the rest, store in fridge and use for discard recipes found here

Allow to double when using to make sourdough bread

**Mine usually doesn’t double unless I put it on a heating mat at about 77 degrees. 

Either store on counter to feed every day or two or in the fridge to feed every week 

Depending on how much you are using.  

See my Traditional Sourdough Recipe here

Quick Sourdough Bread Recipe

 

Ingredients 

1/4 cup active sourdough starter

 **See Starter recipe and instructions here **

1 and 1/2 cup water

4 cups flour

2 tsp salt

1 tsp yeast

Directions

1. Place all ingredients in bread machine on dough setting.

2. Turn out dough and form into bread loaf

3. Place on greased parchment paper inside a bowl and cover with a towel

4. Allow dough to rise to double in size

5. Preheat a dutch oven with lid in your oven to 425 degree

6. Cut slits into the bread for baking with a razor

7. Place dough and parchment paper inside the dutch oven and top with lid

8. Bake at 425 for 20 mind

9. Lower oven temp to 400 degrees and remove the dutch oven lid

10. Bake for 30-35 more mins. 

Bread should sound hollow when tapped on the bottom

Pacific Rim Rolls

 

Ingredients

1 boneless pork loin

1 bottle teriyaki sauce  

1/2 cup pineapple juice

1 fresh pineapple 

1 package of 12 Kings Hawaiian Sweet Rolls

1 package havarti sliced cheese

1/2 stick butter

1/2 tbsp Worcestershire sauce

1/2 tbsp yellow mustard

1/2 tbsp poppy seeds

1/4 tsp onion powder

Directions 

1. In a crock pot; slow cook pork loin in teriyaki sauce and pineapple just until tender, shred meat

2. Peel and thinly slice fresh pineapple, grill slices on both sides

3. Cut Hawaiian Sweet Rolls in half, horizontally, remove top half

4. Place bottom half on a foil lined baking sheet

5. Layer shredded pork,  pineapple slices and havarti cheese

6. In a mixing bowl, melt butter and mix in Worcestershire sauce, mustard, poppy seeds and onion powder until well combined.  

7. Spread some of the mixture on the underside of the top half of the rolls, and place on the pork layered sandwiches.  Spread the remaining sauce on the top side of each sandwich

8. Cover with foil and bake for 15 mins at 350 degrees

9. Remove foil and bake another 10 min.  

Enjoy! 

** Optional: add some BBQ sauce to the pork before placing on the sandwiches.  

Sourdough Discard Iced Animal Cookies

 Cookie Ingredients 

1 cup butter, softened

1 cup powdered sugar

1 egg

1/2 cup sourdough discard

2 cups white flour

1/2 cup wheat flour

1/2 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

Icing Ingredients 

1 cup powdered sugar

1/2 Tbsp meringue powder

1/2 tsp vanilla extract

1/4 tsp butter extract 

1-2 Tbsp water

Directions

1. Mix all ingredients together to form dough

2. Chill dough for about an hour

3. Roll out on floured surface to about 1/8 in thickness 

4. Cut shapes and bake for 10 min at 350 degrees

5. Let cool completely

6. Mix icing ingredients until smooth and thin (adding more or less water until you get the right consistency) 

7. Dip each cookie in the icing and scrap off excess on the side of a bowl

8. Top each cookie with sprinkles and allow to dry

9. Store in a container

Sourdough Discard Cheese Crackers

Ingredients

1 stick butter

1 1/2 cup flour

1/2 cup sourdough discard

2 cups shredded sharp cheddar cheese

2 tsp salt

Directions

1. In a food processor combine all ingredients until it forms a dough

2. divide dough into 8 parts

3. roll each section out to a thin as possible (I use my pasta roller on setting 7 then setting 5) 

4. place each rolled out section on a parchment paper lined baking sheet.  

5. Cut each section into small square or use a fish cutter (as shown in picture) 

6. Bake at 400 degrees for 8-10 min until baked but not too browned

7.  Allow to cool and store in an air tight container.  

 

Cornedbeef and Brussel Sprouts

1. In a dutch oven place corned beef roast with spices and 1-2 cups water (depending on size of roast)
2. Roast in a 225 degree oven for a total of 6 hours.
3. Rinse mini potatoes and sprouts (and remove a few of the outer leaves).
4. Add to the dutch oven about 3-4 hours into the cooking process (depending on the size of potatoes they need to cook 2-3 hours)
5. Remove from juices and serve with Guinness mustard sauce

**Could also be cooked in a crockpot on low for 8 hours.

**Speed Method 
I forgot to put mine in at noon, so I bumped up the temp to 275 degree for 4 hours and it was still very tender.  Put the potatoes and sprouts in for around 2 hours for small or the full 4 for large.

Guinness Mustard Sauce

1 Tbsp butter
3 Tbsp yellow mustard
1/4 cup packed brown sugar
1/2 cup dark Guinness Beer
1 Tbsp vinegar
1/2 tsp dry mustard
1-2 Tbsp cornstarch

1. In a saucepan over medium heat melt butter
2. Add brown sugar, mustard, dry mustard, vinegar and beer
3. Whisk until combine and sugar is dissolved.
4. Whisk in cornstarch and allow sauce to thicken.

**This would be great on bratwurst or soft pretzels.