Mixed Bag Mondays: Doughy Issues

Working with dough can be very hit or miss for me. Sometimes I get great results, and most times I feel like I have failures. It’s hard to tell how much is me and how much is a fault of the recipes. Regardless, I keep looking for and trying new recipes because I hope to improve my own skills. I had never made grilled pizza before, although I have made scallion pancakes.

I need to pull out my old recipe for the pancakes, because, well, let’s start there…

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Breakfast Pizza

I’ve seen breakfast pizza many places and not done the way I would like it…I like my eggs on the more “done” side and not running all willy-nilly over my pizza. I also want to be able to make it quickly if it is for breakfast. Or really, quickly for any meal. Who wants to work all day on a simple pizza recipe? This recipe from America’s Test Kitchen was perfect! The dough is something you make ahead of time, and it has built in time that allows you to make it a bit early or a bit late. The actual topping part is also simple. The longest part is cooking the bacon.

 

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Grandma Pizza

I watched the episode of Cook’s Country where they made this pizza. It seemed interesting because it was made in a baking sheet (no pizza stone mentioned), I didn’t need to make or buy a sauce, and the cheese goes on first, before the tomatoes. Thennnnn I made the mistake of not saving the recipe for later. Thankfully, I found it on a blog so that I could make it, too! I am not sure what Rebecca changed from the original since I don’t have the original, but I liked how this turned out. I’ve been making lots of pizza things because the Fudgelet finally likes it, and it is less messy than some other food. At least, homemade pizza tends to be less messy.

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Pizza Rolls

I’m feeling in the mood for pie, I guess. First ham and cheese pie, and now a pizza pie…except this dish is not a normal pizza, so not a pie at all. Alas. Maybe next week I will share a chocolate pie I’ve been holding onto for awhile now.

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Ciabatta Garlic Bread Pizza

I had never made ciabatta before this, and it is so easy! There was a small snafu with the dough being too runny, but adding a bit of extra flour worked just fine. So, I consider this practically fool-proof. Plus, there is the added bonus of being able to make it ahead, making a pizza night even easier! You could totally make this bread and then turn it into pizza later that night, or the next day. The garlic/butter mixture will definitely keep the bread soft and pillowy.

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Crisp, Fluffy Pizza Crust

I have lots of pizza recipes on here already. Most of them are pancrust style, because that is K’s favorite. Especially from Pizza Hut. So, we are always after a crust that mimics that style. This one is my new favorite. It is less involved than some recipes, but it produced a crust that had a crunch to it, while still being almost bread-like. K commented that it was less greasy than other recipes. I wasn’t sure if this was a bad thing, but apparently he liked it. You could always add more fat to the pan if you prefer a greasier crust, but we liked this.

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Skillet Pizza

The finale of Italian Week…You might think, really? Another pizza recipe? Doesn’t everyone have a go-to one already? Haven’t you already made pizza? Well, I saw this one on a blog I follow, Life’s Ambrosia, and it peaked my curiosity. I actually wasn’t sure we had a cast iron skillet because I thought mine was ruined. The one I found and used was apparently mine, and somehow it improved itself with disuse. So, after making pizza a couple times in it and then keeping it around for other random tasks, it has found its purpose in the kitchen. It also is now properly seasoned, which makes it much easier to use. Yay! So, this is a perfect excuse to pull out your cast iron skillet. If you don’t have one, they are about $20-30 and are great for browning things, such as the mushrooms on this pizza. Now that I have one (again) I hope to make some desserts with it, too.

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