Subj : Pizza was: Apricot-Almond
To : Ben Collver
From : Dave Drum
Date : Tue Dec 05 2023 05:41:00
-=> Ben Collver wrote to Dave Drum <=-
DD> If you do sourdough this is a great recipe - similar to what my daughter
DD> in law uses.
I think I must have gotten my tongue over my eye-teeth and couldn't
see what I was saying. That should have been "sister-in-law" (Ms. Vicky,
my brother's ol' lady) as I only raised a girl. And she wasn't mine (in
a biologic sense).
BC> Thanks for the sourdough pizza dough recipe. I used to eat pizza every
BC> week, but now i only eat it socially. Perhaps i should revive the old
BC> sourdough culture and treat myself to some homemade pizza now and then.
BC> Papa Murphy's sells take and bake around here too, and it definitely
BC> has the convenience factor. These days they sell GF and dairy-free
BC> too, which is super expensive, but also convenient for the folks in my
BC> life who have stricter dietary restrictions than me.
Fortunately I am not afflicted with and of those dietary restrictions.
BC> What are some of your favorite toppings to add?
BC> In the past, i got a kick out of adding canned salmon, pinapple, feta,
BC> fresh chopped basil, pitted & halved kalamata olives, sun dried
BC> tomatoes, sauteed onions & mushrooms, bell peppers, fresh diced
BC> jalapenos or serranos, zucchini or crookneck squash, walnuts, and
BC> fresh grated cheese from fancy hard cheese blocks like parmesan or
BC> aged gouda.
I like to add bazcon (not bac-os), hot Italian sausager that I get from
Humphrey's (local grocery store w/100% "service" meat), sliced olives,
both green and black, thin sliced tomato, ham steak in 1/4" dice, feta
or bleu cheese (sparingly), chopped green chilies, sliced jalapeno or
serrano chilies, bell pepper (any colour), red onion, extra mushrooms,
Here's one that's on my "round tuit" list as a possible.The recipe as
was presented on the web site assumes you will make your own crust. I'm
a fan of short-cuts if decent options are available. Saves lots of time
and mess and clean-ups.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Seafood Pizza
Categories: Breads, Seafood, Cheese, Vegetables, Herbs
Yield: 8 slices
1 md Pizza Dough; ho-made or
- store bought
2 cl Garlic; divided
1/4 lb Small (U-60) shrimp; peeled
- deveined, chopped in bite
- sized pieces
1/4 lb Sea scallops*; uncooked
1/4 ts Salt; divided
1 tb Olive oil
1/2 c Whole milk ricotta cheese
Fresh ground black pepper
2/3 c Shredded mozzarella cheese
2 tb Grated Parmesan cheese
1/4 ts Dried oregano
1 Handful sliced red onion
1 tb Butter
Chopped parsley; garnish
Place a pizza stone in the oven and heat to 500-|F/260-|C.
OR set your pizza oven @ 500-|F/260-|C.
PREPARE THE TOPPINGS: Mince the garlic, reserving 1
clove in a small bowl for later. Pat the shrimp and
scallops dry and chop them into bite sized pieces. In a
medium bowl, mix the shrimp and scallops with 1 clove of
the minced garlic and 1/4 ts salt. In a medium skillet,
heat 1 tablespoon olive oil on medium high heat. Cook
the seafood for 1 to 2 minutes until mostly cooked
through, stirring occasionally. When done, transfer
to a bowl.
In a small bowl, mix the ricotta with the rest of the
salt and fresh ground black pepper to taste.
BAKE THE PIZZA: When the oven is ready, dust a pizza
peel with cornmeal or semolina flour. (If you donrCOt have
a pizza peel, you can use a rimless baking sheet or the
back of a rimmed baking sheet. But a pizza peel is well
worth the investment!) Stretch the dough into a circle,
then gently place the dough onto the pizza peel.
Spread an even layer of the seasoned ricotta onto the
dough with a spatula, then sprinkle on 1/4 cup of the
mozzarella cheese. Add the shrimp and scallops,
reserving the liquid at the bottom of the bowl. Top with
the remaining 1/4 cup mozzarella cheese and Parmesan
cheese. Top with red onion, oregano, and 2 pinches
kosher salt.
Use the pizza peel to carefully transfer the pizza onto
the preheated pizza stone. Bake the pizza until the
cheese and crust are nicely browned, about 5 to 7
minutes in the oven (or 1 to 2 minutes in a pizza oven).
Make the garlic butter and serve: Allow the pizza to
cool for a minute or two while you make the garlic
butter. In a small saucepan, melt 1 tablespoon butter
with the reserved 1 minced garlic clove. Top the pizza
with garlic butter and chopped parsley. Slice into
pieces using a knife, and serve immediately (cutting it
with a knife is easiest to cut through the shrimp).
NOTES: * If you have access to bay scallops, you can use
whole bay scallops to replace the chopped sea scallops.
UDD NOTES: If/when I make this I will definitely use a
layer of Onofrio's Basilico (
http://www.onofrios.com)
from my friend Joe anazzo. And fresh sliced basil on
top.
RECIPE FROM:
https://www.acouplecooks.com
Uncle Dirty Dave's Archives
MMMMM
... "All recipes are adaptable." -- Dave Drum
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