Biscuit Pizza

I bought some buttermilk for a recipe that I never got around to making.  I never made it, but still had a bunch of buttermilk that I needed to use.  I came across this recipe a long time ago and decided to make it.  It was very simple to make and didn’t really take much time, but I was not a fan.  That will come later.  First – the pictures

Ingredients
BP_Ingredients

Dough all mixed up
BP_MixedUp

This is how I rolled it out without throwing it across the room.  Parchment on the bottom to make it easier to transfer to the baking sheet.  I used wax paper on top so I could roll it out without it sticking to the rolling pin.  The towel is to keep it from moving all over the place.  It worked pretty well.
BP_RollingOut

I still used my fingers to make it bigger, though
BP_ReadyForToppings

Now, start layering
BP_Sauce

Cheese
BP_Cheese

Sausage
BP_Sausage

Baked.  It looks over done, but for some reason my cheese always does that when it is on pizza
BP_Baked

So, back to the reasons I wouldn’t make it again.  It seemed a bit salty and it didn’t have the structure that I look for in a pizza dough.  I kept thinking it was going to break when I tried to eat it.  I didn’t really like the seasonings in the crust.  I probably would have preferred it to only have garlic.  I just don’t think biscuit dough is good for pizza.

Just whipping it up

It’s not what you think.  I am not whipping anything….or anyone (wink, wink).  I bought a pizza crust from the store (will I never learn?)  I was too lazy to actually make a pizza, but I thought maybe calzones or breakfast pies.  Yea……that didn’t work.  I think it still worked out, though

Ingredients
ISP_Ingredients

Separating the dough
ISP_Dough

This is the point that I got annoyed with trying to roll out the dough big enough to make a decent sized pie/calzone.  I had a thought and decided to put the dough in an individual ramekins.  I thought INDIVIDUAL DEEP DISH PIZZAS!!  Woot!
ISP_DoughLayer

The dough didn’t quite stretch enough, but I still went with it.  I layered sausage and cheese to be under the sauce – cause you know, deep dish = sauce on top
ISP_Cheese

This was the point that I realized there was NO WAY I had enough sauce to make all 6 pizzas.  I had a brainstorm and thought “Hmmm.  Breakfast pizzas”.  See the sad sauce on the right side?  Yea.  Obviously the left is the egg one
ISP_TwoVersions

It was also at this point that I realized that I didn’t have enough eggs to make more than 2 pizza.  Le sigh.

Here they are baked.  Two of each.  I have two ramekins with dough, sausage and cheese in them and nothing else.  I am still deciding if I want to make them into eggs or pizzas
ISP_Baked

I haven’t had the breakfast ones, yet.  I am saving them for work for the week.  I DID have the sausage pizza, though.  It was pretty good.  Not as filling as I had hoped, but I think I can add some vegetables to make it more filling.  Peppers and onions would be good with sausage.  Maybe I need more cheese.  Ooooh, chicken and BBQ sauce pizza.

I like the idea of the individual deep dish pizzas, though.  I am going to definitely be trying this again.  Most likely with a different dough and NOT store bought.  I may use the dough from the original deep dish recipe I have one here.  I wonder if I can stretch that to 6 servings.  I will update you on my success/failures – lol 🙂

Pizza and the continuing dough issues

I don’t know why I continue to try and make things like pizza dough when I always have so much trouble with it, but I did and it wasn’t a happy experience again.  I got the recipe from a link on a blog I follow (I am sure you can tell that I follow many 🙂 )

Ingredients
PD_Ingredients

All kneaded.  I had issues just with kneading the dough – no matter how much flour I added, it stuck all over the place.  I put it in the fridge since I wasn’t going to be making it the same day.
PD_Kneaded

I finally got around to it about three days later.  I took some parchment paper and tried to stretch it out.  I didn’t get very far.  It all stuck to me, it kept bouncing back no matter how long I waited.  I finally gave up.  They don’t look very big to me and I was disappointed in the sizes.
PD_BadDough

I made two types: Pepperoni
PD_Pepperoni

And Taco
PD_Taco

I prefer the meat under the cheese when I am making pizza.  for some reason, it seems to work better for me.

I don’t have a pizza stone, so I just baked these on a cookie sheet.  I didn’t take the parchment paper off halfway and I don’t think I would have been able to.  When I took them out and tried to remove the paper, it stuck.  Seriously?  I was so annoyed.  I did bake them a minute or two too long – it really wasn’t as bad as it looks – I promise 🙂
PD_Overdone

Inner is pepperoni and outer is taco – I swear, it looks worse than it tasted.  It really wasn’t burnt at all
PD_Plated

Well, cooking on a baking sheet made the bottom kind of not a not cooked feel – it’s hard to describe.  Since the dough kept shrinking, there were folds all over the place on the bottom.  It was surprisingly salty, too.  I don’t know what happened with that.  The texture was ok, but all the other problems I had doesn’t really inspire me to make this again.  It wasn’t blow me away or close enough to want to go through all the frustration again.

I think I may have to abandon the attempts to make homemade pizza.  It only remotely worked once and that time, the dough didn’t have enough salt (facepalm).  Also, sorry about the dark pictures – I finally took the plastic off my view screen on my camera and it makes everything look so much brighter until I get it into the photo viewer.  I should have left the plastic on, apparently – lol

 

Spur of the moment goodness

This past weekend, I bought some single serving, thin crust pizza crusts. I made one pizza and still have two left. I decided to go ahead and try to make a breakfast pizza. I hadn’t planned on posting, but it turned out so well, I wanted to share.

I scrambled one egg and one egg white and cooked it in the microwave until it was almost done. Basically 30 seconds in abowl, but then I thought I wanted it to be the relative shape of the crust, so I poured it onto a plate for the next 30 seconds. Put it on the crust, topped with turkey sausage and cheese. I put it in the toaster oven fora few minutes until the cheese was melted (almost too long!) and voila! Breakfast

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Chicago Style Deep Dish Pizza

I have been wanting to make this recipe for a while, but with all the past dough fiascos, I was a little wary.  I dove in anyways and enlisted the help of a friend with the taste testing.  He happily obliged 🙂  Now my friend is a self-professed pizza snob/aficionado.  He liked it, so I would say it is a hit recipe.  I actually left my part at his house last night and I am regretting my lazy decision today.  I WANT MY PIZZA!!  lol.  I am definitely going to be making this again…..and soon.

Sauce Ingredients

I didn’t get any pictures of the actual sauce making because I was multi-tasking.  I basically followed the directions on the website above.  The only thing I changes was I didn’t add the olive-oil at the end and I only had dried basil on hand.  I made do and it was good.  I was skeptical of the sugar in the sauce – I have other methods to cut the acid from the tomatoes – but I stuck with it.  I am so glad that I did.

Dough Ingredients – missing some butter.  Yep, there’s more butter 🙂

I mixed it all up, but I don’t have a fancy schmancy mixer with a dough hook.  The closest I have is this:

Now, these will give your arms a workout.  I had some trouble holding on.  These mixers move fast and trying to hold them while kneading dough.  I got it done though.  I had to put it in a smaller bowl so it would all catch together.  I never really got it smooth – I think because of the cornmeal.  It didn’t seem to affect the final result, though.  It rose on the counter once, then slathered with butter and rose again in the fridge.  While it was doing that, I got my pan ready.  Instead of using a cake pan, I went with a springform pan to make serving and cutting easier.

I didn’t use 2 tablespoons though.  I poured some in and used a basting brush to spread it around

I had one drip that concerned me about leakage with the pan.  I didn’t have any other problems with it.  To be safe, when I baked the pizza, I put a pan underneath.  I think it may have had a few drips in it.

I prepared the dough in the pan and got ready to transport it about 20 minutes away.  I was concerned the trip would affect the dough or make it ookey.  Maybe even rise more.  Last thing I needed was a pan full of dough with no room for cheese and sauce!  What kind of pizza would that be?  Maybe make breadsticks?  Mmmmmm….breadsticks.

All dressed up and ready to bake.  I added some sausage that you can’t see.  I had trouble deciding where to put it.  Mix it in with the sauce?  On top of the sauce?  On top of the cheese?  The expert pizza guy kept saying “You’re the cook”  I threatened to cut him if he didn’t have an opinion 🙂  It worked.  I put it on the top of the cheese and then the sauce last.

Looking at the two pictures, I can see it did puff up a little.  Maybe I should add a quick rise before baking next time?

It took the entire 30 minutes to cook and get the crust browning on top, but the hardest part was waiting to cut it.

But when I did – OMG!  The sauce started to slide off after I cut it, but it didn’t matter.

It was fantastic.  I was so happy with the results.  The connoisseur was happy with the results.  He truly liked it.  It was a great compliment.  It was also great fodder to use for the rest of the day.  If he annoyed me, I could threaten to take away the pizza 😀 – and I did, often.  I really want to make this again.  The sauce was great.  The dough was good – nice and crispy.  Right about of cheese. – just good.  I made it so a quarter of a pie is a single serving, but with a salad, an eighth of the pie would be plenty.  I wasn’t hungry for about 3-4 hours after eating this.  I wanted to eat all of it, though.  I am off to write this in the hand-written cookbook – tootles!!

 

Pizza resurrection

Here are some pizzas I have made over the years.

This one of the first recipes I made and posted a picture, so there are no ingredient photos for it.  It is from a vegetarian cookbook I own called New Vegetarian Cuisine.  It was really good.  I did make some changes to the original recipe, though for ease.  I would definitely make it again….maybe with chicken on it or something

Potato Pizza:

 

I made both of these on the same day.  It was a new recipe for the dough and the first time I made pizza dough from scratch (the one above is a Mama Mary’s Thin Crust)

Pepperoni.  I made this one spicy with some Pizza Seasoning and crushed red pepper flakes.  I put that plus the (turkey?)pepperoni underneath the cheese.

BBQ Chicken Pizza!!  I loved this one.  I used one of my favorite BBQ Sauces – Sweet Baby Ray’s to make this.

Frustration – killer of any recipe joy

Today, I made the recipe located here – Mexican Chicken Pizza. I have been meaning to make this all week, but the idea of going out was far more interesting than cooking – after this disaster, I was correct!

Ingredients

Dough all mixed.

At this point, I should have just stopped and used everything to make a wonderous pasta dish. It started with my corn meal being bad. If you look at the above ingredients, you will notice mine expired in 2008. Oops. I decided to grab the flour that looked about the same:

Yep, that’s semolina. The dough was horrifyingly sticky. I don’t know if it was because of the replacement or not.  But even when I went back to stretch the dough, this happened:

I tried to stretch the dough – of course that didn’t work. It started sticking to the cookie sheet, too. I found my trusty rolling pin and parchment paper. This, of course, was a challenge too. Everything kept moving, my pin didn’t have enough room half the time because my counters are tiny, the dough broke, etc.

This was the final shape – crappy, right?

During all of this, I was drying my peppers and onion on a paper towel because they were frozen and apparently turn to mush. I never realized that because the only other thing I use the peppers for is sloppy joes. They are supposed to be mushy then.

The tomatoes are draining over a container because I hated the thought of wasting all that goodness. I have the idea that I am going to use the sauce for something else. We’ll see if that actually works out.

The dough finishes baking and I put all the toppings on and at the same time realizing the printed recipe has a typo. I have to stop and get more cheese.

Then I use this to add some extra seasoning:

Only after I sprinkled did I remember that the chicken already had seasoning on it. Chicken, that I messed up on the dicing and ended up with longer strips for most of the meat, but forgot about it until putting it on the pizza.

Ready to go:

Baked

Final Dish:

The flavors aren’t bad, but the dough is weak and needs salt. In fact, at one point, I remember asking myself if I added the salt. I couldn’t remember, but didn’t want to add extra and make it extra salty. Am I glad I fought through and made this? Not this time. Maybe the cornmeal actually made that big of a difference, but the end result isn’t good enough for me to want to try again. If you look at the original recipe, there are no seasonings at all. Even adding the two that I did really didn’t affect it.  Bottom line is that I have leftovers I really don’t want and I won’t be making it again.  The cherries and pineapple?  Oh Yea – lol.