Byron & Ash's Pizzas

B and I cheat a bit and use the bread machine to make our pizza dough, but its quick and easy. We have been experimenting with different toppings and will be posting our favorites on the blog, so that we won't forget them.

Basic Pizza Dough

Ingredients:

1 1/2 cups bread flour

1/2 cup warm water

2 tsp active dry yeast

1 tsp salt

1-2 tsp honey

1 Tbsp EVOO

Add water, EVOO, honey, salt, flour, and yeast (in that order) to the bread machine and select dough or pizza dough cycle.

Caramelized Onion, Fontina, and Prosciutto Pizza

adapted from Food & Wine

Ingredients:

3 Tbsp. EVOO

2-3 large onions, thinly sliced

salt and ground pepper

thyme

fontina cheese, shredded

thin slices of prosciutto

Preheat the oven to 450°. Heat the olive oil in a large skillet. Add the onions and stir to coat with the oil. Cook the onions over medium heat until golden brown, about 15-20 minutes. If the onions dry out, add a few tablespoons of water. Season the onions with salt, pepper, and thyme and transfer to a plate and let cool slightly.

Top the dough with the sauteed onions, fontina and prosciutto (in that order). Bake until golden and crisp.

Oatmeal Pancakes

2 cups of instant or old-fashioned oats

2 1/2 cups buttermilk

Combine the oats and buttermilk and let soak overnight.

Add:

1/2 cup flour *can use whole wheat

2 T. brown sugar

1 tsp. baking soda

1 tsp. baking powder

2 beaten eggs

1/4 cup melted butter

pinch of salt

pinch of cinnamon

Individual Molten Chocolate Cakes

Yield: 4 servings

4 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar

8 tablespoon(s) unsalted butter (1 stick)

2 whole eggs

2 egg yolks

1/3 cup(s) sugar

1/2 teaspoon(s) vanilla extract

1 tablespoon(s) cake flour

Pinch of salt

Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into the egg mixture. Fold in flour and salt just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450°F for about 9–10 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and a dollop of whipped cream.

Shrimp and Sausage Gumbo

1 1/2	pounds small shrimp (51 to 60 count), shelled and deveined, shells reserved
1	cup clam juice (one 8-ounce bottle)
3 1/2	cups ice water
1/2	cup vegetable oil
1/2	cup all-purpose flour
2	medium onions , chopped fine
1	medium red bell pepper , chopped fine
1	medium rib celery , chopped fine
10	ounces frozen okra , thawed (if using fresh okra, trim the caps and slice the pods 1/4-inch thick)
6	medium cloves garlic , minced
1	teaspoon dried thyme
1	teaspoon table salt
1/4	teaspoon cayenne pepper
2	bay leaves
3/4	pound smoked sausage , such as andouille or kielbasa, sliced 1/4 inch thick
1/2	cup minced fresh parsley leaves
4	medium scallions , white and green parts, sliced thin
	Ground black pepper

1. Preheat the oven to 350 degrees F.

2. Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.

3. While the roux is baking, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.

4. Once the roux is done, carefully remove it from the oven and set over medium-high heat. Add onion, bell pepper, celery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra). Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

5. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.