Egg Free Ranch Dressing

Note: This recipe has dairy, but no eggs. It actually comes out BETTER than Hidden Valley Ranch Dressing, though.

Ingredients:

1/4 c Just Mayo
1/4 c yogurt (not the whey, just the solid part)
fresh ground black pepper
salt to taste
2.5 tsp Hidden Valley Ranch mix
1 tbsp whipping cream
1 tsp cholula
1/4-1/2 tsp Ploughman’s mustard

Directions:

Mix well and enjoy!

Tastes great with salad, as a pizza dip, or a vegetable dip.

NOTE: You can add fresh chopped dill, fresh chopped spinach, and the giardiniera mix from Potbelly’s sandwich shop for a phenomenal dip. It IS a bit spicy, though, so watch it with the Potbelly mix if you can’t tolerate spicy food.

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Emeril’s Deep Dish Pizza

Ingredients

Chicago Style Deep Dish Pizza Dough, recipe follows
2 tablespoons olive oil
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/4 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes, coarsely crushed
1 tablespoon dry red wine
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 pound mozzarella cheese, sliced
8 ounces pepperoni, thinly sliced
8 ounces mushrooms, wiped clean and thinly sliced
1 green bell pepper, cored and cut into thin rings
1 yellow onion, cut into thin rings
1 cup thinly sliced black olives
1 pound crumbled hot Italian sausage
1 cup grated Parmesan
Chicago-style Deep Dish Pizza Dough:

11/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
1 teaspoon salt

Directions

While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.

Preheat the oven to 475 degrees F.

Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.

Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.

Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

Chicago-style Deep Dish Pizza Dough:

In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.

Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

Divide into 2 equal portions and use as directed.

Recipe courtesy of Emeril Lagasse, 2002

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/chicago-style-deep-dish-pizzas-recipe.html?oc=linkback

Emeril’s Red Sauce

To use on pizza, as a dipping sauce for garlic bread, with pasta, on enchiladas. Basically for everything.

Ingredients

1 tablespoon olive oil
3/4 cup chopped yellow onions (1 medium yellow onion)
1/2 teaspoon minced garlic (2 cloves garlic)
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper
1 (28-ounce) can whole peeled tomatoes
1 (15-ounce) can tomato sauce
4 1/2 teaspoons tomato paste
1 cup water
1/2 teaspoon sugar

Directions

In a medium, heavy pot, heat the oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes.

Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomato sauce, tomato paste, water, and sugar to the pot and stir well. Bring to a simmer over medium-high heat.

Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a heavy wooden spoon.

Recipe courtesy of Emeril Lagasse, 2007

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/best-basic-red-sauce-recipe.html?oc=linkback

Grilled Pizza Dough

Bobby Flay’s Grilled Pizza Dough Recipe
(this links to a VIDEO of how to make the pizza dough)

NOTE: I previously tried Martha Stewart’s Grilled Pizza Dough Recipe. It is a DISASTER do NOT make it. EVER.

MAKES 2 14 inch pizza crusts

INGREDIENTS:

3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast (2.5 tbsp)
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

DIRECTIONS:

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

LET RISE 1 HOUR: Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.

LET RISE 10 MINUTES: Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.


FREEZING THE DOUGH FOR FUTURE USE:

Make a triple batch and freeze them in freezer bags.

Coat in olive oil before putting in freezer bag and make sure you get all of the air out.

Allow 12 hours in fridge to thaw before using.


USE FOR LEFTOVER DOUGH:

If you happen to have any dough leftover, form into rolls, and bake at 350 F till golden brown. Dip in olive oil. Sooooo good!


USING THE DOUGH TO MAKE PIZZA 1:

Use a pizza stone or cast iron pan and pre bake the crust for about 7 mins at 350 then crank the oven up to 425, add your toppings, and bake at 425 for about 10 mins or until golden and the toppings are bubbling!

Also: shape into breadsticks or pesto sticks.


USING THE DOUGH TO MAKE PIZZA 2:

Wow, made this pizza crust for my family of five. Substituted regular all purpose flour for bread flour, used one teaspoon sea salt instead of kosher salt, but made as directed. I then coated my pizza pans with olive oil and corn meal, hand pressed the dough for the pizzas, topped with homemade marinara sauce, lots of cheese and various toppings, baked at 500 degrees for 10 minutes, best pizza ever! (also, as I am not a fan of marinara like my family, i brushed the top of the crust with olive oil and put an insanely thin layer of sauce, was just perfect for a non-sauce lover 🙂 )


VARIATIONS:

Add spices to the crust, like garlic, parsley, italian herbs you may like, all to taste.