Bobby Flay's Homemade Pizza

Pizza Dough
Yields enough dough for two 14-inch pizzas

Bread flour will give you a crispier crust. If you can't find bread flour, all-purpose flour will give you a chewier crust.


- 3½  to 4 cups bread flour, plus more if needed
- 1 tsp sugar
- 1 envelope instant dry yeast
- 2 tsp kosher salt
- 1½ cups warm water (110°)
- 2 Tbsp plus 2 tsp olive oil

1. Combine 3½ cups of the flour and sugar, yeast, and salt in a food processor; pulse to combine. While processing, add the water and 2 Tbsp of the oil until dough forms a ball. If the dough is sticky, add 1 Tbsp of flour at a time and continue processing until it comes together in a solid ball  If the dough is too dry, add 1 Tbsp of water at a time. Scrape dough onto a lightly floured surface and gently knead until smooth. Form into a smooth ball.

2. Grease a large bowl with the remaining 2 tsp of olive oil, add dough, cover with plastic wrap, place in a warm area, and let rise until double in size, about 1 hour. Turn the dough onto a lightly floured surface and divide into two equal pieces; cover each with a clean kitchen towel and let rest for 10 minutes.

Easy Pizza Sauce

- 2 Tbsp olive oil
- 1 small Spanish onion, finely diced
- 2 cloves garlic, finely chopped
- Pinch of red chili flakes
- 1 28-oz. can plum tomatoes with juices, pureed
- 2 Tbsp fresh basil, chopped
- Salt and black pepper

Heat olive oil in a saucepan over medium heat. Add onions and cook until soft, 5 minutes. Add garlic and chili flakes; cook 1 minute. Add tomatoes, increase heat to high, and cook, stirring occasionally until thickened, 20 minutes. Stir in basil; season with salt and pepper to taste.

Tomato & Chesse Pizza
Yields two pizzas

- 1 recipe Pizza Dough
- 1 recipe Easy Pizza Sauce
- 12 oz. grated mozzarella
- ¼ cup grated Parmesan

Optional Toppings:

- Sliced red onions
- Sliced fresh mushrooms
- Sliced pepperoni
- Sliced black olives
- Sliced hot peppers

1. Heat oven to 500°F, with a 16-inch diameter pizza stone on lowest shelf position, for at least 30 minutes.
2. Place one round of dough onto a lightly floured surface, keeping the other covered with a kitchen towel. Roll dough into a 14-inch round. Transfer to a piece of parchment paper and gently roll again, if needed.
3. Spread ¾ cup of sauce over the dough, leaving a ½-inch border around edges. Sprinkle half of the mozzarella (and other toppings, if using) over the top. Slide the parchment paper and pizza onto the stone. Bake until crust is golden and cheese is bubbly, 10 minutes. Repeat with remaining ingredients. Remove piazza from the oven; sprinkle with Parmesan. Cool 5 minutes. Slice.

Sauteed Swiss Chard with Parmesan Cheese

Taken from Allrecipes.com, submitted by DannyBoy and photo by mommyluvs2cook


Prep Time: 15 mins
Cook Time: 10 mins

Serves: 4

Ingredients

- 2 T butter

- 2 T olive oil

- 1 T minced garlic

- ½ small red onion, diced

- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

- ½ c dry white wine

- 1 T fresh lemon juice, or to taste

- 2 T freshly grated Parmesan cheese

- salt to taste (optional)

Directions

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Boneless Pork Loin Chops With Onion Marmalade

I got the stamp of approval on these delicious pork chops from Tau. We ate them so fast, I didn't get the chance to snap a picture, but I don't think it will be long before I make these again and can put a picture up :)

Adapted from the same titled recipe on epicurious.com, Gourmet | December 1994

Prep Time: 10 mins
Cook Time: 30 mins
Serves: 4

Ingredients

- 4 1-inch-thick boneless pork loin chops (about 6 oz each)
- 1 tsp dried rosemary, crumbled
- 2 T olive oil
- 2 Large onions (about 1.5 lbs), halved lengthwise and sliced thin crosswise (I did a little less)
- 1/2 c water
- 1/4 c balsamic vinegar
- 1/4 c grape jelly (you can really use any type of jelly, also I used a little less to counter the sweetness)

Directions

Sprinkle pork chops with rosemary and salt and pepper to taste. In a heavy 10-inch skillet heat oil over moderately high heat until hot but not smoking and saute pork chops until browned on both sides, about 5 minutes. Transfer pork chops with tongs to a plate.

In drippings remaining in skillet, saute onion until it begins to brown. Add water, vinegar, and jelly and bring to a boil, stirring until jelly melts. Simmer mixture, covered, over moderate heat until onion is tender, about 5 minutes.

Return pork to skillet and cook, uncovered, turning once, until cooked through and almost all liquid is evaporated, about 5 minutes. Enjoy!

I served this with red mashed potatoes and Sauteed Swiss Chard with Parmesan Cheese.

Salt Dough Handprint Plaque

Salt Dough Handprint Plaque:

Make a batch of salt dough (the recipe is below). Break off a piece of dough that's a little bigger than the child's fist. Roll it out flat and make it any shape you want. Place the child's hand in the middle of the rolled out dough and press it into the dough to make an impression. Press a paper clip into the top of the dough to make a hanger. Let the dough air dry or place it in a 300º oven for 30 minutes to an hour, or until dry. Once dry, paint it any color you want (I just added food coloring to the dough). String a nice ribbon through the paper clip and tie it to make a nice hanger.

Salt Dough Recipe


- 1½ c salt
- 4 c flour
- 1½ c water

Mix salt and flour in a large bowl. Gradually add water until the dough forms a ball around the spoon. If you add too much water, just add a little more flour. If it's too crumbly, add more water. Dump the dough out onto a flat surface and knead it until it is pliable and easily formed.

Sweetened Condensed Milk Substitute

Didn't have sweetened condensed milk on hand the other day for a recipe, but I did have my staple ingredients. It tasted pretty good.

You will need:

- 1 c instant non-fat dry milk
- 2/3 c sugar
- 1/3 c boiling water
- 3 T melted butter

Combine all ingredients in blender and blend until smooth. Store in refrigerator. Equal to 1 (14 oz) can of Eagle Brand milk.