What are you up to this weekend?
We're going to do something I wish we did far more often ..
a weekend get-away
A few days away always makes me feel rested & relaxed. I love staying in old-timey hotels .. going out for dinner (we never do it seems!) .. discovering new coffee shops with hot chocolate .. and whatever else we happen to feel like.
It's always extra special when we're able to go over the holidays. Hotel lobbies are magnificent when decorated with Christmas trees .. shop windows glow from strands of lights .. and everyone seems just a little bit happier
A fun recipe for the weekend .. courtesy of Bon Appetit.
Every now and again I stumble on something that grabs my attention .. the kind of thing that I casually glance at .. only to realize .. hours later .. that I'm still thinking about. An article that demanded I have a pad nearby to start my grocery list .. while making a mental note to send emails .. inviting friends over for pizza night
Granted .. the Grandma Pie isn't the epitome of healthy eating .. but for every now & again .. it's pretty incredible. I followed the recipe to a T (sauce and all) .. though added pulled chicken for protein.
The sheet pan is a great idea .. making it far easier to handle than sliding a pizza in & out of the oven on a peel. It also is a great conductor of heat .. helping make the dough crisp .. crunchy .. and light.
Wondering what a Grandma Pie actually IS? I did too .. read more .. here
Ready to make your own? Bon Appetit offers four incredible flavor combinations that should give you some food for thought if you're not sure where to start.. here
Wishing for you a wonderful weekend
~ Adapted from Bon Appetit .. here
- Pizza Dough (see below for my favorite cornmeal olive oil dough recipe)
- 12 ounces fresh mozzarella, grated (about 2½ cups)
- 4 ounces sharp provolone cheese, grated (about 1 cup)
- 1½ cups Fresh Tomato Pizza Sauce (see below)
- ¼ red onion, thinly sliced
- ½ cup Sicilian oil-cured black olives, pitted, coarsely chopped
- For serving (optional)
- Crushed red pepper flakes
- Shredded parmesan cheese
- Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
- Once dough has risen in baking sheet, top with mozzarella and provolone, dot pie with tomato sauce, and top with onion and olives.
- Bake until golden brown and crisp on bottom and sides, 20–30 minutes.
- 1 28-oz. can whole peeled tomatoes, drained
- 2 anchovy fillets packed in oil, drained
- 2 cloves garlic cloves
- 6 tablespoons olive oil
- ¼ cup fresh basil leaves
- Kosher salt and freshly ground black pepper
- In the bowl of a food processor, add the tomatoes, anchovies, garlic, oil, and basil.
- Puree until smooth (some texture is good)
- Season with salt and pepper
% Protein: 3
% Carbs: 15
% Fat: 79
** Save the drained tomato liquid and add to your next vegetable soup or braise, or use in place of water to make tomato rice.
~ Adapted from Bon Appetit .. here
- 1 envelope active dry yeast (about 2¼ tsp.)
- 2 tablespoons plus ½ cup olive oil, plus more for bowl
- 2 teaspoons kosher salt
- 4 cups all-purpose flour, divided, plus more for surface
- Combine yeast and 1½ cups warm water (105–110°) in a large bowl; let stand until yeast starts to foam, about 10 minutes.
- Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms.
- Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10–12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
- Coat an 18x13” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
- Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.
% Protein: 7
% Carbs: 61
% Fat: 28
The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles.