Pizza Dough - Pan Pizza

11 oz bread flour

1 tsp salt

1 tsp instant dry yeast

8 oz water

pizza sauce (see recipe below)

7 oz mozarella cheese

4 oz monterey jack cheese

Put bread flour in bowl and then add salt and yeast and whisk together.  Add water and mix with wooden spoon.  Remove spoon and knead in the bowl until well combined.  The dough should be sticky.  

Spray cooking spray into a pie plate and put the dough in the pie plate and spread it out and then spray the top of the dough also.  Cover with plastic wrap and leave in the fridge for 12 - 24 hours.  

Remove from fridge and let it set for about 30 minutes.  

Preheat oven to 400 degrees, use lowest oven rack

In a cast iron pan, add 3 tbsp olive oil and swirl.  Oil hands and transfer the dough and spread almost to the edge of the cast iron pan.  Cover with plastic wrap for about 90 minutes.  Top with 1/2 cup pizza sauce - leave 1/2 in border.  Line the edge with the Monterey Jack cheese and press onto the edges of pan to make a 1/4 to 1/2 inch cheese wall.

Bake 25 - 30 minutes.

Pizza sauce - make in food processor

14 oz can canned tomatoes, squished and drain

grate a clove of garlic

1 tsp olive oil

1/4 tsp salt

1/4 tsp sugar

1/4 tsp dry oregano

pinch red pepper flakes

Food processor

Beer Cheese Soup

12 - 24 ounces beer (Michelob Amber or other beer)
2 tbsp butter
12 - 16 slices bacon
1 cup minced sweet onion
1 cup minced carrot
1 cup minced celery
1 tsp smoked paprika
3 cups chicken broth
1/2 cup flour
4 cups cheddar cheese
1 tablespoon sugar (optional)
1/8 - 1/4 tsp cayenne pepper or a few dashes of chipotle pepper sauce
2 cups whole milk (substitute partial with half and half for richer soup)

Open beer and let stand with chopping vegetables. 
Saute bacon until crisp and drain on paper towel, reserve grease. 
In large pot, saute onion, carrot and celery in 2 tablespoons bacon grease and butter.
Gradually add flour and paprika to vegetables. 
Add chicken broth and beer, bring to boil and then reduce to simmer.
Add milk or half and half, cheese and crumbled bacon.
Heat until cheese melts.
Add salt and pepper to taste and sugar if desired.

Tomato Bacon Soup

Cooked bacon, diced
6 cans tomatoes
1 quart cream
2 ounces chipotle tabasco
3 ounces garlic, minced
3 ounces olive oil
1 onion, chopped

In a pot add onions, garlic, bacon, cream, and Tabasco, and olive oil. Cook until onions are translucent then add canned tomatoes. Bring to boil then puree in blender.  Great with grilled cheese sandwiches. 

Garnish with sour cream and bacon bits if desired. 


 

Coffee Bean & Tea Leaf Blended Mocha

Ingredients

12 ounces ice
3 ounces coffee extract
3 ounces nonfat milk or another milk of your choice
1/3 cup original Ice Blended powder of your choice, like chocolate as shown
Whipped cream, for garnish (optional)

Directions

1. Fill a 12-ounce cup full of ice. Pour in coffee extract and nonfat milk.
2. Pour everything into the blender and add the powder. Cover and blend until smooth.
3. Pour drink back into the 12-ounce cup. Top with whipped cream, if desired.