Rural Missouri - November 2010 - (Page 25)

Think outside the box Heat up the oven and make a tantalizing pizza pie just the way you like it floured board and knead for 15 turns, until the dough is smooth and elastic. Place the dough in a large, greased bowl and turn to coat all sides. Cover loosely with plastic wrap or a clean tea towel. Allow the dough to rise in a warm place until doubled in size (about 45 minutes), then punch it down. Divide it in half. (Each half will make one 12-inch pizza crust.) Place on a cornmeal-dusted pizza stone, pizza pan or cookie sheet. Roll up edge slightly to create a ridge around the pizza. After topping as desired, bake until crust is light brown, approximately 15-18 minutes. Note: If using only half of the dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings. White Chicken Pizza 1 12-inch pizza dough, prebaked according to recipe below 2 tablespoons butter, melted 1 tablespoon olive oil 3 tablespoons garlic, minced 2 tablespoons sun-dried tomato pesto 1 teaspoon dried basil 1 teaspoon dried oregano 1 tablespoon grated Parmesan cheese 1 cup prepared Alfredo sauce 2 cups rotisserie chicken, chopped 1 medium tomato, sliced 4 ounces feta cheese Preheat oven to 450 degrees and bake crust for 8 minutes; remove from oven and continue with recipe. Reduce heat to 400 degrees. In a small bowl, combine the butter, olive oil, garlic, pesto, basil, oregano, Parmesan cheese and Alfredo sauce. Spoon the chopped chicken on top of the partially baked pizza crust. Pour the sauce mixture evenly over the chicken; top with tomato slices and feta cheese. Bake for 10 minutes or until crust is browned and cheese is melted. Cobbler Pizza 1 12-inch pizza dough, prebaked according to recipe below 1/2 cup flour 1/3 cup brown sugar, packed 3 tablespoons butter, melted 1/3 cup toffee chips 1/4 cup butter 6 medium Granny Smith apples, peeled, cored and chopped 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon nutmeg 1 tablespoon cornstarch 1/4 cup cold water Preheat oven to 450 degrees and bake pizza crust for 10 minutes; remove from oven and continue with recipe. Reduce heat to 400 degrees. In a small bowl, combine flour, brown sugar and melted butter. Stir in toffee chips and set aside. In a large skillet, melt 1/4 cup butter over medium heat. Add chopped apples, sugar, cinnamon and nutmeg. Cook for 10 minutes or until apples are tender, stirring often. Dissolve cornstarch in the cold water and stir into apple mixture. Simmer for 1 minute or until apple mixture thickens a bit. Spread apple mixture evenly over pizza crust. Sprinkle with toffee topping. Bake for 20 minutes or until lightly browned. Serve warm. Cheeseburger Pizza 1 12-inch pizza dough, prebaked according to recipe below 1/2 pound ground beef, lean 1 small onion, chopped Salt and pepper, to taste 8 ounces pizza sauce of choice 6 strips of bacon, cooked, drained and crumbled 4 ounces mozzarella cheese, shredded 4 ounces cheddar cheese, shredded 1 teaspoon Italian seasoning Preheat oven to 450 degrees and bake pizza crust for 8 minutes; remove from oven and continue with recipe. In a skillet, brown ground beef and onion until meat is cooked. Drain, ho would have thought that a flattened ball of dough topped with tasty goodies and baked would have become such a hit with people around the world? While a number of regions in Italy claim the creation of the delicious disk called “pizza,” its invention hasn’t really been proven. Pizza-making is an art of sorts — and you, the creator, can top a round of dough with anything you desire. Like Limburger cheese? Go for it, although other people may not love your choice as much as you do. Have an affinity for artichokes? Layer ’em on thick. Less sauce, more cheese, thin dough, oodles of toppings — think outside the pizza delivery box and make your homemade pizza everything you want it to be. While the dough recipe below is for two 12-inch pizza crusts, who says you have to make a large pizza? Why not make a pan pizza for one? You won’t even have to mix up a batch of dough. Just buy your favorite canned biscuits, roll them out to the size you like, layer them with sauce and other toppings and you’re set. So don an apron (one of those antique things your grandmother wore while she was working in the kitchen), get out the flour and your favorite pizza toppings and start playing with your food. You’ll soon see that thinking outside the box is a delicious thing to do. Pizza Dough 1-3/4 cups warm water 1-1/4-ounce package active dry yeast 2 teaspoons salt 4-1/2 to 5 cups flour 3 tablespoons olive oil (plus oil for bowl as dough rises) Cornmeal (to dust pizza pan) Preheat oven to 450 degrees. Measure out 1-3/4 cups warm water. Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes. Put the salt and 2 cups of the flour into a food processor. Pulse five times to blend. Pour in the yeast and water and pulse five more times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well- H E A R T H & H O M E W by Heather Berry hberry@ruralmissouri.coop season with salt and pepper; set aside. Top crust with sauce and sprinkle with Italian seasoning. Next, top with beef mixture, bacon and cheeses. Continue baking at 450 degrees for 8 to 10 minutes or until cheese is melted. Pizza Mexicana 1 12-inch pizza dough, prebaked according to recipe below 1 cup taco sauce of choice 1 package (12 ounces) precooked fajita chicken strips, cut into bite-size pieces 1-1/4 cups frozen Southwestern corn 2 cups Mexican or taco cheese blend 1/2 cup avocado, diced (optional) 1 tablespoon fresh cilantro, chopped Preheat oven to 450 degrees and bake pizza crust for 8 minutes; remove from oven and continue with recipe. Spread taco sauce over crust. Top with chicken, frozen corn and cheese. Bake for 8 minutes or until cheese is melted. Sprinkle with diced avocado and cilantro before serving. Search our archive of recipes on our website at www.ruralmissouri.coop/rmrecipes.html NOVEMBER 2010 25 http://www.ruralmissouri.coop/rmrecipes.html

Table of Contents for the Digital Edition of Rural Missouri - November 2010

Rural Missouri - November 2010
Contents
Comments
Columns
Mobility's Best Friend
Mail Bag
Rural Issues Explored at AMEC Annual Meeting
Out of the Way Eats
The Missouri Connection
Big Screen Savings
Hearth and Home
News Briefs
Best of Rural Missouri
Lest We Forget
Marketplace
Around Missouri
Neighbors
Just4Kids

Rural Missouri - November 2010

Rural Missouri - November 2010 - Rural Missouri - November 2010 (Page Cover1)
Rural Missouri - November 2010 - Rural Missouri - November 2010 (Page Cover2)
Rural Missouri - November 2010 - Contents (Page 3)
Rural Missouri - November 2010 - Comments (Page 4)
Rural Missouri - November 2010 - Columns (Page 5)
Rural Missouri - November 2010 - Columns (Page 6)
Rural Missouri - November 2010 - Columns (Page 7)
Rural Missouri - November 2010 - Columns (Page 8)
Rural Missouri - November 2010 - Columns (Page 9)
Rural Missouri - November 2010 - Mobility's Best Friend (Page 10)
Rural Missouri - November 2010 - Mobility's Best Friend (Page 11)
Rural Missouri - November 2010 - Mobility's Best Friend (Page 12)
Rural Missouri - November 2010 - Mobility's Best Friend (Page 13)
Rural Missouri - November 2010 - Mail Bag (Page 14)
Rural Missouri - November 2010 - Mail Bag (Page 15)
Rural Missouri - November 2010 - Rural Issues Explored at AMEC Annual Meeting (Page 16)
Rural Missouri - November 2010 - Rural Issues Explored at AMEC Annual Meeting (Page 17)
Rural Missouri - November 2010 - Out of the Way Eats (Page 18)
Rural Missouri - November 2010 - Out of the Way Eats (Page 19)
Rural Missouri - November 2010 - The Missouri Connection (Page 20)
Rural Missouri - November 2010 - The Missouri Connection (Page 21)
Rural Missouri - November 2010 - Big Screen Savings (Page 22)
Rural Missouri - November 2010 - Big Screen Savings (Page 23)
Rural Missouri - November 2010 - Big Screen Savings (Page 24)
Rural Missouri - November 2010 - Hearth and Home (Page 25)
Rural Missouri - November 2010 - News Briefs (Page 26)
Rural Missouri - November 2010 - Best of Rural Missouri (Page 27)
Rural Missouri - November 2010 - Best of Rural Missouri (Page 28)
Rural Missouri - November 2010 - Lest We Forget (Page 29)
Rural Missouri - November 2010 - Marketplace (Page 30)
Rural Missouri - November 2010 - Marketplace (Page 31)
Rural Missouri - November 2010 - Around Missouri (Page 32)
Rural Missouri - November 2010 - Around Missouri (Page 33)
Rural Missouri - November 2010 - Around Missouri (Page 34)
Rural Missouri - November 2010 - Around Missouri (Page 35)
Rural Missouri - November 2010 - Neighbors (Page 36)
Rural Missouri - November 2010 - Neighbors (Page 37)
Rural Missouri - November 2010 - Just4Kids (Page 38)
Rural Missouri - November 2010 - Just4Kids (Page 39)
Rural Missouri - November 2010 - Just4Kids (Page Cover4)
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