This is a thin crust, rectangular pan pizza that is topped in reverse order. The crust is sooo good!! You can certainly add additional toppings if you like. I think bacon would be good on it.
- 3 tablespoons olive oil
- 3/4 cup water
- 1 1/2 cups (8 1/4 oz.) bread flour
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 (28-oz.) can diced tomatoes (or use fresh)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 8 oz. mozzarella cheese, shredded (2 cups)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
1. For the dough: Coat rimmed baking sheet with 2 tablespoons oil. Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using stand mixer fitted with dough hook, mix flour, yeast, sugar, and salt on low speed until combined. With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium low and mix until dough is smooth and comes away from sides of bowl, about 10 minutes.
2. Transfer dough to greased baking sheet and turn to coat. Stretch dough to 10 by 6-inch rectangle. Cover with plastic wrap and let rise in warm place until doubled in size, 1 to 1 1/2 hours. Stretch dough to corners of pan, cover loosely with plastic, and let rise in warm place until slightly puffed, about 45 minutes. Meanwhile, adjust oven rack to lowest position and heat oven to 500 degrees.
3. For the topping: Place tomatoes in colander and drain well. Combine drained tomatoes, oil, garlic, oregano, and salt in bowl. Combine mozzarella and Parmesan in second bowl. Sprinkle cheese mixture over dough, leaving 1/2-inch border around edges. Top with tomato mixture and bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil, and let cool for 5 minutes. Serve.
“To reflect the presence of the Father, we must rely on the Son.”
Another appetizer for our New Year’s/Birthday party.
- 1 (15-oz.) can black-eyed peas, drained and rinsed
- 1 (15-oz.) can black beans, drained and rinsed
- 1 (15-oz.) can whole kernel corn, drained
- 1/2 cup diced onion
- 1/2 cup chopped green bell pepper
- 1 (4-oz.) can diced jalapeno peppers
- 1 (14.5-oz.) can diced tomatoes, drained
- 1/2 teaspoon garlic salt
- 1 cup Italian-style salad dressing (I used a packet of Good Seasons and made my own)
In a large bowl, combine all ingredients and mix well. Cover and refrigerate overnight to blend flavors.
“The promise of Christ’s return calls us to persevere in faith.”
Kale Caesar Salad
Well, I finally tried kale. And this was the perfect recipe to try. Kale still isn’t my favorite thing to eat, but this was really good. Just ask my husband. He loved it!
- 12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 3 ounces baguette, cut into 3/4-inch cubes (3 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 3 anchovy fillets, rinsed
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil
For the salad: Place kale in a large bowl and cover with warm tap water (110 to 115 degrees). Swish kale around to remove grit. Let kale sit in warm water bath for 10 minutes. Remove kale from water and spin dry in salad spinner in multiple batches. Pat leaves dry with paper towels if still wet.
For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees. Toss all ingredients together in bowl. Bake on rimmed baking sheet until golden and crisp, about 15 minutes. Let croutons cool completely on sheet. (Cooled croutons can be stored in airtight container at room temperature for up to 24 hours.)
I took the easy way out and bought a box of croutons.
For the dressing: Process mayonnaise, Parmesan, lemon juice, vinegar, Worcestershire, mustard, anchovies, garlic, salt, and pepper in blender until pureed, about 30 seconds. (I will use my food processor next time.) With blender running, slowly add oil until emulsified.
Toss kale with 3/4 cup dressing in large bowl. Refrigerate dressed kale for at least 20 minutes or up to 6 hours. Toss Parmesan and croutons with dressed kale. Serve, passing remaining, 1/4 cup dressing at table. (I also add some grape tomatoes.)
“Jesus died in our place to give us His peace.”
This was another big hit at our New Year’s/Birthday Party. It was outstanding!! It makes quite a large batch, but it was all gobbled up.
- 1 (16-oz.) jar sauerkraut, drained and rinsed
- 1/2 pound deli-style corned beef, shredded
- 1 (8-oz.) pkg. cream cheese softened
- 1 (8-oz.) pkg. shredded Swiss cheese
- 1/4 cup Thousand Island salad dressing
Combine all ingredients in a slow cooker*. Cover and cook on high setting for 45 minutes, stirring occasionally, just until heated through and cheese is melted.
* I didn’t put mine in a slow cooker. I put it in a baking dish and put it in the oven at 300 degrees for 30 to 45 minutes until it was heated through. I also stirred it occasionally.
Serve this with party rye slices.
Makes 6 to 7 cups.
“The difference Christ makes in your life is a story worth telling.”
Bacon Wrapped Smokies
This was one of the appetizers I made for our New Year’s/Birthday Party. They went over very big. Very easy three ingredient recipe to make.
- 1 pound sliced bacon, cut into thirds (not thick cut)
- 1 (14-oz.) pkg. beef cocktail wieners
- 3/4 cup brown sugar, or to taste
Preheat oven to 325 degrees.
Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. (It is easier to wrap wieners with cold bacon, so keep it in the refrigerator while working with a third of it.) Place on a large baking sheet.
Sprinkle brown sugar generously over all.
Bake for 40 minutes, until sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.
“When we follow Jesus we get a new perspective.”