2016

Pizza Crust Recipe!

I made my way home in this cold winter weather to find 
my entertaining kitchen was being used!  
Guess who made dinner tonight!
Nope not this cutie!
But this handsome farmer!
He enjoys cooking, so during the winter, he usually helps out with dinner.
I recently bought this magazine and inside there were a few pizza recipes.  
Milton thought he’d try one out!
I  liked the magazine alot too!
(Recipe at end of post!)
Milton always cooks the crust about 6 minutes 
before loading it up with the “goodies”!
He always puts cornmeal on the pizza stone too.
(you can’t see the stone, because he put it on a pizza pan this time)
 I enjoy THIN pizza crust the most. I am glad he made it like that tonight!
The recipe called for basil and garlic in the dough it was pretty tasty!
We each had our own little “sections” but all of the ingredients were yummy!
Ground beef, sausage, red onions, black olives, banana peppers, 
mushrooms, & mozzerella & parmesen cheese.
You can choose your own when you make it!
Ready to bake!
Fully cooked!

I thought I’d share what we had for dinner!
How about you?  
What was made in your Entertaining Kitchen tonight? 🙂
Thanks for stopping by!
Julie
Garlic & Herb Pizza Dough

1.5 Cups All purpose flour
1 tsp active dry yeast
1 tsp dried basil
1 clove garlic, halved
1/4 tsp. olive oil
1/3 to 1/2 Cup wamr water (105-115 degrees)

In a food processor combine flour, yeast, basil, garlic clove and salt. cover and process for 10 seconds or until ingredients are combined.  Add olive oil.

With the machine running, pour only enough of the warm water through feed tube to form a ball of dough ( you may not need all the water). To kneed the dough, process 1 minute.

Turn dough out onto a lightly floured surface and shape into a ball. Cover with a slightly damp towel and let rest 10 minutes.

*Milton used Ragu jar pizza sauce.  We used about 1/2 a jar, but next time will use 3/4 of a jar!

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