Tag Archives: sheep milk feta

Homemade Pan Pizza

Homemade Pan Pizza

Homemade pan pizza made with different themed toppings from clams casino, to Hawaiian and Greek make for perfect party hors d’ oeuvres! Everyone seems to find their favorite flavors. When the sizzling pan pizza comes out of the oven heads turn especially when the aromas from the garlic, clams, bacon, onions and peppers fill the air!

The wonderful thing about all the different themed toppings for your pan pizza is you don’t need much in terms of quantity. The dough you make the day before, but if you forgot or didn’t have time it will still work if you make it the same day. If you make the dough the same day you don’t put it into the frig but let it proof for an hour and a half in a warm spot to develop some of that texture and flavor. The whole idea behind the “proofing in the refrigerator” is it let’s you do other things while the dough slowly rises developing a killer texture and flavor like in my delicious “Icebox Dinner Rolls”. So take advantage of this refrigerator method, you will be happy you did. 

As for my pizza sauce, it couldn’t get any easier because it’s puréed only, not cooked. If you go into a pizza place and inquire about their sauce the majority will tell you the tomato sauce is raw. I know because I have done just this, but they don’t always like to give away their pizza secrets so easily. To the raw, whole peeled tomatoes I add a garlic clove that I put thru the press, salt, pepper and some Italian seasonings and then it’s puréed. Keeping the tomatoes raw really compliments all those other strong flavors from the toppings yet not seeping into the background still being a pertinent player in the pizza game!

Have some fun with these pizza’s and customize those toppings on your homemade pan pizza! My favorite is the clams casino pizza because you have the best of both world’s, flavor’s and crispy, chewy edges. You can’t beat the garlic, clams, bacon and pepper combo. Drizzling on the extra clam juice not only makes it taste that much better but it let’s the crust get a little crispy while keeping the toppings moist enough so not to burn. With that in mind make sure to pour on any of the extra juices from what ever you are cutting up as when you are slicing up the cherry tomatoes. Another very important tip is to keep all the toppings, including the sauce and mozzarella, in the cold refrigerator until the last minute. This helps the toppings to cook properly giving the crust time to crisp up.

Enjoy the show and definitely think about some appetizer’s to go with these sizzling homemade pan pizza’s like my Caesar Salad, Crab Cakes, Baked Asparagus wrapped in Proscuitto, Spanakopita or my Roasted Chic Peas. All will bring a smile to your face I promise! 🙂

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Ingredients for 1 Sheet Pan Pizza Dough – 12.5″ x 17.5″ x 1″ tray:

  • 4 cups all purpose flour
  • 1 1/2 cup warm water 105º-110º
  • 1/2 tsp sugar
  • 1 packet yeast or 2 1/4 tsp – not rapid rise
  • 1 tbsp salt
  • 3 tbsp extra virgin olive oil for the pizza dough
  • 1/3 extra virgin olive oil for the sheet pan
  • Plus more olive oil to drizzle on top of the pizza’s before baking

My Pizza Sauce – Enough for 2 Sheet Pan Pizza’s:

  • 1 can of whole peeled tomatoes (drained if the pulp is watery) pureed with 1 tsp salt, 1/2 finely ground Italian seasonings, 1/4 tsp pepper and 1 lg garlic clove put thru garlic press

Ingredients For The Toppings From The Show for 2 Trays of Pizza:

  • Clams Casino Pizza – (for 1/2 the pizza) 1-2 cans 1 cup of Snows canned clams drained except 3 tbsp of clam juice per can to drizzle over pizza,  1/4 cup of chopped peppers, 3/4 cup sliced thick cut bacon, 1 garlic clove thru press, 1 tsp chopped sweet onions
  • Greek Pizza – 3/4 cup sliced cheery tomatoes, 3/4 cup sheep’s milk feta, 1/4 cup sliced sweet onion, 1/2 cup sliced kalmata or canned black olives, 1/3 cup chiffonade basil
  • Bacon Pizza – 1 cup thick sliced bacon (for 1/2 of the pizza)
  • Hawaiian Pizza – 1 cup sliced ham, 1/2 cup chopped pineapple, 1/2 cup sliced green onions with whites too

Directions – (Pre-heat the oven to 450º right before the pizza dough has it’s final proof and make sure the rack is in the lowest possible position):

  1. Warm the stainless steel mixing bowl with warm water for 5 minutes
  2. Empty out warm water and add packet of yeast to mixing bowl
  3. Add in 1 1/2 cups of water at 105º-110º to the yeast
  4. Add in 1/2 tsp sugar and let the yeast proof for 10 nminutes
  5. Tour on knead hook and begin to add in 3 tbsp olive oil, flour and salt
  6. Keep mixing and knead with hook after it forms a dough ball for 10 minutes
  7. Take dough off of hook and onto a floured counter
  8. Knead by hand for 2 minutes and place into a large oiled bowl
  9. Cover with saran wrap and refrigerate for 18-24 hrs.
  10. When you are ready to make the pizza make sure to take out of the frig and let the cold dough sit for approx. 2 hrs. – this will make it easier to work with
  11. When the dough has sat for 2 hrs. turn out onto floured surface and begin to roll out and stretch to the size of the cookie tray
  12. Pour 1/3 cup of olive oil onto cookie tray and place the rolled out pizza dough onto olive oil
  13. Cover with plastic wrap and let sit 30 minutes
  14. Remove plastic wrap and stretch the dough if needed to the edges of the pan and using your thumb press the egde of the dough into the edges of the cookie tray to form a crust – this will become a crispy and chewy egde that you will love! 
  15. Spoon pureed tomatoes onto the dough and sprinkle mozzarella
  16. Add you desired topping and give a drizzle of olive oil across the top of the pizza and put into a 450º oven for 16-20 minutes.
  17. Definitely check at the 15 minute mark as all oven are different
  18. You want  the edges dark golden and the middle is sizzling
  19. Take out and let sit for 5 minutes
  20. Using a large spatula remove the pizza in one piece to a large cutting board and slice, or slice in the cookie tray

Mediterranean Layered Dip with Christine & Lisa

Mediterranean Layered Dip with Christine & Lisa

Mediterranean layered dip is one of those dishes that you will love to have up your sleeve. It’s super easy, literally takes all of five minutes to make and tastes amazing! All you have to do is layer these wonderful Mediterranean ingredients in a clear serving dish. The reason it’s so quick to make is because you’re using prepared products from the market.  It will not only wow your guests with the presentation but with the fresh flavors too!

IMG_5076This Mediterranean dip starts off with a layer of hummus, and continue’s on with layer’s of Tzatziki, crumbled sheep’s milk feta, chopped up European cucumber’s, and finally a layer of Tabouleh. Scoop up this delicious dip with cucumber slice’s, and, or pita chip’s. Granted, if you have a little extra time on your hands you could make one or two of the layers that go into the dip IMG_1851homemade like my best hummus ever, or Tzatziki sauce. Since I’m such a big cheese head I definitely suggest getting decent feta from your local cheese shop, Madison Cheese. The creaminess of a good sheep’s milk feta really add’s a nice touch to the dip.

The first time I had this Mediterranean layered dip was three months ago at a friends tennis party celebrating our kids going to Nationals in South Carolina. My friend, Lisa, brought this Mediterranean layered dip to the party along with a buffalo chicken dip. Boy, did I make out like a bandit! I featured Lisa’s buffalo chicken dip recipe on my show not too long after the party and it has been a big hit, calling it “Best Buffalo Chicken Dip Ever!”. What can I say, I love a good dip!

I then phoned Lisa excited about having her come on my show to share the Mediterranean dip with all of you. Lisa was going to do the show but there was one caveat, she wanted her friend Christine to come too. You see this Mediterranean layered dip recipe wasn’t her recipe. She borrowed it from Christine. So we went directly to the source and had Christine come over to do the show also! 

What fun we had making the Mediterranean layered dip. You can’t go wrong here especially when you have other things to make for your get together. As Lisa say’s in the show, she keeps the ingredients to the dip unopened in her refrigerator at all time’s, just in case! I hope you enjoy this dip many times over. If you need another easy appetizer you should make my baked sweet potato fries & Green Goddess Dip or just go straight to the desserts and try my chocolate crackle cookieschocolate avocado moouse, perfectly chocolate chocolate cake or an applesauce-caramel sundae that will knock your socks off! 

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Ingredients:

  • 1 container of prepared hummus OR my homemade best hummus ever – You can get the “spicy” BUT it’s very spicy in the prepared hummus so I like it better with the reg. hummus
  • 1 12 oz container of your favorite Tzatziki OR homemade tzatziki
  • 1 12 oz container of your favorite prepared tabouleh
  • 1 cup crumbled sheep milk’s feta – you can it buy pre-packaged but good sheep’s milk feta from you local cheese shop is amazingly creamy 🙂
  • 1 cup chopped European cucumber- (1/2 of the cucumber sliced for dipping and the other 1/2 chopped for one of the layers)
  • 1 bag pita chips
  • 8-10″ clear serving dish with 2″ sides

Directions:

  1. Begin putting the layers into the clear serving dish
  2. Start with the hummus spreading evenly on the bottom
  3. Next, spread the layer of Tzatziki
  4. Then crumble the sheep’s milk feta over the Tzatziki
  5. Then a layer of chopped up cucumber
  6. Lastly, a layer of Tabouleh
  7. Serve with cucumber slices and pita chips
  8. You can keep the Mediterranean layered dip like this in the refrigerator for up to one day ahead … enjoy 🙂