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Ever since my mom got me Skinny Italian, I have been obessed with creating different types of pizza! It’s so much fun! And please believe me when I say making real Italian pizza is not hard, and soooo much better for you! It’s not loaded with processed cheese, like the pizza you would get from Pizza Hut or Dominos or Papa Johns (Not saying it doesn’t taste good, but think of all that grease loaded on the pizza!)  I learned SO many facts from that cookbook! So please, please, please, PLEASE, go out to your bookstore and buy Skinny Italian by Teresa Guiduice (yes, the table flipper from Housewives of New Jersey, love her!) This pizza recipe isn’t in Teresa’s cookbook, I made it up, although I used her amazing recipe for pizza dough, scroll down, and the recipe will be there). Chicken, carmelized onions, and anchovies, woah, love!!! You could also have fun with this, I have done a carmelized onion and roasted garlic pizza, YUMMY!! I do change around Teresa’s pizza recipe just a tad bit, so here is my version! Same ingredients, slightly different techniques!

For the dough: (makes enough for about 5 delish mini pizzas, I wouldn’t spilt the recipe in half, if you have extra balls of dough left, put them in the freezer after it has doubled in size and take them out the night before you’re ready to use them)

-4 1/2 cups all purpose flour (Teresa uses bread flour, but the dough works out fine when I use all-purpose, and that’s what I usually have at home, so that’s good!)  NOTE: You Will need more than 4 1/2 cups of flour, this is the starter amount. You will have to add more, as the dough will be sticky.

– 3/4 cup extra-virgin olive oil, plus more for greasing the pan for the dough balls

– 1 3/4 cups water

– 1 1/2 tsp salt

– 1 1/4 tsp fast-rising yeast

Directions: (I use my handheld electric mixer, but you can also make it by hand by using a whisk)

1. Whisk olive oil, water, yeast, and salt. Now mix in 1 cup of flour.

2. Whisk in another cup of flour.

3. Whisk in yet another cup of flour

4. Whisk in another cup of flour. Now whisk in 1/2 cup of flour.

5. The dough will be nice and sticky, so add in more flour, a little at a time, so the dough is not sticky, but elastic and smooth.

6. Form the dough into about 5 (or maybe you’ll get 6) equal balls, and put into a pan greased with olive oil. Place in the fridge for about 1 1/2 hours.

7. Heat the oven to it’s highest setting. Place the dough balls on the counter right above the oven. This way, the dough will double in size quicker. Leave it there until it has doubled in size, or about 1 1/2 hours! After they double in size, you can freeze any extra balls of dough.

8. You are ready to make whatever pizza what you want!

For the Pizza:

– 2 onions (yes, 2! They shrink when they carmelize), sliced into rings.

– 2 tablespoons butter

– 4 anchovies (I use ones with olive oil), chopped finely

– 1 already cooked and seasoned chicken breast, cut into small pieces

– 1 ball pizza dough

– 2 tb parmesan cheese

– 1 tb olive oil

– 1 tsp sugar (my secret!)

Directions:

1. Melt butter in a frying pan on meduim heat. Turn the heat down to low, and add onions. Sautee on low for about 10 minutes. Now add sugar. Let cook on low for another 45 minutes, or until the onions are softened and have a light brown color.

2.  Preheat oven to 350 degrees (yes, I know this is kinda low, but I love how it still tastes slightly dough and crunchy when it is cooked like this)

3. Roll out the dough. Place the dough on a pan greased with olive oil. Now add carmelized onions, anchovies, and chicken, leaving a little border. (hard to explain, but you’ll get it when you’re at this stage) Drizzle with parmesan cheese For the orgenao-garlic border: Combine 2 tb dried oregano, 1 tsp garlic salt, and about 3 tb olive oil. Combine all together. If it is too thick, add more olive oil. Using a brush, brush mixture on the pizza dough)

4. Bake for about 25-30 minutes, or until dough looks completely done

Enjoy!



et cetera