|Stand back, Los Angeles, we're going to try pizza!|
From Mark Bittman's How to Cook Everything Vegetarian
Servings: 4-6 pizzas
Time: 2 hours
3 cups flour
1 tsp (1 packet) yeast
2 tsp salt
2 tbsp oil
1 cup water
|It also makes a fantastic face mask.|
|Can't remember if this is my hand or Courtney's...|
- In a bowl, combine the flour, salt and yeast.
- Add the water and oil and form a ball.
- Knead until smooth.
- Mix in additional flour if the dough is too sticky, or water (1/2 tsp at a time) if it's too dry.
- Knead your dough ball for a few minutes. Then place it in an oiled bowl, cover it and stick it in a warm place until it rises (1-2 hours).
- Once the dough has risen, punch it down and wait 20 minutes or so before splitting it and rolling it out to your desired pizza sizes.
|Don't mess around in Courtney's kitchen.|
Sometimes less is more, and this fairy basic crust proves that. The barebones approach produces a wonderfully crisp crust that's quite flavorful and really helps compliment any toppings lucky enough to be placed on top of it.
Slow Cooker Bacon Jam
Servings: Enough to make you feel disgusting
Time: 4 1/2 hours
|The secret is bacon fat.|
1 1/2 lbs sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
|Must find a way to bottle the smell or make scratch and sniff pictures.|
- Cook the bacon over medium-high in a large skillet, stirring occasionally until it is lightly browned and the fat is rendered (about 20 minutes).
- Transfer the bacon to a paper towel to drain, and pour off all but 1 tbsp of fat from the skillet.
- Add the onions and garlic to the bacon fat and cook until translucent (about 6 minutes).
- Mix in the vinegar, brown sugar, maple syrup and coffee and bring to a boil, stirring and scraping up browned bits from the skillet with a wooden spoon for about two minutes.
- Add the bacon back in and stir to combine.
- Transfer to a 6 quart slow cooker and cook uncovered on high until the liquid is syrupy (3 1/2 to 4 hours). Run it through a food processor if you want it less chunky and more jam like.
- Have everyone you know come smell how amazing your kitchen is right now.
|I'm still curious how it goes with peanut butter.|
Pizza sauce is so cliche. It was time for it to receive a modern day makeover courtesy of loads upon loads of bacon. The natural savory manly bacony awesomeness melds perfectly with the sweetness added to it by the brown sugar and maple syrup for a one of a kind pizza topping. Upon tasting this, I contemplated living a life where I spend my days sitting in a La-Z-Boy recliner eating bowlfuls of bacon jam in a heavily stained white t-shirt (I'm 75% sure you will agree upon tasting).
Bacon Jam Pizza
Bacon Jam (Recipe above)
White onion, thinly sliced
|I'd still eat it raw. It was that glorious|
- Take great pride in the fact you fought off the seduction of the bacon jam's aroma long enough to put it on your pizza.
- Top your rolled out dough with the ingredients and bake for 12-15 minutes on a pizza stone or oiled cookie sheet until the crust is golden and the cheese is bubbly
|Slice 1 of 50 I would consume that day.|
|My pizza making skills on display. Nailed it (although the bacon jam all but assured victory).|
Like me, Courtney is never satisfied making just one thing, so stay tuned to learn about our delectable adventures in Margherita Pizza and Vietnamese Coffee Ice Cream.
|This Margherita Pizza was facing an uphill battle having to follow the bacon jam. Stay tuned to find out how it held up.|