"Pecan Smoked Canadian Bacon and Pineapple"

I'm becoming convinced that home-made pizza is far superior to any pizza not made at home.

This recipe came from Pillsbury. It calls for using their Pillsbury refrigerated classic pizza crust, but I used the bulk pizza dough I purchased from a local grocer. It is much better, and is a cinch to prepare as it has nothing but flour, yeast and water as ingredients as opposed to all those "other things" you find in packaged foods.


Ingredients:

• 3 1/2 C all purpose flour, or pizza flour
• 2 1/4 tsps dry yeast
• 1 C water
• 1 can pineapple shunks in unsweetened jujice, well drained on paper towels.
• Canadian bacon, or pepperoni - enough to cover the pizza.
• 1/2 C thinly sliced red onion
• 1/2 C chopped green bell pepper
• 1/2 C shredded Cheddar cheese (2oz)
• 1/2 C shredded mozzerella

Directions:

One hour prior to cooking the pizza, mix the flour, yeast and water. Let sit for an hour, then remove approximately 1/3rd of the dough ball prior to spreading it on either a cookie sheet, or in our case, a baker's stone. We could cut the recipe, but it much easier not to and then to remove this third. It makes good "elephant ears," for a dessert.

Heat the oven, or smoker, to 425 degrees. I used Pecan pellets for the smoke.

Spray the stone with Pam, and spread the dough to the edges. I like to turn the edges up in order to hold whatever melted cheese that may accumulate.

Top the dough with provolone cheese, cutting to fit. Arrange Canadian bacon or pepperoni, pineapple, onion and bell pepper over provolone cheese to within 1/2 inch of edges. Sprinkle with Cheddar cheese, then mozzerella.

Bake for 16 to 20 minutes, or until the crust turns a deep golden brown.

Cut into 8 servings and serve.

"Mushroom and Onion Pizza"

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I love mushrooms and have been wanting to create a mushroom pizza since I learned the basics of making pizza. This one was a lot of fun to put together, and I would argue it may be one of the best pizzas, if not the best, I have ever eaten.

Ingredients:

• salt and pepper 
• 2 tbsp rosemary, fresh, chopped 
• 2 tbsp thyme, fresh, chopped (2 or 3 stems with leaves stripped) 
• 4 tbsp Parmesan cheese, grated 
• 2 onions, large size, cut into rings 
• 2-3 garlic cloves, chopped 
• 1 1/2 cup mozzarella cheese 
• 2 tsp balsamic vinegar 
• 4 tbsp olive oil 
• 2 1/2 cups chopped mushrooms 
• 3 1/2 C pizza flour 
• 1 tsp yeast
• 1 tsp salt 
• 1 C water

Directions:

Make the pizza dough by adding the flour, yeast, salt, and water, mix, and let sit for one hour.

In a skillet, heat 2 tbsp olive oil over medium heat, add garlic, mushrooms and stir for 1 minute.

Cut onion slices to get onion rings, and in another skillet, heat remaining oil over medium heat, add onion rings and stir-fry until golden brown (10-12 minutes), then add balsamic vinegar and cook for another minute.

Add salt and pepper.

Spread the dough on a lightly floured surface. I use a baker's stone, but a pizza pan will work equally well. Add mushrooms and caramelized onions, sprinkle rosemary then mozzarella and Parmesan cheese.

Heat oven/smoker to 425-450F bake/cook pizza for 10-15 minutes.

Remove and add the fresh thyme across the top.

Slice and serve immediately.

"Breaded Italian Green Beans"

Adapted from this recipe, found at Food.com, this dish has proven quick, easy, and very tasty as a side for just about anything you want to side it up against. In this case we added it to a plate of grilled pork steak, and some fresh fruit salad; but it would go fine with chicken, steak, or fish.

Ingredients:

1 1/2 C fresh green beans
2 Tblsp butter
2-3 garlic cloves, minced
1/4 C Italian style bread crumbs

Directions:

1. Put green beans in a non-stick frying pan at medium heat.
2. Add the minced garlic and butter and sautee for 10 minutes.
3. Turn off the heat and toss the beans with teh bread crumbs until coated.
4. Serve.

Diego's Gourmet Chicken Pizza*

In our quest to find meals that represent something new and different, we have been experimenting with pizzas lately. This one was easy to put together, taking a total of about an hour which excludes the amount of time needed for the yeast to prepare the dough. We will definitely have this pizza again!

Ingredients

1 skinless, boneless chicken breast halves
3 1/2 C pizza crust flour (I purchase it in bulk)
2 1/4 tsps dry yeast
1 C water
1/2 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions

Directions

1.Preheat oven to 425 degrees F (220 degrees C).
2.Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces.
3. Mix pizza dough, water, and yeast, let sit for one hour then spread to the edges of a pizza pan, or stone (I use the stone).
4.Spread ranch dressing over the dough. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese.
5. Bake at 425 degrees for 25 to 30 minutes, until cheese is melted and bubbly.

* This recipe adapted from one found at allrecipes.com. You can find it here.

Diego's Bloody Mary Mix

I enjoy a nice cold glass of tomato juice, but sometimes it seems rather bland and lifeless; so I started experimenting and came up with something with a little "kick" to it. I enjoy this drink in a glass of ice, and I especially enjoy it when it's blended about half and half with a nice vodka.

Here's the recipe:

Ingredient:

1 qt tomato juice
3 tbs lemon juice
1/2 C Worcestershire
3 tsp horesradish, extra hot
1/2 tsp Mexican hot sauce, extra hot - or suitable substitute

Method:

Mix, fridge, drink.

Pepperoni/Veggie Pizza

I remember when pizza was something few people knew about, let alone ate. Then back in the '50's, or '60's, a company by the name of "Jeno's" began selling boxes of pizza ingredients in the grocery stores and people began trying it out. There was absolutely no place to go buy a pizza: no "Pizza Hut," no "Round Table Pizza," nothing, nada, zilch.

A few months ago I took a class in low-temp, slow, cooking and the instructor spent just a brief amount of time on building pizzas. I had never thought much about making one, but since the class I've been thinking about it; so I went to one of those big-box stores where they sell pizza flour in bulk and purchased about 4 or 5 cups worth, picked up a few of the other ingredients, brought it all home and got busy.

Read more about this potentially award winning pizza here.