Skip's Recipe Box: pepperoni

Friday, February 20, 2015

Nemo’s Pizza Meatloaf

Vote for my nephew Nehemiah Arndt in the St Louis Post Dispatch's Kid Chef Contest. Nemo is 12, and makes a killer meatloaf in his video submission!

Please click the badge on my blog page and vote, you may vote once per day and registration is easy and can be done through Facebook...

(The following has been copied from the St Louis Post Dispatch web page)

Recipe:	Nemo’s Pizza Meatloaf Hello, my name is Nehemiah Arndt – my friends call me Nemo. I am twelve years old and I live in Collinsville, IL. Today, I am making my pizza meatloaf. I came up with this signature dish so I could have two of my favorite dishes at the same time. Ingredients 1 lb of fresh ground chuck 1 lb of fresh Italian sausage 1 t. salt 1 t. pepper 1 med finely chopped onion 3 cloves of garlic, minced 2 eggs ½ c. milk 2 c. Italian bread crumbs 1 c. shredded mozzarella cheese, with ½ c. in reserve for garnish 3 c. marinara sauce with 1 c. held in reserve 30 slices of pepperoni optional ingredients may include chopped green peppers, mushrooms, olives, or other favorite pizza toppings Directions 1. In a large bowl, combine the first set of ingredients. Hand-mix until fully mixed. Divide the meat mixture in two. 2. Place the first half of meat and gently press into 7 x 11 dish. 3. Spread 2 c. of marinara sauce over the meat. 4. Layer the cheese over that and then top with pepperoni and other pizza toppings. 5. Top with a little more cheese 6. On a clean surface, smooth out the second portion of meat and then lay it over the pizza toppings. 7. Bake at 350 degrees for 45 minutes. 8. Top with remaining sauce, cheese and other toppings as desired. 9. Bake for 15 more minutes. Serve with side salad and garlic bread. Enjoy Nemo’s Pizza Meatloaf!
Your Kid Chef's First Name:	Nehemiah
How old is your Kid Chef?:	12

Wednesday, July 11, 2012

Steps to make a grilled pizza with the recipe for THIN CRUSTED PIZZA W CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

Steps to make a grilled pizza with the recipe for THIN CRUSTED PIZZA W

CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

by Skip Graden on Wednesday ·

This is a pizza that I made in American Regional Cooking with Chef David Rell last semester. We grill marked and par-cooked the crust and finished them in a 450 degree BKI Oven.

You can top a pizza a lot of ways: Follow this recipe, Sausage, Peperoni, Cheese, Pepperoni & Sausage, Vegetables, Pesto Red Onion Shrimp & Baby Bella's, etc...

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

Yield: 4 8-inch Pizzas

For the Dough: (Best to make the day before.)

INGREDIENTS

1 ea Envelope active dry yeast

1/2 tsp Sugar

2/3 cup Warm water

2 to 3 cup All-purpose flour

1 tsp Kosher salt or Sea Salt

1 tsp Freshly ground pepper

2 tblsp Olive oil, plus olive oil for brushing crust

For the Topping:

INGREDIENTS

3 cups Thinly sliced grilled chicken meat

3/4 cup Sliced, pitted kalamata olives

4 cups Shredded fontina cheese

1 cup Thinly sliced red onion

2 tblsp Finely chopped fresh parsley

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

METHOD:

For dough: In a medium bowl, combine yeast, sugar, and water. Stir briefly and let stand until foamy, 5-10 minutes. Add 2 cups flour, the salt, pepper, and 2 tblsp olive oil. Stir together with your fingers, until the dough holds together. Transfer the dough to a lightly floured work surface and knead until smooth, 8 to 10 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set in warm place until the dough doubles in size, 1 to 1 1/2 hours.
Punch down the dough in the bowl. Transfer it to a lightly floured work surface and cut into 4 equal pieces. Roll out each piece into an 8-inch round about an 1/8 inch thick. Lightly brush both sides of each round with olive oil and place rounds on baking sheet.
Gently slide crust from baking sheet and cook, uncovered, directly over medium heat until grill marks are clearly visible, about 2 minutes. Don't worry if the crust bubbles; they will deflate when you turn them over. Transfer the crust to the baking sheets, with grilled marks facing up.
Distribute the chicken, olives, cheese, onion, and parsley evenly among the crusts. Transfer the pizza again from the baking sheet to the grill and cook, covered, directly over medium heat until the crusts are crisp and the cheese is melted, 3 to 4 minutes.

THIN CRUSTED PIZZA WITH CHICKEN, KALAMATA OLIVES AND FONTINA CHEESE

Steps to follow:

Make the Pizza Dough 24 hours before you are going to par cook them.

Once it is par cooked, you can use right away or refrigerated/freeze them wrapped tightly in Saran Wrap or vaccuum packed 3-5 days refrigerated and 2-3 weeks frozen...