Saturday, September 5, 2009

Quick Links: National Cheese Pizza Day

Why wait until October to celebrate Pizza? We may as well get our orders in now. October may be National Pizza Month but, Today, "saucy" visitors, is National Cheese Pizza Day! (well, you didn't want me to call you cheesy visitors, now did you:)
I rounded up a slice of some of the cheesiest pizza selections I could find in my Hospitality search for National Cheese Pizza Day. Thanks "guys."

On the Menu:

Shelly's Bruschetta Three Cheese Tortilla Pizza

Susan's Three Onion & Three Cheese Pizza

Laura's Butternut Squash and Goat Cheese Pizza

My contribution to National Cheese Pizza Day is from a booklet titled Pizza All Around by Dorothy R. Colgan. A GREAT book for young cooks, Pizza All Around was published in 1992. It has adorable illustrations by Vickey Bolling and it just happens to include one of my favorite recipes for no yeast Multigrain Pizza Crust!

I suppose it's high time I fess up. Pizza is not one of my favorite indulgences. There, I said it. However, if I were to partake in the worldly tradition of "digging in," gooey cheese pizza is the track I would take. That said, today I have chosen a less conventional version of cheesy pizza; Apple and Cheddar Cheese Pizza. Although the recipe calls for a basic pizza crust, I thought it might be interesting to mix up the Apple Cheddar topping with the no yeast Multigrain Crust.
First the Crust:
Multigrain Pizza Crust
1 cup oat flour
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
1 tsp. baking powder
2/3 cup milk
1/4 cup vegetable oil
1. Preheat oven to 425 degrees
2. In a mixing bowl, stir together the first five (dry) ingredients.
3. Add milk and oil to the bowl. Mix well until flour is absorbed and the mixture forms a sticky ball.
4. Remove the dough ball from the bowl and knead gently 10 to 12 times on a lightly floured work surface. Then press out the dough into a lightly oiled 12 inch pan. (this dough does not use yeast so it does not have to rise) Fold up edges to hold the toppings.
5. Place the pan with the dough but no filling in the oven for 12 to 15 minutes or until brown. Remove from oven and let cool for about 5 minutes.
6. Add toppings of your choice.
7. Return the pizza to the oven and bake for 10 to 15 minutes or until cheese is melted. Let cool for 5 minutes and serve.
Apple and Cheddar Cheese Pizza A Sweet Breakfast Treat
1 Basic Pizza Crust (Multigrain)
5 large McIntosh cooking apples, thinly sliced
1/2 cup sugar (ripe apples will be tasty enough on their own if you decide to omit the sugar)
1 tsp. cinnamon

For Topping:
3/4 cup flour
1/2 cup sugar
6-1/2 tbs. butter cut into small pieces. (about 3/4 stick)
1 cup grated cheddar cheese
1. Preheat oven to 450 degrees.
2. Roll dough out about 1/8 inch thick. Place in lightly oiled pan and turn the rim up 1 inch.
3. Spread the apple slices evenly over the dough. Sprinkle 1/2 cup of sugar and cinnamon over the apples.
4. To make the topping, put the flour, 1/2 cup sugar, and butter in a bowl. Mix together with a wooden spoon until the mixture looks like bread crumbs. Sprinkle this mixture over the apples.
How You Bake It:
Bake in a 450 oven for 10 minutes, then reduce the heat to 350 degrees for another 25 minutes, or until apples are tender. (Have your grown-up helper test the apples with a fork to see if they are soft.) Turn off the oven. Very carefully, because the pie is hot, sprinkle the cheddar cheese over the top. Let the pie sit in the turned-off oven for 3 more minutes. Remove, cool for 5 minutes, and serve!

Apple pie without the cheese; is like a hug without a squeeze:)

National Waffle Week News:
During National Waffle Week, Waffle House restaurants will introduce a new waffle flavor. oooo I wonder what it will be:)
I'll be back on the 9th just in time for Harland Sanders & KFC. In the mean time, don't forget Salami Day on the 7th. Have a hearty, safe, and fun Labor Day. Louise:)
1. National Cheese Pizza Day! @ Slashfood
2. Multi-Grain Pizza Dough (with yeast & bread machine)