The Best Pizza Dough for Grilling

This recipe looks long but it isn't there is instructions on how to freeze the dough and how to freeze a topped pizza.

recipe credit  http://www.thekitchn.com/how-to-make-homemade-frozen-pizza-cooking-lessons-from-the-kitchn-186527

Makes 8 small pizzas

1 2/3 cups water
1 to 2 teaspoons active dry or instant yeast
1/4 cup olive oil
5 cups all-purpose flour
2 teaspoons salt

If you want to use the pizza dough that same day, use 2 teaspoons yeast. If you are going to let the dough rise overnight, use 1 teaspoon yeast.

Mix the water and yeast together in the bowl of a stand mixer or a large mixing bowl. Let stand for a few minutes until the yeast is dissolved. Stir the oil into the yeast mixture, then add the flour and salt. Mix with a spatula until a shaggy, floury dough is formed.

Knead the dough on low speed with a dough hook for 5 to 7 minutes, or knead by hand on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.

Use a pastry scraper or knife to cut the dough into 8 lumps. Grease a baking pan lightly with olive oil or baking spray. Place the dough lumps in the pan and turn them over so they are coated with oil. Cover the pan with plastic wrap or a damp kitchen towel.

To Make Pizza the Same Day

Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk.

At this point the dough can be used immediately, or refrigerated or frozen for later use.

→ How long the dough lasts in the fridge: The dough can be refrigerated for up to 3 days. After that it should be cooked or frozen.

To Make Pizza the Next Day (or Later)

If you don't need the dough until the next day, place the covered pan immediately in the refrigerator and let it rise slowly overnight or up to 24 hours.

Before making the pizza, remove the dough from the refrigerator and let it sit at room temperature for at least 1 hour.

You can also of course remove just one or two balls of dough and return the remaining dough to the fridge. If removing just part of the dough, prepare a baking sheet or countertop surface by greasing lightly with oil or baking spray. Place the dough balls on top, then cover loosely with plastic wrap or a damp towel while they rise.

To Grill the Pizza

Preheat your gas grill with all the burners on high 10 to 15 minutes before you plan to cook. (Alternatively, start a charcoal grill.) Once heated, turn off or lower half the burners, creating an area of direct heat and an area of indirect heat. (Alternatively, bank a charcoal grill to create areas of direct and indirect heat.) Set up a workspace near the grill with space for shaping the pizza and bowls with sauce and toppings.

Working with one piece at a time, pull and stretch a dough ball in your hands into a round. Once it becomes large, drape it over your fists to continue stretching it into a large, thin round. If it feels more comfortable, you can also do this on a greased work surface.

Flip the shaped pizza onto the grill over direct heat. Close the grill. Let the pizza grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes. Every grill is different, and depending on yours and how long you preheated it, this time could vary.

Use tongs to flip the pizza over and move it to the indirect heat. Quickly spread it with sauce and spread a thin layer of toppings over top. (Don't over-top the pizza as this will interfere with it cooking quickly and completely.) Close the grill and cook until the toppings are warmed through and the cheese is melted, another 2 to 3 minutes. Again, time on your grill may vary. Use your sense of smell; if the pizza smells like it's scorching, open the grill and rotate the pizza into a cooler spot.

Use tongs or a large spatula to slide the finished pizza onto a cutting board. Cut the pizza into slices and serve. Repeat with the remaining pieces of dough; as you get into a rhythm, you can start a second pizza over direct heat while the first pizza is finishing over direct heat.

Freezing Dough

You can freeze any kind of pizza dough in any quantity — just let it fully rise before you freeze it and then divide it into pieces portioned for single pizzas. The dough can be frozen for up to three months and just needs to be thawed in the fridge overnight before you use it!

How to Make Homemade Frozen Pizza

Makes one large pizza or two individual pizzas

What You Need

Ingredients
1 pound pizza dough, store-bought or homemade
1/2 to 1 cup sauce: tomato sauce or other spread 
2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings 
1 to 2 cups (8 to 16 ounces) cheese, shredded or sliced: mozzarella, monterey jack, provolone, fontina, or any other favorite

Equipment
Parchment paper
Rolling pin
Baking stone (or baking sheet)
Plastic wrap
Aluminum foil

Instructions

1. Pre-heat the oven to 450°F: Place a pizza stone or baking sheet on a middle rack in the oven as it heats.
2. Roll out the pizza rounds: Divide the pizza dough in half to make two individual pizzas, if desired. Place the ball of dough in the middle of a piece of parchment paper. Roll it out to your preferred thinness. If the dough starts to shrink back and crinkle the paper, let it rest for a few minutes and then try rolling it out again. If making two individual pizzas, repeat with the second round of dough.
3. Par-bake the pizza rounds: Slide the pizza rounds on the parchment sheets onto the pizza stone or baking sheet in the oven. Bake for 3-5 minutes until the rounds are puffy and dry on the top, but still very pale.
4. Let the pizza rounds cool completely: Remove the parchment from beneath the pizza rounds and let them cool completely on a wire rack.
5. Top the pizzas: When cool, top the rounds as you would if you were going to bake them right away: spread some sauce on the pizzas, add toppings, and sprinkle cheese over the top. Note: pizza rounds can also be frozen un-topped.
6. Freeze the pizzas: Place the pizzas on a baking sheet and freeze, uncovered, until solid, about 3 hours.
7. Wrap the pizzas in plastic wrap and aluminum foil: Once frozen, remove the pizzas from the freezer and wrap them first in plastic wrap. Write the pizza toppings on a piece of masking tape and stick the label to the plastic wrap. Then, wrap the pizzas in a layer of aluminum foil. The double layer protects the pizzas from drying out in the freezer.
8. Freeze for pizzas for up to three months.
9. Bake the frozen pizzas: When ready to eat eat the pizzas, preheat the oven to 550°F (or the temperature at which you normally cook your pizzas). If you have a baking stone, place it in the oven as it heats; frozen pizzas can also be baked on the foil used to wrap them. When the oven has heated, unwrap the pizzas, discard the plastic wrap, and slide into the oven. Bake for 8-10 minutes, until the crust is dark brown and the cheese in the center of the pizza is bubbly. Eat immediately.

Onion Rings

Onion Rings

Batter

1 1/4 cups all-purpose flour

2 Tablespoons Corn Starch

1 teaspoon baking powder

1 egg

1 cup milk, more as needed

salt and pepper to taste.

Dry bread crumbs (Panko)

I also added some paprika and a little bit of garlic powder.

Directions

Prepare some oil to fry the onion rings in.
Slice a large onion and separate the rings (tip: if you let the rings soak in ice cold water for about 10 minutes you are able to remove the inner skin of each of the rings this helps to keep the onion from pulling all out when you take a bite).
Mix together the flour, corn starch, baking powder, egg, milk, and salt and pepper into a batter that should resemble a pancake batter, if you like really crispy rings make the batter a little thicker.
Dip the rings into some flour (seasoned if you like) than into your batter, let the extra batter drip off and dip into the bread crumbs.
Fry until golden brown about 3 minutes on each side.

For a little extra treat, take some guacamole and put into the center of each of the rings freeze for about an hour or over night bread and fry just like you would with normal onion rings.

Cucumber Sandwiches

From Laurie Clegg

Slice:
2 baguettes
4 cucumbers

Mix together:
8oz cream cheese
8oz mayo
1pkg dry Italian dressing mix

Top baguette slices with cream mix, a cucumber slice, and garnish with dill.

Garlic Feta Cheese Dip

Garlic Feta Cheese Dip

4 ounces crumbled feta cheese (you can add less)
4 ounces cream cheese
1/3 cup mayonnaise
1 garlic clove, minced
1/4  tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. dill weed
1/8 tsp dried thyme

Mix all ingredients with a mixer until smooth. Chill until ready to serve. Serve with veggies or crackers.

Bread Sticks (pizza factory like)

Bread Sticks (pizza factory style) from favorite family recipes

Ingredients

• 1½ cups warm water
• 2 Tbsp. sugar
• 1 Tbsp. yeast
• Let that sit for 5 minutes. Then add:
• 3½ cups flour
• 1 tsp Salt

Instructions

• Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
• Serve with marinara(see below), alfredo sauce, or ranch for dipping.
• Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

White Bean and Tuna Salad

Recipe from Mel's Kitchen Cafe

INGREDIENTS
½ cup chopped red onions
The zest and juice of 1 lemon
2 (5 or 6-ounce each) cans of tuna (I prefer albacore tuna packed in water)
2 (15-ounce each) cans of Great Northern beans, rinsed and drained
1/2 cup chopped fresh flat leaf parsley
A few splashes of Tabasco sauce or other hot sauce
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste

DIRECTIONS
In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.

Kira's easy feta dip

Easy Feta Dip

Ingredients
Drizzle of Olive Oil
5 Roma tomatoes, seeded and diced
1-2 green onions, sliced thinly
8 ounces feta cheese, crumbled
Cavender's Greek seasoning

fresh baguette, sliced thinly (toasted, optional), crackers, or tortilla chips

Instructions
Taste the recipe as you go. The amounts really depend on your taste.
On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning
to taste.
With a spoon carefully combine the ingredients.
Serve with warm sliced baguettes for scooping up the dip.

Konnie and Ken's Spinach Articoke Dip

Spinach Articoke Dip

By Annette Seaver

This was a recipe from a friend of mine who was a professional chef….he did everything by weight…..I have tried to convert the weight measures to cup measures so if you don’t have a food scale…the cup measures are close.   This makes quite a bit…so you may want to cut all the cheese in half…if you aren’t going to feed a lot of people. It does keep really well…..or you can make it and freeze some of it….)

4 oz spinach (if frozen cook and then squeeze the moisture out….or you can thaw and do the same thing…but you need to really squeeze the moisture out of the spinach)
1 lb cream cheese  (2 pkgs)
3 oz. mozzarella cheese   (about ½ cup)
3 oz.  Swiss Cheese   (about ½ cup)
3 oz  Asiago cheese (like parmesan but stronger, usually in the deli section)
3 oz Monterrey Jack cheese (about ½ cup)
8 oz whipping cream  (1 cup)
½ tsp. white pepper   (white pepper has a different flavor than black pepper, it’s a stronger flavor and a lighter color…worth the investment)
1 jar of marinated artichoke hearts….finely diced or processed

Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Cheesy Bacon Oven Chips from Vittles and Bits Blog 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds* cooking spray 3/4 C. shredded colby jack or cheddar cheese salt & pepper to taste 2 T. crumbled bacon (about 2 slices) - I used real bacon bits chopped parsley or chives, for garnish (optional) Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry. Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below). Serves 2. *You can use 2 medium-sized potatoes rather than 1 large. Also, I like to leave the skin on but you can peel the potatoes if you prefer. Chipotle Ranch Dipping Sauce 1 T. ranch dressing 3 T. sour cream 1/4 t. chipotle chili powder 1/8 t. cayenne (adjust more or less depending on how spicy you want). 1/8 t. salt 1/8 t. garlic powder Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.

Crispy Chicken Taquitos

4 to 5 servings

3 to 4 pieces Rotiseree Chicken, deboned, deskinned and shredded
Pepper Jack Cheese, shredded
14-16 corn tortillas
vegetable oil
salt, pepper garlic powder

Mix together shredded chicken and cheese. Season with salt, pepper and garlic powder. Soften tortillas in warm oil. Place small amount of chicken mixture on to each tortilla and roll cigar style (if needed secure with tooth pick). Fry in oil till crispy. Serve with salsa and gucomole.

Lettuce Wraps

The ingredients on this have varied for me, depending on what I have at home, but they have never done me wrong. This recipe is for about 2 people.

1lb ground chicken breast
1/2 medium onion, minced
1-2 carrots, shredded
1/2 cabbage, shredded
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced (I don't add hardly that much)
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1 Tablespoon peanut butter
1/2 Tablespoon honey (I use Splenda)
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped (Paul isn't a fan)
1/4 cup peanuts (I've never added them)

1 head lettuce, cut into 2 halves

Sauté the onions and chicken. Add the veggies and cook until tender. Add the remaining ingredients and serve on lettuce leaves.

Best Bean Dip Ever

I decided to post this because I saw some friends Pinning a hot bean dip recipe, and felt bad that they were going to settle for such a mediocre dip, when there is something so much better for the same amount of work.

I had no idea that this bean dip was anything special until I was older. I knew it was delicious, but it was the one I grew up on, and I guess I figured that everybody ate something similar with chips. I had no idea that people choked down cold 7-layer dips until I was older.

I actually think that I first had it when my aunt made it when I was really little, and it has been a staple ever since. This could obviously be adjusted to make it a full 7 layers, but this is what we usually add, probably since most of this stuff is always in the house.

2-3 cans of refried beans
1pkg cream cheese, softened until easy to spread
2 green onions, chopped
salsa (enough to layer the pan as thick as you like)
cheese (enough to layer in the pan as thick as you like)

Preheat the oven to 350-degrees. Layer the ingredients in the pan (beans on bottom, cream cheese, salsa, cheese, and I like the green onions on top so you can see them, but you can put them under the cheese if you prefer). Bake for 30 minutes or until the cheese is hot and bubbly...serve hot with tortilla chips and wait for the compliments to come pouring in.

Note: you can also microwave this until the cheese is hot and bubbly as well, if you don't have time to bake it.

Baked Garlic Fries

1 Tbs. Olive Oil (3 PointsPlus)
3+ Cloves Garlic
1 egg white, beat until light and frothy (1 Point Plus for 3 egg whites, so I don't count it)
6 medium potatoes cut into fries (4 PointsPlus per 7oz cooked)
Seasoning (salt, season salt, garlic salt, pepper, parmesan cheese, etc)

Preheat oven to 450-degrees. Combine oil and garlic into large, microwavable bowl and let garlic infuse for several minutes. Add potatoes and toss in oil. Add egg white to potatoes and toss. Cover bowl with plastic wrap and microwave on high for 4-6 minutes, until edges become translucent, to soften potatoes.

Place potatoes in a single layer on a greased baking sheet and season to taste. Bake for 45 minutes or until golden and crispy, tossing a few times while cooking.

PointPlus Value: Weigh the potatoes and account for the oil divided by the amount of serving you make.

These are way easy and pretty ordinary, but I love having a guilt-free, filling finger food (I just have to give myself time to cook them).

Open-Faced Mozzarella Sandwiches

1 cup plum tomatoes seeded and chopped
3 Tbsp olive oil
1 garlic clove, minced
1 tsp green onion, sliced thin
1 tsp fresh basil, chopped (or 1/4 tsp dried)
1/4 tsp salt
1/8 tsp pepper
dash cayenne pepper
4 slices Italian bread (3/4 inch thick)
1/2 c mozzarella cheese, shredded

In a small bowl, combine the first eight ingredients. Cover and refrigerate for at least 1 hour. Drain 2 teaspoons lizuid form the tomato mixture; brush onto one side of each slice of bread. Broil until crisp, about 1 to 2 min. Spoon 1/4 cup tomato mixture on each piece of bread; sprinkle with cheese. Broil 1 to 2 min. or until bubbly. Yield 2 servings

Junkies chicken salad

no amounts...just do everything to taste.

Chicken, cooked and cubed
pickles
lemon juice
mayo
thyme
parsley
garlic powder
garlic
onion
celery
diijon mustard

Fruit Dip

7 oz. marshmello creme
8 oz. cream cheese
Juice of a orange
rind from orange to taste

Mix together and serve with fruit

Karie's Deep Fried Mushrooms

small, white mushrooms, washed
2 eggs
1/4 cup water
1/2 cup flour
salt, pepper to taste (crazy Janes it the best)
1 package panko
Oil for frying
Put flour in dish and season with salt and pepper. Mix eggs and water, season also with salt and pepper. Roll Mushroom in flour, dip into egg mixture and then into panko. Fry in 350 degree oil until golden brown (on the dark side) Serve with Ranch dipping sauce. If the mushrooms are large par-boil them and dry them before rolling in flour.

Page's Pretzels

1 1/2 cup canola oil
1 Tbls. dill weed
1 tsp. garlic powder
1 tsp. lemon pepper
2 bags pretzels (cheap ones work best)

Mix first 4 ingredients together. Put pretzels in oil mixture about 4 cups at a time. Mix and take out with large sloted spoon (don't allow pretzels to sit in oil they will become soggy) place on cookie sheet in single layer. Bake in 350 degree oven for 11-12 min. serve warm or cold.

Cheese Ball (wedding and Christmas one)

1 1/2 c. grated sharp cheddar cheese (any cheddar cheese is fine)
1 jar Old English or American cheese spread (the ones in the little glass jars)
1 jar Roka Cheese spread (if you can't find the Roka, just use two jars old english)
1- 8oz package cream cheese, softened
1 tsp. garlic salt
1 teaspoon onion salt
1 tablesppon chopped dried parsley
Combine all ingredients with a electric mixer. (it will be stiff) Form into one or two balls (I've made mini ones for wedding receptions). Wrap in plastic wrap and foil, refrigerate over night. Roll in toasted chopped peacans or smoked paprika or parsley or nothing whatever you like.

Page's layered shrimp dip

8oz. cream cheese
1/2 c. sour cream
1/4 c. mayo
cream these together and spread on plate.
sprinkle with:
2 cans mini shrimp, drained
1 c. cocktail sauce or chili sauce
2 c. mozerella cheese
1 bell pepper, chopped
3 green onions, chopped
1 large tomato, chopped
Serve with crackers