Text 15484, 84 rader
Skriven 2011-09-08 06:05:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 301
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corned-Beef-And-Cabbage Pizza
 Categories: Breads, Pizza, Beef, Vegetables, Sauce
      Yield: 6 servings
 
MMMMM---------------------------DOUGH--------------------------------
      2 ts Sugar
      1 pk Active dry yeast
      3 tb Extra-virgin olive oil +
           - more for the bowl
      3 c  All-purpose flour + more for
           - dusting
           +=OR=+
  2 3/4 c  + 1/4 c whole-wheat flour +
           - more for dusting
      1 ts Fine salt

MMMMM--------------------------TOPPINGS-------------------------------
      5 tb Extra-virgin olive oil +
           - more for the pan
      3 c  Sliced green cabbage
           Kosher salt
      1 ts Pickling spices; tied in
           - cheesecloth
      1 lg Potato; peeled, thin sliced
           Freshly ground pepper
      2 c  Shredded mozzarella cheese
    3/4 c  Shredded monterey jack
           - cheese
    1/2 c  Fresh grated parmesan
           - cheese
      6 oz Sliced corned beef
 
  Recipe adapted from Penguin Pizza, Boston
  
  Make the dough: Whisk 1 cup warm water (105 degrees) with
  the sugar in a bowl; scatter the yeast over the top and set
  aside until foamy, about 10 minutes. Stir in the olive oil.
  
  Whisk the flour and salt in a large bowl. Make a well in the
  center and pour in the yeast mixture. Gradually stir the dry
  ingredients into the wet ingredients to make a rough, shaggy
  dough. Turn out onto a floured surface and knead until
  smooth and elastic, about 5 minutes. (Add more flour to
  prevent sticking, if necessary.) Form the dough into a ball;
  place in a large oiled bowl, turning to coat with oil. Cover
  the bowl with plastic wrap and set aside at room temperature
  until the dough has doubled in size, about 90 minutes.
  
  Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil
  in a skillet over medium-high heat. Add the cabbage, season
  with salt and cook until just soft, about 5 minutes. Add the
  pickling spices and just enough water to cover. Simmer over
  low heat, covered, until the cabbage is tender, about 20
  minutes. Drain the cabbage and set aside (discard spices).
  
  Place a pizza stone in the oven, if you have one, and
  preheat to 500øF/260øC degrees. Toss the potato with 2
  tablespoons olive oil and season with salt and pepper. Roast
  in a single layer on a baking sheet until golden, about 15
  minutes.
  
  Divide the dough into 2 equal pieces. Roll one into a
  14-inch round (keep the remaining dough covered). Place the
  round on a floured pizza peel (if baking on a stone) or a
  large oiled pizza pan; drizzle with 2 tablespoons olive oil.
  Scatter half of each of the cheeses, corned beef, cabbage
  and potatoes on top. Season with salt and pepper. Carefully
  slip the pizza onto the hot stone, if using, or place the
  pan in the oven. Cook until golden and crispy, 10 to 15
  minutes. Repeat with the remaining dough and toppings.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 27 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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