New Age Pizza

In an attempt to use what I had in the the fridge (and pantry) I made a simple and rather tasty non-traditional pizza. Inspired by the schicciata recipe from a dear family of friends and one of my most loyal readers (yeah you, gramps Muratori), this pizza was topped with potatoes, sausage, tomato sauce, a bit of cheese, onions, and garlic.
While I don't have exact amounts of what I added, I can give you the steps and the inspiration to this pizza. Play around, try your own, you may be surprised at how delicious a non-pepperoni red sauce mozzarella pizza can be.
I made the pizza dough first and let it rise all day. The longer the slow rise, the more tasty the dough. Here's a recipe for a great pizza dough.

Traditional Pizza Dough
1 3/4 cups warm water
1 Tbsp sugar
1 1/2 tsp active dry yeast
6 cups all-purpose flour
1/4 cup olive oil
1 Tbsp salt

1. Proof the yeast by putting it in warm water with the sugar. Let sit for about 10 minutes or until you see bubbles on top and can smell the wonderful smell of yeast.
2. Mix 4 cups of flour, olive oil, salt and slowly add the yeast solution. Add the remaining flour slowly until dough is smooth to the touch and does not stick.
3. Knead the dough until firm and elastic and surface indents and bounces back when poked with finger.
4. Place dough in a greased bowl, cover, and let rise in the refrigerator all day.

Makes 2 thick 12-inch shells

Prepare the topping:
1. Take out dough from the refrigerator. Bring to room temperature about 15 minutes. Preheat oven (and baking stone or pizza pan) to 475 degrees F.
2. While dough sits, boil the potatoes then mash them up and set them in a bowl.
3. Brown the Italian sausage (out of the casing) and add chopped onions. Saute. Add this to the potatoes. Throw in minced garlic, just enough tomato sauce to keep mixture moist and some Parmesan cheese (feel free to use mozzarella if you please). Mix well and set aside while you prepare the dough for decorating.
4. Roll out half of the dough (for one pie) flouring the surface liberally. Add the topping mixture. Set in oven to bake for about 15-20 minutes.

Dedicated to my brother for his birthday-cupcakes!

*whew* long time no blog everybody! Apologies, apologies.
So to kick it all off again, HAPPY BIRTHDAY JEFF! My little brother is 17 today. For his birthday he requested cupcakes. I made them, brought them to my sister's place where and decorated them all together. Both my sibling are artists so they had a blast. Nothing fancy, just chocolate and red velvet cupcakes with vanilla icing.

Chocolate Chocolate Cupcakes

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
10 Tbsp (5 oz.) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1 large egg
3/4 cup whole milk

1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line 12 muffin cups (3/4-cup capacity) with paper liners.
2. Stir together the flour and cocoa powder in a small bowl, and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, baking soda, baking powder, and salt and beat on medium speed for about 5 minutes, or until pale, light, and fluffy. Scrape down the sides and bottom of the bowl as necessary.
4. Add the egg and beat until incorporated. Add the flour mixture and milk alternately in two batches each, scraping down the bowl as necessary. Continue mixing ntil the batter is uniform in color.
5. Fill the muffin cups about two-thirds full. Bake for 15 to 20 minutes, or until the cupcakes spring back slightly when pressed in the center.
6. Let cool for 10 minutes in the pan on a cooling rack, then remove and allow to cool completely on the rack.

Bright Red Velvet Cupcakes

makes 2 dozen cupcakes

2 cups all-purpose flour
3 tsp baking powder
1/4 tsp salt
10 Tbsp unsalted butter, softened
1 cup sugar
2 large eggs
1 tsp vanilla extract
scant 1 cup milk
1 Tbsp red food coloring

1. Put a rack in the center of the oven and preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside.
2. Sift together flour, baking powder and salt into a bowl. Set aside.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating for 1 minute in between each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately with the milk and red dye in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.
4. Bake at 350 for 15-18 minutes, or until the cakes a pick inserted in the center of the cakes comes out clean. Let cool for 10 minutes then remove cupcakes from muffin tin and let cool on a wire rack.

Recipe courtesy of Joy the Baker, adapted from Gourmet Cookbook