Monday, October 3, 2011

What happened to September?

Well October snuck up on me. I had the complete intention to blog on the first of the month, just I apparently completely glossed over the detail that it was this past Saturday. My brother needed my help to move a bunch of things from his garage to a storage unit, and on top of that I was stuck Sunday drinking beer and watching football by my friends pool. Talk about a crazy busy weekend?!

So while I failed to get pictures of the Grilled Teriyaki Marinated Portobello Mushroom caps I made to go on my home made French Bread Buns that I toasted over a hickory fire with olive oil (btw, hickory smoked toast is amazing). I did get some pictures of the Apple Cinnamon pizza I made Saturday evening for a snack, and Sunday Breakfast.

Rather simple but rather delicious. It's all in how your layer on the toppings. No true measurements just all done by hand. You can use your favorite pizza dough, this was just some left over bread dough I had, but you often can find pre-made dough in your super market freezer area or by their bakery. I'll be covering breads more through out the month. Will do a week of flat breads probably mid October.

  1. Pre-heat you oven to 500, and let it heat up for a good 15 minutes. If you don't have a stone then also pre-heat  a baking sheet. You want your oven hot and to stay hot once the pizza goes in. Opening the oven door releases a lot of heat.
  2. Stretch out and rest the dough, you may have to let it rest between stretches to get a good thin crust. 
  3. Once you have a nice roundish flat pizza laid out, brush it with some melted earth balance buttery spread. 
  4. Next, sprinkle on some raw sugar and cinnamon. Layer on some sliced apple. Then finished it with a bit more raw sugar and cinnamon. (If using a sweet apple, I like to toss the slices with lemon or lime juice to give them a little more flavor)
  5. Drop the oven to 450 and place your pizza on your stone or pre-heated baking sheet. If you don't have a Pizza Peel then you may want to use parchment paper to ease the transition. In fact I recommend you use paper because the apple, sugar, and butter will create a nice syrup that will probably boil off one edge or another. 
  6. Bake for approximately 15 min, or until your crust is golden and your apples are tender.
  7. Let cool for a good 10 min, slice, and nom.

Tonight I will be prepping some no-knead egg-style dough used for sweet breads and challah. I plan on making pecan sticky buns and maybe a small braided loaf, maybe with some sort of fall flavors mixed in.

I still have some of my large french bread buns, so I'll be making some sort of sandwichy goodness to go with it. The weather here just got cool, and I've been craving sloppy (lentil?) joes.

Om Nom Namaste,


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