Date Night with Homemade Pizza--Cope Style

Remember our friend's the Cope's, who gave us that wonderful roast recipe awhile back during the holiday season? Well, they've done it again! Except this time they had a lovely date night with some Pizza and champagne and we get to share their experience (via lots of pictures and descriptions of the fantastic food)! I love getting beautiful photos from Full Feather Photography and I'm always more than happy to get a guest chef on here! The mixtures they used were from Wildtree, and look absolutely divine! If you're unsure what Wildtree is, (as was I) they are a company that provides all natural alternatives to your cooking lifestyle! Their products are free of fillers and additives which helps promote a healthier lifestyle. She started the company after finding that her two younger children needed specific dietary restrictions in their diet, and it took off from there. As a household that uses many natural alternatives to our everyday life, I'm excited to get to know more about this company and their products!  So let's get on with it, and make us a pizza!!!

Pizza Sauce 

1 (14.5 oz) can of Tomato sauce

1 TB of the Wildtree perfect pizza sauce seasoning

In a small bowl, you're going to combine the tomato sauce with the pizza sauce seasoning, mix together and let the sauce stand for 5 minutes to get all the flavors incorporated together. As a plus side to this being pizza sauce, it can also be used for dipping, lasagna, or whatever your heart may desire! Tara said this made more than enough for their one pizza, so they are saving the leftover sauce for some ravioli!

In case you're interested in what pizza sauce was used, this Napa Valley Bistro brand is outstanding! I use a lot of their sauces with my pasta and have never been disappointed!

Hello sauce! Don't you look just absolutely wonderful!

Now, onto the Wildtree So Quick and Easy Pizza Dough

1 bag So Quick & Easy Pizza Dough Mix 

1/2 c very warm water (120-130 degrees F)

1 TBS Wildtree Grapeseed oil (any flavor)

To start off you're going to want to adjust the rack in your oven to the lowest possible position, and set the temperature to 500 degrees. Take your pizza stone and place it on the rack in the oven and heat the stone for 30 minutes before proceeding with it! In a bowl, mix together the dry mix for the dough, water, and Grapeseed oil. Whisk all this together until a ball of dough forms. 

Once you have the ball of dough, turn the dough out on a floured surface and knead for 2 minutes until it becomes smooth and elastic. (Okay, in very simple terms (just in case you need it lol), get the dough out of the bowl, lightly flour a surface area, and start working the dough with your hands until it seems smooth and stretchy). Cover the dough and let it rest on the floured surface for 10 minutes. 

After the dough has taken it's nap on your counter, flatten the dough using the palm of your hand! You're going to want to try and work the dough into a disc shape! Starting in the middle of the disc and working your way out, use your fingertips to press the disc until it's about 1/4 of an inch thick. 

How You Doin'??

There's a good reason why this chef is off the market ladies...

I see about 5 different reasons in this picture alone!

All together now:

 "When the moon hit's your eye, like a big pizza pie, that's Amore"

Using one hand to hold the dough, use the other hand to stretch the dough (carefully) outward until it has reached the desired diameter (eh-hem, I hate math terms sooo...Carefully stretch the pizza dough out until you have a dough that fits the size of the pizza you want)! 

Now you're going to carefully lift the dough off the surface and place on a peel (looks a paddle for pizza), or you can place it on a large wooden cutting board that has been dusted with semolina. 

Now you're going to proceed with the pizza toppings! From the looks of the pictures, I'm gathering they had cheese, red bell pepper, pepperoni, onion and possibly some ground beef! 

The sauce is going on!

Here comes the cheese

All the extra goodies are on!

Once all your toppings are in place, slide the pizza onto the pizza stone, and bake for about 8-12 minutes or until the crust is a golden brown. 

There you have it! It looks so delicious, I wish I could just reach into the picture and take that piece right out of his hand! So making your own pizza may not be the fastest dinner on earth. However, think of all the endless opportunities you have when you make your own! We've had pizza parties before where everyone can come and make their own pizza and choose the toppings they want! Whatever you do, please please please don't be scared to make your own! A little birdie was telling they went with some friends many moons ago to a pizza making class and spent big money on it! Let me tell you this, save your wallet, and experiment with different dough recipes at home. The toppings are the easy part! But once you find a dough that suits you, you've got it made! The thing I have learned is that EVERYONE has their own secret to dough. My philosophy, if it works for you and tastes great, use it! I can't wait to get my hands on these ingredients and try it out! 

~Happy Eating~

pistachio pesto

Did I mention that I have a crush on basil? I do. I have to make myself NOT buy the $2 bouquets each weekend at the farmers market because, well, how much basil can you really eat? I know there are tips and tricks about freezing it and drying it and yadda yadda. For $2 I’ll use as much as I like and not feel guilty about what wilts away.

When you do find yourself with a lovely mess of basil, please, make pesto. Do you like pesto? Bright basil, crunchy/creamy pine nuts, GARLIC and salty cheese. Nommers. I’ve tried some of the more out there versions like spinach or parsley pesto but traditional basil pesto is where my heart is. I have had success subbing walnuts or pecans for pine nuts. And that’s what we’re doing today—pistachio pesto.

My current favorite pizza place, Andolini’s, has this on their menu. It’s quite popular and they made it on a local TV morning show so I feel like ripping it off is totally allowed. You can view the video HERE.

Pesto sounds fancy but 1) you throw a bunch of stuff in a food processor = not fancy and 2) I think it’s very versatile so make it fancy or not fancy when using the finished product. We’ll discuss some options when we’re done.

TO THE PESTO!

Combine about two packed cups (2 giant handfuls) of fresh basil leaves with your nut of choice (pistachios today) in a blender or food processor. I prefer food processor.

Blend them until very fine, like this:

Add Parmesan cheese, some olive oil, salt, and garlic cloves---process again until all ingredients are combined. Stop the food processor. Take a whiff. Sigh with delight. You’re done.

Now, you need something to smear this pesto on. I adore Pioneer Woman’s pizza dough recipe. I fail at most things yeast so the fact that time after time this dough rises then bakes up crisp is miraculous. Note that you need at least one to two hours for it to rise so plan ahead. Alternatively, you can make the dough days before you need it, even freeze it. I've listed the ingredients and steps below.

With your easy dough, roll out the amount you want. Decorate your pizza. Here we have half for kiddo who prefers tomato and half for mommy who prefers garlic. All of the garlic. I topped it simply with mozzarella cheese. Bake it up.

Cheesy delish.

A grown up, pesto only pizza.

I took the suggestion of the Andolini’s video and added crushed San Marzano tomatoes to the finished pizza and I’m glad I did. It added nice flavor to an already great tasting pie. They know what they’re doing. Go see them soon. And make your own pesto soon.

A few other things to do with pesto:

Smear it on hot toasted bread. Top with a fried or poached egg and a sprinkle of crushed red peppers. I did this. Yum.

Top baked fish or chicken.

Combine it with heavy cream and butter (healthy, no?) for this Pioneer Woman pasta with pesto cream sauce. I did this. I licked the plate.

Eat with a spoon. I did this. Shhh.

Make these parmesan roasted green beans. Toss with some pesto while still hot. I did this. Will do again.

Top a baked potato.

Pioneer Woman’s pizza crust

• 1 teaspoon Active Dry Or Instant Yeast
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• 1/3 cup Extra Virgin Olive Oil

TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better. Cook 500 degrees about 10 minutes.

Andolini’s pistachio pesto, slightly adapted

• 1oz  Basil Leaves (I used two handfuls)

• half cup Pistachios

• 3/4 cups Olive Oil

 • 1/4 Cup Parmesan (I used ½ cup)

• 1/4 Teaspoon salt(or more to taste)

 • 1/2 Tablespoon Minced Garlic (I like 2 or 3 cloves)

Add basil and pistachios to blender or food processor.

Blend them to a fine grain  (kernels of nuts should not be visible, if they are blend more).

Add Parm, olive oil, salt, and garlic to food processor. Blend them to a fine paste.