Deep Dish Pizza Pie Crust and the Unique Taste of Anchovies

If you are anything like me, there are many foods that you will cook or prepare and others you will steer clear of.  For me as an example: Deep dish pizza pie crust.  I love deep dish pizza especially with the unique taste of anchovies; I just don't make it.  Why? you  may ask.  Because the crust is made with yeast.

Now, I grant you that breads and pizza doughs are delicious when they are made with yeast.  Homemade yeast rolls are heavenly.  However, cooking with yeast is not popular with me.  Something always seems to go wrong.

And, yet, I make deep dish pizza pie with a yeast crust and it is fresh!  It does not come out of a box.  I get it from the refrigerated section of my favorite store.  I roll out the dough to which the yeast has already been added and add my favorite toppings--fresh mozzarella, plum tomatoes, Italian seasonings, garlic, basil, onions and my very favorite topping; anchovies.

And, speaking of anchovies: they are not just for deep dish pizza; they go with many foods.  Pasta, many kinds of salads, (the most popular of these is the Caesar), dressings, spreads for meat and even in potato salad; all of these benefit from the unique taste of anchovies.

So, I don't know about you, you may like to cook with yeast.  If not, look in your neighborhood or town that has refrigerated ready made deep dish pizza pie crust.  I have even heard more than one chef talk of going to a pizza parlor and buying dough.  I have not done that yet.  Adding the unique taste of anchovies will give you an unexpected treat!

Global Cuisines and Culture: Italy

Every culture has its own cuisines.  Often the geography and culture of a country determine its foods, recipes and ways of cooking.  Take, for example, Italy; this is a country with varied regions that affect the kinds of cuisine produced.  As we know, sauce-laden spaghetti is not the only kind of food that comes from Italy.  This country of many regions produces different culinary delights depending on its geography.  In fact, the cuisine is so varied, you could spend a month or more trying just a few recipes from a given region.


Italy is a culinary Eden with its rich array of flavors, tastes and textures.  Food is a sensual pleasure and no food seems to evoke this experience quite like the creations from this Adriatic county.  After all, this is a country of Venice and its famous glass, gondolas and Risi e Bisi (peas and rice); of Rome and its famous art, architecture, fountains and Saltimbocca, a well-known veal dish;  of Tuscany and its villas, olive oil and wines; and Sardinia, the second largest island in the Mediterranean Sea known for its spectacular beaches, suckling pork and pecorino cheese.

Italian food is made up of fresh vegetables, seafood, aromatic spices, flavorful olive oils and wonderful pastas.  In the movies of Ancient Rome, the tables are always laden with rich food and drink.  You will be happy to know that many Italian recipes are very simple and easy to make.  Much to my personal delight, many call for anchovy fillets.  I love anchovies!  The flavor can enrich a dish without overpowering the flavor of the other ingredients.  Done right, you never know they are there.


Italian culture and cuisine has a rich history.  Discover for yourself some new Italian recipes.  Not just pizza and spaghetti.  Make your own pasta.  It's not as hard as you think.  Try something with anchovies for a change.


And, if you want to re-create some of the magic you can find in the recipes of some of America's favorite restaurants, click the image below.

Brooklyn-Style New York Pizza Recipe Day 16 of 30

Even though the New York Jets don't actually play in New York, the state's pizza is famous among pizza fanatics.   It is great for any football or Super Bowl party.  Try this one.  I am always tempted to add anchovies on my pizza!

Brick-Oven Pizza (Brooklyn Style) Recipe    

Ingredients

    * 1 teaspoon active dry yeast
    * 1/4 cup warm water
    * 1 cup cold water
    * 1 teaspoon salt
    * 3 cups bread flour
    
    * 6 ounces low moisture mozzarella cheese, thinly sliced
    * 1/2 cup no salt added canned crushed tomatoes
    * 1/4 teaspoon freshly ground black pepper
    * 1/2 teaspoon dried oregano
    * 3 tablespoons extra-virgin olive oil
    * 6 leaves fresh basil, torn

Directions

   1. Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16
hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
   2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.

   3. Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone.  Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.

   4. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.

   5. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

Looking to duplicate your favorite restaurant recipes like California Pizza Kitchen Original BBQ Pizza Copy Cat Recipe?  For details, click image.

Easy Super Bowl Pizza Day 7 Copycat

GET YOUR OWN COPYCAT RESTAURANT RECIPES

Copycat Panera Bread French Bread Margherita Pizza

- 1 Loaf of French Bread, cut in half lengthwise
- 1 1/2 cups canned tomato sauce (or 1/2 cup of your own favorite tomato sauce)
- 1/2 cup fresh basil chiffonade, lightly packed (chiffonade = cut into thin strips)
- 2 large roma tomatoes, sliced
- 16 oz. mozzarella cheese, sliced
- salt and freshly ground pepper, to taste

Preheat, the oven to 475 degrees F.

Lightly toast the bread for about 5 minutes.  Spoon the tomato sauce over the bread.  Top with the basil, then tomato slices, then the cheese.

Bake for 12 to 15 minutes. Broil for 1 to 2 minutes to brown the tops.  I likw anchovies on mine.  hen it wouldn't be the Panera copycast..

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Do You Know What You Can Do With Anchovies

Did you know that anchovies are one of the most misunderstood fish to be on a menu? Most of the people I know have varying degrees of dislike for anchovies. It is amazing to me that so many people do not give certain foods a chance because they may have had one bad experience with them.

I think of some of the foods I rejected. If I had not given them another chance, I would not have the joy of enjoying some very tasty recipes. Anchovies were initially not on my list of favorite foods. I did not like them the first time I tasted them. They were too salty and fishy. Then, I tried them again. I love anchovies with a passion.

At first, I only ate anchovies on pizza, then later, in Caesar salads. I'm glad I experimented with them. I never dreamed there were so many things you can do with anchovies. Now I try them in many recipes and they are a mainstay in my kitchen cabinet. When I see I am down to one tin, I make it a point to buy some.

Sometimes, I get fresh anchovies from my favorite Italian deli. They are packed in heavy salt and need to be rinsed well before using in recipes. They also have to be filleted and the bones removed. I also use canned anchovies for many of my dishes. You can find them either flat or rolled with capers.

One of my favorite recipes is spinach pasta with anchovies, thinly sliced onion and garlic. Although, I love the salty and intense taste of the small fish, for this dish, I mash the anchovies in olive oil in a cast iron skillet and then saute the galic and onions till they are nice and soft. I then add the cooked pasta and mix together. Sprinle with fresh ground pepper and parmesan.

I also use anchovies in salads, deviled eggs, green beans and even in potato salad. They are delicious with vegetables and in stuffed peppers. I find great recipes in the many cookbooks I have.

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Anchovies: A Mediterranean Essential

Many people turn up their noses at the thought of anchovies. Either they have had a bad experiences with the fishy taste or someone did not know how to use them to bring out their delicious flavor.

I am an anchovy lover from way back. The first time I had them was when I was in college and had them on a pizza. I thought the taste was pretty weird at first. However, I tried them again and just loved them.

They add so much flavor to meats and poultry. They are just great in mashed potatoes and in sauces. They are extremely popular in Mediterranean cooking and especially in Italian and Spanish cooking and recipes.

Here is a delicious recipe from the cookbook, Mediterranean, published by Hermes House

Olive and Anchovy Bites

1 cup all-purpose flour
1/2 cup chilled butter
1 cup finely grated cheese, such as
Manchego or Gruyere
2-ounce can anchovy fillets in oil,
drained and roughly chopped
1/2 cup pitted black olives, roughly chopped
1/2 teaspoon cayenne pepper
Sea salt

Makes 40-45

1. Place the flour, butter, cheese, anchovies, olives and cayenne pepper in a food processor.
2. Wrap the dough loosely in plastic wrap. Chill for 20 minutes
3. Preheat the oven to 400 degrees F. Roll out the dough thinly on a lightly floured surface.
4. Cut the dough into 2-inch-wide strips, then cut across each strip diagonally, in alternate directions, to make triangles. Place on baking sheets. Bake for 8-10 minutes, until golden. Cool on a wire rack. Sprinkle with sea salt and serve.

Discover the secret recipes from your FAVORITE restaurant and easily cook them yourself in Your Own Kitchen!

3 Smoked Salmon Breakfast Sandwiches

You do not have to always follow a recipe exactly. There are times when I want to try out a recipe, yet, there are ingredients I do not have on hand. So, I improvise, because there is a certain taste I want. ( I rarely do this with baking unless I am just testing)

For example: When I have smoked Salmon available and I do not have bagels, I use what I have. I mix up a Dijon dressing or I may use store-bought creamy Horseradish sauce.

So, for breakfast this morning, I had this smoked Salmon sandwich:

Smoked Salmon Breakfast Sandwich #1

Smoked Salmon pieces or slices.
Sliced tomatoes
Laughing Cow Swiss
A fried egg
A Dijon mustard dressing (See below)

Toast the bread
Spread one slice with Laughing Cow Light Swiss
Pile on Salmon pieces
Add sliced tomatoes
Fry an egg in olive oil
Add to sandwich
Slather Dijon dressing on remaining slice of bread
Cut in half
Enjoy!

Dijon Dressing

3 TB Light or Low Fat Mayonaise
2 TB Dijon Mustard (More or less to taste)
Mix until smooth

Smoked Salmon Breakfast Sandwich #2

Whole Wheat Mini Bagels
Smoked Salmon pieces
Brie cheese

This one is so easy. For budget concerns, use Trader Joe's Smoked Salmon pieces and Trader Joe's brand Brie. They also have packages of wheat and white mini bagels. This little sandwich is also a simple lunch to carry to work or to a pot-luck brunch. Guests devour them!

Smoked Salmon Breakfast Sandwich #3

Bagel or Whole Wheat Toast
Smoked Salmon
Brie or Laughing Cow Light Garlic & Herb Cheese
Thin slice onion
Tomato slice
Dijon Dressing (See above)

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