Deep Dish Pizza on the Big Green Egg

23 Jun

I think it is safe to say that the Big Green Egg is Kyle’s 4th baby (in line after Lainey, Frank and Sam). Lucky for me, this hobby/lifestyle/cultish club that is the world of Egg Heads has produced some amazing eats! The deep dish pizza is one of those. As of now, our recipe is scribbled onto print outs from various places on the net, so I think it is wise to mark this down before the next go. Hope you enjoy too!

Dough

  • Flour, 3 cups
  • Semolina flour, 3/4 cup
  • Water
  • Active Dry Yeast, 1 tsp
  • Salt, 1/2 tsp
  • Olive oil, 3 Tbsp
  • Corn oil, 1/2 cup
  • Butter, 1/2 Tbsp
  • Sugar, 2 tsp
  • Cream of tartar, 1 tsp

Add yeast to 1/2 cup of warm water and allow it to proof for a few mins. Mix. 2.5 cups of flour (reserve 1/2 cup) with semolina. In a stand mixer with dough hook (or by hand), mix yeast/water mixture into flour until well mixed into a ball. Then cover mixing bowl with plastic wrap and allow it to sit for about 25 mins. Uncover and add to bowl: melted and cooled butter, cream of tartar, and the last 1/2 cup of flour. Then add corn oil and olive oil a little at a time as mixer runs. You might not need it all. Knead for about 2 minutes. Dough should be very sticky and oily, but add a little more flour if needed. Put dough ball into plastic zip back and store in refrigerator for about 24 hours.

Pizza

  • Dough (see above)
  • Sliced mozzarella cheese, 8 oz
  • Sliced provolone cheese, 8 oz
  • Italian sausage, cooked and crumbled, 8 oz
  • Pepperoni, 6 oz
  • Mushrooms, 6 oz, sliced
  • Green bell pepper, chopped
  • 6 in 1 Tomatoes, strained, 2 – 28 oz cans  (or another thick canned tomato puree)
  • Fresh or dried basil (I used about 3/4 cup fresh, chopped)
  • Fresh or dried oregano (I used about 1/2 cup fresh, chopped)
  • Garlic, 3 large cloves, minced
  • Kosher salt, 1/2 tsp
  • Pepper, 1/2 tsp
  • Honey, about 2 tsp
  • Parmesan cheese, grated, about 1/3 cup
  • Crisco

Pull dough out of fridge about 2 hours before baking. Rub a very thin layer of Crisco into deep dish pizza baking stone (we tried other methods but this is the only way to insure getting pizza out of stone). Spread dough out throughout pan and pat into place. Pinch dough up the sides, trying to keep it thin around edges. Layer sliced mozzarella onto dough, and top that layer with the provolone cheese. Then evenly layer pepperoni, and top that with the italian sausage, bell pepper, and mushrooms. Add basil, garlic, oregano, honey, salt, and pepper to strained tomatoes and mix well. Spread tomato sauce mixture over pizza toppings. Then top with shredded parmesan.

Heat your BGE (or oven) to 400º. If using BGE, heat with plate setter for indirect cooking. Place pizza onto cooking grate above plate setter and cook for 15 minutes. Then turn pizza 180º and cook for another 10-12 minutes. Remove from heat and allow pizza to rest for 5 minutes. Slice and enjoy! Our recipe is adapted from a recipe found on the Egg Head Forum.  

The Last Six Months…

20 Nov

Lainey is 7 months old! How did that happen so fast? Here are a few special events and holidays – some of the many wonderful moments of the last six months!

Father’s Day

 

 First family mini-vacay to Lake Travis

 

4th of July

 

August BBQ

 

My Birthday

 

Camp reunion in Wimberley

 

Cyclone Football! 

 

Lainey’s Six Month Birthday

 

Halloween

 

Baby’s first Wurstfest!

 

Our little girl is getting so big! I have high hopes of sharing some recipes, travels, etc. with you all soon…hopefully you will see me sooner than six months! 

The Best Month

20 May

One month ago, Lainey was born! We are so thrilled to be parents and can’t believe a month has already flown by.

Birthday:

First Family Pic:

One month old today:

Isn’t she a doll? Happy one month little girl!

Spring Showers

31 Mar

I was lucky enough to have three beautiful baby showers! The first was in Dallas, hosted by three of my mom’s oldest and best friends: Janie, Janet, and Spike. Highlights were the little bundt cakes, homemade toasties, great friends, and lots of beautiful and thoughtful gifts.

 

A few weeks later several of my best friends threw me a shower in San Antonio. It was a fiesta theme with tasty Mexican treats, Topo Chico, and friends from near and far! Thank you Abby, Jaci, Linda, Emily and Melissa for a fabulous shower!

 

I am lucky to work with an amazing group of friends who threw me another fiesta shower! Current and former students surprised me by attending and we played some fun games and received many thoughtful books and baby supplies. Thank you all!

I am so very fortunate to have such thoughtful and giving friends! Thank you to all who hosted and celebrated with me. Our baby girl is lucky to have so many who love her already!

 

 

 

Maternity Pics

17 Mar

This morning Kyle took some shots of me, and his dad took a few of both of us. Less than six weeks to go!

 

 

Nutella Cookies

3 Mar

For Valentine’s Day this year I decided to make Nutella Cookies. The recipe was a Pinterest find (originally from Ambitious Kitchen) and they turned out great! They are a little more of a brownie consistency than a crispy cookie, but they are fudgy and super easy. I wrapped them in cellophane and voila, valentines for coworkers and friends. 

Nutella Cookies (recipe for 12-15 small cookies)

  • 1 cup Nutella
  • 1 egg
  • 2 tablespoons brown sugar
  • 1/2 cup flour
  • Sea salt or Kosher salt for sprinkling

Mix first four ingredients with a stand or hand mixer. Preheat oven to 350° and place bowl of mixed ingredients in the freezer for 10-20 minutes. Remove bowl from freezer and create small 1″ dough balls. Place on ungreased cookie sheet, about 2-3 inches apart, and bake for 9-10 minutes. Remove from oven, sprinkle with a touch of salt, and lay out on a cookie rack to cool. Enjoy!

Saturday Nights In: Crepes Two Ways

29 Jan

A few months ago, Kyle and I took a cooking class at Central Market all about crepes. As a Christmas gift, Kyle gave me a Cuisinart crepe pan – and the time had come to make some crepes! They were easy, fun, and delicious.

Basic Crepes

  • 2 cups flour
  • 2 tablespoons sugar
  • pinch salt
  • 4 eggs
  • 1 and 1/3 cups milk
  • 1 and 1/2 cups sparkling water
  • 4 tablespoons butter (for cooking)

Combine flour, sugar, and salt. Add the eggs and milk. Whisk until combined. Add sparking water and whisk again. Cover and let sit for 1 hour. Heat a small non-stick pan (8 or 10″). Coat with a small bit of butter. Pour 1/3 cup of batter into pan, and swirl to coat (might only be 1/4 cup depending on pan size). Cook for about 1 minute, flip, and cook for 1 more minute. Stack between parchment paper. Makes about 15 – 10″ crepes. Allow crepes to cool and freeze if you are not going to immediately use.

Manicotti

  • 8oz fresh ricotta cheese
  • 1 egg
  • 1/4 lb fresh mozzarella, grated
  • 1/3 cup Parmesan cheese, grated
  • 1/4 cup parsley, minced
  • 1/2 teaspoon lemon zest
  • 2 cups marinara sauce
  • extra Parmesan cheese, grated
  • about 8 crepes (use recipe above)

Drain ricotta, overnight if possible. Combine ricotta, eggs, parsley, and lemon zest. Season with salt and pepper. Spread some of the marinara sauce onto a glass baking dish. Spread a few tablespoons of the ricotta mixture into each crepe, roll, and place seam side down in dish. Spoon additional marinara sauce over all crepes. Sprinkle with additional Parmesan cheese. Cover pan with foil and bake at 375° for 20 minutes. Remove foil and bake an additional 20 minutes or until bubbly.

Nutella Crepes

  • Take cooked crepes, one at a time, and place back in hot non-stick pan
  • Spread 1+ tablespoons of Nutella in center of each crepe
  • Fold in half once, then in half again. Enjoy!

These are fun to make and so good! I look forward to trying new fillings soon.

A Wienerful Holiday

10 Jan

This year our family members brought all their dachshunds to San Antonio for Christmas – a total of seven! In honor of this exciting occasion, Kyle and I hired LAFMIL Photography, a local photography company that specializes in pets and supports Diamond Dachshund Rescue, to come out and take photos of the family on Christmas Eve. My favorites are definitely the ones of the dogs romping around the yard – they couldn’t be any cuter! 

Abe and Lisa with LAFMIL did such a great job! I highly recommend them and look forward to future dachshund photo sessions. Happy New Year!

Merry Christmas!

25 Dec

Crispix Mix

21 Dec

As long as I can remember, every Christmas our family has enjoyed homemade Crispix Mix. The recipe came from Peggy, my wonderful grandmother figure, who would bring us a huge assortment of treats every December. We have tweaked it over the years, mostly adding more heat, but the flavors and memories have remained the same.

Crispix Mix

  • 36oz Crispix cereal
  • 1/2# pecans
  • 1/2# roasted peanuts
  • 5 oz pretzels
  • 1 and 1/4 cups butter, melted
  • 3 teaspoons Tabasco
  • 4+ tablespoons Worcestershire sauce
  • 1 teaspoon cayenne pepper
  • 6 or more large garlic cloves, halved
  • juice of 2-3 small to medium sized lemons

Pour 1/2 of each of the Crispix, pecans, peanuts, and pretzels into a large turkey roaster (or split between two large foil roasting pans). Combine all other ingredients in a blender and puree. Drizzle 1/2 of liquid over Crispix. Add second 1/2 of the Crispix, pecans, peanuts, and pretzels to the pan(s) and drizzle remaining liquid. Mix gently with hands. Bake 2 hours at 250°,  carefully stirring every 20 minutes. Cool and store in air tight containers. Enjoy!

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