Pizza Dough

Hi all!  It’s Tani, Aaron’s other half.  I feel compelled to let y’all know (if you haven’t figured it out already) that Aaron has decided to use his blog as a way to track all of our favorite recipes as well as his triathlon adventures.  That being said, don’t expect them all to be healthy.  Who says that all triathlete’s eat healthy anyway?

Anyway, here is our favorite pizza dough recipe.  The resulting crust is crisp, yet tender and has a great flavor. It became our goto dough recipe the first time we tried it!

Tani’s Pizza Dough

Ingredients:

• 2 cups all purpose flour, plus more for dusting
• 1 t salt
• 3T olive oil
• 2t active dry yeast
• 1/2 c water, warm
• 1 t sugar

Directions

1. Add yeast and sugar to warm water (Use the temperature recommended on the yeast package…although I just use warm tap water with good success.) Let stand for 5-10 min
2. Combine flour, salt, olive oil and yeast mixture in food processor.  The dough should come together in a ball.  If there is no moisture in the air, slowly add additional warm water until dough comes together.
3. Turn out dough onto floured surface and knead.  Form into ball, coat with olive oil, place in oiled bowl, and cover with plastic wrap.  Let stand until dough doubles in size, about 30-60 minutes.  Put it in a warm place if your house is cold!  I normally throw it in the oven and place a container of hot water in the bottom of the oven.
4. Divide dough into 2 or 4 balls, roll out and enjoy!  You can top it with whatever floats your boat…just bake the topped pizzas at 450 degrees for 12-15 minutes, or until cooked through and golden on the edges.

Some notes:  I totally recommended using a pizza stone.  Some suggest corn meal on a seasoned stone to prevent sticking.  I use the corn meal (mainly for texture) *and* use parchment paper (for ease of transport on/off pizza stone).  Finally, infusing some olive oil with garlic to brush over crust before topping is FABULOUS…and I like to use the leftover for dipping crusts.

Oh!  And this dough works well for stromboli, too!!

Fettuccine Paolo

I found this recipe in the May 2008 issue of Runner’s World magazine. The recipe is copied almost directly since we loved it so much (although my picture shows angel hair because we were all out of fettuccine). I love this meal for nights when we will be short on time (but have planned ahead) You can have all of the ingredients prepped the night before. When it is time to cook, just follow the directions and you’ll have a great meal in about 20 minutes.

Enjoy!

Ingredients:

• 1 1/3 cup red bell pepper, thinly sliced
• 4 teaspoons extra virgin olive oil
• 1 teaspoon chopped garlic
• 6 ounces fresh fettuccine
• 1 1/3 cups chicken stock
• 4 teaspoons balsamic vinegar
• 1/2 cup sun-dried tomatoes
• 1/2 cup marinated artichoke hearts with liquid
• 1 1/2 cups (about 1/2 lb.) grilled chicken, sliced
• 2 tablespoons fresh basil, thinly sliced
• 2 teaspoons grated Parmesan cheese
• kosher salt and ground black pepper

Directions:

1. In a large saute pan, heat olive oil over medium heat.
2. Start boiling a pot of water for the pasta.
3. Add bell pepper and cook three minutes or until soft.
4. Add garlic and saute for 30 seconds or so.
5. Add Stock and vinegar, bring to a boil, and simmer until reduced by half.
6. Add pasta to water and cook until al dente
7. Add sun-dried tomatoes, artichoke hearts and liquid, chicken, and basil.
8. Season with salt and pepper.
9. Once pasta is cooked, drain, add to sauce, and mix thoroughly.
10. Top with Parmesan cheese and serve.

Potato Soup with Leeks and Mushrooms

Ingredients:

• Bacon
• 2 medium carrots, diced
• 1 small onion, diced
• 3 stalks celery hearts, diced
• 1 pint button mushrooms, diced
• 3 leeks, chopped
• 3 medium potatoes, peeled & cubed
• 2T butter
• 1T herbs de provence
• 1t ground coriander
• 1 pint 1/2 and 1/2
• 1 box chicken broth
• Salt & pepper

Directions:

1. In large stock pot, render fat from bacon.  You may drain some of this and substitute some olive oil.  Add butter.
2. Saute carrots, onion, celery, leeks and mushrooms until tender.  Season with salt and pepper.
3. Add chicken broth and potatoes.  Bring to a boil over high-heat then cover and simmer on medium-low until potatoes are tender.
4. Temper 1/2 &1/2.  Add to soup.
5. In blender or food processor, blend soup in small batches to a smooth consistency.  Be careful to only fill halfway and use a towel to hold the lid on!!
6. Season to taste then serve as is, or garnished with cheese, croutons, green onions and/or bacon.