Saturday, May 22, 2010

Lunch Box Chronicles: Day Forty (Double crust stuffed pizza)

This chronicle is by Tim, as Beth and Emma were in Connecticut all weekend doing 'training' demos so Emma can prepare for her summer job.

"Piano recitals today. The kids did a great job. We thought about going out to eat afterward to celebrate, but we had this dough exploding in the refrigerator. So we came home and put together a simple stuffed-crust pizza "pie" with two crusts.

We rolled out 1/2 the dough and put a ring of mozzarella cheese around the edge. Folded the dough over to cover the ring of cheese, creating a "stuffed crust" with a good high ridge. Spread a light coating of sauce on the bottom of the pizza, added chunks of mozzarella (could use shredded) and went with what we had around the kitchen: broccoli (lightly sauteed in olive oil and garlic), raw mushrooms, and Parmesan cheese. Could've added much more if we had planned ahead! We added a few dollops of sauce for good measure and put the pizza aside.

Then we rolled out the other 1/2 of the dough really thin and placed it over the top of the pizza, creating a pie. Just like an apple pie, we cut some slits in the top.

We slid the creation into a hot 390 degree oven onto a pizza stone and baked for about 25 minutes. We probably didn't wait long enough for it to cool, so it oozed a bit when cut. Maybe a little more cheese and less sauce would have been good. Didn't bother the kids - they gobbled the whole thing in minutes.

1 comment:

  1. This recipe was created by Tim, Spencer and Olivia. Mom and Emma were in Connecticut meeting customers and demo'ing Spelt Right bagels and pushing the pizza dough! Great job, Tim and kids. Great job, Emma in Connecticut.