Category Archives: recipes

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Most Loyal Pizza

1 batch perfect pizza dough
1/4 c basil pesto
1 herb-roasted rotisserie chicken, chopped
2 Roma tomatoes, sliced
2 c mozzarella cheese, shredded
Honey

Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.

Spread pesto on crust then top with chicken and tomato slices. Sprinkle with cheese.

Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.

Remove from oven. Drizzle with honey.

From Trophy Brewing

Scorpion Reef

1 oz mezcal
1 oz gold or Jamaican rum
1 oz fresh pineapple juice
0.75 oz fresh lemon juice
0.75 oz Toschi Orgeat syrup
2 dashes Bittermens Xocolati Mole bitters
5-6 dashes Angostura bitters, floated
Five-spice powder

Combine all the ingredients, except the Angostura bitters, in a stemless wine glass and fill halfway with crushed ice. Stir with a swizzle stick, then add another scoop of crushed ice and float the Angostura bitters on top. Add a final mound of crushed ice and sprinkle with five-spice powder.

From Imbibe Magazine

Buffalo Chicken Pizza

1 batch perfect pizza dough
Blue cheese dressing
1 chicken breast, cut into bite-sized pieces
1-2 tbsp olive oil
1/3 c. Frank’s RedHot cayenne pepper sauce
4 tbsp butter
3-4 green onions, chopped
2 c mozzarella cheese, shredded

Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.

Heat olive oil in a saute pan; saute chicken until cooked through.

While chicken is cooking, melt butter and combine with the Frank’s RedHot sauce in a medium-sized bowl. Once chicken is cooked through, combine it with the butter/RedHot sauce mixture; toss to coat the chicken well. Marinate the chicken for about 15 minutes.

Spread a layer of blue cheese dressing over the crust for sauce. Top with marinated chicken, then sprinkle with mozzarella cheese. Top with green onions. Drizzle with a little more olive oil.

Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.

From The Kitchen Is My Playground

Arugula and Prosciutto Pizza

1 batch perfect pizza dough
2 c mozzarella cheese, shredded
4 oz prosciutto
2 c arugula
Red pepper flakes
Olive Oil
Salt
Pepper
Balsamic glaze

Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper.

Sprinkle crust with mozzarella cheese, then lay out slices of prosciutto over the cheese. Add red pepper flakes and drizzle with a little more olive oil.

Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.

Remove from oven, top with fresh arugula to wilt slightly. Drizzle with balsamic glaze.

From Chef Renee Burger

Thai Shrimp Pizza

1 batch perfect pizza dough
1/2 lb shrimp, large pieces, sautéed
1 c mozzarella cheese, shredded
1/4 c cilantro, chopped
1/2 c creamy peanut butter
2 tbsp sweet chili sauce
Sriracha to taste
Warm water
Shaved cucumbers
Shaved carrots
Fresh mint
Chopped peanuts

Make peanut sauce by combining peanut butter with chili sauce. Add Sriracha to taste and thin out with a little warm water, as needed, to reach sauce consistency.

Preheat oven to 450° (or 500° if oven can handle it). Roll out dough to desired shape and size. Brush crust with olive oil. Sprinkle with a little salt and fresh ground black pepper. Drizzle with peanut sauce, if desired.

Sprinkle over mozzarella cheese and half the cilantro. Sauté the shrimp until almost cooked through then place on the pizza. Drizzle with a little more olive oil.

Bake for 12-14 minutes or until golden brown and underside of crust is crispy. If using convention bake, cook 2 minutes less.

While pizza is baking, combine the cucumber, carrots and remaining cilantro.

Remove pizza from oven. Top with veggies and drizzle with peanut sauce. Top with chopped peanuts and mint.

From Chef Renee Burger

Perfect Pizza Dough

1/2 c warm water (between 112-115°)
1 packet of rapid rise yeast
1 tsp honey (or agave)
1.5 c King Arthur bread flour
1 tsp course kosher salt
Olive oil for bowl

Sprinkle yeast over warm water and stir in honey. Allow mixture to sit and get bubbly for about 10 minutes.

In stand mixer fitted with dough hook attachment, combine flour and salt and slowly drizzle in the yeast and water mixture.

Turn the mixer up to medium-low speed and allow it to knead dough until it is smooth and stretchy. You will notice that it will pull away from the sides of bowl and easily slide off dough hook.

Transfer dough into an olive oil brushed bowl and give dough ball a turn to coat. Cover with clean kitchen bowl and let rest in warm place until doubled in size.

When dough has risen, remove from bowl and roll out on a piece of parchment paper into desired thickness and shape.

Yields: 1 medium size pizza crust

Flavored crust mix-ins: Substitute pureed spinach or pureed roasted red pepper for water used. Add cheese and/or herbs without substituting.

Make ahead tip: Double recipe and freeze 2nd dough ball in gallon freezer bag (up to 6 months). When ready to use, thaw to room temperature in about 2 hours.

From Chef Renee Burger