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

In Cold Blood

1 oz Rittenhouse Rye
1 oz Carpano Antica Formula vermouth
1 oz Cynar
1 large ice cube
1 lemon twist and a small pinch of salt (optional), for garnish

Add all ingredients to mixing glass. Add ice and stir until chilled. Strain into a chilled double rocks glass with one large ice cube. Pinch the lemon twist over the drink and add to the glass. Garnish with the pinch of salt.

From Food and Wine Magazine

Oven-Fried Chicken Cutlets with Roasted Broccoli and Parmesan Cream Sauce

Chicken Cutlets
1/2 cup salted butter, melted
2 tablespoons Dijon mustard
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2/3 cup panko (Japanese-style breadcrumbs)
1/2 cup crushed cornflakes cereal
2 ounces Parmesan cheese, grated (about 1/2 cup)
4 chicken breast cutlets (about 1 1/4 lb.)

Roasted Broccoli
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon crushed red pepper
1 pound fresh broccoli florets (about 8 cups)

Cream Sauce
2 tablespoons salted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 ounce grated Parmesan cheese (about 1/4 cup)
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 400°F. Stir together butter, mustard, and 1/2 teaspoon each of the salt and black pepper in a medium bowl. Stir together panko, cornflakes, and Parmesan in a second shallow bowl. Dip chicken in butter mixture; dredge in panko mixture, pressing to adhere. Place on a baking sheet lined with aluminum foil. Bake in preheated oven until chicken is browned and done, about 17 minutes.

Meanwhile, stir together oil, garlic, crushed red pepper, and remaining 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add broccoli, and toss to coat. Transfer to a rimmed baking sheet, and roast at 400°F until broccoli is browned and tender, about 17 minutes.

Melt butter in a 3-quart saucepan over medium-high. Whisk in all-purpose flour; cook, whisking constantly, 1 minute. Gradually whisk in whole milk. Bring to a boil, and cook, whisking constantly, until thickened, for 1 to 2 minutes. Whisk in grated Parmesan cheese, fresh lemon juice, salt, and black pepper. Serve immediately.

Serves 4.

From Southern Living Magazine