Tuesday, November 28, 2006


Pizza Dough
1 pkg active dry yeast, 1 1/3 cups warm water, 3 cups (or so) flour, 2 T olive oil, 1 T salt
Let it rise once, punch it down, divide it into four or six or eight or however many pizzas you want. Let it rest. Bung your pizza stone in the oven. Preheat it to 475 and let the stone heat for at least half an hour. Get on with your topping.
Liberal amounts of left over Thanksgiving Turkey finely chopped.
Beautifully schmaltzy white béchamel sauce seasoned with salt, pepper, and herbes de Provence Fresh mushrooms sautéed in butter
Cubed Pancetta rendered and golden
Fresh Italian Parsley
Finely grated Gruyere

Roll out small individual pizzas (especially if you have children and they make life difficult about the mushrooms and parsley and turkey, unless you feel like a fight in which case go for a big one!)
Start with the béchamel, then the pancetta, then the parsley, then the mushrooms lovingly arranged, then lots of turkey, (as much as it can hold, really), then the cheese.
In the over for 10 or 15 minutes until golden and delightful. And then, if you can wrench your husband away from the computer for a minute, make the whole family eat it together, wails and cries of distress included.

One or Two small pizzas rolled, lathered in butter, baked, and then spread (while still piping hot) with Nutella.

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