Pizza Archives - Page 9 of 9 - Garden Seeds and Honey Bees

Honey Barbecue Shredded Chicken Pizza

Shredded Honey Barbecue topping:

*6 Chicken Breasts, cooked and shredded

Sauté:

*1 small Red Onion, very thinly sliced
*2 Tablespoons Extra Light Olive Oil

*1 bottle 18 ounce Sweet Baby Ray’s Honey Barbecue Sauce

Combine the above in a bowl and add to the top of the partially baked crust.

Cheese topping:

*2 cups Shredded Mozzarella Cheese, more if desired

Pizza Crust

Proofing the Yeast:

*1 cup warm Water
*1 tablespoon Dry Active Yeast
*2 teaspoon Sugar, food for the yeast

In a small bowl add the above ingredients, let sit until bubbly.

Whisk together:

*1/2 teaspoon Salt
*1 teaspoon Garlic Powder
*2 cups Bread Flour, more if needed

Add:

*1 tablespoon Extra Light Olive Oil

Combine the above ingredients and knead into a soft ball. Roll out soft ball dough into a circle, until right size for your pizza pan. I used an extra-large pizza Pan. I like to use a pizza pan that has holes in the bottom and spray well with cooking spray. (You can also use a very small amount of corn meal on the bottom of pizza pan to help with sticking. )

Note: Fold over the edge of the pizza if you like a thick Crust.

Bake the pizza crust at 500*F for 5 minutes, then remove pizza crust from the oven adding the toppings and bake another 10 minutes.

Recipe adapted from Taste Better from Sratch

Enjoy!

Jessica

Sugar Cookie Recipe

Mix and sift together

*3 1/4 cup All purpose Flour (Red Rose/Golden West Flour)
*1 teaspoon Soda
*1/2 teaspoon Salt

Cream together

*1/2 cup Butter
*1 cup Sugar
*1 teaspoon Vanilla
*1 Egg

Beat the above ingredients for 2 minutes.

*Add 1/2 Heavy Cream or Whipping Cream or Sour Cream or Cream Cheese, I’ve tried all of these and each one gives the cookie a slightly different taste and they’re all yummy.

There is some tricks to making a good Sugar Cookie with this recipe. After stirring in the cream and flour into the creamed mixture this dough should be slightly sticky but forms a smooth ball. Do Not Over Mix!

Then divide the dough into 3 balls and roll out 1 ball almost 1/2 inch thick and cut out shapes, then add the next ball of dough to the scraps continue this technic until all the dough is used. The last cookies rolled out will be a little tougher than the first ones made.

Bake the cookies 425* F. For 9-12 minutes depending on the thickness of the cookie. Do Not Over Bake! If you do over bake they will become hard.

Recipe adapted from Tested Recipes Cookbook, Central Milling Company third edition

**If short on time you could also use store bought pre-made Sugar cookies, or refrigerated Cookie dough making according to the packages directions.

White Chocolate Cream Cheese Frosting/Topping

Mix together First: (These first two ingredients must be mixed first before adding cream cheese.)

*1 package White Chocolate Chips, melted and cooled slightly
*1/4 cup Whipping Cream

Then add:

*1 package Cream Cheese, at room temperature

Beat together with hand mixer the white chocolate mixture with the cream cheese until smooth, then spread the frosting/topping onto a pre-made sugar cookies.

Suggestions for Fresh Fruit Toppings:

*Strawberries
*Kiwi
*Grapes
*Bananas, sliced and dipped in oranges Juice and then shake off juice before adding to the cookie
*Blueberries
*Drained Mandarin Oranges
*Coconut, dried or fresh
*Raspberries
*Blackberries

Refrigerate cookies after decorating and eat them as soon as possible.