Cooking Stuff

Where Stuff Is Cooked

Tuna Melt Deep Dish Pan Pizza

You read that right, although if you saw my old posts on tuna melt pizza or the tuna melt calzone you won’t be surprised. Tuna salad does marvelous things on pizza, like browning beautifully. See that lovely Maillard action going on there?023That’s the tuna salad. Well and the crust, the crust came out awesome too. Even the bottom got nicely browned.002I baked it in a dark metal 8″ cake pan that I slathered with olive oil in a 450 degree oven for I have no idea how long. Until everything was browned and delicious.   010 The dough was actually a shot from the hip, I just took maybe 1/2 cup each water and milk, a little honey, yeast and salt and a bunch of flour. Mixed it until I got tired of it and let it rise while I decided what I wanted to do with it. After a couple hours I wanted pizza, had some tuna salad in the fridge and called it serendipity.014 - CopySince I’m such a nice guy I brought the last slice over to my sister who was appropriately thrilled. One of my nieces insisted that she *had* to try it and she loved it too. She’s lucky her mother is nice as well. Heh.

Advertisements

Filed under: fish, pizza

Double Garlic, Egg and Blue Potato White Pizza

From the Vault: There are no imminent weddings that I know of coming up, but still, here is something old, borrowed and blue. Does it count if I borrowed it from myself? Plus I’ve been told that the potatoes aren’t really blue, although I’m colorblind so I don’t really care. I’m not ever going to be a bride either. Does any of this make sense? I would like to submit that it does not. I blame it on cold medicine. Whatever, time to drink tea and watch cartoons.

-herbed pizza dough
-1/4 cup olive oil
-2 cloves garlic, minced
-baby blue potato, sliced thin
-red onion, sliced thin
-shredded mozzarella and Dubliner (or whatever you like)
-eggs

Heat the oil and garlic on low in a small sauce pan for 10-15 minutes. You don’t want the garlic to brown. Roll out the dough and dock it. Brush it with just the infused oil, then top it with the cheese, potatoes, onions and bits of garlic from the oil. Bake in a very hot, preheated oven for 10 minutes then pull it out, crack the eggs onto it and get it back in the oven. Let it cook until the eggs are as done as you want, 5-10 minutes.

———————————————————————————

You heard right, double garlic. There’s some onion on there too, so I don’t suggest making this for a date. Unless of course you’re both into garlic breath, then hey, have at it. Heh.

This was quite possibly the strangest looking pizza I’ve ever made, but I guess that’s not too surprising considering there are blue potatoes on it. The potatoes in question came in a “baby potato medley” and I didn’t feel right mashing them up like I was doing with all the others. So I decided, completely out of character, to make a pizza with them. I had some herbed dough and figured I’d make a white one, since the crust would have so much flavor already.

I don’t have a mandolin or particularly awesome knife skills, so I figured I’d slice the potato on the large slice side of my box grater.

Worked alright, even if the slices aren’t particularly pretty. Then I rolled out my dough and docked it.

For those who don’t know, docking is when you stab the dough with a fork or something of the sort to help keep air bubbles from forming. I find I get many less mutant pizzas when I do this. While the oven was preheating I had left a metal measuring cup with a quarter cup of olive oil and two cloves of minced garlic on the stove top.

See, my oven is wicked inefficient, lots of heat escapes while it’s going. Over the course of the half hour or so that I preheated the oven the oil got nicely infused. You could also just do this over the stove on a low heat, if you have a quality oven. Anyway, then I brushed on some of the garlic oil (not the chunks, just the oil).

That’s garlic number one. Then just a whisper of cheese.

Heh. I know, I know, it looks like an awful lot. And it is. That’s just how I get down sometimes. It’s a mix of mozzarella and Dubliner, the latter of which I’ve been enjoying a lot lately. Goes great with tuna salad.

Then I put on the potatoes, which had soaked for a while in salted water.

I’m told that removes starch and a little moisture, letting them brown better. I wanted some onion on there so I sliced some red onion into thin slices.

Thin enough to see though slices, even. And that was by hand, kids. Although they weren’t all that thin. Heh. Then I took some of the oily garlic chunks

and dolloped them around.

That would be double garlic.

Then I stuck it in the oven for ten minutes or so, pulled it out and cracked a couple eggs on top. None of that got photographed though, I wanted to do it as quickly as possible.

But these are the eggs,

they’re really small and really fresh. I got them from the same source as last time I got fresh eggs and they were just as awesome. I left it in for another five or ten minutes, I don’t remember exactly I’m afraid, I pulled it out when the whites were set.

And this shows you how bad my oven is. See the egg on the right?

The yolk is cooked solid. See the egg on the left?

Yeah.

Slightly less so.

This is why I don’t bake a lot of cakes in this apartment.

But solid or runny, it was awesome. The garlic crisped up and mellowed out really well, the potatoes didn’t brown much, but they softened nicely and added a good earthy flavor. I did prefer the runny egg, I love runny yolks, but both added an excellent richness. That I suppose it didn’t really need, what with all the cheese. But hey, it was most of what I was eating that day. Heh.

So who else has had eggs on pizza? What do you think of them?

Filed under: Artisan Bread in 5 Minutes a Day, eggs, garlic, pizza, potato

Rachel Pizza

From the Vault: I know, I know, another repost. But not only is there a lot going on this week between birthdays, graduations, teething toddlers and whatnot but I’m also still trying to figure out what the hell is wrong with my stupid computer. So enjoy some pizza!

———–

It’s one of the great debates.

Like Democrat vs Republican, Coke vs Pepsi, fries vs onion rings, light beer vs good beer. Reuben vs Rachel. I’m guessing most people are familiar with the Reuben, a hot sandwich with corned beef, sauerkraut, Swiss cheese and Russian dressing. A Rachel is similar only instead of sauerkraut you put coleslaw on it and sometimes swap pastrami for the corned beef. Personally, I’m on the Rachel side, mostly because I’m not a big sauerkraut fan. I do, however, love coleslaw. So, as I have a want to do, I decided to make a pizza version.

I figured I’d use the coleslaw and dressing as the “sauce” part of the pizza.

Seemed fitting plus I thought this might help the slaw from getting too soft. Then some Swiss cheese, I decided to skip mozzarella since Swiss melts fine and has more flavor anyway.

Now, corned beef.

You could also do pastrami of course, it’s also really good on pizza. But I had corned beef, so.

But how was it? Well, you know I like to be honest, I’ve admitted recipe failures in the past.

Which is why I’m glad this was so fricking awesome. The coleslaw didn’t get too soft, the corned beef didn’t get dry and Swiss is a great melting cheese.

And if anyone sells the idea I expect a cut. Now, if I were going to pair a wine with this I would suggest beer. Because it’s pizza. I mean, really.

Filed under: beef, cabbage, cheese, pizza

And Now I’m in Iowa. With Children? …Really?

This is strange to me, especially since it was so sudden, but especially because it’s Iowa. It’s not too bad though, everything is wicked cheap and hopefully there are some bored, lonely, corn-fed farm girls who would be delighted to be regaled with stories of the big city. But until I find out where they’re all hiding I guess I’ll just be cooking for me.

Oh and my sister, her husband and five kids who live around the corner. Which is the real reason I’m here. Heh. In fact, you’ve already met one of my nieces when she came to visit me a year or so ago. She’s a bit bigger and more entertaining now even if she still isn’t too sure of me.

130

But this will pass, I’ve been bribing her with food. Oh right, food, that’s why you’re all here! Well, not much going on since I haven’t even gone real grocery shopping yet (something about living near my sister and her fridge full of kid friendly food I’m guessing). But here, this is the last thing I cooked in Lynn in that horrible, tiny kitchen.

031

It’s braised shredded pork, naan and a red wine vinegar yogurt sauce. Good times. And my sister cooks too! here is some amazing bread that she makes, I’ll post the recipe soon.

172

The first thing I cooked for them while I was saying at her house (it only took me a week to find an apartment and the contract was hand written of all the crazy things) I made chicken and pasta with a garlic white sauce and broccoli.

133

They had to all be separate since some kids will eat some thing and not others, etc. It was good, but I’m not used to cooking for groups so it wasn’t as good as I wanted. And in case you were worried about the Real Bob put your fears to rest, he is fine.  In fact he loves the leather couch that came with the apartment, but then so do I. 495Which is good since at the moment it’s also my bed. Heh. I’ll do a whole post about my new kitchen later, just wanted to check in and such.

Filed under: Admin Stuff, bread, cats, chicken, children, pasta, pizza, sauce

More Pizza

Seriously, I’m still in shock about how little pizza I have posted here. So, more.106

This is another one with that barbecue sauce I made but it also has broccoli, chicken, onions, cheddar and mozzarella. Came out wicked good, I love broccoli on pizza. It gets just lightly roasted in the fat from the cheese and gives a great contrast in texture.112

Plus it makes it healthy so you can eat twice as much. The chicken I just browned and braised in chicken broth seasoned with smoked paprika, garlic and onion. I shred it by hand so as to leave jagged edges for more browning. Browning is key as I’m sure you know.  115Whew, ok, feeling a little better now that there’s two pizza posts. I’ll probably post more soon though. Heh. I need to do something about the lighting in my apartment, too. It’s made of suck. More experimentation is clearly needed.

Filed under: barbecue, chicken, pizza, sauce

There Should Be Pizza

Holy crap, how did I spend this long on the new blog without posting pizza? It’s practically my signature thing! Well, here is some.

090

This one is turkey pepperoni (surprisingly awesome, btw, I’ll share more about my opinion on that some other time), onion and bbq sauce.

095

It’s even homemade sauce, I’ll post about that soon too. (Update: here is the sauce) The dough is the ABin5 stuff, makes a killer pizza. Not sure why my crust didn’t brown to speak off, but whatever. The cheese did and that, in my opinion, is the most important part.

102

Whew, that’s better. I’ve been on WordPress over a month and I didn’t have a “pizza” category.  I did make this one in a pan, I’ve had some problems with transferring pizza from a peel to the stone. Lately I’ve been starting it in a pan and transferring it to the stone once it’s set up a bit. My clever sister told me that’s how she does it and it works just fine. So there’s a tip for you, too, this isn’t just filler, I swear! Heh.

Filed under: Artisan Bread in 5 Minutes a Day, pepperoni, pizza

Want Contact?

bobcooksstuff@gmail.com is where I can be reached

Looking for old stuff?

Here is a link to my old Blogspot blog where all the pre-2013 stuff is.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 24 other followers

Categories

Unless otherwise noted I have not been paid, given freebies or in any other way bribed by any company, website, store, individual or nonprofit organization for a review or any kind of mention. I am however open to it.

Creative Commons License
This work by Bob is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

%d bloggers like this: