If you like pizza with thick crust, nothing gets thicker than this pizza! This pizza is almost just bread with toppings! However, this pizza crust absorbs the savory liquid from the sauce and paired with the salty cheese on top, this is one of the tastiest pizzas I’ve ever had. I used a 12 inch diameter deep dish pizza pan, and the dough before topping was about an inch and a half thick. The par-bake is important to ensure that the crust is cooked completely before serving. You can use store bought pizza sauce with this pizza, but you’ll want it to be a thinner sauce and savory rather than sweet. This pizza made 6 large servings.
In a large mixing bowl, mix together flour, water, yeast, and oil. Add additional flour until the dough doesn’t stick to your finger. Form the dough into a ball, coat lightly with oil, and place somewhere warm to rise for 45 minutes to an hour and a half, or until doubled in size.
2. Heat oven to 350 F. Punch down the dough and transfer to the pizza pan. Work to hide any crack, then stretch evenly to edges of the pan. Let rise for 30 minutes, then stretch again leaving a crust up the sides. Bake for 15 minutes then remove. Top the par-baked crust with pizza sauce, cheese, and toppings. Return to the oven and bake for 20-25 minutes or until toppings begin to brown. Let cool 10 minutes before cutting.
This homemade pizza/pasta sauce is a great way to use up any veggies you may have while also making a hearty and delicious sauce. Below is how I made my sauce, but substitute in what you have! Add some blended beans or spinach, or just stick with meat, tomatoes, and season with salt and soy sauce. I used 1 quart of diced tomatoes, and one can of fire roasted tomatoes to add extra flavor. The mushrooms add extra savory elements to the dish, and if you want to have some diced in the sauce it adds great pockets of flavor. I ended up boiling my sauce for 1 hour to thicken it a bit, but it could still be considered too thin to your taste. The recipe below makes about enough sauce for 5-6 pizzas, or enough sauce for 8-10 servings of pasta.
1. Add sausage to a dutch oven over medium heat. Prepare the veggies, and add mushrooms and water to blender and blend. Once sausage is browned, add the onion and pepper and cook until onion is translucent. Add the carrot, celery, and mushrooms and cook until hot. Add tomatoes, salt, soy sauce, and garlic, and simmer over medium heat until sauce begins to become thick.
Fried Rice is so easy and can be made in so many different ways. This fried rice has a little bit of everything. I used up the remaining ingredients from the hot pot, but I also added new flavors. Fried rice is a great way to use leftovers and still be able to feed your family. For this recipe, I used two meats, sliced venison steak and diced bacon. I cooked my bacon before adding it to the dish, so I did have to add a bit of bacon fat just to keep everything from burning. As for veggies, I used a bit of everything. I used sliced mushrooms, sliced water chestnuts, diced cabbage, sliced carrot, sliced onion, and diced bell pepper. I also used 6-8 cups of rice in this dish and it was still very flavorful. If your really wanted to feed a crowd and stretch the dish, you could easily use 10-12 cups of cooked rice. This recipe makes 8 adult sized servings.
Begin by heating the wok over medium high heat. Once it’s hot, add your steak and bacon. Once your meats are both browned, add your veggies, and stir fry until your meat begins getting a nice maillard crust on it, add about 1/2 Tbsp of oil at a time if needed it during this time. Then add tha stock and remaining seasoning until stock comes to a boil.
2. Once the stock is boiling, add your cooked rice. Make sure the rice is fully broken up and everything is coated. Cook rice for 2-3 minutes, then serve.
Hot pot is a very popular dish all across Asia. It includes making a tasty, and sometimes spicy, broth and cooking prepared items in the boiling broth. Hot pot is eaten usually in a group, it does take a while to eat, and does take a good amount of prep time, but hot pot makes great food and a fun experience. First you need a good broth/stock. You can make your own by simmering bones for 4-6 hours, or you can used pre-made broth/stock, either way works. You’ll need some veggies, usually whatever you have. I highly recommend potatoes because they were very good. Mushrooms are a classic addition, and so is cabbage or bok choy. A thin sliced meat is a classic additions, and some bacon cut into thirds provided that. We also had hot pot the next night and was able to cook 1/2 inch strips of venison too! Frozen dumplings aren’t as common, but taste great in the hot pot, and to serve, having one or two varieties of dipping sauce was very nice. The spread above was enough food for 8 servings.
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What You’ll Need
Broth
1/4 Finely Diced Onion
1/4 Cup Diced Pork Belly
8 Cups Broth/Stock of Choice
I made 8 cups of pork stock, then added 2 chicken Bouillons and a sazon goya MSG Packet
2 Garlic Cloves Finely Minced
1/2 Tbsp Ginger Paste
Dipping Sauce
2 Tbsp Soy Sauce
2 Tbsp Worcestershire Sauce
1 tsp Sesame Oil
1 tsp Fish Sauce
Other Ingredients
Peeled and Thin Sliced Potatoes
Spinach
Sliced Carrots
1 Inch Celery Sticks
1 Can Sliced Water Chestnuts, Strained
1/2 Cup Diced Cabbage
1/4 Cup Diced Bell Peppers
8 Oz Sliced Mushrooms
8 Frozen Dumplings
1 lb Bacon Cut into Thirds
Packets of Ramen Noodles, For Just the Noodles
Equipment
Serving Plated and Bowls
Small Bowls for Dipping Sauce
A Bowl for Each Person
Fork/Chop Sticks and Slotted Spoon for Each Person
Hot Plate/ Rice Cooker
Dutch Oven/ Large Pot for Broth
Separate Utensils for Any Raw Meat
Directions
First make a flavorful broth. I started by boiling 10 cups of water with 2 lbs of pork bones for 5 hours. I started the broth by sauteing the onions with the diced pork belly. Once the onions were soft and the pork belly mostly rendered, I strained the broth through a sieve into the pot with the onion. I then added the minced garlic and ginger, and brought that to a boil.
2. Next, mix together the ingredients for the sauce. The measurements above are for one portion, I made two for our meal, but one shared would suffice for 2 people. Place in a small bowl for dipping. Then prep and plate your ingredients. Presentation is important with this meal. Add a hotplate in the middle and add the pot of broth, heat until it is heated thoroughly.
3. Cooking with the hot pot is rather easy. First, always start with the veggies and dumplings. Raw Meat is cooked on their own after, and finally, noodles are eaten at the end. Soft greens like spinach only need 5 seconds before they can be removed. Otherwise, all veggies can be added to the pot and eaten as they are found. Potatoes may take 2-3 minutes to soften before they are soft enough, and same goes for carrots and celery. You can add frozen dumplings at any point, just wait for them to rise to show they are heated enough. Bacon cooks in about 1 minute, and sliced venison was done in 4 minutes. Noodles only take about 2 minutes to be ready. You can eat ingredients straight from the hot pot, or transfer them to your personal bowl before chowing down.
This weekend I was able to cook up the last of the pork loin roast I prepared. For our last meal, I sliced off a couple more pork chops and prepared some honey mustard sauce to top. Simply mix together the sauce and coat the chops, bake then serve. We had these over spinach and the glaze made a delicious sauce for the spinach too. This recipe makes 2-3 servings, but can be easily altered as needed.
Heat oven to 350 F. Place the pork on the foil lined sheet. Mix together remaining ingredients in the small bowl. Coat each side of the pork with the sauce.
2. Place the pork in the oven. Bake raw pork for 25-30 minutes or cooked pork for 15-20 minutes, until internal temperature reaches 165 F. Top cooked pork with any remaining sauce, then serve right away.
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