Saturday, March 21, 2009

World Domination and Pizza

"This was a Golden Age, a time of high adventure, rich living, and hard dying... but nobody thought so. This was a future of fortune and theft, pillage and rapine, culture and vice... but nobody admitted it."
-- Alfred Bester, "The Stars My Destination"

But did they have pizza?

Brigid's Range Pizza with Ale Infused Crust. If you have a bread machine, you can make this in only minutes of prep time. A mixture of sausage, Pepperoni, sharp cheddar and shaved fresh mozzarella, Italian herbs and Parmesan (and for me, some black olives) with an easy to make sauce.

Some assembly required.

It's worth it.


click on the photo to enlarge (I dare you)

27 comments:

  1. You're killing us out here! The wife brought home a wheel of Brie from the discount grocer this week....real Brie, made in France for $1.89 a pound. That whooshing sound you hear is my cholesterol shooting up.

    ReplyDelete
  2. Brigid's Ale Infused Range Pizza

    SUPER EASY PIZZA SAUCE

    2 (10.75 ounce) cans of tomato puree
    1/2 tsp salt
    1/4 tsp black pepper
    1 tsp Italian seasoning

    Combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce the heat to low and simmer for 30 minutes, stirring often. Remove from heat and let cool.

    Store in the refrigerator or use immediately. Makes about 1 1/2 cups pizza sauce. Enough for 3 pizzas (or two if you like generous sauce).

    BREAD MACHINE PIZZA DOUGH (recipe from "allrecipes.com)

    1 cup flat beer (or simply whip a fresh beer for a moment to get rid of carbonation). I used Sam Adams White Ale
    2 tablespoons butter (NOT margarine)
    2 tablespoons sugar
    1 teaspoon salt
    2 1/2 cups all-purpose flour
    2 1/4 teaspoons yeast
    1 tsp garlic powder (I like Penzey's)

    DIRECTIONS

    1. Put beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting, and press Start.
    2. Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan or stone. (to prepare, spread a layer of cornmeal or semolina flour on the pan to act as a separator between the dough and the pan or brush the pan with a thin layer of olive oil).

    Brush dough lightly with olive oil. Cover and let stand 15 minutes.
    3. Preheat oven to 400 degrees F (200 degrees C).
    4. Spread sauce and toppings on top of dough. Bake until crust is lightly brown on the outside, about 22 minutes. If you want your crust a little crisper,but still tender in the middle, bake it alone for 5 minutes, then add sauce and toppings and bake another 15-18 minutes, just until cheese is melted.

    Makes one large pizza, medium thickness or 2 12 inch very thin crusts.

    TOPPINGS (for one large pizza)
    2 cups cheese, about 1 1/2 cups Mozzarella and sharp cheddar

    Cooked sausage (drained). Amount to taste, I cooked up a couple pounds of ground sausage, used a couple generous hand fulls for the pizza and froze the rest for breakfast casseroles or calzones.

    Pepperoni - enough to generously dot the top. The picture of the pizza pre-cooking will give you an idea.

    Black Olives. (optional) A couple handfuls.

    1 tablespoon dried Italian herbs (I used parsley, dried basil and oregano and just a dash of garlic powder) mixed with 1/3 cup Parmesan or Parmesan/Romano cheese and then sprinkled over the pizza just before cooking. (yes in this case I used the dried stuff because it's what I had, but fresh is always better).

    ReplyDelete
  3. One thing you may want to experiment with is using "bread" flour rather than all purpose. Bread flour is higher protein which means more gluten which means crustier crusts. Personal preference.

    ReplyDelete
  4. Oh dang that looks delicious.

    I make my own crust by hand but I will use the toppings for sure.

    Thanks for the great recipe.

    ReplyDelete
  5. Wow. Do you ever use chunky (whole or crushed) tomatoes in the sauce? I do this sometimes because I think it may give some more interesting texture, but I may just be wierd here.

    I like the garlic-powder-in-the-dough idea a LOT.

    We love making pizza here Chez Borepatch. I like proscutto, artichoke hearts, sun dried tomatos, and capers.

    The kids like pep and italian sausage. But hopefully they won't be barbarians all their lives.

    ReplyDelete
  6. That looks sooo good! And now I know you have good taste in beer, too :)

    ReplyDelete
  7. Greg in San AntonioMarch 21, 2009 at 12:24 PM

    Good Lord woman! You must either not eat your own cooking or have the metabolism of a humming bird. I think I gained 5 pounds just looking at the picture :)

    ReplyDelete
  8. Omgoodness.. I'm drooling! Looks delicious!!

    ReplyDelete
  9. You are on!

    I have a nice cut of beef, the perfect potatoes, sweet onions, fresh carrots, crisp celery, and all the rest of the makings for Beef Pot Pie ala Brigid.

    Thunder the canine vacuum cleaner and I will enjoy the challenge.

    ReplyDelete
  10. Last week I was out of pepperoni (actual Hormel Turkey Pepperoni), so I sliced beef smoked sausage as thin as I could manage and used that. The slices unfortunately didn't crisp up the way I hoped, so I'm trying again this week and frying them in a pan first. I'd love to hear your opinion on baking in cast iron vs. stone vs. straight-up cookie sheet.

    PS: Where do you buy your beer? My sister's been looking all over for SA White Ale for ages and can't ever find it.

    ReplyDelete
  11. Black olives rule. They are an absolute must on a pizza.

    ReplyDelete
  12. Joanna - a friend brought this over, it's seasonal, and is usually released during Spring Break. Sam's Club usually carries it and better liquor stores but you won't find it at most local grocers.

    ReplyDelete
  13. Carteach0 - your first comment, how true!

    Brigid - The pizza looks delicious wish I could have some.

    ReplyDelete
  14. WHY do you do this every time I'm on the road??? :-) Looks delicious, and thanks for posting the recipe!

    ReplyDelete
  15. I'll take pizza for one hundred, Alex. What would I do with a world?

    ReplyDelete
  16. WHAT? NO BACON? the mushroom

    ReplyDelete
  17. Nice to see Bester's Stars My Destination quoted. Made me jaunt back in time when I was young and bold and circles had no centers.

    ReplyDelete
  18. Even if I modified your recipes to match my tastes (black olives?, yuck!) and made all this stuff I wouldn't have to worry about politics, traffic, or anything. I could roll over all of it. Homemade pizza, darn, that made me hungry.

    ReplyDelete
  19. Brigid,

    That pizza looks fantastic, thank you for the recipe. You really ought to do up a cook book. I would definitely buy one.

    Also, have you ever shown any of your recipes using a dutch oven? I use mine alot and wonder if you have any recipes strictly for a dutch oven or if any of yours could be modified for the dutch oven?

    Thanks again

    ReplyDelete
  20. Homemade pizza with from-scratch crust is amazingly good. I too have become a fan of using chopped tomatoes instead of puree for the sauce. I do add a can of tomato paste to thicken things up.

    ReplyDelete
  21. Looks at scale and salad. Whimpers quietly in corner.
    LittleRed1

    ReplyDelete
  22. Brigid-

    I didn't make your recipe tonight but thank you for the inspiration! This pizza hits the spot.

    ReplyDelete
  23. anybody who has read "The Stars my Destination" I gotta meet someday. I read it again recently while digging thru "treasury of Science Fiction" for AE VanVogt's "The Weapon Shop of Isher"

    ReplyDelete
  24. Holy Mother of ALL things pizza... I clicked on it and now I can not stop salivating. I looked into the pizza and it looked back into me......... hmmm is it time for lunch yet:-)

    ReplyDelete
  25. Brigid,

    I love grilling my pizzas. I will try and let you know if it turns out just as good as everyone says.

    ReplyDelete
  26. Oh that pizza looks so good. Too bad it isn't on the diet at the moment. Low sodium just isn't fun some times.

    ReplyDelete

I started this blog for family that lives far away. Now that they are gone, it continues on to share those memories.

Comments are welcome,but if you have a fake name, no blog and only comment on the rare occasion to criticize or offer advertising for a business I've never heard of, you go straight to SPAM.