Cheese Garlic Bread {Pizza Dough}

This one here is a total keeper ladies. I came across this recipe on Pinterest and knew I HAD to try it out. I am a total lover of pizza but even more...BREAD STICKS! Yum! You will NOT be disappointed in this one. The Pizza Dough recipe was great too. Only one thing, if you have a big bosch, I would maybe try to double this recipe, there just wasn't enough dough to mix well enough. I had to take it out and transfer it to my smaller bosch.

Basic Pizza Dough:
Yield: 2-12 inch pizzas, approximately 1 lb. of dough

1 C. warm water
2 1/4 tsp. yeast
1 Tbs. honey {or sugar, but go for the honey if you have it}
2 tsp. salt
2 Tbs. olive or canola oil
3 C. bread flour {give or take 1/2 c. depending on heat, humidity, and altitude}

In mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubble form and mixture starts to foam. Add salt, oil, and half of the flour and mix.

Once flour has been incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch ti it doesn't stick to your hands.

Once you reach this state, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away. Resist the temptation to stop earlier than 6 minutes. Once done mixing, the dough should be smooth and easy to work with and the bowl should be clean.

Lightly grease the bowl and the dough so it doesn't dry out, cover with plastic wrap (or a clean towel) and let it rise 1-2 hours. Done!

We made our own version of Margarita Pizzas on the grill. Fabulous! I love the Classico Tomato and Basil Sauce, Mozzarella cheese and a little Parmesan because I love it so much, chicken pieces and some basil straight out of my beloved garden. Yummers. Oh yes, and we cook it on the grill which is so much better than the oven!

So, I used half the the dough to make two smaller pizzas and the other half to make some Cheesy Garlic Bread...keep reading.

Cheese Garlic Bread Sticks
Yield: 1-12 inch pizza

1/2 recipe Pizza Dough (above)
2 Tbs. softened salted butter
2 cloves garlic, minced
1/4 c. grated Parmesan cheese (use the real stuff)
1/4 lb. grated mozzarella cheese
{salt and pepper, if desired}

Preheat oven to 500 degrees with pizza stone inside. Mix butter and garlic in small bowl and set aside. Roll dough out into 12 inch circle. Spread butter and garlic mixture over dough and top with Parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. Bake 9-10 minutes or until bubbly and golden. Remove from oven and cool 1-2 minutes before cutting. Serve hot with marinara.

{Recipe from www.laurenslatest.com}


Fabulous Zucchini Bread

Just in time for the harvest people. I came across this recipe the other day and with a few minor changes (simply because I didn't have the right ingredient) to the original recipe, this has been something I have made quite a few times and will yet make a few more times until I use up all that Zucchini in my fridge! :) It was wonderful...truly wonderful.

The original recipe is for one loaf of bread baked in a 9-inch by 5-inch size loaf pan. However, I made multiple smaller loaves. I like to share the goodness around, you know. Plus, it makes it so that I can't eat as much. :)

Zucchini Bread

1 lb. Zucchini (about 1.5 cups zucchini once is has been shredded and wrung through a towel to rid of excess liquid.
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. allspice
1 1/2 c. sugar
2 large eggs
1/4 c. vanilla yogurt (not fat free)
1 tbs. sour cream
6 tbs. butter, melted

Adjust oven rack to middle position and preheat to 375. Generously coat and flour bread pan(s)

Chop the ends off zucchini and finely shred zucchini, peel and all. Place shredded zucchini in a clean kitchen towel, wrap the towel and wring the ends to squeeze out all the excess water. You will need about 1 1/2 c. dry zucchini. Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, sour cream and butter until combined.

Gently fold in the yogurt mixture and zucchini into flour mixture, using a rubber spatula to fold the ingredients together until just combined. Transfer the batter to the prepared pan(s). Bake until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then turn out onto wire rack to cool for at least 1 hour. Store well-covered for up to three days.

Notes: I used a couple different sizes of pans. A double batch will yield you 4- 5.75x3-inch pans cooked for about 30-32 minutes and 6-3.5x2.25-inch pans cooked for about 25 minutes.

I should also note that the original recipe came from My Kitchen Cafe.