Tuesday, February 19, 2008
A long time ago, I was introduced to the Pampered Chef at a friend's house. I was so impressed that I immediately bought a pizza stone. Well, several years later, I own quite the collection of stoneware. I have to say that I really love it and use it all the time. The only thing I have a problem with is the way they look after years of use. I know...I know...it only means that they are seasoned and the food tastes better. BUT, I cannot serve pizza I made on a stone that looks, well, ugly. LOL! So, I threw mine out and anxiously awaited my neighbor to host her annual Pampered Chef party so I could get a new one. Now, I am happy to report that I am the proud owner of a beautiful new pizza stone with handles!!!! So, to christen this baby, I will be making pizza bianca courtesy of Giada DeLaurentiis and my good friend Denise. ;)
Here's the recipe:
1 pound purchased pizza dough
Flour, for surface
2 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme leaves
3/4 teaspoon good quality coarse salt
Position the oven rack in the center of the oven and preheat to 450 degrees F.
Roll out the dough on a lightly floured work surface to 1/2-inch thick. Transfer the dough to a heavy large baking sheet. Using a fork, pierce the dough all over. Drizzle the oil over the dough. Sprinkle with the thyme and salt. Bake until golden, about 15 minutes.
And, here's another pizza recipe from the PC website...
Thick-Crust Chicken, Onion & Rosemary Pizza
2 cups (500 mL) coarsely chopped cooked chicken
1 medium red onion, sliced
1/4 cup (50 mL) snipped fresh parsley
2 garlic cloves, pressed
1 tsp (5 mL) crushed dried rosemary leaves
2 pkgs (13.8 oz/283 g each) refrigerated pizza crust
2 cups (500 mL) shredded mozzarella cheese (8 oz/250 g)
1. Preheat oven to 400°F (200°C). In large bowl, combine chicken, onion, parsley, garlic and rosemary; mix well.
2. Unroll both packages of dough side by side onto Large Round Stone with Handles, shaping into a circle. Spread chicken mixture over dough to within 1/2 in. (1 cm) of edge; sprinkle with cheese.
3. Bake 18-22 minutes or until crust is golden brown; remove from oven. Let stand 10 minutes; cut into wedges and serve immediately.
Yield: 12 servings
Nutrients per serving: Calories 260, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 30 mg, Carbohydrate 33 g, Protein 17 g, Sodium 590 mg, Fiber 1 g