WHITE PIZZA

This is delicious. I haven’t made up my mind how I like pizza more, with or without tomato sauce… 

 

WHITE PIZZA 

Dough: 

1-1/2 cups bread flour 

1 cup all-purpose flour 

 1 tsp sugar 

1 tsp salt 

 2-1/4 tsp instant yeast [2-1/4 tsp = 1 package] 

1/4 cup oil 

1 cup lukewarm water 

Spread: 

1 cup mayonnaise 

3 tsp dried oregano 

1 tsp garlic powder 

1/2 tsp salt 

Toppings: 

ham slices 

chunks of red onion 

halved cherry tomatoes 

chopped spinach leaves 

2+2/3 cups shredded part-skim mozzarella cheese 

• Add the oil and the lukewarm water.

• Mix well.

• Let dough rest for 10 minutes.

• Place dough on a floured board and kneed until elastic.

• Cover dough and let it rise for 1-1/2 hours.

• Punch down.

• Divide dough and shape into two balls.

• On floured board roll two (12 inch) pizzas.

• Lightly oil the pans and lay in the dough.

• Turn the edges under.

• Spread it lightly with pizza spread.

• Scatter the toppings on top.

• Top with chopped mozzarella cheese.

• Let the pizza rise until the under turned edges are nicely

• Bake at 400F for 25 minutes or until golden.

• Yields 2 pizzas.

POPCORN PORK OR CHICKEN

What makes good popcorn pork or chicken? Slightly frozen lean meat – easy to cut. Size of a popcorn kernel – tiny. Deep fried – not baked. Light golden brown – never burned. Salt only – no spices. Flour, egg[s], breadcrumbs – no panco, buttermilk. Streamlined recipe – no mess. Always delicious – family favorite.

POPCORN PORK OR CHICKEN 

slightly frozen LEAN pork or chicken, flour, egg[s] lightly beaten, fine plain breadcrumbs, oil for deep frying, salt to taste.

• Using a sharp knife dice the slightly frozen pork/chicken.
• Transfer to a large mixing bowl.
• Add 1/2 cup of flour.
• Shake and tilt the bowl to cover every piece of meat.
• In a small bowl whisk one egg and pour it over the meat.
• If one egg is not sufficient to cover the meat, whisk another egg, but add the second egg gradually, don’t drown the meat in egg wash.
• Lastly add the fine bread crumbs. Add them in stages, and with clean hands lightly whisk the meat around the bowl until every piece of meat is covered.
• Transfer the breaded meat to a large colander. It is important to sift out the excess breadcrumbs; you don’t want them to end in the deep fryer.
• In a large heavy pot, heat 2 to 3 inches of oil on maximum heat.
• Add the meat all at once.
• When the oil returns to full boiling, reduce heat to medium.
• Occasionally shift the meat around with a large metal strainer.
• When the popcorn pork/chicken is light golden brown, remove pot from heat.
• Using the metal strainer, quickly scoop out the popcorn pork/chicken and transfer to a paper towel lined bowl. Sprinkle with salt, toss and serve.