Pull-Apart Pizza and Homemade Pizza Sauce

My kids loooooove pizza.  We have made pizza probably almost 587 times.  We make it a lot.  I was so happy when I came across this recipe because it's made with whole wheat flour and it's a change from the normal, every-day pizza.  I may venture out to say we even prefer this pull-apart pizza over the norm.  It might look like there are a lot of steps to it, but it's really quite simple.  And it's really quite yummy.

Pull-Apart Pizza and Homemade Pizza Sauce
Yield: 4-6 servings

If you prefer to use all-purpose flour instead of wheat flour I'm sure it would still turn out great.  Or even half all-purpose, half whole wheat.  I've never tried it but I don't think it would change much, probably just the amount of total flour you add.  I love wheat flour so that's what we always use.  The possibilities for the filling in the middle are also endless.  You can add as much or as little toppings as you would like. (That's why I leave out an amount of pepperoni in the ingredients list.)

Ingredients
Pizza Dough
1 1/2 cups warm water
3/4 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons canola or vegetable oil
1 teaspoon salt
4 cups white whole wheat flour (approximately)

Pizza Sauce
2 (8 oz) cans tomato sauce
1/4 cup tomato paste
1 1/2 tablespoons olive oil
1 1/2 teaspoons honey
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/4 teaspoon dried thyme
1 clove garlic, minced
salt and pepper to taste

Filling
3/4 cup pizza sauce
8 ounces mozzarella cheese
Pepperoni
1/3 cup finely shredded Parmesan cheese


Directions
For the dough:
1. In the bowl of a stand mixer combine the warm water, yeast, sugar, oil, salt and 2 cups of the flour. Begin mixing and continue to add the rest of the flour until the dough has pulled away from the sides of the bowl.  Judge the dough by how it feels and not by the exact flour amount.  You may need to add more or less.  The dough should be soft and smooth but still slightly tacky to the touch.  Wheat flour can become dense with too much so make sure to err on the lesser side because you can always add more while it's kneading.
2. Knead the dough in the mixer for about 7 minutes.  Lightly grease another bowl with cooking spray and place the dough in the bowl.  Cover with lightly greased plastic wrap and let the dough rise until doubled (about an hour).
3. Gently punch down the dough and press it onto a lightly greased counter to a 17x14- inch rectangle.
4. Spread the pizza sauce evenly across the top.  Don't go all the way to the edges or it will spill out when you roll it up.  Sprinkle with mozzarella cheese then layer on the pepperoni and sprinkle the Parmesan cheese on top.
5. Beginning with one of the long edges, roll the dough up cinnamon roll style.  Try to keep the roll as tight as you possibly can.  Pinch the sides as you roll along to keep sauce from spilling out.  Pinch the long seam to seal it up once it's all rolled together.
6. Carefully lift the roll and place it seam side down, diagonally, on a lined (parchment or silpat) baking sheet.  Cut a slice almost down to the bottom of the roll (careful not to cut all the way through!) every inch or so the length of the pizza roll. Gently pull the slices to alternating sides down the length leaving the bottom of the dough intact so the rolls don't completely separate.
7.  Preheat the oven to 400 degrees.  While the oven is preheating let the rolls rise, uncovered is fine, until slightly puffy.  I let them rise between 15-30 minutes.
8. Bake the pizza rolls for 18-22 minutes until they are golden on top and the bread is baked through.
9. Let the rolls rest for about 5 minutes before pulling apart.  The filling will be hot.  You can dip the rolls in extra, warmed pizza sauce if you'd like.

For the Pizza sauce:
Blend all ingredients in a blender until it's the consistency you like.  I do it for about 10 seconds.  Preferable let it rest about 30 minutes to allow all the flavors to marry together before putting it onto the rolled out pizza dough.  I like to make this in the morning and leave it in the fridge until I'm ready to make the pizza later that afternoon.  Store any leftover sauce in the refrigerator.

Source: Melskitchencafe.com and slightly adapted from cookingclassy.com

Skillet Vegetables over Rice

This is one of my favorite go-to dinners for a couple of reasons.  It's easy, it doesn't take long, my kid's really like it and it's healthy.  You can tweak it lots of different ways according to what you and your family like.  I've made it before with tomato sauce and also added diced tomatoes, but the recipe listed below is our favorite version.  This dinner actually reminds me a little of my mom - vegetables thrown into a skillet and wah-lah: a yummy meal.  I just wish I was growing these vegetables in a garden in my backyard and she was sitting at my table enjoying it with me.

Ingredients

1-2 tablespoons olive oil

1 medium onion, diced 

1/2 green bell pepper, diced

2 medium zucchinis, diced 

2 medium yellow squashes, diced 

2 chicken bullion cubes

1 teaspoon oregano

1 teaspoon basil

1 teaspoon parsley

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

salt and pepper

rice

Directions

Heat 1-2 tablespoons olive oil in a large skillet.  Add onions and bell peppers and sauté them for 3-5 minutes.  Add zucchini, squash, about 1-2 cups of water and bullion cubes.  Bring everything to a boil.  Let it all boil over medium heat and add oregano, basil, parsley, garlic and onion powders, and salt and pepper to taste.  You can add more or less of any of the spices listed.  Stir and add water as needed according to the consistency you like.  We like there to be a little broth but not too soupy.  Boil for about 10-15 minutes until all is tender.  I don't like my veggies mushy so I make sure to not them them simmer for too long.  Serve over hot rice.

Source: tastyonmymind

Fudgy Brownies with the Perfect Chocolate Frosting

I think I've come to the conclusion that brownies just might be my favorite dessert.  Right out of the oven, chilled in the refrigerator, frosting, no frosting - you decide and I'll probably help you eat it!  I'm sure over time I will be sharing many a brownie recipes with you, I just wish my kids liked them more because when I glance over and see the 8x8 inch pan starring at me from the other side of the kitchen I have to go over and even it off just one more time.  Then Colby comes home and wonders who has eaten all the brownies I just made last night.  Ummm... the baby?

Now these brownies are a little rich.  My favorite way to eat them is after they've chilled in the fridge.  Chilling brownies is one of the best kept secrets that I'm so glad someone shared with me.  These go perfect with a glass of cold milk - just about the only time I drink milk.  And this frosting.  Oh my.  My daughter just yesterday said, "Can you just take the top part off for me and put it in a bowl?"  It's that good, and I'm not really a lover of frosting.  Now I'll try any frosting, but sometimes I have to scrape some off because it's just a little too much.  Not this frosting though.  Once you've spread it on these brownies please hand me over the spatula and bowl and mixers because well, I will just have to lick them clean for you.

The brownies start off a little gritty

but once you add the eggs it glosses right up

You just want to run your finger through that frosting don't you?  I do!

Fudgy Brownies
Yield: Between 9 and 16 - depending on how big you cut them ;)

Ingredients
10 tablespoons butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour

Directions
1. Preheat the oven to 325 degrees and lightly grease an 8x8-inch pan with cooking spray.
2. Combine the butter, sugar, cocoa and salt in a medium microwave-safe bowl.  Microwave for one minute intervals, stirring between, until the butter is melted and the mixture is smooth.  Set the mixture aside until it cools slightly.  You want it warm, but not hot.  It will look gritty but will become smooth once the eggs are added.
3. Stir in the vanilla then add the eggs one at a time, stirring vigorously after each one.  When the batter looks thick, shiny and well blended add the flour.  Combine until you can't see the flour anymore.  Beat for another 40 or so strokes then spread evenly into the pan.
4. Bake until a toothpick inserted into the center comes out slightly moist with batter.  The recipe I got this from says 20-25 minutes but I usually have to cook mine 30-35 minutes.  Depending on your oven you'll have to start to watch it after about 20 minutes.  Let them cool completely on a cooling rack and if you'd like - place them in the refrigerator once they're completely cooled.  I think I've done this every time once I learned about chilling brownies.  It really is so super yummy this way.

Perfect Chocolate Frosting
Ingredients
6 tablespoons butter, at room temperature
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
3-5 tablespoons milk or cream

Directions
Using an electric mixer, cream together the butter, cocoa and salt on medium speed for about 2-3 minutes.  Scrape down the sides of the bowl and add the powdered sugar.  Mix on low speed until all the ingredients are combined.  Add the vanilla then starting with just a few tablespoons start to add the milk.  Add more as needed according to the consistency you like.  Mix on medium-high speed until smooth and fluffy.  Spread over cooled brownies and enjoy.

Source: modified slightly from smittenkitchen.com and melskitchencafe.com

Which Describes Your Sweet Tooth?

What kind of sweet tooth describes you?  More of the deep, rich, chocolate covering every nook and cranny or more of the ooey gooey caramely goodness with a slight crunch on top?  Comment below or leave a message on my Facebook feed and let me know!  The dessert that has the more likes will share it's recipe tomorrow!

Deep, rich chocolate covering every nook and cranny.

Ooey gooey caramely goodness with a slight crunch on top.

I'm anxious to see which one will be the winner!