Recipes: What else to do with pizza dough
From Martha Stewart Living
A slice is nice, but there's so much more you can do with pizza dough beyond making a cheesy pie. these recipes transform a standard crust — either store-bought or made from scratch — into party-perfect bread, a savory lamb dish and even dessert.
CHEESY SOPPRESSATA PULL-APART BREAD
1. Shape 1 pound room-temperature dough into two 11-inch baguettes. Space evenly on a parchment-lined baking sheet. An inch from one end of each, snip a deep, 1 1/2-inch-wide horizontal pocket with shears. Nestle a slice each of soppressata and mozzarella inside. Repeat cutting and stuffing at 1-inch intervals, stopping 1 inch from other end. Let stand, draped with plastic, in a warm place until they double in size.
2. Bake at 400 F until cheese is melted and dough is puffed, about 35 minutes. Serve warm, with spicy honey (try Bee Local Hot Honey; $12, beelocal.com).
1. In a skillet, brown 1 pound ground lamb with 1 minced onion, 1 tablespoon tomato paste and 2 teaspoons each cayenne pepper, ground cumin and cinnamon. Season with kosher salt. Roll 1 pound room-temperature dough into six 10-by-5-inch ovals. Transfer to baking sheets. Divide filling among ovals. Fold edges over meat; pinch ends together. Let stand, draped with plastic, in a warm place until they double in size.
2. Brush crust with extra-virgin olive oil. Bake at 450 F until golden, about 18 minutes. Drizzle with more oil; top with diced red onion, fresh mint leaves and pine nuts; serve.
NUTELLA & BANANA POCKETS
1. Roll 1 pound room-temperature dough into eight 4-inch rounds; transfer to a rimmed baking sheet. Let stand, draped with plastic, in a warm place until they double in size.
2. Lightly brush with beaten egg. Bake at 450 F until golden, about 8 minutes. Let cool slightly. Use a knife to slice pita-like pockets; stuff with Nutella and sliced banana and serve.
Lucinda Scala Quinn — chef, author and Martha Stewart Living’s former food director — is at it again, this time with “Mad Hungry Family.” The final cookbook in her Mad Hungry trilogy is chock-full of “lifesaver lessons” and quick recipes for family meals. In this “Pinky Pasta,” seasoned tomato paste stands in for sauce, which embodies Quinn’s resourceful approach of turning pantry staples into delicious dishes. “If you have some dry pasta in the cupboard, plus water, salt, a pot and a flame, there’s not much else you need to make a decent dinner,” she says.
Excerpted from “Mad Hungry Family,” by Lucinda Scala Quinn (Artisan Books). Copyright ©2016.
Yield: Serves 4 to 6
8 ounces campanelle pasta (or other short macaroni)
2 tablespoons olive oil
1 to 2 garlic cloves, minced
3 tablespoons tomato paste
3/4 cup chicken broth
Freshly ground black pepper
1 tablespoon butter
1. Boil a large pot of water. Generously salt the water and boil the pasta for 2 minutes shy of the package instructions. Taste for doneness and drain — the pasta should be al dente (soft but still firm, never mushy).
2. Heat the oil and the garlic in a small, deep skillet over medium heat. Cook, stirring, for 30 seconds, then add the tomato paste. Continue to cook, stirring, for 2 minutes. Pour in the broth and bring to a simmer. Simmer until slightly thickened, 3 to 5 minutes, season with pepper, and stir in the butter. Toss the pasta in the sauce to coat. Serve warm.
Finding high-quality halvah, a crumbly Middle Eastern sweet made from sesame paste and sugar, is getting easier, thanks to purveyors like New York City’s Seed + Mill (seedandmill.com), whose inventive flavors include pistachio. Eat it in small pieces, sprinkle it over brownies before baking, or pair it with dates and cheese for a sweet-salty bite.
During tailgate season, why stick to just Pilsners and pale ales? Try these three new favorites.
CRISP & BOLD
HOLLOWS & FENTIMANS ALCOHOLIC GINGER BEER — Based on a family recipe dating back to 1905, this aromatic drink is made with fermented Chinese ginger root, which gives it a spicy bite.
SWEET & SMOOTH
SMALL TOWN BREWERY NOT YOUR FATHER’S ROOT BEER — For the taste of soda but the buzz of beer, you’ll love this earthy sarsaparilla sipper.
LIGHT & FLORAL
WOLFFER NO. 139 DRY WHITE CIDER — The most delicate of the bunch is a blend of apples and pears from Long Island, New York.