Pizza the real Italian way...

This isn't a recipe blog, but now and then I make something that turns out so yummy (or in some cases, so ridiculous) that I have to share it! This one definitely earned sharing status, so here it is.

I was organizing and filing some papers today when I came across a recipe for "Authentic Italian Pizza" from a friend in one of my anthropology classes two years ago at BYU. Since she is from Italy and we were able to sample some of her delicious cooking in that class, I knew I had to make this right away before I lost or forgot about the recipe. So, beginning with some ripe juicy tomatoes from our garden and some fresh basil, I made a sauce and let it simmer all afternoon. I used her crust recipe as well and the whole thing turned out fantastically. Here are her instructions for amazing, authentic and phenomenal pizza. Enjoy!

Pizza Crust
3-4 c flour
1 1/2 tsp active dry yeast
1 1/2 tsp salt
2 tsp sugar
1 1/2 c lukewarm water

Let yeast stand in some of water with sugar until foamy; add remaining ingredients
and water and stir until well mixed (may need additional flour); knead
until smooth and elastic; let rest or refrigerate until ready to use.

Sauce
5-7 large tomatoes, cored & peeled (optional)
2-3 cloves garlic
1/2 onion
salt to taste
herbs & spices (I used oregano and fresh basil)

Place tomatoes in large pot and crush well (I used my hands);
add garlic, onion, salt and herbs/spices and simmer on low heat
as long as possible or until thick; puree with blender to desired
consistency; set aside until ready to use.

Assemble pizza with sauce, toppings and mozzarella cheese. Bake at 400 degrees about 20 minutes or until done. Let cool slightly before slicing. Enjoy hot!

Eat your vegetables.....

So, there's an unwritten rule (well I'm sure it's written somewhere...) that good cooks prepare a meal that includes a variety of colors and textures. Well, I improvised much of our meal tonight and this is how it turned out -


brown & crunchy!!!

Even the milk is chocolate, if you didn't notice... I told Paul about the rule and teased him that I should open up my own place. He agreed and named it for me, "Mary's Brown Crunchy Stuff." So despite the fact that it lacked color...variety...(except for the plates) etc, it was a very yummy meal! Since everyone knows how to heat up tater tots and smear peanut butter on celery sticks I'm including the recipe for my "brown crunchy" chicken only. It's from my friend Crystal Weber and is quite delicious! It's actually called "Crispy-honey Chicken Fingers."
Thanks Crystal!

CRISPY-HONEY CHICKEN FINGERS

Ingredients:

3 tbsp. honey
1/2 tsp. Kosher salt
1/4 tsp. chili powder
1/8 tsp. pepper
pinch ground cinnamon
1 lb boneless, skinless chicken breasts, cut into 1" x 2" strips
3 cups corn flakes, coarsely crushed

-Heat oven to 375°F.

-Lightly coat broiler pan with cooking spray. In a bowl, stir together honey, salt, chili powder, pepper, cinnamon, and 1 teaspoon warm water. Add chicken strips, stir to coat. Place corn flakes in separate bowl. Transfer chicken strips to corn flake bowl. Coat well.

-Place chicken on pan.

-Bake 15-20 minutes or until no longer pink in the center. Serve with BBQ sauce.

***Special Note: As I already mentioned, I improvised much of this meal, including the chicken...I couldn't find my chili powder and substituted red pepper instead - really good but (warning!) a little spicy...I also used Honey Bunches of Oats cereal in place of corn flakes and we dipped the chicken fingers in honey mustard instead of barbecue sauce. Again, all very delicious. So needless to say, this recipe has a little bit of wiggle room. Hope you enjoy it!