Bagel Pizzas

Okay, so it's been a while.

So my cutie pie pre-teen talked me into blogging this super easy recipe, and I hope that you enjoy it as much as we do. Or did. They're gone. Snarfed down without a trace.

Start with a bagel. Today we chose whole wheat bagels, but onion, garlic, sesame seed, poppy seed, jalapeno, or plain bagels also work great.
Slice it in half.Spread cream cheese on each half. Be generous here; you want to cover up that pesky hole in the middle.
Now add a scoop of spaghetti sauce over the cream cheese layer.
Top with desired variety of cheese. We were boring today and used cheddar. (It's my ultimate food weakness right now... I just can't get enough cheddar cheese!)
Top it off with a giant slice of pepperoni. (Or don't.) We also used sliced ham, but really go crazy here according to whatever your tastes dictate.
If you're making lunch for a bunch of ravished people, repeat the process on lots of bagels. We can always count on everyone eating two halves. They're that good.
Stick the bagels on a cookie sheet and place on the middle rack of your oven under broil. Watch these pizzas, because they cook fast!

This is what 3 minutes looked like:

...and they were delicious!

Bagel Pizzas
oven: broil

1 bagel per person
cream cheese
spaghetti sauce
shredded or sliced cheese
toppings of your liking

Cut bagel in half. Spread with cream cheese. Top with sauce. Add desired cheese and toppings. Broil until cheese is melted and beginning to turn golden brown. Enjoy!

Pizza

Homemade Pizza. Scary thought? No longer.

Although my brother Nate is the world's leading expert in homemade pizza, I think mine is relatively decent. I've tried several crust recipes, and finally tweaked a few enough that I've found my own. Here it goes.

First, measure 2 cups really warm water.

Pour the warm water into a clean bowl.

Measure out 2 tablespoons of active dry yeast.

Sprinkle the yeast over the top of the water. Mix well.

This is proofing your yeast. It looks disgusting, but it's a really important step.

Add 1/2 cup corn meal to the yucky looking mixture.

Looks gross, but it's alright.

Add 1/4 cup of olive oil (I use e.v.o.o.).

Add about 4 teaspoons coarsely ground sea salt. Trust me: the taste is the best!

Add 2 1/2 cups white flour, and 2 1/2 cups whole wheat flour. Unless you don't like whole wheat... than just add 5 cups white flour.

Mix in the flour until it's really well incorportated.

Stop mixing when the dough has picked up most of the excess flour on the sides of the bowl.

To assure the texture is correct, press your thumb into the dough...

your thumb print should stay, but slowly puff back out.

Form the dough into a ball.

Cover your dough, and leave it in a warm, dry place.

The dough is ready to work with when it's doubled in size. The temperature and humidity of your kitchen will affect this time; the hotter and less humid, the less time it takes to rise. This took about 45 minutes.

Punch down the dough.

Divide your dough into desired portion sizes. This recipe makes about 4 medium pizzas.

Get your pizza stone out,

and sprinkle it with corn meal.

Press a portion (depending upon how big you want it to be... this is one third of the dough)

all over your pan until it is about 1/4 inch across the surface of the stone.

Spread sauce up to the edge, as far as you'd like.

Layer whatever it is that you like on your pizza. This one has cheese and turkey pepperoni.

Top it off with another layer of cheese.

We made another one in a rectangle pan, and used zucchini, crook neck squash and tomatoes.

Bake in a 500 degree oven for 10-12 minutes.

Bon appetite!

Pizza

2 cups really warm water (about 120-130 degrees)

2 tablespoons (or 2 packets) active dry yeast

1/2 cup corn meal

1/4 cup olive oil

5 cups flour

Proof yeast in water. Add remaining ingredients, incorporating after each addition. Let rise, covered, until doubled in size. Spread desired portion amount over prepared pan. Top as desired. Bake at 500 degrees for 10-12 minutes.