Margherita Pizza (with a twist)

We have tomatoes coming out of our ears. Tomatoes of every kind. We have Roma, early girls, cherry tomatoes, black cherry, yellow cherry, beef steak. Don't even get me started on the zucchini. Did I mention neither my husband nor I like zucchini. We learned this after we let them grow to be the size of baseball bats because neither of us wanted to pick them, let alone eat them. Hahah!

This is a fabulous recipe for getting rid tomatoes if you have a plentiful stash.

INGREDIENTS:
2 teaspoons of active dry yeast
2 1/2 cups of all purpose flour divided
2 tsp sea salt
6 tablespoons extra virgin olive oil
2 cups chopped fresh tomatoes (all kinds makes for lots of color)
2 cloves of garlic
1 cup light packed basil (or you can find the jar kind that keeps longer, but cut amount to 1/4 ;)
2/3 pound of fresh mozzarella (I like the kind that's packed with oil, see pic)
1 tsp dried oregano

1. In a medium bowl whisk 1 cup of room temperature water w/ yeast and let stand 15 minutes.

2. Use dough hooks and mix 2 cups of flour, 2 tsp of salt, 1 tablespoon of olive oil and yeast mixture. Then add remaining 1/2 cup of flour and mix about 30 minutes until smooth and elastic. I personally through all ingredients in the bread mixture and let it do it's magic :)

3. Meanwhile, make tomato sauce. In a medium sauce pan heat 2 tablespoons of olive oil on medium heat, add garlic and simmer for a few seconds. Stir in chopped tomatoes and allow to simmer for 25 minutes. Set aside to cool.

 

4. Blend remaining olive oil and basil leaves. Stir 1 tablespoon of basil oil mixture into tomato sauce w/ a pinch of salt.

5. Divide dough in four and roll into 4 tight balls. Place on a flour sheet and allow to rise for 1 hour. If you would like to make one large pizza like mine just make one ball.

 

5. Roll our 4 individual pizzas with dough. Bake dough 3-6 minutes @ 400F on a hot stone (stoneware from Pampered Chef in my fav). Remove from oven add tomato sauce, sprinkle basil sauce everywhere and all mozzarella cheese and return to oven for 2-5 minutes or until cheese has melted. Take out sprinkle with salt and enjoy.
* One pizza will need a beginning cook time of about 10 or so and 15 minutes after toppings have been applied.

I even had leftover sauce which I will be using to make Chicken Parmesan tonight :)

Morning Muffs

There are mornings when my husband has to be at work at 5am. That means I wake up at 4:15 (way before the rooster crows)!!! The typical morning routine consists of making daddy's lunch, breakfast and feeding the baby. So, to make my mornings a little easier I came up with (and a little altering from allrecipes) this super quick, easy, scrumptious breakfast muffin your manly man is sure to love :) Trust me! My husband is a power fighting (electrician), bear hunting, bass fishing, carhart wearing son of a gun and he LOVES THESE!

MORNING MUFFS

 

1 Jumbo Buttermilk Biscuits Can (cut each biscuit in 1/2)

*I buy a few and throw some in the freezer then defrost the night before

4-5 slices of mozzarella cheese and cut into small cubes

6 pieces of crumbed cooked bacon

6 eggs mixed in measuring cup (easier to poor this way)

add some pepper and milk to egg mixture

 

1. Use bacon grease to grease the inside of the cupcake tin

2. Start by taking the 1/2 biscuits and bringing corners together to make a small circle and place one at the bottom of each cupcake space.

3. Add cheese and bacon to each.

4. Pour egg, milk, pepper mixture into each space. I fill mine to the top which causes the Morning Muffs to flow over the brim when cooked.

 

Cook at 375F for 20-25 Min or until brown.

Let cool or you'll burn your face off.

 

*I used pepper jack, cheddar and sausage this morning.

 Mix and match.

You can't go wrong with this one.

To store I put them in a large freezer bag in the fridge so i can nuke them each morning.