I never use my bunt pan so I thought I’d toss a pizza in it and see what happens. I made a basic pizza dough, topped it with sauce, lots of cheese and seasoning. Rolled it up like a jelly roll but longways (not from the short end) and then placed it in a bunt pan. I’ll be honest and admit it’s not as great as a real pizza because I couldn’t get a nice crisp crust. But hey! It’s something different and did come out very tasty.

Ingredients for about 10 servings

1 packet active dry yeast (2 1/4 teaspoons or 1/4 oz)

1 1/2 Tablespoon sugar

1 1/2 cup warm water 100-110 degrees F

3-4 cups bread flour (sometimes it takes 3 and today it took 4……WTFork knows why?…maybe I packed it looser?….I know I used a different brand flour…normally I never measure and just wing it)

1/4 cup scant  extra virgin olive oil

1 Tablespoon course sea salt

1 cup bread flour – (this is for kneading, letting the dough ball rest in and also flouring for rolling)

1 1/2 cup tomato sauce – preferably home made

1 1/2-2 lbs of mozzarella and mild provolone (about 50/50….for a pizza I use much less..)

fresh ground sea salt  – to taste to top the cheese

fresh ground black pepper – to taste to top the cheese

3 pinches basil –  to top the cheese

3 pinches oregano –  to top the cheese

2 pinches granulated garlic – to top the cheese

1/4 cup extra virgin olive oil….(1/2 to season top of cheese and 1/2 over top of dough in bunt pan)

non stick spray

1/4 cup either semolina flour or corn meal

Directions

In a large bowl add the yeast and sugar. Next add water and mix. let sit till foam develops so you know that yeast is working (this will take 10-30 minutes). Add 3 cups of flour. If it’s still too wet add another cup. Mix well. Add olive oil and salt and mix well. Add a cup of flour to the bowl. Knead your dough into a ball and use flour as needed for your kneading. When the dough feels right to you set the dough ball in the flour and cover with plastic wrap. Leave it alone for at least an hour. Punch down, knead it good again and cover with plastic again. Leave it alone for at least an hour.

Set oven to 450 degrees F

Dust your rolling surface with flour from the bowl.

Hand stretch your dough ball into a rectangular shape. Flour the top a little and use a rolling pin. Flip the dough over and repeat until the dough is around 17 x 23 inches.

Top with sauce and cheese.

Season

I did a little more sauce.

Roll like a jelly roll.

Spray bunt pan with non stick spray Then dust with either semolina flour or corn meal.

Transfer dough log to bunt pan.

Set oven to 450 degrees F.

Let it rest on the counter at least a half hour.

Drizzle remaining olive oil on the top. (I also added a little seasoning to the top of the dough but not necessary)

Put in the oven for about a half hour. Halfway through loosely cover with foil.

Put it out of the oven. You have to guess when it’s done because it’s MOLTEN HOT and you can’t do anything with it for several hours.

Leave it on the counter for at least an hour and then set in the Refrigerator for a few more hours. This bunt Pizza is similar to a lasagna. It needs to set before you can dish any out.

I plopped may bunt pizza out around 4 hours after it came out of the oven.

We cut a few pieces, warmed them slightly and the bunt pizza Bread was tasty. It’s sort of pizza flavored but it’s more like delicious cheesy bread.

Something Different!

 

I made a big batch of Pimento Cheese Potatoes and used some to fill baked potato shells. The filling is really delicious! My husband couldn’t stop eating it and I was afraid I wouldn’t have enough leftover for these potatoes. He kept saying this is so tasty! I used medium sized potatoes. I split each potato in half and made each two servings. Leftovers can be frozen. Let thaw and reheat in a covered pan.

Ingredients for about 12 servings.

2 lbs potatoes peeled and cut in half and in a pot of water

1/2 onion – just peeled and kept whole (for boiling with potatoes)

1 hot pepper – (for boiling with potatoes)

1 garlic clove – (for boiling with potatoes)

2 Tablespoons kosher salt (for boiling the potatoes)

6 whole potatoes

fresh ground sea salt

1/4 cup canola oil

sea salt to taste

2 oz sweet butter – room temperature

1/8 cup heavy cream

2 1/2 oz xtra sharp cheddar cheese – shredded

3 1/2 oz. cream cheese – room temperature

6 hot and sweet jarred cherry peppers – drained – chopped fine

1/4 teaspoon sweet paprika

1/4 teaspoon dry mustard

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon course sea salt

2 large eggs – beaten

non stick spray – canola or vegetable

fresh ground sea salt to taste

fresh ground black pepper to taste

sweet paprika to taste

6 teaspoons canola oil

Directions

Set oven to 350 degrees F

Wash the 6 potatoes well. Pierce each potato with a small knife on both ends and three times on all four sides. Rub each potato with canola oil. Lightly add fresh crushed sea salt all over each potato. Spray a rack (like rack from a broiler pan) with non stick spray and place rack on a pan. Place potatoes on rack with air space in-between.

Potatoes go in the oven till soft and cooked. (usually 60 minutes)

While potatoes are in the oven work on the filling now.

To your pot with the half potatoes add the onion, garlic, hot pepper and 2 Tablespoons salt. Bring to a medium/high boil till fork tender. (about 15-20 minutes)

When potatoes are done drain the water and discard the onion, garlic and hot pepper as they were only used to add flavor to the potatoes. If you have a really good masher you can go on and add the sweet butter, heavy cream, cheddar cheese, cream cheese, cherry peppers, paprika, dry mustard, black pepper, cayenne pepper, sea salt and two beaten eggs to the potatoes and mix well.

If your masher isn’t so good get a new one because then you will need to use a potato ricer and add everything after the potatoes are riced. Set the potato mixture to the side.

When your 6 potatoes come out of the oven you need to let them cool enough so you can handle them. Split them in half and with a spoon scoop out the centers. Mash the centers well and add the centers to your potato mixture.

Drizzle about a teaspoon of canola oil on each potato. Season each potato shell with fresh crushed sea salt, black pepper and paprika. Put the potatoes back in the 350 degree oven for 30 minutes.

After 30 minutes remove the potatoes from the oven and fill with the pimento cheese potato filling by either piping a bag or a spoon.

Use a fresh new non stick sprayed baking sheet(s) and place the potato shells on it.

The potatoes go back in the oven and get baked again till they look crusted. Sorry I forgot to time this…I know it was between 15-30 minutes.

They came out really delicious and have a fluffy light texture. They are cheesy and slightly spicy.I think just about everyone will love the potatoes. Leftovers freeze and re-heat just like fresh made.

 

 

 

I had a bag of avocados, a lot cabbage and I just got these really special Chiltepin Peppers. Crocked Sky Farms sells them at Pinnacle Peak Farmers Market. I learned about the Chiltepin Pepper at The Barrio Reserva. One of the dishes I tried there had these special little peppers in it and the pepper has a really great long lasting taste to it and don’t seem spicy at first but then they turn extremely spicy. I only used three at first of the tiny Chiltepin Peppers in that big bowl but later added two more. I was told that Chiltepin peppers are sold at Ranch Market so you might be able to find them there. An easier to find pepper that’s very similar and cheaper is the Chile Pequin. I found them at WinCo. This slaw is tasty and healthy…I thought the avocados are rich and creamy so I didn’t use any added oil here. All the flavors go together well most people will enjoy it. The slaw also stays fresh for about a week.

Ingredients for about 8 servings

2 lbs avocados (about 8 small sized ones)

1 lemon (just the fresh squeezed juice)

1 lime (just the fresh squeezed juice)

1 1/2 lb cabbage – shredded very thin

1 carrot – shredded

1 15oz can 50% less sodium black beans – drained and rinsed at least three times

1/2 cup scallions – chopped

1/4 cup pumpkin seeds – toasted (save to top the slaw)

2 garlic cloves – grated

1/4 cup sugar

1/2 teaspoon oregano

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 Tablespoon kosher salt

3 CHILTEPIN peppers – (to start with….add one more at a time to your liking) you need to crumble the peppers well – (you can substitute Chile Pequin if you can’t get chiltepin peppers) – or to taste you might want more or less

4 Tablespoons sherry vinegar

1/2 cup cilantro – chopped

1/4 cup parsley – copped

Directions

Get out a large mixing bowl. Carefully cut into the avocados and go around the big seed inside. Twist the avocado halves, remove the big seed. Score each avocado half and scoop out with a spoon. Repeat till you did all the avocados.

Pour the lemon and lime juice over the avocados.

Add the cabbage and carrots.

Add the kosher salt and sugar and mix.

Let the bowl sit on the counter for a half hour.

Add the remaining ingredients (except for the pumpkin seeds…use them to finish) and mix well.

Taste for seasoning and adjust if necessary.

Top with toasted pumpkin seeds.

Serve in tacos, over fish or chicken or just as a side.