Skip to main content

pizza

Grilled BBQ Beer Chicken and Apricot Flatbreads

 

Grilled BBQ Beer Chicken and Apricot Flatbreads

Let’s say you and I get into it over pizza. We hash it out over the best pizza we’ve ever had. We talk about Naples, and LA, and both agree that New York beats Chicago, unless you want a casserole, then Chicago pizza will do.

And then I tell you that the best Ray’s pizza in New York is the one at 4th and Houston, to which (if you’re a New Yorker) you recoiler in horror that I’ve chosen said Ray’s instead of one of the 147 other Ray’s in Manhattan.

Grilled BBQ Beer Chicken and Apricot Flatbreads 2

We finally just agree to get a beer and pizza and call it a day. Nowhere in our spirited conversation do we mention Seattle. Because the thing about Seattle is that beer is world class, so is the coffee and the produce can’t be beat, but the pizza…

We’ll just talk about the beer and the coffee and the produce and leave talk of the pizza out of it shall we? Similar to a discussion of the best people in the world named Joe wouldn’t include talk of either Buttafuoco or Francis. Let’s just stick to the good stuff.

Grilled BBQ Beer Chicken and Apricot Flatbreads 3

Of course I have a theory about this. The same water that makes the beer fantastic and coffee legendary isn’t so kind with the pizza dough. But here is the thing about baking your pizza dough with beer, wherever you go in the world, your dough will be the same.

Water is for the weak, switch to beer and your pizza dough will become the stuff of folklore.

It might even be brought up in the New York vs Chicago debate.

Grilled BBQ Beer Chicken and Apricot Flatbreads 4

 

Grilled BBQ Beer Chicken and Apricot Flatbreads

Yield: 4 (6-inch) flatbreads

Ingredients

    Crust:
  • 1 ½ cups flour
  • 1 1/8 tsp rapid rise yeast
  • 1 tsp sugar
  • ½ cup wheat beer or pale ale
  • 2 tbs oil
  • ½ tsp salt
  • Chicken:
  • 2 boneless skinless chicken thighs
  • 1 cup wheat beer or pale ale
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp salt
  • oil for the grill
  • Topping:
  • Stout and Sriracha BBQ Sauce
  • 1 cup shredded mozzarella cheese
  • ¼ tsp cilantro, chopped
  • 2 apricots, thinly sliced
  • ¼ cup red onion, chopped

Directions

  1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and sugar. Mix until combined.
  2. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  3. Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, add the oil and salt while the mixer is still running.
  4. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.
  5. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  6. Remove from bowl and add to a lightly floured surface. Knead several times, cut into 4 equal sized pieces. Form each piece into 6 inch circles.
  7. While the dough is rising, make the chicken. Place the chicken in a bowl, cover with 1 cup beer. Chill for 30 to 60 minutes. Remove from beer, rinse and pat dry.
  8. Preheat the grill.
  9. In a small bowl combine the onion powder, garlic powder, smoked paprika, chili powder, cumin and salt.
  10. Sprinkle chicken on all sides with spice mixture.
  11. Grill chicken until cooked through, about 5 minutes per side.
  12. Remove from grill, slice.
  13. Oil the grill (alternately, you can oil the flatbreads). Grill one side of the flatbread until grill marks appear, about 2 minutes, flip and very lightly grill the other side, about 30 seconds, remove from grill. Place the flatbreads on a flat surface with the well grilled side facing up. Top with barbeque sauce, cheese, chicken, sliced apricots, cilantro, and onions. Place back on the grill, close over, cook until cheese has melted.
https://domesticfits.com/grilled-bbq-beer-chicken-apricot-flatbreads/

My recipe for Stout & Sriracha BBQ Sauce, you have to make it.

Grilled BBQ Beer Chicken and Apricot Flatbreads 5

Beer Carnitas Pizza

 

Beer carnitas pizza

When I was kid Mexican Pizza involved ice burg lettuce and cheap ground beef. Possibly the perfect example of how neither Mexican food or pizza were given proper credit for the potential they had to compete in the Fine Food arena. They were both disregarded as low brow for far too long, but then again, so was beer. It took America awhile to see what Mozza did for pizza, what Rick Bayless did for Mexican food and what the craft beer industry as a whole did for beer.

It’s good thing we all woke up to the fact that we need to up our pizza night game. It’s a win for all of us.

Plus, it goes better with the good beer we’re now drinking.

Beer carnitas pizza3

 

I use this Beer Pizza Dough recipe, unless I fail to plan ahead, then I use this One Hour Beer Pizza Dough recipe.

Beer Carnitas Pizza

Ingredients

  • 4 lb pork shoulder, trimmed and cut into 5 inches pieces
  • 1 tbs kosher salt
  • 3 tbs olive oil
  • 1 cup IPA
  • ½ tsp cumin
  • 1 tsp chili powder
  • pinch cayenne
  • ½ tsp smoked paprika
  • 2/3 cup water
  • 1 lb pizza dough
  • 1 cup black beans
  • 2 tbs olive oil
  • 1 chipotle pepper in adobo
  • ½ cup shredded cheddar
  • ½ cup shredded mozzarella
  • ¼ cup chopped cilantro
  • ½ cup chopped tomatoes
  • ¼ cup Mexican Crema

Directions

  1. Preheat oven to 325.
  2. Sprinkle the meat all over with the salt. Add to a shallow dish, cover and refrigerate for 12 hours and up to 3 days (if you skip this step make sure to salt the meat well before proceeding).
  3. In a large Dutch oven, or roasting pan over two burners, heat the olive oil until hot but not smoking. Add the meat and cook on all sides until very well browned, working in batches if necessary. Remove the meat and allow to drain on a stack of paper towels.
  4. Pour the beer into the pan, scraping to deglaze the bottom, turn off heat. Add the water, cumin, chili powder, cayenne, and smoked paprika. Add the meat back in the pot.
  5. Bake uncovered at 325 until falling apart, about 3-4 hours. Pull into bite sized pieces using a fork.
  6. Add a pizza stone to the oven, increase heat to 425.
  7. In a food processor add the black beans, olive oil and chipotle pepper, process until well combined.
  8. On a lightly floured surface roll out the pizza dough, transfer to a pizza peel that has been well covered with corn meal.
  9. Spread the black bean puree over the pizza in an even layer.
  10. Top with cheese, then carnitas (you will have more than enough, save the remaining meat). Transfer to the pizza stone, bake at 425 until the crust is golden brown, about 12-15 minutes.
  11. Remove from oven, top with tomatoes, cilantro and crema.
https://domesticfits.com/beer-carnitas-pizza/

Adapted from David Leovitz Carnitas, and Spike Mendelsohn Mexican Pizza

Beer carnitas pizza2

Grilled Reuben Pizza and How To Make Grilled Pizza

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits Grilled pizza is my favorite way to make homemade pizza right now. On the rare occasion that I think about it a day ahead of time, I like to make this pizza dough, but if I’ve only got an hour, I use this one hour pizza dough recipe. The grill gives the dough a nice lightness with just a bit of crunch from the high heat. There are a few things to keep in mind when grillin' up a pizza, but overall, it’s really quick and simple.

To start, make sure you have all of your topping ingredients, sauce and shredded cheese ready to go and next to the grill before you throw the dough on. The process can move a bit fast and you don’t want to be running back and forth to the kitchen to grab what you forgot.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

 

Preheat the grill to medium high.

Roll out your dough on a floured surface.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

 

You’ll have to move the dough to something that you can carry to the grill. The best option is a pizza peel, if you have one, they are a great tool when grilling pizza.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFitsIf you don’t have one, a large cutting board will work well.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

Next, brush the dough on one side with olive oil.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

Transfer the dough to a hot grill, oiled side down (you can also try sliding it onto the grill without oiling it, but there is a chance it will stick). If you’re using a pizza peel, you can flip it like a pancake onto the grill (it’s what I do) or have someone help you transfer it. That’s the hardest part, once you get that down, it’s pretty simple.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

 

Next, brush the top side with olive oil.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFitsOnce the underside of the dough has started to form grill marks (about 3 to 5 minutes), flip the dough. The dough will have stiffened by now, making flipping the dough pretty easy. Use the peel if you have it, or a large grill spatula.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFitsHow To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFitsImmediately top with your chosen toppings.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFitsClose the lid and allow to cook until the dough is cooked through and the cheese has melted, about 5-8 minutes. Transfer to a serving tray.

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

 

 

Chipotle Stout Braised Beef Tacos With Fresh Pico De Gallo

Ingredients

  • 1/4 cup olive oil
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 lb Tri Tip Roast
  • 1 Large Bottle (1 pint, 6 oz) Dark Stout such as Bootleggers Black Phoneix
  • 1/2 cup beef broth
  • 6 cloves of garlic, peeled
  • 1 large white onion, peeled and quartered
  • 2 large Chipotle Chilies in Adobo Sauce, chopped, plus 1 tbs Adobo sauce
  • 12 6 inch tortillas
  • For the Pico De Gallo:
  • 1 large jalapeno, stem and seeds removed, chopped
  • 1/2 cup chopped red onion
  • 2 tbs lemon juice
  • 1/2 tsp salt
  • 1/2 cup tomatoes, chopped
  • 1/4 cup cilantro, chopped

Directions

  1. In a large pot or cast iron enamel dutch oven, heat the olive oil over high heat until hot but not smoking. Sprinkle the roast on all side with salt and pepper. Sear the meat on all sides until browned, about 4 minutes per side.
  2. Add beer and broth, bring to a simmer, reduce heat to maintain a low simmer. Stir in the garlic, onions, chilies and adobo sauce, add the lid at a vent.
  3. Allow to simmer until fork tender and falling apart, about 2 1/2 to 3 hours. During the cooking process, turn the meat over about every 30 minutes. If the liquid in the pot gets low, and too thick, add additional beer or hot water.
  4. Once the meat is done, shred in the pot using two forks, remove any large pieces of fat that have not rendered. Cover and simmer for about 5 minutes.
  5. While the meat is cooking, make the Pico De Gallo by placing all ingredients in a bowl and stir to combine.
  6. Remove meat from pot, serve inside tortillas, covered with Pico De Gallo.
https://domesticfits.com/grilled-reuben-pizza-and-how-to-make-grilled-pizza/

How To: Make Grilled Pizza.  And a grilled Reuben Pizza recipe via @DomesticFits

One Hour Rosemary Beer Pizza Dough

 

One hour rosemary beer pizza dough

I’m a firm believer that the best pizza dough takes at least 24 hours.

I’m also a firm believer that most of us don’t usually have that type of forethought. At least it’s a rare occurrence for me.

I started making this pita bread dough when I wanted to make a day-of pizza, which morphed into this recipe for one hour pizza dough. Which these days gets cooked on the grill as often as in the oven. Grilled pizza is my new first love of outdoor cooking, especially when topped with grilled vegetables and carne asada. So far I haven’t found the restraint to stop eating long enough to photograph such a pizza creation, so no blog posts have been created for that tasty little guy.

But I did manage to get a few hasty pictures of this oven cooked pizza, just look at those glorious bubbles.Pretty damn good for one hour, grilled or oven cooked, it’s my new go-to for pizza nights.

One hour rosemary beer pizza dough3

One Hour Rosemary Beer Pizza Dough

Yield: 1 lbs pizza dough

Ingredients

  • 2 ½ cups bread flour
  • 1 envelope rapid rise yeast
  • ½ tsp garlic powder
  • 1 tsp fresh rosemary, minced
  • ¾ cup wheat beer or pale ale
  • 1/2 tsp kosher salt
  • ¼ cup olive oil

Instructions

  1. In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder and rosemary.
  2. Mix until combined. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  3. Add the beer to the stand mixer and mix on medium speed. Once most of the flour has been moistened, slowly add the salt and oil while the mixer is still running.
  4. Turn speed to high and beat until dough is smooth and elastic, about 8 minutes. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  5. Cook as desired.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://domesticfits.com/one-hour-rosemary-beer-pizza-dough/

 

Join me: FacebookTwitter

One hour rosemary beer pizza dough4

Pizza Stuffed Pretzel Rolls

 

I’m going unprocessed this month. Which, as my favorite byproduct of this exercise, has pushed me out of my grocery buying comfort zone and reminded me to wander into local bakeries and specialty food stores to rely on what they have to offer. I love supporting local mom & pop shops, and even though I eat a very unprocessed diet on a regular basis, this is a great way for me to double check all of my eating habits.

When I had the idea for these stuck in my head, I wanted to make it as easy as possible for the both of us. I found out a few interesting short cuts for pizza dough. While I am working on perfecting a pizza dough recipe, I realize that good dough takes time and my pizza making cravings don’t allow me the requisite 24 hours that good dough really needs. I did learn that most pizza places will sell you raw and ready to use pizza dough if you just ask, but don’t count on them delivering. Also, look for an Italian deli, I have two really great ones in my neighborhood. They usually sell homemade pasta, home cured meats, homemade cheese AND (you guested it) raw and ready to go pizza dough. Sometimes you even get handmade recipes passed down from generation to generation shipped over from the Motherland. So much better than I could ever do myself. As much as I WANT to make everything from my own hands, even on my best day I could never top an Italian Grandmother on her worst. So, my secret to these is "store bought" dough is getting it from my local Italian deli.

You can also look at your local regular-guy markets (Trader Joe’s, Fresh & Easy, Whole Foods) if you don’t have any Italian culinary entrepreneur  in your neighborhood. But it’s worth a Yelp search, just incase they flew under your radar, or call the nice folks at your local pizza restaurant to see if they will break you off a hunk of their dough.

 

Pizza Stuffed Pretzel Rolls

1 batch Pizza dough

1/2 cup marinara sauce

2 oz peperoni, chopped

1/2 cup cheese (mozzarella, cheddar, whatever you want)

1/4 cup baking soda

2 tbs sugar

3 tbs melted butter

course salt

 

Preheat oven to 350.

Start by placing the hunk of dough on a lightly floured surface.

 

Shape the dough into a long log. Cut into two equal halves, then cut each half in half (giving you four equal logs)

Then cut each log in half the other way

Now you have 8 pieces! Cut each piece in half and you are finally done with the cutting and you have 16 dough pieces ready to be filled.

Roll each dough piece on a lightly floured surface with a rolling pin. Top with about 1 to 2 tbs sauce, 2 tbs cheese and 1 tbs pepperoni.

Wet the edges of the dough (the best way to do this is to place a small bowl of water near you and wet your fingertips) and pinch the edges tightly together.

Place on a baking sheet, covered with a Silpat.

Fill a large pot with water, making sure you have enough room for it to bubble up, but deep enough for the rolls to fit in. Add the 2 tbs sugar and allow to boil, add the baking soda (there will be lots of bubbling), add the buns (about 4 at a time) and allow to boil for about 30 seconds, remove with a large slotted spoon and return to baking sheet.

Brush with melted butter and sprinkle with coarse salt.

Bake at 350 for about 15 minutes or until a dark golden brown.

*Note: if you want to freeze these, allow to cool, place in a freezer bag and freeze for up to 3 weeks. To re-heat, bake at 350 for 15 minutes or until cooked though.

 

Pizzetta With Bacon Fat Tortilla Crust

I’ve had a few people ask me about Wine Week. Specifically, if Don Sebastiani & Son's paid me for these post. Nope. I really do love these wines. Some are even under $10.

They didn’t even ask me to post about the wine. Just sent me an email and asked if they could send me a shipment of wine, with recipes that are perfectly paired to each bottle.


Here is some advice: If someone asks if they can send you wine, asking nothing in return, Say Yes.

I felt so flattered that I was asked, and so excited to have this project to work on. They even included information and advice about pairing wine and food. So I got to learn a few things. OK, a bunch of things.

But, more than anything, it feels like a small step towards my goals that I’ve been working so hard on. Being taken seriously in the world of food, and someday being able to make enough of an income from it that I get to spend more time at home with my little lady.

And, I got to make food like this:

The only thing I changed about the recipe they sent over was the crust. The recipe called for a store bought tortilla, which, I’m sure is fine. But I made these tortillas using all the fat I save every time I cook bacon, and they were so delicious, and really, super easy, I wanted to make them again. Plus, they cost about 16 cents to make.

If you have never made your own tortillas, I promise you, it is so easy. Sounds hard, right?   It’s not. At all. Plus, it is SO SO SO much better than the ones you buy at the store, it’s like a completely different food. And it takes about 10 minutes, and then you let them rest for about 20 minutes while you are getting everything else together. You can do that. I swear.

This recipe was paired with Project Paso Red Wine Blend. I really like blends, it’s like they take all the good stuff from each type of wine and mix them all together. This, like the Pepperwood Grove, is a high acid, low tannin wine that is pretty easy to pair with most entrees. It can even go with pork or chicken dishes. This would be a great wine to serve if you are having Fancy Pizza Night. Which you should.

 

Pizzetta With Bacon Fat Tortilla Crust

Tortillas:

2 cups of flour

1/2  tsp salt

4 tbs bacon fat (can use butter or lard as a substitute)

1/2 cup warm water

Topping:

1/4 cup olive oil

1/2 tsp caraway seeds

1 tsp oregano

1 tsp thyme

1/2 tsp fresh cracked black pepper

1/4 tsp salt

12 Kalamata olives, pitted and cut into quarters

8-12 oz Smoked Mozzarella

2 tsp chopped walnuts

Makes 8 small pizzas

After cooking bacon in a skillet, save your bacon grease by pouring it through a fine mesh strainer into a container with a tight lid (just pour the next round on the top of the previous) and keeping it in the fridge. This stuff is liquid gold, don’t pour it down the drain.


Combine the flour and bacon fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated.

Dissolve the salt in the water, pour about 1/3 cup of it over the dry ingredients and immediately work it in with a fork.

The dough will be in large clumps rather than a homogeneous mass.

If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).

Scoop the dough onto your floured work surface

and knead until smooth.

It should be medium-stiff consistency — definitely not firm, but not quite as soft as most bread dough either.

Divide the dough into 8 portions and roll each into a ball.

The best way to do this is to cut the dough into two equal portions. Then cut each of those in half, so you now have four. Then cut each of those four in half and you  now have eight.  Set them on a plate, cover with plastic wrap and let rest at for 20-30 minutes (to make the dough less springy, easier to roll).

While those are resting, prepare the toppings. Roughly chop the caraway seeds and add to a small bowl. Add the oregano, thyme, black pepper and salt, stir to combine.

Slice your cheese into thin slices (you can also grate it).

You can either press your tortillas using a tortilla press lined with parchment paper to prevent sticking, which I used. I rotated the tortilla and pressed it several times

*Make sure your tortillas are VERY thin & flat before cooking. Much thinner than pie dough in order for it cook all the way through. 

or you can roll them with a rolling pin using this method:

On a lightly floured surface, roll out a portion of the dough into an even 7-inch circle:  Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

If you have a grill pan, I would highly recommend using it, if not you can use a heavy skillet heated over medium to medium-high heat.  Brush the tortilla with olive oil and Lay the tortilla on the hot grill pan.

After 30 to 45 seconds, when there are browned splotches underneath, flip it over. You will know it is time to flip when the edges look dry and lighter in color.  Brush again with olive oil and sprinkle with the seasoning mix. Top with the cheese, then the olives and walnuts. Cook until the cheese has melted. Repeat for all tortillas.

Serve with a high acid, low tannin red wine like Project Paso