THIN-CRUST CHEESE PIZZA
This thin crust pizza does not have a pronounced rim to it and bakes up flat all the way across, making it ideal for spreading the sauce and any cheeses to the very edge. Try cutting into squares instead of triangles for a fun twist.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield Two 12-inch thin-crust pizzas
Number Of Ingredients 16
Steps:
- Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
- Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
- Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls; wrap one ball in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
- Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.)
- Make the pizza: Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Working on a lightly floured surface, cut the other ball of dough in half. Cup your hand around each piece and gently roll each into a small ball. Transfer 1 ball of dough to a lightly floured piece of parchment paper and roll into a thin 12-inch round with a rolling pin (keep the other ball of dough covered; this recipe makes 2 thin-crust pizzas). Top the dough with 1/4 cup pizza sauce and 2 tablespoons grated Parmesan cheese, going all the way to the edge.
- Transfer the pizza (on the parchment) to the hot stone and bake until the crust is set, 4 to 5 minutes. Remove from the oven and top with 1 1/4 cups grated mozzarella, going all the way to the edge. Return the pizza to the stone, then slide out the parchment from under it. Bake until the crust is golden brown and the cheese is melted, about 10 minutes. Repeat to make another pizza.
CHEESE THINS
Really good with the DOUBLE DILL DIP that I posted. A great thin wafers that are nice and cristy. Great with dips.
Provided by oopsmakes3
Categories Breads
Time 30m
Yield 32 wedges
Number Of Ingredients 9
Steps:
- Measure first 7 ingredients into bowl.
- Stir well Add cooking oil and water Mix until you can form a ball.
- Cover and let stand 20 minutes.
- Divide into 4 portions.
- Roll 1 portion paper thin on a lightly floured surface.
- Cut into 8 wedges, Arrange on ungreased baking sheet.
- Bake in 375F oven for about 10 mins until browned and crisp.
- Repeat for remaining dough.
Nutrition Facts : Calories 74.1, Fat 4.2, SaturatedFat 1.8, Cholesterol 7.9, Sodium 92.8, Carbohydrate 6.2, Fiber 0.2, Sugar 0.1, Protein 2.7
EASY CHEESY BISCUITS
These light and crispy cheese biscuits are so simple to make. The perfect snack that all the family will enjoy.
Provided by cemiddlebrook
Time 25m
Yield Makes Biscuits
Number Of Ingredients 4
Steps:
- Preheat the oven to 170C/fan 150C/gas 5.
- Mix all the ingredients together in a mixing bowl using your hands until a dough is formed.
- Roll out the dough to a thickness of 5mm. Then use a cutter to cut out the biscuits.
- Place the biscuits onto a floured baking tray and bake in the oven for 10-15 minutes or until golden and crispy.
NO-BAKE PEACH CHEESECAKE WITH WHEAT THINS CRUST
The salty-sweet crust on this no-bake peach cheesecake recipe is not to be missed. This is the best summer dessert-no oven required.
Provided by Rebecca Firkser
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Line bottom of a 9"-diameter pie dish or springform pan with a parchment paper round. Pulse 3 cups Wheat Thins (about 6½ oz.) in a food processor until finely ground. Add 1 Tbsp. granulated sugar and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pulse to combine. With motor running, drizzle in ½ cup (1 stick) unsalted butter, melted, slightly cooled, and process until combined and crumbly. (Alternatively, you can crush crackers in a large resealable plastic bag with a rolling pin until finely ground. Transfer to a medium bowl and stir in sugar and salt, then butter.)
- Transfer mixture to prepared pan and press firmly into bottom and halfway up sides with a flat-bottomed measuring cup or glass. Chill crust in freezer while you make the filling, at least 30 minutes. Do ahead: Crust can be made 2 days ahead. Keep frozen.
- Using an electric mixer on medium speed or a large whisk, beat 12 oz. cream cheese, room temperature, and 6 Tbsp. sour cream or plain whole-milk Greek yogurt in a large bowl until very smooth. Add 6 Tbsp. powdered sugar, 2 tsp. fresh lemon juice, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until incorporated.
- Using clean beaters or whisk, beat 6 Tbsp. chilled heavy cream in a small until stiff peaks form. Vigorously stir ½ cup peach or apricot jam in another small bowl with a spoon to loosen. Using a rubber spatula, fold whipped cream and jam into cream cheese mixture.
- Spoon filling into chilled crust and spread into an even layer. Cover cheesecake and chill at least 8 hours and up to 12 hours. (If you are in a hurry, you can freeze 2 hours, then chill in refrigerator 3 hours).
- Just before serving, toss 3 large peaches, thinly sliced, ¼ cup (packed) light brown sugar, remaining ½ tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl. Let sit until juicy, 30-40 minutes.
- Slice cheesecake into wedges, wiping knife clean between cuts, and top with peach mixture. Do Ahead: Cheesecake (without peach topping) can be made 3 days ahead. Keep chilled, or freeze up to 2 weeks.
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HOMEMADE CHEESE CRACKERS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (50)Category SnackCuisine AmericanTotal Time 1 hr 30 mins
- Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.
- Transfer dough to a lightly floured work surface. Divide in half and pat each into a 6-inch square. (No need to use a rolling pin, just pat with hands.) If the dough feels dry, moisten your fingers with cold water. Carefully wrap each in plastic wrap and refrigerate until firm, about 45 minutes and up to 2 days.
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- Unwrap each dough square. Place each on a lightly floured work surface and roll out into a 9-inch square. Doesn’t need to be perfect! Using a fluted pastry wheel, pizza cutter, or small sharp knife, trim dough into a neat 8 inch square. Slice square into 8 strips, each 1 inch wide, then make 8 perpendicular slices, each 1 inch wide. Each 8-inch square will have 64 squares (crackers).
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