Edam Pizza Recipes

Steps:

• Add the dry yeast to the flour and mix with a pint or more of lukewarm water.
• Add 3 tablespoons of olive oil.
• Knead the dough for at least ten minutes, dusting the board with flour as necessary.
• Gently heat the garlic in a little oil with some salt.
• Put it in a bowl with a oil brush ready to paint on the baking trays.
• Put the chopped tomatoes into a small pan with the tomato concentrate and heat gently.
• Add some oil, garlic, salt, chili pepper and oregano to taste.
• Chop three large onions, red peppers, bits of sausage and anything else you want to add to the pizza.
• Grate the edam.
• Roll out the dough on the oiled baking trays.
• Paint the top of the dough with garlic oil.
• Put in carrier bag to preserve the moisture while the dough rises.
• Place in a warm atmosphere for half to one hour.
• Too much heat kills the yeast.
• Dollop on the tomato mixture and spread it around.
• Sprinkle on all the toppings and cover with edam.
• Sprinkle on oregano and pour on the rest of the garlic oil.
• Place in preheated oven at about 400°F.
• Check after ten minutes.
• Deep pan takes a little longer.

Steps:

• Preheat the oven to 375 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.
• Preheat a grill pan over medium heat.
• Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.
• Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste.
• Flour your work surface and roll the pizza dough into a 13-inch diameter. Carefully remove the pizza stone from the oven and put the dough on top. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grape tomatoes, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and immediately top with another handful of spinach. Slice and serve.

Steps:

• Instructions:
• Bring the milk to a boil. In a different pan over a medium heat melt the butter, add the flour and cook without browning until the mixture begins to bubble. Gradually add hot milk whishing constantly. Cook until texture becomes smooth and thick and begins to boil. Let boil for 3 to5 minutes whisking constantly. Remove from heat, place in a bowl. Mix yolks, salt, pepper and cayenne to the mixture.
• Preheat oven to 350F.
• Prepare souffle ramekin by buttering the edges with softened butter. Sprinkle the finely grated parmesan evenly around the ramekin. Prepare bain marie (water bath) for souffle and heat in oven.
• In a bowl melt the cream cheese, butter and edam cheese. Add Bechamel to cheese mixture. With a spatula fold the soft peaked whipped egg whites to mixture.
• Dice the Nueske Bacon into small pieces, saute in pan until crisp. Drain excess fast and place on a paper towel.
• Fill the prepared ramekin with mixture to the top. Clean the edges of the ramekin of any extra mixture. To bake souffle place the ramekins in the bain marie for 15 minutes until it puffs 1 inch above the ramekin. Take souffle out of the oven to cool. Place a tsp of crispy bacon in the center of the souffle.
• Place Ramekin on plate with a quenelle of onion sorbet.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.