Hello everyone and welcome to another new episode of Nikoli's Kitchen! I hope you're doing absolutely amazing out there, wherever and whenever you are. Thank you so much for all that you do and for being a light in my life.
This week on the show it's all about PIZZA! I'm so excited to talk to you guys about my new dough recipe, my new sauce recipe, and to break down three different varieties of pizza I made over the past two weeks. I know this episode took a bit longer to come out and I apologize, but my move is a month away and life is insane. Thank you all so much for your support, for listening, and for your patience. And most of all, for believing in me.
Featured Recipes for ...
Hello everyone and welcome to another new episode of Nikoli's Kitchen! I hope you're doing absolutely amazing out there, wherever and whenever you are. Thank you so much for all that you do and for being a light in my life.
This week on the show it's all about PIZZA! I'm so excited to talk to you guys about my new dough recipe, my new sauce recipe, and to break down three different varieties of pizza I made over the past two weeks. I know this episode took a bit longer to come out and I apologize, but my move is a month away and life is insane. Thank you all so much for your support, for listening, and for your patience. And most of all, for believing in me.
Featured Recipes for this Episode
Pizza Dough:
1-1/2 cups hot water
1/4 c plain Greek yogurt
2 T olive oil
2 t Salt
1 t white sugar
1 t garlic powder
2 cups unbleached all-purpose flour
2 cups bread flour
3 t yeast
Combine the Greek yogurt, water, and sugar and stir. This mixture should be lukewarm, around 110°.
Add the yeast and stir. While it proofs, move on to the next step.
Add flour, salt, and garlic powder to your stand mixer bowl and mix the ingredients together with a whisk.
Attach your dough hook. Turn on the mixer and add the olive oil.
Add the yeast mixture slowly until the dough begins pulling away from the sides of the bowl. If it becomes sticky and sticks to the bowl, add a touch more flour; if it is still shaggy looking, add more of the yeast mixture in small dribbles (or water if it is gone).
Tip the dough onto a lightly-floured counter and form into a ball.
If you're using this right away-
Coat the inside of a large bowl or your mixing bowl with olive oil or olive oil spray and then return the dough to the bowl.
Cover the bowl with a wet warm hand towel and leave to rise for 1 hour. If you're using this immediately, skip to "preparing your pizza dough." If you're freezing it, read on!
If you want to freeze this-
Separate your dough into two equally-sized dough balls.
Drizzle about 1/2 T to 1 T olive oil into a large gallon-sized Ziploc bag.
Lay the bag flat and press the oil around so it coats the entire inside.
Add the ball and seal the bag, removing as much air as you can.
Store in the freezer for future use.
When thawing- remove from the freezer 24 hours before you want to use it and put it in the fridge.
Remove dough bag from fridge 3-4 hours before you intend to use it and leave in a warm place to rise in the bag.
Preparing your pizza dough-
After the dough rises, separate it into two equally-sized dough balls.
Sprinkle a light dusting of cornmeal on your counter or surface.
Begin working your dough out by hand, keeping it circular.
Use a rolling pin as needed, flipping it periodically and stretching it to the size of your pizza pan.
Transfer the pizza dough to a sprayed pizza pan and press out all the way around.
Calories per serving (1 full pizza dough) - 552.
Approximate Yield - 2 pizza doughs.
Pizza Sauce:
1 90-oz can whole San Marzano tomatoes
2 4.5-oz tubes of tomato paste (16 T)
1-1/2 c garlic, crushed and chopped
5 c fresh basil, roughly chopped
1 red onion, chopped
1/2 c olive oil
Salt, pepper, and sugar to taste
Add the olive oil to a large Dutch oven at mid heat.
Add your onions and cook for a few minutes, sprinkling some salt to sweat them out a bit.
Cover and reduce the heat to low and let them saute for 15-20 minutes or so until nicely softened and caramelized.
Remove the cover and return to mid heat.
Add the basil and half of your garlic and cook for 1 minute, stirring so nothing burns.
Add your tomato paste and stir until well-incorporated, cooking for another minute or so.
Add your San Marzano tomatoes and the rest of your garlic.
Blend the entire mixture with an immersion blender until blended smooth.
Stir sauce together to combine and cook until it starts to bubble; reduce the heat back to low and cover and allow the sauce to slow-cook for at least 30 minutes (I let mine go for at least an hour or two every time).
At some point during this cooking process, season with salt, pepper, and sugar to taste. I typically do about 1-2 T of salt, 2-3 T of pepper, and just about 1 t of sugar.
Calories per serving (1 c sauce) - 185.
Approximate yield - 12 cups.
Pizza Three Ways!
~| All of the pizzas below are baked at 450° for 12-15 minutes or until the cheese on top is browned. Remember to preheat your oven! |~
Cheese Pizza!
1-1/2 c pizza sauce
1 pizza dough
2 c shredded mozzarella cheese
olive oil
salt
pepper
Spray your pizza pan with olive oil cooking spray.
Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin.
Drizzle on between 1 to 2 T olive oil and brush around the crust. You only want JUST enough to cover it so add it 1/2 T at a time as you go.
Add your sauce in an even layer.
Add your cheese.
Season with salt and pepper.
Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges.
De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top.
Remove and cool for at least 5 minutes.
Cut and serve!
Calories per serving (pizza, one piece) - 265.
Approximate yield - 8 slices.
Parmesan Arugula Pizza!
2 cups of arugula, roughly chopped
1/2 red onion, thinly sliced
2 roma tomatoes, thinly sliced
1/2 c parmesan cheese, shredded
1/2 c parmesan cheese, thinly sliced
1-1/2 c shredded mozzarella cheese
Dipping oil
salt
pepper
Balsamic reduction
Place your thinly-sliced tomatoes onto a paper towel and sprinkle lightly with salt. Add another paper towel over the top (this will keep them from making your pizza too soggy). Set aside while you prep your pizza.
Spray your pizza pan with olive oil cooking spray.
Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin.
Drizzle on between 1 to 2 T dipping oil and spread it around in a thin layer. Add as you go so the pizza doesn't get too wet; go about 1/2 T at a time.
Add your tomatoes to the dough, then layer over your red onions. A mandolin is your friend for super-thin and consistent slices.
Layer on your shredded mozzarella and the shredded parmesan.
Season w/ salt and pepper.
Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges.
De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top.
Remove from the oven and top the pizza with the arugula and slices of parmesan cheese and add more black pepper.
Allow to rest for a few minutes before slicing.
Serve with a light drizzle of balsamic reduction.
Calories per serving (pizza, one piece) - 270.
Approximate yield - 8 slices.
Breakfast Pizza!
8 large eggs
2 T half & half
1 c breakfast sausage, seared and chopped
1 c shredded cheddar cheese
1 c shredded mozzarella cheese
Salt
Pepper
1 T melted butter
Chopped scallions
Cut your breakfast sausages lengthwise and give them a good hard sear on both sides.
Prepare your scrambled eggs with the half & half. You want them to stay a little wetter than you normally would make them, they'll finish on the pizza.
Spray your pizza pan with olive oil cooking spray.
Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin.
Spread your melted butter in an even and thin layer over your dough.
Layer your eggs over the dough, then layer in your sausages. Some fresh-diced tomatoes would definitely be at home here as well.
Layer over your cheddar and mozzarella cheeses.
Add salt and pepper to season.
Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges.
De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top.
Remove and cool for at least 5 minutes.
Top with freshly-chopped scallions just before serving for a fresh crunch.
Calories per serving (pizza, one piece) - 380.
Approximate yield - 8 slices.
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Guest Appearances
Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather!
Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727!
I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.
Credits
"Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!
"Trust," and "Now & Forever" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano!
"Ambiment" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/
