PIZZA

Pizza is a long standing motzai shabbos tradition. No matter how much you indulge over shabbos, there’s always room for pizza. The great thing about pizza dough is that it can be made in advance and stored in the fridge for up to 48 hours. It’s also a versatile dough that can be used in many fun and delicious ways. After Shabbos, allow the pizza dough to come to room temperature (for 30-60 minutes) and bake as desired. This dough will be enough to make two pizzas.

Basic, Overnight Pizza Dough

Ingredients

4 cups flour 

1 tsp. sugar

1 tsp. oil

1 tsp. yeast

1 tsp. kosher salt

1½ cups warm water

Directions

In a small bowl, combine water, sugar, and yeast. Let the yeast sit for about 10 minutes until foamy. In a large stand mixer bowl, combine flour and salt, and add the yeast mixture and oil. Mix until rough dough forms. Knead the dough for about 5 to 7 minutes until it becomes smooth and elastic. Place the dough ball in a lightly greased bowl. Cover the bowl with Saran wrap and let it rise in the refrigerator overnight. When ready to use, allow the dough to come to room temperature for about one hour.

Salad Pizza

Salad pizza – yes, it’s a thing! The first time I had this combination was at a sheva brochos. The pizza was devoured within seconds, and I’ve been craving it ever since. I recently recreated it for my family, and they were hooked. The combination of the acidic vinaigrette melted cheese, and crispy crust is amazing. Trust me and give this salad a go.

Ingredients:

1 lb. pizza dough

¼ cup olive oil

4 frozen basil cubes 

1 frozen garlic cube 

¼ tsp. kosher salt

Salad:

2 cups spring mix 

¾ cup feta cheese, grated on the coarse side of a box grater

8 – 10 Cherry tomatoes, cut in half

Dressing:

¼ cup mayonnaise

2 Tbsp. olive oil

 2 Tbsp. red wine vinegar

1 clove garlic 

1 tsp. sugar

½ tsp. kosher salt 

Directions

Preheat oven to 450 degrees or use a Betty Crocker Pizza Maker. Combine olive oil, basil, garlic, and salt, and spread on the dough. Bake for 10 – 15 minutes, or until crispy. Prepare the dressing in a small bowl and whisk until smooth. Toss the salad with the desired amount of dressing. Top the pizza with the salad and feta cheese.

Hot Pretzels

These pretzels are addictive! The buttery glaze is the secret. I’ve often prepared these pretzels using store-bought pizza dough, and the results are always great. I also like to make these into cheese pretzels. Take 3 oz. balls of dough, roll them into logs, place string cheese in the center, pinch to close and proceed with the instructions.

Ingredients:

1 lb. pizza dough

6 cups water 

1/3 cup baking soda

Pretzel salt/everything spice 

¼ stick butter

Directions

Preheat oven to 425 degrees. Line a cookie sheet with parchment paper. Divide pizza dough into four equal balls and roll each into a long log. Knot into the pretzel shape or any shape you desire. Bring six cups of water to boil in a medium saucepan. Add the baking soda and start to combine carefully. Drop two pretzels into the boiling water and allow it to boil for 30 seconds. Flip and boil for 30 seconds more. Carefully remove the dough and place it on a cookie sheet. Repeat with the other two pretzels. Top with desired topping – kosher salt or everything spice. Bake for 12 to 15 minutes. As soon as the pretzels come out of the oven, spread about two teaspoons of butter on each pretzel and allow them to cool and enjoy.

Khachapuri

This Georgian bread is relatively new to the food scene and is slowly making its way onto kosher menus. It’s creamy and delicious, and I’m sure it’s going to be a favorite in your home.

Ingredients:

1 lb. pizza dough

8 oz. feta cheese, crumbled

2 cups muenster cheese

1 egg + 2 yolks

1 tsp. butter 

salt and pepper

Directions

Preheat oven to 500°. Divide dough into two pieces. Place half of the dough on a lightly floured sheet of parchment. Roll the dough into a 7 x 12-inch oval. Mix feta and muenster cheese. Place half the cheese mixture into the center of the oval, leaving a border. Fold the edges of the dough over the cheese and pinch together to create a boat-like shape. Repeat with the other half of the dough. Slightly beat the egg and brush on the dough. Bake until the cheeses are melted and the crust is well-browned, about 20 minutes. Remove from oven and place one egg yolk in the center of each bread. Bake until just warmed through, about a minute. Brush the crust with melted butter. Sprinkle with salt and pepper.