Goudarooni

Saveur

SERVES 10–12

DOUGH::

• ½ tbsp. olive oil, plus more for greasing
• ½ tbsp. sugar
• 1 (¼-oz.) packet active dry yeast
• 4 cups "00" flour, preferably Caputo Pizzeria Flour, plus more for dusting
• 1 tbsp. kosher salt
• Fine semolina, for dusting

FILLING:

• 1½ lb. Yukon gold potatoes, peeled and thinly sliced
• ½ cup olive oil
• 1 tsp. granulated garlic
• Kosher salt and freshly ground black pepper, to taste
• 1 medium yellow onion, finely chopped
• 1½ lb. ground beef
• 1 (6-oz.) can tomato paste
• 1 tsp. dried basil
• ½ tsp. crushed red chile flakes
• ½ tsp. sugar
• 2 cups shredded mozzarella cheese
• 1 cup grated pecorino romano cheese

Make the dough: Make the dough: Combine oil, sugar, yeast, and 1¼ cups water heated to 115° in the bowl of a stand mixer fitted with a dough hook; let sit until foamy, about 10 minutes. Mix flour and salt in a bowl. With the motor running, slowly add flour mixture; mix until a smooth dough forms, 8–10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature until doubled in size, 1–1½ hours.

Make the filling: Place a pizza stone in the oven; heat to 500°. Toss potatoes with ¼ cup oil, ½ tsp. granulated garlic, salt, and pepper on a baking sheet and spread into an even layer; bake until tender, 8–10 minutes. Heat remaining oil in a 10" skillet over medium heat. Add onion; cook until soft, about 8 minutes. Add beef, remaining garlic, salt, and pepper. Cook, stirring and breaking up meat, until browned, 8–10 minutes. Add tomato paste, basil, chile flakes, sugar, salt, pepper, and ½ cup water. Cook until sauce is slightly thick, 5–7 minutes; set aside.

On a lightly floured surface, roll dough into an 18" x 20" rectangle about ⅛" thick. Slide a large semolina-dusted pizza peel under half of rectangle lengthwise. Spread half each of the mozzarella and pecorino over the dough on peel, leaving a 1" border. Lay potato slices over cheeses, overlapping, and spoon meat sauce over the top. Sprinkle with remaining cheese. Fold other half dough up and over filling; press edges to seal and working from one end to the other, roll and crimp edges. Cut two slits in the top of the calzone and slide onto stone; bake until crust is puffed and charred in spots, 30–35 minutes.

French Bread Pizzas

The Pioneer Woman

Servings: 12 

◾6 whole Deli Rolls Or Crusty Italian Rolls
◾ Jarred Marinara Sauce Or Pizza Sauce
◾ Jarred Or Refrigerated Pesto
◾2 pounds Mozzarella Cheese, Grated
◾ Grated Parmesan Cheese To Taste
◾2 Tablespoons Butter
◾1 whole Onion, Sliced
◾1/2 pound Sausage (regular Breakfast Sausage Or Italian Sausage)
◾ Pepperoni Slices
◾ Canadian Bacon Slices
◾ Pineapple Chunks, Fresh Or Canned
◾ Roma Tomatoes, Sliced
◾ Sliced Black Olives
◾ Optional Ingredients: Goat Cheese, Sliced Bell Peppers, Various Cheeses, Pepperoncinis, Jalapeno
     Slices, Diced Red Onion, Any Other Pizza Topping You'd Like!

Prep Time: 30 Minutes / Cook Time: 12 Minutes

Preheat the oven to 375 degrees.

Slice rolls in half and lay them, cut side up, on a large baking sheet.

Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you'd like. Add whatever toppings you'd like on top of the cheese!
Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.

Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.

Watermelon Cucumber Slushie

Thug Kitchen

• 3 pounds of watermelon (seedless is best but some seeds are cool)
• ½ cup skinned, chopped cucumber
• juice from 1 lime (about 2 tablespoons)
• 8-10 fresh mint leaves
• ¾ cup coconut or tap water
• 1 teaspoon agave, maple syrup, or honey (optional)
• vodka (optional)

Cut away the rind and chop up the watermelon flesh into pieces no larger than a quarter. You should get about 4 cups. Don’t stress about some seeds, they will get chopped the fuck up in the blender. Just get rid of any big ones you notice. Freeze the chopped watermelon for at least 4 hours or overnight. The watermelon is going to create the slush factor so you want to make sure that shit really fucking frozen.

When the watermelon chunks are frozen add them along with the cucumber, lime juice, mint leaves, and water to a blender and blend until it is all smooth and icy. If you picked out a shitty watermelon you might need to add a teaspoon of a sweetener to make up for the weak melon. Taste it, you’ll know. Trust.

Had a rough day? Replace up to a ½ cup of the water with vodka and get the fuck over it.

Makes about 2 ½ cups of sweet summer slush, enough for 2 people who need to chill the fuck out. Watermelon chunks will stay good in the freezer for at least a month no problem.

 

Banana Ricotta Toasts with Pecans, Dates and Honey

Martha Stewart Living

• 2 tablespoons part-skim ricotta cheese
• 1 slice (1/2 inch thick) whole-wheat rustic bread, toasted
• 1/2 small ripe banana, sliced on the bias
• 1 medium pitted date, preferably Medjool, thinly sliced
• 1 tablespoon coarsely chopped toasted pecans
• 1 teaspoon honey, such as acacia
• Coarse salt and freshly ground pepper

Spread ricotta on toast. Top with banana, date, and pecans. Drizzle with honey. Sprinkle with a pinch of salt and some pepper.