CANADIAN BACON PINEAPPLE-HAWAIIAN PIZZA

Last week, when my hubby and I went to late shopping at Walmart, we saw this pizza pan. It said, by using this pan, it will make your pizza crust alot crispier. So, we (especially me) were tempted to buy one. And, it's true. I baked this-time-pizza with this new pan, and the crust is really crispy! I like it *also my hubby*.



I copy and paste the photo of pizza pan from here

The best thing making pizza by yourself is you can put lots of toppings which you can't find it if you buy it at pizza restaurant. So,since I like pineapple alot, I made Hawaiian pizza which is using pineapple as topping. Also, I used pastrami-bacon as the only meat :). For the crust, I combined all-purpose flour and whole wheat flour. I love cooking, so I tried to make it as healthy as possible :).

Don't worry, this pizza crust recipe is easy to make. You don't need extra energy to slam it down (which usually needed when you knead bread dough) on kneading process. You just make sure the dough is fully rise before you bake it :).

So, dare to try? ;)



Canadian Bacon Pineapple-Hawaiian Pizza

Ingredients:
For Pizza Crust:
2 cups of all-purpose flour
1 cup of whole wheat flour
1 cup of luke-warm water (110F)
1 tbsp of salt
1 tbsp of sugar (Belzy -- I skipped it)
1 tbsp of yeast
2 tbsp of oil (the best less fat oil: olive oil, canola oil, sunflower oil)
Extra oil to grease the bowl
Parchment paper
Pizza pan

Topping:
Pastrami/Salami bacon ham, sliced
Button mushroom, sliced
1 can of pineapple, sliced and separate it from the juice (we will use the juice for sauce base)
Homemade hawaiian style pizza sauce base*
Bell pepper, diced
Onion, diced
Shredded mozarella or cheddar cheese

Homemade hawaiian style pizza sauce base:
1 can of pineapple juice
150ml to 200ml of tomato ketchup
1 tbsp of oregano
1 tbsp of pizza base mix (you can find it at herbs aisle)
Sugar and salt, to taste (hawaiian sauce base is sweet)

Directions:
For Pizza Crust:
Mix all purpose flour, whole wheat flour, salt and sugar (if desire) in a bowl, mixed well. Mix in water and oil, until dry ingredients are all wet, then add in yeast. Knead the dough until elastic or until the dough rise up again when you pinch it.

Brush a new bowl with oil slightly, then move the dough into the greasy bowl. Cover it with clingwrap plastic or a clean towel. Let it rest until double size. Do not put the bowl near the stove!!

After the dough doubled in size, slowly push the dough down to let the air go. Shape the dough into round form and cover it with clingwrap plastic or clean towel again. Let it rest for 1 hour.

Then, if you want to make big pizza, roll the whole dough on the greasy parchment paper into square or round form, but if you want to make small pizza, you need to divide the dough into 3 round of crust base).

Finishing:
Spread the homemade hawaiian style pizza sauce base on the rolled dough, sprinkle it with mozarella cheese and make sure the cheese cover the whole dough's surface, then followed by bell pepper, onion, mushroom, pineapple and pastrami bacon ham. Then, top it with more mozarella cheese.

Bake it in the preheated 350F oven for 20 to 25 minutes or until the crust a little bit rised and brown. Dish it out and cut it into 8 pieces pizza. Enjoy!!


Note:
1. The thinner you roll the crust, the crispier your pizza will be.
2. For the pizza sauce base, you can buy a ready pizza sauce base at supermarket.

QUICHE LORRAINE

I bought a very cheap quiche pan set. With only 15 bucks (the original price is $30) I got 3 sizes of quiche pan. So, I'm so excited to make quiche, and this was my very first time making and tasting quiche. I never know what quiche is before, and even I don't know how it tasted like.
So, I found this recipe from my fave chef, Emeril Lagasse. My husband said, "It's like eating omelet in pie crust". Myself, I don't really like it, maybe because I am not a fan of omelet The taste is good tho. The best was put lots of bacons for the filling!

Quiche Lorraine
Source: Emeril Lagasse

Yield: 9 inch quiche pan

Ingredients
Flaky Butter Crust, recipe follows
6 ounces thick cut bacon, cut into narrow strips (or “lardons”)
2 large eggs
2 large egg yolks
1 1/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Pinch freshly grated nutmeg
1 cup grated Gruyere or Swiss (Belzy - I used cheddar cheese)

Directions
On a lightly floured surface, roll out the dough to an 11-inch circle. Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges. (Alternatively, a 9-inch pie pan can be used.) Refrigerate for at least 30 minutes.

Preheat the oven to 375 degrees F.

Line the pastry with parchment paper and fill with pie weights or dried beans. Bake until the crust is set, 12 to 14 minutes. Remove the paper and weights and bake until golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.

In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Discard the fat or reserve for another use.

Arrange the bacon evenly over the bottom of the baked crust.

In a large bowl, beat the eggs, yolks, and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.

Remove from the oven and let cool on a wire rack for 15 minutes before serving.



Flaky Butter Crust:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
1 to 2 tablespoons ice water, or more as needed

To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds. With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container. Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix. Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.

APPLE LATTICE PIE

I remember the first time I tried apple pie was when I went to McDonald Singapore, and at that time McDonald haven't open any franchise in Indonesia yet. So, when McDonald opened the first franchise in Jakarta more than 15 years ago, my dad bought a lot of burgers, sundae ice cream, french fries and apple pies. My first impression of apple pie was .... yuck! with the cinnamon-soggy apple filling. But then, after I ate it more, I found it tasted good!

Now, I like the smell of cinnamon baked with soggy apples. Especially, since I lived here where most of the cakes and desserts are using cinnamon.

I used Paula Deen's recipe for the filling and Simple Recipe for the pie crust. Those recipes' combination made a perfect apple pie :).

PS: I like the part of braiding the pie crust (aka lattice style) the most ;).

Apple Lattice Pie

Ingredients:
For Filling:
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced

For Pie Crust:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4 to 8 Tbsp ice water

Directions:

Filling:
Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss Stir in the sugar mixture to evenly coat the apples.

Pie Crust:
1. Combine flour, salt, and sugar in a bowl; toss it with a pastry cutter. Add butter and toss it again, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, tossing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and toss again.

2. Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

4. Add filling to the pie.

5. Roll out second disk of dough, as before. Cut the dough into 1 inch wide. Gently braid every dough's pieces to the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork.

Finishing:
Preheat oven to 450 degrees F.
Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar.
Bake pie for 45 minutes. Let rest 20 minutes before slicing.