Tag Archives: crust

Garlic Bread Pizza Crust

10 Apr


I’m certain I’ve said it before, but Friday pizza night is a huge staple in our home. Our family did it growing up, I’ve continued it in my marriage, and now I can’t wait to share the tradition with our little one who will be here in THREE WEEKS! Pardon me while this blows my mind…still can’t believe we’ll be meeting our baby so soon!


I’ve used the same homemade pizza crust recipe for the past 3+ years and have been totally happy with it, so you know it’d take an awesome new recipe to make me change my ways. I saw this recipe for garlic bread pizza crust and my eyes were sold by the delicious photos alone. It’s a pretty straightforward recipe, but is smothered in extra butter, garlic, and parmesan at the end. Ya know, if that’s your thing. I followed the full garlic extreme recipe the first time I made it and was in heaven, and then tried it again without the extra additions. (photo at the top is the toned down version, photo below is the full blown garlic bread type) The simple version was of course a bit healthier but still full of flavor and has a perfect texture. And as you can see below, the full recipe has the extra buttery, cheesy, garlic blasted goodness around the edges which is decadent and a nice indulgence once in a while. The recipe is meant to make one pizza – we don’t like crazy thick crust so I actually divide it in two get double the pizza out of one batch of dough. And as you can see, it’s still not super thin!


In fact, this two for one has been a big time saver! On one of my days off, when I have the time to make a full batch of dough, I’ll divide it in two and then freeze them for the next two Fridays. SO easy! To do this, after letting the dough rise for the 1 1/2 hours, take two plastic zipper bags (quart size works for me) and spray the inside of the bag with olive oil or non-stick spray. Divide the dough into two, put one half into each bag, and pop them in the freezer. Then, just put the dough into the fridge for about a day before you’re going to use (I transfer mine on Thursday nights) to defrost. Then while you’re prepping your pizza ingredients on the day of, take the defrosted dough out of the fridge to come to room temp, roll, top, bake, and enjoy!

Garlic Bread Pizza Crust

1 1/8 cups warm water (100-105 degrees)
3 tsp active dry yeast
1 1/2 Tbso honey
1 1/2 Tbsp olive oil
3 cups all-purpose flour
1 tsp salt
1 tsp garlic powder
1 tsp dried basil
Whatever pizza sauce and toppings you want!

Optional – for extra garlic bread flavor:
5 Tbsp unsalted butter
2 garlic cloves, pressed or very finely minced
2 Tbsp parmesan cheese

Yield: 2 pizza crusts

In a large bowl, combine water, yeast, honey, and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour, salt, garlic powder, and dried basil, stirring with a spoon or mixing with a dough hook until the dough comes together but it still sticky. Work the additional 1/2 cup flour (you don’t need to use all if it is not needed) in to the dough, kneading it with the dough hook or using your hands on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover bowl with a towel and place in a warm place to rise for about 1 1/2 hours.

Preheat oven to 375 degrees F.

After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape on a pizza/baking pan. Place the towel back over the dough and let sit in the warm place for 10 minutes.

Continue to make your pizza with your desired toppings. Bake the pizza for 23-25 minutes (or longer if needed, depending on your toppings), or until crust and cheese are both golden. Let the pizza set for a minute, then slice and serve!

If going all out with the garlic bread flavors:
While the dough is rising again, melt 3 Tbsp of butter. Mix it with the garlic and 1 Tbsp of parmesan cheese. Before adding your pizza toppings, using a spoon or pastry brush, douse the outside edges with the butter and garlic mixture. You can spread the butter all over, just make sure to focus on the edges. Use it all up! While the pizza is baking, melt remaining butter and combine with the last Tbsp of parmesan. Remove the pizza from the oven and immediately brush the outside edges with parmesan butter, using it all up. Sprinkle a bit of parmesan over the top and serve!

Source: How Sweet Eats


Chicken Pot Pies with Cheesy Herb Crust

24 Apr


This simple meal has become a staple in our house. I originally made a biscuit topped pie years ago, but then decided to adapt it into cute individual servings. The creamy sauce combined with the hearty chicken and vegetables makes for a stick-to-your-guts comfort food that we enjoy year round. The addition of some cheese and herbs to the crust makes the dish extra savory and delicious. Enjoy!

For the sauce:
2 Tbsp unsalted butter
1/4 cup all-purpose flour
1 1/4 cup chicken broth
1/4 cup milk or heavy cream
1/8 tsp garlic powder
1/8 tsp onion powder
Dash of salt and pepper
Dash of cayenne pepper (optional)
Dash of white pepper (optional)

2 chicken breasts, cooked and chopped
1/2 bag of frozen mixed vegetables (12 oz bag)

For the crust:
4 oz cream cheese, softened
8 Tbsp (1 stick) unsalted butter, softened
1 1/2 cups all-purpose flour
3 Tbsp shredded parmesan cheese
1/4 tsp dried basil
1/4 tsp dried parsley

Yield: 4 pies

Cook the chicken breasts and cut into small pieces. Set aside. Preheat oven to 375 degrees.

For the sauce: Melt the butter in a medium pot over medium heat. Add the flour and whisk it until combined. Add the chicken broth and whisk until smooth. Add the milk/cream, garlic powder, onion powder, a dash of salt and pepper, and any other spices you’d like.

Add the frozen vegetables and chicken to the sauce and stir to combine. Pour the mixture evenly into four ramekins and set aside.

For the crust: Beat the cream cheese and butter in a mixer until smooth. Add the flour, cheese, basil, and parsley and beat until fully combined. Divide the dough into four equal pieces. Flatten each piece and score it in the middle, to make sure some air can escape during cooking. Drape a piece of the dough over each ramekin and lightly push the edges to seal.

Put the ramekins on a baking sheet (in case anything boils over) and bake for about 25-30 minutes, or until the crust is fully cooked. Put the ramekin on a small plate or saucer since it will be very hot, and serve immediately.

Source: A Beckster Original

Chocolate Cheesecake

19 Dec


I made this decadent dessert for Thanksgiving…how is that already almost a month ago?? And Christmas is in a week? Holy moly. Life needs to slow down a bit!

My friend Jenny Lynn gave me a Junior’s Cheesecake cookbook. Remember the cheesecake showdown last summer? Yep, that was with her! She convinced me that Junior’s is the best New York style cheesecake around and this cookbook has become a proven keeper.

My task had been to bring a chocolate dessert and wow, was this a good choice! With a chocolate shortbread crust, rich creamy filling, and a pretty drizzle on top, this cheesecake is super impressive. The recipe might look long and intimidating but it’s not too hard to make if you have the time and plan ahead. Maybe bring it to an upcoming Christmas shindig and knock the socks of your family and friends!

PS: Congrats to Shannon, winner of the Trader Joe’s giveaway!

Chocolate Cheesecake

For the chocolate shortbread crust:
1 cup and 2 Tbsp all-purpose flour
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temp
1/3 cup sugar
1 extra large egg yolk
1 tsp vanilla extract
2 Tbsp semisweet or bittersweet chocolate, melted

For the cheesecake:
10 oz semisweet or bittersweet chocolate
4 packages of cream cheese, at room temp (8 oz packs, regular cream cheese only)
1 2/3 cups sugar
1/3 cup cornstarch
1 Tbsp vanilla extract
2 extra large eggs
3/4 cup heavy or whipping cream

For the chocolate drizzle:
4 ounces semisweet or bittersweet chocolate, melted

Yield: One 9 inch cheesecake (8-12 slices)

For the crust:
Preheat the oven to 350 degrees F and generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

Mix the flour and salt together in a bowl and set aside. In a medium bowl, beat the butter and sugar together with an electric mixer on high until creamy. Blend in the egg yolk and vanilla, then the melted chocolate. Reduce the speed to low and mix in the flour mixture just until it disappears and a dough forms.

Push the dough over the bottom of the pan with a spatula. Flour your hands, then smooth out the dough evenly to the edge of the pan with your fingertips, working in a circular motion. Do not press up the sides.

Bake the crust until it’s set and forms a light brown crust on top, about 15 minutes. (do not over bake!) Leave the crust in the pan and place on a wire rack to cool.

For the cheesecake:
Keep the oven at 350 degrees F. Melt the chocolate and set aside to cool. Put one package of cream cheese, 1/3 cup of sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each one. Beat in the melted chocolate, then the cream, just until completely blended. Don’t over mix! Gently spoon the batter on top of the crust.

Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. (make sure you still have the foil on the bottom of the pan!) Bake until the edges look baked and the top of the cake appears set, about 1 1/4 hours. Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours. (just walk away – don’t move it) Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours. Transfer to the freezer for 1 hour.

Once cooled, release and remove the sides of the springform pan, leaving the cake on the bottom of the pan. Place on a cake plate and decorate however you like, or leave it plain and simple!

For the optional chocolate drizzle, put the melted chocolate in a piping bag with a small round tip. Pipe a web in a zig zag movement on top of the cheesecake.

Refrigerate the cake until ready to serve. Slice it with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate or freeze up to 1 month.

Source: Junior’s Cheesecake Cookbook