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    Melourn

    Member since Jul 2012

    Chef #2331573

    From United States

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    About Me

    I cook for my church every Sunday for breakfast (30-40 people), once a month for luncheons (100-200 people), and once every few months for special occasions or meetings (20-50 people).

    I also love to cook new things at home. I love to diversify my cooking abilities as well as my pallette. Loving to eat is a big step in loving to cook in my opinion!

    I am (born and raised) a Georgia boy, but I have no discernable accent, or so others tell me.

    I have no particular favorite foods, but I get amazing cravings for all kinds of things from simple homemade guacamole to spinach crab dips or homemade "white" pizzas to sushi unagi. I like spicy foods, sweet foods, salty foods, and any other kind of foods!!!!

    There ARE foods that I dislike, but they are few and far in-between and some for no real reason other than that they simply don't look that appetizing (yes, I tried them, they just didnt appeal to me that much).

    I suppose that's enough about me. Here's one simple recipe that I adore.

    1-2 Egg(s)

    2.5 cups Ranch

    2.5 cups Ricotta Cheese

    1 Homemade Pizza Dough (however you like it, just make it 15-18" and plan to feed more than one person or it isn't worth the time)

    3 cups Mozzerella Cheese (High Moisture is best)

    3 cups White Monterey Jack Cheese

    3 cups Toppings (of your choice)

    2-3 tbspns Oil (any type- most like extra virgin with a touch of added salt and pepper)

    1/2 cup Melted Butter (I prefer Blue Bonnet's churn style)

    1-2 tbspns Garlic powder (freshly ground or not doesn't matter)

    1-2 cups Flour

     

    Tools:

    Pizza Screen, rolling pin, sauce brush, oil brush, pizza spatula, and pizza cutter.

     

    Directions:

    Mix the egg(s) with the ranch and ricotta cheese until smooth and set aside. knead dough for about 2.5 to 3.5 minutes, then begin the process of rolling it into a pizza crust over the flour. Toss until you have an evenly distributed crust without holes and without "weak spots". Set aside the dough for a moment and grab the oil brush, pizza screen, and oil. Use the brush to spread oil carefully over the entire pizza screen evenly. Make certain that pizza dough is still dry (not sticky) and coated very lightly on both sides with flour. Place dough onto pizza scren and cut away excess. Spread ricotta-ranch mixture evenly from the center outward on the pizza crust (this is the pizza sauce, so be generous or not- it's all up to you at this point). Mix the two cheeses together as evenly as possible and spinkle 4 cups over the ricotta sauce. Make certain to overlap the sauced areas. Add any toppings you chose and lightly sprinkle with remaining cheese. Place in oven and bake at 375 F for about 45 min to an hour. Once the crust is risen and almost completely cooked (around the 45 min marker or so), remove the pizza from the oven and attempt to remove from the pizza screen. Use the sauce brush to butter the crust (as heavily as you like- more in my opinion) and then sprinkle the garlic over the buttered areas. Replace pizza into oven and bake until the garlic is golden brown. Remove pizza, let cool for about 3 minutes, slice into desired portions, serve, and enjoy!


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