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Saturday, September 5, 2009

Quick Links: National Cheese Pizza Day

Why wait until October to celebrate Pizza? We may as well get our orders in now. October may be National Pizza Month but, Today, "saucy" visitors, is National Cheese Pizza Day! (well, you didn't want me to call you cheesy visitors, now did you:)
I rounded up a slice of some of the cheesiest pizza selections I could find in my Hospitality search for National Cheese Pizza Day. Thanks "guys."

On the Menu:

Shelly's Bruschetta Three Cheese Tortilla Pizza


Susan's Three Onion & Three Cheese Pizza


Laura's Butternut Squash and Goat Cheese Pizza


My contribution to National Cheese Pizza Day is from a booklet titled Pizza All Around by Dorothy R. Colgan. A GREAT book for young cooks, Pizza All Around was published in 1992. It has adorable illustrations by Vickey Bolling and it just happens to include one of my favorite recipes for no yeast Multigrain Pizza Crust!


I suppose it's high time I fess up. Pizza is not one of my favorite indulgences. There, I said it. However, if I were to partake in the worldly tradition of "digging in," gooey cheese pizza is the track I would take. That said, today I have chosen a less conventional version of cheesy pizza; Apple and Cheddar Cheese Pizza. Although the recipe calls for a basic pizza crust, I thought it might be interesting to mix up the Apple Cheddar topping with the no yeast Multigrain Crust.
First the Crust:
Multigrain Pizza Crust
1 cup oat flour
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
1 tsp. baking powder
2/3 cup milk
1/4 cup vegetable oil
1. Preheat oven to 425 degrees
2. In a mixing bowl, stir together the first five (dry) ingredients.
3. Add milk and oil to the bowl. Mix well until flour is absorbed and the mixture forms a sticky ball.
4. Remove the dough ball from the bowl and knead gently 10 to 12 times on a lightly floured work surface. Then press out the dough into a lightly oiled 12 inch pan. (this dough does not use yeast so it does not have to rise) Fold up edges to hold the toppings.
5. Place the pan with the dough but no filling in the oven for 12 to 15 minutes or until brown. Remove from oven and let cool for about 5 minutes.
6. Add toppings of your choice.
7. Return the pizza to the oven and bake for 10 to 15 minutes or until cheese is melted. Let cool for 5 minutes and serve.
Apple and Cheddar Cheese Pizza A Sweet Breakfast Treat
1 Basic Pizza Crust (Multigrain)
5 large McIntosh cooking apples, thinly sliced
1/2 cup sugar (ripe apples will be tasty enough on their own if you decide to omit the sugar)
1 tsp. cinnamon

For Topping:
3/4 cup flour
1/2 cup sugar
6-1/2 tbs. butter cut into small pieces. (about 3/4 stick)
1 cup grated cheddar cheese
1. Preheat oven to 450 degrees.
2. Roll dough out about 1/8 inch thick. Place in lightly oiled pan and turn the rim up 1 inch.
3. Spread the apple slices evenly over the dough. Sprinkle 1/2 cup of sugar and cinnamon over the apples.
4. To make the topping, put the flour, 1/2 cup sugar, and butter in a bowl. Mix together with a wooden spoon until the mixture looks like bread crumbs. Sprinkle this mixture over the apples.
How You Bake It:
Bake in a 450 oven for 10 minutes, then reduce the heat to 350 degrees for another 25 minutes, or until apples are tender. (Have your grown-up helper test the apples with a fork to see if they are soft.) Turn off the oven. Very carefully, because the pie is hot, sprinkle the cheddar cheese over the top. Let the pie sit in the turned-off oven for 3 more minutes. Remove, cool for 5 minutes, and serve!

Apple pie without the cheese; is like a hug without a squeeze:)

National Waffle Week News:
During National Waffle Week, Waffle House restaurants will introduce a new waffle flavor. oooo I wonder what it will be:)
I'll be back on the 9th just in time for Harland Sanders & KFC. In the mean time, don't forget Salami Day on the 7th. Have a hearty, safe, and fun Labor Day. Louise:)
Resources
1. National Cheese Pizza Day! @ Slashfood
2. Multi-Grain Pizza Dough (with yeast & bread machine)

20 comments:

  1. I love this crust recipe! And the apple pizza! One of my "projects" is to come up with creative pizza toppings, and this is a great one. Happy Cheese!

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  2. Goat cheese pizza sounds great. I'm not sure about the squash -- but I think I'll celebrate cheese pizza soon.

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  3. It seems to me we can put anything on pizza dough and call it a pizza.

    Thanks for the tip on getting me out of cooking today. We're ordering out ;)

    I mean since it's a pizza holiday and all....

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  4. I wonder if there is a day for Hawaiian Pizza. That is one of my favorites!

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  5. National Cheese Pizza Day? National Pizza Month? Wow, what GREAT ideas. Now that I think of it though, have I EVER had a plain cheese pizza? Hmmm... Maybe, but I am usually seduced by the additional fabulous toppings. Thanks for sharing this wonderful post. You have made me mighty hungry. :-) ...Susan

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  6. Apple and cheddar pizza, intriguing, I would try it.
    LL

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  7. Yes, you can't help but think about pizza when you think about cheese. Love the onion and 3-cheese pizza!

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  8. I was born in National Pizza month!? That is fantastic! You can call me cheesy anytime. Thank you for the multigrain crust recipe. My healthy husband will appreciate that. Yum-my! Happy Labor Day Louise!

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  9. Well am I sorry that I missed this one! I might need to celebrate a "Belated Cheese Pizza Day" this week :)

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  10. I have learned to make my own pizza. I still don't much like it, but I can tolerate the white pizza. Breakfast pizza sounds very different.

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  11. Please take my button! Meanwhile, I'll have some pizza...

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  12. Well now I am curious. What have you had cooking in two crockpots at once? That sounds fun.

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  13. Pizza is my all time favorite food. I can eat it cold for breakfast. I have to have a slice each week when I am dieting too:)
    Joyce

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  14. Next month is National Pizza Month. You may just have the opportunity to work on that project, T.W! I'm thinking, Pizza Party!!!

    Hi Mae, That Goat cheese pizza sure does sound tempting. I'm not sure about the squash either. I think I'll pass it on to my daughter and let her give it a try. The grandkids LOVE all things squash!

    LOL, Sher, glad to be of service. I'm not much of a pizza person but if need be, serious cheese is the way to go!

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  15. Hawaiian Pizza? Now, that sounds enticing. I really think we need to have a Pizza Party, tigerfish. What do you think???

    Hi Susan, Thanks for stopping by for some pizza. So many toppings to choose these days. Cheese seems to be going along the wayside.

    Oh Lori Lynn, I do wish you would whip one up. I too am curious as to the taste.

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  16. I agree Veron, the onion and 3 cheese sounds amazing!!!

    Will you be celebrating your birthday with a Pizza Party, Kasha??? (I hope I hope:)

    Hi Maris, thanks for stopping by. I loved reading about your experience as an intern. Drop by anytime. We'll be celebrating Pizza Month in October!!!

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  17. Breakfast pizza does sound more like my style too Marjie. Egg pizza with lots of cheese. Hmm...

    Thanks duckie. It fit quite nicely:)

    Hi there Joyce. Thanks for stopping by. I'm liking your blog especially those Black & White cookies!!!

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  18. A good story

    GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

    Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

    From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

    “Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

    I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

    I believe cheese and wine lovers should be told about this publication.

    Enjoy

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  19. Dear Anon,
    Thank you so much for visiting and especially for sharing your wonderful site. I have included it in my search engine and of course, my bookmarks. Thanks again, Louise

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  20. All time favorite of all ages...

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Through this wide opened gate,
none came to early,
none returned to late.

Thanks for dropping in...Louise