Five Cheese Pizza on Homemade Crust

The dough recipe makes two pizza crusts.

Ingredients:
1/2 c. warm water
1 pkg. instant yeast
1 1/4 c. water at room temp.
2 Tbsp olive oil
4 c. flour
1 1/2 tsp salt

Minced garlic
Extra olive oil for brushing
Cheeses: Mozzarella, Provolone,
Parmesan, Romano, Asiago


Recipe:

Mix the warm water and yeast together and let it sit for 5 minutes. Add the other water and oil. In a separate bowl mix together the flour and salt. Add the liquid to the flour and mix until a mass forms. I used my Kitchen Aid mixer with the dough hook attachment to knead the dough for 5 minutes. After a ball has formed place it in a deep oiled bowl, cover with plastic wrap and let rise for 1 1/2 to 2 hours.

After the dough has risen, press it down to deflate it. At this point you can divide it into two dough balls. I froze one, and used the remaining one. Cover with a damp cloth for 10 minutes before rolling it out.

Brush the dough with olive oil and spread minced garlic over the top. Add your toppings and bake. I just put mine on my Pizzaz which I feel didn't get hot enough, but it still tasted delicious. If you have a pizza stone it's best to heat it in a 500 degree oven and bake your pizza for 10-12 minutes.

Cheesy Buffalo Cauliflower-Potato Soup

              

Ingredients

1 head cauliflower, core removed and cut into florets

2 (about 1-1/2 lbs) potatoes, peeled and cubed

2-1/2 Tablespoons olive oil

Salt and pepper

1/2 cup chopped onion

1 Tablespoon minced garlic

1/2 teaspoon dried thyme

4 cups vegetable stock

1 cup heavy cream

2 cups shredded Monterey Jack (or Colby Jack) cheese

1/2 cup Frank's Buffalo RedHot Wing Sauce

Forgot this in the ingredient picture, I go through this garlic like crazy:

Recipe:

Preheat oven to 400 degrees F. Prepare a large rimmed baking sheet with foil and spray with cooking spray. In a large bowl, toss cauliflower and potatoes with 2 Tablespoons olive oil, salt and pepper. Roast in the oven for 20 minutes or until tender.

Meanwhile, in a large pot over medium heat, saute onion in remaining 1/2 Tablespoon olive oil until soft; about 4-5 minutes. Add garlic and thyme, and cook for another minute.

Pour in vegetable stock, roasted cauliflower and potatoes. Bring to a boil and simmer for about 15 minutes, uncovered.

Puree in blender in batches or use an immersion blender. Add puree back to the pot and warm the soup to a slight simmer. Add cream, cheese and buffalo sauce. Stir until cheese is melted and soup is warmed.

Serve with a drizzle of Frank's on top.