• •
2 cloves garlic, finely minced 1 small red bell pepper, thinly julienned (about 1/2 to 3/4 cup)
Directions Sauté the meat with a little pinch of salt and garlic powder until cooked through. I cook on low heat to make sure meat is tender. Set aside in bowl. In the same pan, melt 2 tsp. butter and sauté the onions until the get a nice brown caramelized color. Set aside in small bowl. In the same pan, melt another 1 tsp. butter and sauté mushrooms until they are softened. Set aside in small bowl. To assemble Stretch out dough to fit pizza stone or pan (sprinkle pan or pizza stone with ground cornmeal for a crunchier crust). Brush crust with vegetable oil and sprinkle finely minced garlic over oiled crust. Brush with more oil. Sprinkle a little shredded Cheddar around crust. Top with cooked meat, onions, julienned red bell peppers, mushrooms and more shredded Cheddar. Bake at 375*F for about 20 to 25 minutes, until crust is golden brown and cheese is melted. Cool slightly before slicing. Should yield 8 slices or if making in rectangular pan, 12 to 15 squares. Rachael's Recipe Notes To get crust even crunchier, heat your pizza stone before placing dough on it. This will start the cooking process before the pizza even hits the oven. • I prefer a pizza stone to a pizza pan, as I seem to get a better pizza that way. Pizza stones are not expensive, and you can find a good quality 12 or 16-inch round for about $10. If you want to spend a little more money and get a high quality pizza stone, check out Pampered Chef, the stones are fantastic and last a lifetime. I highly recommend them. They cost a bit more, but they are worth it. I have found that cheaper stones (in the $5 to $7 category) break easily after several uses. I had one that broke right in the oven. •
BUFFALO HOT LEGS Ingredients • 12 to 16 chicken drumsticks • buttermilk (or make our own by adding 1 Tbsp. + 1 tsp. white vinegar to 1-1/2 cups buttermilk; let stand at room temperature for 5 minutes) • flour • salt • pepper • garlic powder • chili powder • 1 recipe Buffalo Hot Sauce (recipe follows) • Oil Directions Preheat oven to 375 degrees F. Use an ovenproof casserole dish or jelly roll pan for this, a pan at least 1-inch deep with a lip. If you have a cookie sheet with an edge around it, that will work. Spray the jelly roll pan with non-stick cooking spray. Coat pan with oil (several tablespoons full). In large deep dish, add 2 cups flour and season with salt, pepper, garlic powder and chili powder (to taste). In another large deep dish, add 1-1/2 cups buttermilk. Roll each chicken drumstick first in flour, then in buttermilk, then in flour again. Place on sprayed and oiled jelly roll pan, rotating the direction (bottom, top, bottom, top) of chicken leg. Once all chicken drumsticks are on the jelly roll pan, you may find you need to add more oil. I use about 1/4 to 1/2 cup to make these "oven fried" legs. Place pan in oven, bake at 375*F for 20 minutes on one side, until nicely medium golden brown. Flip each chicken leg over and bake another 15 to 20 minutes on the other side, until very nicely medium-dark golden brown. Remove from oven, allow sitting about 5 minutes, then removing to a large plate with paper towels to drain.