Ciderboys Pancake Breakfast Recipe
August 18, 2016
Great Americana Pork & Sprouts
January 4, 2017
It’s a pizza party, pizza party, pizza party… sorry about that. We sometimes forget we are classified adults. Let’s class this up with some two delicious pizzas with ciders to pair.
Vander Mill Hard Cider paired with a traditional sicilian sficione pizza (New Years sicilian pizza): Semi-sweet lightly carbonated cider pairs well with this traditional-style pizza. Slightly earthy and crisp and matches well with the sweet and acidic sauce. Bubbly carbonation cuts through the rich and creamy mozzarella cheese. Brings out toasty flavor of breadcrumb topping.
Le Brun de Bretagne Organic Cidre Brut paired with fresh rainbow tomato pizza: Dry and bubbly cidre with earthy and straw-like flavor. Bitter and bright with a very very light apple flavor. This earthy flavored cidre pairs well with the overly ripe sweet tomatoes. Mellow out the smoky roasted garlic and rich olive oils. Brings out the sharp flavors of the Romano cheese.
Place warm water in a bowl and mix in sugar and packet of yeast. Stir to dissolve and let sit 5 minutes until foamy.
Stir in flours and olive oils. Knead dough until it is smooth and elastic approx. 5-8 minutes.
Let sit in a greased bowl covered with a damp towel in a draft-free area for an hour.
Use pizza dough and press into a greased 8X8 pan making sure it goes up the side of the pan. Let dough rest for 20 minutes until it rises halfway up the side.
Spread sauce over dough and layer cheese on top. Sprinkle more sauce over top of the cheese.
Mix 2 tbsp of olive oil and oregano into the bread crumbs and spread over the top of sauce.
Bake at 400 degrees for 25-30 minutes until golden brown.
Roast whole head of garlic in olive oil wrapped in foil at 350 degrees until golden, approx. 15-20 minutes.
Warm a pizza stone in the oven at 450 degrees for 20-30 minutes.
Cut tomatoes into thin slices and let drain on paper towels for 15-20 minutes. Stretch out the dough until thin. Gently oil the warm pizza stone.
Spread roasted garlic over crust and layer tomato slices. Sprinkle with a light layer of romano cheese, salt, and olive oil.
Cook until crisp around the edges at 450 degrees approx. 20-25 minutes. Let pizza rest for 10 minutes and sprinkle with fresh leaves of purple basil.
Ingredients
Directions
Place warm water in a bowl and mix in sugar and packet of yeast. Stir to dissolve and let sit 5 minutes until foamy.
Stir in flours and olive oils. Knead dough until it is smooth and elastic approx. 5-8 minutes.
Let sit in a greased bowl covered with a damp towel in a draft-free area for an hour.
Use pizza dough and press into a greased 8X8 pan making sure it goes up the side of the pan. Let dough rest for 20 minutes until it rises halfway up the side.
Spread sauce over dough and layer cheese on top. Sprinkle more sauce over top of the cheese.
Mix 2 tbsp of olive oil and oregano into the bread crumbs and spread over the top of sauce.
Bake at 400 degrees for 25-30 minutes until golden brown.
Roast whole head of garlic in olive oil wrapped in foil at 350 degrees until golden, approx. 15-20 minutes.
Warm a pizza stone in the oven at 450 degrees for 20-30 minutes.
Cut tomatoes into thin slices and let drain on paper towels for 15-20 minutes. Stretch out the dough until thin. Gently oil the warm pizza stone.
Spread roasted garlic over crust and layer tomato slices. Sprinkle with a light layer of romano cheese, salt, and olive oil.
Cook until crisp around the edges at 450 degrees approx. 20-25 minutes. Let pizza rest for 10 minutes and sprinkle with fresh leaves of purple basil.