Ok so Garlic is April's theme. Which turns out harder than I thought to find a recipe I want to try. I think it's because I always cook with garlic. I made something the other night and Mike was like "Oh look, you used garlic....that's right April is cook everything with garlic month"...hehe...no, but I guess I do cook with garlic a lot. It's one of those herbs/spices that when you're cooking and you want to add a little flavor to the dish...just add some garlic.
If you read the post below you'll see that we went to the King Arthur Flour Company to take a class on how to make pasta. Well the day before the class we went shopping in their store. Oh the fun we had. It was like three kids in a candy store. Well at one point I had a the classic pizza crust mix in my basket and Italian Style Flour in my basket...I was like I don't need both. But I was like hey who knows when I'll be back again I'm getting both. Boy am I glad I did!! I've been wanting to make pizza for a while and I figure with either of them I can. So tonight I made pizza with the help from the Classic Pizza Crust Mix.
Three Cheese Pizza With Peppers
1 Classic Pizza Crust Mix
(mixture requires you to add 2 Tbs of oil, 1 1/4 cup warm water and 1 1/4 ts salt)
4 oz of Grafton Village Garlic Cheddar Cheese
6 oz of Mozzarella cheese
2 oz of Parmesan cheese
1 green pepper
1. Preheat over to 425
2 .Prepare crust mix according to directions on the package and allow crust to rise for 20-25 minutes.
3. Spread sauce, cheese and peppers onto crust and bake for 17 minutes.
My Review: Yummy!! Yummy!! Yummy!! This was very easy to make. The one thing the pasta class taught me (besides how to make pasta) was how to tell when dough is supple after kneading. The directions on the package was to mix the dough until supple. So, I used my Kitchen Aid Mixture with the dough hook attachment and first I was like um is this right, but as the mixer continued to "knead" the dough you could see it changing into the supple dough I needed. I then skip one of the steps and just spread it onto an oiled 12x17 baking sheet with sides. Which was easier than I thought it would be. The rest is history. King Arthur definitely makes a quality product. I would definitely buy it again. Oh and the cheese was also bought on our weekend adventure. We had stopped there on our way and sampled about 5-7 types of cheese. Yummm cheese...Mike always asks me if I was a mouse in a former life...you never know!