whats for dinner tonight

I'm going to Central Market to pick up something that is ready to eat. I know I'm bad......... ;-)

I found an interesting pizza recipe that I am going to make tonight....Gorgonzola and grape pizza with fontina cheese as well.
It is made on a stone...so hopefully it will have some brick oven qualities.

Allifunn, do you have a stone already? If you don't you can have mine. I don't have a use for it anymore so if you'd like it, it's yours. I find that my convection oven does away with the need for a stone, so it sits in my cupboard. It needs a good home!

We had chicken pot pie tonight. It's only mid-September but already the leaves are falling and it feels un-summery. Pot pie hit the spot tonight.

I found an interesting pizza recipe that I am going to make tonight....Gorgonzola and grape pizza with fontina cheese as well.
It is made on a stone...so hopefully it will have some brick oven qualities.

Sounds wonderful - I'll be interested in hearing how it turned out!

We had Spaghetti Pie - so quick and easy to make and it's a hit every time. The bonus is that it's even better as a leftover the next day!

Allifunn, do you have a stone already? If you don't you can have mine. I don't have a use for it anymore so if you'd like it, it's yours. I find that my convection oven does away with the need for a stone, so it sits in my cupboard. It needs a good home!

We had chicken pot pie tonight. It's only mid-September but already the leaves are falling and it feels un-summery. Pot pie hit the spot tonight.

Thanks Mermy...I have a small stone and I left a large one at My ex's house. I would not mind another large one for myself...is yours large? Also wouldn't mind another small one...I can make 2 pizzas at once!
I'll let you know how it turned out..it is in the oven right now!
Pot pie sounds GREAT!

I can see that I need to bump up the Sowell thread...

Thanks Mermy...I have a small stone and I left a large one at My ex's house. I would not mind another large one for myself...is yours large? Also wouldn't mind another small one...I can make 2 pizzas at once!
I'll let you know how it turned out..it is in the oven right now!
Pot pie sounds GREAT!

What I have are the bricks and you can make them into whatever shape you want, big or small. I think that's handier than having a big solid stone. I'll bring them to the beach with me in October for you.

What I have are the bricks and you can make them into whatever shape you want, big or small. I think that's handier than having a big solid stone. I'll bring them to the beach with me in October for you.

I guess "foodies" all think alike. GTTBD was looking for a pizza stone for our house in Seagrove yesterday. We have one here. But, he would like to have one there as well. Maybe we can have a pizza cook off while were there.

I guess "foodies" all think alike. GTTBD was looking for a pizza stone for our house in Seagrove yesterday. We have one here. But, he would like to have one there as well. Maybe we can have a pizza cook off while were there.

GTTBM, please tell GTTBD that although I can no longer offer him a pizza stone, he's welcome to have the pizza peel. It's this one:
http://www.williams-sonoma.com/prod...ey=xsrd0m1|15|||0|||||||pizza peel&cm_src=sch

I've gotten so lazy buying those frozen gourmet pizzas at Costco that the peel has gone by the wayside..it too needs a home where it will be appreciated!

GTTBM, please tell GTTBD that although I can no longer offer him a pizza stone, he's welcome to have the pizza peel. It's this one:
http://www.williams-sonoma.com/prod...ey=xsrd0m1|15|||0|||||||pizza peel&cm_src=sch

I've gotten so lazy buying those frozen gourmet pizzas at Costco that the peel has gone by the wayside..it too needs a home where it will be appreciated!

Aww, thank you gull! I think we're good to go though. ;-) Thank goodness for 20% off coupons. :clap_1: He doesn't know. It's a surprise.

I found an interesting pizza recipe that I am going to make tonight....Gorgonzola and grape pizza with fontina cheese as well.
It is made on a stone...so hopefully it will have some brick oven qualities.

How did it turn out? It really sounds yummy!

Allifunn, do you have a stone already? If you don't you can have mine. I don't have a use for it anymore so if you'd like it, it's yours. I find that my convection oven does away with the need for a stone, so it sits in my cupboard. It needs a good home!

We had chicken pot pie tonight. It's only mid-September but already the leaves are falling and it feels un-summery. Pot pie hit the spot tonight.

Are you bringing me a Costco pie soon??

I guess "foodies" all think alike. GTTBD was looking for a pizza stone for our house in Seagrove yesterday. We have one here. But, he would like to have one there as well. Maybe we can have a pizza cook off while were there.

My trip in October is going to be pretty quick.....I wish we could have a pizza cook off!!!

How did it turn out? It really sounds yummy!

OMG...it was wonderful! I did not thin out the crust as much as I would have liked....but it was delish!!! I think some prochutto on top would have been good also! I heated up the stone at 500 degrees for about 45 minutes prior to cooking...so it cooked quick and crispy!
I will have to post the recipe!

Are you bringing me a Costco pie soon??

Yes, I'll bring the pie when we see you next week at the Stones concert. Do you think we should ask Mick if he'd like to dine with us?

Gorgonzola and Grape Pizza
For dough
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1 3/4 cups unbleached all-purpose flour
3/4 cup warm water (105-115?F)
1 teaspoon salt
1/2 tablespoon olive oil

For topping
1/3 cup Vin Santo (I didn't have this so I used Maderia)
1 tablespoon sugar
1 1/2 cups red seedless grapes (9 oz), halved lengthwise
5 oz Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
2 oz Gorgonzola dolce, crumbled
1/2 teaspoon coarsely ground black pepper

Special equipment: a pizza stone; parchment paper



Make dough:
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a cup and let stand until mixture appears creamy on surface, about 5 minutes. (If mixture doesn't appear creamy, discard and start over with new yeast.)

Whisk salt into 1 1/4 cups flour in a large bowl, then add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough flour (1/4 to 1/2 cup) for dough to begin to pull away from side of bowl. (This pizza dough will be slightly wetter than others you may have made.)

Knead dough on a floured work surface with floured hands, reflouring when dough becomes too sticky, but using as little flour as possible, until dough is smooth, soft, and elastic, about 8 minutes. Form dough into a ball and dust generously with flour. Put dough in a medium bowl and cover bowl with plastic wrap, then let dough rise in a warm, draft-free place until doubled in bulk, about 1 1/4 hours.

Shape dough and make topping:
At least 45 minutes before baking pizza, put pizza stone on oven rack in lower third of oven and preheat to 500?F.

Do not punch down dough. Gently dredge dough in a bowl of flour to coat, then transfer to a parchment-lined pizza peel or baking sheet (without sides). Lightly flour parchment (around dough). Pat out dough evenly with your fingers and stretch into a 13-inch round. (Do not handle dough more than necessary. If dough is sticky, dust it lightly with flour.)

Bring Vin Santo with sugar to a boil in a small heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, uncovered, until reduced to about 1 tablespoon, about 5 minutes. Add grapes to saucepan and stir gently to coat with syrup, then transfer to a bowl. Add cheeses and pepper to bowl, then stir to combine.

Assemble pizza:
Arrange topping on dough leaving a 1-inch border.

Slide pizza on parchment onto pizza stone. Bake pizza until dough is crisp and browned and cheese is golden and bubbling in spots, 14 to 16 minutes. Using peel or baking sheet, transfer pizza to a cutting board. Cool 5 minutes and remove parchment before slicing.

Cooks' note: Dough can rise slowly, covered and chilled, 1 day ahead. Bring to room temperature before shaping.

Makes 6 (first course) servings.
YUMMY, YUMMY, YUMMY!!!!!!

oooooooooooooohhhhhhhhh, allifunn, what a pizza!!! I gotta try it, or a version of it. what do you suggest in place of grapes? I just do not do grapes in my food (though I like them). I know this is what makes this pizza special, but I gotta figure out something else...

actually, I'm interested in just learning your basic pizza skills. I've not done it often enough to get good at it. we LOVE pizza around here, as you know...

we had pizza last night also. tonight it will be whatever mr audie picks up on his way home from work (i haven't been to the store yet)

Love the pizza recipe and thanks for the tip on heating the stone.

I made a really good Shrimp, tomato,and orzo pasta for a dinner on Thursday....went over very well. Last night I had some yummy tasso and grits thanks to a very kind SoWaller.

Love the pizza recipe and thanks for the tip on heating the stone.

I made a really good Shrimp, tomato,and orzo pasta for a dinner on Thursday....went over very well. Last night I had some yummy tasso and grits thanks to a very kind SoWaller.

Oh, tasso grits??? how did you prepare it?

Orzo is my new favorite food. I have a few recipes, and they are just delicious, and so easy.

oooooooooooooohhhhhhhhh, allifunn, what a pizza!!! I gotta try it, or a version of it. what do you suggest in place of grapes? I just do not do grapes in my food (though I like them). I know this is what makes this pizza special, but I gotta figure out something else...

actually, I'm interested in just learning your basic pizza skills. I've not done it often enough to get good at it. we LOVE pizza around here, as you know...

MMMM....Let me think about this I can't imagine what could replace the grapes.......:scratch: :scratch:...........:idea: Do you like pears? Carmalized pears or carmalized onions????

MMMM....Let me think about this I can't imagine what could replace the grapes.......:scratch: :scratch:...........:idea: Do you like pears? Carmalized pears or carmalized onions????

anything but fruit on my pizza. fruit on my salad is fine. but not on my entree..

anything but fruit on my pizza. fruit on my salad is fine. but not on my entree..

Would grape tomatoes work? Or chunks of plum tomatoes? (No fruit for me either on a pizza.)

This recipe sounds heavenly. I've always made deepdish pizza and it takes a good part of the day. I've never had a stone or a peel thing so maybe I will convert.

Plus Mermaid mentioned her convection oven which I have and have never used yet, so I suppose the possibilities are endless.

Would grape tomatoes work? Or chunks of plum tomatoes? (No fruit for me either on a pizza.)

This recipe sounds heavenly. I've always made deepdish pizza and it takes a good part of the day. I've never had a stone or a peel thing so maybe I will convert.

Plus Mermaid mentioned her convection oven which I have and have never used yet, so I suppose the possibilities are endless.

Haven't used convection yet? What are you waiting for!! Once you get used to the way it cooks, you'll never go back. It's like the difference between rotary and touch-tone (remember that?). You'll probably burn the first couple of dishes you make since it cooks so much more quickly, but in the end you'll appreciate its speed and convenience. I hate slow-mo ovens now. I'm too impatient to wait on them.

Haven't used convection yet? What are you waiting for!! Once you get used to the way it cooks, you'll never go back. It's like the difference between rotary and touch-tone (remember that?). You'll probably burn the first couple of dishes you make since it cooks so much more quickly, but in the end you'll appreciate its speed and convenience. I hate slow-mo ovens now. I'm too impatient to wait on them.

I guess I'm waiting for someone to come to my house and do it for me. No, I'll just have to get the manual out and try it. I'm sure I'll love it.
Thanks for the push.

I guess I'm waiting for someone to come to my house and do it for me. No, I'll just have to get the manual out and try it. I'm sure I'll love it.
Thanks for the push.

On my oven it's nothing more complicated that pressing the convection button. All you need to look up is temperature reduction (ie, baked goods usually are set at 325 degrees as opposed to the usual 350) and time reduction (I've found what takes 30 minutes in a regular oven usually only takes 18-22 minutes on average). Your manual will give you more specific guidelines, but really, it's not rocket science. If you know how to operate a computer--even badly--you know how to use the convection oven.

Plus, it turns out a damn fine pizza.

Tasso and grits? Are you willing to share the recipe? Sounds yummmmmmmmy