Monday, February 23, 2009

And The Winner Is...


My Lemon-Lime Ice Cream...by a landslide. Not that my Barbecued Chicken Pizza and Grilled Pizza with Smoked Salmon, Sautéed Red Onions and Sour Cream weren't good, but the ice cream was fantastic AND a breeze to make.


But to the pizzas first. You can find my pizza dough recipe here.



Barbecued Pizza (makes 3 individual pizzas)



1 cup barbecue sauce
6 boneless chicken thighs
1/2 pound pizza dough
4 to 6 oz. mozzarella, sliced

Reserve 1/4 cup of barbecue sauce. Mix 3/4 cup barbecue sauce with chicken thighs. Grill, broil, bake or sauté the thighs until cooked. Let cool, cut into small pieces and set aside. If making ahead, refrigerate until ready to use.

Roll out pizza dough into 3 ovals or rounds. Spread a spoonful of reserved barbecue sauce on dough, leaving a plain border around outside. Top with chicken. Spoon a bit more reserved barbecue sauce over the chicken and then top with the mozzarella slices.

Bake in a preheated 450°F oven for 15 minutes, or until cheese is nicely melted.



Smoked Salmon Pizza Rounds (makes 8 to 10 baby pizzas)



1 large red onion, sliced thinly
2 tbls. olive oil
Kosher salt
½ pound pizza dough
¾ cup sour cream
4 slices smoked salmon, cut into thin strips
1 tomato, diced
10 or so pitted Kalamata olives

Cook red onion in olive oil over medium high heat. Sprinkle with plenty of Kosher salt. Continue cooking, stirring occasionally until onion is browned. Set aside.

Roll out dough into about 8 to 10 small 3 inch circles. Place on hot grill. Cook about 3 minutes on each side or until you have nice grill marks.

Just before serving, top each round with a generous spoonful of sour cream. Arrange smoked salmon on top and then the sautéed red onions. Sprinkle with a bit of diced tomato and top with a single pitted Kalamata olive.



Lemon-Lime Ice Cream (makes 3 cups)
Adapted from Maurice Moore-Betty's Lemon Ice Cream in The Great Cooks Cookbook




1 lemon, zested and juiced
1 lime, zested and juiced
1 cup sugar
1 cup heavy cream
1 cup milk

Measure 2 tablespoons of lemon juice and 2 tablespoons of lime juice and pour in a bowl. Stir in zests and sugar. Slowly stir in cream and milk. Pour in metal bowl and place in freezer for an hour or until the edges are frozen. Stir well and freeze for a few hours. Mixture may be frozen in ice cream machine as well.

5 comments:

Sheila said...

The ice cream sounds great! But I'm always looking for a better pizza crust recipe, and I always use my food processor.

I'm glad to know it's not MY fault my pizza crust edge doesn't brown and crisp up the way it does at our favorite pizza joints. What a relief!

Thanks again!

Sue said...

Hi Sheila,
The ice cream takes about two minutes to make and it's so good!

I guess we could throw our pizzas in the fireplace to get a nice crisp crust.

Nila Rosa said...

hmm..I never thought about using smoked salmon on a pizza. It would be a good way to use up the smoked salmon I have.

That ice cream looks amazing too. Mmm ice cream.

The Short (dis)Order Cook said...

I want that barbecue chicken pizza. It looks completely yummy.

Emily said...

Mmm, the ice cream sounds refreshing. I like it because you don't have to worry about cooking the eggs. If it has eggs is it considered a custard?

The pizza looks to-die-for! The dough recipe sounds great. We got a peel for Christmas, but I haven't had the chance to use it yet.