If you’re looking for a quick pizza dough recipe, this is it. And it’s really one of the best pizza crust recipes you’ll ever make because it tastes just like pizza you’d find in a pizzeria.
The secret is a method borrowed from a recent issue of Cooking Light magazine: You preheat the cookie sheet in the oven, just as you would a pizza stone. Then pre-bake the pizza crust a a few minutes. The results are exceptional.
Even better: You don’t even need a pizza stone or pizza peel to make this pizza crust recipe. Just a regular cookie sheet and your oven. A silicone cutting mat is helpful, too, but not necessary.
If, however, you are interested in buying a pizza stone or pizza pan, I recommend the Mario Batali pizza pan. It won’t crack like the stones, and you can use it for numerous other things, from roasting vegetables to making french toast.
Pizza Dough Recipe
(Makes enough for 2 pizzas)
- 1 cup water
- 3 tsp. olive oil, divided
- 2 cups bread flour
- 1 cup whole wheat flour
- 3/4 tsp. salt
- 2 tsp. Parmesan cheese, grated
- 1 tsp. active dry yeast
Place water, 2 tsp. olive oil, flours, salt, cheese and yeast in bread machine according to manufacturer’s directions. Select dough cycle. When cycle is complete, place an empty rimless cookie sheet in oven and preheat to 475 degrees F.
Turn dough out on a separate rimless cookie sheet or silicone cutting mat, dusted with cornmeal. Knead dough a few times. Divide in half. Wrap one half in plastic wrap and refrigerate or freeze for later.
Roll other half of dough into a 14-inch circle (or square — the shape doesn’t really matter). Brush with remaining teaspoon of olive oil. Slide dough onto cookie sheet in oven and bake 8 minutes. Remove from oven and continue with your favorite recipe for homemade pizza.
How many times have you had finger-licking baked chicken at a fast-food joint and wished you could have it easily at home? Wouldn’t it be awesome to make baked chicken at home that is not only tasty but super healthy and easy as well?
Well worry no more because this baked chicken delivers it all – oodles of flavor in the shortest of time with the simplest ingredients and a no-brainer recipe. What’s more, this baked chicken recipe is so delightful, you can even present it over lunch or dinner parties and get smiles all around. So why wait when we can be laughing in a matter of minutes?
This gorgeous crispy baked chicken recipe needs only a few simple things.
Baked chicken fingers ingredients
- Chicken breast – 2, cleaned and cut into 1/2 inch strips
- Garlic, finely chopped – 1 tbsp (alternatively, you can use 1 tsp dried garlic powder)
- Buttermilk – 1 pot (If you don’t have buttermilk, mix 1 cup youghurt with 2 tbsp lemon juice and set aside for 15 – 20 minutes)
- Salt – to taste
- Pepper – to taste
- Cornflakes – for coating
You will also need a grilling sheet or cookie cooling rack for baking the chicken fingers.
Baked chicken recipe
- In a large bowl, put the buttermilk, chopped garlic, salt and a generous twist of pepper and mix well. Add in the chicken breast strips and mix so that the chicken is coated through. Set aside to marinate for at least 15 minutes.
- Crush 2 to 3 cups of cornflakes to a fine crumble and take out on a wide open platter. (A plastic bag and a rolling pin work wonders!)
- Preheat the oven to 175 – 180 degrees (moderately hot).
- Put the marinated chicken in a collander to drain the excess marinade. Roll each chicken strip in the cornflakes crumble and place on the cookie rack.
- Place the cookie rack on the middle oven shelf and bake for 15 to 20 minutes.
- Check that the baked chicken is done by breaking a chicken finger in the middle; the meat should have turned white.
- Serve the baked chicken fingers hot with a delicious dipping sauce, especially a Honey Mustard Sauce.
- Do not cover the baked chicken fingers or they will turn soggy.
- You can brush the cookie rack with a bit of oil before baking, but it’s not necessary.
- You can marinate and roll the baked chicken fingers in the cornflake crumble and refrigerate them in advance. They keep very well in the fridge and you can bake them just before your guests arrive. Enjoy!
These Chocolate, Pecan and Olive Oil Wafers, created especially by Julie Van Rosendaal for her parents sound undeniably phenomenal. This cookie monster however, is going to have to bake these wafers up once Lent is over!.
Until then, here’s what Julie Van Rosendaal, the author behind “One Smart Cookie,” and the low-fat baking maven has to say about her Chocolate, Pecan & Olive Oil Wafers, “I came up with these for my dad, who is watching his saturated fat intake, and my mom, who is diabetic, for Christmas one year. They are very low in sugar, partly because the sugar is sprinkled on top, where its flavor and crunch are at the forefront, but particularly if you don’t sprinkle them with sugar at all. Because all the fat comes from the pecans and olive oil, these are particularly heart-healthy.” Appropriately enough, eat your heart out!
To learn more about Julie, her book, her successful battle to shed 165 pounds by reducing the fat in the food she loves and to get a better idea of her mouth-watering recipes, click here. And if you get hooked, it’s alright. These are cookies and treats you don’t have to feel too guilty about at all!
Chocolate, Pecan & Olive Oil Wafers Recipe
- 1 1/3 cups all-purpose flour
- 1/2 cup pecans, finely chopped
- 1/3 cup cocoa
- 3-4 Tbsp. sugar
- 1 Tbsp. ground flaxseed (optional)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup olive or canola oil
- 1/4 cup plus 2 Tbsp. cold water
- 1 large egg white
- Extra sugar, for sprinkling (optional)
Preheat oven to 400°F.
- In a large bowl, combine flour, pecans, cocoa, sugar, flax-seed, baking powder and salt. In a small bowl, stir together the oil and water with a fork. Add to the dry ingredients and mix until combined.
- Take walnut-sized pieces of dough and place between two pieces of waxed or parchment paper; roll back and forth in one direction with a rolling pin into large, thin ovals that look like a smear. Transfer to a cookie sheet and peel off the top sheet of paper; alternatively you could place the balls of dough directly on the sheet, cover them with a piece of parchment and roll them out, then peel off the parchment.
- Stir the egg white with a fork and brush the cookies with it, then sprinkle with sugar. Bake for 8-10 minutes, until golden around the edges (it will be tough to tell!) and set. Transfer to a wire rack to cool.
Makes about 18 large cookies.
Per cookie: 119 calories, 8.2 g fat (1 g saturated fat, 5.7 g monounsaturated fat, 1 g polyunsaturated fat), 10.7 g carbohydrates, 0 mg cholesterol, 1.2 g fiber. 60% calories from fat