Uncle Bills Mediterranean Style Pizza Food

SPANISH-STYLE PIZZA

Steps:

• Place oven rack in lower third of oven.
• Heat oven to 450F.
• In medium bowl, stir together flour, yeast and garlic salt.
• In measuring cup, combine water, olive oil and honey; stir to dissolve honey.
• Stir water mixture into flour mixture until ball forms.
• On floured surface (use about 1/4 cup flour), knead dough 3 to 4 minutes or until resilient and no longer sticky, working in flour from counter as necessary to prevent sticking.
• Cover dough with inverted mixing bowl; let stand 10 minutes.
• Meanwhile, lightly grease 14-inch pizza pan; dust with cornmeal.
• On lightly floured surface, roll dough into 15-inch round (dough will shrink slightly when lifted).
• Place on pizza pan.
• Spread with sauce; top with bell pepper and onion.
• Bake 8 minutes.
• Sprinkle with cheese; top with chorizo and green olives.
• Bake an additional 4 to 6 minutes or until cheese is melted and crust is golden brown around edges.
• Chorizo is a highly seasoned pork sausage; for this recipe, use the smoked links.
• Chorizo can be found in the meat department of the grocery store.
• If you can't find it, substitute any spicy or garlicky smoked sausage.

UNCLE BILL'S MEDITERRANEAN STYLE PIZZA

Steps:

• Preheat oven to 375°F.
• Spread pizza sauce evenly over the pizza shell or flatbread.
• Top with sliced olives, sliced tomatoes, sliced roasted pepper, crumble feta cheese, grated parmesan cheese, dried oregano, dried basil and minced garlic.
• Place pizza on a baking sheet and bake in preheated 375 F oven for 12 to 15 minutes or until heated through and the cheese is melted.
• Serve hot.

NOAH'S SAUSAGE AND PEPPERONI FLATBREAD PIZZA

Steps:

• Preheat oven to 475 with pizza stone in it.
• Once preheated place the flatbread in oven for about 3-5 minutes to crisp a bit.
• Remove them from oven and assemble pizzas with toasted side up.
• Sauce will go first then pepperoni and sausage and then the provel cheese. The toppings are estimates as you can use the desired amount you like. Provel cheese is my favorite cheese but you can also use your favorite.
• Place in oven for about 8 minutes or so until the cheese is melted and pizza is ready.
• Serve and enjoy!

UNCLE BILL'S PYRAHI DOUGH

Steps:

• In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
• In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
• Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
• Add flour, 1 cup at a time mixing well after each addition.
• If dough is too sticky, add a bit more flour.
• Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
• Place dough in a lightly greased bowl, turn once to coat.
• Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
• When ready to use, remove from refrigerator and punch dough down.
• Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
• Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
• Place about 3 tablespoons of filling mixture of your choice in the center of each round.
• Fold the left and right side of the round towards the center, pinching the dough to crease.
• Bring the other 2 edges towards the center and pinch again to crease.
• Leave a space of about 1/4" slit in the center of the pyrahi.
• Slightly flatten the pyrahi with the palm of your hand.
• Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
• Bake in preheated 400 F oven for 25 minutes or until lightly browned.
• Remove from oven and brush with melted butter.
• Serve with melted butter and sour cream or yogurt.
• To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.

UNCLE BILL'S PIZZA GRILLED CHEESE SANDWICH

Steps:

• Butter both sides of the sliced bread.
• Spread tomato pizza sauce on one side of each slice of bread; set 2 slices aside.
• Sprinkle chopped red pepper on only 2 slices of bread.
• Layer with sliced mushrooms, slices of pepperoni, cooked ham and grated mozzarella.
• Sprinkle with pineapple tidbits.
• Now cover the top with the 2 slices of bread and press together lightly.
• In a heavy bottomed frying pan over medium heat, grill sandwich for about 2 1/2 minutes, then turn over and continue to grill for another 2 1/2 minutes or until the cheese melts and the sandwich is golden brown.
• Slice each sandwich in half diagonally.
• Serve with sliced peppers, baby carrots, cucumber slices and your favorite dip.
• You may also use a George Foreman Grill to cook the sandwiches.
• Slices of onion and tomatoes can also be used in the sandwich.

POLISH BORSCHT - UNCLE BILL'S STYLE

Steps:

• In a large cooking pot, add spareribs, onion, bay leaf, allspice, black peppercorns, white vinegar, sugar, salt, pepper, carrots, celery and cover with 6 cups of water or more if required to cover.
• Bring to a boil, then reduce heat, cover and simmer for about 1 to 1 1/2 hours or until the spareribs are tender.
• In large saucepan, add scrubbed beets and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until beets are fork tender.
• Drain well and cover with cold water and let cool for 10 minutes.
• Peel and grate beets and set aside.
• In the meantime in a large saucepan, add potatoes and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain well, mash and set aside.
• When the spareribs are tender, remove from cooking pot and strip the meat off the bones and return meat to the cooking pot. Add the grated beets to pot.
• Remove bay leaf and discard.
• Puree the soup in batches in a food processor or blender and return to cooking pot.
• Strain the soup through a sieve and return to cooking pot, discarding any solids.
• In a large bowl, whisk together sour cream, whole milk and flour until blended.
• Add 2 cups of hot broth to the sour cream mixture slowly, and whisk continuously until well blended. Strain the mixture through a sieve into the cooking pot, stirring continuously; discard any solids.
• Heat the broth over medium heat to a gentle simmer, but do not allow to boil. Boiling could cause the sour cream mixture to curdle.
• Immediately remove from heat.
• Add some mashed potatoes into serving bowls, pour broth over and serve.
• Refrigerate any unused portions.