Trio of Pizza Dough and Waffle Cut Parmesan Fries with Kaffir Lime Aioli

I'm heading Houston this weekend and still refuse to do any grocery shopping. I was going to just make pizza but that was too simple so I decided to utilize the pizza dough in 3 different ways. From left to right there's your standard margarita pizza with fresh tomatoes and basil, calzone stuff with mozzarella and pepperoni, and an open pizza roll stuffed with pineapples, mushrooms, basil, tomatoes, and tomato sauce. For an appetizer I made waffle cut fries topped with Parmesan cheese and fresh parsley.

Pizza dough ingredients:

1 cup flour

1/4 teaspoon sea salt
1 teaspoon sugar
1/2 tablespoon yeast
1 tablespoon olive oil
1/2 cup warm water

Directions:

Add yeast to warm water and let it rest for 5 minutes. Then add yeast and water mixture along with salt, sugar, and olive oil to flour. Knead dough well and let it rest for an hour.

Pizza sauce ingredients:

14 ounce San Marzano tomatoes

1 large shallot diced
2 garlic cloves diced
2 sprigs fresh basil
1/2 tablespoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon sugar
1/2 teaspoon black pepper

Directions:

Add all ingredients to a sauce pan and cook on medium high heat. With an immersion blender blend mixture until it is all the same consistency. Set aside and keep on simmer until ready to use.

Margarita pizza ingredients:

1/3 of pizza dough

Pizza sauce

Roma tomatoes sliced

Fresh basil
Mozzarella cheese

Directions:

Cut 1/3 of pizza dough, create a ball and begin rolling out the dough into a circular shape (you can make it as thin as you like it). Add pizza sauce with a ladle on top of the pizza in a circular motion. Then add your toppings, for this application simply add mozzarella cheese, tomatoes and basil. Bake for approximately 10 minutes at super high heat (500 plus degrees).

Calzone ingredients:

1/3 of the pizza dough

Pizza sauce

Pepperoni

Mozzarella cheese

Directions:

Roll out pizza dough into a circle. On one half of the dough add, pizza sauce, mozzarella cheese and pepperoni. Fold the empty side of the dough over the top of the filled side. With a fork seal the edges of the dough and brush with olive oil. Cook at 500 degrees for 10 minutes. Serve with a side of pizza sauce.

Open pizza roll ingredients:

1/3 pizza dough

Pizza sauce

Pineapples

Mushrooms

Basil

Mozzarella cheese

Directions:

This one is a little tricky. I was trying to find a way to roll the pizza dough into a cone shape and the only thing I could find was an empty tomato sauce can that I split in half and roll into a cone. Roll out the pizza dough and then cut it in half. Then wrap the dough around the metal cone and brush with olive oil. Cook in a 500 degree oven for 5 minutes. Retrieve the crust and let it cool down before pulling it off of the metal cone. Stuff crust with ingredients other than the pizza sauce and place in oven for another 3 minutes. Add pizza sauce into the roll prior to serving.

Waffle Cut Parmesan Fries:

1 russet potato

Grated Parmesan cheese
Parsley finely chopped
Canola oil

Directions:

Cut your potatoes with the waffle fry insert into a bowl of cold water. Heat oil to 375 degrees while drying potatoes on a towel; when oil is ready, cook potatoes for approximately 5 minutes. Immediately after you pull fries out of the oil add cheese and parsley and mix well.

Kaffir lime aioli ingredients:

1 cup mayonnaise (store bought or homemade)
7 large kaffir lime leaves (spine removed)
2 garlic cloves

Directions:

In a food processor add garlic and kaffir lime leaves. Blend to very fine consistency and add mayonnaise. Continue blending until all ingredients are incorporated.

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Cilantro Garlic Aioli Dip/Spread

This was my 1st attempt in trying to recreate the aioli from my Miami trip. I've been too lazy to try to find some cassava (yucca) root to fry so I decided to make a flaky pastry bowl instead. To those of you who went on the trip with me, I know...it's a lot greener than it was at the restaurant. I might have been a little heavy handed on the cilantro. I should also tell you that the flaky pastry attempt wasn't so successful either, well, halfway successful at least. It was definitely flaky but it was also very dense. Just goes to show on test kitchen days at Bistro 331 not all goes well all the time. I'll spare you the details on making the pastry and concentrate on the aioli instead.

Ingredients:

3 egg whites
1 teaspoon kosher salt
2 garlic cloves
1 teaspoon Dijon mustard
1 teaspoon crushed mustard seeds
1 cup extra virgin olive oil
1 cup loosely packed cilantro
1 teaspoon sugar

Directions:

Combine all ingredients except oil into food processor. Process all of the ingredients for about 1 to 2 minutes. Slowly drizzle oil with processor on slow speed. Continue until all of the oil has been added to the mixture. Continue processing for another 15 seconds after. You can serve this right away with some flat bread, chips, fried yucca or even french fries. If you want it to thicken a little bit, let mixture chill in the refrigerator for about an hour or so.

I'll try to recreate this again one day and maybe i'll get the color, texture, and flavor on point.

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Greek Salad

I think my last post was lost in the blogger blackhole. It's always fun to repost stuff... Anyway, I'm still looking to lose some of the vacation weight I gained. With tons of fresh produce on hand I decided to make a variation of a Greek salad.

Ingredients:

6-8 Romain lettuce hearts (roughly chopped)
1/2 Roma tomato (quartered)
5 sprigs cilantro (roughly chopped)
Handful of bean sprouts
Several pieces of crumbled goat cheese
8 thinly sliced cucumbers
Sprinkle of kosher salt
Pinch of black pepper
6 shrimp (boiled and peeled)
2 pepperoncini peppers
2 tablespoon olive oil
1/2 juice of lemon

Directions:

Mix all ingredients well. Drizzle olive oil and add lemon juice. Add salt and pepper and serve.

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