Wild Idea Buffalo Recipe of the Week – Pepperoni Pizza

July 29, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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For this week’s Wild Idea Buffalo Recipe of the Week – Pepperoni Pizza. A classic Pepperoni Pizza but topped with Buffalo Pepperoni! It is made with 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni. Included is the recipe for the Pizza Dough. You can find this recipe and purchase the Wild Idea Buffalo Italian Sausage along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Pepperoni Pizza

When the moon hit’s your eye like a big pizza pie that’s amore! According to Dan, there is only one kind of pizza – PEPPERONI! Dan is a purest and doesn’t care for unnecessary ingredients. I’m ok with that, as long as the ingredients aren’t questionable. Our in-house artisan chef has created a first rate pepperoni using 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni love! (Makes 3 medium pizzas)

Ingredients:
1 – 8 oz. Buffalo Pepperoni, sliced

Pepperoni Pizza

1 – recipe pizza dough (below)
1 – cup + organic pizza sauce
12 – ounces fresh mozzarella, drained and sliced/shredded
4 – ounces Parmesan, freshly grated (about 1½ cups – not packed)
Cornmeal
Flour

Preparation:

1 – Arrange oven racks in the mid to lower part of the oven. Preheat oven or convection oven to 500°. Convection oven will automatically reset to 475°. Dust pizza pans or stones with cornmeal.
2 – Prepare dough recipe below as recommended. Place dough out on a lightly floured surface and roll out in a circular shape. Transfer the rolled dough carefully to the cornmeal dusted pizza pans. Push the dough around with your hands to reshape, rolling and pinching the outer perimeter of the dough for a thicker crusty edge.
3 – Spoon about a third cup of sauce (or as much or as little as you like) onto each pizza and spread around.
4 – Top each with about 4 ounces of mozzarella cheese, followed by equal portions of Wild Idea Buffalo Pepperoni, and finishing with the grated Parmesan.
5 – Place pies, one or two at a time in the oven and bake for 15 minutes or until crust is browned and toppings are bubbly.
6 – Remove from the oven and transfer to a cutting board. Allow to set for 5 minutes before cutting. Pure PEPPERONI goodness!

PIZZA DOUGH (makes 3 medium pies or 6 individual)
The best pizza dough! Recipe credit goes to, Peter Rienhart.

Ingredients:
4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)Wild Idea

1¾ – teaspoon salt

1 – teaspoon quick yeast

2 – tablespoons olive oil

1¾ – cup water, very cold

Preparation:
1 – In mixing bowl using a dough hook, sift flour, salt and yeast together on medium low speed. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.
https://wildideabuffalo.com/blogs/recipes/85920257-pepperoni-pizza

Kitchen Hint of the Day!

June 7, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When making a homemade Pizza……….

After making and rising your pizza dough, put it in a large resealable bag or plastic container and let it refrigerate over night. When ready to use, let it sit out for an hour before shaping it. By cold fermenting the dough This allows the gluten to digest the carbohydrates and improves the flavor and browning of the crust.

Wild Idea Buffalo Recipe of the Week – BUFFALO PIZZA TOPPING/PEPPERONI PIZZA

July 11, 2018 at 5:03 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO PIZZA TOPPING and a recipe for PEPPERONI PIZZA. I’ve got a new item from Wild Idea Buffalo this week along with a recipe for a PEPPERONI PIZZA.

First its about the new BUFFALO PIZZA TOPPING. Comes in a package and contains 100% grass-fed buffalo, 100% Grass-Fed Buffalo Pepperoni, Organic Mozzarella, Parmesan Reggiano, Pizza Sauce, Basil Pesto (fresh Basil, Parmesan Reggiano, Olive Oil, Minced Garlic, Lemon Juice, Sea Salt, Black Pepper), Olive oil, Garlic Powder, Sea Salt, Black Pepper, Fennel, Oregano, Basil, and Onion Powder. It’s not only great for Pizza but also Sliders, Breakfast Scramble, or Sloppy Joes.

For the PEPPERONI PIZZA, it’s made using Wild Idea Buffalo Pepperoni. Also included is a recipe to make the Pizza Dough! So Enjoy a Delicious and Healthier PEPPERONI PIZZA.

You can find the PEPPERONI PIZZA recipe and purchase the BUFFALO PIZZA TOPPING and the Wild Idea Buffalo Pepperoni along with any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BUFFALO PIZZA TOPPING
Seasoned up with ALL your favorite pizza flavors! This convenient package contains all you need to put together a mouth watering pizza, sliders, breakfast scramble, or your favorite- sloppy joes. Limited Supply so order today!

8 oz. Package

Ingredients: 100% grass-fed buffalo, 100% grass-fed buffalo pepperoni, Organic mozzarella, Parmesan Reggiano, pizza sauce, basil pesto (fresh basil, parmesan reggiano, olive oil, minced garlic, lemon juice, sea salt, black pepper), Olive oil, Garlic Powder, Sea Salt, Black Pepper, Fennel, Oregano, Basil, Onion Powder.
https://wildideabuffalo.com/collections/monthly-special/products/buffalo-pizza-topping-monthly-feature

PEPPERONI PIZZA
When the moon hit’s your eye like a big pizza pie that’s amore! According to Dan, there is only one kind of pizza – PEPPERONI! Dan is a purest and doesn’t care for unnecessary ingredients. I’m ok with that, as long as the ingredients aren’t questionable. Our in-house artisan chef has created a first rate pepperoni using 100% buffalo and organic ingredients. No nitrites or other scary ingredients, just pure pepperoni love! (Makes 3 medium pizzas)

Ingredients:
1 – 8 oz. Buffalo Pepperoni, sliced
1 – recipe pizza dough (below)
1 – cup + organic pizza sauce
12 – ounces fresh mozzarella, drained and sliced/shredded
4 – ounces Parmesan, freshly grated (about 1½ cups – not packed)
Cornmeal
Flour

Preparation:

1 – Arrange oven racks in the mid to lower part of the oven. Preheat oven or convection oven to 500°. Convection oven will automatically reset to 475°. Dust pizza pans or stones with cornmeal.
2 – Prepare dough recipe below as recommended. Place dough out on a lightly floured surface and roll out in a circular shape. Transfer the rolled dough carefully to the cornmeal dusted pizza pans. Push the dough around with your hands to reshape, rolling and pinching the outer perimeter of the dough for a thicker crusty edge.
3 – Spoon about a third cup of sauce (or as much or as little as you like) onto each pizza and spread around.
4 – Top each with about 4 ounces of mozzarella cheese, followed by equal portions of Wild Idea Buffalo Pepperoni, and finishing with the grated Parmesan.
5 – Place pies, one or two at a time in the oven and bake for 15 minutes or until crust is browned and toppings are bubbly.
6 – Remove from the oven and transfer to a cutting board. Allow to set for 5 minutes before cutting. Pure PEPPERONI goodness!
PIZZA DOUGH (makes 3 medium pies or 6 individual)
The best pizza dough! Recipe credit goes to, Peter Rienhart.

Ingredients:
4½ – cups high protein flour (I used half Kernza whole grain flour & half organic bread flour)

1¾ – teaspoon salt

1 – teaspoon quick yeast

2 – tablespoons olive oil

1¾ – cup water, very cold

Preparation:
In mixing bowl using a dough hook, sift flour, salt and yeast together on medium low speed. Add olive oil and water, scraping down sides as needed. Continue to mix for 6 minutes, stopping every two minutes to remove dough from the hook. Dust hands with flour and remove dough from mixer and place on flour dusted work surface. Knead dough for 1 to 2 minutes. Dough should spring back from touch. Divide into desired sizes and form into balls. Brush dough lightly with oil, place on lightly oiled baking sheet and cover loosely with saran or a plastic bag. Refrigerate for 8 hours or up to 3 days. Remove from refrigeration and allow to rest at room temperature for 4 hours. Proceed to Pizza instructions. *Dough can also be frozen for up to 3 months.
https://wildideabuffalo.com/blogs/recipes/85920257-pepperoni-pizza

Homemade Pizza Recipes

November 7, 2017 at 6:25 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Homemade Pizza Recipes. Why order a delivery Pizza when you can make your own, and healthier one! Delicious Homemade Pizza Recipes like; Chicken Taco Pizza, Mushroom and Herb Pizza, and Turkey-Spinach Calzones. Find these and more all at one of my favorite recipe sites, Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Homemade Pizza Recipes
Pizza doesn’t have to be guilt-by-the-slice. Feel good about eating your favorite comfort food with these homemade pizzas and calzones. Whether featuring homemade pizza dough or light, convenient substitutes like pitas, tortillas, or lettuce, all of our healthy pizza recipes are delicious and diabetes-friendly.

Chicken Taco Pizza
In three easy steps, you can create homemade taco pizza that has only 22 grams of carb and 248 calories per personal pizza. Get the kids involved and let them create their own!…..

Mushroom and Herb Pizza
Combining sweet honey wheat pizza dough, hearty mushrooms, and savory herbs with eggs makes this breakfast pizza perfect for brunch. This mushroom-herb pizza gets its protein from mozzarella and Parmesan cheeses and scrambled eggs………

Turkey-Spinach Calzones

With a batch of these foldover turkey-and-cheese pizzas stashed in the freezer, tomorrow’s supper is as simple as transferring the number you need to the refrigerator to thaw overnight. Then bake and enjoy!……

 

* Click the link below to get all the Homemade Pizza Recipes

http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/homemade-pizza-recipes

One of America’s Favorites – Stromboli

August 7, 2017 at 5:36 AM | Posted in One of America's Favorites | Leave a comment
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Homemade Stromboli

Stromboli is a type of turnover filled with various cheeses (typically mozzarella) and cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables. The dough used is either Italian bread dough or pizza dough.

Stromboli was invented in the United States in the 1950s. It was named after the Italian film Stromboli.

A stromboli is somewhat similar to a calzone. A calzone is a baked turnover stuffed with pizza ingredients. A stromboli is usually made by rolling up dough that has been topped with pizza ingredients and then baking it. A calzone is crescent-shaped, and a stromboli is usually shaped like a long cylinder. The distinction between the two is complicated by the fact that there is some variation in what constitutes a stromboli.

 

Many American pizza shops serve a stromboli using pizza dough that is folded in half with fillings, similar to a half-moon-shaped calzone. At other establishments, a stromboli is made with a square-shaped pizza dough that can be topped with any pizza toppings and is then rolled into a cylindrical jelly roll shape and baked. Other variations include adding pizza sauce or deep-frying, similar to panzerotti.

Jennie – O Turkey Recipe of the Week – Turkey & Broccoli Calzone

October 16, 2015 at 5:19 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Turkey & Broccoli Calzone. To prepare the dish you’ll be using JENNIE-O® Tender Browned Turkey Breast (Deli Sliced). Add Cheese and Broccoli, make your Calzone and dinner is served! You can find this recipe along with many other healthy and delicious recipes on the Jennie – O website. http://www.jennieo.com/

 
Turkey & Broccoli Calzone

 

Turkey & Broccoli Calzone

Ingredients
2 (12-ounce) packages pizza dough
12 ounces JENNIE-O® Tender Browned Turkey Breast, from the service deli
6 slices American cheese
2 cups frozen broccoli florets, thawed and drained
¼ cup egg substitute or 1 egg
Directions
Make pizza dough as specified on the package. Divide each dough into thirds. Roll into balls. Cover and let stand 5 minutes. Roll each dough ball into 4-inch rounds.

Place 2 ounces turkey on one round. Top with cheese slice. Add ⅓ cup broccoli. Fold dough over to enclose filling. Press edges together with fork. Repeat with remaining dough, turkey, cheese and broccoli. Place on baking sheet.

Brush pastries with egg. Bake 25 to 30 minutes or until golden brown.

 

Nutritional InformationJennie O Make the Switch
Calories 380 Fat 12g
Protein 24g Cholesterol 45mg
Carbohydrates 50g Sodium 790mg
Fiber 2g Saturated Fat 4g
Sugars 3g

http://www.jennieo.com/recipes/736-Turkey-and-Broccoli-Calzone

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