Homemade Pizza Heaven - Pizza Limone at Home

The other day I was dying.  Dying for some amazing pizza.  Last time I was home I went to a little restaurant called, Pizza Limone.  I loved it.  Such great pizza, and totally a fresh concept for pizza.  I mean lemon on pizza, that's new, and amazing (for those of us that love lemons)!

My hubby got a fabulous pizza oven from Costco, and on sale ($99).  It's the best.  Anyway, I pulled together all my recipes to make the best faux Pizza Limone I could.  For honest, I LOVED IT.   Here'

Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:

3 1/4 cups lukewarm water

1/4 cup olive oil

1 tablespoon Yeast

1 to 1 1/2 tablespoons Kosher salt

2 tablespoons sugar

7 1/2 cups (scoop and sweep) unbleached all-purpose flour

To make the dough: Use our dump and stir method of mixing the dough in a 5-quart Container with Lid, using a Danish Dough Whisk or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks!

To make the pizza:

Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.

Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings.

Roll the ball out into a 1/8-inch-thick round. If the ball is resisting just let it sit for about 5 minutes and it will relax and allow you to work with it.

Sprinkle a Pizza Peel with flour. Spread the tomato over the dough.

Place the chunks of cheese over the sauce and drizzle with the olive oil.

Check for doneness in about 8 to 10 minutes, turn the pizza around if it seems to be browning on one side more than the other. It may take up to 5 more minutes.

Let the pizza cool slightly, so the cheese can set a little before cutting with a Pizza Cutter. This is best done on a cooling rack if you want to keep a crisp bottom crust.

s what I found.  Try it out and tell me what you think.

First of all pre-heat the oven and pizza stone to 500 or your oven max (usually 400-450) 

Limone Pizza:
7 oz dough-proof properly to allow air into dough and stretch to 10' round on floured pizza peel 
½ oz olive oil drizzled evenly on top of dough 
4 cheeses 
3 oz whole milk mozzarella
¼ oz pecorino 
½ oz fresh mozzarella 
--spread cheeses evenly over olive oil 
--top with 
1 oz red onions, thinly sliced
¼ garlic clove, thinly sliced
5-7 lemons, thinly sliced
¼ oz parmigiano reggiano grated 
light drizzle of olive oil 
slide pizza on preheated pizza stone and bake for 5-10 minutes or until crust is dark brown

For more information about Pizzeria Limone 




Some Variations:

One of the pizza's featured prosciutto and black berries and a red sauce, with all the yummy cheeses.  My husband preferred that one, to the lemon, but I definitely LOVED the lemon most.  It's just your preference.  For some fun ideas, check out pizza limone menu, and try what fits your fancy.  

We also tried some dessert pizza's. Oh my word.  I found a great little pizza. 

Clementine, Strawberry, Chocolate Dessert Pizza
Butter
Brown Sugar
Clementine
Sliced Strawberries
Melted Chocolate

Spread melted butter over regular pizza crust recipe.  Sprinkle brown sugar over butter (as desired).  Layer clementine slices and strawberries.  Bake in pizza oven until done (5-9 minutes depending on oven).  Drizzle chocolate on pizza.  Enjoy!!!  

So YUMMY!

Conference Cinnamon Rolls - World's Best? YES!!

I considered naming these, Holy Rollers, or maybe Celestial Cinnamon Rolls but I didn't know if the world of blog readers would appreciate such a silly title. 

Each Conference, my family counts on me to make these little joys.  We have our traditions when it comes to Conference.  We spend the day in our lounge clothes, we have amazing breakfasts, we take walks between sessions, and say shhhhhh.... a lot.  As my little Noah says, "we should have conference every week, so our whole family can always be together."  And that is the joy of Conference, being together, all day, and enjoying listening to the word of God.  Nothing could be better.

Well, maybe, these cinnamon rolls are pretty close to heaven. I got this recipe a few years ago from my dear sister, and have been making them since.  I love that these cinnamon rolls are rich, moist, and decadent.  Since they are such a delight to me, I thought I should share them with the masses.

It starts with this:

Conference Cinnamon Rolls

ROLLS

1 1/4 oz dry yeast

1 tsp. Salt

1 cup warm milk

2 eggs

1/2 c. granulated sugar

4 cups all purpose flour

1/3 cup butter, melted

Dissolve yeast in warm milk in large bowl.  Add sugar, butter, salt, eggs, and flour and mix well. Knead dough into large ball using your hands dusted with flour.  Put in bowl, cover, let rise in a warm place about 1 hour, or until dough has doubled in size. Roll dough onto lightly floured surface, flat until it is approximately 21 inches long and 16inches wide, 1/4” thick.  

**Note: I like to make the dough the night before, and put it in the fridge. It's a sticky dough, and much easier to work with when it's cold.

Preheat oven to 400 degrees.

FILLING

1 cup packed brown sugar

1/3 cup butter, softened

2 1/2 tbs cinnamon

For filling, combine brown sugar and cinnamon.  Spread softened butter evenly over surface of dough, and sprinkle cinnamon and sugar evenly over surface.  Working carefully from top, roll dough down to bottom edge.  Cut rolled dough into 1 3/4” slices and place 6 at a time evenly spaced in greased baking pan.  Bake 10  minutes, or light brown on top.  

**Another Note: Maybe I cut my cinnamon rolls a tad bigger than the recipe writer, my cinnamon rolls always take about 15 minutes to bake.  I also like them a little light brown on top and bottom.

While rolls cook, combine icing.  Beat well with an electric mixer until fluffy. When rolls cool slightly, coat each generously with icing.    Makes 12 rolls

ICING

1 stick Butter, softened

1/4 cup  cream cheese

1/2 tsp vanilla 

1 1/2 c. powdered sugar

1/8 tsp salt

There you have it.  The world's most perfect cinnamon roll.  Heaven is about to enter your mouth.  

Enjoy!

Black Eyed Pea Salsa

I tried this salsa the first time when I was at Red Dirt Retreats....HELLO.  So super fabulously yummy.  This is totally my style of food.  I love avocado, beans, cilantro, etc.     Everything about it is amazing.  LOVE it.  Thanks Krista for the recipe.


So, I am providing you the original recipe.  You will love it.


***Something interesting to note is that I fudge with recipes all the time....even this time.  So, what did I do different?  I added frozen corn (about 1 cup) instead of shoepeg corn, Lime zest  and the juice from 1 lime, green or red pepper chopped, and instead of making my own dressing...I just used good seasons dressing made with red wine vinegar.  Also, you can use number of different bean types....depending on what you have on hand. The white beans are great, and I love to add a little color in there with a black or red bean.     I know, I know....I don't follow recipes.  Oh well.

Black Eyed Pea Salsa

1 can black eyed peas-drained

1 can shoepeg corn

2 Roma Tomatoes-diced

1 bunch green onions chopped

2 avacados chopped

1/4 bunch cilantro-chopped

2-3 cloves garlic minced

1/4 c olive oil

1/4 c red wine vinegar

1 t cumin

1/2 t salt

Fall Brings...

They tell me it's fall, and I guess I agree. The temperatures here have fallen to the 80's, that's cool...ish. I love baking, it is the only form of cooking that I actually enjoy. However, living in the desert means I only get to do this half the year. You know, when the thought of turning on the oven sounds bearable. When temperatures last week dipped all the way into the 70's, the baking began. There is nothing better than smelling something divine baking in the kitchen. I have a fabulous, and I mean it, recipe for banana bread. For those of you who want to make a little something to ring in this new season, give this recipe a shot, you will love it.

Banana Sour Cream Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional).

Preheat oven to 300 degrees F. Grease four 7x3 inch loaf pans. In a small bowl, stir together sugar and cinnamon. Dust pans lightly with cinnamon and sugar mixture.

In a large bowl, cream butter, sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix
in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.

Bake for 1 hour, until a toothpick inserted in center comes out clean.