baking

Pizza Pizza…Take One

So, I have been craving pizza for almost two months. Just didn’t fit into my meal schedule. But I had to chow down on a slice or two and soon. This past Saturday we went for a walk on the rail train and then ordered some take out GF pizza. It was from a pizza parlor here in Hellertown that has a sign in their window. That would be how I knew GF pizza was available there. I had called earlier to see how long it would take; they told me 15 to 20 minutes which seemed short to me for a fresh GF crust… So I was a tad skeptical…still we ordered – just one size; half plain and half with mushrooms. We both love shrooms but a plain pizza is the acid test, as it were.

I need to digress and say that I am very particular about my pizza. I have found one place in the Lehigh Valley that makes exceptional pizza; Martellucci’s in Bethlehem on Easton Avenue. My mouth waters when I think of their pizza!! Yet, up in the Poconos; in East Stroudsburg on Crystal Avenue is Tony’s Pizza, the best thin crust pizza outside of NYC to my mind… Pizza crust so good I never save any for the dog. He is kinda ticked about that as he loves pizza crust. So that was what I was hoping for but I think I knew there was no way this GF pizza could measure up to either of those stellar pizzas…..

So anyhew, I went in to pick it up and happened to speak briefly with the owner. He told me he had tried to make his own GF pizza dough; made many failed efforts and finally gave up. The solution is that he buys the shells frozen and ready to top and bake. He gives you a free plastic pizza cutter to keep from contaminating the pizza with his cutters for which I was very thankful and impressed by.

Not so impressed with the pie we got. First of all it was quite underdone. The cheese was barely melted, pale white and flaccid. The sauce underneath was thick and unflavored with basil or oregano much less any garlic or the like. The mushrooms were fine if undistinguished. And the crust seemed to have a middle layor of somewhat raw dough, ick!

It came on its own heavy duty aluminum foil baking pan which reassured me that it was not coated with wheat flour on the bottom. We ate a slice, made disappointed faces, and then I had the brilliant idea to fix it up and bake it a bit more. So I sprinkled it with basil and oregano, and some red pepper flakes. I put on a few pepperoni slices to punch it up and put the plate and pie in the oven for a few minutes. The resulting pie was much improved. I should note that the crust is a bit like a bar pizza; thin and cracker-like.

So, Mr. Pizza shop owner; punch up that sauce with herbs and some good olive oil, spread it thin and bake the pie until the cheese starts to brown a tad; golden at least. If those minor changes can be made it isn’t half bad – I would get it again for sure!

Now, to learn how to make my own GF crust and top with cheese and shrooms. It would not be made like I used to make my crust; no stretching and rolling…but, still… a fresh crust pizza that I can safely enjoy! A lovely dream to bring to life in my GF lifestyle.

Originally posted April 8, 2013.

Stay tuned for part two which is my update on ImageGF pizza for me…….

Chocolate Almond Cloud Pie…Oh My!

chocolate puddingSo I had this chocolate cookie crumb pie crust I bought a couple of months ago. I wanted to use it before it got stale. What to make…. Well, I have a fantastic cookbook, all pies, nothing else. By Farm Journal, published in 1981 but it has the vibe of the 1950’s. Lots of interesting combo fruit pies and chiffon pies like you never heard of. I found this recipe for a chocolate rum pie. The premade cookie crust could sub in for a traditional pie crust which the recipe called for. I had all the ingredients except the cream. And the rum flavoring…and the pudding mix and some whole milk….but I thought it sounded tasty and worth a trip to the grocery store for all the other items.

It was! Not hard to make either. I threw it together in three easy steps. It was one of those recipes where the sum of the ingredients is far tastier than the components would lead one to believe. Everyone devoured their slice. People took slices home. My mom was eager to keep a second slice….for tomorrow. This enthusiastic audience caused me to mention it on facebook. I got all these likes and a few hungry comments. The buzz of happy responses led me to decide to share my version of chocolate rum pie. I have renamed it Chocolate Almond Cloud Pie.

The name comes from the fact that it is as light as a fluffy cloud and from my love for my older sister who died nearly a year ago. Margie’s love of pie was renown in our family and I am absolutely sure she would have adored this pie. Whip some up this weekend and woo your family with chocolaty goodness that should please everyone.

Chocolate Almond Cloud Pie

Ingredients
1 pre-made chocolate cookie crumb crust, GF
1 pkg chocolate pudding, the kind you have to cook
2 cups whole milk
1 tbsp cornstarch
1 tbsp cocoa
1 cup slivered almonds, divided
1 1/3 cup heavy cream, divided
1 tbsp dark rum
4 tsp. sugar

Pour the almonds into a frying pan, no oil and toast them, stirring constantly. Alternately you could do this in the oven at a low temperature but I prefer the frying pan. Stop when they are medium brown, try not to let too many get black on the sides.

Cook the filling; put 2 cups whole milk into a medium sized and heavy sauce pan, Then add the dry pudding mix, the corn starch and the cocoa. Stir with a whisk as it heats. Once the mixture is bubbling all over the surface turn off the heat and add the rum. Pour into a bowl, cover with plastic wrap and chill until cooled. Take ½ cup heavy cream and whip. Add this to the pudding and whisk until blended. Take 3 tbsp of almonds and set aside for garnishing the pie later. Sprinkle the rest of the toasted almonds over the chocolate pie crust Gently spoon it into the pie shell on top of the toasted almonds. Chill at least 2 hours until set and cold. Whip the rest of the heavy cream in a chilled bowl, adding the sugar near the end of the whipping. Gently put dollops of it all over the pudding top. Sprinkle the reserved almonds on top. Enjoy!