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Heirloom Tomato and Artichoke Pizza
By Problem Solvers
4/25/2016 2:34:00 PM  



Ingredients:


Dough:
1/2 cup warm water (110°F)
1 1/8 teaspoon yeast
1 cup plus 2 Tbsp all-purpose flour
1/2 cup semolina flour
1/2 tablespoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
Pizza:
2 tablespoons olive oil
1 clove garlic
1 cup shredded mozzarella cheese
2 medium heirloom tomatoes, seeded and thinly sliced
1 jar artichoke hearts, drained and patted dry
1/4 cup grated parmesan cheese
Kosher salt and freshly ground pepper
Fresh basil leaves for garnish

Directions:


In large bowl, dissolve yeast in warm water; let rest for 5 minutes. In medium bowl, combine flours, sugar and salt. Add olive oil to yeast mixture and stir. Stir in half of flour mixture. Gradually mix in remaining flour mixture. Knead dough until it is soft but not sticky, adding more flour if necessary, about 5 minutes. Brush inside of a large bowl with olive oil and add dough, turning to coat with oil. Cover with plastic wrap and let rise for 1½ hours or until doubled in bulk.

Preheat grill. In a small skillet, heat olive oil and garlic over low heat until garlic is fragrant but not browned, about 2 minutes; set aside. On a lightly floured surface, roll or press dough into a 12 in. circle. Brush pan with olive oil and place dough on pan. Prick the surface of the crust with a fork. Brush the surface of the dough with garlic oil. Grill for 4-5 minutes, until just beginning to brown. Flip over crust and brush with garlic oil. Top with mozzarella cheese. Arrange tomato slices and artichoke hearts over mozzarella. Sprinkle with salt and pepper to taste. Sprinkle with parmesan cheese. Grill pizza for 5-7 minutes, until cheese is melted. Top with fresh basil leaves. Makes 1 12-in. pizza (4-5 servings).

For indoor use: Prepare in a 450°F oven following the same instructions.

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Tags: recipes, grill, pizza, Nordic Ware
Categories: Recipes
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Raspberry Pocket Pie Recipe
By Problem Solvers
4/25/2016 2:15:00 PM  



Ingredients:


1 (15 oz) pkg refridgerated pie crust dough OR

1 recipe of dough for double pie crust

1/2 cup cup sugar

2 teaspoons cornstarch

1 cup fresh raspberries

1 egg, beaten

Granulated sugar for sprinkling

Directions:


Heat oven to 400ºF. Unwrap refrigerated dough or roll homemade dough into 9-inch circle. Using back of Pocket Pie Crimper, cut circle out of pastry dough. Place dough circle onto top of crimped-side of Pie Press. Press pastry circle down slightly in center. In small bowl, stir together 1/2 cup sugar and cornstarch; set aside. Spoon 2 Tbsp raspberries onto indented portion of pastry circle, slightly off-center. Sprinkle 1 Tbsp sugar mixture over berries. Using a pastry brush, brush edges of pastry circle with beaten egg. Using handles of Pocket Pie Crimper, fold pie in half and squeeze tightly to crimp and seal edges. Place pocket pies on a baking sheet that has been lined with parchment paper. Brush tops with egg mixture and sprinkle with additional sugar. Cut 2 small slits in top of pie to allow steam to escape. Repeat procedure with remaining pastry dough and filling ingredients. Bake for 15-20 minutes, until golden brown. Cool and serve. Makes 1-2 servings.

Currently rated 0 by 0 people

Tags: recipes, desserts, pies Nordic Ware
Categories: Recipes
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Problem Solvers offers innovative products to solve life’s everyday problems. Explore home organization and storage solutions for any room, including kitchen and dining, bed and bath, laundry room, basement, entryway—even yard and garden. Our unique range of problem-solving products also solves dilemmas related to pest control, pet care, health and well being, travel and more. Our Blog offers valuable tips, tricks and inspiration for simplifying your home and garden needs or finding that perfect gift.

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