How do you like your Pizza!!

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Oh Pizza how I love thee!!!       picture 1

I think I could eat pizza 24/7!!!  I love homemade pizza, store bought pizza, restaurant pizza, take out pizza you name I love it!!  For me I have my favorite topping pizza where ever I go, so no matter where I order I know what I like from that place, thin crust, thick crust, original crust, garlic crust, pan crust…oh I could go on there are enough places to take your pick.  So no matter where I go I know what crust I like and toppings for each place, I do love me a white pizza, BBQ Chicken, New York Style pizza!!  We use to sell pizza from this pizza place in Brooklyn, New York, it would come in frozen and in slices, each box had 8 slices for about $18.00 oh it was so worth and it really was good…maybe not as good as if I was there in Brooklyn having a fresh piece.  But for me being in Cincinnati, it was great to be able to have a slice when I wanted it, I have friends that each month order pizzas from Gino’s East in Chicago, it comes frozen too.  But like I said if  you are not there is the next best thing!!!

Recently I was given a sample of Wolfgang Puck’s New 100% Natural Marinara sauce, I am very picky when it comes to tomato sauces, usually like to make my own.  Some jars are fine and taste okay, but I normally do not purchase them for myself.pi

So I thought to myself what will I do with this, make pasta, cook over some chicken, make Lasagna, fish???  NO I will make PIZZA!!!  So as I strolled our store one day I thought okay what will I have for dinner, then I thought oh the sauce, I’ll make pizza, well do I make my own crust…dough will have to rise…I have no time for that…could stop by a pizza joint and buy some dough…hmmm  Then I saw it hanging on a rack “Freschetta Pizza Crust” I never noticed that they even had one, so I picked up along with some cheese and I was on my way home.

Like I said depending on who’s pizza I’m eating, will depend on the toppings, but when I ‘m home I am simple as cheese please.  Plus I wanted to get a good taste of Chef Puck’s sauce.

Ingredients

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add sauce     picture 4

top with cheese, I used our brand Mozzarella and Italian Blendpicture 5

Oh and I did spice it up a bit with some crushed red pepper flakes

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Baked as directed on back of pizza crust and done

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You know it was very good, I really was surprised, the sauce was very fresh tasting, great tomato flavor, thicker as well, it did have some small chunks of tomato and usually marinara sauces sometimes to me seem a little on the watery side.  No not this one, I would definitely buy this one for sure.

And as far as the crust goes…it was good as well, I would so buy in a pitch, soft yet chewy and crisp on the bottom!!

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And the Cheese was CHEESY!!!! picture 9

So if you want to make some pizza at home tonight or any time and you want to do it quick…I’d give these products “Two Thumbs Up”

So what do you like on your Pizza!!!!???   Enjoy!!!

Potatoes au Gratin

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I made this potato gratin using a cheese sauce, it is very simple and takes no time at all, I do use a mandolin to slice my potatoes (about an 1/8 of an inch) which is really easier.
I also make my sauce first then slice my potatoes as I go, for me it works so I don’t waste potatoes.  I’ve used a 3 qt. or a 9×13 baking dish.  Depending on the size of the dish I will do any where from 4 layers to 6 layers.  You can use other flavors or kinds of cheese, just make sure the cheese is shredded first, I like to use Cabot brand or something along those lines.
I put my cheese bricks in the freezer for about 15 minutes before shredding, this helps with the crumbling of the cheese and shreds easier.
Also I use beer or wine in this recipe, you can use either or stock if you choose not too.   I hope you enjoy!!

4-8 whole russet potatoes, depending on size, scrubbed clean
4 tbsp. butter
1/4 cup flour
4 garlic cloves, minced
1/2 cup & 1/3 cup beer or white wine
8 oz. Extra Sharp Cheddar, shredded
8 oz. White Cheddar. shredded
1 cup whole or 2% milk
1 cup cream
1 tsp. salt
1 tsp. ground black pepper, or to your taste
1 cup Panko bread crumbs

Preheat oven to 400 degrees.
Spray baking dish really well with non-stick cooking spray or generously coat with softened butter.
In a food processor using the shredding disc, shred both bricks of cheese, pour into a bowl; set aside.
In a medium sauce pan on medium heat add butter, once melted whisk in flour, cook flour for about 1 minute occasionally whisking.  Then whisk in 1/2 cup beer/wine/stock which ever you are using, then add garlic, keep whisking for 1 minute more than slowly add the cream and milk (you can mix both together then pour) whisking the whole time.  Add salt and pepper, whisking occasionally until mixture thickens and almost come to a boil (once you see your first bubble).  Then turn heat down to medium low and add your cheese one handful at a time,

whisking to incorporate cheese into mixture.  Once all cheese has been added, keep whisking until all cheese is melted and well incorporated, turn off heat.

Slice 4 potatoes,

 start layering potatoes slightly over lapping, after each layer, with a large serving spoon ladle a couple of spoonfuls of cheese sauce over the potatoes, another layer of potatoes, then sauce again, then push down on potatoes this will allow the sauce to spread out, keep with the layering of potatoes, sauce and pushing down.

Slice more potatoes as needed, once your down to the end of the sauce make that the last layer of potatoes.  Cover with foil and bake for 30 minutes.
In a small bowl add panko breadcrumbs and 1/3 cup beer/wine/stock, mixed together till well combined, remove foil from potatoes and sprinkle bread crumbs all over and bake uncovered for 20 more minutes or until golden brown.

Allow to stand for a few minutes before serving, I like to cut into squares first and they pop out easily.