This Grilled Three Cheese Sausage Pizza is ready in less than 20 minutes using a no yeast crust and perfect when needing a quick meal!
Welcome to our week long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee. We are excited to celebrate all things dairy. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses. We can't wait to share them with you.
Today we're talking cheeses. I had some leftover Cabot Cheese from some posts previously and decided this week was a good time to use it!
Cabot Cheese Co-op is made up of numerous family dairy farms. It's a Co-op so that means each family has a stake in the business. What makes learning about the dairy and cheese business is learning which breeds of cattle are best for which finished products. In the dairy industry there are 6 different breeds and each of them play a different roll in our final products.
Lets talk about the Jersey breed. It's a small breed, not the smallest of the dairy breeds, but not as popular as the Holstein. Jersey's are known for their butterfat and protein which makes them excellent candidates for cheese makers… especially those who produce cheddar cheeses.
While we're talking about making cheeses, the Guernsey produces slightly less milk volume than a Holstein, but has a much higher cheese yield and produces a deeper, richer yellow cheese color. I'm hoping to talk a little more about Guernsey's tomorrow!
The Holstein is the most popular breed in the US where nearly 90% of the dairy farms raise Holsteins. Normally when one thinks about dairy, you picture a Holstein… those big, beautiful black and white spotted cows :)….. truth be told, they can even be red and white too! It's much harder to find red and whites though. Even though the Holstein doesn't produce the fattest milk, they play a huge factor in Cabot Cheese's flavor…. and Holsteins produce the largest quantity of milk out of the six breeds… producing on average 90 pounds of milk per day during their lactation period. That's almost 10 gallons of milk! Can you believe it? Got to love those moo cows!
Brown Swiss rounds out most common breeds of the six… even though you won't find a lot of farms that have them. They're one of the oldest breeds and also have the second highest protein levels in their milk! How cool, right?!
Now the other two breeds aren't as popular. Granted there are still a few farms in the US that raise Ayshire and Milking Shorthorns… they're just not quite as popular as the others. But just because they're not as popular… doesn't mean they don't play their own roll in the dairy industry.
Ayshire above and Milking Shorthorn below.
So… now that I shared a little of my knowledge about the dairy breeds… tell me if you were to be a dairy farmer… which breed would you choose? I myself… I think I'd have to have a mixture of the Holstein (for their production), Jersey (for their butterfat and protein), and Guernsey (butterfat, protein and temperament).
Be sure to have some company, like I do!
I honestly hadn't made grilled pizza before, by my oh my it's much easier than starting up the oven! I'll probably forever make grilled pizza now!
I mean, it's even less dishes, right?!
A quick and easy, no yeast dough with your favorite toppings!
Allow cheese to melt and serve!
Be sure to check out the remaining recipes for today and sign up for the giveaway!
If you're looking for a slice of comfort food heaven then this Bacon Potato Pizza is a must!
March Madness is fast approaching.. as in next week the 18th and I'm super excited! I love college hoops. Granted…. I haven't been able to watch many games this season, but still I love hoops!
The excitement of the game and the love the players have is something that you don't really find in the NBA. Granted there's those who play for the love of the game in the NBA instead of for the money, but in college…. it's more for the love of the game. I love the nailbiters… absolutely love a close game!
Another plus to March Madness is the brackets. I mean… seriously… I think last year was a complete fail… Upsets and busted brackets galore. Hopefully this year will be better. It's all fun though no matter what!
So is March Madness a little like Super Bowl Sunday for some of you!? For me… not so much, but I still love to enjoy great food during the Championship game! Perhaps more of an indoor style food instead of the BBQ and sliders that are the norm during football season?!
Well you're in luck because I have brought you just that. How about a big ol' slice of heaven? This Bacon Potato Pizza is now one of my favorites, but then again I'm a potato junky.
A par-baked pizza crust, with mashed potatoes smothered on top instead of a sauce. Then top it with crispy bacon, sauteed onions and peppers and a gigantic pile of mozzarella and cheddar cheese?! Serve it up with sour cream and call it the ultimate comfort food. But that's just my opinion I guess.
The pizza dough is homemade and only takes 10 minutes before you throw it in the oven to bake! Super easy and fast rising dough. The crust takes 10 minutes to brown and then throw the potatoes, bacon and cheeses on it… Bake for another 10-15 minutes and now you're all set and ready for game time!!
So get that oven cranked up and get your game food on with this Bacon Potato Pizza!
A slice of comfort food perfect for any occasion!
Pizza Night doesn't happen very often around here, but when it does I want a quick and easy pizza dough that's ready to eat in 30 minutes!
This dough is super easy and only takes 10 minutes to rise using quick rising yeast. Seriously, it's one of the easiest pizza dough recipes that I use when I'm in a hurry and that's majority of the time!
You can use a mixer fitted with a dough hook or just use your handy-dandy hands! Either way works just fine. If I wasn't lazy.. or perhaps just wanting to make things quicker, I'd use my hands, but instead I just turn to my KitchenAid instead.
First you want to combine warm water with one packet (2 1/2 teaspoons) of Quick Rise Yeast. Make sure your water is warm, not too hot because it will kill the yeast! We don't want that now do we??
Next, add the honey, followed by flour and salt. NEVER let your salt directly touch the yeast because again, your yeast will die. It's very sensitive isn't it?!
I added 2 cups of flour and the olive oil and then gradually added more until my dough wasn't tacky any longer. It may take more than the 2 1/2 cups, but it all depends on the day. Yes it will vary each time you make it, trust me!
Once you've incorporated your flour and it's no longer sticking to your fingers form a ball and cover the bowl. Usually it's super cold in my house so I'll throw the bowl into the oven (we have a gas oven so the pilot light kicks off enough heat to help the dough rise). If you have an electric oven, turn the oven on to the lowest setting, it's kind of like a proofing box! Oh, my goodness I loved the proofing box we used when I was in culinary school!
Anyways….. after your dough rises for 10 minutes, turn it out onto a floured surface, and punch down. Then take that good ol' rolling pin and roll it out into your desired size. Mine… the bigger the better haha! JK. But, seriously… 16″ pizzas all the time… LOL.
Once you've got it rolled out into a circle, square, triangle, hexigon… whatever your size or shape, place it on your pan and dock it.
No we're not going to the ocean and docking our boat. Although, with this cold weather I'd love to be somewhere warm, but that's another subject.
You can either use a docker or a fork. This prevents the crust from bubbling when you bake it.
Now either bake it at 350*F for 15 minutes or until browned or throw your toppings on it… whatever way you do it!
In a mixing bowl, fitted with a dough hook (or mix by hand), combine warm water and yeast, stirring until dissolved.
Cover with plastic wrap and let rise 10 minutes.
Turn out onto a floured surface and punch down.
Place dough onto pizza pan and dock using a docker or fork.
Remove from oven and add your favorite toppings.
Bake at 375* or until cheese is melted.
Add your favorite toppings and bake until cheese is melted.
I have a new favorite pizza right now and it's the ultimate comfort food. Seriously!! Have you ever had a Bacon Potato Pizza?? No?? Well then don't wait any longer!