Easy Ground Beef and Pasta Skillet Dinner
Ground Beef and Pasta Skillet Dinner
To a skillet add:
1 lb of ground beef
3 cloves of minced garlic
1 tbsp of Worcestershire sauce
2 tbsp of tomato paste
1 chopped onion
1 cup of mozzarella
1/2 cup of pasta water
Excaliburs Five pepper blend
Excaliburs Sweet and Sassy Garlic Pepper
Mix together and let simmer until the onions are cooked all the way through
Top with 1 cup of mozzarella and put the lid on the skillet to melt the cheese
Enjoy!
Sweet and Sassy Garlic Pepper:
Five Pepper Blend:
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CHICAGO DEEP DISH PIZZA (New and Improved Recipe)
Time to improve on my original Chicago Deep Dish pizza recipe. This new recipe updates the crust and makes a few other crucial tweaks that take it over the top. Head to and use code BRIAN15 for 15% off storewide.
FULL RECIPE & INSTRUCTIONS @ :
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????MY GEAR:
LLOYD 12 PAN:
MICROPLANE:
3QT SAUCIER:
DOUGH PROOFING BOWL (5qt):
DOUGH BOWL LID/PIZZA PAN:
DIGITAL SCALE:
HALF SHEET PAN + RACK:
PIZZA STEEL:
BOOS BLOCK CUTTING BOARD:
ROLLING PIN:
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DOUGH (makes 1 pizza)
▪375g or 3c AP Flour
▪10g or 2t salt
▪40g or 3Tbsp cubed cold butter
▪220g or 1c warm water (90F/32C)
▪6g or 1 1/2t instant yeast
SAUCE (makes enough for 2 pizzas)
▪50g or 3 1/2T butter
▪100g (1 small or ½ large) white onion, grated
▪15-20g or 4-5 cloves garlic, minced
▪1 28oz/800g can crushed tomatoes
▪1 28oz/800g can whole peeled tomatoes
▪75g or 4T tomato paste
▪10g or 2 1/4t salt
▪20g or 2T sugar
▪2g or 1t dried oregano
▪2g or 1 1/2t dried basil
▪2g 1 1/2t red pepper/chili flakes
HOT ITALIAN SAUSAGE (makes enough for 2 pizza)
▪1lb or 1/2kg 80/20 ground pork
▪7g or 1 1/2t salt
▪10g or 2 1/2t sugar
▪5g or 2 1/2t paprika
▪3g 1 1/2t dried sage
▪2g or 1t black pepper
▪2g or 3/4t red chili flake
▪2-3 cloves of garlic, grated or finely minced
▪3g or 1 1/2t crushed toasted fennel seed
▪10g or 2g red wine vinegar
CHAPTERS:
0:00 Intro
0:34 The dough
2:34 Mixing the sauce
4:00 Making hot italian sausage
4:49 Making a smoky paloma (ad)
5:46 Finishing the sauce & building the pizza
9:32 Baking and serving
10:56 Let’s eat this thing
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#deepdishpizza #pizza #chicagodeepdish
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Bobby Flay Makes Famous Pizza Dough | Grill It! with Bobby Flay | Food Network
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Pizza Dough
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 30 min
Prep: 20 min
Inactive: 1 hr 10 min
Yield: 2 (14-inch) pizza crusts
Ingredients
3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Directions:
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Cook’s Note:
Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.
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Bobby Flay Makes Famous Pizza Dough | Grill It! with Bobby Flay | Food Network