olive oil dough

2  3/4 c. lukewarm water

1 tbsp.  yeast

1 to 1 1/2 tbsp. salt 

1 tbsp. sugar

1/4 c. olive oil

6 1/2 c. all-purpose flour 

mix the yeast, salt, sugar, and olive oil with the water in a 6-quart bowl or a lidded (not airtight) food container. 

mix in the flour without kneading, using a spoon or a heavy-duty stand mixer (with paddle).  if you're not using a machine, you may need to use wet hands to incorporate the last bit of four. 

cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. 

dough can be used immediately after the initial rise, though it is easier to handle when cold.  refrigerate the container of dough and use over the next 12 days. 

bbq chicken calzones

4 slices bacon
1/3 small onion, chopped
2 c. shredded cooked chicken breast meat
2/3 c. barbeque sauce
1 (10 oz.) can refrigerated pizza crust dough (i have used rhodes rolls, 2 per calzone)
1 c. shredded mozarella cheese
2 tbsp. chopped fresh cilantro

*the combination of the barbeque sauce and cilantro adds a very unique flavor.

1.  preheat the oven to 400 degrees

2. fry bacon in a large skillet over medium-high heat until crisp.  remove from the pan to drain on paper towels; crumble.  add the onion and shredded chicken to the hot bacon grease in the pan.  fry over medium heat until onion is tender.  stir in 1/3 c. of barbeque sauce, and remove from the heat.  mix in the cooked bacon.

3.  roll the pizza crust dough out onto a greased cookie sheet.  press out to an even thickness, and cut in half.  divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge.  drizzle the remaining sauce over the filling.  sprinkle with cheese and cilantro over the top. fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.

4.  bake for 25 minutes in the preheated over, or until browned to your liking.  cool for a few minutes.  then cut each calzone in half.  each serving is half of the calzone.  these can be served with additional barbeque sauce if you like.

*original recipe from allrecipes.com

whole wheat pizza dough

1 package active dry yeast  (2 1/4 tsp.)
1 3/4 c. warm water (110 degrees F), divided
1 tsp. honey
1 tbsp. plus 2 tsp. extra virgin olive oil, divided
1 tsp. salt
3 1/4 c. whole wheat flour, divided
2 tsp. cornmeal

in a small bowl, combine yeast with 1/2 c. of the warm water and honey; let stand until bubbly, 5 to 10 minutes.  in large bowl of electric mixer fitted with dough hook, combine remaining 1 1/4 c. warm water, honey, 1 tbsp. of the oil, and salt.  add 2 cups of the flour and the yeast mixture.  mix at a medium speed until well blended.  add remaining flour in three batches, mixing until flour is incorporated before adding more.  dough should be sticky and hold together. 

oil a large bowl with 1/2 tsp. of the oil.  place dough in bowl; brush 1/2 tsp. oil over dough.  cover bowl with plastic wrap; place on top rack of an oven that is off.  place a bowl of hot tap water on bottom rack of oven to create humidity.  close oven; let dough rise for 1 1/2 hours. 

remove dough from oven; punch down and divide in half.  oil each of two pizza pans with 1/2 tsp. oil; sprinkle 1 tsp. cornmeal over each pan.  stretch each ball of dough to fit size of pizza pan.  

pierce dough with a fork intermittently about six times.  return to oven on top rack with fresh hot water on bottom rack.  close oven and let rise 30 minutes. 

remove dough and water; heat oven to 350 degrees F.  bake dough for 10 minutes.  remove from oven; let cool 10 minutes.  pizza crust is ready to be topped and baked, or refrigerated up to 24 hours before baking, or frozen up to 1 month. 

*original recipe from you raising your child book

thai peanut pizza

10 rhodes dinner rolls, thawed and risen
2 boneless skinless chicken breasts, cubed
1 tbsp. canola oil
1 tbsp. low sodium soy sauce
1 red bell pepper, cut into strips
3 green onions, chopped
2 c. mozzarella cheese
1 cucumber sliced
1/2 c. chopped cilantro

peanut sauce:  (can be made ahead of time and stored in refrigerator
1/4 c. sugar
1/4 c. creamy peanut butter
3 tbsp. low sodium soy sauce
3 tbsp. water
3 tbsp. canola oil
2 tsp. minced garlic

spray counter top with non-stick cooking spray.  combine rolls to form a ball and roll into a 13-inch circle.  place on a sprayed 12-inch pizza pan.  cover with plastic wrap and let rise 30 minutes.  remove wrap and poke with a fork to prevent bubbles from forming.  bake at 350 degrees for 10-15 minutes.  in a saucepan combine all the ingredients for peanut sauce.  cook over medium-low heat, stirring constantly, 10-15 minutes or until thickened.  set aside to cool.  stir fry chicken in canola oil and soy sauce until completely cooked.  spread peanut sauce over baked crust.  top with peppers, onions, chicken and cheese.  bake at 350 degrees for 10-15 minutes or until cheese is melted.  remove from oven and top with cucumbers and cilantro.

*original recipe from rhodes