Pizza Dough

Pizza is a favorite in the Burton house. Admittedly, we do take-out on the nights I have no time to cook. However, since the adoption of my friend's bread machine, it's become an easy staple on the menu. Here is a great recipe that I found, tried, tweeked, and loved.

3 1/2 cups flour

1 cup warm water (not too hot)

2 1/2 teaspoons yeast

2 tablespoons honey

1/4 cup olive oil

1/2 teaspoon kosher salt

2-3 cloves of baked garlic

1-2 teaspoons of herbs (rosemary, thyme, oregano)

Literally throw everything in your bread machine and press "dough".

After the dough is ready (your machine will beep), take it out and divide it into two balls for smaller pizzas, or leave as is for a large one.

Get out your rolling pin, put your dough ball on a floured surface, and roll girl, roll! Hard! It will resist your commands to behave. But until you have a really nice round pizza crust the size of whatever stone you are using, keep working at it. I have a stone from Pampered Chef that I love and is the perfect size.

Brush the edges with a little olive oil. Spoon pizza sauce or pesto on. Then have fun with your favorite toppings. We love pesto, shredded chicken, sun-dried tomatoes, and spinach. Yum!

Bake at 450 for 15, or until your crust is golden brown. You'll need to control yourself for at least 10 minutes so that when you cut into the pie, the cheese doesn't slide right off.

Way better than take out.

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Vanilla

Vanilla.

It's like the little black dress in the kitchen. It goes with anything. It's for any occasion. And it makes your butt look good. Well, maybe that's a stretch.

I will tell you this though. Vanilla beans last a long time. Three years ago, I bought a jar of the pods in hopes that I would delight New Year's Eve guests with a lovely vanilla champagne punch recipe from Martha Stewart. Or maybe it was the Barefoot Contessa?

However, the jar still resides in my spice cabinet. I do love looking at it. I love the idea of cutting it open, scraping off the fragrant beans, and making some elegant whatever to impress my family and friends. "What? You made this from real vanilla beans? You have impressed me with your elegant display of vanilla beaniness (and sculpted vanilla physique)", they will exclaim!

Simple, elegant, goes with anything vanilla? Yes, please.