Pepperoni and Mushroom Pizza

Hi everyone! Not much to post since nearly 2 weeks of absence. Although, I did post my Pepperoni and Mushroom Pizza photo on facebook...which I have also been absent from for 3 months now. Wasn't a smart thing to post the pizza photos, since I didn't have it on my blog and it made it look like I just posted a 'random' store bought pizza.

I don't know about you, and how you feel about the 'follow' part on facebook...seems like I follow a lot of people, especially family relatives...ie. cousins, and close friends, but what I have discovered lately...duhh! (dummy me)...pondering over the fact that I have not gotten any feedback of my postings from any, or most of these close friends and relatives...I mean...what gives? I never stopped getting their latest 'tid-bits', photos of their kids mostly...their latest trips, etc. and I have always commented and 'liked'...so when I finally found out that they are NOT following me...I stopped following them...but not un-friending them, and at that point I gave up my interest in viewing what's going on out there. I discovered a totally new 'meaning' to my facebook page; just view what is being sent to my 'timeline' and keep 'liking' and commenting back to friends' that took the time to see my posts as well! So, that's that...getting back to my pizza!

It is really so easy to make your own fresh pizza dough by mixing the dough in a sturdy Kitchen-Aid mixer with a dough hook, or place the ingredients in a Bread Machine, and let it do its work. Just let the dough rise in a large oiled bowl, and the rest is so easy! I seem to be boring, but my favorite pizza topping is pepperoni, mushroom, and onions...although you can't see it all in the photo...it's in there!

MARTHA STEWART
Quick Basic Pizza Dough

• 2 packets (1/4 ounce each) active dry yeast
• 2 tablespoons sugar
• 1/4 cup olive oil, plus more for bowl and brushing
• 2 teaspoons coarse salt
• 4 cups all-purpose flour (spooned and leveled), plus more for work surface

COOK'S NOTE

To freeze, you can wrap the dough in plastic and freeze it in a resealable freezer bag for up to 3 months. If you plan to use it in a recipe that calls for half a batch, divide it before freezing.

Note: This pizza is from half a batch...divide the dough in half, and wrap the other half in plastic wrap...freeze for another use, or make 2 pizzas with the recipe!

DIRECTIONS

1. STEP 1

   Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

2. STEP 2

   Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

After kneading the dough once or twice, let the dough rest on the floured board...and if you're not a practice 'pizza thrower'...just get a rolling pin and roll into a circle from each direction as dough gets more elastic and your can fit it onto the pizza pan.

As you carefully fit it into the pizza pan, you can brush olive oil, and sprinkle it with salt, pepper, and garlic powder (I also used hot chili pepper flakes). Let the dough rise a little longer, and you can form nice shapely rims around the edges.

Next, I saute my sliced mushroom, and onions just slightly. (nothing worse than topping pizza with raw sliced mushroom, and raw sliced onions)...and paying $18.99 for a large pizza...horrific idea!

Here's a little secret...I pre-bake my dough at 450 degrees F. for 7 minutes, (this assures you not getting a soggy finish) ...next, I spoon my tomato sauce, and topping on it.

I make my own sauce...no pre-cooking needed, just add the entire 28 oz can of your favorite sauce into a medium bowl, add some extra virgin olive oil, abt. 1/4 cup, salt, and pepper, a few fresh torn basil leaves. Now, you are ready to top the pre-baked dough...(seen in the above photo)

Bake for about 10 more minutes, and at the last process, add more cheese and top with pepperoni slices.

Pre-sliced pepperoni comes in a convenient plastic bag, sliced 'paper thin'...so you really just add them at the few remaining minutes of baking time, on top of the shredded mozzarella cheese.

Now, you are ready to finish baking with the pepperoni topping, for an additional 5 more minutes. Total baking time abt. 22-25 minutes, at 450 degrees F.

The finished product! Perfect pizza,
not overflowing with extra cheese, but you can add more for the last baking process if you like. Just the right amount of sauce and topping...enjoy!












...and some other photos to share!

My newest little friend, who lives with his family in our courtyard...in the coconut palm trees...comes to visit me every morning on my balcony, for his peanuts; I named him Alvin!

Caught a glimpse of the lunar eclipse on the following morning...at 7:15 AM...missed it at night, on Oct. 8 before; too many clouds at night~ photo taken on our private beach, in Palm Beach, FL.

Notice the white streak in the sky? An airplane flying through the sky...how awesome is that?!

Finally, at 7:40 AM...this is how the sky and the ocean appeared!
Wherever one is at any given moment...we are seeking connection with the Divine~

Hungarian Mushroom Soup...

I couldn't decide what to post for a much overdue post for Sunday! Should I post a 'Silent Sunday' random photo...and call it a day?
...or should I just let Sunday slide, and wait till my previous post is 1 week old; as I have been dealing with this for the last few months?
...or, just do a random post on my latest photos of one of my self-created favorite Hungarian comfort soup that I've been eating since childhood?
Well, the answer is YES...and more!

As you can see, I changed my profile photo back to the one I took this summer...prior to my skin cancer surgery on my forehead. I did post a recent one, which you will find on my facebook profile page...which I will also be removing. When examining the photo up close, you can see the scars of my skin cancer surgery from last month.

Also, I've had a more recent skin cancer surgery nearly one week ago on top of my head...BASAL-CELL CARCINOMA. Unfortunately, this particular one, I've been putting it off for several months now...but, that did not solve anything, only made it worse; having the cancerous mole spreading wider, and deeper. I went through a 3 hour gruesome painful procedure, they had to keep cutting it deeper and wider...three 30 minute waiting time...each time having the biopsy after each procedure and going back to getting the cancerous tissue cleared up. (Vanity is not an option)...you do, what you have to do!...its a matter of saving your own life!

As for stitching up the wound...yet, I had to go to another facility by our local hospital, to have it stitched up, which was another 2 hour waiting, and treatment. Thanks to my sweet and patient 'one-and-only lovely and caring daughter, Lora)...I don't know what I would have done without her. She not only had to drop off two of her children (my grandchildren) ...on the way to school, early morning; but drove me straight to have the outpatient surgery, and wait with me for 5 hours.

Anyway...enough said: Even though doctors claim that I have Easter European DNA...skin, which is highly sensitive to the bright Florida sun...its also the fact that not just me...but we all have been ignorant of over-tanning in the dangerous sun without sun protection...in the last three decades, or so... and now, most of us are paying the price. 

Here's a very well collected information about BASAL-CELL CARCINOMA...on WIKIPEDIA

Also, I have found some support group on-line regarding skin cancer patients dealing mainly around the facial and head area; as I have. This will be my third surgery...two, on my forehead...and this latest on my head which was a total shock and surprise discovery!

Do not ignore any mole, or unusual growth on skin that might appear suspicious...especially if it bleeds...forms a crust, and does not disappear in a month or so. Also, look for discoloration on a mole, or anything that appears out of the ordinary. It could actually cause losing your life if you let it go untreated!

I have learned how to make the world's most famous Hungarian soups....gorgeous clear chicken, meat, or vegetable broths; creamy thick comforting soups and the most famous of them all is the Gulyás Leves= Hungarian Goulash Soup...which is NOT the stew, but the actual soup (another discussion and post for a later time)

I'm going to share a 'secret' product with you that is 'gonna knock your socks off'...seriously! Do you see the pretty red swirls on top of this delicious comforting and delicious soup?...well, it is imported from Hungary and its called PIROS ARANY= red gold!...seriously, you would think they discovered GOLD! Never, ever...have I tasted any condiment, so delectable, so creamy, not too-too spicy...just open up this beautiful red tube of the most amazing flavor enhancer (authentic paprika paste)... you will get hooked on this...I promise!...and oh, by the way, here's one place where you can order this. (as for me, I received this from Hungary through a niece of my sister here, in the U.S.)
Here's one source where you can get this amazing product: HUNGARIAN MALL

Also, you can purchase Piros Arany (paprika paste) from E-Bay...so check this out!

I did not go grocery shopping all this past week...taking heavy duty antibiotics, and for pain; some strong pain medication (which causes drowsiness)...spent all my time at home, and decided to make this delicious soup, and grilled cheese sandwich, after literally having no appetite for the first 24 hrs.
Scrounging through my fridge and cupboards...always finding something to make...if nothing else, a nice comforting soup, and sandwich is always the best solution; Grilled cheddar cheese and sliced tomatoes on whole grain bread...yumm! (for the recipe-by request)