B a r b e c u e
t a s t e
t h
a
t
c o u l d s p a r k a s t a m
p e d e .
A tra d itio n of- being n o n -tra d itio n a l
The original BBQ Chicken Pizza from CPK.
Juicy white meat chicken, sweet BBQ sauce
and cilantro. It’s all the taste of takeout, but in
your grocer’s freezer, www.cpkfrozen.com
f o o d
COMFORT ZONE
r e c ip e s
NO-KNEAD FOCCACIA TILES
Top each tile with different ingredients or use
just one topper for all.
PREP: 20 MIN. RISE: 1 HR. BAKE: 30 MIN.
STAND: 12 HRS. OVEN:400°F
4
cups all-purpose flour
V
a
tsp. active d ry yeast
11
/2 tsp. salt
Olive oil
Toppings such as toasted pumpkin
seeds, oil-packed dried tomatoes,
pitted olives, thinly sliced limes,
and/or thinly sliced roma tomatoes
Seasonings such as smoked paprika,
ground cumin, oregano, or sea salt
1. In large bowl combine 3 cups of the flour, the
yeast, and salt. Add 1
2A
cups
warm water
(120°F to 130°F). Stir until all is moistened. The
mixture will be a soft, sticky dough. Cover and
let stand at room temperature 12 to 24 hours.
2.
Line a 15xl0xl-inch baking pan with
parchment paper. Brush parchment with
olive oil. With a fork, stir remaining 1 cup
flour into the dough. Turn dough out into
prepared pan. Using well-oiled hands or a
rubber spatula, gently push dough into pan
(dough will be sticky). Cover; let rest for 1 to
1
*/2
hours or until puffy.
3.
Preheat oven to 400°F. Using a sharp,
floured knife, score dough into
6
portions.
Gently press desired toppings into surface
of dough. Brush lightly with olive oil.
Sprinkle with desired seasonings. Bake for
30 to 35 minutes or until golden brown.
4.
Transfer to wire rack. Cut into
6
tiles. Serve
warm.
MAKES
6
TILES, 12 SERVINGS.
EACH SERVING
212cal, 6 g fa t (lg sa t. fat), 0 m g
chol, 429 m g sodium , 35gcarbo,2gfiber, 6gpro.
howto
m a k e .fo cca cia tile s
The key to d eveloping
th e te x tu re and fla v o r
o f th is bread is a llo w in g
th e ye ast to d o its w o rk
w ith o u t in te rfe re n ce .
Let th e dough stan d fo r
12
to
24
h o u rs a t room
te m p e ra tu re . The
dough w ill be w e t and
s ticky, so use w e ll-o ile d
hands o r an oiled
sp a tu la to push and
spread th e dough in to
th e pan. Loosely co ve r
and le t rise as d ire cte d .
A fte r th e dough has
rise n , score it w ith a
sharp flo u re d k n ife o r
pizza c u tte r to m ake six
tile s . G ently press in
th e to p p in g s and bake
as d ire cte d .
2 2 8
OCTOBER
2009
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