ALL-IN-THE PAN PIZZA

The kids love making fun pizza, which is great as it teaches them how a basic bread
dough is made. Its also perfect for students on a budget, is really easy to make, and
forgiving for first timers! You can change the toppings to suit your fancy. Serves 4

For the Pizza Dough:

15 grams Fresh Yeast
140 milliliters Warm Water
250 grams Strong White Flour, sifted
teaspoon Sugar
A pinch of Sea Salt
1 teaspoon Olive Oil, to grease pan

For the Topping:

150 grams shop-bought or homemade Tomato Pizza Sauce
50 grams Baby Spinach Leaves, washed
1 Plum Tomato, cut into 6 slices
1 x 150 grams ball of Buffalo Mozzarella
4 pieces Free-range Eggs

Directions:
1. To make the dough, stir the yeast and sugar into the warm water until it has fully
dissolved. Mix the flour, salt and yeast mixture together with your hands in a bowl
until it forms a dough that easily comes away from the sides of the bowl.
2. Flour a work surface and knead the dough until its elastic (around 10 minutes).
Place the dough back in the bowl, cover with cling-film and leave in a warm place
to rise until it has doubled in size this usually takes 2030 minutes.
3. Pre-heat the oven to 200C/Gas mark 6. Lightly grease a 30cm metal-handled
frying pan with the oil.
4. Once the dough has risen, place it on a floured work surface and briefly re-
knead, rolling into a round that is 5mm thick and will fit into the frying pan.
5. Spread the tomato sauce over the pizza base and sprinkle with baby spinach and
cut plum tomatoes. Tear over the mozzarella and season. Place in the hot oven
for 5 minutes, then remove and gently crack the eggs on top.
6. Place back into the hot oven and cook for 510 minutes, until crispy and golden.
INSIDE-OUT CHEESEBURGERS
If you put the cheese inside the hamburger patty, it infuses the meatand it wont drip
all over the grill or the frying pan. Serve these burgers on the buns of your choice along
with your favorite condiments

Ingredients:
pound Lean Ground Beef
1 teaspoon WorcestershireSauce
teaspoon freshly-ground Black Pepper
2 Tablespoons Shredded Cheddar (about ounce)
2 Tablespoons freshly-grated Parmigiano-Reggiano Cheese (about ounce)
teaspoon Caraway Seeds, lightly-crushed in a spice grinder or in a mortar with a
pestle
1 Tablespoon Canola or other Vegetable Oil

Procedure:
1. Gently mix the ground beef, Worcestershire sauce, and pepper in a medium bowl
with your hands or a wooden spoon; do not mix until the meat fibers break down.
Divide the mixture into four balls, each about 4 inches in diameter; pat each
gently into a -inch-thick patty.
2. In a separate bowl, mix the Cheddar, Parmigiano-Reggiano, and crushed
caraway seeds. Place half this mixture in the center of each of two patties; cover
each of these patties with one of the remaining patties. Press the edges to seal
closed.
3. Heat alarge skillet or saut pan, preferably cast-iron, over high heat until
smoking. Swirl in the oil, and then slip the patties into the pan. Cook for 4
minutes, turning once, for medium doneness; or cook for 6 minutes, turning once,
for well-done. Transfer the patties to a carving board; let rest for 5 minutes before
serving. Alternatively, oil the grill grate, and then heat the grill according to the
manufacturers instructions. Cook the patties over high heat or 4 to 6 inches
above high-heat coals for about 6 minutes, or until cooked through, turning once.
Serve on your choice of bun or roll.

CHEESE SHOP BURGERS

Omit the cheese in the recipe and replace with any one of these combinations:
2 Tablespoons Grated Gruyre and 2 Tablespoons grated Emmenthaler.
2 Tablespoons grated Havarti and 2 Tablespoons grated Asiago.
2 Tablespoons grated smoked Gouda and 2 Tablespoons grated Brie (the Brie
must be very cold tograte).
2 Tablespoons crumbled Gorgonzola and 2 Tablespoons grated Swiss.
2 Tablespoons crumbled Tellegio and 2 Tablespoons grated Manchego.
ITALIAN-STYLE HAMBURGER
Serves 4

Ingredients:
3 slices day-old Italian or French bread (not Sourdough), -inch thick, crusts removed
3 to 4 Tablespoons Milk (nonfat or low fat is okay)
4 Tablespoons extra-virgin Olive Oil, divided
cup finely-chopped Yellow Onion
1 teaspoons Kosher Salt, divided
1 large Egg
Cupfreshly-grated Romano Cheese
About 1 Tablespoon roughly-chopped fresh flat-leaf Parsley
teaspoon granulated Garlic Powder
teaspoon fine, freshly-ground Black Pepper
1 pound ground beef chuck (preferably 80% lean, 20% fat)

Directions:
1. Tear the bread into roughly 1-inch pieces and place in a medium bowl. Pour 3
tablespoons milk over the bread and let stand until the bread is moistened,
about 10 minutes. Squeeze the bread with your fingers; if it feels dry, add the
remaining 1 tablespoon milk. Shred the bread into roughly -inch pieces and
set aside in the bowl.
2. Heat a 12-inch skillet or saut pan over medium heat. Add 1 tablespoon of the
olive oil. When the oil is hot enough to sizzle a
piece of onion, add the onion and saut, stirring occasionally,for
5 minutes. Reduce the heat to low, sprinkle
the onion with about teaspoon of the salt, and
continue cooking until the onion beginsto get sticky,
about 5 more minutes. Remove the pan from the
heat and set aside. 3. In a small bowl, mix the
egg lightly with a fork. Add the cheese, parsley,
the remaining 1 teaspoon salt, the garlic powder, and
pepper and stir with the fork to combine.
Transfer to the bowl holding the bread and stir to
combine. Add the ground beef and sauted onion
and mix with a fork or your hands until all the
ingredients are evenly incorporated. 4. Shape a little of
the mixture into a small patty and fry (or
microwave) to test for seasoning. Taste and add more
cheese, salt, pepper, and/or garlic powder, if
necessary, to bring the flavorsinto balance. 5. Divide into
4 equal portions and shape into roughly -inch-thick
patties. Rinse your hands with cold water to prevent
the mixture from sticking as you gently compress
the patties. (The pattiescan be shaped up to 24
hours ahead. Cover tightly with plastic wrap and refrigerate.
 Bring to room temperature before cooking.) 6. Return the
pan used for cooking the onionsto medium-high heat.
Add the remaining 3 tablespoons oil. When the oil
is hot enough to sizzle a tiny bit of beef,
add the pattiesand saut, turning once, until browned
nicely on both sides and just barely pink inside, 5 to
6 minutes on each side. Serve hot, warm, or at room
temperature. RECIPE SECRETS When I moved to
California, I could never find the tender, flavorful,
boneless Delmonico steaks I grew to love on the
East Coast. When I took a butchery class in
cooking school, I learned that butchers in
different locations have different names for the
same cut of meat. In the Northeast, Delmonico
steaks, cut from the rib roast, were given the name
of the New York restaurant that made them famous.
In California, the same cut is sold as rib-eye
steaks. For the best flavor and texture, season the steaks
36 hours before grilling. I love Fine Cooking magazine,
especially for their great tips and secrets, such as
how to
grill thickly sliced onions. To ensure theyll cook all the way
through before the outside edges burn on a hot grill,
give them a head start in the microwave or in a
steamer. To prevent the onion slices from coming apart on
the grill, skewer them with toothpicks. If available, use round
toothpicks, and twist them in, leaving no exposed ends
to burn. Otherwise, soak toothpicks in water first.