Posts Tagged ‘Swiss cheese’
Are you prepared to meet the thinnest crust ever?! If you are not a thin crust person, this pizza is not for you. Go on and just close the browser right now, I won’t be offended but I will scoff at you because I think this pizza could convert you. So on second thought please stay!
By a show of hands, how many of you have ever had Imo’s pizza? Okay, how many more of you have at least heard of Imo’s pizza? Anyone who did not raise their hand will not understand the craze that this pizza creates, but should still dive in and create this pizza at home. Especially if you don’t have the time to drive to St. Louis. Because today I give to you, homemade Imo’s Pizza.
So what makes this pizza so special, other than it’s geographical exclusivity? Well for starters it has a supremely thin crust, that is crispy yet a little floppy all at the same time. This crust is covered by a moderately thin layer of freshly made pizza sauce, then topped off by Imo’s very own brand of shredded cheese known as Provel – a mixture of white cheddar, Swiss and provolone, with a hint of hickory smoke flavor.
One benefit to living 4.5 hours from St. Louis, is that the grocery stores here happen to carry this fantastical cheese blend. But luckily for everyone else it is easy to fix up a homemade version of it. Granted it won’t be processed all together, but the flavors are all there and that’s what counts. So no matter where you are in the world, you too can experience Imo’s pizza!
For me, the cheese is the selling point. It gets so bubbly and the white cheddar brings such great flavor to otherwise traditional pizza toppings. And it just so happens to be one of my favorite kinds of cheese, and am amazed that I have not topped off any of my pizzas with it before (prepare yourself for more of it to come). Of course, don’t forget to slice it up into Imo-style small square slices, and prepare to fight over your favorite pieces. Are you a middle-crust or an edge-crust person?
One year ago: Avocado Fries
HOMEMADE IMO’S PIZZA
Makes 2-12″ pizzas
2 cups Imo’s Provel cheese
1 cup white cheddar cheese, shredded
1/2 cup Swiss cheese, shredded
1/2 cup provolone cheese, shredded
1 tsp liquid hickory liquid smoke
16 oz. whole tomatoes (diced into fine pieces)
6 oz. tomato paste
1-1/2 Tbsp sugar
1 tsp crushed dried basil
1/2 tsp salt
1/4 tsp dried thyme
2 cups + 2 Tbsp all-purpose flour
1/2 tsp salt
1 tsp baking powder
2 tsp olive oil
2 tsp dark corn syrup
1/2 cup + 2 Tbsp water
2 tsp dried oregano
2 tsp dried basil
1 tsp dried thyme
Favorite pizza toppings
- Preheat oven to 450 degrees, with pizza stone* located on the bottom third of the oven.
- For the sauce: Combine all ingredients in a large bowl and set aside.
- For the cheese: If you can’t find Provel in your local market, it can be easily created. Toss cheeses in a large bowl with the liquid smoke until cheeses and smoke flavoring are completely incorporated.
- For the crust: In a large bowl, sift together the flour salt and baking powder. Add the olive oil, dark corn syrup and water and mix until thoroughly combined. The dough will be stiff. Divide the dough in half, shape into two round balls and roll out thin into two 12″ crusts. Move the crusts to a pizza peel lightly sprinkled with cornmeal.
- Top both crusts with half of the pizza sauce (save the rest for another time), and then divide the cheese between the two. Add your favorite toppings, and sprinkle the seasonings on top.
- Transfer one pizza onto the preheated pizza stone* and bake for 10-12 minutes, or until the underside of the crust is golden brown, and the cheese is golden. You want the crust to be crispy but not too overdone or else it will start to become chewy. Repeat with the second pizza. Allow to settle before slicing into squares, as traditionally done at Imo’s Pizza.
*If you do not own a pizza stone, cook pizza on a thin baking sheet placed on the bottom rack of the oven.
Source: Adapted slightly from Food.com
One night while in Columbus, my friends and I decided to stay in one night and cook dinner together. I just so happened to have brought some recipes along with me (surprise surprise!) and we picked something out of a Taste of Home magazine. What sold all of us was the word bacon and the mention of cheese. Doesn’t take much to interest our taste buds!
The most time consuming part was cooking the bacon. Maybe that was our fault for picking thick-cut bacon but it was totally worth it. This pasta dish reminds me of an grown-up version of macaroni and cheese, but would definitely please all ages. I would like the note that the gluten-free bread crumbs did not get as crispy and brown and regular bread crumbs would, even after turning the broiler on for a couple minutes. But this did not take away from the texture or overall enjoyment of the meal. Definitely going to make this again, especially since I wasn’t smart enough to claim leftovers.
This is my last gluten-free recipe for awhile so for all the gluten-free readers out there, enjoy!
Oh and tomorrow is my 1 year blogoversary!!
GLUTEN-FREE BACON-SWISS PENNE
12 0z. uncooked gluten-free penne pasta
13 bacon strips
1-1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes
3 Tbsp butter
6 green onions, chopped (forgot to buy at the grocery so I used some onion powder instead)
3 Tbsp gluten-free all-purpose flour
4 cups 2% milk
3 cups (12 oz.) shredded cheddar cheese
1-1/2 cups shredded Swiss cheese
1-1/2 cups frozen peas, thawed
3/4 tsp pepper
1/2 tsp dried thyme
3/4 cup dry gluten-free bread crumbs
2 Tbsp butter, melted
- Preheat oven to 350 degrees. Grease a 13 x 9″ baking dish; set aside.
- Cook penne according to the package directions.
- Meanwhile, in a large skillet, cook bacon in batches oven medium heat until crisp. Remove to paper towels; drain, reserving 4 tsp drippings. Crumble bacon and set aside.
- Saute chicken in butter and drippings until no longer pink. Add onion; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil, cook and stir 2 minutes or until thickened. Stir in cheeses, peas, pepper, thyme and bacon.
- Drain penne; add to chicken mixture and toss to coat. Transfer to prepared baking dish. In a small bowl, combine bread crumbs and butter, sprinkle over top. Bake, uncovered, for 30-35 minutes or until golden brown.
Source: Adapted slightly from Taste of Home Magazine September 2011
Disclosure: I received a complimentary copy of the September issue of Taste of Home magazine. I have not been compensated for posting about this recipe and opinions are my own.
I had been craving a French dip sandwich for a very, very long time. And when I found this recipe using a slow cooker I knew it was the one for me. Except for the fact that after working in the lab all day and then going to the gym immediately after, 6-7 hours of cooking time has long been passed. So how do I solve this problem? Boyfriend to the rescue!
Before he started his new job he was at home most days of the week, so I put him to work! I think I was pretty easy on him for this one. Throw a bunch of stuff in a pot at noon, turn it on and we will have something tasty for dinner! But then I had to do the dishes because that’s the rule. S/He who cooks dinner is exempt from dishes. Not a problem though because my craving was finally fulfilled by this delicious sandwich.
1 medium yellow onion
3/4 cup beef broth/stock
1/4 cup reduced sodium soy sauce
1/2 cup water
1 Tbsp Worcestershire sauce
1 Tbsp creole mustard
2 cloves garlic, roughly chopped
~3lb chuck roast
Salt & pepepr
6-8 sandwich rolls, split
6-8 slices of Swiss cheese
- Slice the onion into ~1/4-inch rounds. Keeping the rounds intact, place them in the bottom of the crockpot.
- Add beef broth, soy sauce, Worcestershire sauce, mustard, and garlic to the crockpot.
- Salt and pepper both sides of the roast and place on top of the onions.
- Cook on low 6-7 hours until beef is fall-apart tender.
- Transfer the roast to a cutting board and thinly slice.
- Remove the onions and set aside. I strain the juice into a large “defatter” measuring cup and get rid of the oil that collects on top.
- Return the roast, juice, and onions to the crockpot for up to an hour before serving (I usually switch it to “Keep Warm” so it doesn’t continue cooking).
- Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown.
- Remove the tops from the pan. Lay the beef on the bottom of the rolls and top with cheese.
- Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.
Source: Confections of a Foodie Bride