Food
The Mauro Family Bacon and Pineapple Pan Pizza | The Kitchen | Food Network
Pineapple pizza lovers, this is a MUST-try!
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The Mauro Family Bacon and Pineapple Pan Pizza
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 3 hr 40 min (includes rising and cooling time)
Active: 30 min
Yield: 4 servings
Ingredients
Dough:
3/4 cup water at 105 to 110 degrees F
One 1/4-ounce package dry instant yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups all-purpose flour, plus extra for dusting
1/2 teaspoon kosher salt
2 tablespoons corn oil
Pizza:
8 slices bacon
1 1/2 cups pizza sauce (store-bought or homemade)
1 pound whole milk low-moisture mozzarella slices, from the deli (see Cook’s Note)
1 cup pineapple, fresh or canned, 1/2-inch dice
Directions
For the dough: Combine the water, yeast and sugar in a stand mixer fitted with the dough hook and let it bloom until bubbly, about 5 minutes. Add the flour, salt and 1 tablespoon corn oil and mix on medium-low for 5 minutes. Add the remaining tablespoon oil to a 12-inch cast-iron or heavy oven-safe skillet and paint it with a brush all over and up the sides. Place the dough in the center of the skillet and cover in plastic wrap. Let rise until doubled in size, for up to 2 hours.
For the pizza: Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
Arrange the bacon slices on the lined sheet tray and bake until slightly crisp but still soft in the middle, 5 to 8 minutes. Let cool, then cut into 1-inch strips. Set aside until ready to use.
Turn the oven up to 500 degrees F.
Press the dough down lightly in the skillet until it reaches the edge. (If the dough is being temperamental and not stretching, cover with plastic wrap and let it chill out for 10 minutes to let the dough relax, then press it to the edge.) Ladle a layer of sauce on the dough and evenly spread to the edge. Now it’s cheese-shingling time! Start around the edge, letting the cheese go up the inside wall of the skillet and then covering the middle so there is one even layer of cheese on the pizza. Top with an even sprinkling of pineapple and bacon.
Bake the pizza until both the cheese crust around the edge is golden brown and the toppings are nicely charred and bubbling, 20 to 30 minutes. I like using a fish spatula to gently and carefully lift a portion of the crust to peek underneath and see if it is getting super golden brown. You may need to move the skillet to the top rack or bottom rack depending on whether the top or bottom crust chars
first. Let the pizza cool for 10 minutes. Slice and serve!
Cook’s Note
The mozzarella sheets are key!
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The Mauro Family Bacon and Pineapple Pan Pizza | The Kitchen | Food Network
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Season 15 of Halloween Wars was a nail biter! Watch as teams race against the clock to finish their creative Halloween displays, pushing their skills to the limit as the final seconds count down.
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Down to the Wire! 😱⏳ Halloween Wars | Food Network
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Ina Garten’s caramelized butternut squash is tossed with melted butter, brown sugar, salt and pepper, then roasted until tender and golden brown with a sweet, caramelized glaze.
#InaGarten #BarefootContessa #FoodNetwork #ButternutSquash
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Caramelized Butternut Squash
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Prep: 15 min
Cook: 55 min
Yield: 6 to 8 servings
Ingredients
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
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Ina Garten’s 5-Star Caramelized Butternut Squash 🤩 Barefoot Contessa | Food Network
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Sarah Mountain joins the pod to talk about bringing her pastry expertise to the new season of Harry Potter: Wizards of Baking. She shares how her grandfather inspired her culinary career, the lessons she’s learned working in some of London’s most prestigious kitchens, and why great desserts should taste just as magical as they look. Plus, she puts a pastry chef’s spin on iconic Harry Potter treats in a game inspired by the Hogwarts Express candy cart!
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Guy Fieri visits Oohhs & Aahhs Gourmet Deli in Washington, D.C., a neighborhood spot serving up Southern comfort food, including their shrimp and grits.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Oohh’s & Aahh’s: https://oohhsnaahhs.com
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Guy Fieri Dives Into Southern Shrimp and Grits 🔥🍤 Diners, Drive-Ins and Dives | Food Network
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