pizza

Dining Outside the Home: Merriman’s Gourmet Pizza and Burgers in Poipu, Kauai 

Dining Outside the Home: Merriman’s Gourmet Pizza and Burgers in Poipu, Kauai. Sitting at a table for two on the porch of an old Hawaiian plantation sets the tone for regional “farm to table” dining. The expectation of fresh, locally grown ingredients raises the bar even higher. One look at the menu tells you this is going to be an unique dining experience. Although casual, the portion was generous in the mile-high B.K.E. Burger. The beef was medium, as requested, with shredded Kalua pork on top, layered with caramelized onions and house-made Kim Chee for a kick of spice, and lastly, crowned with an egg over easy. Oh, did I mention aged cheddar cheese and romaine lettuce? I had to walk around the shopping center afterwards just to let my stomach settle. (I finished the entire artisan gourmet burger, then wiped my mouth with the blue-striped cotton napkin.) Oink-a-doodle-moo!

Dining Outside the Home: Pietro’s Pizza in Lihue, Kauai 

Dining Outside the Home: Pietro’s Pizza in Lihue, Kauai! Just a stone’s throw within walking distance from Kalipaki Beach is a New York-style pizzeria where the crust is thin, hand-tossed to perfection, and every order is cut into eight wide slices. “Makes it easy to fold in half to eat”, we’re told. Crisp and smoky flavored meat toppings complement the bubbly cheese and chewy crust baked in a brick oven. Whether you eat it there or buy it by the slice, check them out when your taste buds crave something Italian. 

Dining Outside the Home: Brick Oven Pizza in Wailua, Kauai 

Dining Outside the Home: Brick Oven Pizza in Wailua, Kauai. When you get that craving for a taste of the mainland, head to this popular pizzeria because they’re hard to find on a tropical island. The buttery crust is soft and chewy with just a hint of garlic. Whether you go Traditional Pepperoni, Hawaiian BBQ Chicken, or Specialty Bay Shrimp and Fresh Garlic, the experience is worth the stop. Mix up the ingredients by choosing pineapple, anchovy, or zucchini extras. The menu features a list of endless opportunities. The UtiMEAT Specialty Pizza boasts seven kinds of meat toppings including Portuguese sausage and bacon. It fulfills the meat-lovers’ addiction until you crave something else. 

Dining Outside the Home: Pizza Nova of Point Loma San Diego, California 

Dining Outside the Home: Pizza Nova of Point Loma San Diego, California! You gotta love a pizzeria that serves hand-tossed garlic knots rolled in rosemary butter as soon as you reach your table. A view of the water doesn’t hurt either. The wood burning ovens lent a coziness to the atmosphere as aromas of time-honored Italian dishes kept our heads spinning. A traditional meat-lover specialty pizza oozing in heirloom San Marzano tomato sauce and fresh mozzarella was delivered to the table on a pedestal. Within seconds, the crunch of the award-winning crust had us yearning for more. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Salad and Slice! Now here’s a perfect combo that won’t set you back on the calorie-counter scale. One slice of pizza with a garden salad is a deliciously satisfying portion any time of day or night. Add a Greek peperoncino and a couple of olives for that burst of flavor and you’ll be patting yourself on the back for stirring up that wall of will power. Who says you can’t have your cake (or pizza) and eat it, too?
SALAD AND SLICE
Ingredients Single Serving Pizza: 

1/2 cup bread flour

1/2 teaspoon olive oil

1/4 teaspoon active dry yeast

1/4 teaspoon sugar

1/4 cup warm water

Pinch salt

Toppings of your choice
Instructions:

Get the oven warm and then turn it off. This helps the dough to rise. Combine flour, yeast, olive oil, and sugar. Gradually add the warm water and stir. Sprinkle with a pinch of salt. Knead the dough on a floured surface until it forms a ball. Place the ball in a bowl, cover it loosely with plastic wrap and set it in the warm oven for 30 minutes. It will double in size. Remove from oven, flatten to the size of a plate, and add sauce and desired toppings. Bake on a pizza stone in a 400° oven for 12-15 minutes. Cut into 4 pieces for now and later. 
Ingredients for Garden Salad:

1-2 Romaine leaves, gently torn

2 cherry tomatoes, halved

1 teaspoon Parmesan cheese

2-3 crunchy croutons

Garlic Vinegar and Olive Oil, salad dressing
Instructions:

Mix together and serve. 

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? The Daily Special: Impressive Pizza Crust! When it comes to making homemade pizza, two factors are critical to taste: Crust and Sauce. (We’ll address pizza sauce another day.) It becomes personal whether you prefer a thin and crispy crust or a deep dish pizza pie. Fortunately, my husband and I are partial to a thin crust. Choosing your “method of madness” takes practice as well. Experts recommend kneading the dough and getting pretty rough to develop the gluten. Others use a bread machine for maximum results. I found my food processor passed the test with this impressive crust. Later on, I may try another. 
IMPRESSIVE PIZZA CRUST
Ingredients:

2 cups bread flour, plus more for work surface

1 tablespoon sugar

1 1/2 teaspoons active dry yeast

1 cup warm water

1 tablespoon olive oil, plus more for work surface

1/3 teaspoon sea salt

Cornmeal for pizza pan
Instructions:

In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube. Process until dough is just combined and no dry flour remains, about 10 seconds. Let dough rest for 10 minutes. Then add olive oil and salt to dough. Process until dough forms a satiny, sticky ball that clears the sides of the bowl, 30-60 seconds. Remove dough from bowl and knead briefly on a lightly oiled countertop until smooth, about 1 minute. Shape dough into a tight ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days. 
After 24 hours divide the dough into 2 equal portions. (Wrap one tightly with plastic wrap and return to the refrigerator for later use if you are only making one pizza pie at this time.) Shape dough on lightly oiled baking sheet; cover loosely with plastic wrap coated with nonstick cooking spray. Let stand one hour. Preheat the oven to 425°. Then coat the ball of dough with flour and place on a well-floured countertop. Knead and stretch the dough without breaking. Spread olive oil lightly to grease pizza pan. Sprinkle corn meal over the olive oil forming a thin even layer. This keeps the crust from getting soggy and adds a nice crunch to the texture of the crust. Transfer dough to pizza pan. Using fingertips, gently flatten and stretch as you go, until it reaches the edges. Press down around the edges of the pan to create a border, which will keep the sauce and toppings from seeping while baking. Place in oven and bake crust for 10 minutes without toppings. Remove and add pizza sauce plus desired ingredients. Reduce oven heat to 400° and bake an additional 20 minutes until crust is crispy and toppings bubbly. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? A Second Helping of Veggie Pizza! Now don’t get this confused with your typical pizza parlor favorite. This particular dish is served cold as an appetizer or a side dish. And it’s easy to bake-and-take for cookouts and picnics. One recipe serves 24 easily, giving you enough for that second helping. 
VEGGIE PIZZA 
Ingredients:

2 8-ounce cans of Crescent rolls

2 8-ounce blocks of Neufchâtel cheese

1 cup mayonnaise 

1 package dry Ranch dressing mix

1 cucumber, peeled, cut-up, and seeds removed

1 small head of broccoli florets

3 carrots, peeled and chopped

1 cup finely shredded sharp cheddar cheese
Instructions:

Preheat oven to 375°. Unroll dough and press out onto an ungreased 11 1/2″ x 17″ baking sheet to form a crust. Bake 10 minutes or until golden brown. Cool completely. In a small bowl, mix Neufchâtel cheese, mayonnaise, and dry Ranch mix until smooth. Spread evenly on cooled crust. Layer cheese mixture with cucumber, broccoli, and carrots. Press lightly. Top with cheddar cheese. Cover and refrigerate 2 hours or overnight. Cut into small bars or triangles.