1.25 lb. ball of pizza dough

Butter or cooking spray (optional)

Pizza or marinara sauce

8 oz. Ricotta cheese

2 cups shredded mozzarella cheese

Salt

Ground pepper

½ - 1 cup shredded mozzarella cheese

Procedure:

Preheat your oven to 450F.

In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.

Coat bottom and sides of the ���ֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.

Prebake the dough for about 5-7 minutes, remove from the oven and spread a layer of sauce on the bottom of the pizza.

Next, the ricotta/mozzarella mixture, and top with the last bit of shredded mozzarella. If you want to add pepperoni, sausage, veggies, or additional toppings, add them before the shredded mozzarella.

Bake in the oven until the crust is golden brown, about 15-20 minutes.

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1.25 lb. ball of pizza dough

Butter or cooking spray (optional)

6 oz. Ricotta cheese

2 cups shredded mozzarella cheese

3 links cooked Italian Sausage- sweet or spicy

4 cups fresh baby spinach

2 gloves garlic, minced

1 shallot, finely diced.

Salt

Ground pepper

Fresh grated parmesan, if desired

Procedure:

Preheat your oven to 450F.

In a bowl, mix together the ricotta and 2 cups mozzarella, season to taste with salt and pepper. Set aside.

Slice the cooked sausage into 1/4 inch pieces, set aside.

Warm two teaspoons of extra virgin olive oil in a fry pan over medium heat. Add the spinach, shallot, and minced garlic to the pan and sauté for 7-10 minutes.

Coat bottom and sides of the ���ֵ羺 Deep Dish Pizza Stone with melted butter or non-stick spray, if using. Use your hands to spread out dough across the bottom and up the sides of the pan. If there is any excess, you can cut it off.

Prebake the dough for about 5-7 minutes, remove from the oven and spread half of the ricotta mixture on the dough. Add the sausage and spinach to the remaining ricotta mixture and gently fold all ingredients together. And spread evenly on top of the first layer of cheese.

Sprinkle fresh grated parmesan on top, if using.

��Bake in the oven until the crust is golden brown, about 15-20 minutes.

Prep Time: 20 minutes

Bake Time: 20 minutes

Yield: 8 servings

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5 slices of bacon, chopped and cooked until slightly crispy

2 Tbsp. butter, melted

8 oz. cheddar cheese (cold cheese will grate more easily)

6 Tbsp. butter* (For grating purposes, place your butter in the freezer for at least 20 minutes before starting the recipe)

1 1/2 cups all purpose or pastry flour

1/2 cup corn flour

2 tsp. baking powder

1/2 tsp. + 1/8 tsp. baking soda

1/2 tsp. salt

1 Tbsp. dried rosemary

1 cup buttermilk

garlic salt for garnish, optional

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While waiting for your butter to get cold, chop and cook your bacon in a small saute pan until it is slightly crispy.�� Remove cooked bacon pieces from the pan, setting the bacon aside and removing the pan from the heat.�� Place the 2 Tbsp. of butter into the cooling pan.�� This will melt the butter without the fear of burning it.

Place your baking stone into your oven and preheat to 450°F.

With the Ankarsrum mixer turned on its side, attached the Vegetable Cutter Attachment with the large grating drum. Click for a refresher on the the use of this attachment.�� With the machine set to high speed (about 6 o'clock on the speed dial), place a medium sized bowl under the attachment and run the block of cheese through the attachment.�� Turn the machine off and remove the grating drum to make sure no cheese is left in the attachment.�� Set cheese aside.

Replace the grating drum into the housing and re-secure with the locking ring.�� Place a small bowl under the attachment and turn machine to high speed.�� Take the cold butter from the freezer and run through the grater with the help of the plastic plunger.�� Once grated, turn machine off and remove grating drum to make sure no butter is left in the attachment.*If you do not plan on grating your butter, cut into 1 Tbsp. pieces and allow to fully come to room temperature and proceed as normal with the recipe.*

Remove the Vegetable Cutter Attachment and turn machine upright.�� Place the beater bowl, fixed with the single wire whips onto the Ankarsrum base.�� Combine the flour, corn meal, baking powder, baking soda, salt and rosemary into the mixing bowl and turn on low just until combined.

Add the grated (or room temp.) butter and mix on low just until a crumbly texture is achieved.�� Add the grated cheese and chopped bacon to the mixture and slowly pour in the buttermilk.�� Mix on low just until a soft dough is formed (no more than 1 minute).�� Do not over mix as this will cause your scone to be tough.�� Once dough is formed, turn machine off and turn dough out onto a slightly floured board or pastry mat.�� Sprinkle a bit of flour onto the dough and with floured hands, fold and turn the dough a few times to form a somewhat uniform ball.�� Remember, do not handle too much.�� With a floured rolling pin or just with your hands, press/roll dough into an 8-10 inch round and about 2 inches thick.

Remove your hot stone from the oven and gently move your dough round onto the stone.�� With a large knife, pastry cutter or pizza cutter, cut into 8 equal pieces.�� With a pastry brush, baste tops of scones with melted butter and sprinkle a bit of garlic salt if desired.�� Place stone back in the oven and bake 18-20 minutes or until scones are golden brown.

When done, remove the scones from the baking stone with a large spatula and allow to cool slightly before serving.

1 pound ripe tomatoes, any mixture will do

5-6 slices low moisture mozzarella cheese

Ready-made pie crust

5-6 basil leaves

Balsamic glaze

All-purpose flour

Salt

Pepper

Procedure

Slice your tomatoes about ¼” thick, layer into a colander and sprinkle with a few pinches of salt in between the layers. Allow to drain for at least 45 minutes and up to an hour. Tip: once in a while, tilt the colander side to side to ensure the water is sufficiently draining.

While the tomatoes are draining, put the ���ֵ羺 Pizza Stone (round or rectangular) in the oven and preheat to 425F.

While the oven is preheating, take your store bought pie crust and leave on the counter so it can come to room temperature. Once the oven has reached 425F, dust a little bit of all-purpose flour on your counter and unroll the pie crust. Use a rolling pin to create a large circle that measures 1/8” thick. Transfer dough to a lightly floured pizza peel.

Remove the tomatoes from the colander and drain them further by laying the tomatoes on several layers of paper towel.

Arrange the drained tomatoes on the dough leaving a 1 ½” boarder. Break the mozzarella into pieces and randomly place on the tomatoes. Season with salt and pepper.

Fold the edges of the dough over the tomatoes, pleating as you go. Use the pizza peel to transfer the tart onto the pizza stone. Bake in the oven until the tart is golden about 30-35 minutes. Remove from the oven and allow to cool for at least 10 minutes, drizzle with balsamic glaze before cutting. ��

Ingredients

1 sheet frozen puff pastry, thawed but still cold.

1 egg, beaten

1 1/2 cups finely grated gruyere cheese

1 pound slender asparagus

Salt and coarse ground black pepper

Extra virgin olive oil

Balsamic reduction

Place a rack in the center of the oven and preheat oven to 400 degrees F.�� Line a baking sheet with parchment paper and set aside.

Unfold thawed puff pastry onto a lightly floured work surface.�� Most commercially made puff pastry sheets are sold folded into thirds.�� Unfold the pastry and slice into thirds at the creases.�� Cut each strip in half, creating six equally sized rectangles.

Gently press each rectangle with your fingers, flattening slightly.�� With a small pairing knife, score a 1/4 inch boarder along the inside of each rectangle.�� Arrange 1 inch apart on the prepared baking sheet.

Brush each square lightly with beaten egg. Sprinkle with salt and coarse ground black pepper.�� Top with a generous sprinkling of grated cheese.�� Press five to six asparagus spears into the cheese. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.

Bake for 20 to 25 minutes, until puff pastry is golden brown and asparagus is cooked through.�� Remove from the oven, allow to cool for 10 minutes before serving.�� Serve with thick balsamic reduction.