While doing research on the pantry meals in a jar thing that I've been posting in the other thread I ran across this blog entry on the Chef Tess website. I've made pizza while camping - even the infamous "squirrel pizza" that some times makes an appearance in some of the stories I write - so I find this version interesting. No squirrels included but it looks like it might just be something that could be pulled together and left on the pantry shelf for when you just don't feel like any else. Would be a big hit with the younger set as well ... both for eating or for turning it over to them to cook on their own.
Several of the ingredients should be easy to substitute out for less expensive versions. For instance they call for a certain brand of instant marinara sauce, well heck you can find powdered marinara sauce in the area of the grocery where you find the brown gravy mix, taco seasoning, chili seasoning, etc.
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Originally posted at http://cheftessbakeresse.blogspot.com/2013/07/shelf-stable-complete-pizza-kits-for.html
Shelf-Stable Complete Pizza Kits for Camping and Beyond
Last Night I got to teach a a semi-exclusive class with The Cooking and Baking Club at the Honeyville Salt Lake City Store. I spent the evening teaching how to make these awesome shelf-stable pizza kits. These are "just add water" simple and they use the technology of freeze-dried cheese. Yes. It is real cheese. Yes, it hydrates beautifully and gets gooey and awesome for pizza. Yes it is shelf-stable for a very long time. These kits are perfect for any day of the week! They're easy to make, and delicious! I figure that all of you out-of-state will still love to see them, right?!
The crust is a quick rise with the addition of some baking soda and buttermilk powder so it will raise light and fluffy! The other secret, is the addition of a tablespoon of lemonade powder. It is just enough to give the lemon-herb crust a fantastic depth. I use my spice blends because I know what they taste like. If you have a favorite, go with it, right? That being said, mine are online here. I'm not checking your cupboard, do whatever you want my dears.
Pizza Kits for Camping and Beyond
Each kit:
• 1 quart-sized bag crust mix
• 1 snack-sized bag sauce mix
• 1 sandwich-sized bag 2 cups freeze-dried cheese
I use freeze-dried mozzarella cheese for the Italian and Freeze Dried Cheddar Cheese for the Enchilada Pizza.
Storage: Place all bags in a mylar bag or PETE container with a metal lid and an oxygen absorber.* Seal. Store meals in a cool dry place. Meals will be shelf-stable up to 2 years with an oxygen absorber. *If making vegetarian pizza, no oxygen absorber is needed, but they will only be shelf-stable about 6 months.
Crust quart bag:
No-Raise Lemon and Herb Pizza Crust Mix
3 cups Honeyville California's Best Bread Flour
1T lemonade powder
¼ cup buttermilk powder
1 tsp salt
1 1/2 tsp baking soda
1T Chef Tess Romantic Italian Seasoning (or Fajita seasoning for Southwest pizza)
¼ cup powdered shortening
1T SAF yeast or Instant active-dry yeast
Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes. Roll or stretch-out into a 10-12 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through.
Sauce Bags :
Chef TessBakeresse™ Instant Marinara Sauce
1/4 cup tomato powder
2T freeze-dried onion
2T freeze-dried bell peppers
2T freeze-dried mushrooms
1T granulated honey
1tsp Chef Tess Romantic Italian Seasoning (online they are here)
1/4 cup ultra-gel
Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well.
For meaty sauce, add 1/2 cup freeze-dried sausage and increase water to 2 1/2 cups. Always use an oxygen absorber if you use the real meat.
Chef TessBakeresse™ Instant Fiesta Enchilada Sauce Mix
1/4 cup ultra-gel
1 ½ T freeze-dried onion
2T tomato powder
2T -4T ground ancho chile powder
1/4 tsp Chef Tess Wise Woman of The East Spice Blend (online they are here)
1T Chef Tess Fajita Seasoning (online they are here)
1 tsp baking cocoa (not hot chocolate)
2 tsp chicken bouillon (I like the no msg versions)
2 tsp lemonade powder
Directions: Combine the enchilada sauce mixture with 2 cups of cool water. Whisk well.
For Chicken enchilada pizza: add 1/2 cup freeze-dried chicken to the sauce bag and increase the water to 2 1/2 cups when hydrating. Always use an oxygen absorber if you use the real meat.
I apply a label with the baking directions onto the container so I can remember what the heck I'm supposed to do.
Chef Tess Bakeresse Shelf-Stable Gourmet Pizza Kit
Crust Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes. Hydrate sauce and cheese. Roll or stretch-out into a 10 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through.
Sauce Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well.
Cheese: Lightly mist with cool water and allow to hydrate about 10 minutes. Top Pizza.
Several of the ingredients should be easy to substitute out for less expensive versions. For instance they call for a certain brand of instant marinara sauce, well heck you can find powdered marinara sauce in the area of the grocery where you find the brown gravy mix, taco seasoning, chili seasoning, etc.
-------------------------
Originally posted at http://cheftessbakeresse.blogspot.com/2013/07/shelf-stable-complete-pizza-kits-for.html
Shelf-Stable Complete Pizza Kits for Camping and Beyond
Last Night I got to teach a a semi-exclusive class with The Cooking and Baking Club at the Honeyville Salt Lake City Store. I spent the evening teaching how to make these awesome shelf-stable pizza kits. These are "just add water" simple and they use the technology of freeze-dried cheese. Yes. It is real cheese. Yes, it hydrates beautifully and gets gooey and awesome for pizza. Yes it is shelf-stable for a very long time. These kits are perfect for any day of the week! They're easy to make, and delicious! I figure that all of you out-of-state will still love to see them, right?!
The crust is a quick rise with the addition of some baking soda and buttermilk powder so it will raise light and fluffy! The other secret, is the addition of a tablespoon of lemonade powder. It is just enough to give the lemon-herb crust a fantastic depth. I use my spice blends because I know what they taste like. If you have a favorite, go with it, right? That being said, mine are online here. I'm not checking your cupboard, do whatever you want my dears.
Pizza Kits for Camping and Beyond
Each kit:
• 1 quart-sized bag crust mix
• 1 snack-sized bag sauce mix
• 1 sandwich-sized bag 2 cups freeze-dried cheese
I use freeze-dried mozzarella cheese for the Italian and Freeze Dried Cheddar Cheese for the Enchilada Pizza.
Storage: Place all bags in a mylar bag or PETE container with a metal lid and an oxygen absorber.* Seal. Store meals in a cool dry place. Meals will be shelf-stable up to 2 years with an oxygen absorber. *If making vegetarian pizza, no oxygen absorber is needed, but they will only be shelf-stable about 6 months.
Crust quart bag:
No-Raise Lemon and Herb Pizza Crust Mix
3 cups Honeyville California's Best Bread Flour
1T lemonade powder
¼ cup buttermilk powder
1 tsp salt
1 1/2 tsp baking soda
1T Chef Tess Romantic Italian Seasoning (or Fajita seasoning for Southwest pizza)
¼ cup powdered shortening
1T SAF yeast or Instant active-dry yeast
Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes. Roll or stretch-out into a 10-12 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through.
Sauce Bags :
Chef TessBakeresse™ Instant Marinara Sauce
1/4 cup tomato powder
2T freeze-dried onion
2T freeze-dried bell peppers
2T freeze-dried mushrooms
1T granulated honey
1tsp Chef Tess Romantic Italian Seasoning (online they are here)
1/4 cup ultra-gel
Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well.
For meaty sauce, add 1/2 cup freeze-dried sausage and increase water to 2 1/2 cups. Always use an oxygen absorber if you use the real meat.
Chef TessBakeresse™ Instant Fiesta Enchilada Sauce Mix
1/4 cup ultra-gel
1 ½ T freeze-dried onion
2T tomato powder
2T -4T ground ancho chile powder
1/4 tsp Chef Tess Wise Woman of The East Spice Blend (online they are here)
1T Chef Tess Fajita Seasoning (online they are here)
1 tsp baking cocoa (not hot chocolate)
2 tsp chicken bouillon (I like the no msg versions)
2 tsp lemonade powder
Directions: Combine the enchilada sauce mixture with 2 cups of cool water. Whisk well.
For Chicken enchilada pizza: add 1/2 cup freeze-dried chicken to the sauce bag and increase the water to 2 1/2 cups when hydrating. Always use an oxygen absorber if you use the real meat.
I apply a label with the baking directions onto the container so I can remember what the heck I'm supposed to do.
Chef Tess Bakeresse Shelf-Stable Gourmet Pizza Kit
Crust Directions: Combine with 1 ¼ cup cool water and knead until a soft dough is formed, about 5 minutes. Allow dough to rest 5-10 minutes. Hydrate sauce and cheese. Roll or stretch-out into a 10 inch circle. Top with hydrated sauce and cheese and place in a heated Dutch oven or baking pan. Bake 425 degrees 25-30 minutes until cooked through.
Sauce Directions: Add 2 cups warm water (depending on how thick you want your sauce) and stir well.
Cheese: Lightly mist with cool water and allow to hydrate about 10 minutes. Top Pizza.