Cooking with Carrie

Happy Mother's Day!!!

Calzone and pizza night!
The key to a great crust is preheat ur pizza stone under the broiler while putting sauce on crust. Then change temp to 550. Use peel to transfer crust onto stone...par bake 5 min. Pull out and top. Then put back on stone and bake for about 8 min in upper half of oven. Ecco Fatto.
Magnificico. 👩‍🍳 🇮🇹 🍕
BTW...the best pizza I have ever made. I believe I have it down to a science. My tips amd tricks were from Italian you tubers.
It called for fresh basil and ricotta and I didn't have either but improvised.
Also if u haven't bought Dellalo pepperoncinis....u are missing out!!! The absolute best!

Dinner.
Blackened chicken breast with pepperocini and mushrooms with Swiss cheese melted on top.
Homemade cheddar bay biscuits.
Steamed broccoli.
Roasted red potatoes.
Mussels in a garlic chicken broth white wine sauce garnished with fresh Italian parsley.

Homemade pizza night. 🍕
Floured a round cookie sheet on the bottomside. Prepared pizza on it to make a peel. Had pizza stone bottom side up in preheated 500 degree oven. Transferred the pizza on the stone and baked on lowest rack in oven for about 15 min. Keep an eye on it.
Brush crust with garlic butter before serving.
(This is store bought refrigerated pizza dough. I let rise for about 40 min covered in the oven on the bread proof option. Don't use rolling pin to spread dough use your fingers. Also before allowing to rise don't knead just fold inward a few times to introduce air to make a puffy crust )