Herb Crock-Pot Dinner Rolls – Easy Thanksgiving Baking

crock-pot buns

This week is Thanksgiving and we have to make the most of our oven space. Scheduling what will go in and out of the oven is just shy of a NASA level endeavor. By the time the pies come out, the Turkey must go in and then what to do about the rolls? There is an easy answer. What was originally a lark, bread in the slow-cooker has become my go-to holiday baking method. As you orchestrate the yams and dressing in the oven, your rolls can be baking on the counter. I made a savory herb dough for our Thanksgiving meal, but really you can bake just about any of our breads in this method.

Sheet Pan Pizza

sheet pan pizza

My kids are crazy about pizza. I could really make it every night of the week, and they would never complain. Most pizza nights I turn to stovetop pizza because it is so fast and easy, but I’m finding the older they get, a thicker crust fills them up and keeps them happy.

I received a copy of Ken Forkish‘s wonderful new book, The Elements of Pizza, and was happy to find a classic ‘Grandmpa Pie’ recipe on it’s pages. This pizza is parbaked in an oil-brushed half sheet pan, which helps keep the crust crispy without over baking the cheese. Toppings are then added, and the pizza is baked again and finished under the broiler. It was an instant hit when I made it.

Because this version of pizza is a little more time consuming, I tried it out with our no-knead pizza dough. Sure enough, it was just as delicious, and my family couldn’t tell the difference.

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Deep Dish Pizza

Deep Dish Pizza

Deep dish pizza is a favorite meal around my house, but I often forget to add it to our weekday meal plan. This week, however, I was ahead of the game, and planned for pizza night. No-knead cornmeal olive oil dough makes this almost too simple, and the thick pizza slices filled with sausage and cheese meant one piece each was enough for all of us. Of course, it’s been requested again, and next week I think I’ll stuff it full of onions, green pepper, and mushrooms, for a vegetarian take.

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Mushroom Garlic Thyme Stovetop Pizza

mushroom garlic thyme stovetop pizza | bread in 5

Pizza for dinner is always a favorite around my house, and while I’ve tried it every which way: classic margherita, deep dish, hand tossed, and grilled, it had been awhile since I’ve made a stovetop version. Our Artisan Pizza and Flatbreads in Five Minutes A Day book has a great recipe for pizza made in a cast iron skillet, and after making it quite often this past week I remembered how easy and tasty this method is. It’s perfect for dinner, but especially for lunch; pizza is ready quickly without even turning on the oven.

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Olive Oil Flatbread with Asparagus and Caramelized Onion Spread

olive oil flatbread with asparagus and caramelized onion spread | bread in 5

The asparagus season is short, and since we’re on the very tail end of it, working it into a flatbread seemed like a good idea. Technically this might just as easily be a pizza, since there is sauce, some cheese, and a heaping of vegetables. Either way, it’s a delicious dinner. The caramelized onion spread is sweet, and adds a nice backdrop of flavor. The asparagus is peeled into ribbons, and this technique helps them bake easily, leaving a tender bite and a subtle flavor. Goat cheese lends just a bit of tang, and if you happen to have chives growing in your garden, topping it all off with chive flowers makes a beautiful presentation.

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