Pizza and Fondue and Smores, Oh My!

As promised, photo proof that we are dating and love it!

Week One: Home Made Pizza
Even down to the crust and sauce, yes sir this was a true blue homemade pizza!



Week Two: Theme Night
Tim did all the planning on this one and I was treated to a Night in Italy, complete with fondue (which may actually be French...), Pavarotti, and the movie Letters To Juliet.  So fun! 

Week Three: Smores
How convenient that for Christmas we got marshmallow roasting sticks.  Tonight we pulled those bad boys out, fired up the stove, and enjoyed a huge sticky mess.

Huge coincidence that so far, all of our dates have been food related...
We haven't picked yet for week four, but I'm finding myself a little giddy about it!  This new year's resolution may actually go all the way.

And now the how-to's, so you can date too.

Pizza Crust:
2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 teaspoon salt

2 tablespoons olive oil

3 1/3 cups all-purpose flour

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes

2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Pizza Sauce:

1 (6 ounce) can tomato paste

6 fluid ounces warm water

3 tablespoons grated parmesan cheese

1 teaspoon minced garlic

2 tablespoons honey
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.

2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Fondue:
1/2 pound shredded swiss cheese

1/2 pound shredded Gruyere cheese

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup milk and a splash of lemon juice as needed for texture

Simmer milk and lemon juice in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.