Recipe – Page 2 – Hoots of a Night Al

Homemade Pizza in Less Than 1 Hour!

Hey y’all! This easy homemade pizza has quickly become a favorite in our home. A few weeks ago, Louis and I got ingredients to make a pizza together, and it turned out so tasty we’ve made one once a week since then!

Here are the ingredients we use:

1 pack Weisenberger Pizza Crust Mix

1 jar Mezzetta Authentic Pizza Sauce

HEB Cheese – Pizza Blend

Hormel Original Uncured Pepperonis

Feel free to add any other toppings you enjoy on your pizza! Duh. The Weisenberger Pizza Crust Mix is awesome because it gives you a homemade pizza taste without having to make it totally from scratch and wait around all day for the dough to rise. You simply add hot water and let it rise for at least five minutes (we usually give it around 30 minutes). The Mezzetta pizza sauce was recommended by my parents, and it is YUM-O. One jar lasts for about three pizzas, and I even dip my pizza in it because I love the taste so much! I think these two ingredients are really what make this pizza so delicious. Feel free to branch out on the cheese and toppings as your little heart desires, but don’t say I didn’t warn you if you stray from Weisenberger and Mezzetta and your pizza tastes like Italian turds.

Another optional ingredient is a handsome sous chef. (To help in the kitchen obvi…not to chop up for your ‘za.)

Follow the ingredients on the Weisenberger pizza crust mix by adding 1/2 cup of hot water to your mix and stirring it up. Then, cover it in a little oil and form it into a ball. I cover my mixing bowl with a kitchen towel and set it outside to let it rise in the miserable Texas heat.

Once your dough has risen, spread it out into a circle (or a different shape if you’re feeling jazzy) on your greased pizza pan and add your selected ingredients. I also usually add some melted butter and garlic powder to the crust because we are oh-so fancy. Set your oven to 500 degrees, and bake your pizza for 10 minutes.

Just like that you’ve got a fresh, yummy homemade pizza! This pizza is the perfect size for Louis and I to split. If you’re cooking for more than two, then um…buy more ingredients, obviously.

From prep to plate this pizza takes less than an hour to make, so it’s perfect when you’re craving homemade pizza but don’t have all day to wait for the dough to rise! Hope you enjoy this simple, homemade pizza soon!

Creamy Salsa Verde

September 9, 2013 No Comments

Hey y’all! Okay, anyone from Texas knows that chips and dip is basically its own food group. There’s hot sauce, green sauce, queso, guacamole…the list goes on. A little while ago, I pinned this Creamy Salsa Verde recipe from Savvy Style, Mindful Home. Typically, I just view things on Pinterest as a way to make me feel like a frumpy, non-crafty, terrible cook who is bad at applying make up and unable to adequately decorate my home for holidays or throw a party. However, every once in a while, I dig through my 636 pins (not an exaggeration) and attempt to improve my feelings of inadequacy. I typically love green sauce at Mexican restaurants but honestly never have any idea what it contains. I hoped this simple recipe would have a similar taste, so I spent a little time one afternoon whipping it up.

I have listed the ingredients and directions below. Something to keep in mind though, is that this recipe is very versatile and customizable. For example, if you love cilantro (I’m looking at you, Sassy Kat), throw an extra handful in. My husband loves lime, so I squeezed in some extra lime juice. Feel free to make it your own with your favorite ingredients!

First things first: wash your hands. Kidding! But seriously. Then, gather up all of your supplies! If you don’t have a food processor, I’m sure a blender would work just as well.

Follow along with these easy steps to create the salsa.

6jalapeno

Seriously, make sure you remove all of the jalapeño seeds…those little buggers are HOT. Also, if you get any jalapeño juice on your hands, make sure to wash them immediately. If that juice gets in your eye accidentally, you will not be finishing this salsa. And you will be writhing on your kitchen floor in pain.
8lime Once you’re done, it can be served immediately or poured into a container to be chilled in the refrigerator. One option is a leftover pickle jar that your husband keeps asking why you’re saving. (See, babe!? I TOLD you I’d find a use for it! 🙂 ) You can simply eat it with chips and dip, or it can be poured over tacos to add some flavor.

My thoughts? This salsa is okay. I tried it with some Tostitos immediately after I blended it, and I was NOT a fan. However, even though I wanted to throw it all away, I let it chill for a day. I tried it again, and it was MUCH tastier after the flavors had a chance to blend and “marinate” some. Overall, I would give it 3 out of 5 hoots.

If you’re having a fiesta and you want a variety of salsas for your guests to sample, give it a whirl. DON’T let it be your only option though, or you may have some angry Texans on your hands. Better to play it safe with some guacamole or queso ;). And the best option of all? Just drive to Pappasito’s and get a bag of their chips and a jar of their salsa. No one will complain then. 🙂