I wish I could tell you Momma imparted upon me some age old, family kept, knife skills and cutlery skills. For the most part, my cooking education did little but foster a complete fear of knives. You see, if there was one thing Momma taught me about knives int he kitchen, it was that you never picked up a dull knife to work with. Her blades were precision cutting tools that performed at the peak of their intention no matter how many years, or uses, they each got. I know this from a number of trips to the local JoAnn's where Momma would take her knives to be professionally sharpened, twice a year. It was also evident in the number of bandages Momma went around brandishing on her fingertips.
Of course, you may recall, we own several pieces of Calphalon cookware and bake-ware, many pieces of which have become integral to our daily kitchen adventures. The brand is known not only for quality design and material innovation, but also for their mission to educate consumers from home cooks to 5 star chef's. Their #knifeskills video series, now featured on the Calphalon SharpIN product hub, and brand's YouTube channel offer easy to follow visual guides for cutting everything from Acorn Squash to Zucchini.
What Daughter Says: Combine #knifeskills smarts with precision self sharpening cutlery for complete kitchen domination.
Enter to win your own Calphalon Self-Sharpening Cutlery Set (a $219 SRV) below, Contest entrants are only eligible to win once per sweepstake, per household as part of a campaign sponsored by Influence Central:
Rustic Homemade Pizza
***Click here for printable homemade pizza recipeIngredients:
1/4 C + 1 TBS Olive Oil
2 Cloves Minced Garlic
1/3 C Red Wine
1 1/2 C Crushed Tomatoes
1 Small Can Tomato Paste
1 TBS Honey
1 TBS Oregano, Basil, and Thyme
1/4 OZ Fast Rising Active Dry Yeast
1 TSP Sugar
1 1/4 C Warm Water
Thinly Sliced Toppings of Choice
1. In a large bowl, dissolve yeast and sugar in warm water; let stand for 5 minutes. Add oil and salt. Stir in flour, a cup at a time, until soft dough forms.
2. Turn onto floured surface, knead until smooth and elastic, about 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for approximately 45 minutes, until doubled. Meanwhile, prepare pizza sauce.
3. Heat oil in a medium saucepan on medium high heat and saute the garlic for 1 MIN. Ad wine and let simmer for 2 MINs, or until wine had reduced by half. Add remaining ingredients and heat through, stirring to combine. Taste and adjust seasoning as necessary. Allow to cool to room temperature before topping pizza.
4. Punch risen dough down and divide in half. Press each half into a greased 12 inch baking pan. Top with generous layer of prepared pizza sauce to 1" within edge. Add a thin layer of cheese, followed by thin sliced meats, sliced vegetables, crumbled meats, then a final layer of cheese. Be sure to spread cheese out over the edge where sauce meets the crust to avoid burning during baking.
5. Bake pizzas in a preheated 400F oven for 25-30 minutes, or until outer edge of crust begins to brown.