Creative spin on Super Bowl recipies from Next Level Chef contestant

INGREDIENTS-

Dough

• 2.5 cups of water
• 35 oz of “00″ Flour
• 5 teaspoons of salt
• 1 teaspoon of dry yeast
• Virgin Olive Oil

Sauce

• 28 oz can of whole peeled tomatoes
• Fresh leaf basil
• 3 teaspoons of salt (or salt to taste)
• Olive oil

Steps:

1. Pour water into the bowl and add the salt.
2. Move it around with your hand until dissolved
3. Add about 10% of the flour into the water and slash it around.
4. Add yeast and mix with your hands for about 2 minutes
5. Add 50% of the leftover flour.
6. Mix with a hand or stand mixer at a low speed. Then slowly add in the rest of the flour. Just a bit at a time. Get a good slow mix going.
7. Take the dough out and need it for about 5 minutes.
8. It’s okay to dust the surface and your hands with flour. The dough will be sticky.
9. Keep folding the dough over until all the flour is taken up.
10. Knead for another 5 min. Swish it around for a good 5 min into a ball.
11. Push down on the ball of dough. If it bounces back it is ready, if not keep kneading it.
12. Place into a proofing bowl or stainless steel bowl, cover with a damp rag, or cover tightly with plastic wrap.
13. Let the dough rest for about 16-20 hours either in the fridge or on your countertop in a bowl overnight.
14. Take out of the bowl but dust your hands and work area with flour.
15. Cut your dough into small pieces, about 8 oz balls
16. Cover them and let them rest at room temp for 4 hours.
17. Grab the ball and place it on the dusted work area.
18. Press the middle of the ball down and slowly work the dough in a flat circle. It takes practice. Move it into a circular motion.
19. Don’t worry if it’s not a perfect pizza shape, gives it character.

Sauce

Pour tomatoes into a large mixing bowl. DO NOT USE A BLENDER. Use your hands to break up all the tomatoes.

• Add salt
• Add basil either whole or chopped.
• DO NOT COOK

Make this sauce and let it sit in the fridge next to your dough overnight.

Put your ingredients together dough, add the sauce. If cooking in a wood-fired oven cook all together. If oven cook the dough and sauce for 5 min, then take out and add ingredients. Rotate the pizza in the oven so it cooks evenly.

If you can make it in a wood-fired oven you’ll get the best results

But you can make it in your house oven. Place pizza on a pizza tray or pizza stone.

If using your stone please place it in the oven and let it heat up with your oven for 20min to an hour.

Heat over to 500 F. The hotter the better.

Chicken Piccata Wings

Ingredients

• Chicken wings about 12 wings or close to 5 lbs
• 1 jar of Capers
• 2 Lemons
• Salt
• 1 stick of butter
• 16 fl oz White cooking wine
• Fresh basil
• 1 clove of garlic
• Mushrooms
• Baking powder (optional)

Steps:

1. Dry chicken wings. Couple ways, place in fridge uncovered, hair dryer, or pat dry
2. Put oven at 425 F
3. Optional to add a little baking powder to the wings, but salt and pepper as well.
4. Place wings on a baking rack and bake
5. Get the piccata sauce ready
6. Chop all ingredients.
7. In a pan pour out an entire white wine bottle. Must cook off alcohol first.
8. Place a stick of butter in a pan
9. Add Garlic and capers. Salt to taste.
10. The sauce will cook down and get thicker.
11. Add chopped basil
12. Cook down mushrooms
13. Squeeze lemon
14. Wings will take about 35-40 min to cook or watch until golden brown
15. Once the sauce is cooked down. Add to a mixing bowl
16. Toss wings in sauce
17. Add a little more lemon juice and a pinch of salt to finish.

Eggplant Rollatini

Ingredients

• 1 Eggplant
• A/P Flour
• Vegetable oil
• 1 16oz Ricotta cheese
• 10 slices of prosciutto
• Small bag of spinach
• Parmesan cheese
• Black truffle (optional)
• Tomato sauce
• Eggs

Steps:

1. Peel your eggplant
2. Slice the long way. Slice it thin
3. Heat over to 350
4. Flour and eggwash your eggplant
5. Heat pan with vegetable oil. Once to temp, fry your eggplant. About 1-2 min.
6. Put eggplant on a cooling rack
7. While the eggplant is cooling. Mix ricotta cheese with seasonings, salt, and pepper.
8. Once the eggplant is cool layer it with ricotta cheese, sauce (cold), prosciutto a couple of pieces. Cooked spinach. (Spinach takes about 30 seconds to steam in water.) Sprinkle parm cheese over. Add black truffle if you want.
9. Roll it up, and toothpick it. Or lay it in a dish, cover the rest in sauce or cook it dry on a rack. 20-30 min. Tin foil the top of your backing dish if you desire to cook it in the sauce.

Enjoy your delicious meals

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