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Pizza Pie. Maybe?

5 Oct

I’m no good at recording dinner recipes.  For baking type foods I usually use recipes, even if I change them up, but my evening meals are MacGyver style cooking.

As I was making this I was thinking to myself that I could actually blog a meal, because I was tweaking a recipe.  A meal!  Fancy that.  Just like a food blog SHOULD have!

Then it occured to me that it’s not really an entire meal recipe because I was cooking this to use up leftovers.

You’ll have to come up with the leftovers on your own.

But as long as you ate LAST night, I can help you tonight.

Oh, and the title?  The Bottomless Tummies have this crazy habit of asking me what I’m cooking.  I know, it’s like they expect me to know what I’m doing or something.  Weird.  This time my response was, “I don’t know, it’s kind of like pizza…. but with a lid.”  Then BT1 (9 years) insisted it was pie, I did point out that pie usually has PASTRY, but she didn’t seem bothered with technicalities.  BT3 (4 years) kept calling it Pizza with a Lid.  Pizza? Pie?  I don’t think it’s either.  But it was a hit, whatever its name is.

  • Left over food for filling
  • 1 cup luke warm water
  • 2ts sugar
  • 2Tb dried yeast
  • 2Tb oil
  • 1ts salt
  • 4c gluten free “All Purpose” flour

Preheat oven to 200 c/400 f.

  1. Dissolve sugar in water.
  2. Sprinkle yeast on top, then leave it until yeast is active.  (Just long enough to clear a space for rolling it out.  Not that I know that.  My kitchen is always immaculate.  Ahem.)
  3. Add other ingredients until it becomes a workable dough.
  4. Roll half out on an oiled bench/counter (with an oiled rolling pin), until it looks about the right size to fit your filling.
  5. Slap the filling on, leaving the edges clear.
  6. Roll out the other half of the dough until it looks big enough to cover the filling.
  7. Place dough over filling, tucking the sides down.
  8. Fold the edge of the bottom crust up to stop juices from spilling.
  9. Bake 30 minutes, or until golden.  (Sometimes gluten free flours don’t brown up the same, so you may need to check the bottom crust for colour.)
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