Fairly French Pizza

So, I'm going to have to turn all of my mg and liters into ounces and gallons, so please have patience with me.

This is for two medium/small pizzas or one big one.

Pizza dough:
I did have a recipe as inspiration, but I didn't use it much. If you know what dough (bread dough) should feel/look like, make sure your Flour/Water mix feels like that. The rest is about right.


Flour, 500g (3 cups)
I always mix whole wheat flour with white flourWater, 300mL (1¼ cups)
this is going to be harder than I thought....Fresh Yeast, 20g (0.70 oz)
Olive Oil, 2 Tablespoons
Basil, Oregano, Thyme, and Cumin (¼ cup)
some salt, (1 tsp)
a little bit of sugar (1½ TBSP)

Pizza dressing:

Ground beef, 500g (one pound)
Spoonful of Paprika, Chilis, Herbs of Provence
(is that right? It's just a mix of Tarragon leaves, Rosemary, Thyme, and Oregano)Bell pepper, red
2-3 medium sized red Onions
(or normal Onions, but red Onions are sooooo much better!)1-2 Garlic cloves
Roquefort or Bleu Cheese... or just Gouda, if you don't like stinky cheese.
1-2 cooked/boiled Eggs
The dough works like every other dough (for people without Bread machines):
You mix all the bread dough ingredients together in a big bowl, and then knead it until you have a regular bread dough ball. Roll it out on a baking sheet/tray and let it sit in a warm place for about 30 min.

While you're waiting for the dough, you can start pre-heat the oven to 200C (or 392 F) and start working on the dressing:

Mix the ground beef until it has the same consistency as mashed potatoes and then add all the spices. This is your sauce. When the dough is ready, you can distribute the meat-sauce like you would tomato-sauce. Use a fork to poke holes in the meat-covered-dough, so it will bake evenly later.

Cut up the Bell Pepper, Onions, and Garlic as finely as possible. If you like lots of Herbs, you can add more of the French Herbs to this mix. If not, you don't need it. I added more Chili. Distribute this finely cut mix all over the pizza.

Slice the boiled eggs thinly and place them on the pizza. If you decided to go with the Gouda instead of the stinky cheese, I highly recommend putting bacon on top instead of Eggs. Because Bacon might not be French, but it's wonderful!

The Germans have a phrase, "Das Auge isst mit", which kinda means "your eyes eat with you". Ok, it sounds weird when I translate it directly, but it just means make what you're cooking pretty, because nicely arranged foods just taste better. All that to say, decorate your pizzas. Don't just throw every thing on there. I know this blog is called "Guy Foods", but even guys like nice-looking food.

Slice your choice of cheese (or shred it, depending on the cheese) to cover just about everything. Place your Pizza in the Oven for 30 min, but keep an eye on it!!!

Sometimes I need 30 min to get the cheese all nice and crispy and brown on top, sometimes I need 20 min. I don't actually know why. Probably has something to do with the settings.

Wait for it to cool a little when it's done, and enjoy!!!

Butter & Herb Potato Bread

1½ tsp active dry yeast
1 pkg Idahoan Butter & Herb Mashed Potatoes
3 cups white flour
2 TBSP white sugar
1 TBSP gluten
2 TBSP dry milk powder
2½ TBSP butter
½ tsp salt (the potatoes have salt as well)
1⅓ cups water, lukewarm.

Load into bread machine, set the timer, and press go.

This is good! Buttery, lightly seasoned, very smooth.