Quickpizzamelts Recipes

QUICK AND EASY PIZZA DOUGH

Steps:

• Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
• Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.

QUICK PIZZA MELTS

Steps:

• Heat oven to 375°F Grease cookie sheet. On cookie sheet, unroll 1 can of dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.
• Spread 1/4 cup pizza sauce over dough to within 1/4 inch of edges. Top with pepperoni and mozzarella cheese.
• On 14-inch length of parchment paper, unroll remaining can of dough. Press to make 12x9-inch rectangle, firmly pressing perforations to seal. While holding paper with dough, turn dough upside down to cover cheese. Remove paper. Brush with beaten egg. Sprinkle with Parmesan cheese and oregano.
• Bake 12 to 15 minutes or until golden brown. Let stand on cooling rack 5 to 10 minutes. Move to cutting board. Using pizza cutter, cut into 16 squares. Cut each square in half diagonally. Serve with 1 cup pizza sauce.

CLASSIC PATTY MELT

Steps:

• Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until very soft and golden, about 25 minutes. Transfer to a small bowl.
• Mix the ground meat with the ketchup, Worcestershire, onion powder, 1 teaspoon salt and a few grinds of pepper. Form the meat into 4 oblong patties in the approximate size and shape of the bread (they should be a little less than 1/2-inch-thick).
• Add 1 tablespoon butter to the skillet and heat it over medium-high heat until the foam subsides. Add the patties and cook, turning once, until cooked to medium doneness, about 2 1/2 minutes per side. Add salt and pepper, if desired. Transfer to a plate.
• Wipe the skillet clean. Butter one side of half of the bread slices, then place them butter-side down in the skillet. Add a slice of cheese on top of each slice of bread, then add the patties and onions. Lay one more slice of cheese on top of the onions, then add the top slices of bread. Butter the top of the bread. Flip the sandwiches and cook until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cover loosely with foil. Cook the remaining sandwiches with the remaining butter in the same manner.
• Cut the patty melts in half and serve immediately.

PATTY MELTS

Steps:

• For the caramelized onions: Melt the butter in a medium skillet over medium-low heat. Add the onions and garlic. Cook, stirring occasionally, until the onions are very tender and caramelized, 15 to 18 minutes. Add a drizzle of vegetable oil if the pan is getting too dry. If the bottom of the pan is getting too dark before the onions are cooked through, deglaze with 1 tablespoon of water and scrape any brown bits from the bottom of the pan. Once caramelized, add the vinegar and cook until it has fully absorbed, 1 to 2 minutes. Set aside to cool slightly.
• For the patty melts: Meanwhile, preheat a large cast-iron griddle over medium-high heat. Mix the ground beef, seasoned salt and a few good grinds of pepper in a large bowl until combined. Use your hands to shape the meat mixture into 4 even balls, shaping them to match the shape of your bread, then sprinkle with a pinch of kosher salt and pepper. Use the palm of your hand to smash the balls into a thin and slightly oval patty (to fit the size of the rye bread). Place the patties on the hot griddle and cook undisturbed until the first side is well browned, 3 to 3 1/2 minutes. Flip the burgers and cook until the other side is well-browned and they are medium doneness, about 2 minutes more. Transfer to a plate. Reduce the temperature to medium-low and wipe the griddle clean with a few paper towels.
• Spread 1 tablespoon of the mayonnaise on all the slices of bread, then place mayo-side down on the cutting board. Top the naked side of the bread with a dollop of Dijon if using. Top 4 of the bread slices with 2 slices of cheese, a patty, some caramelized onions and 2 more slices of cheese. Top with remaining bread slices.
• Place all 4 sandwiches on the griddle mayo-side down and cook until the bread is toasted and golden brown and the cheese is completely melted, about 2 minutes per side. Cut each sandwich in half crosswise and serve with mustard and dill pickle chips.

PIZZA CHICKEN MELTS

Steps:

• Preheat the grill by turning it to high.
• Sandwich the chicken breasts between two plastic food bags and beat them firmly with a rolling pin or base of a saucepan to flaten them by a third.
• heat the oil in a non stick frying pan, add the chicken and cook for 2 minutes on each side until golden.
• Grate the cheese and quarter the tomatoes and mix the two together.
• Take the chicken out of the pan and wipe out the oil so that it doesn't spit under the grill later.
• Return the chicken to the pan, spread each with a tsp of pesto, then pile the cheese and tomatoes on top.
• Put under the hot grill for a minute or so until the cheese has melted and is bubbly.