The Machinist’s Cookbook combines good food and good fun with over 220 recipes, each served with a large dollop of machine shop humor.Read more
Chapter 9: Bit of Italy
Bit of Italy
Barbecue Quick-Release Pizza
"When the waitress asked if I wanted mypizza cut into four or eight slices, Isaid, "Four.Idon't think Ican eat eight."
1 package refrigerated pizza crust or loaf of frozen bread dough, thawed
2 to 3 cups (8 to 12 oz.) mozzarella, shredded, or mix of your favorite cheeses 1 to 1-112 cups barbecue sauce, you decide
4 very thin slices sweet or purple onion, rings separated 2 cups chopped deli rotisserie chicken
2 tablespoons cornmeal
1/2 cup chopped bell pepper, red, green or both, optional
Oven Preheat Temperature: 450°F Heat Treat Cycle: About 20 minutes
- Preheat oven to 450°F. Sprinkle a 12-inch pizza stone or pan with cornmeal. Press dough onto stone or pan. Form a raised rim. (This helps prevent sauce runout and oven splatter, which may cause the female part to say,"Don't look at me. I'm not cleaning that up.") Toss the chicken with 1/2 cup barbecue sauce.
- Spread 1 teaspoon olive oil on the crust using a brush or your manual digital devices--fingers. (Warning: Wiping fingers on the female part's good dish towels will result in loud chatter.) For a crispier crust, bake dough for 5 to 1O minutes on bottom oven rack.
- Remove crust from oven. Spread on a thin layer of barbecue sauce, not too much or the pizza will be soggy. Sprinkle on most of the mozzarella. Arrange the diced chicken, onion slices and peppers. Top with the remaining cheese. Bake for 10 to 15 minutes or until the cheese is lightly browned and deliciously bubbly.
For a Complete Meal, Try Barbecue Pizza with Salad Topping
1/4 cup mayonnaise
1/4 cup barbecue sauce
2 cups mixed salad greens
2 Roma tomatoes, diced,optional
Mix together the mayo and barbecue sauce and toss with the lettuce and tomato. After the pizza is baked, arrange the salad on top, slice and serve.
Feeds and Speeds
Feeds: Makes a 12-inch pizza for 1to 6 machinists
Speeds: 40 minutes billable shop time
Thank you for reading excerpts from The Machinist's Cookbook. If you have enjoyed reading so far, please purchase the book from the link below.
- What's Inside
- How to Use This Book
- Chapter 1: Bits
- Chapter 2: Coolants and Lubricants
- Chapter 3: Tool Drips
- Chapter 4: Chucks
- Chapter 5: Grinders
- Chapter 6: Tailstock
- Chapter 7: Fishtails
- Chapter 8: Hex-Mex
- Chapter 9: Bit of Italy
- Chapter 10: Hot Quenching Agents
- Chapter 11: Side Mills
- Chapter 12: Milling Vices
- Chapter 13: Vices
- Chapter 14: Brake for Breakfast
- Cooking Charts
- Cooking Terms
- List of All Recipes
In almost all respects, this volume is a complete contrast, being 500 plus pages of bang up to-date material.Read full review
Machine Shop Essentials is an excellent book which presents a wide array of basic machinist's know-how...Even from a brief look through it, I learned some new things....Read full review
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