Oh What a Beautiful World

They say a picture is worth a thousand words. Today is National Photograph Nature Day. What better way to share this day than to sail away to Hawaii and Mexico. Enjoy!

Kawili

Honolulu

Kona – Big Island

Hilo Zoo – Big Island

Hilo – Big Island

Ensenada

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A Pepperoni Pizza Pie that looks like a sunflower is the perfect dish for this nature inspired stroll. Remember to count your blessings big and small. Life is a beautiful gift. Savor every moment.

Sunny Pepperoni Twist
Pizza Dough
17 oz Flour
1/3 cup Olive Oil
3/4 cup White Wine
1 teaspoon Salt

Heat oven to 350-degrees.

In the bowl of a stand mixer with a dough hook attachment, knead the flour, oil, wine and salt together to form a smooth ball. Wrap in plastic and set aside while the filling is made.

Pepperoni Cheese Filling
6 oz Pepperoni
2 cups Mozzarella Cheese
2 oz Ricotta Cheese
1 Egg
6 oz grated Parmesan Cheese, divided
3 tablespoons Pizza Sauce
Salt to taste
Black Pepper to taste

Dice pepperoni into small pieces. In a bowl, mix chopped pepperoni with Mozzarella and Ricotta Cheeses. Add egg, half of the Parmesan cheese, and pizza sauce. Season to taste with salt and pepper. Mix well, set aside.

Finishing Touches
2 tablespoons Italian Breadcrumbs
1 Egg, lightly beaten
Splash White Wine
15 slices Whole Pepperoni

Unwrap the dough from the plastic and cut into two equal parts. Lay parchment paper over a round baking stone (pizza stone). Light dust the stone, rolling pin and dough with flour.

Use the rolling pin to roll the first half of the dough out to a size just slightly small than the baking stone. Sprinkle the first disk with a little breadcrumbs, remove from the stone by lifting with the parchment paper, set aside.

Cover the baking stone with a second piece of parchment paper. Dust the rolling pin and remaining dough with flour. Roll the second disk out to about the same size as the first. DO NOT sprinkle this disk with breadcrumbs. The second disk needs to be somewhat sticky. Lift from the stone with parchment paper.

Invert the first disk onto the baking stone, breadcrumb side down. Sprinkle with a little more breadcrumbs to help absorb the liquid from the filling and keep the bottom dough dry.

Make two circles with the filling – and outer circle and an inner “mound” of filling. Leave room between the circles and along the edge to seal the dough. Sprinkle the filling with the remaining grated Parmesan cheese.

Place the second dough circle over the top of the filling. Seal the edges by hand, then press with a fork. Place a small bowl in the middle of the pie over the center mound, press lightly to make an indentation in the dough. Use fork to press LIGHTLY around the bowl.

With the bowl still in place, cut the dough into about 20 or so pieces about 3/4-inch wide just to the edge of the bowl. Once the circle of outer dough has been cut, life each section and twist back to expose the filling. Continue to lift and twist until the outer circle resembles a sunflower. Remove bowl from the center mound.

Lightly beat an egg, thin with a splash of wine. Brush the dough with the egg wash. Arrange whole pepperoni slices over the center of the flower.

Place in the heated oven to bake for about 30 minutes or until golden. Remove from oven, loosen with a thin spatula. Allow to cool for about 10 minutes on the stone, then transfer to a round serving platter. If desired, warm remaining pizza sauce, place in a bowl and offer as a “dip”.

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Incline my heart, O God, to Your decrees;
and favor me with Your law.