Chad’s Pizza Crust

Pizza Crust

A partially-baked pizza crust, ready to top and freeze for homemade frozen pizza (if you were making fresh, you would’t pre-bake it)

This is the recipe I use to make homemade frozen pizzas.  Of course, it also works well for pizza made fresh!   Continue reading

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

Cast Iron Skillet Cornbread

Cornbread is a must with ham and beans, great for breakfast (with apple butter on top, of course!), and just one of those great dishes you need to have at the ready from time to time.  I bake mine in a cast iron skillet, which gives it a much better crust, and works well in the wood burning stove oven.

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Pizza Sauce

Pizza crust with sauce

Saucing a pizza

This is the sauce I used when I made homemade frozen pizza last week.  Yes, I’ll probably post the parts and pieces to make a frozen pizza recipe, but mostly, I’m experimenting with a new recipe format/features for this blog.  I’m hoping for feedback, either as comments here, or via email, Facebook, in person, whatever. Continue reading

Chad’s Bagel Recipe

Chad's Bagel

One of Chad’s famous bagels

I love my bagels.  My wife loves my bagels.  People love my bagels.  I’ve often been asked for the recipe for them.  So I’ll share here. Continue reading

Pesto Schmear

A schmear is a bit of cultural appropriation, and probably shouldn’t be used.  But it’s also a yummy topping for bagels.  Schmears are simple and perfect for improvisation, so you can use this same process for different ingredients.  They can be very seasonal: basil-sun dried tomato-seranno pepper is a favorite summer schmear.  They can be savory: oregano-sundried tomato.  They can be sweet: toasted walnut-honey.  You get the idea.

My most frequent schmear, especially in winter when I need a reminder that summer will be back someday, is pesto schmear.

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