Perfect Pizza Crust

1 pkg active dry Yeast (2 1/4 tsp)

2 tsp Sugar

1 1/2 C warm Water

3 Tbsp Olive Oil

1 1/2 tsp Salt

1 tsp White Vinegar

3 3/4 - 4 C Bread Flour

In a large bowl of a stand mixer, combine 1/2 C of the warm water with the sugar and yeast. Stir to dissolve the yeast and let rest for 5 minutes.

Add the remaining 1 C of warm water and the olive oil, salt and vinegar.

Begin mixing on medium-low speed and gradually add the flour. Kneed for about 7 minutes or until the dough is smooth and elastic (it should be sticky but not so sticky that it sticks to your clean fingertip). Cover the bowl with a dry towel and allow to rest in a warm place until doubled in volume - about 1 hour. 

Gently punch dough down and place on floured countertop. Divide the dough into three equal pieces (depending on how thick or how big you want your crust). Roll and stretch dough to desired size and thickness. Allow to rest for 20 minutes. In the meantime, preheat your oven to 450 degrees and brush dough lightly with olive oil. 

Pre-bake the dough on a pizza stone or pizza pan for 6 minutes. Remove from oven and add toppings. Return to oven and bade for 8-12 more minutes or until the crust is golden brown and the cheese is bubbly. 

Taziki's Friday Pasta

3 Tbsp fresh Thyme, chopped (or 1 Tbsp dried)

1 Tbsp Shallot, minced

1/2 C Balsamic Vinegar

Juice from 1 lemon

1 tsp Sugar

1 Tbsp Dijon Mustard

1 1.2 C Blended Olive Oil

Salt and Pepper to taste

6 C Mixed Lettuces

1 1/2 lbs Penne Pasta, cooked

6 boneless, skinless Chicken Breasts, grilled and cubed

2 C Feta Cheese, crumbled

3 tomatoes, seeded and diced

1 handful fresh Basil, chopped (or 1 Tbsp dried)

To make vinaigrette: Mix thyme, shallots, balsamic vinegar, lemon, sugar, and Dijon mustard. Slowly whisk in oil. Add salt and pepper. 

Place about 1 C mixed lettuces on each plate. Toss cooked pasta with 12 oz (or to taste) vinaigrette. 

Spoon approximately 3 C pasta onto lettuce, then add chicken.

Top with diced tomato, feta cheese and basil, to taste.

Taziki's Mediterranean Basmati Rice

2 C Rice (preferably Indian basmati rice)
3 C Water
4 Tbsp Butter
1 tsp Salt
1 tsp Pepper
2 Tbsp Lemon Juice
1 Tbsp Parsley

Place water and rice into a rice cooker and cook until done
OR
Place water in 8-qt pan with lid. Bring rice to rapid boil while covered. When water reaches boil, turn on low for 12-15 minutes until rice is fluffy.

Allow rice to sit for 2-5 minutes.

Pour cooked rice into a medium mixing bowl. Add remaining ingredients. Mix thoroughly with spoon or large fork.