Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

• 
  
  2 tsp. unsalted butter, softened
  
  


• 
  
  1-1/4 cups heavy cream
  
  


• 
  
  6 large eggs, at room temperature
  
  


• 
  
  1/4 cup prepared white horseradish
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5 slices), with crusts
  
  


• 
  
  1 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  3 Tbs. thinly sliced fresh chives
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Grease a 12-cup nonstick muffin tin with the butter.

In a 4-cup liquid measuring cup, thoroughly whisk the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.

Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese, and chives.

Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes.

Bake until the puddings are set and the tops are nicely browned and puffed, 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.

Knotted Dinner Rolls

Soft, rich, and worlds better than store-bought, these gorgeous, buttery dinner rolls are easier to make than you may think. In fact, describing how to shape them is more difficult than actually doing it. Look here for step-by-step photos for shaping them or watch our video on shaping and baking these dinner rolls, as well as Cloverleaf, Parker House, and Butterflake, all made with this same dough.

For the dough

• 
  
  1-1/2 cups whole milk; more as needed
  
  


• 
  
  1 packet (1/4 oz. or 2-1/4 tsp.) instant or active dry yeast
  
  


• 
  
  1/4 cup vegetable oil; more as needed
  
  


• 
  
  1 oz. (2 Tbs.) unsalted butter
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 lb. 7 oz. (5-1/4 cups) unbleached bread flour; more as needed
  
  


• 
  
  1-1/4 tsp. table salt or 2 tsp. kosher salt
  
  


• 
  
  1 large egg
  
  

For shaping and baking

• 
  
  Vegetable oil spray
  
  


• 
  
  1 large egg
  
  


• 
  
  Poppy or sesame seeds for garnish (optional)
  
  

Make the dough

In a small saucepan, heat the milk until lukewarm (about 95°F). Remove from the heat and whisk in the yeast until it dissolves. Add the oil and butter—the butter may begin to melt, but it’s OK if it doesn’t melt completely—and then whisk in the sugar. Let rest until the yeast just begins to float to the surface, about 5 minutes.

In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.

Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.

Rub a little vegetable oil on a work surface to create an 8-inch circle and put the dough on this spot. Stretch and fold the dough over itself from all four sides to the center, crimping it where the folded ends meet, to form it into a tight, round ball.

Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.

Shape the rolls

Tip:

Need help shaping your rolls? Check out our step-by-step guide on how to shape knotted dinner rolls.

Line two 13x18-inch rimmed baking sheets with parchment or nonstick baking liners and lightly mist them with vegetable oil spray.

Using a bench knife, divide the dough into eighteen pieces (about 2-1/4 oz. each).

With your hands, roll one piece into a 12-inch-long rope. If the dough starts to stick, mist your work surface lightly with vegetable oil spray or wipe it with a damp towel. Don’t use flour.

Wrap the dough around your fingers into a loose knot; there should be about 2 inches of dough free at each end. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Lightly squeeze the two ends of dough together in the center to secure them.

Gently squeeze the whole piece of dough into a nice rounded shape. Put the roll, pretty side up, on a baking sheet. Repeat with the remaining dough. Mist the top of the rolls with vegetable oil spray and cover loosely with plastic wrap.

Let the rolls sit at room temperature or refrigerated until they just begin to swell, 30 minutes to 1 hour for room-temperature dough, 1 to 1-1/2 hours for refrigerated dough.

Bake the rolls

Position racks in the upper and lower thirds of the oven. If using a convection oven, heat it to 375°F; if using a conventional oven, heat it to 400°F.

Thoroughly whisk the egg with 1 Tbs. water and brush all over each roll. Sprinkle poppy or sesame seeds (if using) on the rolls.

While the oven heats, let the rolls continue to rise at room temperature, 20 to 40 minutes. They should be 1-1/2 to 2 times their original size before they go in the oven. (Once in the oven, they will rise about 20 percent more.)

Put the baking sheets in the oven and bake for 6 minutes. Rotate the sheets 180 degrees and swap their placement on the racks. Continue baking until the rolls turn rich golden-brown on top and develop some browning underneath, another 6 to 8 minutes. Let the rolls cool on the sheets or on a cooling rack for 15 minutes before serving.

Gluten-Free Corn Muffins

Serve these golden muffins with a hot bowl of chili or with pork or chicken. For those with a sweet tooth, increase the sugar to 2⁄3 cup and serve as a healthful snack.

• 
  
  Unsalted butter or nonstick cooking spray, for the pan
  
  


• 
  
  1 cup Gluten-Free All-Purpose Flour
  
  


• 
  
  1 cup yellow cornmeal
  
  


• 
  
  1⁄4 cup granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  3⁄4 tsp. xanthan gum
  
  


• 
  
  1⁄2 tsp. baking soda
  
  


• 
  
  1⁄2 tsp. table salt
  
  


• 
  
  2 large eggs
  
  


• 
  
  1⁄2 cup (1 stick) unsalted butter, melted, or vegetable oil
  
  


• 
  
  1 cup buttermilk
  
  

Heat the oven to 375°F. Grease a 12-cup muffin pan with unsalted butter or nonstick cooking spray.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, xanthan gum, baking soda, and salt until well combined. Make a well in the center and set aside.

In a medium bowl, using a wire whisk, lightly beat the eggs. Gradually whisk in the butter until well blended, then whisk in the buttermilk.

Pour the liquid mixture into the well in the flour mixture and stir until combined. Spoon the batter into the prepared muffin pan, filling each cup until nearly full and mounding the batter in the center to the top of the cups, or slightly above.

Bake until golden brown and a wooden pick inserted in the center comes out clean, 16 to 18 minutes. Immediately remove the muffins from the pan, transfer to a wire rack, and cool the muffins on their sides. Serve the muffins warm or at room temperature.

Gluten-Free Sweet Potato Biscuits

Since sweet potatoes are available year-round, you can have a taste of fall even on a cool spring day. These have a pretty orange color and a nice touch of spice. Halve and fill with a slice of ham, topped with a scrambled or fried egg and a dash of maple syrup for a hearty breakfast sandwich.

• 
  
  1-1⁄2 cups Gluten-Free All-Purpose Flour, more for dusting
  
  


• 
  
  1⁄2 cup cornstarch
  
  


• 
  
  2 Tbs. firmly packed brown sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  1 tsp. ground cinnamon
  
  


• 
  
  3⁄4 tsp. xanthan gum
  
  


• 
  
  1⁄2 tsp. baking soda
  
  


• 
  
  1⁄2 tsp. table salt
  
  


• 
  
  1⁄2 tsp. grated nutmeg
  
  


• 
  
  1⁄8 tsp. ground ginger
  
  


• 
  
  6 Tbs. (3⁄4 stick) cold unsalted butter, cut into pieces
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup mashed, peeled, cooked sweet potatoes (2 medium)
  
  


• 
  
  6 Tbs. whole milk
  
  


• 
  
  1 Tbs. unsalted butter, melted (optional)
  
  

Heat the oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, cinnamon, xanthan gum, baking soda, salt, nutmeg, and ginger until well combined. Add the butter pieces. Using a pastry blender, a fork, or two knives, cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and set aside.

In a small bowl, using a wire whisk, lightly beat the egg. Stir in the mashed sweet potatoes. Gradually whisk in the milk. Pour the liquid mixture into the well in the flour mixture all at once and stir with a fork just until the dry ingredients are moistened and the mixture comes together into a soft dough.

Place the dough on a board or other surface lightly dusted with
gluten-free all-purpose flour. With lightly floured hands, gently pat
into a flat disk about 3⁄4 inch thick. Using a 2-inch biscuit cutter
dipped in flour, cut out as many biscuits as possible. Gently gather the
scraps into a ball, pat out, and cut out more biscuits. Place the
biscuits about 1 inch apart on the prepared baking sheet. Brush the tops
of the biscuits with melted butter, if desired.

Bake until the biscuits are golden brown, 15 to 20 minutes. Immediately transfer to a wire cooling rack. Serve warm.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.
Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

• 
  
  9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill
  
  


• 
  
  2-1/4 oz. (1/2 cup) unbleached all-purpose flour
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1 cup buttermilk
  
  


• 
  
  1/4 cup sour cream
  
  


• 
  
  2 large eggs, lightly beaten
  
  


• 
  
  1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces
  
  

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.


In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.


In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.


Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.


When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.


Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.


Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Caramelized Onion Biscuits

• 
  
  2 large yellow onions, halved lengthwise, trimmed, and thinly sliced lengthwise
  
  


• 
  
  1 Tbs. vegetable oil
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. balsamic vinegar
  
  


• 
  
  8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough
  
  


• 
  
  2-1/4 tsp. baking powder
  
  


• 
  
  3/4 tsp. kosher salt
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  4 oz. (8 Tbs.) very cold unsalted butter
  
  


• 
  
  3/4 cup very cold buttermilk
  
  

Cook the onions:

At least a few hours and up to a day ahead of making the biscuits, put the onions and the oil in a large skillet over medium heat and cook, stirring occasionally, until they are soft and translucent, 8 minutes. Add 2 Tbs. of the sugar and the balsamic vinegar, and continue cooking and stirring until the onions are very soft and caramelized, 10 to 15 minutes. If the onions brown too much or the bottom of the pan gets too brown before the onions are soft, add some water, about 2 Tbs. at a time. Let the onions cool at room temperature for 30 minutes, chop coarsely, transfer to a container, seal, and refrigerate until cold.

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, remaining 1 Tbs. sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

Give it a little stir. When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute. 

Pat and fold the dough:

Pat and fold the dough. Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one third of the caramelized onions on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the caramelized onions and repeat the tri-fold. Repeat this procedure one more time (three times in all), with the remaining caramelized onions.

Cut and bake the biscuits.

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Pancake Soufflé Muffins with Strawberry-Maple Syrup

These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.

For the muffins

• 
  
  Nonstick cooking spray
  
  


• 
  
  10-1/2 oz. (2-1/3 cups) all-purpose flour
  
  


• 
  
  4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 large eggs, separated and at room temperature
  
  


• 
  
  3/4 tsp. cream of tartar
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  6 T bs. granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  3-1/3 cups buttermilk, at room temperature
  
  


• 
  
  Confectioners’ sugar, for sprinkling
  
  

For the strawberry syrup

• 
  
  1 cup pure maple syrup
  
  


• 
  
  1 cup quartered, hulled ripe strawberries
  
  

Make the Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.


In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.


In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.


In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.


With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Carrot-Spice Bread

If you like carrot cake you'll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  3/4 tsp. ground ginger
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  3/4 cup dried currants
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1-1/2 Tbs. fresh orange zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 cups coarsely grated carrots, squeezed dry
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  


• 
  
  4 tsp. cream; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and cardamom. Whisk until well blended. Stir in the dried currants.

In a medium bowl, combine the milk, eggs, orange zest, and vanilla. Add the carrots and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the cream until smooth, adding more cream, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.

Vegan Vanilla-Mixed Berry Muffins

We have a rule at Flour Bakery that if something is labeled “vegan” it has to be just as delicious to those who are not concerned about the label as to those who are. We created this muffin to satisfy our growing number of customers who have converted to veganism, and it has as many non-vegan fans as vegan ones. In fact, most people don’t believe us when we tell them that it’s vegan. To the nonbelievers the proof is in the recipe. In developing this muffin recipe, we realized that many vegan pastries make up for their lack of dairy and eggs by being super sweet and extra oily. We held back on the sugar and oil to create a scrumptious fluffy muffin that people of all dietary preferences will enjoy.

• 
  
  2-2/3 cups all-purpose flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3/4 cup plus 2 Tbs. vegetable oil, such as canola
  
  


• 
  
  1-1/3 cups plain soy milk
  
  


• 
  
  2 Tbs. distilled white or cider vinegar
  
  


• 
  
  1 Tbs. vanilla extract
  
  


• 
  
  1 cup fresh or frozen raspberries
  
  


• 
  
  1 cup fresh or frozen blueberries
  
  

Preheat the oven to 350°F, and place a rack in the center of the oven. Line the cups of a 12-cup standard muffin tin with paper liners or generously oil and flour them.

In a medium bowl, combine the flour, baking soda, salt, and 3/4 cup plus 2 Tbs. of the sugar and stir until well mixed. In a separate bowl, whisk together the oil, soy milk, vinegar, and vanilla extract. Make a well in the dry ingredients and pour the wet ingredients into the middle of the well. Stir with a rubber spatula until well mixed. Add the raspberries and blueberries and mix until the fruit is evenly distributed.

Spoon an equal amount of batter into each prepared muffin cup. Sprinkle the tops with the remaining 2 Tbs. sugar.

Bake for 25 to 30 minutes, or until the muffins are pale gold and the tops spring back when pressed gently in the middle. Let cool in the tin on a wire rack before popping them out. The muffins taste best on the day they are baked, but any uneaten muffins can be stored in a covered container at room temperature for 2 or 3 days. For the best results, refresh them in a 300°F oven for 4 to 5 minutes.

Spiced Banana Pancakes

There’s so much banana in these pancakes that they’re incredibly moist and naturally sweet. A touch of freshly ground pepper and allspice elevates this homey breakfast treat to something truly special. Bet you can’t eat just one.

• 
  
  1 cup all-purpose flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  1-1/2 tsp. ground allspice
  
  


• 
  
  3/4 tsp. freshly ground black pepper
  
  


• 
  
  2 Tbs. packed brown sugar
  
  


• 
  
  1 large egg
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  4 medium ripe bananas, cut into 1/2-inch pieces
  
  


• 
  
  2 to 3 Tbs. unsalted butter for cooking pancakes, plus more for serving
  
  


• 
  
  Maple syrup for serving
  
  

Preheat the oven to 200°F, and place a rack in the center of the oven. Put a wire rack on the baking sheet and place it in the oven.

In a medium bowl, whisk together the flour, baking powder, salt, allspice, pepper, and brown sugar. In another medium bowl, whisk together the egg, milk, and vegetable oil until blended; add about 3 of the bananas (reserving the rest for serving). Make a well in the dry ingredients and pour in the wet ingredients. With a rubber spatula or wooden spoon, fold the wet ingredients into the dry ingredients just until combined. Don’t over-mix. It will be a thick, gloppy, lumpy batter. (Sounds delicious so far, doesn’t it?)

In the skillet, melt about 1 tsp. of the butter over medium heat. Sprinkle a few drops of water into the pan; if the water sizzles on contact, the pan is ready. Pour a scant 1⁄2 cup  of batter into the skillet and cook for about 3 minutes, or until the edges of the pancake start to brown and small bubbles begin forming along the edges and in the middle of the cake. With a flat metal or plastic spatula, carefully flip the pancake over; the first side should be golden brown. Cook slowly for another 2 to 3 minutes. Gently press the pancake in the middle with the spatula to flatten it out a bit and make sure the center is cooked through. Adjust the heat as needed so the pancake browns nicely but doesn’t burn on the second side. Remove the finished pancake from the skillet and place it on the wire rack in the oven to keep warm while you cook the remaining pancakes.

Cook the remaining pancakes the same way, adding another 1 tsp. or so of butter before adding the batter each time. For these pancakes, a slower and lower heat is better; once the pan has been seasoned by the first pancake, you should be able to cook the remaining pancakes on medium-low heat. Serve immediately with butter, maple syrup, and the remaining banana.

Yufka (Turkish Flatbread)

This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.

• 
  
  7-3/8 oz. (1-2/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  2/3 cup lukewarm (90°F to 100°F) water
  
  


• 
  
  2 Tbs. olive oil; more as needed
  
  

In a medium bowl, whisk the flour and salt. Make a well in the center and pour in the water and oil. Using your fingers, draw the flour in from the sides, working the mixture into a sticky dough. Turn the dough out onto a floured surface and knead, adding more flour as necessary to prevent sticking, until the dough is smooth and elastic, about 3 minutes. Transfer to the mixing bowl, drizzle with a little bit of oil, and turn to coat. Cover the dough with plastic wrap and let rest at room temperature for 4 hours or refrigerate overnight.

On a floured surface, divide the dough into 6 equal pieces (about 2 oz. each). Roll each piece into a ball. Cover the dough balls with a clean kitchen towel and let rest at room temperature for 15 minutes.

Cut seven 10-inch squares of parchment. On a floured surface with a lightly floured rolling pin, roll the balls into very thin 9-inch rounds, using more flour as needed to prevent sticking. (If the dough resists rolling, let it rest for another 15 minutes.) Layer the rounds between pieces of parchment in a stack.

Heat an 11- to 12-inch nonstick or cast-iron skillet or griddle over medium heat. Lightly oil the skillet. Peel a dough round from the parchment and drop it into the skillet, carefully using your fingertips to lay it flat, if necessary. Cook until light golden and puffed in spots, about 2 minutes. Using your fingers or a spatula, flip and cook until the second side is light golden in spots, 1 to 2 minutes. Transfer to a plate. Repeat with the remaining dough, stacking the cooked flatbreads so they steam a bit and stay warm.

Banana, Carrot & Quinoa Bread

This gluten- and dairy-free quick bread recipe requires only two bowls and a whisk, which makes it especially well-suited for kids’ baking adventures. It’s delicious with a little bit of coconut oil spread over the top.

• 
  
  1-1/2 cups mashed banana puree, from about 3 ripe bananas
  
  


• 
  
  3 eggs
  
  


• 
  
  3/4 cup natural cane sugar
  
  


• 
  
  3/4 cup olive oil
  
  


• 
  
  2 tsp. vanilla extract
  
  


• 
  
  1/2 cup quinoa flour
  
  


• 
  
  1/2 cup superfine brown rice flour
  
  


• 
  
  1/2 cup almond flour
  
  


• 
  
  3 Tbs. tapioca starch
  
  


• 
  
  1/2 tsp. fine sea salt
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  1/2 cup chopped pecans
  
  


• 
  
  3/4 cup grated carrots
  
  

Preheat the oven to 350°F. In a medium bowl, whisk together the banana puree, eggs, sugar, olive oil, and vanilla extract.

In a large bowl, whisk together the quinoa flour, superfine brown rice flour, almond flour, tapioca starch, salt, baking soda, and ground cinnamon.

Add the wet ingredients to the dry and mix until incorporated. Fold in the pecans and carrots. Pour the batter into a greased loaf pan or muffin cups. Bake for 45 to 55 minutes for the loaf pan or 15 minutes for the muffins. To check doneness, insert a wooden skewer in the middle, and if it comes out clean, they are done. Let cool in the pan for 20 minutes and then invert onto a cooling rack. Cool completely before slicing the loaf.

Mini Pizzas with Arugula, Peppers, and Prosciutto

You can find pizza dough at many supermarkets. If you have to buy more than the 3/4 lb. needed for this recipe, you can freeze the leftover dough. 

• 
  
  5 tsp. extra-virgin olive oil
  
  


• 
  
  3/4 lb. pizza dough, preferably whole wheat, thawed if frozen
  
  


• 
  
  1 14-1/2-oz. can whole tomatoes, drained
  
  


• 
  
  1 tsp. dried oregano
  
  


• 
  
  1 large clove garlic, chopped
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 cups lightly packed arugula, chopped
  
  


• 
  
  1/2 cup thinly sliced roasted red peppers (rinsed if jarred)
  
  


• 
  
  1-1/2 oz. thinly sliced prosciutto di Parma, cut into thin strips (about 1/2 cup)
  
  


• 
  
  1 cup grated part-skim mozzarella
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  Crushed red pepper flakes (optional)
  
  

Lightly coat a large bowl with 1 tsp. of the oil. Put the dough in the bowl, cover loosely, and let sit at room temperature until supple and relaxed, 45 minutes to 1 hour.

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Meanwhile, put the tomatoes, oregano, garlic, 2 tsp. of the oil, and 1/2 tsp. each salt and pepper in a food processor; pulse to make a chunky sauce.

Lightly oil 2 baking sheets with the remaining 2 tsp. oil. Divide the dough into quarters. Divide each quarter into 3 equal parts; you’ll have twelve 1-oz. pieces of dough. (Alternatively, use a scale to divide the dough.) Shape each piece of dough into a 3-inch round and put on the baking sheets.

Spread about 1 scant Tbs. of the sauce over each dough round, leaving a little border around the edge for the crust. Top each with a mound of arugula, then some strips of pepper and prosciutto. Sprinkle the mozzarella and Parmigiano on top.

Bake until the cheese is bubbling and the crust is browned, 12 to 14 minutes, rotating and swapping the pans’ positions about halfway through for even baking. Sprinkle with crushed red pepper flakes (if using) and serve.

Good-For-You Blueberry Muffins

Applesauce keeps these muffins tender and moist, allowing me to reduce the overall fat and sugar in the recipe. And using half whole-wheat flour and half white flour adds antioxidants, fiber, and essential minerals, while maintaining the tender lightness produced by white flour. These muffins are at their tastiest while still warm from the oven.
Read the post Dream Muffins for more of Ellie's tips on making your favorite bakery-style treats both healthful and delicious.

• 
  
  Nonstick cooking spray
  
  


• 
  
  4-1/2 oz. (1 cup) unbleached all-purpose flour
  
  


• 
  
  4 oz. (1 cup) whole-wheat flour
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/4 tsp. baking soda
  
  


• 
  
  2 large eggs
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1/4 cup canola oil
  
  


• 
  
  1 cup natural unsweetened applesauce
  
  


• 
  
  1-1/2 tsp. finely grated lemon zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  3/4 cup low-fat buttermilk
  
  


• 
  
  1-1/2 cups fresh blueberries
  
  

Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.


In a medium bowl, whisk both flours, the baking powder, salt, and baking soda.


In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lemon zest, and vanilla. With the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated. Gently fold in the blueberries.


Divide the batter among the muffin cups, filling them to the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.


Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Cream Scones

While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in the cream helps the scones rise, making them extra soft and light. Brushing the scones with a little extra cream and sprinkling them with sugar adds crunch and makes the tops sparkle a bit. If you prefer to skip that step, you’ll get more rustic-looking but equally tasty scones.

• 
  
  1 cup plus 2 tsp. chilled heavy cream
  
  


• 
  
  10-5/8 oz. (2-1/3 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. baking powder (preferably aluminum-free)
  
  


• 
  
  3/8 tsp. fine sea salt or table salt
  
  


• 
  
  5 oz. (10 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes
  
  


• 
  
  1 Tbs. plus 1 tsp. honey
  
  


• 
  
  1 Tbs. turbinado sugar (such as Sugar in the Raw) or granulated sugar
  
  

Chill a medium metal mixing bowl and the beaters of an electric hand mixer (or the bowl and whisk attachment of a stand mixer) in the refrigerator for at least 15 minutes.

Position a rack in the lower third of the oven and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.

Beat 1 cup of the cream in the chilled bowl on medium-high speed just until soft peaks form, 1-1/2 to 2-1/2 minutes; refrigerate while you mix the other ingredients.

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the butter and toss with your fingers to coat. Press the butter between your fingers to form very thin flakes, tossing them back in the flour mixture between passes until all of the butter is pressed into dime-size flakes.

Make a well in the center of the mixture and add the whipped cream and honey. Use a silicone spatula to fold the ingredients together until incorporated.

Lightly knead the dough in the bowl just until it holds together. Turn it out onto a lightly floured counter. Gently knead it a few more times, then transfer it to a 9-inch cake pan lined with plastic wrap and pat it into a flat disk (or shape it by hand on a cutting board into a 9 x 3/4-inch disk). Cover with plastic wrap and refrigerate for 10 minutes.

If the dough was shaped in a cake pan, invert it onto a cutting board. Remove the plastic.

With a sharp knife, cut the dough into 8 even wedges. Arrange the wedges 2 inches apart on the baking sheet. Brush the scones with the remaining 2 tsp. cream and sprinkle with the turbinado sugar.

Bake the scones until lightly browned on top, 15 to 20 minutes.

Spread an unscented, lint-free linen or cotton towel on a large wire rack and put the baked scones on top. Fold the towel over loosely and allow the scones to cool until warm or at room temperature before serving.

Irish Soda Bread

Soda bread has been an Irish household staple since baking soda became commercially available in the early 19th century. It uses just four ingredients that most people kept on hand: flour, salt, baking soda, and buttermilk (raisins and caraway seeds are an American addition). A real soda bread is a simple loaf with a beautifully browned, craggy crust and a nice chew, best eaten liberally smeared with salty Irish butter.

• 
  
  1 lb. (3-1/2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  3/4 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1-1/2 to 1-3/4 cups buttermilk
  
  

Position a rack in the center of the oven and cook’s tip heat the oven to 450°F. Lightly flour a large rimmed baking sheet.

Sift all of the dry ingredients into a large, wide mixing bowl. Make a well in the center and pour in 1-1/2 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary, add more buttermilk 1 Tbs. at a time until the dough just barely comes together. (The absorption rate varies depending on the brand of flour.) The dough should be soft—don’t overwork it.

Turn the dough out onto a well-floured surface and pat into a round about 6-3/4 inches in diameter and 1-1/2 inches high in the center. Invert the round so the floured side is on top. With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.

Transfer the dough to the prepared baking sheet and bake for 15 minutes. Lower the oven temperature to 400°F and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20 to 30 minutes.

Cool to room temperature on a rack, about 2 hours, before slicing and serving.

Chicken Caesar Pizza

The pungent tanginess of a well-made Caesar salad is a restaurant staple. In this pizza, the grilled crust stands in for the croutons and the Parmigiano-Reggiano melts into the chicken for a more intense Caesar experience, one that Brutus would never betray. You can use store-bought pizza dough or make your own.

• 
  
  1 large boneless, skinless chicken breast (about 12 oz.) or 1-1/2 cups shredded cooked chicken breast
  
  


• 
  
  3 Tbs. olive oil, divided
  
  


• 
  
  Kosher salt and freshly ground black pepper to taste
  
  


• 
  
  1/4 cup uncooked grits or polenta, for rolling the dough
  
  


• 
  
  1 8-oz. ball prepared pizza dough, at room temperature
  
  


• 
  
  1/2 cup Roasted Garlic Paste
  
  


• 
  
  1-1/4 cups grated Fontina cheese
  
  


• 
  
  1 heart of romaine, cut crosswise into 1/2-inch-wide ribbons
  
  


• 
  
  2 Tbs. homemade or store-bought Caesar salad dressing  
  
  


• 
  
  2 Tbs. freshly grated Parmigiano-Reggiano cheese
  
  

If you’re not using leftover chicken, preheat the grill per the master instructions below.

Brush the chicken breast with 1 Tbs. of the oil and season with salt and pepper. Place the chicken on the cooking grate directly over the heat and grill until no longer pink in the middle, 10 to 12 minutes. Set aside and, when almost ready to use, cut into 14-inch-thick strips.

Roll out and shape the dough, then grill the first side of the crust per the master instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side.

Spread the entire surface with the garlic paste, then top with the chicken and sprinkle with the Fontina.

Finish grilling the pizza per the master instructions below.

Just before the pizza is done, toss the romaine with the dressing and 1 Tbs. of the Parmigiano in a medium bowl. Remove the pizza from the grill and immediately top with dressed romaine. Sprinkle with the remaining 1 Tbs. Parmigiano and season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.


• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Grilled Sausage and Eggplant Parmigiano Pizza

Grilling these pizzas gives the crust a wonderfully crisp texture, and the sausage and eggplant get a smoky edge. It’s easy enough to make the dough yourself, though you can use store-bought pizza dough (about 3/4 lb. for both pizzas) if you’re pressed for time. When prepping the eggplant, leave the skin intact so the peeled eggplant won’t fall apart on the grill.

For the dough

• 
  
  1 tsp. active dry yeast
  
  


• 
  
  1/4 tsp. granulated sugar
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, more as needed
  
  


• 
  
  1 Tbs. olive oil, more for the bowl
  
  


• 
  
  Kosher salt
  
  

For the pizza

• 
  
  1 small eggplant (about 1/2 lb.), trimmed and cut into 1/4-inch-thick slices
  
  


• 
  
  7 Tbs. olive oil
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 links (1/2 lb.) sweet Italian sausage
  
  


• 
  
  2 large tomatoes, chopped (about 2 cups)
  
  


• 
  
  2 tsp. chopped fresh thyme
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  6 oz. fresh mozzarella, thinly sliced
  
  


• 
  
  1/4 cup freshly grated Parmigiano-Reggiano
  
  


• 
  
  1/4 cup basil leaves, thinly sliced
  
  

Make the dough

Mix 3/4 cup of warm water (between 100°F and 110°F) with the yeast and sugar in a 1-cup measure, and let sit for 5 to 10 minutes, until the surface of the liquid becomes frothy. In a stand mixer fitted with a dough hook, mix the flour,1 Tbs. oil, and 1 tsp. salt on low speed until combined. Add the yeast mixture and continue mixing, scraping down the sides of the bowl as necessary, until a dough forms, about 3 minutes. Add 1 or 2 Tbs. of water or flour if the dough is too dry or wet, respectively. Transfer the dough to a floured work surface and knead until it becomes smooth and elastic, about 5 minutes. Transfer to a large oiled bowl, cover with a dishtowel, and let sit at room temperature until the dough almost doubles in size, 1 to 2 hours. (The dough can be made up to 2 days ahead and refrigerated in a zip-top plastic bag.)

Make the pizzas

For a gas grill heat the back burner(s) to medium-high and the front burner to low. For a charcoal grill, light a large fire and push the coals to one side of the grill; the fire is ready when you can hold your hand a couple inches above the hot zone for just 3 to 4 seconds. Clean and oil the grill grates. Brush both sides of the eggplant slices with 2 Tbs. oil, sprinkle with 1/2 tsp. salt, and grill over the hot part of the fire along with the sausage, flipping occasionally, until the eggplant is completely tender, about 8 minutes, and the sausage is cooked through, 10 to 12 minutes. Let cool for a couple minutes and then thinly slice the sausage. In a medium bowl, mix the tomatoes with the thyme, 1/4 tsp. salt, and 1/2 tsp. black pepper.

Line two baking sheets with parchment paper. Form the dough into 2 equal balls and transfer to a floured work surface. Shape each into a thin round, 10 to 12 inches wide. Brush the top side with 1 Tbs. oil then flip the oiled side over onto the prepared baking sheet. Brush the other side with 1 Tbs. oil and cover with a piece of parchment paper. Repeat with the second ball of dough and the second baking sheet. (You can grill the pizzas immediately or hold at room temperature for up to 1 hour.)

When you are ready to grill, peel back the parchment on top of one dough round. With two hands, support the dough under the remaining parchment paper side, flip it dough side down onto the grill’s hot zone, and peel off the parchment paper from the facing side. Cook the dough without moving until it bubbles and gets good grill marks, about 1 minute. Rotate it 90° and cook until the dough is uniformly browned but not burnt, about 30 seconds to 1 minute. Pull the dough to the cooler zone of the charcoal fire or to the front of the gas grill and reduce the middle zone’s heat to medium-low. Flip the dough and top evenly with half of the tomatoes, sausage, eggplant, mozzarella, Parmigiano-Reggiano, a drizzle of the remaining Tbs. of oil, and a light sprinkling of salt. Cover the grill (with the vents open on a charcoal grill) and cook, rotating the pizza about every minute until it cooks evenly and the cheese melts, about 3 to 5 minutes. Sprinkle with the basil, transfer to a large cutting board, slice, and tent with aluminum foil while cooking the second pizza. Grill and top the remaining pizza in the same manner, and serve.

Sicilian-Style Pizza with Sweet Potatoes, Bacon, Provolone and Chives

The extra-thick Sicilian-style crust in this pizza gets a bit of nutty crunch from cornmeal in the dough. Sweet potatoes are an unexpected topping, but when sliced super-thin, they bake up tender and sweet, with the bacon providing a salty counterpoint.

• 
  
  Extra-virgin olive oil
  
  


• 
  
  Unbleached all-purpose flour, for rolling
  
  


• 
  
  1-1/2 lb. Make-Ahead Pizza Dough, cornmeal variation (3/4 of the full recipe, a dough ball about the size of a grapefruit)
  
  


• 
  
  1 scant cup Easy Pizza Sauce 
  
  


• 
  
  8 oz. thinly sliced provolone
  
  


• 
  
  3 oz. thick slab bacon, diced and cooked until just shy of crisp
  
  


• 
  
  3 oz. raw sweet potatoes, peeled and very thinly sliced on a mandoline
  
  


• 
  
  1/2 tsp. thinly sliced fresh chives
  
  

At
least 30 minutes before baking, position a rack in the bottom third of the oven
and if using a pizza stone, set it on the rack. (If you don’t have a stone, use
a heavy-duty 13x18-inch baking sheet lightly oiled with olive oil.) Heat the
oven to 500°F. If using a pizza stone, dust a peel with unbleached all-purpose
flour.

While
the oven heats, generously flour the dough and then stretch and tuck it under
itself, giving it quarter turns as you form a ball of dough with a smooth top.
Let rest on the work surface, covered with plastic wrap, for at least 30
minutes and up to 1 hour. Meanwhile, prep all the toppings as directed in the
ingredient list before you begin shaping your dough.

Once
the dough has rested, very lightly flour your work surface and lay your dough
ball in the center of the floured area. Flour your hands and then, using your
palms and fingertips, press and stretch the dough into a rough circle about 12
inches in diameter and 1/2-inch thick. Or use a floured rolling pin to roll the
dough into a circle; if sticky spots occur, flour your fingertips (or your
rolling pin) and continue stretching the dough. Flip the dough occasionally so
it doesn’t stick to the work surface, and use a dough scraper to detach the
dough from the work surface if it does stick. If the dough continually
contracts, let it rest, covered with plastic wrap, at room temperature for 10
to 15 minutes before resuming the stretching process. It’s OK if your dough
isn’t a perfect circle. Transfer the stretched dough to the prepared pizza peel
or baking sheet (if using a baking sheet, try to press the dough all the way
out to the corners).

Using
the back of a large spoon, spread the tomato sauce onto the stretched dough,
leaving about a 1/2-inch border. Distribute the provolone, bacon, and sweet potatoes evenly over the sauce.

If
using a baking sheet, put it on the rack. If using a pizza stone, shake the
peel a bit to make sure the pizza isn’t stuck and then slide the pizza off the
peel and onto the heated stone (Aim for the back of the stone and place the end
of the peel there). Bake, turning the pizza with a peel or tongs if one side
browns faster than the other, until the crust is nicely browned and crisp and
the cheese is bubbly, about 20 to 25 minutes on a pizza stone, or 25 to 30
minutes on a baking sheet. Transfer the pizza to a cutting board, scatter the chives over the pizza, and let stand
for 1 to 2 minutes before cutting it with a pizza wheel, kitchen shears, or a
chef’s knife.

Carrot-Spice Bread

If you like carrot cake you'll love this sweet, tender quickbread, which is loaded with grated carrots, dried currants, and warm spices like cinnamon and cardamom.

For the bread

• 
  
  1 Tbs. unsalted butter, softened
  
  


• 
  
  9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 Tbs. baking powder
  
  


• 
  
  3/4 tsp. table salt
  
  


• 
  
  3/4 tsp. ground cinnamon
  
  


• 
  
  3/4 tsp. ground ginger
  
  


• 
  
  1/2 tsp. ground cardamom
  
  


• 
  
  3/4 cup dried currants
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 large eggs, at room temperature
  
  


• 
  
  1-1/2 Tbs. fresh orange zest
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  1-1/2 cups coarsely grated carrots, squeezed dry
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, melted and cooled
  
  

For the glaze

• 
  
  4 oz. (1 cup) confectioners’ sugar, sifted if lumpy
  
  


• 
  
  4 tsp. cream; more as needed
  
  

Make the bread

Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and cardamom. Whisk until well blended. Stir in the dried currants.

In a medium bowl, combine the milk, eggs, orange zest, and vanilla. Add the carrots and whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.

Scrape the batter into the prepared pan and spread evenly.

Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.

Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely.

Glaze the bread

In a small bowl, stir the confectioners’ sugar and the cream until smooth, adding more cream, 1 tsp. at a time, until the glaze is just pourable. Drizzle the bread with the glaze and let it set for 30 minutes. Store, covered, at room temperature for up to 2 days.