Morpheus*SFH^E*

This is a fun tailgating or summer recipe.  Pretty easy.  Prep at home and bring to the ballpark.

Container: grill, gas or charcoal, and ideally a food processor
Prep Time: 5 minutes
Cook Time: 10 minutes
Serving Description: varies
 
Ingredients
-   1 cup warm water
-   1 teaspoon sugar
-   1 teaspoon dry yeast
-   2 tablespoons olive oil, more as needed
-   2 cups flour, preferably bread flour, plus more as needed
-   1/3 cup corn meal
-   1 teaspoon salt
-   1 teaspoon crumbled dried herbs or garlic powder, optional 
 

Dissolve sugar in warm water and sprinkle yeast on top.  (If using instant yeast, add it to the dry ingredients.)  Let stand until yeast is foamy, about 10 minutes.
In food processor (use steel blade) combine flour, corn meal, and salt, plus dried herbs or garlic powder, if using.  Pulse to blend.
Add olive oil to the yeast liquid, stir well to get any yeast that may have settled to the bottom, and with the machine running, add to the dry ingredients.  Pulse until well mixed, and dough forms a sticky ball.  If dough is too wet to form a ball, add more flour a tablespoon or two at a time; if it's so dry that it's not sticky, add more water a tablespoon at a time.  Pulse briefly after each addition.
Scrape dough out onto lightly floured surface and knead into a ball.  Cover with a damp cloth or plastic wrap and let rise until doubled.  This will take about an hour in a warm place (see TIP) or longer at room temperature.
When ready to cook, have prepared toppings at hand.  Heat grill or start charcoal.  Briefly knead the dough, cut into desired number of pieces, and shape into balls.  This amount of dough will make four 9-10 inch, six 7-8 inch, or eight 6 inch crusts.  On a floured surface, roll the balls to about 1/8 inch thick, as even in thickness as possible.  Spread out flat or stack between sheets of parchment paper or flour-dusted waxed paper.
When grill is ready, lightly brush one side of crust with olive oil and grill, oiled side down until firm and a bit browned, several minutes.  Turn, quickly add toppings, cover grill, and cook until crust is crisp; this may take from 2-6 minutes depending on grill temperature and crust thickness.  Watch closely to prevent burning.
Serve immediately.
TIP: to make a warm place to speed dough rising, microwave a large glass of water for 2 minutes.  Leave the glass in the microwave and put in the covered bowl of dough.  To make dough a day ahead, cover and refrigerate.  Bring to room temperature before forming crusts.

This is a great side dish that even kids will love (if you don't tell them what's in it).  The roasting takes the bite out of the garlic, and carmelizing the onions makes them nice and sweet. 

5# Yukon gpld potatoes  You can use any potato, but the yukon Golds have a nice rich buttery flavor already.

5 yellow onions, 1/2" diced

1 head garlic

1/2 # butter

8 oz.  sour cream

1 cup milk

Cut the stem end off of a garlic head and coat gernously with olive oil,  season with salt & pepper and roast for about 1 hour @ 450 degrees.  Let cool.

Sautee diced onions on medium heat in about 1/4 cup of olive oil and plenty of S&P.  Reduce heat after 5 minutes and stir occasionally. Simmer for about 20-25 minutes until onions are a nice golden brown color.  Add a couple of tblspoons of balsamic vinegar fpr flavor and sautee another 10 minutes.  Set aside.

Cut potatoes into quarters ( I like to leave the skins on for flavor and vitamin content, but to each his own!)  boil in salted water about 20-25 minutes or until you can easily mash them with a fork.

Drain potatoes and add butter, sour cream and milk, S&P and mash with large fork or hand masher until mixed well.  The texture should be a little chunky.  You can blend or use a mixer for a smoother texture, but I like a nice chunky texture.  To cut down on fat, use olive oil instead of butter.    Still has a nice flavor.

Remove cloves drom garlic head and mash into small bits.  Add garlic and onions to potatoes and fold in with a spoon.

Great side dish with any meal!