1/2 SHEET PAN COVER RECIPES

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SHEET-PAN PIZZA DOUGH RECIPE - FOOD NETWORK



Sheet-Pan Pizza Dough Recipe - Food Network image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 2 hours 20 minutes

Cook Time 20 minutes

Yield Enough for 1 pizza

Number Of Ingredients 6

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
1 1/4 teaspoons active dry yeast
1 1/2 cups hot water (about 100 degrees)
1/3 cup plus 2 tablespoons extra-virgin olive oil

Steps:

  • Combine the flour, sugar, salt and yeast in a stand mixer fitted with the dough hook. Combine the hot water and 2 tablespoons olive oil, then add to the mixer on low speed and mix until a loose ball forms. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
  • Knead the dough with the mixer on medium-high speed until smooth and slightly tacky, about 7 minutes. (If using your hands, bring the dough together into a ball, then turn out onto a smooth surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.) 
  • Pour the remaining 1/3 cup olive oil into an 11-by-17-inch rimmed baking sheet or black steel pan. Transfer the ball of dough to the pan, turning to coat with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours. 
  • Slide your hands under the dough and lift, gently stretching the dough to fit the pan. (It’s OK if it doesn’t stretch to the corners.) For the final rise, cover the dough with plastic wrap and set aside until slightly puffy, 30 to 45 minutes. Top and bake as directed.

EASY CHICKEN NACHOS RECIPE - KITCHN



Easy Chicken Nachos Recipe - Kitchn image

Want restaurant-style chicken nachos at home? This is your go-to recipe!

Provided by Meghan Splawn

Categories     Dinner    Snack

Total Time 3300S

Prep Time 2400S

Cook Time 900S

Yield 8

Number Of Ingredients 10

1 (15-ounce) can black beans
1 (2.25-ounce) can sliced black olives
12 ounces sharp cheddar or Monterey jack cheese, or a combination (3 cups shredded)
1 small roma tomato
8 medium scallions
1 small jalapeño
1 pound rotisserie chicken meat (from a 4 to 5-pound chicken)
1/2 cup salsa
1 (16-ounce) bag restaurant-style tortilla chips
Sour cream, for serving

Steps:

  • Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
  • Prepare the following, keeping them separate: Drain and rinse 1 can black beans. Drain 1 can sliced black olives. Grate 12 ounces sharp cheddar or Monterey jack cheese on the large holes of a box grater (about 3 cups). Chop 1 roma tomato. Thinly slice 8 scallions and 1 small jalapeño.
  • Shred 1 pound cooked chicken into a medium bowl. Add 1/2 cup salsa and toss to combine.
  • Build the nachos: arrange about half of a 16-ounce bag of tortilla chips on the baking sheet in an even layer. Top with half of the seasoned chicken and a handful of shredded cheese. Layer the remaining chips on top, followed by the remaining chicken and cheese. Sprinkle with the black beans.
  • Bake the nachos until the cheese is melted and the chips around the edges are beginning to brown, about 8 minutes. Just before serving, garnish with the black olives, jalapeño, tomato, dollops of sour cream, and scallions.

Nutrition Facts : SaturatedFatContent 10.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 50.8 g, SugarContent 2.1 g, ServingSize Serves 8, ProteinContent 30.0 g, FatContent 29.9 g, Calories 591 cal, SodiumContent 742.5 mg, FiberContent 7.3 g, CholesterolContent 0 mg

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