NOBLE CRUST BRUNCH RECIPES

Steps:

• Place all ingredients into breadmaker in the order listed.
• Allow breadmaker to knead and let rise slightly before removing, approximately 20 to 25 minutes.
• ***Don't forget to remove the dough before the bake cycle starts.***.
• Remove the dough and place it on a lightly floured cutting board and cover with a clean moist towel to rise an additional 30 minutes or so before forming on the pizza tray.
• NOTES: Noble Roman's Sicilian Pizza Baking Tips (from someone who used to work at Noble Roman's).
• To really bring out the flavor of the Noble Roman's Sicilian Pizza you should prepare a cake pan as follows:.
• Warning: Make sure you keep good airflow through the kitchen & turn on the overhead fan as this will smoke like the Dickens. The pan should be retained only for this use.
• Paint the inside of the cake pan with a thin coat of virgin olive oil.
• Bake the pan at 450 degrees until the oil has varnished the pan. Additional coats may be necessary. Before placing your dough in the pan paint it again with virgin olive oil.
• Place the dough in the pan and let the dough rise once.
• After the dough has risen, push the dough down working it to the pan edges.
• The cheeses used are 2/3 mozzarella and 1/3 muenster plus a dash of oregano.
• Put the cheese directly onto the dough. Add desired toppings. Then ladle the sauce in dots on the top ensuring the sauce does not contact the edges of the pan (or it will burn). The olive oil is what really lends the unique flavor.
• Noble Roman's bakes them for 15-20 minutes at 500 degrees or until the cheese is golden.
• At 450 degrees bake you may have to add 5-10 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl, using a stand or hand mixer, mix all ingredients together for the crust until fully incorporated.
• When dough is completely mixed, press into the bottom of a 9 x13 casserole dish by hand. Be sure to press the mixture firmly into the dish, covering the entire bottom evenly.
• Bake for 20-25 minutes. When done, set the crust aside and do not turn off the oven.
• In another medium mixing bowl, with a large wooden spoon, combine brown sugar, granulated sugar, salt and cornstarch. Toss until ingredients are fully incorporated. In a small bowl, whisk together eggs, cream and syrup. Combine sugar and egg mixture until fully incorporated.
• Pour mixture into a large saucepan over medium heat. Bring to a simmer while stirring constantly. Remove from heat and add in butter; stir until melted. (Tip...slice butter into tablespoon pieces so it melts faster.) Stir in vanilla and pecans. Make sure pecans are completely coated and incorporated into the mixture.
• Pour pecan mixture over the top of the crust. Spread evenly and bake for 35 minutes.
• Cool until bars reach room temperature then chill in the refrigerator for 6+ hours before slicing.
• When cooled, slice into twelve or sixteen bars. Remove from pan using a spatula and serve immediately.