Archive for pizza

Monday, August 12th, 2013

Fresh Herb Zucchini Pizza

zucchini pizza small

I have been away for a few days. Just trying to squeeze in a little more fun before my kids go back to school in less than two weeks. I am not looking forward to the stress. But, I do have a great recipe to share today. I love this time of year, when the garden is ready to harvest and every meal is full of garden fresh ingredients. We have been making this pizza for a long time. It originated from Moosewood years ago. It has evolved of course, but the key ingredients of fresh herbs and garden fresh zucchini on this pizza make it soooo delicious! The preparations involve broiling the zucchini mixture before putting it on the pizza, to avoid a watery mess on your dough. We have tried it without broiling it and it just makes the crust too soggy. So while the pizza dough is rising, prepare the zucchini and it won’t create any waiting to put the whole thing in the oven.

Fresh Herb Zucchini Pizza

Pizza dough for one pizza

2 tsp. olive oil

3 garlic cloves, minced

2 tbsp. fresh lemon juice

2 tbsp. fresh mint leaves, minced

1 tbsp. fresh thyme, minced

1 tbsp. fresh basil, minced

salt and pepper to taste

5 c. zucchini, sliced thin

While your pizza dough is rising, prepare the following. Preheat the broiler. In a large bowl, combine the olive oil, garlic, lemon juice, fresh herbs, and salt and pepper.  Stir and then add the zucchini and stir until everything is well combined. Place this mixture on a baking sheet and broil for about 10 minutes, or until the zucchini is tender. You will notice that the zucchini will have lost some of its water content, which is what you want. Change the oven temperature to 450 degrees. Now roll out the pizza dough and put it on a baking pan, or pizza pan. Put all the zucchini mixture on the dough. Spread it around evenly and put it in the oven to bake for about 12 minutes, or until the crust is lightly browned. This is delicious hot, but don’t burn your mouth on the hot zucchini!

Wednesday, July 31st, 2013

Tomato Basil Pizza

tomato basil pizza sm

This is the easiest pizza to make ever! This time of year with fresh tomatoes and basil available, if you don’t have your own from your garden, it is also the tastiest. We look forward to eating this all winter long. The part that takes the most time, is getting the pizza dough ready. The best recipe is the one I posted last. Once that is prepped, you can have Tomato Basil Pizza in just a few minutes.

Tomato Basil Pizza

1 pizza dough shaped and ready for baking on pan of choice

olive oil for brushing on pizza crust before baking, about 1 tsp.

3 cloves garlic, chopped fine

10 fresh basil leaves, chopped coarsely

2 large tomatoes cut into slices, or a handful of grape tomatoes cut in half.

Preheat oven to 450 degrees. Brush olive oil on the shaped pizza dough and spread the chopped garlic evenly around on top. I sort of push it into the dough so it bakes into the crust. Bake for 10-15 minutes, or until the crust is golden brown. As soon as you take this out of the oven, top with the fresh sliced tomatoes and then sprinkle the chopped basil on top of the tomatoes. That is it! Eat it hot out of the oven!


Monday, July 29th, 2013

Whole Wheat Pizza Crust

I have tried lots of homemade pizza crust recipes over the years. For a long time I used the Moosewood recipe and then I wanted it to be easier, so I tried a recipe that used a food processor. I wasn’t really satisfied because I wanted the perfect texture of chewy on the inside and crispy on the outside. The best pizza crust usually resulted from using a pizza stone, which broke recently. So I have been trying to perfect a recipe with the desired results without the stone. This recipe was inspired by this one. I changed it slightly by using honey instead of sugar and making a larger batch with a little more olive oil. It also uses whole wheat flour with some all-purpose flour. It has worked beautifully. You do have to knead it instead of using the food processor, but it is well worth the result. This recipe makes three medium large pizzas, which is great for my gang of teenagers, or if you want to have leftovers, but you can scale it down for a smaller crowd. Next I will post about some delicious toppings we have loved lately.

Whole Wheat Pizza Crust

3 c. warm water

1 tbsp. honey

2 tbsp. yeast

2 tbsp. olive oil

4 c. whole wheat flour

2 c. all-purpose flour

3/4 c. all-purpose flour (for kneading)

In a large bowl measure the 3 c. of warm water and mix the honey into it until it is dissolved. Sprinkle the yeast over the water mixture and let stand and get frothy for about 10 minutes. If some of the yeast does not disappear into the water, don’t worry about it. Add the olive oil and mix it gently. Now add the flour a little at a time, mixing it in as you go until it gets too hard for a whisk and then use your hands. Knead the dough, adding the 4 c. whole wheat flour and the 2 c. all-purpose flour. Put the 3/4 c. all-purpose flour on a flat surface and add the dough and knead it for about 10 minutes, absorbing the flour as you go, until it is smooth and elastic. You may not use all the flour, and that is okay. Put about 1 more tsp. olive oil in the bowl and use it to cover the ball of dough  so it won’t stick while rising. Cover the bowl and let it rise until it doubled. Punch down the dough and divide it into three sections and knead it into a ball and let it rise again for about 30 minutes. This is a good time to preheat your oven to 450 degrees. I used pan spray to prepare the cookie sheets that I used. Take one ball of dough and pinch it into shape right onto the pan. The sizes I used were about   9 x 13. Let it rise again for about 10 minutes and then put the toppings on and put the pan in the oven to bake for 10-15 minutes, or until the crust is golden. Eat hot!

Wednesday, April 10th, 2013

Pizza Crust

We have tried LOTS of different pizza crust recipes over the years always looking for the perfect chewy and crispy crust combination. My family loves pizza, so we make pizza frequently. This is my absolute favorite one. It does take some planning due to rising time, but not any more than normal, except that you do have to wait about 20 minutes to put any toppings on the crust once it is rolled out. It is well worth the wait though.

Pizza Crust

2 1/4 tsp. yeast

1 tbsp. sucanat

1 c. warm water

1 tsp. salt

1 1/2 c. all-purpose flour

1 1/4 c. whole wheat flour

Mix yeast and sucanat in a big bowl and add the warm water. Let it sit til it bubbles and looks a little frothy. Add the salt and then add the flours a little at a time, mixing so the flour disappears before adding more. Eventually you will need to mix the flour in with your hands, kneading it to become a smooth ball that is no longer sticky. You may not use all the flour, its okay if you don’t. I always have a little left over that I save for rolling it out. Now leave it in the bowl, covered with a cloth until it has doubled in size. This takes about one hour. Punch the dough down and roll it out to about 1/4 in. thick and put it on your pizza pan. Now let it rest for about 15-20 minutes. You can preheat your oven during this time to 425 degrees. Then add toppings of your choice and bake for 12-15 minutes, or until the crust is golden.


Friday, March 15th, 2013

Sweet Potato and Kale Pizza

I wanted to make something for Pi day without making a sugar and fat bomb, so I decided to make a pizza pie. Okay, so my kids have grown up eating all kinds of very untraditional pizzas. I will post more of the kinds of pizzas that we make most often later. But I wanted to make something different for the occasion last night. I had sweet potatoes and kale hanging around and since they are so good together and sooo good for you I decided to turn them into a pie! I found this idea from a recipe by Kim Barnouin. This stuff is so delicious that as I was tasting it, I found it hard to stop eating. I am definitely making this to eat along with a bowl of brown rice next time.

Pizza Crust

1 tbsp. yeast

3 c. warm water

1 sucanat

1 tbsp salt

2 tbsp olive oil

1 c. all-purpose flour

3 c. whole wheat pastry flour

1 c. whole wheat flour

In a large bowl add yeast to warm water and let it sit until it bubbles. Add the sucanat, salt, oil, and a few cups of the flour. Mix in flour and the dough becomes wet again and then knead in the rest until the dough becomes a smooth ball. Cover the bowl with a cloth and let it sit in a warm place until the dough has doubled in size (about 1 hr.). Once the dough is ready, divide it into two parts and form them into balls. Roll out each one on a floured surface.While the dough is rising, prepare the topping.

Sweet Potato and Kale Pizza topping

2 tbsp grapeseed oil

1 lg. onion, chopped

2 shallots, chopped

1 bunch kale, washed and chopped

2 sweet potatoes, peeled and cut into small cubes

3 tsp. cumin

1 pd. firm tofu, pressed and cut into cubes

4 cloves garlic, chopped

salt and pepper to taste

Saute the onion and shallots together in the oil on med. heat until they are lightly browned and soft. (About 10 minutes) Add the cumin and stir for just a minute and add the kale and sweet potatoes. Cook and stir frequently until they are both softened. (About 10 minutes) Add the garlic and tofu, salt and pepper and cook for 5 more minutes. Stir frequently.

Preheat oven to 400 degrees.

It is ready to eat right now, or load it on the rolled out pizza crust and cook for 10-15 minutes, until the crust is browned.