Pizza Dough
1 package Active Dry Yeast
1 pinch Sugar
1 c. warm Water *
2 tbsp. + Extra Virgin Olive Oil
1 tsp. kosher Salt
2 c. Unbleached Flour**
1 c. Whole Wheat Flour**
*You want about 110 degrees. I use my hot tap water.
**Mix both flours together.
Stir yeast, sugar, and water into bowl. Allow to sit until foamy (5-10 min).
Stir in EVOO and salt.
Stir in one cup of flour to liquid yeast mixture.
Stir in remaining flour, ½ cup at a time, until a “ball” begins to form. Save about ½ cup flour for next step.
Sprinkle remaining ½ cup flour on workspace. Remove dough ball from bowl. Begin kneading dough on flour, sprinkling more flour if necessary to keep from sticking. Knead until smooth and shiny.
Place dough in oiled bowl, cover with a towel, and allow to rise until double in a warm space (1 hour).
Press dough out onto oiled or greased pizza pan. Top with ingredients and bake!
Wednesday, July 1, 2009
Garlicky Broccoli Thin Crust Pizza
Garlicky Broccoli Thin Crust Pizza
4-5 tbsp. Extra Virgin Olive Oil
5 cloves Garlic, chopped
¼ tsp. crushed Red Pepper Flakes
1 head Broccoli, florets only
2 tbsp.+ Romano cheese, grated
4 oz. whole milk Mozzarella cheese, shredded
1 ball of Pizza Dough
Fresh cracked Black Pepper and Kea Salt, to taste
Add chopped garlic, 4 tbsp. olive oil, and crushed red pepper flakes to a large frying pan over medium/high heat. Cook until garlic is soft, but not brown.
Add broccoli to the same pan and cook until crisp/tender and garlic is golden.
Spread broccoli and garlic all over pizza dough. Scrape the pan with a spatula to get all the oil and garlic bits.
Sprinkle Romano cheese over pizza.
4-5 tbsp. Extra Virgin Olive Oil
5 cloves Garlic, chopped
¼ tsp. crushed Red Pepper Flakes
1 head Broccoli, florets only
2 tbsp.+ Romano cheese, grated
4 oz. whole milk Mozzarella cheese, shredded
1 ball of Pizza Dough
Fresh cracked Black Pepper and Kea Salt, to taste
Add chopped garlic, 4 tbsp. olive oil, and crushed red pepper flakes to a large frying pan over medium/high heat. Cook until garlic is soft, but not brown.
Add broccoli to the same pan and cook until crisp/tender and garlic is golden.
Spread broccoli and garlic all over pizza dough. Scrape the pan with a spatula to get all the oil and garlic bits.
Sprinkle Romano cheese over pizza.
Sprinkle Mozzarella cheese over pizza.
Drizzle with 1 tbsp. olive oil, season with back pepper and sea salt. Go easy on the salt, as romano is salty.
Bake on 400 degrees for about 20 – 25 minutes or until bottom is golden and crisp.
Drizzle with 1 tbsp. olive oil, season with back pepper and sea salt. Go easy on the salt, as romano is salty.
Bake on 400 degrees for about 20 – 25 minutes or until bottom is golden and crisp.
Add more grated Romano or Red Pepper, to taste.
ENJOY!!!!!!!!!!!
Shrimp on Green Bean and Corn Salad
Shrimp on Green Bean and Corn Salad
1 lb. 26-30 count fresh raw Shrimp, shell on
2 ears fresh sweet Corn, peeled and husked
2 large handfuls of fresh Green Beans, ends snipped
1 medium Shallot, diced
2 medium Garlic cloves, sliced
1 medium Red Onion, diced
1 medium Red Bell Pepper, diced
1 Jalapeno, diced finely (optional for the weak) ;)
½ cup fresh Parsley, chopped
¼ cup fresh Cilantro, chopped
5 tsp. Extra Virgin Olive Oil (EVOO)
1 Lemon, zest and juice
Fresh cracked black pepper and Kosher salt, to taste
Preheat oven to 425 degrees.
Boil large pot of water, heavily salted
While oven preheats and water comes to a boil, start chopping and dicing various ingredients.
Boil corn for 4 minutes. Remove w/ thongs and set aside to cool until able to handle.
Boil beans in the same water used for the corn 3 minutes. Strain beans and immediately run under cold water until cool. (You want to stop the cooking.)
In frying pan, put 1 tsp. EVOO over Med/High heat.
Add shallot to pan and cook 3 minutes, until softened. Add garlic, turn heat to medium. Cook until garlic is slightly golden brown (about 3 minutes). Remove from heat and set aside.
Toss shrimp with 2 tsp. EVOO, salt and pepper. Place in oven. Cook in oven for two minutes, flip over and cook an additional 1 minute. Remove from pan and set aside until cool enough to peel.
Cut corn kernels off ears and toss with green beans, shallot/garlic mixture, red onion, red bell pepper, jalapeno, parsley, cilantro, remaining 2 tsp EVOO, lemon juice, salt and pepper
Peel shrimp, place on top of corn and green bean mixture.
Drizzle with a great EVOO and a sprinkle of fresh herbs.
ENJOY!!!!!!!!!!!!!!!
1 lb. 26-30 count fresh raw Shrimp, shell on
2 ears fresh sweet Corn, peeled and husked
2 large handfuls of fresh Green Beans, ends snipped
1 medium Shallot, diced
2 medium Garlic cloves, sliced
1 medium Red Onion, diced
1 medium Red Bell Pepper, diced
1 Jalapeno, diced finely (optional for the weak) ;)
½ cup fresh Parsley, chopped
¼ cup fresh Cilantro, chopped
5 tsp. Extra Virgin Olive Oil (EVOO)
1 Lemon, zest and juice
Fresh cracked black pepper and Kosher salt, to taste
Preheat oven to 425 degrees.
Boil large pot of water, heavily salted
While oven preheats and water comes to a boil, start chopping and dicing various ingredients.
Boil corn for 4 minutes. Remove w/ thongs and set aside to cool until able to handle.
Boil beans in the same water used for the corn 3 minutes. Strain beans and immediately run under cold water until cool. (You want to stop the cooking.)
In frying pan, put 1 tsp. EVOO over Med/High heat.
Add shallot to pan and cook 3 minutes, until softened. Add garlic, turn heat to medium. Cook until garlic is slightly golden brown (about 3 minutes). Remove from heat and set aside.
Toss shrimp with 2 tsp. EVOO, salt and pepper. Place in oven. Cook in oven for two minutes, flip over and cook an additional 1 minute. Remove from pan and set aside until cool enough to peel.
Cut corn kernels off ears and toss with green beans, shallot/garlic mixture, red onion, red bell pepper, jalapeno, parsley, cilantro, remaining 2 tsp EVOO, lemon juice, salt and pepper
Peel shrimp, place on top of corn and green bean mixture.
Drizzle with a great EVOO and a sprinkle of fresh herbs.
ENJOY!!!!!!!!!!!!!!!
Roasted Tomatoes stuffed with Herb Ricotta
Serves four
2 vine-ripened Tomatoes
1 cup whole milk Ricotta Cheese
2 tbsp. grated Pecorino Romano
¼ c. Balsamic Vinegar
½ tsp. fresh chopped Lemon Thyme, divided in half
½ tsp. fresh chopped Oregano + additional for garnish
1 minced Garlic clove
Zest of ½ Lemon
Extra Virgin Olive Oil
Kosher Salt and Fresh Ground Pepper
Preheat oven to 400 degrees
Cut tomatoes in half and use your fingers to scoop out seeds and juice. Place on baking sheet covered in foil. Sprinkle tomatoes with ½ of the thyme (1/4 tsp), salt and pepper. Drizzle extra virgin olive oil over the top. Place in oven and roast for 45 minutes.
Combine Ricotta, Romano, remaining thyme, oregano, garlic, lemon zest, salt and pepper. Set aside.
Bring Balsamic vinegar to a low boil and continue until reduced by half.
Once tomatoes have cooled to room temperature, divide Ricotta mixture and scoop in equal parts into each tomato. Drizzle with balsamic vinegar and extra virgin olive oil. Top with fresh oregano.
Enjoy!!!
Serves four
2 vine-ripened Tomatoes
1 cup whole milk Ricotta Cheese
2 tbsp. grated Pecorino Romano
¼ c. Balsamic Vinegar
½ tsp. fresh chopped Lemon Thyme, divided in half
½ tsp. fresh chopped Oregano + additional for garnish
1 minced Garlic clove
Zest of ½ Lemon
Extra Virgin Olive Oil
Kosher Salt and Fresh Ground Pepper
Preheat oven to 400 degrees
Cut tomatoes in half and use your fingers to scoop out seeds and juice. Place on baking sheet covered in foil. Sprinkle tomatoes with ½ of the thyme (1/4 tsp), salt and pepper. Drizzle extra virgin olive oil over the top. Place in oven and roast for 45 minutes.
Combine Ricotta, Romano, remaining thyme, oregano, garlic, lemon zest, salt and pepper. Set aside.
Bring Balsamic vinegar to a low boil and continue until reduced by half.
Once tomatoes have cooled to room temperature, divide Ricotta mixture and scoop in equal parts into each tomato. Drizzle with balsamic vinegar and extra virgin olive oil. Top with fresh oregano.
Enjoy!!!