gingered pear

a pear in love with food

Tag: tomatoe

home-made pizza

Home-made pizza are fun and easy!

Pizza Dough
makes 2 of 1 lb loaves
adapted from my baking addiction

1  cup + 6 tablespoon  lukewarm water
3/4 tablespoon granulated yeast (2 packets)
3/4 tablespoons Kosher salt
1/2 tablespoon sugar
1/8 cup extra virgin olive oil
2 cups  all-purpose flour
1  + 1/4 cups whole wheat flour

In the stand mixer with the dough hook attachement, or in a large bowl with a wooden spoon, mix the yeast, salt, sugar, olive oil and water. Mix in the flour (without kneading). You may need to wet your hands to incorporate the flour if you’re not using a stand mixer.  Transfer the dough to a large bowl and cover (not airtight) with saran wrap or cheese cloth. Make sure it’s not air tight (so the dough can breathe) but covered so it does not dry out the dough. Rest at room temperature until the dough rises and collapses – about 2 hours. **During winter keep the dough in a warm area, or in an oven after the it’s been turned off.**

The dough can be used immediately (after the rise) or refrigerate in a lidded (not airtight) container and use for the the next 7-12 days.

My favorite pizza toppings:

BBQ Chicken Pizza
bbq sauce
cooked chicken – shredded
red onion – sliced thinly
bell pepper – sliced
mozzarella cheese – sliced
cilantro – for garnish (optional)

Pesto Chicken Pizza
pesto
cooked chicken – shredded
mozzarella cheese – sliced
cherry tomatoe – halved

Margarita Pizza
tomato paste
basil
mozzarella cheese – sliced
cherry tomatoe – halved

Preheat oven to 475 degrees F. Place pizza crust (1 lb of  the dough from above) on parchment or foil-lined baking sheet. Make rectangle or circle as you wish.  I like thin crust so I stretch the crust thin as possible without it ripping. Wet or oil hands lightly to prevent your hands from sticking to the dough!

Spread sauce on pizza crust.  Add meat, veggies and cheese. Bake for 12-15 minutes or until crust is deep golden brown.

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pesto cherry tomatoe caprese salad

pesto cherry tomatoe caprese salad
serves 2
adapted from honest cooking

1/3 cup of cubed fresh mozzarella or  mini bocconcini
20 cherry tomatoes
4 tablespoon pesto (from the Jaime Oliver book)
3 tablespoon thick yogurt (Greek)

Drain the bocconcini and pat try. Cut the cheese in half or cubed to matched the tomatoes. Rinse and pat dry cherry tomatoes. In a large bowl combine the mozzarella, tomatoes, pesto and yogurt. Salt and pepper to tatste. Set aside for least 1 hour to allow the flavors to marry.

mmmmm…i love fresh pesto!