Pizza


Today is Monday. The thrid Monday of the month. So you kow what that means. SECRET RECIPE CLUB REVEAL!! Always a fun day. This month I was fortunate enough to be ‘assigned’ Rachel’s Blog The Avid Appetite. According to her short self description,

    A few years ago I could barely boil water.

Well, after reading through her blog and her gret collection of recipes and kitchen adventures I think she is LONG past that part of her life. So. Many. Good. Things. Way too many to try for just SRC. So after picking my way through lots and lots I ended up with Three quick tasty treats.

Starting with her Sweet Potato Pie Smoothie for Breakfast and ending with a quinoa dish for dinner. But lets not get ahead of ourselves.


BREAKFASTP1040933-001Rachel says if you don’t like Sweet Potatoes don’t try this one. And she is rght. It is a major flavor. And very simple. But you have to think ahead because the small sweet potato has to be cooked and cooled first. Then you just mix that with 1 C milk, 1/2 frozen banana
1 packet sweetener of your choice and a 1/2 = 3/4 Tsp of Pumpkin Pie Spice. Run it all through the blender with some ice cubes. Breakfast!


I needed something really quick for LUNCH one day. bingo – Rachel to the rescue.

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Skillet Tortilla Pizzas.

    1 8″ tortilla {I found these great low cholesterol tortillas at W-M by Ole Mexican Food – Sundried Tomato)
    1/4 C pizza sauce (easily spread with a pastry brush)
    1/4 cup cooked sausage and/or sauteed mushrooms.
    1/4 C Cheese of your choice {I used Fiesta Blend}
    2 tsp grated parmesean cheese
    2 tsp light butter

Lightly butter both sides of the tortilla and lay in a skillet over medium heat. When bottom starts to brown, flip it over.
Spread with the pizza sauce, cheeses, and other ingredients. Top with Parmesan.

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Making these little pizzas gave me a chance to use a little tool I found in My Mom-n-Laws kitchen. P1040927 It made cutting up the cooked sausage so easy.

And then for DINNER I added Rachel’s

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Mediterranean Quinoa

    2 C low sodium chicken broth (I used Veggie broth)
    1 C dry quinoa, rinsed
    1/3 C kalamata olives
    1 tomato, seeds removed & diced
    juice of 1/2 lemon
    2 handfuls baby spinach
    7 Spice {Found this at a local mid-eastern market: allspice, cinnamon, cloves, cumin, corieander, caraway, nutmeg}
    salt and pepper, to taste

Place the chicken broth (+ water) and quinoa in a small saucepan over high heat. Once boiling, stir, reduce heat to simmer and cover. Cook for 12 minutes.
After 12 minutes, stir in, olives, tomato, lemon, and spinach. Cover and cook 3 minutes more. Season with salt, pepper, and spice to taste. Serve warm.

The 7 Spice really added some good Mediterranean Flavor. I served it with some baked fish and it was perfect since I added a little 7 Spice to the fish coating. YUM!!

Now – about those other other recipes I have marked:

Thanks, Rachel, for some great tastes. I’m looking forward to some more of your recipes. And I reall think you ARE a long ways past BOILING WATER!!!!

Want to know what the other Group C members made for SRC. Check out these posts!

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I have still not satisfied my craving for Pizza. Two weeks ago some of us made a pizza from the Smitten Kitchen Cookbook. And I was good. I went out with a friend for lunch and we have pizza. Still not enough. So I was excited when this week’s pick from Kayte for Wednesdays with Donna Hay was PIZZA! And not a pizza I would have ever, ever put together. But Donna did.

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    Pumpkin and Goat Cheese Pizza

Really? Pumpkin on a pizza? The goat cheese I could understand. Pizza has cheese. And this pizza had pancetta (or prosciutto) on it. But Pumpkin? Interesting!

So I made the pizza and it was good, but I really didn’t care much for the pumpkin on it. I really did like the herb and garlic goat cheese on it. And the thyme leaves.
The pizza was also different for me because it did not have the familiar tomato sauce base. But that was alright, too.

Thanks, Kayte, for broadening my horizons again. This is not a combo I would have tried on my own. The pizza came from Donna’s modern classics: Book 1 on page 78.

Did the other “Hayers” like this one? Check out their posts:
Gaye
Kayte
Chaya
Sarah

And if you want to join us on Wednesdays just leave one of us a comment. We’ll add you in the fun.

There are several not so healthy foods I really enjoy – but only occassionally. One of them is PIZZA! Yes, we are talking about the regular cheesy, tomatoey, mushroom and sausage pizza. We have a couple of GOOD places here in town but I also like to make my own. Again – not very often because I like LOTS of goodies on mine. ‘Specially cheese. When I was reading this month’s choices for Baking with Julia all I saw was one word – PIZZA! It wasn’t until I really started looking at the recipe that I realized just how different this pizza was going to be.

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    Pizza with Onion Confit

This was a pizza with not tomato sauce, no thick layers of cheese, no meat. Yes, it was definitely different.

I was afraid I would not like it – onions caramelized in red wine and red wine vinegar. EWWW!! But – wait – new horizons, out of the box! Different but GOOD!!!!

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I knew beyond a shadow of a doubt I would be the only one in the entire household (two of us) who would even think of trying this one (and I wasn’t sure about me….) so I made the whole recipe of pizza dough (can always use THAT) and 1/3 of the Confit. I used 1/3 of the dough and made one 7″ pizza with the confit, olives, and shredded Parmesan cheese. Good choice! I liked the flavor of the whole pizza but it not something I would eat every day.

Our host this week is Paul of The Boy Can Bake and he has on his blog.

THIS is not your everyday tomato sauce and pepperoni pizza. In fact, it it NOTHING like the American Pizza we eat. This is ITALIAN pizza. “A savory pie with a sweet crust…” is how Nick Malgieri described it when he contributed it to Baking with Julia, the new book for Tuesdays with Dorie. It is full of cheese but no sauce, no mushrooms, no double thick crust.

I have to admit I was a little leery of this one. I am not a fan of ricotta cheese and it was the main ingredient in the filling. But with the mix of ricotta, mozzarella, and Pecorino-Romano it was quite tasty. There is also prosciutto in the pie.

I made only one change in the pie and that was to use a blend of AP flour and whole wheat. The crust is a little sweet, more like a crust for a sweet pie, but in conjunction with the savory cheese filling it was perfect. Just like Nick said it would be.

One third of a recipe was just enough for a 6.5″ pie plate.

The lattice crust on top was perfect. And fun to do!

Our hosts this week were Emily of Capital Region Dining and Raelynn of The Place They Call Home. The recipe will be on their blogs. It is on page 430 of Baking with Julia.

And you can drool over the other pies at the TWD website.

This week’s Bake! pick is from Abby of Stir it! Scrape it! Mix it! Bake it! and I am so glad she picked this one. I have made pizza before, but not thin crusted. And Malgieri’s recipe for the dough is simple with just a few ingredients – as it should be. While she picked the basic technique for making pizza, we could pick any of the varieties of pizza Nick lists in the book.

    Pizza Margherita

Simple. Delicious. Repeatable.

THere are only three toppings on this pizza. A simple tomato sauce scattered with shredded mozzarella cheese, shredded fresh basil leaves (and I loved the fact I could walk outside my door and simple pick a few from the plant!!) and a drizzle of olive oil. Okay, four toppings.

Then you bake it for a mere 10 minutes and you have PIZZA!!

I only made 1/2 of the dough which rests in the fridge for a few hours. Mine tried to escape it’s little package…

IF you let the dough sit on the counter for 5 or 10 minutes it will be much easier to spread into the pan without tearing. As I found out the hard way. I ended up with two kinds of rectangular pizzas. They were about 12 x 14. Kinda! One the Margherita and one just cheese.

The recipe is on page 96 of Malgieri’s BAKE! but I also found it on Indulge! a blog by Corrine.

I only have one problem -which topping do I use next time?? So many pizzas, so little time!!

Abby made this, too.

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