Pesto, Mushroom, Onions, & Goat Cheese Pizza!
Frozen homemade dough - Click here for the old blog post with the recipe. Takes about 1 hour to thaw.
Baked at 425, w/homemade pesto, mushrooms, onions, and goat cheese… YUM!
Whole Wheat Pita Pizza w/ Veggies & Nutty Cheese
1. Dice red bell peppers, spinach, basil, rosemary, broccoli, tomatoes
2. Mix in a bowl and season with mustard seeds, granulated garlic, salt & pepper
3. In a food processor grind walnuts, oregano & granulated garlic until it resembles parmesan cheese.
4. Toast pita’s then top with veggie mixture.
5. Sprinkle Nutty Chz on top, and drizzle with olive oil and balsamic reduction.
6. Bake pita pizza at 350F for 6-7 minutes.
7. Cut in four pieces and ENJOY!
I ate mine accompanied by a cup of black bean soup. It was divine :)
-cristi
I decided to try a new dough recipe today. This is a big deal - since I’m a huge fan of my usual dough recipe, but the time was right and I was feeling adventurous (not that adventurous, there are only minor ingredient differences).
Pizza Dough Recipe out of Jamie At Home:
(I froze 1/3 of the dough & used the other 2/3 to make 4 LARGE calzones)
- 7 cups strong white bread flour
- 1 tablespoon fine sea salt
- 2 - 1/4 oz packets of active dry yeast
- 1 tablespoon raw sugar
- 4 tablespoons olive oil
- 2 1/2 cups of luke warm water
Like normal, let the water and yeast sit. Then mix in everything else. Flour your hands - work it well. Cover and let sit for 45 minutes - 1 hour. Knead out the air bubbles. Split into as many pieces as you want. Freeze, or roll and use. The dough turned out great for the calzones!
Grilled Veggie Pizza with a Chickpea Crust
for crust:
2 cups warm water and add 2 oz yeast, 1 tbs sugar and let sit for 15min. Add in 4 cups chickpea flour slowly with some olive oil, fresh rosemary, salt, pepper. Mix until almost stiff then knead. Move to a lightly oiled bowl and cover with a clean towel let sit for 30 minutes then roll out on a floured surface. Bake for 10min ad 300F then take out of the oven until ready to top with veggies.
grill broccoli florets, red bell peppers, onions and zucchini
mash up 3 cups chick peas with minced garlic and olive oil, mash coarsely and spread over crust, then add veggies.
In a small bowl mix cumin, paprika, salt, pepper and oregano. sprinkle mix over pizza.
Bake at 350F for 15minutes.
Drizzle with balsamic reduction and serve :)
Not gluten free, but protein pact and delicious! -cristi
Carmelized Onions, Arugula, & Goat Cheese Pizza
I am kicking myself for not taking a picture, but trust me - it looked beautiful.
For dough, I always use my sisters recipe - quick, easy, and works perfect for pizza dough.
- Dissolve 1 package of active dry yeast in a little under 1 cup of warm (not boiling, tap works) water. I usually let it sit for 5-10 minutes in a smaller bowl.
- In a large bowl mix 2.5 cups flour (bread flour works well), 2 tablespoons of olive oil, 1 teaspoon of salt, 2 teaspoons of white sugar, and the yeast mixture.
- Work it all together, then cover the bowl with a paper towel and let it rise between 30 minutes and an hour. I usually get impatient and use it at 30 minutes.
- Flour your hands, so the dough doesn’t stick and flour the surface - then plop down the dough and work it into the shape you want your pizza to be.
For sauce, I went quick and easy and used a can of tomato puree, a can of crushed tomatoes, a little olive oil, a lot of garlic, oregano, basil, and salt/pepper. I let it simmer on the stove for about 20 minutes, so it could all work together. I caramelized the onions at the same time - they taste so great this way with the goat cheese!
Work out the dough into a pizza shape, toss on the sauce (the extra freezes so well!), top your pizza and put in the oven for about 20-25 minutes at 350. So delicious!
