hammkitchen

 

May 3 

Page history last edited by Lauren 6 mos ago

Green salad

Yams and other assorted roasted vegetables

Chicken pizza

Margherita Pizza

Potato Pizza

Spinach and mushroom pizza

Vegan pizza

Fresh fruit salad

Oatmeal-raisin cookies or chocolate chip cookies

 

 

Spinach and Mushroom Pizza Recipe

A fresh and healthy vegetarian pizza!

 

Spinach and Mushroom Pizza

Ingredients

 

  • 2 pounds spinach, chopped and sautéed
  • ¾ cup Mozzarella cheese, grated
  • 2 cloves garlic, minced
  • ¼ tsp oregano, chopped
  • ¼ tsp thyme, chopped
  • ¼ tsp basil, chopped
  • ¼ tsp rosemary, chopped
  • ¼ tsp black pepper, freshly ground
  • ¼ tsp nutmeg, freshly ground
  • ½ pound white mushrooms, sliced and sautéed
  • 1 pound plum tomatoes, sliced thin
  • ½ batch pizza dough
  • 1 tsp olive oil

Directions

 

  • Preheat oven to 425F.Use olive oil to coat cooking stone or pizza pan.
  • Spread out pizza dough and bake at 425F for 7 minutes.
  • Combine spinach, cheese, garlic, oregano, thyme, basil, rosemary, pepper, nutmeg, and mushrooms in a bowl.
  • Spread the spinach-mushroom mixture over the crust, leaving a ½” boarder.
  • Top with tomatoes.
  • Bake for 12 minutes, or until the crust is lightly browned and the cheese is melted.

 

 

Chicken pizza

Ingredients:
• 450 gm Boneless Chicken Breast 
• 1 Pizza frozen dough 
• 4 tsp Pepper 
• 1 cup Mushrooms (sliced) 
• 1 Vegetable Cooking Spray 
• 1/2 cup Mozzarella cheese 
• 1/2 tsp Thyme 
• 1 tbsp Olive oil 
• 1 Garlic Clove (minced) 
• 2 cups Purple Onions (sliced) 
• 1 cup Red bell pepper 
• 1/4 tsp Salt
How to make Chicken Pizza:
• Heat oil in a skillet over medium-high heat.
• Add chicken, salt, pepper and garlic and heat it for few minutes.
• Add onions, bell pepper, mushrooms and thyme.
• Saute for few minutes into the chicken mixture, until chicken is cooked. Keep it aside.
• Unroll pizza dough and pat into a 12-inch pizza pan coated with cooking vegetable spray.
• Splash half cup cheese evenly over the dough.
• Spread chicken mixture over the cheese and top with remaining 1/2 cup of cheese.
• Bake at 425 degree F for 15 minutes or until crust is golden.

 

DAD’S POTATO PIZZA

Print this recipe here.

1 pound pizza dough

2 teaspoons olive oil, divided

1 shallot, sliced

¼ cup shredded part-skim milk mozzarella cheese

2 small potatoes of your choice, preferably a firmer variety

¼ cup crumbled gorgonzola or blue cheese

1 teaspoon fresh rosemary, chopped

Salt and pepper, to taste

Wash potatoes and pat dry. Microwave the whole potatoes for 2-3 minutes until soft enough to handle but firm enough to cut so they won’t crumble. Cut into ¼ inch-thick slices.

Heat half the olive oil in a skillet over medium heat; add shallots; cook 4-5 minutes until slightly browned.

Preheat oven (see temps below). Roll out dough on a lightly floured surface. Transfer to a sheet of parchment paper (if using a stone) or to a parchment lined baking sheet. Brush dough lightly with remaining olive oil. Place a thin layer of shredded mozzarella on the dough, then arrange potato slices on top. Season well with salt and pepper. Add crumbled gorgonzola or blue cheese, and lightly press it down with your hands.

For a pizza stone, bake at 500 degree for about 10 minutes, or until both the top and bottom of the crust is brown and the cheese is melted.

For a baking sheet, bake at 450 for about 20 minutes, or until both the top and bottom of the crust is brown and the cheese is melted. Let it cool for a couple of minutes before slicing.

Before serving, sprinkle pizza slices with chopped fresh rosemary and a bit more fresh ground black pepper.

TIP: Boiling the potatoes makes them too moist which leads to a soggy crust. Ugh. Microwaving or baking them are better bets. Also, adding the fresh rosemary after removing the pizza from the oven helps to maintain its color and flavor. 

 

Margarita Pizza Recipe 

Fresh Tomato Pizza

Margarita Pizza, or Fresh Tomato Pizza, is a deliciously light alternative to the heavier, greasier (though still delicious) regular pizza we all know and love. It's fast and easy to make because sliced fresh tomatoes are used in place of the sauce.

Ingredients

One uncooked traditional Pizza dough (Fresh, Frozen or pre-made)

2 to 3 medium sized red tomatoes, thinly sliced (as thin as you can get them)

1 ½ cups Fresh Mozzarella Cheese, thinly sliced

3 or 4 leaves Fresh Basil (chopped)

3 Tablespoons Olive Oil

Salt, Pepper, and Garlic powder, to taste

Directions

Preheat oven to 425 degrees Fahrenheit

Stretch pizza dough to fit your pan or stone.

Place pizza dough on pizza stone. (Or pan)

Place tomato slices in a single layer on top of pizza dough.

Place the sliced mozzarella cheese on top of the tomato slices, also in a single layer.

Sprinkle the chopped basil over the top.

Drizzle Olive oil evenly over the entire pizza.

Season with salt, pepper and a dash of garlic powder.

Place pizza in oven and bake for 15 to 20 minutes until crust is golden.

 

Make Your Own Sauce, Fast 

Try this quick, no-cook pizza sauce recipe.

1 15-ounce can tomato sauce

1 6-ounce can tomato paste

1 tablespoon Italian seasoning

2-3 cloves minced garlic

Mix all ingredients well. Stir in a sprinkling of red pepper flakes or chili powder for a little kick. Let the sauce rest for about half an hour to let the flavors blend.

Compare labels and find the tomato products with the least sugar and oil. This recipe makes enough for two pizzas. Use half of the sauce today and freeze the rest to use for your next pizza (or just use the leftover sauce to dip your crust).

You can also use salsa for a fat-free, veggie-packed pizza sauce. Choose spinach tortillas, salsa, grilled chicken, and low-fat cheese for a spicy pizza twist. Pre-cooked chicken breasts reduce the prep time for this healthy pizza to less time than it takes to pre-heat the oven.

 

Vegan pizza

Savour and Spice

  • Tomato sauce, mixed with about 1/2 tsp. sauce from a can of chipotle peppers (adobo)
  • Garlic powder or minced garlic
  • Grated mozzarella with a touch of old cheddar cheese mixed in
  • Sliced green onion
  • Pepperoncini peppers, sliced
  • Roasted red peppers, drained and sliced
  • Black or Kalamata olives, sliced

Read more:http://vegetariancuisine.suite101.com/article.cfm/vegetarian_pizza_topping_ideas#ixzz0ESLsZQLH&B

 

 

Best oatmeal cookies tried and they were fantastic. Do some with choc chips, others with raisins

WHISK TOGETHER AND SET ASIDE

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

CREAM WET INGREDIENTS

1 cup unsalted butter, softened

1 cup sugar

1 cup dark brown sugar, firmly packed

2 large eggs

2 teaspoons vanilla

THEN STIR IN

3 cups oats (not instant)

1 1/2 cups raisins

Directions

1Preheat oven to 350°.

2Whisk dry ingredients; set aside.

3Combine wet ingredients with a hand mixer on low.

4To cream, increase speed to high and beat until fluffy and the color lightens.

5Stir the flour mixture into the creamed mixture until no flour is visible.

6(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.

7Fill cookie scoop with dough.

8(Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.

9Drop 2-inches apart onto baking sheet sprayed with nonstick spray.

10Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.

11Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

 

 

Whole wheat pizza dough: great. This worked even when not given time to rise fully, but I kneaded for a long time.

1 tablespoons granulated sugar or honey

1 1/4 cups warm water (110F)

1 (1/4 ounce) pack dry yeast

1 1/4 cups all-purpose flour

2 cups whole wheat flour

1 teaspoon of salt

1/4 cup olive oil

Step by Step Procedure

 

 

Dissolve sugar or honey in water and add yeast.

In a separate bowl, combine flours.

Allow to sit until the yeast foams slightly (about 5 minutes).

Combine 3 cups of the flour and salt in a bowl. Pour the yeast mixture and oil if you are using it.

Knead the mixture, gradually adding enough of the remaining flour mixture so that the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10−15 minutes by hand).

Shape dough into a ball and put in an large oiled bowl, turning the dough to coat it with the oil.

Allow to rise until doubled in size (45 minutes to 1 hours).

Punch down the dough and divide into 2 pieces. This will make two 12 inch pizzas.

Shape each portion into a 12" circle either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.

Spread sauce over crust and top with cheese and desired toppings.

Allow to rest in a warm location for 15 minutes.

Bake in a 475 degree oven until crust is golden, about 20 minutes. 

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