Cauliflower Crust Pizza I came across this cauliflower crust pizza on Pinterest, and was instantly intrigued. A low-carb pizza? Sign me up! My husband isn’t a huge fan of cauliflower, so I planned on making the pizza before he got home from work. So the general conclusion…Healthy, tasty and husband-approved? Cauliflower Crust PizzaYields: 1 serving* Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese* 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Olive oil (optional) Pizza sauce Mozzarella cheese, shredded Other additional toppings of your choice *Many people have commented and said that the amount of cheese can be reduced by half, and still taste just as good! Directions: To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through. Source: Eat.
Roasted Garlic Pizza I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. It's incredibly simple, very tasty, and deliciously inexpensive. You probably have all of the ingredients in your kitchen right now. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano Preheat oven to 400F. Keeping head of garlic whole, peel away loose papery exterior.
New column: MANGIONA with Caitlin Levin #1 Avo and Eggs Breakfast Pizza Recipe and Photos by Caitlin Levin Caitlin Levin is a chef and a food stylist and also happens to be one of my best friends. I’m welcoming her as a new columnist here–she will be sharing yummies with *all of us* a few times a month (she’s been sharing yummies with me since 1999!)We are calling the column Mangiona because she and I met on our year abroad in Italy. The word Mangione translates to the female form of ‘big eater’ in Italian–something that I have been called on more than one occasion–especially when Caitlin’s cooking is involved I hope you enjoy the recipes–we will focus on easy, healthy mostly vegetarian fair around here–cause that’s just my steeze! Here’s what you’ll need:1. Here’s what you do:Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve.Best as healthy breakfast, afternoon snack or Sunday night dinner!
shaved asparagus pizza I had a shaved raw asparagus salad last month for the first time and was fascinated by it. It was tossed and tangled with olive oil, salt, pepper and a gratuitous amount of Parmesan cheese and while all of these things were wonderful, I felt they only interrupted the deliciousness that was the raw asparagus. I decided immediately that I had to make a pizza out of it, where the asparagus could be as uncluttered as possible. Of course when I came home and Googled my idea — certain that nobody could have ever laid claim to such brilliance, such a stroke of asparagus genius, before me — I learned that I had been beaten to the punch by one Jim Lahey, who has apparently been serving a shaved asparagus pizza at Co. on 9th Avenue for months. But you will be relieved to know that even in the original, plebeian manner that I’d imagined it, this is a great pizza: tangled and grassy, bubbly and lightly charred, and accented with mild bites of scallion, wilted from the heat of the baked pizza.
Pizza Dough Recipe : Tyler Florence Directions In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick.
Chicago-Style Deep-Dish Pizza The crust, based on a recipe whose supposed provenance is Pizzeria Uno, has an unusual flaky/tender texture, and great taste — courtesy of three types of fat: vegetable oil, olive oil, and butter. Also, the tiny bit of cornmeal adds subtle but delightful crunch. We like to bake this in a big, 14" deep-dish pizza pan; it makes a spectacular presentation, right out of the oven. But if you don't have a big pan, feel free to use two 9" round cake pans.
Pepperoni Roll...my own version Hello everyone! Welcome! Thanks for stopping by! Here is my version of a pepperoni roll. I have learned that there are some pretty fantastic pepperoni rolls in West Virginia...I would love to try one some day. This is just my version...a simple, yummy recipe that I make for my family for dinner once in a while. I love pepperoni rolls! I like to use Rhodes brand. (not being paid by Rhodes to say that...I just love their products) Loosely cover the frozen bread dough with plastic wrap. Roll dough out to approximately 11 x 11 square. One frozen dough log makes one pepperoni roll. Lay pepperoni on dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle with shredded Parmesan cheese. Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Add a sprinkling of garlic powder. Roll up dough starting at one edge of square. Place rolls on baking sheet, leaving space between. Brush some melted butter on top of uncooked pepperoni roll. P.S.