Dinner Recipes

Dinner


Basic pizza dough

2 c hot water
1 c sour dough starter
2 Tbsp sugar
1 Tbsp Salt
3 Tbsp Olive oil
1 c Amarath-ground- (Can substitute wheat flour, or other ground grain)
3 c hard white wheat
2 Tbsp yeast
2 c white flour

Mix all ingredients in Bosh mixer, add 2 cups flour, add yeast on top. Mix and gradulally add flour till the dough pulls away from the center column. Let dough knead for 8 minutes.

Makes 3 Focaccia breads, 36 bread sticks, or 4 pizzas.

Pizza-Roll out ¼ of dough onto brown parchment paper, sprinkled with corn meals or semonila flour- to ¼” Top with toppings. Bake 500* on a preheated pizza stone. Bake pizza for 8 minutes.

Roll our bread sticks to ½” Cut into strips and let rise till double. Bake at 500* for 6-8 minutes. Remove from over and top with

¼ cup parmesean cheese
1 Tbsp Italian seasoning
½ tsp garlic salt.

Focaccia Bread- Roll out dough to 1/3” Let rise till double. Make indents on bread with finger. Bake at 500* for 6 minutes. Remove from oven and top with 3 Tbsp Olive oil, 2 Tbsp Rosemary and 1 Tbsp Kosher salt.

Kara’s Multi Grain Pizza Dough

1 1/2 cup water
1 cup sour dough starter
2 cup spelt flour
1 cup amaranth flour
1/3 cup honey
1 tablespoon
Real salt
3 tablespoon extra virgin olive oil
2 tablespoon yeast
2 cup white flour

Combine water, sourdough starter and whole grain flours. Mix and let sponge (rest) covered at least 12, but no more than 24 hours at room temperature (can sponge longer in fridge). After the soaking period, Place all ingredients except white flour in mixing bowl, yeast on top. Turn on mixer. Add white flour until dough pulls away from sides and center post. Knead 8 minutes. Preheat oven to 550 degrees (convection is best) Let dough rest 30 minutes in an oiled bowl covered with plastic wrap (optional). Divide dough in fourths, roll out on a floured surface, transfer to parchment paper. Top and bake on a preheated pizza stone for 6 minutes or until crust is crisp. Let cool 5 minutes for cheese to set before cutting.

Pear Walnut Topping

1 tablespoon extra virgin olive oil
2 firm pears, sliced
½ red onion, sliced thin
2 tablespoon sucanat
½ teaspoon salt
½ cup walnuts
3 cups mozzarella cheese
1 cup feta cheese
Saute pears on medium high heat in a large pan until browned, add onions, sucanat and sugar, cook. Turn off heat and mix in walnuts. Let cool slightly before arranging on dough, top with cheeses.

Cinnamon Pizza

½ batch of multigrain pizza dough parchment paper
2 tablespoons butter, melted
3 tablespoons sucanat
1 teaspoon cinnamon

Roll dough out to ½ inch, place on parchment paper. Brush with melted butter and sprinkle with cinnamon sugar.

Strudel

2 tablespoons butter, softened
3 tablespoons sucanat
3 tablespoons sprouted flour
1/8 teaspoon cinnamon

dash of salt

Cut butter into dry ingredients. Crumble the strudel on top of the dough and let rise for 30 minutes. Bake at 500 degrees for 5 minutes.

Glaze

1 teaspoon milk
 1 tablespoon butter, melted
¼ teaspoon vanilla
¾ cup powdered sugar

Whisk until smooth. Let bread cool slightly and drizzle with glaze.

Per Medium Pizza
1 cup shredded mozzarella cheese
1 cup fresh spinach
4 dried figs, sliced 1 slice prosciutto, thinly sliced and cooked
1/2 fresh lemon

Preheat oven and pizza stone to highest setting (mine is 550) Roll out the dough and place on parchment paper. Sprinkle ¼ of the cheese evenly on dough. Lay spinach leaves as flat as possible on cheese. Layer figs on spinach, sprinkle with cooked prociutto and remaining cheese. Bake for 5-7 minutes, until crust is brown. While still hot, grate lemon zest on top of cheese and sprinkle lemon juice over entire pizza.

Kara’s Herbed White Chicken Pizza

TIP- I started with a basic white sauce and kicked it up with herbs from the garden. If I didn't have fresh sage on hand I would have used dried thyme, dried sage is yucky.2 tablespoons butter

2 tablespoons flour
1 clove garlic
2 tablespoons fresh sage, chopped
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg, freshly grated
1/2 cup parmesean cheese, grated Fresh Arugula.

Cook butter and flour for 2 minutes on medium heat. Add garlic and herbs, cook 30 seconds and add milk. Stir constantly and add salt, pepper, nutmeg and cheese until melted. Add more milk to thin if needed.Once the flavorful sauce was under control I focused on the toppings. I had some procuttio ready to go from last week's pizza, so I used that in place of the bacon. I sliced red peppers and heated a pan really hot, sprinkled with a little sugar (sucanat for me) and salt. Sizzled those for about 2 minutes in a bit of oil. (This is a great way to soften and brown vegetables for a flavorful, less watery pizza topping. Then just chopped up some chicken, sprinkled on the pine nuts and mozzarella and baked to yummy perfection. And yes, I reuse my parchment paper until it falls apart.


Kara’s Thai Chicken Pizza

The Sauce:
3 tablespoons peanut butter
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon Thai chili sauce
1 tablespoon minced fresh ginger
1 garlic clove, pressed
2 teaspoons honey

Mix all ingredients thoroughly. Smear a thin coat on the dough and toss the chicken with the rest. My favorite toppings include; bean sprouts, grated carrots, green onions, thinly slices bell peppers, crushed peppers, cilantro and provolone cheese.

Shari’s Spanish Omelet Pizza

1/2 lb red potatoes, peeled and cut into 1/2 inch cubes, about 1 cup
3/4 C chopped bell peppers, various colors
1 T olive oil
1/4 C. chopped onion
1 tsp chopped canned chipotle peppers in adobo sauce
4 large eggs, lightly beaten
1/8 t. freshly ground black pepper
salt to taste
1 large ball of whole wheat pizza dough (I bought mine from Fresh & Easy)
6 oz. Monterey Jack cheese
2 T. chopped cilantro

In a small pan, boil the cubed potatoes until barely tender. Drain. In a small omelet pan or skillet over medium-high heat, saute the bell peppers and onion in olive oil for 3 minutes. Add the reserved potatoes and cook for 2 minutes. Add the chipotle peppers and stir to combine. Add the eggs and stir and cook until the eggs are no longer runny. Salt and pepper to taste. Remove from heat and let cool about 10 minutes. Spread on rolled out pizza crust. Top with grated cheese. Bake in 500 degree oven for about 10 minutes or until bubbly and golden. Sprinkle with chopped cilantro when done.

**Recipe adapted from The Ultimate Pizza book

Kara’s Fresh Pasta
2 cups flour (white, semolina, whole wheat pastry flour, spelt)
½ tsp salt
2 eggs
¼ c milk

Mix together flour an salt. Add eggs, and milk; knead dough until flour is stiff. Let rest 15 minutes. Roll into a ball and quarter. Using ¼ of the ball at a time roll out to 1.8” or 1/16” thick. Cut into desired shapes. Let dry for 1-3 hours on a flat surface. Cook in boiling water for 3 minutes or bag up and freeze up to 6 months.