Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts

Thursday, March 16, 2017

FLEXIBLE TOMATO AND ZUCCHINI TART #recipe @LucyBurdette



LUCY BURDETTE: I first spotted this tart on Recipe Girl 
while I was browsing Pinterest (one of my favorite ways to procrastinate, especially if I'm a little hungry.) I love making homemade pizza, but here I was immediately attracted to the cornmeal crust. I've made this twice now, the second time spreading some homemade pesto on the crust before adding the vegetables and cheese. It was delicious!

INGREDIENTS:


CRUST:
1 1/2 cups flour
1/2 cup whole grain cornmeal
1 tablespoon granulated white sugar
1/4 teaspoon salt, scant
1/2 cup cold unsalted butter, cut into pieces
1/3 cup milk plus 1 tsp vinegar

FILLING:
2 leeks, well cleaned and thinly sliced, or 1 red onion
1 tablespoon olive oil
1/2 cup shredded Fontina cheese
½ cup fresh mozzarella, shredded
About 1 1/2 cups cherry tomatoes, sliced in half
1 small zucchini or yellow squash, thinly sliced
6-8 leaves chopped basil
Freshly ground black pepper




If you are using leeks, clean them well, chop them, and sauté them briefly in a little olive oil. If you are using an onion, sliced finely, but no need to cook ahead.
Preheat the oven to 350. Mix the dry ingredients, flour, cornmeal, sugar and salt in the bowl of a food processor. Then cut the butter in until the mixture looks crumbly. Add the milk and mix briefly until the dough comes together. 

Put the dough in the center of a piece of parchment paper and roll into a circle, 12 to 14 inches. No need to worry about making it beautiful. Slide the dough on its parchment onto a large cookie sheet.

If you are using pesto, spread the pesto around the dough circle, leaving an inch and a half on the outside. Sprinkle the leeks or onions over the pesto. Add the cheeses, followed by the zucchini or yellow squash. Apply the cherry tomatoes on top and sprinkle with basil. Now fold in the edges of the tart. Bake for 45 minutes to an hour until the crust is browning and the center is bubbly.

I served this with a salad and it was a good amount for three people, or for two with a slice left over.

 And here's the version with the pesto and zucchini--equally delicious!



Lucy writes the Key West food critic mysteries. Follow her on Facebook, TwitterPinterest, and Instagram!



Friday, April 29, 2016

Irish Pizza

Wait, ­the Irish don’t make pizza, do they? Well, this didn’t start out as pizza. After last week’s fish casserole, I got to thinking about smoked salmon (which I adore, and I do know a great place that smokes their own in West Cork) and what to do with it. Not another casserole, so what about a crust? No—puff pastry (which even out of a frozen package is far better than my pie crusts)! And cheese. But not Italian cheese—how about goat cheese? A nice sharp tang to offset the smoky creaminess of the salmon. And some good Irish cheese (Kerrygold, which does use some milk from Cork). And maybe some of my homegrown chives (which overwintered quite well, thank you) for color contrast and a hint of onion.

It was only an hour or two later that I figured out what I had done: put together the colors of the Irish flag. Which is important because this week marks the hundred anniversary of what most Irish people regard as the birth of the Republic, with the infamous Easter Uprising, a disastrous and poorly planned confrontation with British troops in the heart of Dublin. If things had ended there, probably tempers would have cooled, but the British decided they had to execute the leaders of the uprising, which rallied the rest of the population to the cause of a free Ireland. So this is my celebration. 



The Irish flag (bratach na hÉireann) is a vertical tricolor of green, white and orange (in that order, left to right). The green represents the Gaelic tradition of the country, the orange represents the followers of King William III (of Orange) in Ireland (his troops defeated King James II at the Battle of the Boyne), and the white stands for the hope for peace between the two. It was first raised over the General Post Office in Dublin in 1916 and came to be seen as the national flag, and symbolizes the hope for union.

Here endeth the history lesson. Let’s eat!


Irish Pizza

1 piece frozen puff pastry, thawed according to package directions



8 oz. smoked salmon (you don’t have to buy the expensive stuff—a package of the tag ends would do just fine and it’s cheaper)



4 oz. goat cheese (okay, here I faced a dilemma: goat cheese is squishy, in general, so how do I spread it evenly over the crust? I froze it first, then grated it coarsely!)



4 oz. Kerrygold Irish Cheddar, grated

1 bunch chives (however many you like)



Preheat the oven to 400 degrees.

Put a piece of parchment paper on a baking sheet and lay the thawed piece of puff pastry on top.

Isn't that a great rolling pin? It was a gift from
my sister in law, who knows the guy who
made it.
If the smoked salmon pieces are large and/or raggedy, chop them up into smaller pieces (but not too small).

Chill your cheese, then grate it. Roughly chop your chives.



Sprinkle the grated goat cheese evenly over the crust. Place the salmon pieces on top, then sprinkle with the chives. Add a top layer of the cheddar. (Don’t overload the crust or it won’t rise well.)






At this point a little oil might be good. I’d suggest butter, which would be more Irish, but I don’t think that would work, so a neutral vegetable oil or oil will do just fine. Add just enough to keep the toppings from burning while the crust is cooking.



Bake for…well that’s a little tricky. Bake until the crust has risen and the cheese in lightly browned. The edges will rise first, but be patient and wait until the center had risen too (it won’t go as far as the edges). Keep checking every couple of minutes to make sure things aren’t browning too quickly, but it wasn’t a problem. Total time was probably 20-25 minutes. 



Remove from the oven and let cool briefly, then cut into serving pieces. This recipe served two of us (my husband scarfed down the last piece as a late snack), but to serve more just duplicate it (the frozen puff pastry comes in a package with two, so you’d be all set).



Now raise a glass of Guinness (or Murphy's stout, which is made in Cork city), or maybe a shot of good whiskey (quite a few labels are made in Middleton, which is also in Cork), and salute one hundred years of Irish history!

[If I don't respond to your comments quickly, it's because I'm hanging out with all my cozy-writer friends--and probably some of you readers--at Malice Domestic in Maryland.]


A Turn for the Bad (County Cork Mystery #4) came out in February 2016 and was a Barnes and Noble bestseller.

The next book doesn't yet have a name or a cover, but it will appear in February 2017. I can tell you it involves an old open case and a big snowstorm (yes, they do happen in Ireland, if rarely)!
















Sunday, August 10, 2014

How to Make Pizza Crust from Cauliflower (No flour, no yeast, no kidding!)from Cleo Coyle




My readers have been waiting for this recipe! The pizza is delicious yet the crust is made from nothing more than cauliflower, egg, and mozzarella cheese with some salt and spices thrown in. 

No flour, no yeast, no kidding!

Now you may have heard of this oddball recipe. It's been around a long time (more on that below). Frankly, I was skeptical of it actually working. My husband (and partner in crime-writing) was, too, but he's a believer now. He enjoyed half this small pie with me last night, beer in hand, smile on his face. We hope you enjoy it as much as we do...

~ Cleo





Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.


How to Make Pizza
with a Cauliflower Crust

(Cleo Coyle's version with step-by-step photos)


How do you make junk-food junkies, health-conscious people, and gluten-free eaters happy? 

My amateur sleuth, 40-something single-mom and coffeehouse manager Clare Cosi, faces that very dilemma when she's hired to cater a party for a group of quirky computer geniuses at the company of a billionaire whose life she saves in Billionaire Blend.

Clare uses this recipe as a solution. She also bakes up a 4-Ingredient Peanut Butter Cookie (no flour, no dairy, no gluten, and no mixer needed). You can get that recipe here.


http://www.cleocoylerecipes.com/2014/07/Gluten-Free-Dairy-Free-Flourless-Peanut-Butter-Cookies-Cleo-Coyle.html
Clare's 4-Ingredient Peanut Butter Cookies:
No dairy, no flour, no gluten, and no mixer needed.

Click Here for the recipe.



To download a free PDF 
of Billionaire Blend's 
recipe guide, click here.
Although Billionaire Blend is the 13th in our Coffeehouse Mystery series, you can enjoy the book as a stand-alone story and have fun trying to solve an attempted murder of a billionaire, right along with Clare. 

As with all our culinary mysteries, my husband and I hope you enjoy the recipes, too. To download a free PDF of Billionaire Blend's recipe guide, click here.


Paleo Pizza Recipe Source:

The earliest mention I can find of this popular recipe is in a low-carb foodie forum circa 2008, but note that it does not include (what I consider) a key step for making the recipe a success. You can see the original mention here, but I have a hunch the recipe source goes back even further (way before the birth of Internet chat rooms) to the high-protein/low carb Atkins diet that was so popular years ago. 

Wherever the recipe began, however, I'm happy to share my version of it with you now...


To download this recipe in a free PDF document
that you can print, save, or share,
click here

Click me...


How to Make Pizza Crust 
from Cauliflower

(Cleo's version with step-by-step photos)


Makes one 10- to 12-inch pizza
(depending on size of cauliflower)


Crust ingredients:

1 medium head of fresh cauliflower (do not use frozen)
½ cup shredded mozzarella cheese
1 large egg
½ teaspoon Kosher salt
½ teaspoon Italian spice mix blend

Step 1 – Prep oven and pan: First preheat your oven to 450°F. Use parchment paper to line a baking sheet or a pizza pan with holes and lightly coat the paper with nonstick spray. (I use Olive Oil spray.)

Step 2 – Rice the cauliflower: Break up the head of cauliflower into florets. Buzz them in a food processor only until they resemble grains of rice. Do not puree! 



Step 3 – Cook in the microwave: Pour riced cauliflower into a microwave-safe dish and cook on high for 7 to 8 minutes.

Step 4 – Squeeze out extra moisture: This is a key step. If you do not squeeze the excess moisture out of your "cauliflower rice," the crust will be soggy and the recipe will not work the way you see it in my photos. You can use a tea towel or cheesecloth or a nut bag (used to make nut milk). Put the cauliflower in and squeeze until you have drained off a good deal of liquid. You don’t have to worry about getting every drop, but do the best you can.




NOTE for troubleshooting: You will start with 3 to 4 cups of Cauliflower Rice out of the food processor. After cooking and squeezing out the extra moisture, you should have somewhere between 1 and 1-1/2 cups remaining. My photo below shows you how the dried cauliflower rice looks, almost like a ground grain.



Step 5 – Create the dough: Pour the cooked and "squeeze-dried" cauliflower rice into a bowl and mix with the lightly beaten large egg, 1/2 cup shredded mozzarella cheese, 1/2 teaspoon Kosher salt, and 1/2 teaspoon Italian spice blend.





Step 6 – Form crust: Drop the dough onto your prepared parchment paper and use clean fingers to shape into a thin disc about 10 to 12 inches in diameter. (Yours might be a little larger or smaller, depending on the size of your cauliflower head and amount of cauliflower rice it yielded.)



Step 7 – Bake for 8 to 16 minutes in your well-preheated 450 degree F. oven. You are watching for the crust to become completely dry and golden brown. Depending on your oven, the type of pan you are using, and the size of your pizza crust, the cooking time will change. Check it at 8 minutes and if the crust is not completely dry and golden brown, continue cooking it for up to 16 minutes. 


(Whenever I use my pizza pan with holes, for example, more heat comes through the pan and the crust cooks much faster, so check your crust often to prevent burning.)



Step 8– Top your crust and finish baking: Allow the crust to cool a bit (5 to 10 minutes). Then top with your favorite pizza sauce and cheeses. 








Finish in the oven with another 8 to 10 minutes of baking. (Again, your particular oven and pan may require more or less time to melt the cheese, simply make a note of it for next time.)





Step 9 – Reheating: This pizza reheats like a dream. Store it in the fridge and when you want to reheat, place slices in the microwave for 10 to 15 seconds.



Recipe PDF
http://www.coffeehousemysteries.com/userfiles/file/Cauliflower-Pizza-Crust-Cleo-Coyle.pdf
To download this recipe
in a free PDF document,

click here.




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Eat (and read) with joy! 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 


Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
Friend us on facebook here.
Follow us on twitter here.
Visit our online coffeehouse here.


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