Corn, Tomato, and Cheddar Pie

 

Raw Zucchini Ravioli

Whole Wheat Pizza Dough

1 package dry yeast

1 ½ cups luke warm water

1 ½ cups whole wheat flour

2 cups all-purpose flour

1 TB olive oil

1 TB honey

½ tsp. salt

Directions:

Proof yeast in a measuring cup with luke warm water.  In a food processor add whole wheat and all purpose flours, proofed yeast, oil mixed with honey & salt.  Pulse processor to combine all ingredients.  Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl.  Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk. 

Pesto Pizza

2 Tablespoons Honey

3-4 Tablespoons pesto

Feta cheese, crumbled

Mozzarella, shredded

Chicken Breasts {cooked & sliced}

Mushrooms, sliced

Tomatoes, sliced

Artichoke hearts, sliced

Red Onions, thinly sliced 

Spread honey on crust.  Spread pesto on top of the honey. Sprinkle with feta cheese.  Top generously with all the remaining ingredients.  Top with Mozzarella cheese. Bake at 400 degrees for 10-15 minutes until cheese is bubbling.  

Caramelized Leek & Bacon Pizza

6 slices of thick-cut Bacon, cut into pieces

2 Leeks, white & light green parts

1 Tablespoon olive oil

½ tsp. garlic powder

¼ C. Mascarpone {about 2 ounces}

1 ½ C. shredded mozzarella

¼ C. grated Parmesan

In a large pan over medium heat, cook bacon until crisp.  Transfer to a paper towel lined plate & set aside. Drain all but a very thin layer of bacon fat from pan.  Add leeks to pan & sauté until soft, about 12 minutes.  Remove pan from heat & set aside.

Preheat oven to 500 degrees.  On a lightly floured surface and using a rolling pin , flatten dough to a 12 inch circle & place on a pizza pan.  Drizzle crust with olive oil and sprinkle on garlic powder.

Using a rubber spatula spread a thin layer of mascarpone on the crust.  Sprinkle on half of the mozzarella, then top with reserved leeks & bacon.  Sprinkle on Parmesan and remaining mozzarella.  Bake until crust is golden & bubbly, 10-12 minutes.  Let sit a couple of minutes before serving. 

Grilled Corn and Chipotle Pesto Pizza with Queso Fresco

Sauce ingredients:

Chipotle Pesto 4 chipotle peppers in adobo, remove seeds for less heat if desired

1/2 cup fresh cilantro

1/2 cup fresh basil

3 tablespoon pine nuts

2 cloves garlic

1/2 cup queso fresco, crumbled

1/3 cup olive oil salt and pepper, to taste

Pizza + Toppings 1 batch of dough:

1 ½ cup frozen or fresh corn

1 red pepper

1 onion, peeled and quartered

2 jalapeno peppers

1 tablespoon olive oil

1 tablespoon butter, softened

1 glove garlic, minced or grated

1/2 teaspoon smoked paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups sharp cheddar cheese, freshly grated

8 ounces queso fresco, crumbled

1 1/2 cups cheery tomatoes, quartered

1 avocado, diced

Fresh cilantro, for garnish

Prepare dough 1-2 hours ahead of time. Preheat grill to the highest setting. Place corn, chopped onion, chopped jalapenos on baking sheet toss with olive oil salt and smoked paprika and black pepper. Roast in 425 oven for 15 min. While the corn onions and peppers are cooking make the pesto. In the bowl of a food processor combine the chipotle peppers, cilantro, basil, pine nuts and garlic. Pulse until combined and add the crumbled queso fresco. With the machine running stream in the olive oil and then season with salt and pepper. Remove the veggies from the oven. Allow the vegetables to cool 5 minutes. Preheat grill to med/high. Divide the dough in half and form into the shape you desire. Place on grill until grill marks appear and dough looks mostly done. Flip and evenly spread the pesto over top of both pizzas and then place the veggie mix over top both pizzas. Evenly distribute the cheddar cheese between both pizzas and an even amount of queso fresco. Close the grill lid and cook until cheese is golden and bubbly. Remove and cover each pizza with the chopped cherry tomatoes, diced avocado and fresh cilantro.

Spinach Crust Pizza

2 cups raw spinach leaves

1 egg (large)

1 clove garlic

1 cup shredded Kraft Italiano cheese blendspices (I used salt, pepper, and seasoning salt - a sprinkle of each)

Preheat oven to 425. Line a 12 inch pizza pan with parchment paper. Your favorite red sauce. Pine nuts, Artichokes, Parmasan cheese, Sun dried tomatoes.

Preheat oven to 425. Line a 12 inch pizza pan with parchment paper (Definitely do this. DO NOT skip the parchment paper. I found that where the crust touched the pan it stuck horribly! It peels off the paper no problem.). Set aside. In a food processor, blend spinach until it is a baby food consistency. Add egg and pulse until combined. Add in cheese and spices and pulse until just combined. Spread evenly in prepared pizza pan. (If you are like me you are going to think there is no way there is enough to cover a pizza pan. There is. Just spread it out slowly and carefully and it will get there!)