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Monday

8

June 2015

Fennel Pizza

Written by Rachel, Posted in Baking, Cheese, Dinner, Fruit, Gluten Free, Grilling, Herbs, Kid-Friendly, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian

It can be tough to transition from one season to the next. I never quite know what I’m in the mood for… Do I still want a hearty winter veggie soup, or am I ready for snap peas and asparagus? I have a few go to dishes that make the transition a bit easier and blur the lines, if you will. Things like pasta, soup, stir fry, shepherd’s pie, chicken pot pie, and enchiladas all work well no matter what the season.

So does pizzaaaa!

Ridiculously well.

One of the great things about pizza is how adaptable it is. For example, you could exchange the regular crust for gluten-free, make a cauliflower crust, use corn tortillas, or even grill some eggplants and top them with sauce and veggies. You can omit the cheese, change the veggies, and add more herbs. You can grill it, bake it, or cook it in a skillet.

Hello versatility!

Today I went with the spring variation. It was perfect for what we got in the Abundant Harvest Organics box this week: fennel, carrots, and basil.

I adapted this crust and cooking method recipe. It’s become a staple in our home. The crust freezes well and is a synch to make.

The recipe calls for stove top cooking, then finishing in the oven. But, it’s too hot for the oven today, so I just covered it and left it on the stove for a couple of minutes.

This allowed the veggies to soften just a bit, but they still had some crunch. If you don’t like crunchy veggies on your pizza, no problem. Just do a quick sauté before you top the pizza. You can even use the same skillet. Just wipe out any bits that are stuck to the bottom of the skillet before adding more oil and your crust.

Here are my variations by season:

Spring

Everything feels fresh and new, bursting with color and flavor. Depending on how early it is in spring, I may want to use thinly shaved asparagus instead of summer squash, bright green peas instead of fennel. But, because we’re actually right smack in the middle of one of these transition periods, I’m using what’s in season, and thankful for every bite.

Toppings: Summer squash, carrot, fennel.

Herbs: Basil and parsley (after cooking) and fennel fronds (before cooking).

Sauce: Olive oil and garlic.

Cheese: Cheddar and parmesan, or ricotta and parmesan.

Method: Skillet, grill, or oven.

Summer

During the lazy, hazy, crazy days of summer, I love to have a simple pizza. I would probably choose 2-3 of the toppings, so the pizza isn’t overwhelmed. I want light and easy. Serve it with a quick salad of lettuce, cherry tomatoes, and chopped almonds, with a balsamic-olive oil vinaigrette for a perfect summer treat.

Toppings: Summer squash, tomatoes, corn, bell peppers, or eggplant.

Herbs: Basil (after cooking) and thyme (before or after cooking… any time… get it?!).

Sauce: Tomato.

Cheese: Mozzarella, cheddar, or feta.

Method: Skillet or grill.

Fall

It’s finally cooled down (ahem, maybe, depending on where you live – around here fall is the hottest time of year). The first root veggies are starting to appear. Things like beets, cozy sweaters, and hot chocolate are exciting again. For this pizza, I would go for everything listed.

Toppings: Arugula (or kale or mâche), suuuuuper thinly sliced beets, halved cherry tomatoes, and a smidge of horseradish.

Herbs: Cilantro and chives (after cooking).

Sauce: Tomato.

Cheese: Blue, mozzarella, parmesan, or feta.

Method: Oven, skillet, or grill.

Winter

It’s cold! I want something hearty and filling.

Toppings: Really thinly sliced sweet potatoes and cauliflower, swiss chard (or spinach, mustard greens, collards, or kale)

Herbs: Rosemary (before cooking).

Sauce: Olive oil and garlic.

Cheese: Blue, parmesan, or feta.

Method: Oven or skillet.

Happy Eating!

Fennel Pizza

Yield: 2

Fennel Pizza

Ingredients

2 personal sized pizza crusts
olive oil
salt
pepper
cayenne (optional)
garlic, minced
summer squash, very thinly sliced
carrot, very thinly sliced
fennel, very thinly sliced
fennel fronds, torn
1 C cheese, grated (cheddar and parmesan mixture)
fresh herbs (basil, parsley, and thyme), chopped or whole

Instructions

Top crust with olive oil through cheese.
Cook using your favorite method. If grilling or cooking in a skillet, cook one side for 2-3 minutes first, flip, then add toppings. Cook for 2-3 minutes more, and either cover with a lid or cover the grill and turn the heat to low or off and cook for about 1-2 minutes more.
Remove from pan and top with fresh herbs.

http://www.de-ma-cuisine.com/fennel-pizza/

Monday

4

August 2014

1

COMMENTS

Summer Pizza

Written by Rachel, Posted in Baking, Cheese, Dinner, Fruit, Herbs, Lunch, Main Dishes, Pizza, Quick and Easy, Vegetables, Vegetarian

Eeets thyme fur peeeetsa.

Sorry. Kinda. It’s been one of those days. Sometimes stress is released in the form of weirdness.

And managed by eating pizza.

Cutting veggies is therapeutic too. I have lots of cutting boards, and two are designated for onions and garlic. My beautiful new cutting board is not one of them. I never want anything sweet to accidentally taste like raw onions. Nope. Yuck. So I have two cutting boards with an X on the back that are special and a little bit stinky.

We had a similar pizza to this the other week. Ahem, I did. Tim doesn’t agree that squash belongs on a pizza. He will eat it in pretty much anything else though, so it’s cool. He made his own personal pizza and I made mine. Mine had lots of veggies. His didn’t. They both tasted good.

I used Alana’s recipe for the pizza crust (from her cookbook). You can use hers, or whatever you would normally use. I like my crust thin and crispy. If you like it thicker and chewier, adjust the recipe accordingly.

Because of my taste for crispness, I like to par-bake the crust a bit before topping it.

Par-bake means to partially bake it (as par-cook means to partially cook).

I topped it with a bit of olive oil and some herbs, because I wanted two layers of herby flavor. (Helpful tip: If you need some bread to go accompany a dish and you don’t have a baguette on hand, you could just all the way bake the crust and eat it like a sort of focaccia bread.)

Then it’s topped with some tomato sauce (it’s also great with olive oil if you don’t like sauce), and more herbs.

Lots of different veggies, like kale, zucchini, corn, and tomato (tomato is a fruit, but in this case let’s pretend it’s a veggie since it’s acting like one), but not so many that it weighs down the pizza. It’s still a light summer meal.

I opted for some parmesan and an aged cheddar. Because it’s what I have in the fridge.

I’d planned to use feta, but it’s smelled baaaaad. There’s stinky cheese and then there’s steeeeenky cheese.

It’s topped with a bit of basil (from my garden – all the basil that I got as an add-on from AHO last week is gone gone gone). And as soon as the last photo was taken I ate as much as I could, as quickly as possible because I was starving! And then I ate it again today before I typed up this post.

Happy Eating!

Summer Pizza

Recipe Type: Main, Dinner, Pizza

Author: Rachel Oberg – De Ma Cuisine

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 4

Summer squash, corn, and tomatoes all top this light summer pizza.

Ingredients

2 t olive oil, divided
1 pizza crust
2 t dried Italian herbs (mixture of basil, rosemary, oregano, thyme, and parsley), divided
to taste salt
to taste pepper
1/4 C tomato sauce (optional – could also just use olive oil)
12-15 slices zucchini/summer squash
8-10 tomato slices
2 T raw corn (frozen is fine)
1/4 C kale (spinach, chard, collard greens), cut in a chiffonade (small ribbons)
2 T green onions, chopped
1/2 C cheese (parmesan and cheddar), grated
to taste salt
to taste pepper
fresh basil, for topping

Instructions

Pre-heat oven to 450F.
Grease pizza pan with 1 t olive oil. Press out crust onto pan so it’s fairly thin. Top crust with remaining olive oil, and sprinkle with 1 t Italian herbs, salt, and pepper. Bake for about 5 minutes (optional – you can bake it all at once too).
Top par-baked crust with sauce, remaining Italian herbs, veggies, cheese, salt, and pepper. Bake an additional 7 minutes (or until crust is to desired crispness and cheese is melted – it will be longer for thicker crusts).
Serve topped with fresh basil.

Monday

17

February 2014

2

COMMENTS

Veggie Pizza with Artichoke Hearts

Written by Rachel, Posted in Baking, Cheese, Dinner, Herbs, Lunch, Main Dishes, Pizza, Vegetables, Vegetarian

Things I learned today:

The smoke detector will go off when the oven is at 500F and there’s a pizza stone in there.

Artichokes may be best on pizza.

When I’m tired I type things like, “Almost anything is better when it tastes like garbage.”

I like one of these two lessons. No, two of them. I still can’t stop laughing at the garbage line. And I like that almost anything is better when it tastes like pizza.

Take artichokes for example. Sure, they’re fun to eat steamed, grilled, boiled and then dunked in dip. That’s a good thing. But, I wondered to myself the other day if they might not be even better on pizza.

I think they are. It may be my new go-to way to eat them.

Carrots on the other hand, can be used in about a million different ways, and are delicious in all of them. I mean, you can make them into cake for goodness sake! (And I made a rhyme… cool.) How many things can you eat raw and in a cake and call them both extraordinary?

Rosemary compliments the artichokes and carrots. Lemon zest and juice are added to tomato sauce to make a tangy, citrusy pizza. Everyone is topped with some Gruyère and Parmesan cheese. Yep, you’re welcome.

One of the day’s lessons came when I was following the recipe in Alice Water’s The Art of Simple Food for pizza dough. Her recipe says to pre-heat the oven to 500F with a pizza stone in there. I was gonna prepare the pizza on the pizza peel and slide it onto the hot stone. But, our smoke detector is in our kitchen (since our kitchen is a part of the living room), so it started screaming at me. I know that pizza stones can smoke, but I didn’t want the noise to continue. So, lesson learned. For as long as we live here, with this particular kitchen, I will not be using a pizza stone.

I used a regular pizza pan and it worked out just fine. Plus the noise stopped.

The artichoke hearts were steamed before they went on to the pizza, which makes them tender and delicious. The lemon gives them a good citrusy kick, and the rosemary brings an earthy balance to each slice. The carrots, well, they seem to get along with everyone, so they’re there, in the background, sharing a little bit of sweetness.

All in all, a great new way to use artichokes… or maybe just new to me. You might have been doing this all along. Sometimes I need to catch up. Especially on a day like today when my brain has not brought it’s A game. I blame the olympics. They keep me up way too late.

Happy Eating!

Veggie Pizza with Artichoke Hearts

Recipe Type: Pizza, Main Dishes, Vegetarian

Author: Rachel Oberg – De Ma Cuisine

Serves: 2-4

Ingredients

3 large artichoke hearts (choke removed), halved (save leaves to steam and eat)
water
1 pizza crust
1 C tomato sauce
1/2 to 1 t fresh rosemary, chopped
to taste salt
to taste pepper
1/4 to 1/2 t red pepper flakes
1 lemon, zested and juiced
1 small carrot, grated
3/4 C gruyère cheese, grated
1/4 C parmesan cheese, grated

Instructions

Pre-heat oven according to your favorite pizza crust recipe.
Place artichoke hearts in a steamer basket in a pot with about 1″ boiling water in the bottom. Cover and cook for about 15 minutes, or until artichokes are tender. Roughly chop and set aside.
To make sauce: Combine tomato sauce with rosemary, seasonings, lemon zest and juice. Taste and adjust seasoning if needed.
Roll out pizza dough.
Top crust with sauce, cheese, veggies, and a little more cheese.
Bake according to crust recipe until crust is crispy and slightly browned and cheese is melted.

Notes

The sauce is enough for 3-4 pizzas. Freeze any leftovers for next time!

Monday

6

January 2014

2

COMMENTS

So That Was Christmas – Baguette Pizzas

Written by Rachel, Posted in Appetizers, Cheese, Dinner, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pizza, Quick and Easy, Snacks, Thoughts, Vegetables

Christmas2013-12

Looking through our photos, I’ve concluded that our holiday consisted mostly of family, friends, and food. There were some gifts thrown in there, a movie or two (ok, more than two), and a few games here and there. But mostly, we were with family and friends for two weeks. Can’t get much better than that.

We put about 1,200 miles on our car. We spent Christmas morning here together, just Tim, the dog, and I. It was nice. Then we packed up and headed out.

Our first stop was the farm Tim grew up on, and his family. Lots of good family time sharing about our adventures this year, eating, gifting… being together.

Partway through the visit my youngest brother, Josh, and his girlfriend, Karensa, arrived. We took them to see the Giant Sequoias and had some great family dinners before heading home for a few days.

(Photo credit Shannon Oberg – I think??! Or did Josh take this one?)

I think I’ve lost count of how many french fries I ate. I’m ok with this. We needed to introduce Karensa to In-n-Out, a road trip staple. Done.

There was also a need for Quenelle.

More than once.

Tim’s birthday is on the 24th, so before we started our Christmas Eve celebrations we had lunch at Quenelle. We had ice cream. For lunch. It was delicious.

The next week we had to go back with Josh and Karensa.

Christmas2013-14

Having guests in town is a fun excuse to visit some of our favorite places. Umami Burger is a fun treat. I can’t order anything but the Truffle Burger and Truffle Fries. I’m sure there are other things that are good, buuuut I don’t want to branch out. I like my favorites.

Guests are also an excuse to play tourist in our town (this is Tim giving a tour of the WB lot – I think he’s showing J&K the spot where Spiderman hangs upside down and kisses Mary Jane… he might also just be pointing at a wall).

We had our third Christmas morning with J&K while Skyping with my parents so they could watch us open our gifts. It’s not the same when we’re not with the whole family, but we will take what we can get. One of my favorite gifts of all was this magnet of our super cute niece. It makes me want to cry every time I see it because I miss her so much, but I love having her little face on my fridge.

My other favorite gift: a new knife. I’ve been wanting this knife for a year. I yelled when I opened it, I was so excited. It cuts through potatoes like they are room temperature butter.

I love it. I love it. I love it.

After a few days at home we went to the coast to visit with our aunt and uncle. To say that the sun setting over the ocean is majestic is an understatement. I don’t think I could ever get tired of this view.

Christmas2013-11

While at the coast we stopped by the Honeymoon Cafe. We’ve been going there since our honeymoon (I know, how cute), and go back anytime we’re in the area. If the food wasn’t so scrumptious it would be easier to skip it. But, there’s the sentimental and delicious factors that keep bringing us back.

Christmas2013-9

For our last dinner together, which happened to be at the coast, Josh, Karensa, and I made Baguette Pizzas. I totally love pizza with real crust, but these were super yummy. See all that cheese that dripped on to the pan and browned?! That’s the best part!

Happy New Year, friends! Here’s to a great one, filled with family, friends, and lots of good food!

Happy Eating!

Baguette Pizzas

Recipe Type: Main, Dinner, Pizza, Cheese, Vegetables

Author: Rachel Oberg – De Ma Cuisine, with Josh, Karensa, and Tim

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

Ingredients

1-2 T olive oil
1 bell pepper, sliced
1 onion, sliced
salt, to taste
6 baguettes, sliced in half lengthwise and widthwise (in the middle)
1 head garlic, diced
2 C tomato sauce
1 zucchini, thinly sliced
1/2 head broccoli, chopped in small pieces
pepperoni (optional)
additional veggies like: mushrooms, olives, and tomatoes; sliced
1 brick mozzarella cheese, grated
basil, chopped

Instructions

Pre-heat oven to 375F.
Heat a medium-sized skillet over medium or medium-low heat. Add olive oil. When oil is hot add bell pepper, onion, and salt. Cook, stirring occasionally, until veggies are tender, about 5-8 minutes.
Place baguettes cut-side up on a baking sheet. Bake for 5-7 minutes, or until slightly toasty.
Add garlic to skillet and cook 1-2 minutes. Remove from heat.
Let everyone top their own pizza, starting with tomato sauce, sautéed veggies, pepperoni (optional), raw veggies, cheese, and basil.
Place back onto a baking sheet and bake until cheese is melted, about 5-10 minutes.

Sunday

6

October 2013

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(Photo credit Shannon Oberg – I think??! Or did Josh take this one?)

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