De Ma Cuisine

Pizza Archive

Friday

3

February 2012

0

COMMENTS

Jo’s Tomato and Mozzarella Pizza

Written by , Posted in Cheese, Pizza, Vegetables, Vegetarian

Tomato and Mozzarella Pizza
Recipe Type: Pizza
Author: Joanna Waterfall adapted from Joy the Baker
I’ve made bar-b-que chicken pizza, veggie pizza, even an egg breakfast pizza! All have been hits, but this one is my favorite, probably because it calls for basil!
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon active dry yeast
  • 1/2 cup warm water
  • 1 tablespoon olive oil
  • Toppings:
  • 8 oz Fresh Mozzerella (change amount to how much cheese you desire!)
  • 2 med size tomatoes
  • 2 tablespoons fresh basil
  • 1 large garlic clove (I’m a huge fan of garlic, so feel free to add more!)
  • Salt and freshly ground pepper to taste
  • Any other spices/toppings you desire!
Instructions
  1. In a large bowl, whisk together flour, salt, and yeast. Create a well in the center of the flour mixture and pour in the warm water and olive oil. Using a fork, bring together the dough so that all of the dry mixture is moistened by the water and olive oil.
  2. Dump shaggy dough onto a lightly floured surface. Knead for about two minutes until the dough comes together into a ball. The dough may be slightly sticky, that’s fine!
  3. Add a teaspoon of olive oil to the large bowl that the dough was mixed in. Use your fingers to spread the oil around the bowl. Place the dough into the bowl, sprinkle with a bit of flour and cover the bowl with plastic wrap. Place in a warm place and let the dough rise for 1 hour, or until doubled in size.
  4. When dough has doubled, remove from bowl and place on a lightly floured work surface. Use a rolling pin to roll the dough out to a 1/4-inch thickness. The dough can be rolled perfectly round, but a rectangle, or totally odd shape is fine as well.
  5. Preheat oven to 450 degrees F.
  6. Flip a cookie sheet upside down and sprinkle with flour. Place pizza dough on baking sheet.
  7. Sprinkle with olive oil, garlic, salt and pepper. Then place on the tomatoes and cheese evenly across your dough. Throw on half your basil now, and keep half for after it comes out of the oven.
  8. Place in the oven and bake for 10 minutes, until crust is golden brown and cheese is perfectly melty.
  9. Remove from oven. Throw on the rest of your basil, allow to cool for a few minutes. Then slice and serve!

Friday

13

January 2012

1

COMMENTS

Leeky Pizza

Written by , Posted in Baking, Cheese, Dinner, Inspired By, Main Dishes, Meat, Pizza, Poultry, Vegetables

Leeky Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 2-4
Leeks get caramelized in honey and added to pizza topped with Gruyere cheese.
Ingredients
  • 1 pizza crust (I use my pizza crust recipe)
  • 1 C Gruyere cheese, grated
  • 1/4 C Parmesan cheese, grated
  • 1 C leeks, chopped in rounds
  • 1-2 T honey
  • 1/4 C walnuts, chopped
  • 1 clove garlic, minced
  • 1-2 T olive oil
  • smoked sea salt
  • 1 C chicken, cooked and shredded (optional)
  • Dipping Sauce:
  • 1 T spicy brown mustard
  • 1/4 C plain yogurt (Greek or regular)
  • 1/4 C reduced balsamic vinegar
Instructions
  1. Pre-heat oven to 475F. Cook leeks in a dry pan with honey until caramelized and golden in color. In last 2-3 minutes of cooking, add garlic. While leeks cook, bring 1/2 C balsamic vinegar to a boil. Reduce to a simmer, keeping an eye on it so it doesn’t burn, until it’s thickened and syrupy.
  2. Roll out and bake crust for 5 minutes. Remove from oven and top with: olive oil, smoked sea salt (opt.), half the cheese, chicken (opt.), leeks, walnuts and remaining cheese. Bake an additional 6-8 minutes.
  3. Whisk together mustard, yogurt and balsamic vinegar.
  4. Serve pizza with sauce for dipping.
Notes

Would also be good as an appetizer, perhaps without the chicken.
Would be good (with or without the chicken) alongside a pureed soup.

Monday

26

December 2011

0

COMMENTS

BACON Pizza

Written by , Posted in Baking, Cheese, Dinner, Main Dishes, Meat, Pizza, Pork, Vegetables

BACON Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine, Josh Pries
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 3
Bacony goodness!
Ingredients
  • 1 pizza crust
  • 4 slices bacon, cooked and crumbled
  • 1/2 onion, chopped
  • 1 package small mushrooms, thinly sliced
  • 1 T (heaping) honey
  • olive oil
  • 1 1/2 C monterey jack cheese
Instructions
  1. Cook bacon. Remove from pan and drain on paper towel. Remove all but 1 T fat from pan. Cook mushrooms and onions in bacon pan with honey. Cook until caramelized.
  2. On a floured pan, roll/stretch out pizza dough. Bake at 475F for 5 minutes. Remove from oven and top with olive oil, some of the cheese, bacon, mushrooms and onions, and the rest of the cheese. Bake an additional 6-8 minutes more.

Monday

5

December 2011

0

COMMENTS

Pizza Crust

Written by , Posted in Baking, Bread, Pizza

I hope you had a wonderful weekend! We had a fairly quiet one, filled with a few fun things. We got our Christmas tree (from Oliver Holt & Sons & Daughters a local family business, located at 4201 Magnolia in Toluca Lake – great people, great experience, always great to support a family business), finished our decorations, watched many Christmas movies, ate Grilled Cheese and Tomato Soup, and had lunch at Fudruckers with friends… just to name a few things.

We also had our traditional Pizza Friday! The tradition started when I was searching for the best pizza crust recipe. I found one that I loved right away, but continued the tradition, since it was fun to have a different kind of pizza every week. It’s forced me to be creative, and has been so fun (and yummy!!). I had to be especially creative when our oven was broken for 3 weeks. Thankfully we have a toaster oven. I came up with a Layered Pizza (in baking dish that fit in the toaster), Strombolis, and Stovetop Pizza. They all turned out surprisingly well!

Over time I have been tweaking and changing the recipe to my own specifications. So, today, I’m going to share it with you; my version of Pizza Crust. It still might need a bit of tweaking, but, since it’s being featured on this week’s upcoming A Cooking Show with Rachel O – This Week’s Feast, I’ll share it now, and post updates if necessary.

Happy Pizza Eating!!

Rachel’s Pizza Crust
Author: Rachel Oberg – De Ma Cuisine (Adapted from My Recipes.com*)
Prep time:
Cook time:
Total time:
Serves: 4-6
My version of pizza crust!
Ingredients
  • 1 to 1 1/2 t salt
  • 1 t plus 1 1/2 T honey
  • 1 1/2 T olive oil
  • 3/4 C whole wheat flour
  • 2 1/4 to 3 C all purpose flour
  • 1 C water (between 100-110 degrees F)
  • 1 T yeast
  • rosemary, oregano, thyme, basil or other fresh herbs (optional)
Instructions
  1. Mix yeast, 1 t honey and hot water (between 100-110 degrees F) together with a whisk. Set aside and let it sit for 5-10 minutes.*
  2. Mix all the whole wheat and 2 1/4 C all purpose flour and salt together. Add honey and oil. Add yeast mixture and mix with a spoon. (You can also mix all wet ingredients together first, then add to flours and salt. I’ve tried it both ways, and both work.)
  3. As the dough starts to come together, it will be sticky. Add more flour as needed. When you can no longer mix with a spoon, flour the counter (or other favorite kneading spot) and begin to knead dough, adding more flour as needed. Knead for about 5 minutes.
  4. Oil a bowl (doesn’t have to be a new bowl). Place dough in bowl, turning to coat. Place in a warm spot, and cover with a clean, damp tea towel and let rise until doubled in size (about 1 hour). If you’re not going to use the dough that day, leave in the fridge for a day or so, or freeze** it.
  5. When you’re ready to bake, divide the dough in half, flour a pizza stone (or pan). Roll out, or stretch out dough (or you can toss it if you know how). Either roll out over the edge of the pan and fold back up to make crust, or just make an indent all the way around the edge with your finger, to make crust.
  6. Bake 5 minutes at 475F.
  7. Remove from oven. Top with desired toppings. Bake 6-8 minutes at 475F.
Notes
*Yeast should be foamy on top when you use it. If nothing has happened, after 10-15 minutes, you should start over. The water could have been too hot or too cold (I use a meat thermometer to check), or the yeast could be old.[br] ** To defrost pizza dough: remove from freezer and leave in the fridge the day before you want to use it. Or, if you forget to take it out of the freezer, place sealed bag in a bowl of hot water. Let it sit until it’s soft (maybe 30 minutes or so). To speed it up, you could add more hot water once or twice.[br] You could try this without kneading or letting it rise – I’ve made other recipes this way and they’ve worked… let me know if you try it and how it turns out![br] Recipe makes 2 crusts.

*Adapted from this recipe found on My Recipes.

Monday

24

October 2011

0

COMMENTS

Veggie Pizza

Written by , Posted in Cheese, Dinner, Main Dishes, Pizza, Vegetables

It was one of “those” weekends. “Those” referring to fun. I think that’s what it should be, rather than the negative that it usually implies. Anyways, it was fun because we had awesome pizza on Friday, I went to a Creative Connection USA event on Sat, and we finished our Halloween costumes for the HP Themed party we’re going to next weekend, and of course watched lots of World Series baseball.

For Pizza Friday, I was a little worried about what I’d top it with, because our options were quite limited. There was no pepperoni, ham or leftover roast beef. We’d just had a BBQ Chicken Pizza the week before. (Oh my gosh, have I posted about this yet? I don’t think so. For now: It was amazing. The end.) I didn’t have many options. Vegetable drawer to the rescue! I always wonder, when I’m considering a vegetable pizza, if Husband will be OK with it. He always is, but I forget every time.

I’d be lying if I said I didn’t eat more than half the pizza. Whatev. It was good. It’s good as leftovers too, but better the first time around. I don’t normally overindulge (except if you give me a bag of Salt and Vinegar Kettle chips – don’t expect me to share – don’t believe me, ask my husband). The full recipe is below. Make it, you’ll be happy you did. (Oh and if you’re someone who doesn’t love veggies, this is a good way to eat them. It doesn’t taste like you’re eating a plate full of goodness. It tastes like you’re eating pizza, which you are, so ignore the rest.)

The Creative Connection Los Angeles Meetup that I went to: amazing! I met so many creative talented women that I’m excited to connect with again in the future. Before the event, to be honest, I wanted to go, and I also didn’t. Once I get to know you, I’m outgoing, a little weird, and am comfortable being myself. But, at first, I’m shy, nervous and awkward. My new friend Joanna from Waterfall Creative had a contest to win a ticket on her blog. I won. (Small side note: Can I just exclaim how talented this girl is! She’s designing a logo for me, that I can’t wait to show to you!) Since I won, I kinda had to go. I didn’t really have an excuse not to. No business cards: make my own (I mean, I was going to a creative event, if anyone was going to appreciate homemade business cards, these people would, I hoped). Nothing to wear? Find something to wear. Too early on a Saturday (we had to leave at 8am)? If I sleep until 7:30, it’s sleeping in… and so on. I’m good at excuses, unfortunately. This time, it was time to just go and see what happened. I’m so glad I did! So, so glad. What a blessing that event was. Here’s a silly, jazz hands photo, courtesy of the talented and super sweet Lizzie at S’Wonderful Photography.

creative-connection-photo
Veggie Pizza
Recipe Type: Pizza
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
A great way to eat your veggies! You might not even know they’re on there!
Ingredients
  • 1 pizza crust
  • 1/4 C zucchini, sliced really thin
  • 1/4 lg. tomato, sliced thin
  • 1 sm. bok choy (I just used the leafy greens, if you want to use the white part, go ahead, make my day)
  • 8 black olives, sliced
  • 1/2 green pepper, chunks
  • 1 C (or more) white cheddar (or mozzarella), grated
  • 1/4 C parmesan cheese, grated
  • 1/2 C (or more) tomato sauce
  • 1 T flour
  • 1 t rosemary infused olive oil (olive oil with some rosemary in it)
  • 1/4 t dried oregano
  • 1/2 t dried basil
  • salt
  • pepper
Instructions
  1. Pre-heat oven to 475F. Roll out dough on floured pizza stone. Not too thin (it’s not a flatbread crust this time). Brush dough (specifically rolled up edge of crust) with olive oil. Bake for 3-5 minutes (this bake time is so the crust doesn’t get soggy from the tomato sauce – I did 5).
  2. Top with tomato sauce, oregano, basil, salt and pepper. Then add cheese, veggies (with the Bok Choy on top, so it gets crispy) and a little more cheese (save the parmesan for after it’s baked).
  3. Bake for 8-10 minutes (depending on how crispy you want the crust – I did 10). Top with parmesan and eat it all up!

 

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