De Ma Cuisine

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Thursday

8

December 2011

8

COMMENTS

Butternut Squash and Bacon Pizza – Episode 4

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

A Cooking Show with Rachel O – This Week’s Feast is ready for your viewing pleasure! I’ve made up a “Fancy Pizza” using some of the contents of this week’s box.

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Fancy Pizza – Episode 4

Prep Time: 15 minutes

Cook Time: 23 minutes

Total Time: 38 minutes

Yield: 2-4

Ingredients

  • 1 pizza crust
  • 1 C thinly sliced roasted butternut squash
  • 3 slices bacon, cooked and crumbled
  • 1 small onion, halved and sliced
  • 1 t red pepper flakes (opt.)
  • Bari Organic Extra Virgin Olive Oil
  • 1 C parmesan cheese, thin slices (would also be good with mozarella or gruyere cheese)
  • salt (opt.)
  • flour, for rolling out dough

Instructions

  1. Pre-heat oven to 475F. Cook bacon and drain on a plate with a paper towel.
  2. Slice squash and onion. Roast squash with a little olive oil and salt, for 10 minutes (until slightly browned and soft inside, crispy outside).
  3. Roll out pizza dough on lightly floured pizza stone or pan. Top with a tiny bit of olive oil, salt (opt.) and red pepper flakes (can also bake plain, which is great too). Bake for 5 minutes.
  4. Top crust with a tiny bit more olive oil, parmesan cheese, squash, onion, bacon, and parmesan cheese. Bake for 6-8 minutes.
http://www.de-ma-cuisine.com/fancy-pizza-this-weeks-feast-ep4/

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!

 

Thursday

8

September 2011

8

COMMENTS

My Favorite Pizza Dough

Written by , Posted in Baking, Pizza

This is my favorite pizza dough, ever. I found it on this website ages ago (it’s since disappeared). I use this dough for any kind of pizza crust (thick, regular, thin, flatbread). I use it for quick cinnamon rolls and quick garlic breads. I often double or triple the recipe then freeze it in individual freezer bags. To defrost I leave the dough in the bag on the counter for a couple of hours, or putting it in a bowl of cold water.

Here it is, with my changes. I hope you try it!

My Favorite Pizza Dough  
Recipe Type: Pizza
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Ingredients
  • 3 C flour (can do 2 1/2 C All Purpose, 1/2 C Whole Wheat)
  • 1 t honey (heaping)
  • 1 t olive oil (heaping)
  • 1 C hot water (100-110F)
  • 1/2 t sugar
  • 1 T yeast
  • 1/2 t salt
Instructions
  1. Dissolve yeast in water with sugar.
  2. Mix flour, honey, oil and salt.
  3. Add yeast mixture.
  4. Mix all together.
  5. Knead a bit in the bowl (the original recipe doesn’t say anything about this. Sometimes I do, sometimes I don’t).
  6. Either let it rise (I don’t, and the original doesn’t say to), or just use it right away.
  7. I like to bake it on a baking stone, but a regular pan works well too. Bake at 475F.
  8. Depending on the type of pizza (usually for a flat bread pizza), sometimes I’ll bake the crust for 6 minutes, top it, then bake for about 5 more (until the cheese is bubbly). Otherwise, on a hot stone: bake for 8 minutes, on a regular pan: bake for 12 minutes.

 

Wednesday

31

August 2011

0

COMMENTS

BBQ Apple Bacon Pizza

Written by , Posted in Baking, Cheese, Dinner, Fruit, Meat, Pizza, Pork

BBQ Apple Bacon Pizza  
 
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2-3
Another successful Pizza Fridays invention. We loved this one!
Ingredients
  • 1 pizza crust
  • 1 small apple, thinly sliced
  • 2 slices bacon, chopped and cooked
  • 1/4 C BBQ sauce (I used homemade)
  • salt and pepper, to taste
  • 1/4 t sweet paprika
  • 1/4 – 1/2t red pepper flakes
  • drizzle honey
  • 1C cheese (extra sharp cheddar, parmesan)
  • 1T flour
Instructions
  1. Cook bacon, drain on paper towel.
  2. Sprinkle pizza pan with flour. Roll or press out dough, working from center and moving out, spinning the pan as you go.
  3. Top with BBQ sauce, cheese, apple, bacon, spices, drizzle honey, and a bit more cheese.
  4. Bake according to pizza crust directions (or 375F for 15-18 minutes).
  5. Serve topped with more parmesan (opt.).
 
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