Pizza Topping Ideas

We have been making pizzas at home for about 4 years.  Recently, it has become more of a stable, ever since we realized that our preschooler loves it (no surprise!)  Our go to method:

1. Use  a store bought whole wheat dough.  It’s sweeter and has a nice texture compared to regular dough.
2. Drizzle a metal baking pan with oil and press the dough into the pan.
3. Often less is more-not too much sauce or topping otherwise you end up with a raw crust.  But most would argue that you could pile on the cheese!
4. Using light shredded cheese takes some of the guilt away since we eat this pretty often.
5. Bake at 425 degrees on the middle rack for 10-12 minutes, depending on the amount of toppings works our quite well.

The product is a pizza with a chewy, fluffy, ready crust!   Here are a few of my favorite combinations

the Chicago-Sausage, mushroom, provolone, pecorino and caramelized onion, pizza sauce – our favorite thus far. Can’t go wrong with pork!

the Naked Pizza-Bacon, mashed potato, roasted garlic, roasted cauliflower, sautéed spinach, ricotta, pecorino (no sauce)

BBQ Chicken-Store bought BBQ pulled chicken, red onion, sliced black olives, frozen roasted corn, mozzarella, BBQ sauce

Meatball Sub-Meatball, marinara, mozzarella, basil, pecorino

I would love to play around with figs and more roasted vegetables. Next pizza will be sausage, roasted bell pepper, basil for tomorrow night.

My favorite restaurant pizza combinations:

Spinach, garlic, ricotta, tomato sauce

Broccoli, tomato, olive, onion

Zucchini, Mushroom, Eggplant

Green basil eggs and Ham and Cheese Sandwiches

These recipes are from my sister’s story book-themed baby shower

EGGS:

• 12 hard boiled eggs, halved length-wised, yolk separated
• Fresh basil in a tube
• Pickled relish juice
• Mayonnaise
• Green food coloring

Mash the yolks with a bit of mayo, the relish juice, basil, salt and pepper.  Add enough food coloring to get the desired color

Pipe into the egg wells and chill

HAM and CHEESE SANDWICHES

• 24-count pack King’s Hawaiian Rolls
• Mayo
• 3 tsp honey or Dijon mustard
• 8 TBSP melted butter
• few dashes Worcheshire sauce
• 6 slices cheese
• 8 oz sliced ham

Slice rolls in half horizontally and place bottom layer in a baking dish large enough to fit bread

Spread mayo on top of the bottom layer, them the ham and cheese.  Place top half of the rolls on top.

Combine the butter, Worcheshire and mustard together and pour over the sandwiches.  Let sit for 10-15 minutes at room temperature

Cover and bake at 350 degrees for 15 minutes.  Remove foil and bake for another 10 minutes.  Serve hot.

Basil Pasta Salad

First made for 4th of July Party 2015

I found that this lighter version of pasta salad to be very flavorful, especially by adding the basil in a tube.  It packs a strong punch of flavor and was very fresh tasting.  A lot easier and economical than making your own basil puree. Using a mixture of olive oil and mayo helped lighten the dish. I think a lot of people would like adding some grated parmesan or feta, but I liked this non-dairy version.  Add whatever fresh veggies you have on hand!

• 12 oz pasta (penne of spiral), cooled in salted water
• 1/2 red bell pepper (fresh or roasted), diced
• big handful cherry tomatoes, halved
• small can sliced black olives
• 1/2 tube chopped basil (found in the refrigerated produce section)
• 1/4 c mayo – the final dish should not look like it’s covered in mayo
• olive oil, added till desired consistency
• 3 TBSP vinegar or lemon juice
• chopped parsley
• chopped basil (optional)
• baby spinach, chiffonade
• raw cucumbers or roasted zucchini, diced
• diced carrot
• salt/pepper to taste

Add the vinegar to the pasta while still warm.  Allow the pasta to cool a bit before adding the rest of the ingredients

Three Cup Chicken

Named after the three main ingredients in the sauce:  1.  Soy Sauce  2.  Alcohol (Sake in my recipe)  3.  Sesame Oil

Definitely not a traditional recipe, but I like it!  Some would argue that there isn’t enough sesame flavor since I am using so little sesame oil.  But it’s more economical to cook with regular cooking oil then drizzle the sesame oil at the last minute.

Ingredients:

• 3 boneless chicken thighs, cut into small bite-sized pieces
• 4 slices fresh ginger
• 4 cloves garlic, smashed
• 2 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 2-3 tablespoons (a small pour around the pan) sake
• small spoon of sugar (optional)
• 1 tablespoon sesame oil
• large handful of fresh basil, torn in to large pieces

1. Heat your pan with cooking oil, then add ginger and garlic.  Cook until fragrant.
2. Add chicken and cook for about a minute
3. Add the soy sauce, oyster sauce and stir still coated
4. Add the sake, stir, then allow the sauce to thicken and chicken to cook through
5. Add sugar, then stir in the basil.  Cook until the basil is cooked through
6. Take off the heat and drizzle sesame oil. Stir to combine
7. Serve with lots of white rice

Strawberry Basil Crostini with Balsamic Glaze

Strawberry Crostini

• Mix 1 c ricotta with 1 tsp lemon zest, a bit of sugar and salt to taste.  Place in a serving bowl and chill
• In another bowl, add sliced strawberries, sugar, minced basil and salt to taste.  Let chill
• Make a balsamic reduction using about 1 cup balsamic vinegar boiled down to about 14 cup.  Add brown sugar while it’s still hot to taste.  Let cool to room temp.
• Toast thin slices of bread brushed with a bit of oil in 350 degree oven for 7-10 minutes till crisp

To assemble

Spread ricotta onto the bread, spoon on strawberries and top with the balsamic glaze

Chimichurri style sauce

• 4 TBSP chopped Basil
• Few sprigs of oregano, chopped
• 1/2 cup chopped Parsley
• 3 cloves minced Garlic
• 1/2 small Shallot, minced
• splash Red Wine vinegar
• 3/4 cup Olive Oil
• Juice from 1/2 Lemon
• Red pepper flakes (optional)

Combine all ingredients except for about 1/2 of the olive oil in a food processor.  Pulse until the herbs are finely chopped

Add the remaining olive oils and stir to combine

Season with salt and pepper to taste

Letting the sauce rest overnight will let the flavors mingle and mellow out the punch of the raw garlic

Spread onto grilled steaks, add to cooked rice or anything else for some fresh herb flavor!