Garlic Mushroom Pizza
Soooooo good!
INGREDIENTS
1 Pizza Dough
¼ Cup Pizza Sauce
3 Finely Chopped Garlic Cloves
1 ½ Cups Shitake Mushrooms
1 Cup White Mushrooms
4 Tablespoons Herb Olive Oil
2 Cups Shredded Provolone Cheese
Remove the chilled dough from the refrigerator 2 hours before you plan to make the pizzas. Preheat your oven to 400° F. Spread the pizza dough out to cover a large pizza pan. Brush with 3 tablespoons of the herb olive oil and then sprinkle with the chopped garlic. Put in the oven and bake for 8 minutes. While in the oven, thinly slice the shitake and white mushroom in a large skillet, heat with the remaining tablespoon of herb olive oil. Cook over a high heat and sauté the mushrooms for 8 minutes until golden. Remove the cooked pizza dough from the oven. Spread the pizza sauce over the cooked dough. Sprinkle the baked dough with the 1 cup of the shredded provolone cheese, then the mushroom and the other cup of the provolone cheese. Place back in the oven and bake for 15 minutes until the cheese is golden and bubbly. Remove from the oven and cut into slices. Repeat until you have used all of the ingredients. Makes 4 pizzas. Serves 8
Soooooo good!
INGREDIENTS
1 Pizza Dough
¼ Cup Pizza Sauce
3 Finely Chopped Garlic Cloves
1 ½ Cups Shitake Mushrooms
1 Cup White Mushrooms
4 Tablespoons Herb Olive Oil
2 Cups Shredded Provolone Cheese
Remove the chilled dough from the refrigerator 2 hours before you plan to make the pizzas. Preheat your oven to 400° F. Spread the pizza dough out to cover a large pizza pan. Brush with 3 tablespoons of the herb olive oil and then sprinkle with the chopped garlic. Put in the oven and bake for 8 minutes. While in the oven, thinly slice the shitake and white mushroom in a large skillet, heat with the remaining tablespoon of herb olive oil. Cook over a high heat and sauté the mushrooms for 8 minutes until golden. Remove the cooked pizza dough from the oven. Spread the pizza sauce over the cooked dough. Sprinkle the baked dough with the 1 cup of the shredded provolone cheese, then the mushroom and the other cup of the provolone cheese. Place back in the oven and bake for 15 minutes until the cheese is golden and bubbly. Remove from the oven and cut into slices. Repeat until you have used all of the ingredients. Makes 4 pizzas. Serves 8
Victoria’s Herb Olive Oil
Some people don’t like tomato sauce on their pizza or they just like to mix it up a bit. Italians call pizza made without tomato sauce “pizza bianco,” which means white pizza. It’s very tasty and far from bland. Brush this hearty mixture over your dough before topping with your favorite toppings. You may also drizzle Herb Olive Oil over tomatoes, shrimp, and clams or on top of your pizza.
INGREDIENTS
1 Cup Olive Oil
1 ½ Teaspoon Garlic Powder
1 Tablespoon Dried Basil
1 Tablespoon Dried Parsley
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Crushed Red Pepper
½ Teaspoon Spanish Paprika
½ Teaspoon Dried Thyme
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
In a medium size bowl whisk all of the ingredients together for about 30 seconds. Pour into your favorite bottle or jar. Let the herbs steep in the oil for at least 1 hour before using. Before using shake well because the herbs will have settled. Store tightly covered in a cool dark place for up to two weeks. Make 1 cup.
Pizza Sauce
It is so easy to make your own sauce and it tastes much better than store bought. Use the tomatoes that you already love. The sauce doesn’t need cooking because the tomatoes are cooked when they are canned and the sauce cooks in the oven. Don’t use too much as the sauce should just kiss the dough. For an eight to ten inch pizza use just ¼ cup of sauce.
INGREDIENTS
28 Ounce Can Crushed Tomatoes
1 ½ Teaspoons Red Wine Vinegar
½ Teaspoon Garlic Powder
½ Teaspoon Dried Basil
¼ Teaspoon Dried Oregano
¼ Teaspoon Dried Thyme
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Kosher Salt
¼ Cup Water
Whisk together all of the ingredients except for the salt and water in a medium size bowl. Whisk in ¼ cup of the water and ¼ cup of the salt. If you need more water to thin out the sauce then use a little more, but be careful not to thin out the sauce too much. You also don’t want the sauce to be too pasty. The sauce should easily spread over the dough. Makes 3 Cup
Roasted Pepper Pizza
This pizza is so easy to make and very healthy. Homemade pizzas are lighter and puffier. They are more like the ones you find at artisan pizza restaurants. Make this Roasted Pepper Pizza for lunch, dinner or a snack. If you want to add meat go ahead, but I think it tastes great the way it is.
INGREDIENTS
Pizza Dough
2 Large Sliced Onions
2 Tablespoons Sugar
1 Tablespoon Balsamic Vinegar
16 Ounces Fire-Roasted Peppers (Drained and Sliced Into Strips)
1 ½ Cups Drained Salsa Fresca
1 Cup Sliced Black Olives
¾ Cup Grated Mozzarella Cheese
Remove the dough from the refrigerator 2 hours before you plan to make your pizzas. Preheat your oven to 500° F and arrange an oven rack one-third of the way up from the bottom of the oven. Place a pizza stone or invert a heavy baking sheet on the rack. In a large skillet heat 2 tablespoons of the olive oil over a medium heat. Add the onions, cook and stir for 10 minutes until the onions are limp and translucent. Stir in the sugar and balsamic vinegar and cook until the juices bubble. Transfer the onions to a strainer set over a bowl. Drain for 3 minutes. Return the juices to the skillet and cook over a medium heat for 5 minutes until the consistency is like honey. Remove from the heat and return the onions to the skillet and stir to coat. Set aside. To assemble, stretch each dough portion into a circle. Transfer one circle onto a pizza peel (a pizza size spatula) or rimless cookie sheet dusted with flour. Top in the following order using one-fourth of each topping per pizza: onion mixture, peppers, salsa, olives and mozzarella cheese. Using the peel or cookie sheet, slide the topped pizza onto the hot baking stone or baking sheet and bake for 5 to 7 minutes until the toppings are bubbling, the cheese is turning golden and the edges of the pizza are golden brown. Rotate the pizzas halfway through for even baking. Remove from the oven and let stand for 5 minutes before slicing. While one pizza is baking, repeat with the remaining dough and toppings. Makes 4 pizzas. Serves 8
Pizza Dough
Great pizza starts with a great quality crust. If you have a great crust then it can carry any topping that you want to put on your homemade pizza.
INGREDIENTS
5 Cups Unbleached Bread Flour
1 Tablespoon Sugar
2 ½ Teaspoons Kosher Salt
1 Teaspoon Fast-Rising Yeast
2 Tablespoons Olive Oil
1 ¾ Cups Plus 1 Tablespoon Room Temperature Water
Extra Olive Oil
In a large bowl, using a large spoon, combine all of the ingredients except for the extra olive oil. Mix for 4 minutes until all ingredients are combined and all of the flour is wet. The dough will be soft. Turn the dough out onto the counter and knead. Knead for 3 minutes until the dough is smooth and supple. If the dough seems overly stiff then incorporate more water, one teaspoon at a time as you mix. If the dough is still wet and sticky then sprinkle a bit more flour in as you mix. The dough should be tacky but not sticky. Lightly grease the bowl with olive oil and form the dough into a smooth ball. Place in the bow and turn to coat the surface with the oil. Cover the bowl with plastic wrap. Make sure to not let the plastic wrap touch the dough. Let the dough stand at room temperature for 30 minutes and then refrigerate overnight or up to three days. The dough will continue to rise in the bowl until it goes dormant from the cold. Two hours before you plan to make the pizzas, rub a light amount of olive oil on a baking sheet or pizza pan. Remove the dough from the fridge and cut the dough into 4 equal pieces. Form each piece into a smooth, round ball. Place the dough balls on the prepared pan and rub with a bit of olive oil. Cover lightly with plastic wrap. While the dough comes to room temperature prepare your toppings and preheat your oven. When your dough is ready shape it by using your hands to form it into a disk. Then drape it over the backs of your hands and use your thumbs to turn the dough and gently stretch it into a circle. Shape all of your dough at once and set it on the counter or your baking pan. The dough might contact slightly as it stand. Tug it back into shape before topping. Makes 4 crusts.
Tea Time Herbed Cream Cheese Sandwiches
I like to use herbs fresh from the garden or my local market. You can use parsley, watercress, basil, chervil or chives by themselves or in any combination. I prepare the cream cheese mixture in advance several hours and I always let it come to room temperature before spreading it on the bread.
INGREDIENTS
1 Cup Softened Cream Cheese
½ Cup Chopped Herb Leaves
1 Tablespoon Freshly Squeezed Lemon Juice
½ Teaspoon Hot Pepper Sauce
½ Teaspoon Paprika
8 Slices Wheat or White Bread With Crusts Removed
In a small sized mixing bowl, combine the cream cheese, herbs, lemon juice and hot pepper sauce. Spread about 2 tablespoons of the mixture on each slice of bread. Sprinkle with paprika. Put the slices together to make 4 sandwiches. Using a serrated knife, cut them diagonally into quarters. Makes 16 tea sandwiches.
I like to use herbs fresh from the garden or my local market. You can use parsley, watercress, basil, chervil or chives by themselves or in any combination. I prepare the cream cheese mixture in advance several hours and I always let it come to room temperature before spreading it on the bread.
INGREDIENTS
1 Cup Softened Cream Cheese
½ Cup Chopped Herb Leaves
1 Tablespoon Freshly Squeezed Lemon Juice
½ Teaspoon Hot Pepper Sauce
½ Teaspoon Paprika
8 Slices Wheat or White Bread With Crusts Removed
In a small sized mixing bowl, combine the cream cheese, herbs, lemon juice and hot pepper sauce. Spread about 2 tablespoons of the mixture on each slice of bread. Sprinkle with paprika. Put the slices together to make 4 sandwiches. Using a serrated knife, cut them diagonally into quarters. Makes 16 tea sandwiches.
Almond Tea Cake
Almonds and toffee bits combine to give this moist tea cake a winning touch.
INGREDIENTS
Tea Cake:
¾ Cup Sugar
½ Cup Softened Butter
2 Eggs
1 Teaspoon Almond Extract
1 Teaspoon Vanilla Extract
1 ½ Cups Unbleached Flour
¾ Cup Sour Cream
¾ Teaspoon Baking Powder
¾ Teaspoon Baking Soda
1/8 Teaspoon Salt
Streusel:
¼ Cup Toasted Sliced Almonds
¼ Cup Toffee Bits
Glaze:
¼ Cup Powdered Sugar
¼ Teaspoon Almond Extract
2 Teaspoons Milk
Preheat your oven to 350° F. Grease and flour a 9 inch round cake pan and set aside. In a large size bowl combine sugar, butter, eggs, almond extract and vanilla. Beat at a medium speed, scraping the bowl often, until creamy. Add all of the remaining tea cake ingredients. Mix well. Pour half of the batter into the prepared pan. Sprinkle 2 tablespoons almonds and 2 tablespoons toffee bits over the batter. Pour the remaining batter over the streusel filling. Sprinkle with the remaining almonds and toffee bits. Bake for 30 minutes until done. Remove from your oven. Cool for 10 minutes in the pan. Remove from the pan and cool completely on a wire rack. Stir together all of the glaze ingredients in a small size bowl. Drizzle over the cooled tea cake. Serves 8
Tea Time English Cucumber Sandwiches
Totally English and are a necessity at an English Tea! Use a mandolin to make the thinnest cucumber slices.
INGREDIENTS
1 Seedless English Cucumber
½ Teaspoon Salt
5 Tablespoons Softened Butter
16 Very Thin Slices White Bread
32 Fresh Mint Leaves (optional)
Cut cucumber lengthwise in half and remove soft seed area in the center. Cut cucumber crosswise into paper thin slices. In colander set over bowl, toss cucumber and salt. Cover and refrigerate 30 minutes. Stir occasionally. Discard liquid in bowl. Pat cucumber slices dry with paper towels. Lightly spread butter on each bread slice. Arrange cucumber on 8 buttered slices. Place 1 mint leaf (if you are using the mint) in each corner of the bread. Top with the remaining bread slices. Trim the crusts and cut each sandwich on the diagonal into quarters. Makes 32 tea sandwiches
Creamy Tomato Soup
After making this Creamy Tomato Soup you will never want to go back to canned tomato soup again. The combination of baking soda and sugar eliminates the tomato’s acidity which allows the tomato rich flavor to come through. Add a toasted cheese sandwich to this soup and you have a comfort food combination party going on!
INGREDIENTS
5 Tablespoons Butter
1 Tablespoon Olive Oil
1 Cup Chopped Onions
28 Ounces Tomato Puree
½ Teaspoon Basil
½ Teaspoon Thyme
¼ Teaspoon Freshly Ground Pepper
3 Tablespoons Unbleached Flour
3 Cups Chicken Broth
¼ Teaspoon Baking Soda
1 Tablespoon Sugar
12 Ounces Evaporated Milk
½ Teaspoon Kosher Salt
In a large saucepan heat the butter and olive oil over a medium heat. Add the onion and sauté for 10 minutes until softened and golden. Add the tomato puree, basil, thyme and pepper. Bring the mixture to a simmer and cook for 10 minutes. In a separate small bowl combine the flour and chicken broth. Whisk until smooth. Add this mixture to the soup and make sure to stir constantly. Cover and simmer over a low heat for 25 minutes. Stir occasionally. Stir in the baking soda. The soup will foam briefly so don’t freak out. Make sure it is in a big enough pot so that the soup doesn’t foam over. Add the sugar, milk and salt. Continue to cook over a low heat for another 10 minutes and stir constantly. Remove from the heat and serve in soup bowls. Serve hot. Serves 4
Citrus Cheesecake
Seriously, who doesn’t love cheesecake? If your sweetheart is not a chocolate lover then try this delicious Citrus Cheesecake out. It is a nice “make ahead” dessert and sure to be a hit.
INGREDIENTS
Crust:
1 Cup Graham Cracker Crumbs
1/3 Cup Packed Brown Sugar
¼ (1/2 Stick) Melted Butter
Filling:
4 (8 Ounce) Packages of Softened Cream Cheese
1 Cup Sugar
2 Tablespoons Flour
1 Tablespoon Vanilla Extract
1 Tablespoon Lemon Juice
1 Tablespoon Lime Juice
1 Tablespoon Orange Juice
1 Teaspoon Lemon Peel
1 Teaspoon Lime Peel
1 Teaspoon Orange Peel
4 Eggs
Preheat your oven to 325° F. To make the crust mix together the graham cracker crumbs, brown sugar and butter in a medium size bowl. Press the mixture onto the bottom of a 9 inch springform pan. To press the crumbs into the pan use the bottom of a glass to evenly press the crumb mixture onto the bottom of the pan. Bake for 10 minutes. Remove and cool while you make the filling. To make the filling mix together the cream cheese, sugar, flour and vanilla in a medium size bowl, using an electric mixer on medium speed until well blended. Blend in the citrus juices and the peels. Add the eggs, one at a time, mixing on low speed until well blended. Pour over the crust and bake at 325° F. for 65 minutes until the center is almost set. Remove from the oven and cool for 15 minutes. Run a knife around the rim of the pan to loosen the cheesecake. Cool completely before removing from the pan. Refrigerate for at least 4 hours before serving. Overnight is best which makes this a great “make ahead” dessert. Serves 12
