Thursday, July 8, 2010

CSA Week 4-'Try Easy' Pizzas

Have you ever heard the phrase “try easier”? It sounds a little floofy, but is packed with wisdom.

I had been waiting until after my cooking class last night to post my recipes for Pasilla-Blackbottom Cheesecake with Door County Cherries and Ancho Sauce, and Tamarind-Glazed Pork Shoulder.

But guess what? As soon as the class was over, I gobbled down the last of the pork and cheesecake and then realized that I forgot to take pictures. And what is a post about food without pictures to drool over?

Yep, two days of marinating, blending, cooking, processing, squeezing, and I forgot to snap the photo before I chowed down. Whoops. And just the thought of making it all over again is enough to make me swear off cherries for life.

After that intensive, and very fun, night of cooking and teaching, I decided to make homemade pizza. This evening, I plopped the dough ingredients in the bread machine, and pulled out some leftovers and voila, pizza is served. An easy, and well-loved, meal for the first dinner I have eaten with my family in 2 days.

The leftovers consisted of taco meat (Black Earth Farm grass-fed beef and taco seasoning mix), so I decided to make a taco pizza. Salsa mixed with pizza sauce formed the base, over which I crumbled cream cheese, taco meat and shredded cheese.

But wait, it's also Thursday, and that means....CSA day!! In case you didn't notice, I did not post a CSA menu for last week. I was so exhausted from preparing meals with garlic scapes and lettuce that I had to leave town. So last Thursday, we headed out to go camping. Whew! After three nights in a tent, almost a full recovery--and very few vegetables--were had.

Anyway, today the CSA (is it week #4?) basket arrives. What's in it? Garlic scapes and lettuce (Oh, I missed you so). Also pearl onions, more lettuce, broccoli and chard (my neighbor took the kohlrabi and zucchini.)

Perfect for pizza toppings! So I made two pizzas. The non-taco pizza consisted of thin-sliced pearl onions, sauteed with mushrooms, peppers and garlic scapes, sprinkled over red sauce and topped with fresh basil, mozarella and pepperoni.

Two delicious pizzas (the taco pizza won the taste test), and one CSA meal down. I love what happens when I try easier.


Anonymous said...

Yay! I have the same CSA...keep those meal ideas coming, thanks! Laurie

Otehlia said...

Thanks, I'm trying!

Céline Marrec said...

Hi Othelia, I am looking for an easy piza base. Would you have one to advise? thanks-;) Celine

Otehlia said...

Hi Celine, Do you mean a crust or the sauce?

Céline Marrec said...

I mean the crust... Mine is always too thick... Thank you!

Otehlia said...

Hmmm, other people may have a better method, but I just press the crust down on a lightly floured board, or right into the oiled pan that I bake in. I press it slowly and kind of let it stretch as I go, so it can take a while. I have never tried tossing it in the air, but I think that could be fun:)

Céline Marrec said...

oh actually I meant the bread part of the pizza... How do you call that in America? Think we got lost in translation-;) Thanks!

Otehlia said...

My crusts vary in thickness, but I did find this recipe. I haven't tried it yet, but you could see if it works. I think you just really have to roll it out thin...

Thin n’ Crispy Pizza Crust

(Adapted from Cooking Light December 2007)

1 package active dry yeast (2-1/4 teaspoons)
1 teaspoon sugar
1/2 cup warm water (100 to 110 degrees)
1-1/2 cups all-purpose flour, divided
1/4 teaspoon kosher salt
2 teaspoons yellow cornmeal

Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Stir 1-1/4 cups flour and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with coil, turning dough to coat. Cover; let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a pizza pan or baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim.

Preheat oven to 450 degrees.

Drizzle dough with a little olive oil and sprinkle with a pinch of salt. Place pan on lowest oven rack; bake at 450 for 10 minutes or until golden brown. Remove from oven; top with desired toppings and bake an additional 10 minutes or until crust and cheese is lightly browned. Let stand 5 minutes before serving.

Céline Marrec said...

Thanks very much for your answer Otehlia, I will try it and let you know when I see you-;)