Garlic Knots

                                                                 Garlic Knots

Every cook needs a recipe for a delicious bread that requires a minimal effort resulting in a roll that she is proud to serve. Using favorite frozen dough or pizza dough recipe, this is it!

Pizza Dough: The base for your garlic knots can be homemade or store-bought. I am using my mom’s pizza dough recipe, substituting the all-purpose flour with bread flour.
  
Olive Oil: Use high-quality extra virgin olive oil to coat the knots and give them a rich, savory flavor. For a richer taste, you can use melted butter or a mix of butter and olive oil.

Garlic: Provides the signature garlic flavor. Fresh garlic is best for its strong, pungent taste. When in season, you can replace with garlic scape pesto. You can substitute with garlic powder, but fresh garlic offers the best flavor. 

Parsley: Fresh parsley adds a bright, herbaceous flavor and a pop of color. You can use frozen parsley. I do not recommend dried parsley as it lacks the fresh taste of the herb.

Salt: Sea salt or kosher salt can be used in the same quantity. A little goes a long way, as we are also using salty cheeses as a garnish.

Grated Cheese: For a sharp, salty garnish, use Parmigiano-Reggiano or Pecorino Romano cheese. If possible, use freshly grated. 

Dry Oregano: Adds a touch of earthy, slightly bitter flavor.
Butter (for the cast iron pan): Prevents sticking while creating a crispy bottom with a buttery flavor. You can substitute it with olive oil. 

I often prepare a batch of these savory knots while stashing the remaining dough in the freezer for impromptu garlic knot emergencies. Just in case you are wondering, yes, this is actually a thing in my meal preparation.

After the bread has risen,  knead.  Flour the surface and roll in a rectangle shape.  Cut in equal sized strips. Wrap each strip forming a knot.  Place on a parchment lined baking sheet.

When risen, bake at 425* till lightly golden.  Remove from the oven, cool a few minutes and brush with the Herb Oil allowing the oil to add flavor.  Rest to cool.

Garlic Fingers With Pine Nuts and Parmesan

Garlic Fingers with Pine Nuts and Parmesan

This scrumptious appetizer is like garlic fingers from your local pizza joint, but with extra pizzazz. The garlic is enhanced with a clever trick of mixing garlic powder into the flour for dusting the dough, while a squeeze of lemon at the end brightens all the flavours. Speaking of your local pizza joint, many will be happy to sell you some uncooked dough for this recipe. Serves 2 to 4
Ingredients:
2/3 lb (300 g) store-bought pizza dough, about 1/2 a standard portion
2 tbsp (30 mL) olive oil, divided, plus more for oiling bowl
2 tsp (10 mL) all-purpose flour, plus more as needed
1 tsp (5 mL) garlic powder
1 shallot, sliced into 1/8-inch (3-mm) thick rings
1/4 tsp (1 mL) red pepper flakes
Sea salt and freshly ground black pepper to taste
1/3 cup (80 mL) grated Parmesan
2 tbsp (30 mL) pine nuts
3 tbsp (45 mL) torn flat-leaf parsley leaves, divided
1 tbsp (15 mL) salted butter
1 garlic clove, grated on a rasp
Lemon wedges (optional)
Directions:
Place dough in a large, lightly oiled bowl. Cover and let stand until it’s soft and pliable, about 30 minutes.

Preheat oven to 450°F (232°C). Cut a piece of parchment paper to fit a baking sheet and set aside. Place baking sheet on rack set in bottom third of oven to preheat.

In a small bowl, mix flour and garlic powder until combined. Sprinkle and spread half on reserved parchment and place dough on top. Dust remaining mixture over dough. Press and stretch dough to a rough 8 × 12-inch (20 × 30-cm) rectangle, adding more flour to prevent sticking, if needed.

Toss shallot with 1 tbsp (15 mL) oil and red pepper flakes. Divide shallots evenly over dough. Season with salt and pepper. Sprinkle with Parmesan, pine nuts and 2 tbsp (30 mL) parsley.

Remove baking sheet from oven. Carefully slide parchment with flatbread onto sheet. Bake until golden brown, about 15 minutes. Remove from oven.

While flatbread is baking, heat butter, remaining 1 tbsp (15 mL) oil, grated garlic and remaining 1 tbsp (15 mL) parsley in a small saucepan over low heat. Lightly simmer until fragrant, 3 to 5 minutes. Remove from heat and set aside.

When flatbread is ready, drizzle garlic oil overtop. Cut into fingers and serve with lemon wedges, if desired. Serves 2 to 4

Garden Greens Goddess Pizza

 

Garden Greens Goddess Pizza

Ingredients:
1/2 pound pizza dough, homemade or store-bought
1/2 cup basil pesto (homemade below)
2 cups chopped or shredded kale
2 tablespoons extra virgin olive oil
kosher salt
crushed red pepper flakes
6 ounces creamy goat cheese, crumbled
1/2 cup shredded fontina cheese
1 medium zucchini or summer squash, shaved into ribbons
1/2 cup fresh basil leaves, roughly torn

Goddess Basil pesto

2 cups fresh basil
1/2 cup fresh dill or mint

1 jalapeño, seeded if desired
1/4 cup extra virgin olive oil
3 tablespoons roasted shelled pistachios
1/4 cup shredded pecorino or parmesan cheese
juice of 1 lemon (about 2 tablespoons)

Directions:

• Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

  Make the pesto, if using homemade. In a blender or food processor, combine all ingredients and pulse until smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.

  On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.

  Spread the dough with pesto, top evenly with kale, and drizzle with olive oil. Season lightly with salt and a pinch of crushed red pepper flakes. Top with crumbled goat cheese and fontina cheese. Arrange the zucchini ribbons over the cheese, drizzle lightly with olive oil and season with salt. 

  Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil and crushed red pepper flakes. ENJOY! 

Everything Green Deep Dish Pizza

Everything Green Deep Dish Pizza

An instant dough and a garden of green vegetables make for deep-dish summer bliss. With the perk of fresh pesto, mint and lemon, the flavors are as intoxicating as a warm night.

Ingredients:

Cashew Pesto
1 large bunch fresh basil, about 1 ½ cups (375 mL) packed leaves
1 garlic clove, chopped
⅓ cup (80 mL) Parmesan cheese, grated
⅓ cup (80 mL) unsalted cashews, toasted
Pinch of sea salt
Pinch of red pepper flakes
Juice of ½ a lemon (reserve zest) 

½ cup (125 mL) olive oil
Dough
1 1/4 cups (310 mL) flour ½ tsp (2 mL) sugar
½ tsp (2 mL) sea salt
1/4 cup (60 mL) vegetable shortening (like Crisco)
1 tbsp (15 mL) olive oil
4 tsp (20 mL) water
1 egg, beaten

Topping:
1 cup (250 mL) shredded mozzarella
1 cup (250 mL) freshly shucked peas
10 asparagus spears, trimmed and sliced into thirds
3 oz (85 g) chèvre (goat’s cheese) Drizzle olive oil
½ tsp (2 mL) lemon zest
Handful of fresh mint leaves for garnish (optional)

Directions:
To make pesto, using a mini food processor or blender, add the basil, garlic, Parmesan, cashews, salt, red pepper flakes and lemon juice to the processor and blend until just slightly chunky. Add olive oil and blend until it becomes smooth. Taste for seasoning and adjust as needed. This recipe makes 1 cup (250 mL) of pesto and you only need ⅓ cup (80 mL) for this recipe. Store the rest in an airtight container in the refrigerator for up to 2 weeks.

Preheat oven to 400°F (200°C).

In a medium bowl, mix together flour, sugar and Add shortening and rub together with your palms until it resembles fine bread crumbs. Add oil, water and egg and work together until dough comes together and forms a ball.

Oil an 8- or 9-inch (20- or 23-cm) cast iron skillet and press and flatten the dough evenly on the bottom and stretching up the sides a bit.

Spoon ⅓ cup (80 mL) of cashew pesto over bottom and up the sides of the dough, then sprinkle evenly with shredded mozzarella, peas and Top with dollops of chèvre and drizzle with olive oil.

Bake in preheated oven for 30 minutes or until bubbly and golden. Let cool for 15 minutes, then sprinkle with lemon zest and fresh mint. Cut into slices and serve.
Serves 4

Sausage, Caramelized Onion And Date Pizza

Sausage, Caramelized Onion & Date Pizza

This is a pizza that is loaded with big flavour, which allows it to stand up to all the delicious notes of the Dunkel. The steak sauce as a base is what really helps to unite the two aromatically, not that beer and pizza 
ever really need a helping hand! 

Ingredients:
1 pkg store-bought pizza dough (about 700 g), at room temperature
2 tbsp (30 mL) olive oil14 oz (400 g) spicy Italian sausage, casings removed
2 cups (500 mL) red onion, very finely sliced
½ cup (125 mL) water
⅓ cup (80 mL) steak sauce
½ cup (125 mL) dates, pitted and coarsely chopped
1½ cups (375 mL) mozzarella cheese, grated
1 cup (250 mL) fontina cheese, grated

Directions: 

Preheat oven to 400°F (200°C). 

On a floured surface, roll dough into a rectangle to fit a 12 x 17-inch (30 x 43-cm) lightly greased baking sheet. Spread dough evenly on baking sheet. 

In a large sauté pan, heat oil over medium-high heat, add sausage and break into bite-size pieces with a fork or wooden spoon. Sauté sausage until browned and cooked through, about 7 minutes.

Remove sausage from pan and set aside. Drain all but 1 tbsp (15 mL) oil from pan, add onions and water. Cover and cook onions over medium-low heat until translucent, about 5 minutes. Remove cover and cook on medium-high until all liquid has reduced and onions begin to brown, about 3minutes. 

Cover dough evenly with steak sauce, top with sausage, onions and chopped dates. Sprinkle evenly with cheeses. 

Bake in lower third of oven until the dough is golden on the bottom and the cheese is golden on top, about 22 minutes. 

Let cool for 10 minutes on a cooling rack, then slice into 24 small snack-size slices.

Serves 6

Prosciuitto And Burrata Pizza

Prosciutto and Burrata Pizza

Burrata is fresh mozzarella that is stuffed with the threads of cheese that develop in the process of making the cheese.  This is authentic Italian Pizza.
Prep time: 15 minutes
Cooking time: 10-15 minutes
Ingredients:
16 ounces pizza dough or my recipe of "Perfect Pizza Crust" published 6/3/2020.
1 28-ounce can whole peeled plum tomatoes in juice, such as San Marzano
4 cloves garlic, roughly chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil, plus extra for crust
8 ounces burrata cheese
4 slices prosciutto
1 bunch fresh basil
Flour and/or cornmeal for rolling dough
Salt and pepper to taste

Directions:
1. Place upside-down baking sheet or pizza stone on bottom rack of oven and preheat to 500° F or as high as it will go.

2. Remove dough from refrigerator and allow to warm to room temperature for approximately 20 minutes.

3. In a blender, combine tomatoes, garlic, olive oil, balsamic vinegar and salt and pepper to taste. Blend until smooth.

4. Prepare a smooth flat surface (a cutting board, baking sheet, etc.) with generous amounts of flour and cornmeal. Flour hands and roll or stretch dough as thin as possible without overworking.

5. Brush the edges of the dough with olive oil and spread a thin layer of sauce on the rest. Break up burrata with hands and evenly distribute. Do the same with prosciutto.

6. Carefully open oven and slide prepared pizza onto hot stone. Cook for 10 to 15 minutes or until edges of crust are golden brown and cheese is lightly bubbling. Remove from oven and top with sprigs of fresh basil. Serves 2–4.

Vegetarian Pizza

Vegetarian Pizza

Ingredients

Garlic and White Bean Puree 

1 15ounce can cannelloni or other white beans, rinsed and drained

1/4 cup olive oil

1 tablespoon lemon juice

2 cloves garlic

1/2 teaspoon dried thyme

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons water

Pizza Toppings
4 tablespoons olive oil

1 onion thinly sliced

Sea salt

Freshly ground black pepper
2 cups butternut squash, peeled and cut into 1/2-inch cubes
1 cup spinach
1 apple, peeled and thinly sliced

Dough
Pizza dough (store-bought is fine, or make your own)

Directions:
Preheat oven to 375 degrees. Make the Garlic White Bean Purée by blending the beans, oil, lemon juice, garlic, thyme, salt and pepper in a food processor. Add water, as needed, until a smooth consistency forms. Set aside. Can be made two days in advance.
In a large skillet, heat 2 tablespoons oil over medium-high heat and sauté onions until soft and lightly caramelized, about 20 to 30 minutes. Season generously with salt and pepper.
While the onions are cooking, toss remaining 2 tablespoons oil with squash and season generously with salt and pepper. Transfer to a large-rimmed baking sheet and roast for 30 to 35 minutes until squash is fork-tender, turning once or twice with a spatula. Remove from oven and set aside. Turn heat up to 450 degrees.
Prepare pizza. Brush a large-rimmed baking sheet (approximately 9 by 13 inches) with oil. Stretch homemade or store-bought pizza dough into a rectangle and fit it into the prepared baking sheet. Spread a layer of the Garlic White Bean Purée evenly over the rolled-out dough. (You may not want to use all of it.) On top of the dough, arrange the spinach, caramelized onions, roasted butternut squash and apple slices. Season with salt and pepper, and brush the edges of the crust with olive oil.
Bake at 450 degrees for about 15 to 20 minutes, rotating midway, until the crust is slightly browned or golden. Let cool, slice and serve.

Cheesy Breadsticks

Cheesy Breadsticks

Ingredients:

1 recipe pizza dough
garlic powder
mozzarella cheese, shredded
basil, chopped

1/2 cup butter, melted

salt
mozzarella cheese, shredded
basil, chopped
Parmesan cheese

Marinara sauce

                                     *
Directions:
Spread pizza dough in a a large rectangle on parchment paper. Spread on a half of the dough the garlic powder, mozzarella cheese, and chopped basil. 

Bring the half of the dough to sandwich the portion with the cheese and spices. Seal the edges. With a sharp knife or pizza wheel, cut toward the folded edge making cut 7/8 through dough toward fold. 

Do not cut through the folded edge.

Brush with melted butter, sprinkle with salt, mozzarella cheese and Parmesan cheese OR cheddar cheese. 

Place on baking sheet and bake at 350 degrees for 20 minutes. Serve with Marinara sauce

30 Minute Yeast Dough

30-Minute Dough

Fresh Pizza - Pastry Dough

In 30 Minutes or Less

Yield: approx. 1 pound

Ingredients
2 1/2-3 cups all-purpose flour
1 cup warm water or milk
2 tablespoons olive oil
1 tablespoons active dry yeast
1 teaspoon sugar
1 teaspoon salt

Directions
In a small bowl or glass, combine 1/2 cup warm water with yeast and sugar. Stir together and let rest 5-10 minutes, or until frothy.

• Note: if mixture is not bubbly, discard and start again.

Combine 2 cups flour with yeast mixture, remaining water, olive oil and salt, and mix together until a shaggy dough forms.

Gradually continue adding flour until dough is smooth, then let rest 10 minutes.

Use dough immediately, store in refrigerator for up to 3 days, or freeze for later use.

Pizza Dough

2 packets (1/4 ounce each) active dry yeast
2 tablespoons sugar
1/4 cup olive oil, plus more for bowl and brushing
2 teaspoons coarse salt
4 cups all-purpose flour (spooned and leveled), plus more for work surface

Pour 1 1/2 cups warm water into a large bowl; sprinkle with yeast and let stand until foamy, about 5 minutes.

Whisk sugar, oil, and salt into yeast mixture. Add flour and stir until a sticky dough forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and set aside in a warm, draft-free place until dough has doubled in bulk, about 1 hour. Turn out onto a lightly floured work surface and gently knead 1 or 2 times before using.

Grilled Pizza Margherita

Grilled Pizza Margherita

Minimize your work when entertaining.  Let everyone be in charge of their pizza dough and grilling it. Done!

Ingredients:

2 1/2 teaspoons active dry yeast

2 cups warm water

3 1/2 cups all-purpose flour

1 cup semolina flour

1 teaspoon salt

1/2 cup olive oil

3 cups tomato sauce

4 cups grated mozzarella cheese

3 pounds tomatoes sliced 1/2" thick

3 tablespoons fresh basil, chopped or torn

*

Directions:

Combine the yeast and water with a pinch of sugar in a large bowl and stir to dissolve.  Allow to set until a thick foam forms on top.  Add flour and salt to the yeast and stir to incorporate or use a dough hook with an electric mixer and mix until smooth and elastic, about 5 minutes.  

Transfer the dough to a second bowl that has been lightly oiled.  Cover the bowl with a clean kitchen towel and allow to rise at room temperature until the dough is nearly doubled in size, about 1 1/2 hours.  Gently fold the dough over on itself a few times.  Cover again and allow to rise for an additional 45 minutes.

Preheat a gas grill to medium high.  If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with moderate coating of white ash.  Spread the coals in an even bed.  Take care to make sure the grill is not too hot or your pizzas will be overdone.  

*

Evenly divide the dough into three pieces.  Roll or stretch each piece into three 10" rounds.  Lightly dust an oven peel or the back of a baking sheet with semolina flour and lay a dough round on top.  Lightly brush olive oil over the top of the entire dough round.

*

Place each round on the grill, oiled side down.  Brush the other side of the round with olive oil.  Grill the pizza Grill the pizza until the dough is marked and puffs up slightly, about two minutes.  Use tongs to flip the pizza dough over and spread about 1 cup of pizza sauce leaving 1/2 inch border around the outside edge.  Evenly sprinkle the surface with 1/3 of the cheese on each round and top with a few slices of tomato.  Close the grill lid.  Cook the pizza until the crust is golden brown and the cheese is slightly brown and bubbly, about two to three minutes more.

Remove pizza from the grill and sprinkle basil on top.  

Fresh Fig and Ricotta Flatbread With Balsamic Onions and Walnuts

Fresh Fig and Ricotta Flatbread

With Balsamic Onions and Walnuts

Last week I planted a Mission Fig Tree to feed my appetite of fresh figs.  Maybe I should warn you that you may feel an overload with fig recipes.  Yesterday the recipe I posted (Hummus with Whole Wheat Flatbread) will give you the alternative to using Trader Joe's pizza dough an ingredient of this recipe.

*

Ingredients:
2 tablespoons olive oil

3 red onions, sliced lengthwise

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 packages fresh pizza dough (Trader Joe's)

1 (15 oz.) container whole milk ricotta cheese

1 lb. firm-ripe figs, rinsed, stem ends trimmed

    and halved lengthwise

1/2 cup walnuts, chopped
1 cup Danish blue cheese, crumbled, (optional)
8 ounces arugula leaves

*

Directions:

Heat olive oil in a large skillet over medium-high heat.  Stir in the onions and cook 2 to 3 minutes.  Lower heat and cook another 20 minutes, or until onions area very tender and lightly colored.  Stir in balsamic vinegar, salt, and pepper, and cook until liquid is cooked out.  Set aside to cool.

*

(If using pizza dough) Divide each package in half and form each into a ball.  Let dough rest for 10 minutes.  Shape each ball into an oval on a silpat or parchment lined baking sheet-you will need two sheets with two pizza balls on each.  Cover and let rest if necessary before stretching again.

If making your dough from the posting of yesterday, "Humus With Whole Wheat Flatbread" recipe, follow those directions.

*

Preheat oven to 450^F.  Divide cooled onions evenly over dough ovals.  Drop 1/2 tablespoon portions of ricotta over onions.  Arrange figs, cut side up, around cheese.  Sprinkle with walnuts and optional blue cheese.  Bake 15 minutes or until crust is crispy and brown.  Top with arugula and cut lengthwise and then cut across.  Serves 4  Makes 16 pieces total.  

Veggie Stromboli

Veggie Stromboli

This is compromise food. It's dough filled with cheesy goodness but jam packed with veggies. We needed an afternoon snack and half of this was the perfect answer. A whole one can definitely serve as a meal for two people. Serves 2

Ingredients:

1 store-bought pizza dough

4 oz cubed black forest ham

1 cup cheese (your favorite melting cheese)

2 cups roasted veggies (I use Trader Joe's w/ balsamic sauce)

***

Directions:
Preheat pizza stone in a 375* oven.
If using frozen roasted vegetables like Trader Joe's, cook them according to package instructions, adding the cubed ham at the end to warm through. Roll out the pizza dough to a rectangle. Sprinkle 1/2 cup of cheese on one half of the rectangle, leaving a 1" border from the edge.
Pile the roasted vegetables on top of the cheese and cover with the rest of the cheese. Fold the other half of the pizza dough over the filling and press the seams down with a fork to seal. Cut a few vents in the top to allow steam to escape and bake on the pizza stone for 35 - 40 minutes. Enjoy!