One thing I really enjoy making is pizza. It’s really one of the easiest things to make. You can make your own dough, or buy a pre-made dough, or go to your local pizza place and ask them for dough. Summer is officially here, and let’s enjoy it by eating homemade pizza, good fresh salads, and a glass of rose wine!!
I love eating out on our patio, even though now it’s covered in chalk, many mobile kid toys, and baby pool. It looks a lot different from a few years ago, but now it looks used and lived in so to speak. I wouldn’t change it for anything, well maybe some grass and rain would be nice, but we have beautiful weather day in day out, 75 everyday (okay I’m bragging a little ;)). Enjoy!!!
Whole wheat pizza dough:
1 cup water, heated to 110 degrees (very warm, almost too hot for comfort)
1 tablespoon sugar
1 tablespoon olive oil
1 envelope (2¼ teaspoons) rapid-rise or instant yeast
2¾ cups white whole wheat flour or regular whole wheat flour
¼ cup grated Parmesan cheese
1 teaspoon sea salt
White Pizza with Leeks and Artichokes:
- 1 leek
- 1 jar artichokes hearts
- 1 small container whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- olive oil for brushing and salt and pepper
- 2 Tbs. butter
Preheat oven to 475 degrees
Whisk water, sugar, oil and yeast in a liquid measuring cup or small bowl. Allow yeast to proof for 5 minutes.
Pulse flour, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until a shaggy ball forms, about 1 minute.
Dump the dough onto a floured work surface and quickly knead dough a few times until it comes together. Halve the dough. Let dough sit in flour for about 20 minutes. In this time you can prep your veggies or meats, or whatever you’d like to top your pizza with. If your making this white pizza. Cook your leeks first, you want them sort of caramelized. Cook for about 10-15 minutes on low with salt and pepper. On a floured surface, use a rolling pin to roll dough into two rounds about 11 inches in diameter. I used a large cookie sheet with parchment a baked my this way. When I used a pre-made crust from Whole Foods or wherever I just place this pizza on the oven rack. Once you’ve rolled out your dough place it on the lined cookie sheet. Brush the outer edge with olive oil. Next top with mozzarella, leeks and artichokes. Then top with ricotta. Season with salt and pepper. Cook for about 15 minutes.
Chopped Kale Salad:
- 2 cups tuscan kale (or whatever kale you like)
- 2 cups hearts of romaine
- 1/2 cup shredded mozzarella or montery jack
- 1/2 cup pitted green olives
- 1/2 cup chopped salami
- 1/4 cup salted pistatios
- 1/2 cup diced English cucumber
- 1/4-1/2 cup roasted red pepper
- 1/8 cup olive oil
- 1/16-1/8 cup red wine vinegar
- salt and pepper
You can buy roasted peppers or make them yourself. If you want to make them yourself, you can roast them in the oven at 450, for 20-30 minutes. Or you can just place them right on the open flame on your stove. Once the pepper has been blackened, let it sit for about 30 minutes. Once it has cooled, peel off skin, and cut up. Season with salt, pepper and a dash of olive oil. For the salad, cut up your kale and romaine, and then pulse in your Cuisinart. Put salad together. Then shake your vinegar and olive oil, salt and pepper. Toss enjoy!!