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Prosciutto and Arugula Pizza
Prosciutto and Arugula Pizza
INGREDIENTS
2 cups shredded mozzarella cheese
DIRECTIONS
Preheat a pizza maker on the preheat setting for 30 minutes or oven according to pizza dough instructions (usually 425 degrees). On a lightly floured surface, roll out half of the dough into a 10-inch round. Prick the dough all over with the tines of a fork. Transfer the dough to a floured pizza peel or stone. Spread half of the pizza sauce over the dough, leaving a 1/2-inch border uncovered. Top with half of the cheese. Transfer the pizza to the pizza maker or pizza stone for the oven. Bake on the classic setting according to the manufacturer’s instructions until the crust is crisp and the cheese is lightly browned, or 10 to 11 minutes in oven. Transfer the pizza to a cutting board. In a bowl, toss the arugula with olive oil, lemon juice and salt and pepper to taste. Drape the pizza the sliced prosciutto and top with the dressed arugula. Slice and serve immediately.
FRESH THIN CRUST PIZZA DOUGH:
INGREDIENTS
DIRECTIONS
In a small bowl, whisk together the yeast, sugar and warm water and let stand until foamy, about 5 minutes. In the bowl of a food processor fitted with the dough blade, combine the cake flour, all-purpose flour and salt and pulse 3 or 4 times. Whisk 1 Tbs. of the olive oil into the yeast mixture. With the motor running, slowly add the yeast mixture to the flour mixture, allowing each addition to be absorbed before adding more. Pulse the machine 10 to 15 times to knead the dough. The dough should clean the insides of the bowl but will be slightly sticky. Coat the inside of a large bowl with the remaining 1 Tbs. oil. Dust your hands with flour and remove the dough from the food processor. Form the dough into a ball and place in the bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. Divide the dough in half – Makes two 10-inch thin-crust pizzas.
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Blueberry Buttermilk Pancakes
Blueberry Buttermilk Pancakes
INGREDIENTS
DIRECTIONS
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; in another bowl, whisk together buttermilk, milk, eggs, and melted butter. Whisk milk mixture into flour mixture just until combined.
Heat a large nonstick skillet or griddle over medium. Grease hot skillet with a paper towel moistened with a small amount of melted butter. Using 1/4 cup batter for each pancake, spoon into skillet and smooth to make a round. Sprinkle 2 tablespoons blueberries onto surface of each pancake.
Cook until surface of pancakes has formed bubbles and some have burst, 1 to 2 minutes. Flip pancakes with a spatula and cook until browned on underside, 1 to 2 minutes more. Transfer pancakes to a warm plate or baking sheet and cover loosely with foil. Repeat with more melted butter and remaining batter (makes about 12). Serve pancakes topped with maple syrup and butter, if desired.
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Parmesan Roasted Broccoli
Parmesan Roasted Broccoli
INGREDIENTS
DIRECTIONS
Preheat the oven to 425 degrees F. Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
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