Prosciutto, Mozzarella, Arugula Pizza

My husband Lenny makes the best pizza dough. It is rarely the same process twice, however, it always tastes delicious. He has also introduced me to the balls of mozzarella that you can buy in the deli section, as opposed to the bars of cheese in the dairy area of the grocery store, and they make a world of difference in the quality of your pizza. If you need a recommendation, my personal favourite is the Tre Stelle Mozzarella Ball.

Pizza from last Friday

In terms of a dough recipe, here is a Wolfgang Puck-inspired recipe that Lenny has adapted for use in a breadmaker.

You will need:

  • 1 1/8 cup water, room temperature
  • 1 tbsp extra-virgin olive oil
  • 3 cups whole wheat flour
  • 1/2 tbsp honey
  • 1 tsp salt
  • 2 tsp bread machine yeast
Optional (but tasty!):  Add a 1/2 tbsp of chopped dried rosemary and 1 tsp dried oregano to the dry ingredients in the dough.

Layer the ingredient according to your manufacturer’s instructions (mine uses wet, dry, then yeast) and set it for Dough. Hit start and come back in 1.5 hours (or delay it till later).

When it’s ready, roll the dough ball out onto a floured work surface, knead briefly for a minute, then place into a lightly oiled bowl to rest for 30 more minutes. Cover with a moist cloth and set in a warm place.

After the dough has increased in size (about 50% larger) punch the dough down and roll back out onto your work surface. Roll out into a pizza-like shape and assemble your pizza. 14-16 minutes in a pre-heated 425-degree oven will give you a nice crispy crust if cooked on either a pizza stone or perforated pizza sheet.

Buon appetito!

Frittata

In Week 17’s Meal Plan, I had a frittata on the menu. I’ve had a few people write about how I usually make one of those, so I took some pictures to share with you. Frittatas are super easy to make, can use up whatever vegetables you have on hand, be made vegetarian very easily, are very inexpensive to make, can be used for any meal of the day, and introduce you to new cheeses! What more could you ask for in a quick meal?!

Step 1: Chop and start cooking the veggies that will take the longest!

Red peppers are chopped and cooking.

Step 2: Chop or shred your cheese, and beat some eggs, salt, and pepper together.

I used the last of the Emmental cheese from our Farmer’s Market visit and about 6 eggs for this dish.

Step 3: Toss the eggs and veggies that don’t take as long to cook into the pan.

I added some chopped tomatoes that we had left over from a previous recipe.

Step 4: Add your cheese.

Now cooking with cheese!

Step 5: Cook on medium-low heat until the eggs aren’t runny anymore.

Ready for serving!

Step 6: Serve and enjoy!

Ready to eat!

Summer Grilled Vegetables

This was a self-made recipe that turned out really well and would be perfect for a long weekend meal. I’ve never been one to spice things easily on my own, by thankfully my husband Lenny is a superstar at this. For the roasted vegetables, we mixed all of the following together and then tossed them in a grill basket like this one:

  • 2 zucchini
  • 1 red pepper
  • 1 green pepper
  • baby portobello mushrooms
  • olive oil
  • salt & pepper

It’s a welcome alternative to our standard side of sweet potato fries and is helpful to use up random amounts of vegetables left over in the fridge.

Summer grilled vegetables