Rustic Pizza Two Ways

The thing that I love about pizza is you can enjoy it so many ways.  You can have it deep dish like they do in Chicago and thin crust like New York City.  Where I grew up in Buffalo, it is a happy medium.  I believe each type of crust serves a different purpose and all of them are enjoyable.

Today's recipe is for a thinner crispy crust.  I call it rustic because of it's irregular shape and very few ingredients.  The dough recipe included will allow you to make two average size pizzas or four personal ones.  I chose to make two.  Plain cheese for the kids and chicken bar-b-que for Jay and myself.

dough recipe

1 package active dry yeast (2 1/4 tsp.)
1 tsp. honey
1 c. warm water (I run hot tap water)
3 c. all purpose flour
1 tsp. salt (I use Kosher salt)
1 tbsp. olive oil (and extra for brushing)

In a large stand mixer fitted with a dough hook, dissolve the yeast in the warm water with the honey. Wait a few minutes for the yeast to bubble and "wake up".  Add the oil and 2 cups of flour.  Once mixed for a few minutes add the salt and the remaining cup of flour.  Allow mixer to knead for about ten minutes on low speed.  Remove the dough from mixer and knead on the counter top for a minute. Place dough into a bowl greased with oil and cover with a damp towel.  Allow to rise for an hour or so, or until doubled in size.

You can use this dough for any pizza, calzone, or stromboli.

To make the plain cheese pizza simply divide the dough ball in half.  Spread the dough onto a cookie sheet sprayed with baking spray.

Next add about a 1/2 cup of pizza sauce. Top with mozzarella cheese. Brush the crust with olive oil. Bake in a preheat 450 degree oven for about 15 to 17 minutes.

To make the chicken bar-b-que pizza, follow the same step for spreading out the dough.  Next spread with 1/3 cup of bar-b-que sauce.  Add one cup of cooked chicken breast, shredded. Top with 1/2 cup of mozzarella cheese and 1 cup of cheddar cheese.  Bake in a preheated 450 degree oven for 15 to 17 minutes.

Wholesome Wednesday (Zucchini Chips)

First, let me apologize for neglecting the blog the last few days.  I have been trying to recover from an awful sinus and ear infection.  Now onto the topic at hand, zucchini chips. 

I love zucchini any which way, but not everyone feels the same.  In my house, I typically can get my husband to eat it sauteed or fried.  So here is an easy way to "fry" zucchini, without the fat and calories.   The ingredients are probably already in your pantry and is a wonderful side dish to any meal.

recipe (4 servings)

2 medium zucchinis
1/4 c. skim milk
1/2 c. seasoned bread crumbs
1/4 c. Parmesan cheese

Preheat your oven to 400 degrees.  Take a cooling rack and fit it on top of a cookie sheet then spray with non-stick spray.  Then slice zucchini in about 1/4 inch slices.  Place milk in small bowl and in another bowl, combine bread crumbs and cheese.  Dip the zucchini slices into the milk and coat in bread crumb mixture.  Place onto cookie sheet and bake in oven for 15 to 18 minutes.  The zucchini should be golden brown and tender, but not mushy.  Serve with your favorite marina sauce as a dipper.

These would also be a good appetizer course to any meal or party!

Wholesome Wednesday (Chicken Cacciatore)

The first time I had chicken cacciatore, I was 15 and working in an Italian restaurant.  It was the special of the day and I had for dinner that evening. It was satisfying and delicious.  The guy who made all the specials would make huge batches of it the day before. Then we would heat it up to order.  Fast forward about 10 years and I came up with a short cut version.

The history of cacciatore comes from around 1400.  It was considered a hunters dish.  Authentic cacciatore takes a whole chicken cut up and braised in tomatoes and mushrooms over a low heat for a long time.  Most of the time when I want cacciatore, I don't have the time to braise it for hours in the oven.  Instead I simply, add a few ingredients to already cooked chicken, and simmer for a short time.  The end result is just as delicious, and I have saved some time.

I wanted to share it for Wholesome Wednesday because it becomes healthier than the original cacciatore due to the skinless chicken breast and not the whole chicken with the skin on. I also serve it over whole wheat pasta for extra fiber.

recipe (yields 2 dinner servings or 4 to 6 lunch servings)

2 split chicken breasts roasted, skin removed and taken off the bone
1 medium green pepper, sliced
10 small crimini mushrooms, sliced
1/2 of a small onion, sliced
2 cups of spaghetti sauce, click here for recipe

To prepare roasted chicken breasts, on a sheet pan drizzle with olive oil, salt and pepper.  Roast in a 400 degree oven for 30 to 45 minutes, depending on the size of the chicken breasts. The temperature on a meat thermometer should read 170 degrees.  Allow the chicken to rest a few minutes, and then remove skin and take off of the bone.  I prepare five to six breasts this way at once, and use it for multiple meals throughout the week.

Dice the chicken in bite size pieces. Then in an oven safe baking dish combine chicken, sauce, and vegetables.  Cover with foil (or if your baking dish has a lid) and bake at 350 degrees for about 30 minutes or until veggies are tender. (If you happen to have a 2 qt slow cooker, just combine all the ingredients and cook for about 3 hours in the slow cooker.)

Serve over a pasta of your choice with a nice dinner salad and fresh bread.

Spaghetti Sauce

Monday was a cold and snowy day here in Oneonta.  I took the opportunity to plug in the slow cooker and make spaghetti sauce.  The house smelled wonderful and I was able to re-stock my freezer with 6 pints of sauce.

I am not claiming to be an expert on spaghetti sauce. I don't have any secret Italian recipes for it. This is just a basic spaghetti sauce, that has simple flavors.  It is wonderful over pasta or on your homemade pizza. 

recipe  (yields 6 pints)

1 Large Can of Tomato Sauce (6lb 9oz)
1 can tomato paste (6 oz)
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Oregano, dried
1 tsp basil, dried
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tsp salt
Pinch of sugar

Combine all ingredients in a slow cooker.  Cook on low for 6 hours or high for 4 hours.