Spinach Pizza

With Tomato, Garlic and Onion
Ok, I've posted this amazing pizza dough before. It make 4 adorable mini pizzas and is surprisingly filling. I've modified the way it's cooked. Before putting any toppings on, brush with olive oil. Bake as is at 500 for 5 minutes. Top it and bake it for another 5-7 minutes. Much better. The recipe is here. And keep in mind you can make the dough and freeze it for a rainy day. Or squirrel it away like a creepy pregnant chic.



Photos:Shawn Campbell

Ashparagus 'n Leek Phyllo Pizza Pie

Oh my god. Delicious. Make it. Holy.

-1 Package Phyllo Dough
-1 bunch of asparagus
-3 T. thinly sliced sundried tomatoes in olive oil
-1/4 Cup sliced leek
-1/4 Cup feta
-1 Cup mozzarella
-1 Cup parmesan
-Melted butter (For in between phyllo sheets)
-1/4 Cup sour cream
-1 T. Lemon juice

Pre heat oven to 375.
Lay one layer at a time phyllo onto baking sheet. Brush melted butter and sprinkle parmesan between each sheet. (Save some parmesan for topping)
-Phyllo should be about 7-9 sheets thick.
-Once all the layers are in place, slightly curl any overhanging edges in to form a bit of a crust. (If there are any)
-Place in middle rack for 10 minutes.

-Mix sour cream and lemon juice. (I would also add chopped chives but didnt have any on hand)
-Slice asparagus length wise in half.Steam asparagus, coat in olive oil, salt and pepper.
-Thinly spread sour cream mixture on cooked phyllo crust.(Think Pizza Sauce)
-Sprinkle mozza, sundried tomatoes, feta, leek and steamed asparagus.
-Top with remaining parmesan.

-At this point, you want to put back in the oven and cook for another 10 minutes on middle rack.
-Let cool 6 minutes before cuting into squares and serving.


Photos:Shawn Campbell

Pare's Cornmeal Pizza Dough

I have tried many pizza dough recipes. This one was given to me by my cousin-and everytime I try a new recipe-I wished I would have made this one. It's super quick and easy to make. It makes 4 individual sized pizzas. The crust is very thin and can be very crispy depending on how long you cook it for. On one pizza... we put hot peppers, bacon, asiago and mozza with regular canned pizza sauce. The other has tons of green onion, thinly sliced roma tomatoes, asiago and mozza. They were both very tasty. Because they are so thin you worry they will burn easily, but 7 minutes on the lower rack in a 500 degree oven was a little too short. I personally should have left them in for another 2-3 minutes because I like these little pizzas to have a crispiness to them. They were still delicious at 7 minutes though. Make them and let me know what you think. If it weren't already my cousins signature dish, I would make it mine. But our babies will probably hang out together and then things will get confusing. ;)



2/3 cup warm water
2 1/4 t. quick rise yeast or one individual package
pinch of sugar
1/4 cup cornmeal (plus more for rolling and pan)
1 2/3 cup all-purpose flour
1 t. salt
2 T. oil(I used extra virgin olive oil)

-Preheat to 500
-In a mall bowl sprinkle yeast and sugar over warm water. Let dissolve about 5-10 minutes.
-Combine flour, cornmeal and salt, make well.
-Add yeast mixture and oil.
-Mix with fork until dough comes together-forms a ball.
-Knead for 7-10 minutes. Keep adding flour if dough is too sticky. Roll in cornmeal once or twice while kneading.
-Cut into for balls. Roll in oil. Cover and let rise in a warm place for at least 15 minutes, but one hour better.
-oil baking sheet, sprinkle with cornmeal.
-Spread dough out with fingers until thin but not translucent.
-Spread sauce and toppings.
-Bake on lower rack for 7-10 minutes depending on how crispy you like it.


Source: Pare Bear




Photos:Shawn Campbell