Posts tagged olives

Garden Pizza – THEIR way

We started with homemade pizza dough – we used The Essential Baking Cookbook, page 256, to make the dough.  We followed the recipe exactly.  If you’d like the recipe please email us and we’ll forward it.  The reason I am not including it here, is because there are so many dough recipes already I didn’t want to add something basic.  IF and WHEN we alter the recipe or change it, I’ll include those directions.

1 package refrigerated pizza crust (or your own homemade one)
½ cup mayo
½ package dried ranch seasoning mix
1 garlic clove pressed
2 cups shredded mozzarella cheese
1 cup coarsely chopped broccoli
½ cup diced red bell pepper
1 medium carrot sliced
½ cup sliced black olives
¼ cup grated parmesan cheese

1. mix your mayo and ranch seasonings
2. roll out pizza dough and spread the mayo mixture on pizza, ½ inch from sides
3. top with ½ of mozzarella, sprinkle with sliced, chopped veggies and top with remaining mozzarella and parmesan
4. bake at 425 for ~22 mins or until desired doneness

 

**Adapted from Pampered Chef Season’s Best Fall/Winter 2004 – page 9

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Savory Stuffed Loaf

Olive oil
½ cup chopped onion (recipe states it needs to be coarse)
2 cloves garlic, chopped (recipe says finely)
½ chopped tomatoes (recipe says coarse)
10 oz froz spinach, thawed/drained
¼ tsp black pepper
1 cup cheddar cheese
¼ cup black olives, sliced
1 frozen bread dough

1 large egg yolk
1tbsp water

2 tbsp bread crumbs
1 tbsp parmesan
1. heat onion and garlic in olive oil for ~5mins, add tomatoes, spinach and pepper and continue to heat for ~1 min, add cheese and olives, stir and set aside to cool
2. on a greased baking sheet roll out the dough to 12×10 dimensions (it helps if you hold one side while rolling away from you – I found frozen bread dough hard to work with)
3. spread your mixed ingredients down the center of your dough and then pull one of your sides over the fillings, then the next side
4. pinch/seal your layered pieces of bread together
5. using your egg yolk and water mix together and lightly coat the loaf, sprinkle with the mixture of bread crumbs and parmesan cheese
6. let sit covered for 30 mins (make sure your cover won’t stick – hence have oil spread on it)
7. place in 350 oven for 30mins
8. serve (the recipe says to cool on a wire rack… but I prefer this meal hot and fresh from the oven – while it sits you can set the table, serve drinks, etc… it will be ready when you are)

**adapted from Great American Home Baking – Main Dish Baking – card 13

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