Posts tagged peppers

Garden Pizza – OUR 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 – we made our own)
½ cup mayo
½ package dried ranch seasoning mix
½ diced red bell pepper
3 small carrots sliced
1/2 onion chopped
½ cup sliced mushrooms
½ cup chopped fresh spinach
1 cup crumbled feta ~4oz
¼ cup grated parmesan cheese

1. mix your mayo and ranch seasonings
2. roll out pizza dough, brush with olive oil (make sure you get the edges/crust, then spread the mayo mixture on pizza, ½ inch from sides
3. sauté onions for ~3 mins, add in mushrooms, carrots and peppers and continue sautéing for ~5 more mins
4. spread sautéed mixture over the pizza, top with chopped spinach, top with crumbled feta and finish with fresh parmesan
5. bake at 350 for ~30 mins or until desired doneness

Comments (2) »

Deep dish quiche

My husband LOVES making quiches, this one might be right up his ally. We are working on eating more locally grown foods, and the items you have in this recipe are all items we’ll be able to purchase from our local farmer’s market this season… I think we’ll give it a go, well at least I’ll make him give it a go and I’ll eat it! 😉

Wendy's Place

This was a popular item on our menu at Chez Chloé. Deep dish savory torte. Deep dish quiche. Let me know if you think of the perfect name. Honestly, I can’t remember where I saw this the first time or if I made it up. I don’t think I can take the credit for the original idea but this is my recipe.

This is a great dish to serve for a Sunday brunch or to bring to a gathering. I brought this last week to my choir rehearsal…. and I was an hour late. 30 minutes because I had the start time wrong and 30 minutes because I forgot how long this monster needs to cook. So give yourself a break and do it the night before. You can warm it up in the morning. Or if you insist on baking it fresh… have your crust ready in the springform…

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