Spinach-Walnut Pesto and Tomato Pizza

Pizza dough
1 T. active dry yeast
2 T. sugar
1 c. very warm water
1 T. olive oil
3 c. flour
1 tsp. salt

Combine yeast, sugar, and water. Let yeast rise about 3 minutes. Add oil, salt, and flour. Knead about 5 minutes. Let rise about 15 minutes. Spread over pizza pan and decorate pizza.
*I got the walnut pesto recipe from http://www.rachaelrayshow.com/food/recipes/spinach-walnut-pesto/


Spinach-Walnut Pesto

• 1/4 cup walnuts, toasted

• 3 cups fresh spinach leaves

• 1 cup fresh basil leaves

• 1 clove garlic, peeled and chopped

• Salt and freshly ground black pepper

• 3 tablespoon grated Parmigiano Reggiano cheese

• 1/2 cup Olive Oil

Place walnuts, spinach, basil, garlic, salt and pepper in a food processor. Pulse until it forms a paste. Drizzle in olive oil slowly until the mixture is all combined and makes loose paste.
You won't need the whole recipe for the pizza, we used some for a pasta dish.

Additional ingredients2 Roma tomatoes2-3 cups mozzarella cheese

Place a thin coat of pesto over the pizza. Top with 2-3 cups mozzarella cheese (I buy blocked cheese and shred it myself, just my preference). Slice tomatoes and place over cheese.
Preheat oven to 450 degrees. Bake for 20 minutes or until cheese is golden around the outside and dough is done.

White Spinach Artichoke Pizza

This is a super fast pizza dough recipe that tastes delicious. The originally recipe just calls for all-purpose flour but I changed it to whole wheat. I have a really good wheat grinder (thanks mom!) so my wheat flour is really fine but if yours isn't you may want to just do half all-purpose and half whole wheat flour (remember to make half your grains whole grain!). This makes two crusts but the topping measurements are for just one pizza so top the other crust with your other favorite toppings!

For toppings Nick and I usually just make pepperoni, Hawaiian, BBQ chicken, or Alfredo chicken pizza but I wanted something new so I looked up gourmet pizzas and decided to make a "white pizza" but I thought just cheese would be boring so I pretty much made the whole thing up myself! ...And it was the Bomb!!! Nick will testify to that!

INGREDIENTS
Crust (makes 2):
1 1/2 Tbsp yeast
1 Tbsp sugar
1 1/2 c warm water
1 1/2 tsp salt
2 Tbsp oil
3 3/4 c whole wheat flour
2 Tbsp cornmeal

Topping (for 1 pizza):
1 c ricotta cheese
5 chicken tenders, cooked and shredded
2 c Pizza cheese (the bend of mozzarella, provolone...)
1 c baby spinach
1/2 c artichoke hearts, roughly chopped
1/4 c Parmesan cheese
Italian seasoning
Red pepper flakes
salt

DIRECTIONS
Crust:
Preheat oven to 400°. Mix yeast, sugar, and water and let rest until bubbly. Mix in salt, oil, and flour and let rest 5 minutes. Cover each pizza stone with 1 Tbsp cornmeal. Divide dough in two and roll each into a circle on a floured surface. Place place circles of dough onto cornmeal covered stones. Bake each crust 8 minutes and then remove from oven and add toppings.

Topping:
Spread ricotta cheese onto crust. Sprinkle with Italian seasoning and then top with shredded chicken, Pizza cheese, baby spinach, artichoke hearts, and Parmesan cheese. Reduce temperature to 375° and bake 8-10 minutes. Let pizza rest 3-5 minutes and then sprinkle with salt, red pepper, slice, and serve.

Here's a topping idea (what we made) for using the other crust (P.S. Leftover pizza tastes best when reheat on the stone in the oven at 350° for about 6-8 minutes until warm.):

(Hunts spaghetti sauce, mozzarella cheese, pepperoni, green bell peppers, olives)

–Melanie

Barbecue Chicken Pizza

I love homemade pizza!  It's inexpensive and isn't as greasy as delivery.  I also like whole wheat crust and if you can grind your wheat really fine you can make all the flour whole wheat.  This pizza crust recipe is really fast and easy.  With this recipe you can make an awesome pizza within 30 minutes!

INGREDIENTS

Crust (makes 2):
1 1/2 Tbsp yeast
1 Tbsp sugar
1 1/2 c warm water
1 1/2 tsp salt
3 Tbsp oil
1 3/4 c white flour
2 c wheat flour
2 Tbsp corn meal (1 Tbsp for each pizza stone)

Toppings (for 1 pizza):
1/2-3/4 c Sweet Baby Rays Hickory and Brown Sugar Barbecue Sauce
1/4 c thinly sliced red onion
6-7 chicken tenders, cooked and shredded
1 1/2 -2 c shredded Pizza cheese (or just mozzarella)
Dried Italian Herbs

DIRECTIONS

In a large bowl mix yeast, sugar, and warm water until bubbly.  Mix in salt and oil.  Stir in flour 1 cup at a time.  Let rest for 5 minutes (longer for thicker crust).  Preheat oven to 400 F.  Divide dough and roll each into a circle on floured counter top.  Place rolled dough on cornmeal covered pizza stone.  Cook dough for 8 minutes.  Remove from oven and reduce oven heat to 375 F.  Top crust (in the following order) with barbecue sauce, red onion, shredded chicken, cheese, and Italian herbs.  Place back in oven for 8-10 minutes.  Remove from oven and let sit for 5-10 minutes before slicing and serving.

adding flour

ready to roll

toppins

lots of chicken :)

Ta Da!

YUM!

–Melanie

Pizza Crust

I just discovered this pizza crust recipe in a book called Favorites. The recipe called for all white flour but I like to "make half my grains whole grains" (sorry I'm a dietetics major)!

**Tip: measure and add the oil first and then measure honey in the same tablespoon. By doing this the honey will slide right out of the tablespoon giving you a more accurate measurement. If you have recipes that don't call for oil but do require honey or something sticky, just spray the measuring utensil with Pan and the contents will slide right out! (I learned this from my mom. She is a smart cook!)

INGREDIENTS

1 pkg (2 1/4 tsp) dry yeast

1/4 c. warm water

1 1/2 c. whole wheat flour

1 c. white flour + 1/2 for kneading and rolling out

1 tsp salt

2 Tbsp olive oil

2 Tbsp honey

3/4 c. cold water

DIRECTIONS

Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl, combine flour, salt, olive oil, honey, and cold water. Add yeast mixture and knead with dough hook (I do it by hand) for 5 minutes. Form into a ball and place in oiled bowl. Cover with plastic wrap and let rise about an hour.

Divide dough in half and shape each into 12" round. Prebake crust for 10 minutes at 450 before adding toppings. After topping pizzas, bake again for 10-12 minutes.

**If cooking on a pizza stone only prebake for 8 minutes and bake again for 8 minutes.

–Melanie

Chicken Alfredo Pizza

Nick and I love ordering Chicken Alfredo pizza so I decided to make it myself! This is my own masterpiece! I'm very proud of it because it rocks!

INGREDIENTS

5 chicken tenders
4Tbsp. butter
1 large garlic clove
5Tbsp. flour
1/2 tsp. salt 1 1/2 c. milk
2 roma tomatoes
1/4 cup chopped onion
4 slices provolone cheese
pizza or mozzerella cheese
pizza seasoning (optional)


DIRECTIONS

Wrap 5 chicken tenders in foil and place on a pan. Cook in oven at 400 degrees for about 40 minutes or until done. Cool and dice.

Make a rue by melting the butter in a sauce pan. Add crushed garlic and cook for 1 minute.  Remove from heat.  Whisk in flour. Put back on heat and slowly add milk while continually whisking the sauce. Turn to med/high and continually stir until sauce thickens (about 3-5 minutes).  Remove from heat.

Chop onion and slice tomatoes.

Spread sauce on precooked crust (use my Pizza Crust). Top with onions, sliced tomatoes, and chicken. Then top with four slices of provolone cheese and mozzarella or pizza cheese. Sprinkle with pizza seasoning, basil, or crushed red pepper.
–Melanie