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Homemade Pizza

27 Nov

Homemade pizza. Toppings are bacon, cremini mushrooms and kumato tomatoes.

The following makes two thin crust pizzas. The original recipe can be found in the book “Cooking: A Commonsense Guide”.

Dough

  • 1 sachet dry yeast (about 8 grams)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 2.5 cups all purpose flour
  • 2 tbsp extra virgin olive oil
  • 1 cup warm water

Two pizza doughs. Roughly shaped into a rectangle.

1. In a small bowl add the yeast, sugar and salt to the warm water. Cover. Leave for ten minutes or until foamy.

2. In a large bowl, add flour and make a well.  Add the yeast mixture to the hole and gradually add flour to yeast mixture to form dough.

3. Place dough on a clean floured surface. Knead the dough for several minutes.

4. Split the dough into two halves. Roll each dough ball into approximately 1/4 inch thickness. (Flour your rolling device, be it a rolling pin, jar, glass tumbler, etc.)

5. On a lined baking sheet, brush 1 tbsp of oil to prevent dough from sticking and to help form a golden crust. Place pizza dough on tray and tuck in edges to form a crust. Repeat for other pizza dough.

Sauce:

  • 1 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 14 oz crushed tomatos
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp sugar

Pizza sauce.

1. In a pot, add onions and oil. Cook until onions are soft (about 5 minutes).

2. Add in remaining ingredients. Simmer on low to medium heat until sauce thickens to a consistency similar to pizza sauce (about 15 to 20 minutes).

3. Spread half of the sauce onto each pizza dough.

Pizza dough with sauce.

Assembly:

1. Add a layer of cheese to the pizza and sauce. (I used a mixture of grated cheddar and mozzarella.)

2. Add the toppings of your choice (e.g. pepperoni, pineapple, feta cheese, olives, shrimp, ham, bacon, mushrooms, green peppers, tomatoes, onions, ground beef, etc.). TIP: Do not overload pizza with toppings to allow for more even baking in the oven.

3. Top with a light layer of more cheese.

4. Bake for 25 to 30 minutes in a 415º oven or until cheese is melted, bubbling and golden brown.

5. Let cool at least 5 minutes before eating.

Pizza imediately before baking.

Pizza immediately after baking.

The second pizza, which has bacon, green peppers, onions and tomatoes as its toppings.

A special thank you to Andrew who made much of the pizzas.

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Avocado Egg Sandwich

21 Aug

Avocado egg sandwich.

The following recipe makes two sandwiches.

  • 4 slices of your favourite bread (I used whole wheat), toasted
  • 1 avocado, peeled, pitted and cut into chunks
  • 3 eggs, hard-boiled and cut into chunks
  • 1/3 small red onion, finely chopped
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1/2 tsp paprika
  • sea salt and freshly ground black pepper

Avocado, red onions and eggs.

Avocado, eggs and red onions mixed with paprika, salt, pepper, dijon, lemon juice and olive oil.

In a large mixing bowl, add in the onions and lemon. Let sit for a few minutes so that the lemon juice reduces the raw taste of the onions. Add in the avocado pieces and extra virgin olive oil, then roughly mash. Add in the eggs, paprika, salt, pepper and dijon.  Combine well.  Assemble the sandwiches and enjoy.

Avocado egg sandwich.

Avocado egg sandwich.

Prosciutto and Guacamole Sandwich

12 Jun

Two slices of sourdough bread with prosciutto and guacamole in between.

The following recipes makes four sandwiches.
  • 8 slices of bread, toasted (I used sourdough)
  • 8 slices of prosciutto
  • 2 ripe avocados, peeled, pitted and cut into rough cubes
  • 1 medium tomato, roughly cut
  • juice of 1 lime
  • sea salt and freshly ground pepper to taste

The ingredients in the guacamole are avocados, tomatoes and lime juice. Season with sea salt and freshly ground pepper.

Add to a bowl the avocados and lime juice. Mash the avocados. Add in the tomatoes and season with salt and pepper. This is the guacamole that will go into the sandwich.

Slices of sourdough bread topped with prosciutto and avocados mixed with lime juice and tomatoes.

To assemble the sandwich, place two slices of prosciutto onto one slice of bread. Add a generous scope of the guacamole on top of the prosciutto and spread it around. Top with another slice of bread. Cut the sandwich in half and now you have made the first sandwich. Repeat three more times.

Grilled Cheese Sandwiches

21 Feb

Grilled sourdough with baby spinach, cheddar cheese and prosciutto.

  • two slices of medium thick sourdough bread
  • a few slices of cheese (e.g. havarti, cheddar, mozzarella, swiss, etc.)
  • a few baby spinach leaves
  • 3 to 4 slices prosciutto

Heat a frying pan* on high heat. Place both slices of bread into the pan. When the slices are toasted, turn down the heat to medium and flip one of the slices over. On this flipped slice, place the cheese first, then spinach and prosciutto and then another layer of cheese. (The double layer of cheese will help hold the sandwich together). Place the toasted side of the other slice of bread onto the cheese.

Depending on how thick your sandwich is, you might want to cover it with a lid or plate. I find I usually don’t have to though. After a couple of minutes, carefully flip the sandwich and cook for another two to three minutes or until the cheese has melted. The grilled prosciutto spinach sandwich is now done. Cut in half with a sharp knife and serve immediately.

Feel free to switch it up by replacing the prosciutto with spicy genoa salami or adding thinly sliced tomatoes or using a different type of bread.  I personally love grilled cheese with sourdough because it’s a dense bread and when sourdough is toasted, it becomes incredibly crunchy especially the crust.

*I don’t have a panini press but if you do and you’re making this recipe, this is an ideal time to use it.

Hot Genoa Sandwiches

30 Jan

Sourdough Bread with Hot Genoa Salami and Veggies

The following recipe makes two sandwiches.

  • 4 slices of fresh sourdough bread
  • 10 slices of hot genoa salami
  • mustard
  • mayonnaise
  • 1/2 green pepper, sliced into about one inch silvers
  • 1 medium sized tomato, thinly sliced and then each sliced halved
  • 2 medium pickles, sliced

Sliced Pickles, Tomatoes and Green Peppers

Take one slice of sourdough and spread a generous dollop of mayonnaise and mustard.  Place another slice of bread on top of the mayonnaise and mustard, press down so that both slices now have mayonnaise and mustard. Take half the amount of tomatoes and place them onto one of the slices of bread.   Close the sandwich with the other slice of bread and press firmly so that the tomatoes become embedded into the sandwich.  Open the sandwich and place half the amount of green peppers, pickles and salami onto the tomatoes.  Cut the sandwich in half and now the first sandwich is ready to eat. Repeat for second sandwich.

Sourdough Bread with Hot Genoa Salami, Pickles, Green Peppers, Tomatoes, Mayo and Mustard

It’s the exact combination of green peppers, hot genoa salami, tomatoes, pickles, mayo and mustard on sourdough bread that makes this sandwich so delicious.  It is tangy and refreshing and the hot genoa provides a subtle spiciness. I have eaten this sandwich many times and it truly is best made without any substitutions or omissions but you can adjust the quantity of ingredients to suit your own tastes.  

Thank you to Andrew for sharing his “Andrew sandwich” recipe.