How to:

 Shape Panzarotti or Calzone

 

It's fun to make smaller size foods!

They are easy for handling, can be frozen and stored or transported to any function you are running too.

When I have time on the weekend I mix up a batch and the kids have lunch ready.

When they were smaller I had snacks for after soccer, dance or hockey.

These "fast foods" really help out parents who are looking for  easy foods but don't want to compromise the health factor.

 

1 raw uncooked pizza dough

corn flour for sprinkling

any fixin's you have:

 

mozzarella cheese,

salami, sausage, pepperoni

mushroom, peppers,

etc.

Be adventurous

 

 

Cut the dough into portion sizes

Remember the dough will be stretched or rolled to a larger size.

 

Using your hands, stretch the dough to the desired size for each person

 

Cut, chop or grate the desired fillings

 

 Place filling in the center of the dough

 

Fold the dough over to cover filling

 

Twist edges over to create a decorative seal.

Sprinkle a baking sheet with corn meal to prevent the dough from sticking to the pan.

 

Alternatives: grease and flour a baking sheet

or place on parchment paper or silpat

 

You can brush the tops with: an egg wash or oil.

Pierce the top with a fork to allow steam to escape.

 

Bake in a preheated 350F-375 oven bake until golden on top and bottom.

 

Alternatives: you can fry them in 2" of preheated 365F canola/vegetable oil until golden on both sides.

Of course this version is higher in fat calories

If you are counting

"just sayin"

 

Enjoy with love!

How to...

 

Make Pizza Dough

No Fat Version

 

There are many types of pizza dough recipes

try some and see which suit your tastes best

This one is particularly crunchy

Be adventurous!

Change the topping to suit your needs or just add whatever ingredient's you have in the refrigerator.

 

 

2 cup lukewarm water

3 tsp traditional yeast

pinch of sugar

3 cups all purpose flour + extra

1 1/2 cup durum wheat flours

course ground corn meal for sprinkling on counter

 

Preheat the oven to its lowest temperature 100F for 5 min. Turn off heat. If you have a gas stove the pilot light will be warm enough to allow the dough to rise.

Add water to a large bowl. Sprinkle sugar over the water, then the yeast. Swirl with your finger do disperse the yeast. Allow to sit for 10min until yeasts bubbles and floats to the top like puffs of clouds.

Drop in flours, 1 cup at a time mixing with a fork. When you can no longer stir because the mixture is thick and sticky begin to mix and blend with one hand, using the other hand to turn the bowl.

When mixture is a rough ball.  Scrape mixture onto a clean, lightly floured surface and continue to knead with both hands adding flour if the mixture becomes sticky. You will see and you use your palm to push and fold the dough over itself it will begin to become elastic.  Continue adding flour until it is no longer sticky but is firm to the touch, like a babies bottom.

Place in the same bowl, no need to dirty another dish. Cover with a tea cloth. This will not stick to the dough but plastic wrap will.

 

 

 

Allow to rise in the warm oven until double in size approximately 1- 1 1/2hrs.

 

 

  

Remove from oven and on a clean, lightly floured surface with your hands, begin to shape dough to you baking sheet or stone.  Adding dough if it becomes too sticky. If it will not yield allow to rest in between stretching.

Allow to rest and rise again for 15-20min.

Spread or fill with desired toppings and bake in a 350F-375F preheated oven until edges are brown and underneath is golden brown when lifted from the sheet.

 

If you stretch the dough out on a large sheet you will get a thin crust. If you spread it out on a smaller sheet you will get thicker crust pizza.

Your choice!


TURKEY PIZZA

 Who doesn't love Pizza!

You can have it hot, room temperature

and even cold!

It's most people's comfort food

Generally I make pizza from scratch

every weekend

Every weekend it changes because the topping and even the dough are made with whatever ingredients I have in the house!

This crunchy crust was no exception.

Having used the corn meal the day before for Polenta

I decided why not add it to the pizza.

So when the dough was ready to stretch instead of white flour, I added coarse cornflour to the clean counter for rolling.

I made sure that both sides were covered liberally to make it crunchy and this is how I experiment in the kitchen!

I was not in the mood to make a tomato sauce so I substituted store bought Hummus!

Something I have in my home weekly. I use it for sandwiches, dips and spreading on the bottom of

PIZZA!

This was a great recipe and everyone loved it!

If you love it too. By all means go ahead and try it. If pizza dough from scratch is not your thing yet, buy the dough. It will save you the time.

I entered this pizza in an Ontario Turkey Contest

I would love it if you and your friends could visit the site and vote for my

Turkey Pizza!

https://www.facebook.com/OntarioTurkey?v=app_292663397533883&app_data=gaReferrerOverride%3Dhttp%253A%252F%252Fwww.facebook.com%252Fl.php%253Fu%253Dhttp%25253A%25252F%25252Fa.pgtb.me%25252FgX5WK6%2526h%253D5AQFS70t9AQGBGNqNMAYs_1Ld0SipxwjthfUgzfjOqHr-uA%2526enc%253DAZNVXrZga_YDCd6bYbo9e9BthyA8yaGWREoZby6cG1B5hW7UjMlhlVCyj28oPWic2v79UFBF_1wMNug5yC56-fCf%2526s%253D1

I will be having a big surprise in a few weeks!

Watch out for it, members will get first dibs!!

How to make:  No Fat Pizza Dough

This is a crispy dough

2 cup lukewarm water

3 tsp traditional yeast

pinch of sugar

3 cups all purpose flour + extra

1 1/2 cup duram wheat flours

1/2-1tsp salt

 

course corn flour for rolling; this is what gives it crispy texture

 

Preheat the oven to it's lowest temperature 100F for 5 min. Turn off heat. If you have a gas stove the pilot light will be warm enough to allow the dough to rise.

Add water to a large bowl. Sprinkle sugar over the water, then the yeast. Swirl with your finger. Allow to sit for 10min until yeasts bubbles and floats to the top like puffs of clouds.

If it does not bubble the yeast is no longer active, discard.

Drop in flours, 1 cup at a time mixing with a fork. When you can no longer stir because the mixture is thick and sticky begin to mix and blend with one hand, using the other hand to turn the bowl.

When mixture is a rough ball.  Scrape mixture onto a clean, lightly floured surface and continue to knead with both hands adding flour if the mixture becomes sticky. You will see and you use your palm to push and fold the dough over itself it will begin to become elastic.  Continue adding flour until it is no longer sticky but is firm to the touch, like a babies bottom.

Place in the same bowl, no need to dirty another dish. Cover with a tea cloth.  This wil not stick to the dough but plastic wrap will.

Allow to rise in the warm oven until double in size approximately 1- 1 1/2hrs.

Remove from oven and on a clean, lightly floured surface with your hands, begin to shape dough, flattening with your hands into a disk then stretching with your knuckles underneath the dough. Pulling and gently stretching to the size of your  baking sheet or stone.  Adding flour/cornmeal if the dough  becomes too sticky. If it will not yield allow to rest in between stretching.

Allow to rest and rise again for 15-20min on the greased baking sheet/stone.

 

You can also shape into Panzarotti's!

 

 

 

Spread or fill with desired toppings. I used Garlic Hummus!

Leftover cooked poultry makes this a nutritious and hearty meal!

Top with 1 1/2 cup shredded mozzarella cheese or cheddar and

bake in a 350F-375F preheated oven until edges are brown and underneath is golden brown when lifted from the sheet.

Enjoy with love!

https://www.facebook.com/OntarioTurkey?v=app_292663397533883&app_data=gaReferrerOverride%3Dhttp%253A%252F%252Fwww.facebook.com%252Fl.php%253Fu%253Dhttp%25253A%25252F%25252Fa.pgtb.me%25252FgX5WK6%2526h%253D5AQFS70t9AQGBGNqNMAYs_1Ld0SipxwjthfUgzfjOqHr-uA%2526enc%253DAZNVXrZga_YDCd6bYbo9e9BthyA8yaGWREoZby6cG1B5hW7UjMlhlVCyj28oPWic2v79UFBF_1wMNug5yC56-fCf%2526s%253D1

 



 I would appreciate it so much if you could add a vote to this recipe! Thank you in advance



Ricotta & Veggie Torte

Ricotta & Veggie Torte

 

Friday's in my house is the "crazy" day of the week. Some of us are home some are not and some are eating and leaving for other interests.

Well this is how my creation came about on this particular night.  I was in the mood for pizza, an easy meal but, with the holidays around the corner I wanted something light, easy and nutritious with lower calories.

Generally my pizza is full of veggies and only my daughter and I eat that "type" of pizza

This looked so intriguing that even the "men" in the household had some...some on that night and some the next day and some on the run......

This pizza dough is homemade but given that I don't measure when I cook, so I can't give you the exact measurements... I have given you an option to buy your own pizza dough

 

1 pizza dough, raw

1 bag Designer Mix Cookin Greens

300ml tub ricotta

3 tbsp parmesan cheese, grated

1/2 cup shredded cheddar cheese

1 tsp pureed garlic

1 tsp sesame seeds

extra virgin olive oil

flour for dusting

salt & pepper to taste

 

In a preheated skillet add 1tbsp EVOO and garlic.  Sauté until garlic is fragrant. Do not let it brown.  Add frozen pkg of greens and using a wooden spoon begin to cook and stir vegetables, regularly.  Add salt & pepper to taste. When the water has evaporated and you begin to hear a sizzle on the bottom turn off heat, 8-10 min. Remove from burner and allow to come to room temperature.

While vegetables cook prepare dough and baking sheet.

Dust the pizza dough with flour and begin to stretch into a round shape to 12"-14" circle. Place on greased round baking sheet. Let it rest.

Season ricotta with pepper and parmesan, adjust for salt. Set aside.

Spread 3/4 of the cheese mixture onto the pizza dough to within 4" from edge.

Add vegetables and distribute evenly covering the cheese mixture and leaving a 4" rim. 

Taking the outer edge of pizza dough begin to overlap it every 3"-4" onto the outer edge of the vegetables into a free form torte. The more rustic the better.  Dot the top with the remaining ricotta

Brush the edges of the torte with EVOO and sprinkle with sesame seeds.  Sprinkle the cheddar on top of the dough and vegetables decoratively.

Bake in a preheat 425F until golden brown.  30-40min.

Enjoy with love!