Squash & Mushroom Pizza

I have been on a pizza kick recently. I have found a pizza crust that I really like, Wewalka, so it makes it so much easier, and faster!

This creation came about from a recent trip to my farmer’s market. (One of my favorite vendors turned me on to delicata squash.) So this is what I came up with:

Squash, mushroom, and red onions on a pizza.

Ingredients:

*1 medium delicata squash – peeled, seeded and cubed

*1 medium red onion – thinly sliced

*6 cloves of fresh garlic – 3 minced and 3 whole cloves (peeled)

*1 portobella mushroom – cut into cubes

*olive oil

*kosher salt

*fresh sage – 4-5 leaves – chopped

*shredded mozzarella cheese

*Wewalka pizza crust – Thin Bistro style

**Preheat oven 425*

–Line cookie sheet with foil, spray with a little non stick spray. In single layer add squash and onions. Add minced garlic on top of squash and onions. Sprinkle with a little kosher salt. Sprinkle squash with the sage. Then place whole garlic cloves around cookie sheet ( I used this just to give more garlic flavor. You can skip this if you prefer). Drizzle with olive oil.

–Bake for about 35-40 minutes. Remove from oven and set aside.

–Place pizza dough on pizza stone, brush crust with olive oil. sprinkle crust with mozzarella cheese, then add squash, onions, mushrooms, and more mozzarella cheese.

–Bake 12-15 minutes, until a nice golden brown.

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Spaghetti Squash and Tomatoes

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This dish was inspired by a trip to my local farmer’s market.  I go every Saturday, but summer is my favorite time to go because of all the amazing vegetables!

Ingredients:

1 spaghetti squash (medium sized)

grape tomatoes (about 1 dozen) cut in half

farmers cheese – cut up – 1/2 cup

fresh basil – 4 leaves – cut up

2 cloves garlic – minced

2 tbsp olive oil

***Directions***

*Preheat oven 425*

*Prepare a cookie sheet by lining with foil and spray with non-stick spray

*Cut squash in half, remove seeds, Brush each half with 1 tbsp of olive oil, then add a minced clove of garlic to each half. Cover with foil. Cook for 1 hr or until done (when flesh is tender).

*While squash is cooking , cut tomatoes, cheese, and basil and set aside.

*When squash is done,  let it cool a few minutes to make handling easier.  Then with a fork scrape flesh from each into bowl.  Add tomatoes and cheese and gently stir until all mixed together.  Top with basil. And ENJOY!

 

 

Southwestern Chicken Pizza

A twist on your typical pizza and it turned out really good! It did take a little planning once I came up with the idea, only because of marinating the chicken overnight.

Ingredients:

1 chicken breast (marinated overnight) grilled and cut up

fresh corn – cut off the cob

1/2 cup black beans – drained and rinsed

Newman’s Mango salsa

1 red onion (small) – grilled *

4 cheese Mexican blend shredded cheese

1 Wewalka bistro style thin crust pizza dough

***Preheat oven according directions on package of pizza dough.

***Roll out on pizza stone. (I trimmed the parchment paper around the stone)

***Spoon out salsa to lightly cover the dough.  Sprinkle the chicken around the dough. Then add black beans, corn, onions, and cheese.

***Bake according to directions, which is about 12-15 minutes.  ***Cut and ENJOY!

 

******FOR THE MARINADE******

1/4 c olive oil

1 tsp taco seasoning

2 cloves garlic – sliced

1 tbsp lime juice

2 tsp espresso balsamic vinegar

6-8 sprigs of cilantro (kept whole)

kosher salt

prick chicken breast with knife and rub with a pinch of salt.

in ziplock bag – add olive oil; taco seasoning; garlic; lime juice; balsamic vinegar; and cilantro. then add chicken. seal bag, then coat chicken with mixture. i put the ziplock bag in a bowl and then put in refrigorator over night. i do not have a grill, so i cooked the chicken on my pannini press for about 12 minutes or until cooked thoroughly. let cool for a few minutes, then cut up in small pieces.

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Chicken Strawberry Basil Pizza

I know this sounds like an odd mixture, but it turned out really good!

I was baking a chicken breast that I had marinated in olive oil, pineapple balsamic vinegar, and lime juice. As that was baking, I was trying to decide what to fix to go with it. As I was perusing my refrigerator, I noticed the strawberries from the farmers’ market and pizza crust, and on the counter fresh basil, again, from the farmers’ market. That was when I had the “aha moment”!

Here is the recipe I came up with:

1 chicken breast – cooked and cut up

1 cup fresh strawberries – sliced

4-5 fresh basil leaves – cut up

1 cup shredded mozzarella cheese

1 tbsp lime olive oil

1 Wewalka Bristro Style Thin & Crispy pizza dough

**Preheat oven according to direction on package of pizza dough

**Roll out pizza dough on pizza stone. Brush with olive oil to coat the entire crust.

**Top the crust with cut up chicken, strawberries, basil, and cheese.

** Cook for 15-18 minutes as shows on package directions. Cut, serve, and ENJOY!

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***As I adjust many recipes, please feel free to adjust this one to your taste***

One more salsa! Pineapple Salsa

Here is one more fun for salsa. Pineapple Salsa!! This is a really really recipe! The link to recipe is below:

http://www.bettycrocker.com/recipes/fast-fresh-pineapple-salsa/dbce2d7e-0234-4e8c-b528-28d389de4f91

 

I did use a large fresh pineapple, cut into pieces, and pureed in food processor.  I added a little more cilantro than the recipe called for. And I did not use the red chili pepper. After I pureed the pineapple, I added the remaining ingredients. Along with the remaining ingredients, I also added some pineapple balsamic vinegar and lime olive oil. I pureed just until I got the consistency I wanted, as tastes always vary.

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More salsa

This recipe I found on Pinterest.  The link is below:

https://4peatssake.wordpress.com/2012/02/07/easy-blender-salsa/

For my take on this recipe I used 6 fresh tomatoes from my local farmers market, instead of using canned tomatoes, and I did  not use the Rotel. I used a red onion; 4 cloves of garlic (from my local farmers market); no jalapenos; and added pineapple balsamic vinegar and a pinch of kosher salt.

I put everything in the food processor and pureed until I got the consistency I like.

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Fresh Salsa Season!

I think summer is my favorite season. There are excellent qualities to the other three season too, however, summer is my favorite. The days are longer. And here in North Carolina, it is just plain HOT! And I love it!!

As get togethers are planned you need something refreshing for a snack, for me, chips and salsa are a great “go to” option.

I will post 3 different options of salsas I actually made this weekend and they were HUGE hits!

The first one is a recipe I found at the Olive Oil Store – Mango & Cucumber Salsa. The link is below:

http://sunoliveoil.com/blogs/recipes/6129182-mango-cucumber-salsa?fb_action_ids=10205693995295707&fb_action_types=og.comments

I pretty much followed this recipe except for measurements. I really did not follow the measurements as the recipe called for, I just kind of “eyeballed” the measurements. I used honey apple vinegar instead of the Serrano Honey vinegar the recipe calls for.  I did a rough cut of the mango, cucumber, onions, cilantro and red pepper.

Then I put the mango in a food processor and pureed the mango. Then add the onions, cilantro, red peppers, orange juice, vinegar and olive oil, and puree for about 1 minute. Finally add the cucumber and puree for about 30 -45 seconds! And, Voila! You are done!!

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