squash blossom pizza

its been awhile since my last post, but i am bringing the blog back with this beautiful recipe for squash blossom pizza. the blossoms from zucchini are so vibrant and fiery in color, and they will make your pizza look like a masterpiece.

ive always wanted to buy squash blossoms, but the only way i had heard of them being cooked was stuffed with ricotta and fried. last summer i had the opportunity to try them baked on a pizza, and i couldn't wait to try it myself!

i am trying to find my perfect whole wheat pizza dough. for this recipe i used smitten's overnight recipe - white whole wheat flour was swapped for all of the all purpose, which needed some extra liquid to make for a springy dough.

squash blossoms are very delicate, but easy to prepare for this pizza. rinse them gently under cool water, and then look to the inside of the flower.

depending on the type of blossom you buy, it will have either a pistil or stamens to remove from inside. simply pinch them off with your fingers.

cut the blossoms in half lengthwise, and they are ready for pizza making.

slice your zucchini and tomatoes into thin pieces. a mandolin works nicely here if you have one, but otherwise a chefs knife will do the job as well.

roll or press out the dough with your fingers on a parchment-lined, olive oil-ed pan. layer the toppings on: zucchini, tomatoes, then blossoms on top. if you like, a sprinkling of coarsely grated parmesan cheese on top is a nice salty accompaniment.

ricotta is a common filling for these delicate flowers, making them the perfect choice for this pizza. just drop spoonfuls of strained ricotta all over the pizza where dough is exposed.  

bake the pizza until the bottom crust is browned and the cheese melts.

let cool slightly, cover with the chopped basil and slice into pieces.

squash blossom pizza with zucchini, tomatoes, and ricotta

makes 1 - 9" x 13" pizza

ingredients:

1 recipe overnight pizza dough, at room temp (see recipe below or sub your favorite crust)

1 medium zucchini, sliced thinly

1 medium tomato, sliced thinly

5-6 squash blossoms, rinsed and halved

1 cup ricotta cheese, strained

1/2 cup grated parmesan or romano, optional

6 large basil leaves, chopped - for garnish

salt and pepper, to taste

directions:

1.   preheat oven to 450 degrees F. grease a large baking sheet -about 9"x13"- with olive oil.

2.   spread out pizza dough evenly on the baking sheet. layer on zucchini and tomato slices, followed by the squash blossoms on top.

3.   place spoonfuls of ricotta cheese all over pizza, where the dough is exposed. take care to not cover all of the blossoms. if using, sprinkle grated parmesan on top of pizza.

4.   bake for about 10-15 minutes until crust is lightly browned on the bottom, and the cheese has melted.

5.   sprinkle chopped basil over the whole pizza, slice and serve!

pizza dough based on smitten kitchen's overnight recipe:

makes dough for 1 - 9"x13" pizza

ingredients:

3/4 cup warm water, divided

1/4 plus 1/8 tsp active dry yeast

1 pinch of sugar

1 1/2 cups white whole wheat flour

1 tsp salt

~1 tsp olive oil, to coat bowl

directions:

1.   start off by pouring a half cup of the warm water into a large mixing bowl. (use a stand mixer if you have one)

2.   sprinkle the yeast and a pinch of sugar over the warm water and let sit for 10-15 minutes. the yeast should look foamy with plenty of bubbles.

3.   add in the flour and salt and mix with a spoon until a dough starts to form. add the remaining 1/4 cup water slowly, stopping when the dough is soft, but not super sticky.

4.   knead the dough for 5 minutes on low speed in a mixer, or for 8 minutes by hand. once the dough is smooth, transfer to a bowl that has been lightly coated with olive oil.

5.   cover the bowl of dough, and let rise in the refrigerator overnight. it should rise for at least 8 hours.

6.   when you are ready to make the pizza, take the dough out about 30 minutes early to let it come to room temperature.

tips:

-   for fresh tomato slices on pizza: blot the slices with a paper towel to absorb any excess liquid that could make your pizza soggy. 
 
-   if using fresh ricotta, strain it in a fine mesh strainer or cheesecloth. straining the ricotta will get rid of any excess liquid that might seep onto the pizza.

onion apple focaccia

onions and apples may not sound like the most obvious combination, but they make a perfect topping for this whole wheat bread recipe. they go together nicely as the onions caramelize and the apples sweeten as they bake. both sweet and savory, the toppings give this onion apple focaccia recipe a rich flavor.

start off with a full tablespoon of active dry yeast. because this recipe is no-knead and has a quick rise, the extra yeast will help give it more volume. proof the yeast in 1/4 cup of the warm water and a pinch of sugar for 10 minutes.

while the yeast proofs, add 2 tbsp of olive oil into the bottom of a 9 x 13" pan. make sure to grease the sides well and let the rest evenly pool at the bottom of the pan. it may seem like a lot, but you will be grateful later when your bread releases from the pan and has a golden crust.

measure out your flours. i used a mix of both traditional red whole wheat and white whole wheat flours to avoid a heavy bread. i weighed them out for the most accurate measurement.

once the yeast is foamy, add the rest of the ingredients to the bowl. mix on medium speed for 1 minute.

the dough will be very sticky at this point, resist the urge to add extra flour because this could make the bread dense. add the dough to the oiled pan, and spread it out to the corners, oiling your hands if the dough is too sticky.

once the dough is in the pan, you will let it rise and puff up for about 45 minutes - 1 hour.

next up, prep the toppings. cut the onions into even sized strips by cutting off the top and bottom of the onion, cutting it in half, and then into strips.

heat 1 tbsp olive oil in a pan, then add your onion strips.

cook the onions on medium low heat until they start to turn golden brown, about 12 minutes. a minute before you take them off the heat, add in 1/2 tbsp apple cider vinegar.

while the onions cool, slice the apple as thinly as you can, about 1/8" is ideal.

once the dough has puffed up in the pan, use your fingers to make indentations all over the bread.

drizzle olive oil over the top and spread it as evenly as you can.

layer the apples first, then the onions on the top.

bake for 35-45 minutes. the apples will be cooked and the bread will have a golden brown crust.

to prevent the bread from becoming soggy, remove it from the baking pan and let it cool on a rack.

keep any extra wrapped in plastic or tupperware for 2 days.

makes 12 - 3"x3" pieces of focaccia
based on : no-fuss focaccia and onion focaccia

no-knead whole wheat focaccia with yellow onions and apples


dough ingredients:
1 tbsp active dry yeast
1 pinch sugar
6 oz whole wheat flour (1.5 cups)
8.75 oz white whole wheat or all-purpose flour (2 cups)
1.25 tsp salt
1.5 cups warm water, divided (about 110 degrees F)
3 tbsp extra virgin olive oil

2 tbsp olive oil for pan

topping ingredients:
1 tbsp extra virgin olive oil
2 small yellow onions, sliced
1/2 tbsp apple cider vinegar
salt and pepper, to taste
1 small sweet apple (like golden delicious), sliced thinly (1/8 inch)
extra olive oil for drizzling

directions:

1.   combine 1 tbsp active dry yeast in the bowl of a stand mixer with 1/4 cup of the warm water and 1 pinch of sugar. let proof for about 10 minutes.

2.   once the yeast looks foamy, add the remaining ingredients and water to the bowl. mix with an electric mixer for 1 minute until it forms a sticky dough.

3.   pour 2 tbsp olive oil into a 9x13" pan. coat the sides and bottom of the pan. press the dough evenly into the pan and press it all the way to the corners. let sit, covered, in a warm place for 45 minutes-1 hour.

4.   while the bread rises, heat 1 tbsp olive oil in a skillet. add the onion to the pan and saute until it starts to turn golden brown, about 12 minutes. during the last minute of cooking, add 1/2 tbsp apple cider vinegar and stir.

5.   when the bread is puffy, preheat the oven to 350 degrees F. use fingertips to create indentations across the bread. drizzle olive oil evenly over the top surface.

6.   layer the sliced apple and caramelized onions over the bread and bake for 35-45 minutes. the bottom should be golden brown, and the apples will be cooked.

7.   let cool on a wire rack, and cut once bread is cool.


tips:

- you should be able to sub instant yeast for the active dry yeast in the recipe. just skip the proofing step.

- if you are unsure of the temperature of the water, you can use an instant read thermometer to make sure the water is around 110 degrees F.

- i used a round cookie cutter to cut the core out of my apple slices

dutch baby pancake with sautéed apples

i thought it would be a fun way to try out my new cast iron skillet by making a  "dutch baby" pancake. like a giant popover, the batter is soft and eggy without being overly sweet. the batter is easy to make either by hand or in the blender, and it makes a lovely addition to brunch or as a dessert to finish a meal. i topped it with sautéed apples, as this time of year they are delicious from the farmer's market. you can enjoy this whole wheat dutch baby pancake year round by topping it with any seasonal fruit.

start by coring and slicing the apples into thin pieces.

 sauté the apples for about 5 minutes in 1/2 tbsp butter with a sprinkling of cinnamon, allspice, and maple syrup.

fresh and high quality ingredients make a difference here, as the recipe calls for so few.

to your eggs you will add 1/2 cup flour. i opted for whole wheat pastry flour.

add 1/2 cup milk. i usually have 1% on hand.

for ease, i just threw the eggs in the blender for a few seconds, and then added the rest of the ingredients. pulse a few times and then let the blender run for about 5-10 seconds.

 melt 1.5 tbsp of butter in the cast iron skillet on the stovetop. once it is melted, tilt the pan to coat the bottom and partially up the sides.

 pour the batter into the hot skillet, and then carefully transfer the skillet into a preheated oven. bake for 20-25 minutes until it is puffy and golden brown.

 the outer crust is a good indication of when the pancake is done, and there shouldn't be any uncooked batter.

 top with the warm sautéed apples, and you are done! the pancake is delicious served warm.

you can slide the whole pancake out of the skillet to cut it, or just slice pieces as you would a pie. refrigerate the leftovers and reheat in the oven or toaster oven.

recipe based on the whole foods recipe

whole wheat dutch baby pancake with sauteed apples

serves 4-6

ingredients:

1 large apple, cored and sliced thinly

1/2 tbsp butter

~ 1/4 tsp cinnamon (or more to taste)

~1/8 tsp allspice (to taste)

1-2 tsp maple syrup

4 eggs

1/2 cup whole wheat pastry flour

1/2 cup low-fat milk

1/2 tsp cinnamon

1/4 tsp vanilla extract

optional garnish ideas: lemon juice to squeeze on top, extra maple syrup, yogurt

directions:

1.   preheat the oven to 425 degrees F. heat a nonstick skillet over medium heat and melt 1 tbsp butter. when the butter is melted, toss in the sliced apples. sprinkle with cinnamon and allspice, and cook for about 5 minutes until the apples soften. near the end of cooking, add 1-2 tsp maple syrup to taste.

2.   in a blender, crack the 4 eggs and pulse a few times. add the flour, milk, cinnamon, and vanilla. pulse a few times, then blend for 5-10 seconds until completely combined.

3.   melt 1.5 tbsp butter in a 10 inch cast iron skillet. tilt the pan to coat the bottom on partially up the sides of the pan. pour the batter into the hot pan, and transfer it immediately to the preheated oven.

4.   let it bake for 20-25 minutes until the sides and top are golden brown, the pancake is puffy, and there is no more raw batter. let cool slightly, then top with the sauteed apples. squeeze lemon juice over the top (optional) and serve warm.

tips:

- refrigerate any leftovers in a tightly sealed container, and reheat in the oven or toaster oven.

- as the pancake does not have sugar added, i like to use a sweeter variety of apple like fuji or golden delicious.

fairytale eggplant pizza

i couldn't resist buying these miniature striped eggplants at the market, and their adorable name doesn't hurt. these young eggplant are tender, not bitter and are lovely sauted in a little garlic and olive oil as a side to your meal. or, you can take it a step further and make this delicious recipe for fairytale eggplant pizza.

whip up a batch of your favorite recipe for pizza dough  (in a pinch, try this recipe with 2 cups whole wheat flour subbed for part of the bread flour) or set out your favorite store brand.

slice them in half lengthwise, and cut into thin strips.

heat olive oil in a pan on medium heat, add cut up eggplant, and salt and pepper to your taste.

when the eggplant starts to brown and change to a silkier texture, take it off the heat. you can set them aside to cool while you ready the rest of your pizza.

roll, or press out your pizza dough into a roughly 10-12" circle. i just used my fingers to slowly stretch the dough out into its shape, leaving a little extra around the edge for a nice crust. transfer the crust to a generously oiled baking sheet.

drizzle the crust with olive oil, and start to pile on your toppings:

i started with heirloom tomatoes.

then i layered on the sauted eggplant. topped off with fresh mozzarella cheese, blotted with a paper towel to remove some moisture.

bake in the oven until the crust is lightly browned on the bottom, about 25 minutes. let cool slightly until the toppings set, and scatter thinly sliced basil on the top of your pizza.

slice and eat!

fairytale eggplant pizza with heirloom tomatoes, mozzarella, and basil

serves 2-3 per pizza, makes 2 - 10" pizzas

ingredients:

1 batch pizza dough, try this recipe with half whole wheat flour

4 fairytale eggplants, sliced thinly

1/2 tbsp olive oil

1 large or 2 small heirloom tomatoes, sliced thinly

5 oz fresh mozzarella cheese, sliced and blotted with paper towel

2 tbsp basil, chiffonade
2 tbsp finely grated parmesan or romano cheese

more olive oil for greasing pan
salt and pepper to taste

directions:

1.   preheat oven to 450 degrees F. press out half of your pizza dough into a 10"-11" circle.  drizzle a baking sheet generously with olive oil, and transfer your crust to the pan. repeat with the second half. drizzle your circles lightly with olive oil.

2.   layer on the heirloom tomato slices, then the eggplant slices, then the mozzarella cheese. bake the pizzas until the crust lightly browns on the bottom, and the  cheese is fully melted, about 20 minutes.

3.   let the pizza rest and cool slightly for 5-10 minutes. when the toppings and cheese have set, transfer to a cutting board. scatter the basil over the top, and if desired the grated parmesan/romano. slice and enjoy!


notes: 

be sure to let your mozzarella slices rest on paper towels and blot the excess moisture from them. otherwise, your pizza may be a bit watery. if your tomato is extra juicy, you can blot the slices as well!

regular eggplant works just as well in this recipe, if you can't find the fairytale version.

i froze one of the pizzas for a later date, and it was just as delicious, reheated in a 350 degree oven for about 15 minutes. perfect for a busy weeknight!

pizza rolls with cherry tomato sauce

yeast bread may sound intimidating, but i encourage you to try it! summer is a great season, with hot and humid weather working in your favor. so break out the yeast, take a few hours at home and give this pizza roll recipe a try. this one is a good start because it only requires one rise, and you will just roll it out in one big piece. (not ready for yeast dough? just substitute your favorite store-bought pizza dough for the homemade version i make here)

when starting out with yeast dough recipes, i recommend using active dry yeast. this type of yeast has been dried out to increase its shelf life. you then need to reactivate, or "proof", this yeast to wake it up from its dry, dormant state. a successful proof lets you know that your yeast is alive and ready to work to leaven your dough [and that you did not kill it by using too hot water]. proof 2 packets of yeast [or 4.5 tsp yeast] with 1 cup warm water and a big pinch of sugar on top. the water should technically be between 105 and 110 degrees F, if you are inclined to measure it. thermometer or not, stick your hand in the water to get a feel for the temperature. it should be warm to hot, but not so much that you cannot keep your finger in the stream of water.

while your yeast is proofing, measure out your flour by sprinkling it into the measuring cup with a spoon and leveling of the top with a straight edge. or if you own a kitchen scale you can consult the ingredient weight chart over at King Arthur Flour. out of curiosity, i sprinkled, then weighed my flour. my sprinkled and leveled cup for the whole wheat flour clocked in a little under the recommended amount, while my sprinkled and leveled cup of bread flour was a little over. in the end i suppose it all evens out.

if you don't have a kitchen scale, don't fret. yeast dough depends on environmental factors and the water to flour ratio may be affected by moisture in the air. when in doubt, for a whole wheat and soft bread dough i always make the dough on the sticky side. whole wheat flour absorbs more water than regular AP flour, so it is easy for dough to become dense, and thus not get a good rise. as the dough rises, the gluten will develop and the water will distribute more evenly. so while it may still be sticky at first, it will be more manageable to handle after it rises and you will be rewarded with a softer bread.

once your yeast looks nice and frothy [after about 10 min], add it to your flour and salt mixture. if you are using an electric mixer, combine the ingredients with the paddle attachment by pulsing, until it starts to come together. at this point adjust the water [or flour] to get a soft, but not too sticky dough. My dough was moist, but not sticky enough that if I touch it with my finger, the dough sticks to it easily.

then it is time to knead the dough. about 5 minutes in an electric mixer (switch over to the dough hook now) should do it, or about 10 minutes of kneading by hand. work the dough until it becomes somewhat smooth, but still sticks slightly to the bottom of the bowl.

i like to use a transparent, tall, and straight-sided container to watch my dough rise. [here i just used a plastic pitcher] mark with scotch tape where your dough ends, and you can easily tell when it has doubled. an over-risen dough may puff up in the oven, then crash and become dense. go by how much your dough rises, rather than being a stickler about the time.

while your dough rises, take the time to prepare your cherry tomato "sauce".

 

cut your tomatoes in halves or quarters, depending on how large they are. combine these with a large clove of garlic, minced and then smashed with 1/2 tsp salt. add in the zest from one lemon, 1/2 cup extra virgin olive oil and 1/2 cup finely grated parmesan cheese.

your "sauce" mixture should look something like this:

meanwhile, your dough by now may look something like this:

you can see my tape mark if you look closely. it was a hot day and my dough rose a little faster than i expected. so it more than doubled. c'est la vie. scrape it out of the container onto a floured surface and mound it into one piece.

roll out your dough into a rectangle, roughly 14" x 22". leave the dough thicker in the center and thinner on the lengthwise ends. you will be folding the dough over so this will help to keep your rolls even. lay on 4 oz prosciutto, 1 cup fresh, ripped basil leaves, and your tomato sauce mixture.

fold the bottom third over the filling, then the top third over that. pinch the seam to seal the dough, and you are ready to cut your rolls. disclaimer: this is a tad bit messy. just use your sharpest knife, and don't worry about making perfect rolls. they will have character in a 'rustic' sort of way. mark and cut to make 10 slices, and one by one transfer the rolls to a parchment covered baking sheet.

 

i overlapped my rolls slightly so they fit on the pan, but if you prefer you can leave space between them and bake them on two sheets. if you lost any tomatoes in the transfer process, be sure to pile them back on top of the rolls.

bake the rolls for 25-35 minutes at 425 degrees f.

try to have patience and let them cool slightly before digging in. they are most delicious warm, and you can easily reheat them in the oven or toaster oven later.

based on: Better Homes and Gardens magazine

pizza rolls with cherry tomato sauce

ingredients:

for the dough:

2 cups warm water

4.5 teaspoons [or 2 packets] active dry yeast

1 pinch of sugar

2 cups white whole wheat flour

2 cups bread flour

2 tsp salt

for the sauce:

1 large garlic clove, minced

1/2 tsp salt

3 cups cherry tomatoes, halved or quartered

1/2 cup finely grated parmesan cheese

1/2 cup olive oil

zest from 1 lemon

1/2 tsp ground pepper

4 oz thinly sliced prosciutto

1 cup fresh basil leaves

directions:

1. proof your yeast by combining it in a bowl with 1 cup warm water, and a pinch of sugar. let it sit for 10 minutes before adding remaining 1 cup of warm water.

2. combine flours and salt in a mixing bowl, then add proofed yeast and mix until starting to combine. if the dough appears too dry to come together, add a few extra tbsp warm water.

3. once dough is combined thoroughly [either with paddle attachment on mixer or a spoon], knead the dough [with the dough hook attachment, or your hands] until the dough is smooth.

4. place dough in a lightly greased container and cover with a kitchen towel or saran wrap. let rise until doubled in bulk, about 1 to 2 hours.

5. while dough is rising, use the side of a chef's knife to smash the minced garlic with the salt to make a paste. combine this past with the remaining sauce ingredients and mix thoroughly.

6. once dough is risen, preheat oven to 425 degrees F. scrape out dough onto a well floured surface. roll out dough to roughly a 22" x 14" rectangle. lay out prosciutto across the middle of the rectangle lengthwise, and scatter the basil leaves, ripping them as you go. spoon the tomato sauce along the center over the prosciutto. fold the bottom third, then top third over the sauce and pinch the seam to close. 

7. slice into 10 pieces, moving them one by one onto a parchment lined baking sheet. place the rolls right next to one another. bake rolls for 25-35 minutes, until the dough is lightly golden brown and the crust sounds hollow when tapped. let cool slightly and serve warm.