Roasted Eggplant and Pablano Pepper Pizza

I love roasted vegetables and pizza, so what better than putting them together.  I went to the garden for the eggplant and peppers.  There is absolutely nothing better than picking fresh veggies,  cooking them and then eating them immediately.  Best taste ever.

I peeled the eggplant and cubed it.  After drizzling with olive oil and salt, I baked it on 400 for about 15 minutes.  I let it cool while I prepared the peppers.  I baked the peppers whole on 400 to char the outsides.  After they blackened, I put them in a bowl and covered with plastic wrap, letting the steam help in the peeling of the skins.

I rarely buy pizza crust because it is so easy to make it.  My standard go to recipe is

3 c. White Lily unbleached bread flour
1//2 c. cracked wheat
1/2 c. hemp seed hearts
1/4 c. toasted sesame seeds
salt

2 1/4 tablespoons active dry yeast
1 1/2 c. warm water
3 tablespoons honey
1 tablespoon olive oil

bloom the yeast in the water and honey for about 15 minutes until frothy
Mix all dry ingredients together

I use my food processor but if youa re luck enough to have a kitchen aide, USE IT

Put the bloomed yeast mixture into the processor and gradually add the flour mixture
Mix until dough pulls from sides of processor
 Turn onto floured board and knead slightly
Place in oiled bowl cover with plastic wrap
Let sit for about an hour, or until doubled in size

Punch down and let sit another half hour

Flatten and put on corn meal covered cookie sheet

Spray with olive oil and assemble pizza
Fresh basil and parsely
Roasted eggplant and peppers
Goat cheese
Mozz. Cheese
Bake 400 for about 15 minutes.

Fabulous!


bloom

Homemade multigrain bread

If you have read any of my blogs, you know I am constantly taking recipes and adding my own twist.  Well, after much trial and error, I have found a great dough recipes that I use as a base and make my additions per my mood.

Today I felt like multigrain bread.  I try to keep my pantry stocked with gains, like cracked wheat, flax seed, spelt, oatmeal, and  my favorite hemp hearts.  Love them, they are packed with nutrients and add a nice flavor and crunch to many recipes.

Here is what I did:

1 cup warm water

2 teaspoons dry yeast ( I never use rapid)

1 tablespoon raw honey

Mix together and proof for 10 to 15 minutes until frothy.

Add 1 tablespoon of oil (olive, walnut, safflower, grapeseed, whatever)

1 and a half cups organic bread flour

a half cup hemp hearts

a half cup cracked wheat

a quarter cup whole oats, not instant

salt

Add yeast mixture to food processor or if you are lucky enough to own a kitchen aid, use that

Gradually add flour mixture until all is incorporated and soft ball forms.

Knead slightly and let sit in oiled bowl covered with plastic wrap until doubled, about 1 hour

Punch down and form into loaf (loaves), place on corn  meal covered pan and cover with plastic wrap about half hour or until doubled.

Bake 450 for about 15 to 2 minutes, depending on size  of loaves and or  until browned and cooked through.

Fabulous. 

Homemade margherita pizza

I love making homemade pizza.  It's our heritage.  When we were kids, my brothers and I would invite all  our friends over to the house and my mom would whip up 15 pizzas for us to enjoy.  Great childhood memories for me and my friends to share.  

After a lot of trial and error, I have found a great dough recipe, so simple.  And the great thing is you can add whole grains or substitute spelt or  whole wheat flour.  Here is what I did.

I mixed 1 cup room temperature water,  2 teaspoons of active dry yeast and 1 tablespoon of raw honey together.  Set it aside for 10 minutes to proof.  

Poured the yeast mixture into my food processor and gradually added 3 cups of unbleached, organic  bread flour.  Mix until dough forms soft ball.  Remove from processor and knead slightly.  Put into lightly oiled bowl and covere with plastic wrap and a towel until  it doubled in size, about 1 hour.

Punch down and let rise again, about 1.2 hour.

Assembling the pizza:

Pinch a piece of the dough for whatever size pizza you plan to make.  I find making personal size works for us.  Flatten dough to size you want and put it on pizza pan or stone sprinkled with corn meal.  I have had great success with corn meal on the pan instead of oil.  The pizza does not burn and comes right off for cooling.

 Ingredients I  used:

 Olive oil

chopped garlic

fresh basil

sliced tomatoes, I take the seed out and skin them

goat cheese (I used a creamy goat cheese and it was awesome)

Gruyere for topping

Assemble all ingredients except gruyere.  Bake pizza in oven for about 10 minutes before adding Gruyere for last 10 minutes of baking.

Bake 425-450

Delicious!!