Heart Shaped Pizza with Homemade Pizza Dough

Valentine’s Day is upon us and you know I love to eat heart-shaped pizza, it’s my yearly tradition. Last year I decided to make my own, as I had everything I needed, and wanted to share it with you all this year.

This recipe comes from Teaspoon of Goodness.

pizza

Ingredients:

Pizza Dough

  • 1 Cup of Warm Water
  • 1 Package of Yeast
  • 1 Teaspoon of Salt
  • 2-3 Cups of Flour

Pizza:

  • Olive Oil
  • Pepperoni Slices (Or topping you desire)
  • Mozzarella Cheese
  • Spaghetti Sauce

Directions:

  1. Combine yeast and warm water. Let sit for one min.
  2. Add salt and flour and mix
  3. Knead until mixed and dough pulls away from the side of the bowl. (If dough is too wet, add flour. If dry add more water until the consistency is perfect).
  4. Let the dough rest 15-30 mins in a warm area about 20 mins.
  5. Seperate the dough into two balls.
  6. Flour a surface, wood cutting boards work best.
  7. Take one dough ball and flour it and the rolling pin.
  8. Roll the dough out to the amount of thickness desired.
  9. Top with sauce, cheese, and toppings.
  10. Cook at 450 degrees F for about 15-20 mins or until crust is brown.
  11. Cut into heart-shape.

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Thoughts After Baking:

This was very good, better than the 15 Minute Pizza Dough.

pizza

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Individual Vegetable Terrines with a Spicy Tomato Sauce

So I was shelving book in the library and saw this cookbook Vegetarian: Tasty Recipes for Every Day, by Helen Aitken, and was just captured by that image on the cover. I had to check it out and make it for myself

Ingredients:

Vegetable Terrines

  • 1/2 Cup of Oil
  • 2 Zucchini, Sliced on the Diagonal
  • 1 lb Eggplant, Sliced
  • 1 Small Fennel Bulb, Sliced
  • 10 oz of Ricotta Cheese (I don’t like Ricotta so I use Cottage Cheese)
  • 2 oz of Parmesan Cheese, Grated
  • 1 Tablespoon of Fresh Flat-leaf Parsley
  • 1 Tablespoon of Chopped Fresh Chives
  • 1 Red Bell Pepper, Grilled, and cut into large pieces
  • 1 Yellow Bell Pepper, Grilled, and cut into large pieces

Spicy Tomato Sauce

  • 1 Tablespoon of Oil
  • 1 Onion, finely chopped
  • 2 Cloves of Garlic, crushed
  • 1 Red Chili, seeded and chopped
  • 14 oz Can of Chopped Tomatoes
  • 2 Tablespoons of Tomato Paste

Directions:

Vegetable Terrines

  1. Heat 1 tablespoon of oil in a large frying pan. Cook the vegetables in separate batches on high heat for 5 mins, or until golden, adding oil if needed.
  2. Drain vegetables separately on paper towels.
  3. Preheat the oven to 400 degrees F.
  4. Place the cheeses and herbs in a small bowl and mix together.
  5. Lightly grease four 1 1/4 cup ramekins and line with baking paper.
  6. Using half the eggplant, put a layer in the base of each dish.
  7. Layer with zucchini, bell pepper, cheese mixture, fennel and onion over the eggplant.
  8. Cover with the remaining eggplant and press down firmly.
  9. Bake for 10-15 mins or until hot.
  10. Leave for 5 minutes before turning out.

Spicy Tomato Sauce

  1. Heat oil in a saucepan and cook the onion and garlic for 2-3 mins or until soft.
  2. Ass the chili, tomato, and tomato paste and simmer for 5 mins or until thick and pulpy.
  3. Purée in a food processor.
  4. Return to the saucepan and keep warm.
  5. Spoon over the terrines.

Thoughts After Reading:

This was sooooooooooooooooooo good that I ate it all instantly and forgot to take a pic. I strongly recommend it! Like I am serious, words cannot describe how delicious this was.

And if in a time crunch, you can substitute the spicy sauce for pasta sauce.

For more vegetarian recipes, go to Vegetable Tempura

For more recipes, go to Scrambled Eggs with Spinach & Parmesan

 

Zucchini Boats

So I had leftover Spaghetti sauce, and while I loved Eggs in Purgatory, I was wondering what else I could make. I found this on Eat This Not That “18 Delicious Ways to Use Up Leftover Pasta Sauce”.

You can serve it as main dish or side.

Ingredients:

  • 4 Zucchinis
  • Extra-Virgin Olive Oil
  • Pasta Sauce
  • Chopped Tomato
  • Parmesan Cheese
  • Rosemary
  • Thyme
  • Salt
  • Pepper

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Slice the zucchinis in half, lengthwise.
  3. Scoop out the insides with a spoon.
  4. Brush both sides of the zucchinis with olive oil.
  5. Place on a foil lined baking sheet and add some pasta sauce.
  6. Top the sauce with the chopped tomato.
  7. Sprinkle on grated Parmesan cheese, rosemary, thyme, salt, and pepper.
  8. Bake for 15 mins and then broil for the last 3 mins or until the cheese s browned.

Thoughts After Cooking:

Easy & delicious!

For more from Eat This Not That, go to  Eggs in Purgatory

For more zucchini, go to One Pan Italian Sausage and Veggies

Eggs in Purgatory

Thoughts Before Cooking:

So I had made pasta the other day and had a ton of sauce leftover. I didn’t want it to go bad (like I usually do) and I didn’t want more pasta, so I started scoping the internet for a rercipe to do something with it.

I got this from Eat This, Not That ‘s website. This recipe is known as a hangover remedy, whether it works or not I don’t know as I’ve never had a hangover, but it seemed fast, easy, and good-so why not try it out?

Ingredients:

  • 1 Cup of Pasta Sauce (Your Choice)
  • 1/2 Teaspoon of Minced Garlic
  • 1/4 Teaspoon of Red Pepper Flakes
  • Salt
  • Pepper
  • 2 Eggs
  • Shredded Cheese

Directions:

  1. In a small skillet simmer pasta sauce, garlic, red pepper flakes, salt, and pepper.
  2. Crack in two eggs, cover and cook until all the whites set.
  3. Top with cheese and serve with toast.

Thoughts After Cooking:

They didn’t photograph well, sorry.

And truth is, I didn’t make them right. I don’t like fried eggs, I don’t like loose yolk-it has to be cooked. So I always poke them and cook them through, making them not look so fancy.It was really good. I loved it-and so easy and simple to make.

The next time I make it I am going to serve it on bread, but real bread. Like a thick sourdough or something. Nice and toasted. Yum.

For more egg recipes, go to Flæskeæggekage

For more recipes, go to Blueberry Earl Grey Tea Smoothie