Mama Mia…It’s a Pizza!

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Pizza Dough- (1,12-inch pizza)
-3/4 cup Whole Wheat Flour -3/4 cup All-Purpose Flour -Flour for dusting surface -1 ¼ tsp or ½ packet Active Dry Yeast – 1 tsp Salt -1 tbs Corn Meal or Grits *Optional -1/2 cup Warm Water -1/2 tbs Olive Oil or Cooking Spray (to grease bowl)

Beginning with the Pizza Dough, pour the Warm Water in the bowl and then sprinkle in the Yeast. I like to give it a swirl or two, ever-so-gently, as to get the two mixed without disturbing the process. When in doubt, leave it still. After 5 Minutes is up, slowly add the Flours and the Salt, using a wooden spoon to incorporate everything well. Once the dough has formed a ball- like form, sprinkle your surface with reserved dusting Flour, and put Dough on surface. Work the dough as a mass, pulling a bit and pushing with the heels of your hands, getting the dough nice and elastic. Fold over and continue to work the dough for 2-5 minutes. Coat the bowl with the Oil or Cooking Spray. Return dough to the bowl and cover with a clean towel. Place in a warm place for 30 minutes or dough doubles.

Mushroom and Greens with a Shallot and White Wine Sauce.
Pizza Topping:
– 3 ounces Baby Bella Mushrooms – 1 shallot -1/2 tbs Olive Oil/Canola Oil -2 tbs White Wine – ¼ cup Baby Spinach, Chard, Kale, and Mizuma mix (Just baby spinach could work here too). -1/4 cup Parmesan, grated -4 ounces Fresh Mozz -1 tbs Fresh Rosemary -Sea Salt and Freshly Ground Pepper to taste

While the Dough is rising in a warm cozy spot, we can work on prepping the toppings. In a small bowl (sometimes I just use a toddler snack bowl if it is handy) mix the Oil and White Wine. Set aside. Using a wet paper towel, wipe the Baby Bella Shrooms and then slice them thinly. Set aside in a medium bowl. Take your washed Greens (Spinach and Kale mix) and wind then in a bunch tightly. (Occasionally I Use a leaf of one of the greens to hold the bunch in place.) Take a sharp knife through the bunch perpendicularly, slicing it thinly. If you have toddlers, you may want to also want to cut down the center of the bunch. Add the greens to the bowl with the Shrooms. Still waiting on the dough to rise, peel your Shallot and put the shallot on the cutting board on its flattest side. Run you knife perpendicularly from tip to hairy end, discarding that hairy end. Put your shallots in the bowl with the veggie mixture as well. Lastly in prep, you can chop your Rosemary and sprinkle it in the bowl of veg. Mix the bowl so that each veg is incorporated.

Once the dough has risen, uncover and place dough on a floured counter or on lightly greased (if necessary) baking surface. Preheat the oven to its highest setting. Dust the rolling pin with a touch of flour. Roll out the dough to desired form. Flip over the crust to the side you want to be the bottom. Sprinkle the Cornmeal or Grits over the surface evenly, if you opted to use this. Turn it back over and onto the baking surface. First sprinkle an even layer of Parmesan cheese. Next toss your Veg Mix over the Dough and then drizzle the top of that with you Oil and Wine mixture. Tear apart the Fresh Mozz and scatter evenly. Finish it off with Sea Salt and Freshly Ground Pepper to taste. Bake in the oven for 9-13 minutes. Cheese should be melty and golden to your liking when done.

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Pepperoni and Fresh Mozz Pizza with a Bite:
Pizza Toppings-
– 1/4cup Parmesan, grated -1/2 Red Bell Pepper or 1 -2 whole Peperoncino peppers (for more heat), – 4 ounces Fresh Mozz -2 tbs Fresh Basil, chopped – ¼ cup diced Fire Roasted Tomatoes (Add pinch of sugar if you use regular diced tomatoes or tomato sauce) -Pinch of Sea Salt and Fresh Ground Pepper to taste -1/2 tbs Olive oil/Canola Oil -18 slices of Turkey Pepperoni

Now that the Dough is rising, let’s do some prep work for the toppings. First we will work on the Red Pepper. Cut the top and bottom tips of the Red Pepper off. Slice the Pepper in half and place it on the cutting board insides up. Use the knife to carefully remove the white bits on the inside and the seeds. Discard. Thinly slice the Red Pepper working your way from one side to the other. Set aside on a plate or small bowl. Next chop your Fresh Basil into thin strips or tear into pieces. Set aside.

When the dough has doubled, roll it out onto the floured surface. Transfer to baking surface. Preheat your oven to the highest setting. Flip to the rear side to sprinkle Cornmeal or Grits if you opted to do this step. Flip back over. Layer the pizza evenly in this order: Fire-Roasted Tomatoes, Fresh Basil, Red Peppers, and Turkey Pepperoni. Tear Fresh Mozz over the pizza and drizzle the Oil to finish. Sprinkle on the Sea Salt and Freshly Ground Pepper to taste. Bake for 9-13 minutes depending on what your oven is like and preference on doneness.

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Veggie Quesadillas with Habanero Cheese

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Quesadillas with Habanero Cheese

Ingredients:
4 Tortillas (low-carb or whole wheat)
Cooking spray
1 cup shredded Habanero cheese
6 Baby Bella Mushrooms (wiped clean and sliced)
1 Green Pepper diced
1 small can of Diced Medium Tomatoes with green chiles
1/2 medium Onion diced
2 cloves of Garlic
1 teaspoon Paprika
1/2 teaspoon Oregano
Salt and Pepper
Sour Cream and Salsa as Garnish

Directions:
1. Coat medium sized frying pan with Cooking spray and heat to medium heat.
2. Place Onion, Peppers, and Garlic first. Sauté until warmed. Season with Salt and Pepper.
3. Add the mushrooms and cook until mushrooms start to soften. Add the Paprika and Oregano.
4.Add the can of Tomatoes with green chiles and bring to a low boil. Once at a low boil turn down to medium-low heat to simmer.
5. In a seperate small or medium pan, coat with Cooking Spray and bring to meduim-low heat.
6. On a plate, assemble the Tortilla in this fashion: First sprinkle Habanero cheese(approx. 3 tablespoons) onto half the tortilla. Second scoop up veggie filling, that is simmering, with a slotted spoon and spead evenly on top of cheese. Third, sprinkle 1 tablespoon of Habanero cheese on top of that. Fold empty half over that and press down.
7. Using a spatula transfer the assembled tortilla to the empty, heated pan. Cook on each side, flipping carefully, for 2 minutes or once tortillas is browned and cheese is gooey. Repeat for remaining tortillas.
8. Garnish with Sour Cream and Salsa.
9.Enjoy!

Tips: You may also heat tortillas in oven for 3 mins at 350 degrees Farenheight.