Tonight, I made a salad of red leaf lettuce, grape tomatoes, and baby sweet peppers, to go with pizza with a home-made organic whole-wheat crust, topped with tomato, rapini, Rowe's farm Italian sausage, and organic mozzarella.
Then I spent about ten minutes with the water pik getting it all out of my braces. Can’t wait to get these things off! 10 more days!
eta: I figured out what turbos are!! They are the weird blobs on the back of my front teeth. Can’t wait for them to be gone.
Pizza (serves 4)
Ingredients:
crust:
3 cups whole wheat flour
1 tsp yeast
1 tbs salt
1⅝ cup water
2 tbs olive oil
topping:
½ bunch rapini
2 tbs olive oil
2 cloves garlic
2 Italian sausages
½ cup tomato sauce of your choosing
2 cups shredded mozzarella
Instructions:
crust:
In the morning, combine flour, yeast, and salt in a large bowl. Stir in water and olive oil. Cover (I use a butter wrapper, but you could use waxed paper or oiled foil or a damp tea towel) and leave somewhere warm for 8 or 10 hours.
topping:
Bring a pot of water to a rolling boil and add the rapini. Boil for 2 minutes, then drain.
Crush the garlic and sauté gently in olive oil. Add the drained rapini to the pan, and toss with the oil. Cook 5 minutes over medium heat, then scoop all into a bowl and set aside.
Add the sausages to the pan, and cook over low heat 10 or 15 minutes, till cooked thoroughly. Slice into coins just under ¼” thick. set aside.
assembly:
Knead dough lightly for about 2 minutes then roll out to cover a 14” pizza pan. Prick all over with a fork. Combine rapini and tomato sauce, spread over crust. Top with cheese and sausage.
Bake for 20 minutes at 450°F. Yum! Lots of nourishment in there too—one serving has more than 16 grams of fibre and 36 grams of protein. Go whole wheat!
crust:
3 cups whole wheat flour
1 tsp yeast
1 tbs salt
1⅝ cup water
2 tbs olive oil
topping:
½ bunch rapini
2 tbs olive oil
2 cloves garlic
2 Italian sausages
½ cup tomato sauce of your choosing
2 cups shredded mozzarella
Instructions:
crust:
In the morning, combine flour, yeast, and salt in a large bowl. Stir in water and olive oil. Cover (I use a butter wrapper, but you could use waxed paper or oiled foil or a damp tea towel) and leave somewhere warm for 8 or 10 hours.
topping:
Bring a pot of water to a rolling boil and add the rapini. Boil for 2 minutes, then drain.
Crush the garlic and sauté gently in olive oil. Add the drained rapini to the pan, and toss with the oil. Cook 5 minutes over medium heat, then scoop all into a bowl and set aside.
Add the sausages to the pan, and cook over low heat 10 or 15 minutes, till cooked thoroughly. Slice into coins just under ¼” thick. set aside.
assembly:
Knead dough lightly for about 2 minutes then roll out to cover a 14” pizza pan. Prick all over with a fork. Combine rapini and tomato sauce, spread over crust. Top with cheese and sausage.
Bake for 20 minutes at 450°F. Yum! Lots of nourishment in there too—one serving has more than 16 grams of fibre and 36 grams of protein. Go whole wheat!
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