Tag Archives: book

Garden Pizza, Gluten Free Crust, and Pizza Day Giveaway

finished sauce with tomato2 copy

In my newest book, Pizza Day, which will be released by my publisher Tuesday, there is a pizza recipe at the end of the story called Garden Pizza.

To win a signed and personalized copy of Pizza Day and its the companion, Soup Day, please go here!

Pizza Day and Soup Day Melissa Iwai 2017-72

Garden Pizza is what a little boy and his dad spend the day making using some of the ingredients that they have grown in their garden.

pizzaday_int_garden-Melissa-Iwai

These are some of the vegetables that they gather:

Pizza-Day_int-10-11-Melissa-Iwai

Sadly, we don’t have a stellar garden like theirs, so I made this pizza the other night for my guys using ingredients I bought instead.

Sauce igredients4 copy

Some of my sauce ingredients: diced carrots and onion, dried oregano and basil, garlic, tomato, and olive oil (I forgot to include the tomato paste here!). I use the fresh basil as a garnish to top the pizza when it’s done.

First I made the dough and let it rest and rise while I cooked the sauce.

dough pre rise 2 copy

My sauce gets its sweetness from the carrots. No sugar needed! Plus the carrots add nutrients and fiber.

pizza sauce

After the sauce cooked down and the flavors melded together, I pureed it in a blender, just like the boy in my book!

Pizza-Day_int-20-21-Melissa-Iwai-2017

Then when the dough was finished, I kneaded it, let it rest a bit, and rolled it out.

rolled out dough copy

It was time to top! Denis and Jamie just wanted sauce and cheese.

cheese pizza PIzza Day by Melissa Iwai 2017

I made mine veggie and turkey and used a cauliflower crust I had made (see recipe below), because I was doing reintroductions after the Whole 30 and hadn’t gotten to gluten yet!

PIzza Day by Melissa Iwai 2017

Riced cauliflower with egg and almond meal prebaked

PIzza Day by Melissa Iwai 2017

Baked crust (you must bake it before topping)

veggie pizza PIzza Day by Melissa Iwai 2017

Topped with pepper, tomato, onion, sauteed kale, and turkey

Then into the oven our pizzas went.

The final product:

finished pizza 3 copy

Crispy on the outside, chewy crust

 

vegie pizza closeup PIzza Day by Melissa Iwai 2017

My mini pizza with veggies, turkey, mozzarella, and fresh basil

Pizza Day by Melissa Iwai 2017
Cheesy!

Don’t forget to enter for a chance to win a signed copy of Pizza Day and the board book version of Soup Day here!

Pizza-Day_int-30-31-Melissa-Iwai-2017

 

Garden Pizza from Pizza Day by Melissa Iwai

Pizza Dough:

Ingredients:

Non-stick spray or oil for greasing

1 ½ teaspoons active dry yeast

1 cup warm water

2 tablespoons olive oil

1 ½ teaspoons kosher salt

3 cups flour, divided, plus more if needed

non-stick spray

 

Pizza Sauce:

1 tablespoon olive oil

½ cup chopped onion

¼ chopped carrot

1 ½ tablespoons chopped garlic, about 2 cloves

½ teaspoon kosher salt

1 teaspoon dried oregano

1 teaspoon dried basil

2 ½ cups chopped vine-ripened tomatoes, about 3 large

¼ cup tomato paste

  1. Spray a large bowl with non-stick spray. Set aside.
  2. Whisk together yeast, water, olive oil, and salt in another large bowl until combined. Let sit for about 5 minutes.
  3. Add 2 cups of the flour to mixture and mix together until well blended.
  4. Add a little bit of the leftover flour gradually (you may use half or all) until dough forms a ball.
  5. Sprinkle flour onto a large board or counter top, and dump out dough. Knead for 5 minutes, adding a bit of the remaining flour each time it starts to feel sticky. You want to end up with a smooth, elastic mound of dough.
  6. Shape dough into a large ball. Place in greased bowl and turn over to coat with oil. Cover with a damp cloth and let rest for 1 hour.
  7. Heat olive oil in skillet and saute onions, carrots, garlic, salt, and herbs until onion is translucent.
  8. Add tomatoes and paste. Simmer until softened on very low heat, covered, about 20-30 minutes. Stir occasionally.
  9. Pulse in blender or food processor to desired chunkiness.

To assemble:

Preheat oven to 450 degrees F for 10 minutes.

  1. Divide pizza dough in half, and roll each into a ball. Let rest 10-15 minutes.
  2. Lightly dust two baking sheets and a rolling pin with flour. Roll out each ball of dough into a round on each baking sheet.
  3. Spoon pizza sauce on top and spread onto each. Top with fresh veggies, pepperoni, cooked sausage, shredded cheese, grated parmesan cheese, goat cheese, whatever you like!
  4. Bake for 10-13 minutes, depending how crunchy you like your crust.

Makes 2 medium pizzas.

Gluten Free Cauliflower Pizza Crust

Nonstick olive oil spray

1 1/2 cups of riced cauliflower (I buy mine bagged from Trader Joe’s. You can also make your own by ricing or grating raw cauliflower), steamed for about two minutes

1 egg white or 1/2 whole egg

1 tablespoon almond meal

  1. Preheat oven to 400 degrees F.
  2. Prepare  two square pieces of parchment, about 6″ x 6″. Place one square on baking sheet and spray with non stick spray; set aside.
  3. Mix rest of ingredients together in a bowl.
  4. Spoon mixture on top of prepared parchment sheet on baking tray. Flatten into a circle with a spoon.
  5. Bake for about 15 minutes.
  6. Remove from oven. Place other square of parchment on top of crust and flip. Then peel cooked piece of paper off.
  7. Your crust is now ready to be topped with toppings of your choice. After topping, bake in oven for another 5 minutes.

Makes one mini pizza crust.

 

 

 

 

 

 

 

 

 

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Filed under Art Related, Books, Children, Dinner, Gluten Free, Vegetables, Vegetarian

National Soup Month

January is National Soup Month! It’s gotten colder here, so soup is the perfect go to meal for us. I love soup so much I wrote a book about it.

The recipe is at the end of the story.

It is featured on Library Sparks’ activity calendar for January which you can download for free here. (Did you know it’s also Happy Get Organized Month and Happy Brainteaser Month? I bet you didn’t!)

Soup Day was inspired by my son, Jamie. I created Snowy Day Soup (the recipe of which is at the end of the story) to get him to eat his veggies when he was a toddler. We’d choose the vegetables together at the market, and I’d let him cut the soft ones like the mushrooms, with a plastic knife (with my help).

Here is an old video of us making it together!

Back in 2010!

Back in 2010!

And here is a video of it being read on Story Time Castle. 🙂

Another favorite soup of his is Zucchini Soup, and we have it regularly. It is so easy to make, even he can do it by himself! I illustrated a version of it which I submitted to They Draw and Cook. Here’s the art and the recipe:

Zucchini Soup Melissa Iwai 2016 72

Zucchini Soup

1 lb. zucchini sliced

1 cup chicken broth or other broth

salt and pepper to taste

  1. Slice zucchini into rounds. Steam. You can either steam on the stove or in the microwave, covered with saran for 8 minutes.
  2. Careful transfer the cooked zucchini and juices into a blender. Add chicken broth and seasonings. Pulse several times on low, and then blend at high until completely smooth.
  3. Heat and serve.

Happy Slurping! 🙂

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Filed under Books, Children, Soup, Soup, Uncategorized, Vegetables

Giveaway Winner and Diligent Dan’s Pancakes

Coming soon May 2013!

We have a winner for my TRUCK STOP giveaway:  Amy from  I Found It Interesting !
Congratulations, Amy!  I will send you a copy signed by both me and Anne Rockwell, the author.

For those of you in the NYC area, this Saturday, June 1, Anne and will be appearing together at BookCourt in Brooklyn (163 Court St. @Dean St.) at 11 am.  Please join us for a reading, signing, puzzles and treats (mini muffins and mini donuts)!

Diligent Dan orders pancakes with syrup and sausages!

Diligent Dan orders pancakes with syrup and sausages!

Here is our favorite pancake recipe which my husband, Denis, makes almost every weekend.  He’s really perfected it!  They are mouthwatering right off the griddle.  As for the leftovers (if there are any!) we let them cool off, then wrap each individually in saran wrap.   Don’t skip this step– it keeps the pancakes from stick together.  We freeze these in a ziploc bag.  During the week, we can have homemade pancakes for breakfast too.  We reheat a frozen pancake (remove saran first!) wrapped in a damp paper towel for 50 seconds in the microwave, and it’s ready to be gobbled up.

pancake

Perfect Pancakes
(adapted from How to Cook Everything by Mark Bittman)

The best way to cook these is on a griddle because they cook flat and evenly.  Do not butter the griddle first, or the pancakes will not have that even golden surface.  If you don’t have a griddle, use a seasoned cast iron skillet.

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

2 eggs

1 1/2 cups milk

2 tablespoon melted and cooled butter

1 teaspoon vanilla extract

1.  Preheat griddle.

2.  Mix together the dry ingredients with a whisk. Set aside.

3.  Whisk eggs into the milk, then stir in melted butter and vanilla.  Whisk this mixture into the dry ingredients until incorporated.

4.  Spoon batter onto heated griddle using a 1/3 cup measuring cup.  As soon as you see it start to bubble, flip the pancake (after about 30 seconds– it may vary depending on your griddle and how high your heat is).  Cook for about a minute.  Remove to  a plate and, preferably, serve immediately!

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Filed under Art Related, Breakfast, Children

Snuggle Mountain Pancakes


Who doesn’t love pancakes for a weekend breakfast??

My husband  makes the best ones.  You may have seen his Cadbury Egg waffles.   His pancake recipe is featured in a book app I’m very excited to share with you all.

Snuggle Mountain, written by Lindsey Lane, is a wonderful story about Emma, who climbs Snuggle Mountain all by herself to wake up the Sleeping Two Headed Giant which has forgotten all about making pancakes for breakfast.

Features of the app include:

  • audio narration beautifully read by a child actor (which can be turned on and off)
  • words which can be highlighted as read to encourage reading
  • fun sound effects and animations throughout the story
  • the aforementioned pancake recipe
  • some  discussion topic suggestions related to the story
  • turn pages with a finger  swipe

I have to say, I’m really proud of this book app.  Lindsey, the author, took the initiative and found a fabulous app producer, Picpocket Books, who agreed to shepherd our joint creation (originally published by Clarion Books in 2003) into the digital age, and they did a wonderful job.

One of the aspects of the app version of the book I adore is that the concept of the sleeping giant’s two heads hiding in the bed covers is made very clear with animation.  In the original picture book it was quite subtle, and a lot of readers didn’t pick up on it.

Check out and download our app at the Apple itunes Store!  It is currently on sale for $2.99.  It is available for the  ipad and will be available for the  iphone in a few days.  It is the perfect app for young children and gives them a personal interactive story experience.


Snuggle Mountain Pancakes

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon sugar (optional)

1 egg

½ cup plain or vanilla yogurt

1 cup milk

2 tablespoons melted butter, cooled

Non-stick spray or oil for greasing skillet

  1. Mix together the flour, baking powder, salt and optional sugar in a medium sized bowl.
  2. Beat the egg in another bowl.  Add yogurt and milk and beat together.  Then stir in melted butter.  Add this mixture to the bowl of dry ingredients while stirring.
  3. Heat a skillet or griddle over medium high heat on the stove.  Grease skillet.  Pour batter into pan when it is heated.  Brown the bottom in 2 to 4 minutes, then flip and cook other side for about a minute.
  4. Serve immediately.  Pancakes can also be kept warmed on an ovenproof plate in a 200 F oven.

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Filed under Art Related, Breakfast, Children