Tag Archives: crust

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

Slow Cooker Tomato Beef Sauce and Quickie Baked Pasta

beef pasta 1


I know I sound like a broken record, but I’m still crazy busy and haven’t had time to cook or bake anything very exciting!  Unfortunately since I’ve been working on client work, rather than personal pieces, I can’t show anything (until it’s published).  Here’s a peek at a sketch I did that will appear as part of a story in Highlight’s magazine for babies, Hello!  I also did the cover for that issue.

I had a lot of fun painting this little on and her mom!

I had a lot of fun painting this little one and her mom!

I’m also working on another Hidden Picture for a Let’s Play Hidden Pictures book, and working another Anne Rockwell story as well as several other projects.

 

The slow cooker has been my friend still, and last week, I threw together a baked pasta with an active prep time of about 15 minutes.  Here’s what I did:  In the late morning I threw a bunch of ingredients into the slow cooker (no pre-sauteing or anything! I also didn’t measure –the recipe is an estimate) and cooked it on low for about six hours.   Then 30 minutes before dinner, I preheated the oven to 350, boiled some water and cooked some rotini pasta. Next I assembled the pasta dish with the sauce and parmesan, and topped it with some shredded mozzarella  and baked it until it melted — about 10 minutes.  That’s it– dinner done.  I didn’t even add oil at the start, as I figured the meat and liquids would be sufficient, and they were.  The meat was moist and juicy, and the sauce was delicious.  It was a bit hit with my son, who had seconds. 🙂

I’ve also been (quickly) experimenting with cauliflower flat bread (see my previous version here) and chia pudding in my attempt to eat more whole foods even in the midst of stress and work.

cauliflower pizza with caramelized onions

 

I’ll post more on that later!  In the meantime, enjoy this easy, fast, and delicious beef pasta dish!

beef pasta 2

 

Easy Beef Pasta in Slow Cooker

1 lb. lean ground beef

1 small onion, diced

2 garlic cloves, minced

1 small can of tomato paste

1 small can of diced tomatoes

1 teaspoon sugar

1 teaspoon dried oregano

1 teaspoon dried basil

kosher salt

pepper

1/3 cup red wine

1/2 lb. dried pasta of choice

1/2 lb. shredded mozarella (I used smoky)

1/4 cup grated parmesan cheese

1.  Put beef through red wine into slow cooker.  Cook on low for about six hours, stirring every two hours or so.

2.  Preheat oven to 350 degrees F.  Cook pasta according to package instructions.  Drain.
3.  Return cooked pasta to pot and pour in beef sauce and grated parmesan.  Mix thoroughly.

4.  Pour pasta mixture into a casserole dish and sprinkle with shredded cheese.  Bake in oven until cheese is melted, about 10 minutes.

 

 

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Filed under Art Related, Beef, Slow Cooker

Onion and Cheese Pie with Walnut Crust and The Enchanted Broccoli Forest

onion pie up close2

I’m on a Mollie Katzen kick again.  As you may recall, we love her Pretend Soup book and my husband regularly makes her popovers for a weekend breakfast.

While visiting family on Saturday, I came across her classic, The Enchanted Broccoli Forest book!  I’ve been aware of this book forever, but I had never read it before.  I have to say I’m smitten.  I love her writing, her illustrations, and her amazing recipes.  But mostly I love that when she writes them, there is always room for improvisation which she wholeheartedly encourages.  She fully communicates the joy of making tasty, healthy food, being creative with it, and eating it!

There are a ton of things I want to make from the book.  There are fabulous dressings, dips, bread, vegetable, salad, and soup recipes I know I will be making in the future.

The other night, I made the  Onion Sour Cream Pie, but changed it up a bit.  I made the walnut crust as a base.  For the filling, I omitted the sour cream (because I can’t eat it) and substituted ricotta cheese in its place.  I also omitted the lemon juice and added thyme as a seasoning.

The result was a flavorful savory pie with a nutty, wonderfully crumbly crust.  It was very much like an onion quiche but more rustic.  This pie would also be good with some sauteed mushrooms in the filling!  We ate our slices with crisp green salads which perfectly complimented the buttery, nutty, cheesy richness of the pie.

onion pie up close

Onion and Cheese Pie with Walnut Crust adapted from The Enchanted Broccoli Forest by Mollie Katzen

For the Walnut Crust:
1/2 cup finely minced walnuts (I used a food processor and stopped before it became nut butter.)

a dash of salt

4 tablespoons cold butter, cut into pieces

1 1/4 cups flour

3-5 tablespoons ice water

1.  Process the nuts, salt, butter and flour in a food processor, pulsing several times to mix up.

2.  While processor is running, drizzle in ice water.  When dough starts to come together, stop machine.

3.  Dump dough out onto floured board and roll out into a circle to fit a pie dish.  Transfer to pie dish and crimp edges. Chill until ready to fill.

For the onion filling:

3 tablespoons butter

4 1/2 cups onion, thinly sliced

dash of salt

dash of thyme

2 tablespoons flour

a couple tablespoons water

3/4 cup plain yogurt

3/4 cup ricotta cheese

1/3 cup shredded cheddar

1 whole egg

1 egg, separated

1.  Preheat oven to 375 degrees.

2.  Saute onions in butter in skillet on stove over medium heat.  Season with salt and thyme until soft.  Add flour to thicken.  Cook until onions are soft.  Add water a little bit at a time to prevent too much sticking to the pan.  Set aside to cool a bit.

3.  Mix yogurt, ricotta, cheddar, one egg, and one egg yolk (reserving egg white in a separate bowl) together in food processor until smooth.  (I used the same unwashed bowl that I processed the crust ingredients in!)    Transfer to a big bowl.

4.  Stir sauteed onions into dairy mixture.

5.  Brush crust with some of the saved egg white.  Pour onion mixture into crust.

6.  Bake for 45 minutes.

onion pie

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Filed under Dinner, Lunch, Vegetables, Vegetarian