Pizza with Sausage and Eggs
Eggs on a pizza? It may sound weird but it works really well! This would be good with some sauteed onions or any other cooked veggie, or even some raw greens added to the top of each slice.
1 ball of Pete's pizza dough
3/4 cup Pizza Sauce
6 oz shredded mozzarella or substitute another cheese such as Fontina or Monterey Jack
6 oz hot or mild Italian sausage, sliced, cooked and drained (optional, or could also use bacon)
4 whole eggs
Pepper, to taste
1/3 cup grated Parmesan
Pre-heat the oven to 400F. Stretch the dough out to a 12-14" circle. Spread the sauce evenly over the prepared dough. Top evenly with 3/4 of the mozzarella cheese. Scatter the sausage pieces evenly over the top. Sprinkle on the rest of the cheese. Cook for 10-12 minutes and remove from oven.
Using the back of a spoon, lightly make 4 indentations around the pizza, not too close to the edge. Carefully crack an egg into each depression. Grind black pepper onto each each egg, and top with Parmesan.
Return to the oven for 5-7 minutes, until the egg whites are set, but the yolk is still soft. Remove, break the yolks with a fork and spread over the pizza if desired.
Onion, Pepper and Fresh Mozzarella Calzone
Here's a suggestion for this week's pizza dough and share ingredients, although feel free to experiment with whatever you would like for fillings.
1 ball of Pete's Pizza Dough
2 tsp olive oil. separated
1 Tbs onions, chopped
1/2 c Petes green peppers, thawed or Pete's roasted red peppers, thawed and sliced
3-4 slices of fresh mozzarella
salt and pepper
Pre-heat the oven to 400F. In a small pan on the stove top use 1 tsp olive oil and cook onions until soft about 10 minutes and set aside. Stir in peppers, spices and salt and pepper in pan, heat all ingredients and set aside. Stretch the dough out to a 12-14" circle. Spread the olive oil over the surface of the entire circle with your fingers or use a paper towel. On half of the circle start piling your toppings, leaving a small 1/2" band on the outside edges. Pile onions and pepper mixture into calzone, top with fresh mozz. Fold over empty side of dough to cover toppings and crimp edges together to encapsulate all toppings. Cook on pizza pan or cookie sheet for 15-20 minutes until dough starts to turn golden brown and has a hard shell. Serve with marinara sauce for dipping.
Creamy Turnip with Paprika Soup
Here's yet another great way to use your turnips. In my mind it's still soup weather, especially with this cold snap and snow.
2 tbs olive oil
1 1/2 pounds peeled turnip bulbs, cut into 1 inch chunks
1 large onion, diced
1 pinch sugar
3 large garlic cloves, thinly sliced
2 tsps paprika
1 tsp dried thyme leaves
1/8 tsp cayenne pepper
3 cups broth, veggie or chicken
1 1/2 cups half and half or whole milk
Salt and freshly ground black pepper to taste
Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, about 7 minutes.
Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add paprika, thyme, and cayenne pepper; continue to simmer until fragrant, 3o seconds to 1 minute longer.
Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes.
Using an immersion blender or traditional blender, blend until very smooth. Return to pan; add enough half and half so the mixture is souplike. Taste and add salt and pepper as needed.
Honey Glazed Carrots and Turnips
This is a classic way to cook carrots to accentuate their natural sweetness. We added turnips for a little variation and for the light bite they bring to the plate....You can use just carrots or just turnips...You could also substitute rutabagas for turnips if you like.
3 large carrots (about 3/4 pound), peeled & cut into pieces about 2 long by 1/2 wide
3 medium turnips (about 3/4 pound), peeled & cut roughly the same size as the carrots
2 TB honey
2 TB unsalted butter
3/4 cup water
1/2 tsp coarse kosher salt, plus more to taste
In a large skillet or saute pan that, ideally, fits the carrots and turnips in one layer, put the vegetables, honey, butter and water. Set the pan over medium-high heat. Bring it to a boil, sprinkle with the salt, and toss to coat the vegetables in the cooking liquid. Reduce the heat to medium and simmer, covered for about 10 minutes until the carrots are starting to get tender.
Remove the cover, toss the vegetables again, and cook uncovered for another 12-14 minutes, tossing occasionally, until the liquid has evaporated to a glaze and the carrots and turnips are tender but not mushy. Adjust seasoning to taste.
Variation: If you're doing this carrots only, try adding 1 teaspoon of coarsely ground toasted cumin seeds--or 1/2 teaspoon of ground cumin--in step 2.
Frittatas are so adaptable and this one would be happy to have the addition of some of the frozen peppers, or any other veggie. The addition of herbs can change the tune of a frittata as will the type of cheese used so lots of room to be creative. This one is perfect for the share this week. The recipe has been adapted from Andrea Chessman's Serving up the Harvest. Serves 4-6.
1 medium zucchini (or half a bag of frozen)
4-5 tablespoons extra virgin olive oil (or sunflower)
1.5 lbs potatoes
1 large onion
1/4 lb bacon or some ham, diced
1 cup grated cheddar
Thaw zucchini. Squeeze out extra juice and set aside.
Heat 3 TB oil over medium-high heat in a large well-seasoned cast iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to med-low, and cook, flipping and stirring occasionally until the potatoes are soft, about 20 mins (you can cover to speed the process and hold in moisture). Increase the heat to medium-high and continue cooking, tossing occasionally, until potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
Add the zucchini and bacon to the skillet and saute over medium high heat, until the bacon/ham is cooked. Remove zucchini and bacon. Keep the skillet over the heat.
Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and bacon, and cheese.
Preheat the oven to 350°F. Add 1-2 TB oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce heat to med-low, and cook without stirring until the bottom is set about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 mins.
Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.
If you're in the mood to continue the St Patrick's Day celebrations, this traditional Irish dish is just perfect.
2 pounds yellow potatoes, scrubbed
6 tablespoons butter, divided
1 cup milk
2 teaspoons salt
pepper to taste
1 large onion, thinly sliced
12 cups green or Savoy cabbage, thinly sliced (about 1 medium head)
2 TB white wine or water
Cut larger potatoes in 1/2, so that all pieces are of basically uniform size. Cover with cold water. Bring to a boil. Simmer, partially covered for 30 minutes, or until a knife inserts easily through potatoes. Warm 4 tablespoons butter and milk together. Drain potatoes and mash. Add milk and butter and mash until fairly smooth. Season with salt and freshly ground black pepper.
Meanwhile, heat remaining butter in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add cabbage, sprinkle with a bit of salt and continue cooking, stirring occasionally, until the cabbage wilts, about 5 minutes. Add 2 tablespoons of wine or water, reduce heat, cover and simmer for 8 minutes.
Add the cabbage to the potatoes. Mix and mash to desired consistency. Taste for seasoning.