Adele's Chicken Pizza

Crust: ¾ cup warm water

1 tablespoon sugar

1 tablespoon yeast

1 teaspoon salt

2 cups flour

2 tablespoons coconut oil

White sauce:

6 tablespoons butter

1 rounded tablespoon flour (oat or rice flour will work fine)

1 cup half and half or almond coconut milk

1 teaspoon salt

½ teaspoon coarsely ground black pepper
1 or 2 teaspoons bouillon powder

Toppings:

1 ½ cups cut up cooked chicken

½ cup diced green chili peppers

2 large cloves minced garlic

2 heirloom tomatoes – red and yellow

2 organic bell peppers – red and yellow

¾ cup grated cheddar cheese

Crust: Put water, sugar and yeast in a warm place to work for about 15 minutes.  Add flour, oil and salt to the yeast mixture and stir until mixed thoroughly. Knead and let rise for about an hour.

For a non-wheat crust, steam 1 cauliflower, mash and squeeze out about a cup of liquid using a cheese cloth. Mix the cauliflower with one egg, a teaspoon salt, and a half cup of a gluten free flour of your choice. Some recipes call for cheese in this crust rather than flour.

Topping preparation:  Sauté garlic in small amount of coconut or olive oil and add cooked chicken and green chilies. Cook slowly for about 10 minutes.

White sauce: Melt butter in saucepan and add flour. Let mixture get bubbly and then add milk. Stir over low heat until creamy. Add salt and pepper and bouillon.

Assemble the pizza on a large stone and bake at 375 degrees for about 25 minutes. Sprinkle grated cheese on top and bake for 5 more minutes. Cool slightly before cutting.  Enjoy!

Certainty, rather than doubt, is what drives people insane. Nietzsche

Chicken Alfredo Pizza

Chicken Alfredo Pizza

This is a delicately flavored cheese and meat pizza with fresh ingredients that make it both satisfying and nutritious. There is enough preparation activity in this meal to occupy two people for a couple of hours. Cooking can be a social occasion as well as a task.

Pizza dough (See below)

Alfredo sauce:
¼ lb butter
2 cups milk
1/3 cup flour
¾ cup grated Romano or Parmesan cheese

Toppings:
1 pound cooked white meat chicken or turkey
chili powder
A – 1 sauce
10 - 12 sliced mushrooms
2 large ripe tomatoes
one half small yellow onion, sliced thin
½ pound grated mozzarella cheese

While the dough is rising, sauté the chicken, make the Alfredo sauce, and prepare the other toppings.

Spicy Chicken: 1 pound chopped white meat chicken or turkey
salt
pepper
3 tablespoons chili powder
2 tablespoons A – 1 or other favorite meat sauce
3 tablespoons olive oil

Put chicken, oil and spices in skillet and sauté for approximately 10 minutes. Set aside.

Alfredo sauce: 1. Melt butter in medium size sauce pan.
2. Pull from heat and add 1 cup flour. Stir well.
3. Pour in 2 cups whole milk while stirring.
4. Put back on low heat and stir until smooth.
5. Add grated Parmesan or Romano
Set aside.

Slice tomatoes, slice mushrooms, grate mozzarella, slice onion.

PUTTING IT ALL TOGETHER

1. When the dough has doubled in size, remove from bowl, knead gently, and shape into two balls of dough. Cover and let the dough rest for 10 – 15 minutes.
Press each ball of dough onto a pizza stone.

2. Ladle about ¾ cup of sauce on each crust.

Layer each of the toppings on both pizzas
Mozzarella
Spicy chicken
Tomatoes
Mushrooms
Onions

Bake for ½ hour at 375.

This recipe makes two medium pizzas.

DOUGH ingredients: 3 cups flour, 1 cup water, 1 ½ teaspoon yeast, 1 teaspoon salt, 2 tablespoons sugar, oil to coat the bowl

1. Warm the water to 45 C or 110 F – warm but not hot. Put in the yeast and sugar. Let the yeast work for 10 – 15 minutes.
2. Pour the yeast mixture in a glass bowl. Add 3 cups of flour and 1 teaspoon salt.
3. Mix the flour and liquid; then turn the dough out onto a floured cloth and knead until smooth. Add flour if necessary.
4. Generously oil a second glass bowl; place the dough in top side down. Turn so oiled side is up, cover with a clean cloth and set in a warm place* to rise for 1 – 1 ½ hours.

*(Turn the oven on “warm” for 2 or 3 minutes. Turn the oven off and open door for about 1 minute to let some of the heat escape, place the covered bread dough inside, and close the door.)

There is no way to peace; peace is the way. -- A.J. Muste (1885-1967)

Laurel's Pesto Pizza

Laurel’s Pesto Pizza


This is definitely a “slow food,” but is worth every second of the wait and the work.

Dough: 3 cups flour, 1 cup water, 1 ½ teaspoon yeast, 1 teaspoon salt, 2 tablespoons sugar

1. Warm the water to 45 C or 110 F. Put in the yeast and sugar. Let the yeast work for 10 – 15 minutes.
2. Pour the yeast mixture in a glass bowl. Add 3 cups of flour and 1 teaspoon salt.
3. Mix the flour and liquid; then turn the dough out onto a floured cloth and knead until smooth. Add flour if necessary.
4. Generously oil a second glass bowl; place the dough in top side down. Turn so oiled side is up, cover with a clean cloth and set in a warm place* to rise for 1 – 1 ½ hours.

Make the pesto and prepare the toppings while the dough is rising.

Pesto sauce: 2 cups chopped basil leaves, ¾ cup raw pine nuts, 2 cloves crushed garlic, ¾ cup olive oil

Wash, and chop basil leaves to make 2 cups of leaves. Place in blender with other pesto ingredients and pulverize.

Toppings: 8 oz chopped cooked turkey, 6 slices crispy bacon - crumbled, 12 cherry tomatoes, 12 – 15 mushrooms, 1 onion

Chop tomatoes into quarters, slice mushrooms, slice onion

When dough has doubled in size, punch it down, split it into two pieces and press it onto two pizza stones. Spread each one with pesto sauce, sprinkle with grated cheese, mushroom, tomato and onion. If you want a vegetarian pizza, leave the turkey and bacon off one of them.

Bake for 20 minutes at 375.

* Turn the oven on “warm” for 2 or 3 minutes. Turn the oven off and open door for about 1 minute to let some of the heat escape, place the covered bread dough inside, and close the door.

Time is what we want most, but what we use worst. William Penn