Category: TOPICS & CATEGORIES

Grandpa’s Salsa

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Shopping Cart Salsa

salsa-winnerThis salsa was originally named Shopping Cart Salsa. You pick up the items, pulse them, and you are done. This recipe was entered into my granddaughter’ school salsa contest and it took FIRST PLACE! Congratulations Leighann.

Also provided for Yesica for a thank-you for excellent care at JCL.

INGREDIENTS

  • 4 roma tomatoes, chopped
  • 3 tomatillos, peeled, washed and chopped
  • 1/2 vadallia onion – chopped
  • 5 cloves smashed fresh garlic (or to taste)
  • 1 entire bunch chopped fresh cilantro
  • 3 TBL lime juice
  • 2 entire bunches chopped scallions (greens only)
  • 4 jalapenos (seeded and de-veined for milder salsa)
    • optional:  substitute de-veined serrano peppers
  • 1/1 tsp salt and a pinch of pepper (to taste)
  • 1 tsp seasoned Rice Vinegar

STEP BY STEP

  1. Prepare as shown above, then combine all ingredients into a blender and pulse for just a few seconds – you still want it fairly chunky.
  2. Store in a medium bowl and mix well.
  3. Cover and refrigerate overnight for best results.

Chicken and Diamonds

Original recipe by Edna Lewis

Preparation One:  Create a Dough to Make the Diamonds

  • 1 C Bisquick
  • scant salt and pepper
  • 1 TBL melted or grated butter
  • 1/4 C buttermilk
  1. Mix all ingredients, rolling and forming by hand at the end
  2. Cover with plastic and rest for two hours (up to 24 hours)
  3. Roll flat (about 1/8 inch) on well floured surface
  4. Use pizza cutter and cut parallel lines
  5. Rotate 30 degrees, and cut similar parallel lines
  6. Toss in dry flour to keep from sticking

Preparation Two: Cook Chicken

  • You need 2 C broth, 1/2 C water, celery and onion
  1. Brown thawed chicken meat (skin side down) in deep pot
  2. Add 2 C broth and 1/2 C water
  3. Add 1 rib celery and 1/4 onion (whole)
  4. Bring to a boil, then cover and simmer 25 minutes
  5. Discard celery and onion and plate chicken – set aside to cool

Preparation Three: Cook Noodles

  1. Bring stock back to a boil, then reduce heat to medium low
  2. Put noodles into stock, stirring so they don’t stick
  3. Cover and simmer 15 minutes

Preparation Four: Combine Chicken and Stock

  1. Shred cooled chicken
  2. Put back into pot for about 60 seconds to reheat
  3. Serve in slurp-able bowl

Tips: Starch Thickeners

Most people use cornstarch as a thickener because that is what has always been used. It is also widely available; HOWEVER, after Passover (the Jewish holiday) Manischewitz (man-i-chev-its) potato starch is usually widely available and on sale.

Here is a quick comparison of different starches from the website YUMMY.

Cornstarch

Cornstarch of cornflour is a fine, powdery starch that’s made from corn. It is a pure starch thickener, so compared to flour, a smaller quantity is needed to thicken the same amount of liquid. It is fast-acting too, thickening a sauce almost immediately when added to nearly boiling liquid. Asian-style dishes often use cornstarch, as sauces thickened with this starch remain clear and shiny. It is also used as a coating for fried chicken, pork, and fish.

Rice Flour

Rice flour is a type of flour derived from finely milled white or brown rice. It is gluten-free, thus it is often used as a substitute for wheat flour. Aside from being the main ingredient in noodles and native sweets, rice flour is also used for coating meats before frying.

Tapioca Starch

Extracted from the cassava root, tapioca starch is one of the purest forms of starch. It is gluten-free and is a popular thickening agent for sauces and dessert fillings. Like other root starches, it gelatinizes at relatively lower temperatures and produces sauces that are clear, shiny, and silky. It also has a less forward flavor once cooked. In Thai cuisine, water chestnuts are dredged in tapioca starch to make the classic dessert of red rubies with coconut milk. It can also be used as a coating for fried meat.

Potato Starch

Potato starch is a very refined root starch extracted from potatoes. Since it contains minimal protein or fat, sauces thickened with this starch are more translucent and glossy, with a silkier mouthfeel and a neutral flavor. It is also a good thickener for custards, puddings, and pie fillings. It is an ideal thickening agent for dishes or sauces that will be refrigerated or frozen, since it prevents liquids from separating, unlike sauces made with cornstarch.

Sweet Potato Flour

Sweet potato flour is a gluten-free root starch produced from white sweet potatoes or kamote. It is dull white in color with a stiff and somewhat coarse texture. It is commonly used as a coating for fried meats and poultry and also as a starch for gluten-free baked goods such as breads, cookies, muffins, and pancakes. It may also be used to thicken sauces and gravies.

Kona Kampachi Tiradito

Get a very fresh fish such as Jack.  Bright red gills, clear eyes, no fishy smell.

  1. Make slurry with lemon zest, ricotta, yuzo, A-1 sauce, chive and parsley.
  2. Prepare garnish:  flower, mint, pineapple, papaya, watermelon radish
  3. Spread slurry on a plate
  4. Place garnish to the side
  5. Slice VERY thin slices of raw fish and shingle on top of the slurry
  6. Sprinkle with a bit of cayenne

Muffalatta Turkey Sandwich

  • Cooked turkey breast sliced thin
  • Provalone cheese – sliced thin
  • Cappicola
  • Genoa Salami
  • Tomato sliced thin
  • Olive Tapenade (see recipe below)
  • Soft brioche bun

Olive Tapenade:  Finely minced carrot, garlic, green olive, capers, sauteed onion, finely minced celery, capers, roasted bell pepper or sun dried tomato, EVOO.

  1. Slice briche
  2. Spread both halves heavily with the Olive Tapenade
  3. Put cheese on both halves
  4. Layer other ingredients on one half, then put the whole thing together
  5. S-Q-U-E-E-Z-E  the sandwich flat and wrap in plastic
  6. Let tapenade absorb into the bread for an hour or two in the fridge
  7. Halve and plate on a large leaf of lettuce.
  8. Serve with a pickle on the side

Avocado Hollandaise – VEGAN

This is really simple, and is great on grilled vegetables (eg) Eggplant, asparagus, bell pepper, green onion, carrots, onion, garlic, mushrooms, zucchini, tomato, squash, etc.  This is also a VEGAN / VEGETARIAN recipe.

Put into blender:
1 ripe avocado
1 tsp lemon juice
Salt and pepper to taste
Cayenne pepper to taste

Emulsify 2 TBL EVOO
(drizzle in slowly while blender is running)

Avocado BLT Salad

  • Gem lettuce – cut into bite size pieces
  • Cherry  tomatoes – halved
  • Bacon – rendered in maple syrup and pieced
  • Cheddar cheese – shredded
  • English cucumber – deseeded and in thin slices
  • Almonds – slivered
  • Ripe avocado
  1. Toss together 1 TBL EVOO, salt and pepper
  2. Whisk in (optionally) tarragon, chives, mayo, sour cream, lemon or lime

Optionally top with chicken, salmon, tuna, ham or hard boiled egg

Authentic Turkish Lavas Puff Bread

If you’ve eaten at a real Turkish kebab house or ocakbaşı (meaning “fireside restaurant”), you’ve probably sampled this classic puff bread from Turkey. You can use this recipe to bake authentic Turkish lavaş (lah-VAHSH) at home.

Lavaş, sometimes called “balloon bread,” is thin and crispy and puffs up high as it cooks. It’s served piping hot, with a hollow center full of steam, as an appetizer before kebab meals. You’ll often find it accompanied by Turkish tulum goat cheese, chunks of unsalted village butter, and a spicy tomato and pepper crush called ezme (ez-MAY).

Ingredients

  • 2 1/2 teaspoons yeast (active dry)
  • 1 1/4 cups water (warm)
  • 2 teaspoons sugar
  • 4 tablespoons butter (or margarine)
  • 3 1/2 cups flour
  • 2 1/2 teaspoons salt
  • Garnish: sesame seeds
  • Garnish: nigella seeds

Steps to Make It

  1. In a large bowl, stir the dry yeast and warm water until the yeast is dissolved.
  2. Add the sugar and stir again until it has dissolved. Set the yeast mixture aside in a warm place to let it develop. You’ll know it’s ready when you see bubbles on the surface.
  3. After 15 minutes, melt the butter then let it cool down. Stir it into the yeast mixture.
  4. In a separate bowl, mix together the flour and salt. Add the dry ingredients to the yeast mixture.
  5. Knead the dough first in the bowl, then on a lightly floured surface until it forms a smooth ball.
  6. Grease the inside of a deep bowl with a little olive oil, place the dough inside, and cover with plastic wrap.
  7. Allow the dough to rise in a warm place for about 15 minutes. Turn the dough out onto your floured surface and knead again for 15 minutes.
  8. Oil the bowl again and add the dough, this time letting it rise for about 2 hours. The dough should double in size.
  9. Preheat the oven to 480 F (250 C). Turn out the dough onto your floured surface and flatten it with your hands.
  10. Cut the dough in half, then cut each half into 3 even-sized pieces.
  11. Form the pieces into balls and cover them with plastic wrap and let them rise on the floured surface for 15 minutes.
  12. Using your hands or a rolling pin, make a disk out of each piece of dough.
  13. Continue to flatten the disk until it becomes very thin. Use extra flour to keep it from sticking to your hands and the surface.
  14. Sprinkle sesame and nigella seeds onto the dough and roll it in with the rolling pin with one last stroke.
  15. Grease two large baking trays with a little olive oil and place 3 pieces of dough on each one.
  16. Bake for about 8 minutes until the centers puff up high and they begin to brown. If you have time, bake them one by one in the very center of the oven for the best puff-up results.
  17. Serve your lavaş hot with goat cheese, butter, spicy ezme salad, and grilled meats.

From:  https://www.thespruceeats.com

Other notes:

The flatbread used to make Doner Kebap sandwiches in Turkey: finecooking.com/recipe/yufka-turkish-flatbread

Halloween Pumpkin Butter

This is best with sugar pumpkin (aka pie pumpkins) as the sugar content is higher than Jack-o-Lantern pumpkins.  Takes about 30 minutes total.

Ingredients

  • 15-ounce cans pumpkin puree (not pumpkin pie filling)
  • 2 TBL honey
  • 2 TBL maple syrup (Grade A is best)
  • 1/4 cup brown sugar
  • pinch sea salt
  • 1/4 C apple sauce
  • 1 TBL lemon juice
  • 1/2 tsp ground ginger
  • 2 tsp CinnaSugar®
  • 1/8 tsp ground clove

Instructions

  1. Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
  2. Once it begins bubbling, reduce heat to medium and simmer.  You want an active boil, but not frenetic.  Reduce or increase temperature as necessary.
  3. Cook, uncovered, for 15-20 minutes, stirring occasionally.
  4. Taste and adjust seasonings as needed.  Add more sugar, salt or lemon if necessary.
  5. Transfer hot to clean canning jars.  If using within the next month, a normal jar is OK.

Rib Eye Steak

  • Put peppers, garlic and EVOO into baking dish and cook along with the meat
  • Cast iron pan – medium high heat
  • Sear 10 minutes per side
  • Head of garlic break apart in the pan
  • Add a stick of butter
  • Baste meat as it cooks
  • Put into oven at 425º until 130º internal temperature – about 30-45 minutes
  • Rest 5 minutes
  • Cut off the bone and serve with the peppers

Puff Pastry Appetizers

Pinwheel Appetizers

  • 1/2 sheet puff pastry
  • 1 layer of Proscuitto
  • 1 layer of Gruyere cheese
  • Basil
  • Egg wash on bare leading edge and roll into a log, then press to seal
  • Wrap firmly in Saran Wrap and refrigerate for 30 minutes
  • Slice into 3/4 inch disks and lay on a baking sheet
  • Bake 400º for 15 minutes

Jalapeño Snake Bite Appetizers

  • Cut puff pastry into rounds using a small biscuit cutter or cut them into 1-2 inch squares – DO NOT TWIST or it will seal the edges.  Just press down.
  • Add manchego cheese
  • A slice of jalapeño
  • Sprinkle with Parmesan cheese
  • Bake at 400º for 10 minutes

Cheese Straws

  • Thaw a sheet of puff pastry
  • Roll just to flatten and shape
  • Brush entire top with melted butter
  • Sprinkle with shredded cheese – cheddar and Parmesan
  • Merest sprinkle of cayenne pepper or ground red pepper
  • Use rolling pin to press lightly into puff pastry
  • Cut into 12 strips (same direction as the seam)
  • Twist 5 times and place on a baking sheet
  • Put into freezer for 10-15 minutes
  • Spot-brush with egg wash plain sides
  • Sprinkle with a bit of extra parm cheese
  • Bake 400º for 12 minutes

Personal Pizza Bites

  1. Thaw a sheet of puff pastry.
  2. Use a biscuit cutter to cut circles.
    NOTE:  Press, but do not twist the cutter.  Twisting it will seal the puff pastry and it will not rise as well.
  3. Top mini-pizzas with a bit of goat cheese and a halved cherry tomato.
  4. Bake at 375º for 20 minutes
  5. Add a fresh basil leaf chiffonade and drizzle on a bit of EVOO.

Individual Serving of Gravy

Gravy packets are usually stuffed into the body cavity of your frozen turkey.

Ever wonder what to do with that gravy packet that comes with your frozen turkey when nobody at your dinner really eats gravy – but you do.

Here is an answer:

  1. Mix the gravy packet with 2 C of pan drippings
  2. Add whatever gravy seasonings you like.  I added 1 TBL Thunder Powder.
    Grandpa's Thunder Powder or Arghhh Powder
  3. Ladle into cupcake silicon liners.  Don’t use paper, it will essentially dissolve.  You can use it, but be careful when thawing.
  4. Freeze overnight
  5. Put into a bag with a link to these instructions.

www . grandpacooks . com / recipes / gravy

When you are ready to make your gravy, do this:

  1. Put one or two gravy cupcakes into a pan.
  2. Let melt for about an hour on the counter.  No longer.
  3. If you are ready to cook now, microwave 15 seconds at a time breaking apart with a spoon until thawed.  It doesn’t need to be completely thawed, just mostly.
  4. Start to heat the gravy on the stovetop.
  5. Mix 1 tsp cornstarch with 1 TBL water PER CUPCAKE.
    That is, if you are making two, use 2 tsp and 2 TBL.
  6. As soon as you see the first sign of steam, TEMPER the hot liquid into your cornstarch, 1 TBL at a time.
  7. After 4 TBL into your cornstarch, slowly drizzle the cornstarch into your gravy whisking continually.
  8. Stir until it thickens.  That’s it !

ALTERNATE PREPARATION

  1. Starting with your melted gravy, heat in microwave 30 seconds.
  2. Remove and stir in 1 tsp cornstarch with 1 TBL water PER CUPCAKE.
    That is, if you are making two, use 2 tsp and 2 TBL.
  3. Heat another 30 seconds
  4. Remove and stir.
  5. Repeat “remove and stir” at 10 second intervals at this point.  If you try to increase time to, let’s say 20 seconds, you will find that your gravy has developed clumps.
  6. When it has thickened enough for you, it is done.

Candied Lemon Peel

INGREDIENTS

  • 4 lemons
  • 2 cups cold filtered water PLUS lot of tap water
  • 2 cups white sugar

STEP BY STEP

  1. Cut lemons into quarters.
  2. Remove the fruit pulp, leaving the yellow peel and the white pith.
  3. Cut the quarters into 1/4 inch crescent strips.
  4. Put strips in a small pan, and cover with tap water.
  5. Bring water and lemon peel strips up to a boil in a small pan.
  6. Simmer 2 minutes.
  7. Drain as much of the water, as you can.
  8. Fill the pan with more water
  9. Bring water up to a boil and simmer 2 minutes
  10. Drain most of the water.
  11. Fill the pan up with cold water
  12. Rinse for a few minutes, and dump water.
  13. Fill up the pan again, rinse for a few minutes, then dump water.
  14. This time, use a colander so that you get as much of the water off the lemons as possible.
  15. Combine 2 cups of cold filtered water with 2 cups sugar.
  16. Bring to a boil, stirring to dissolve the sugar.
  17. Reduce heat to low simmer and stir in citrus peels
  18. Simmer for 20 minutes.
  19. Strain lemon strips, dumping water, but DO NOT RINSE THE PEELS.
  20. Set peels on clean printer paper to dry slightly.  About 15 minutes.
  21. Toss the candied peels in 1/2 C Turbinado sugar, granulated sugar, or powdered sugar (different textures) and let dry for another 6-8 hours.
  22. Store in an airtight container at room temperature for up to a month.

White Bread – COLLECTION

VERY IMPORTANT NOTE: Never let internal temperature get over 200º or the moisture escapes from the loaf leaving you a dry (not very texture-friendly) loaf of bread.  Ideally, I try to get mine to just hit 190º

Ingredients of Plain White Bread

  • Oven temp: 400 F – 200 C
  • 1 tsp (5 gm) sugar
  • Lukewarm water to knead dough (too hot will kill yeast)
  • 1 tsp dry yeast or 10 gm compressed (Frozen) yeast
  • 2 cups (240 gm) flour (maida)
  • Salt to taste
  • 1 tsp oil
  • Greased loaf tin (about 20cm /8
  • 1 egg, slightly beaten with 1 Tbsp (15 g) milk and 1/4 tsp salt
  • Note: In case you do not want to use egg, use 1/4 cup milk and salt mixture.

How to Make Plain White Bread

  • 1.Dissolve sugar in 1/2 cup lukewarm water (should be body temperature, i.e. when put on the wrist, should not feel warm or cold).
  • 2.Sprinkle dry yeast over it or blend the frozen yeast into the water. Leave this solution in a draught-free place to froth. Should take about 10 minutes. In case it does not, it means that your yeast is ineffective, hence change your packet.
  • 3.Sieve the flour, add salt and rub in the oil. Make a well in the centre of the flour; pour the yeast mixture and some of the water into it. Start mixing the flour and liquid together, adding liquid little by little till smooth and soft.
  • 4.Knead the dough on a floured surface for at least 10 minutes–fold dough towards yourself, then push down and away with the heels of the palms. Continue till the dough feels firm and elastic and no longer sticky.
  • 5.Place dough in a deep vessel, well dusted with flour, and cover vessel with cling film or a thick damp cloth. Keep in a draught-free place to rise.
  • 6.When dough rises (about an hour in warm weather and 2-3 hours in cooler climate and about 45 minutes if using the warm water technique), punch it and knead a little before leaving it to rise again. The second rise will take a much shorter time. To test the dough, press lightly into the dough with a finger, and if the impression fills up soon, it is done.
  • 7.After the second rising, roll dough out flat, about 1/4 cm (1/8″) thick, and then roll it like a scroll. Fold the two ends of the roll towards each other, making them meet in the centre. Place the dough in the tin, folded side down. The dough should not fill more than half the tin.
  • 8.Brush with egg mixture and leave to rise once again. When the dough doubles (about 15 minutes), bake in a pre-heated oven, placing a bowl of hot water at the bottom (to humidify the baking atmosphere). Bake for about 30-40 minutes, or until brown and the loaf leaves the sides of the tin. Remove from the oven and place inverted on a wire rack to cool. If you want a soft top, place on a thick cloth like a folded towel instead of the rack.

Grandpa’s Breakfast Bread

INGREDIENTS

  • 1/2 C AP flour – sifted
  • 1/2 C tapioca, almond flour, teff, etc
  • 1/2 tsp Salt
  • 1 tsp Clarified Butter
  • 1/2 Cup Water
    –
  • 1/4 C canola oil – in hot skillet

Optional:  Substitute wheat flour, but pulverize it in a food processor

STEP BY STEP

  1. Combine flour and salt
  2. Mix butter into flour
  3. Drizzle water only until large crumbles begin to form
    Add water 1 tsp at a time until a ball STARTS to form
    If you add too much water, the dough will be sticky
  4. Ball should NOT be sticky.  If it is, add more flour.
  5. Cut the dough ball into eight pieces and roll into balls
  6. Flatten balls with hands
  7. Using a small lightly oiled tortilla press, or parchment paper circles
  8. Squeeze till flatter
  9. Heat 1/4 C canola oil to about 360º – 400º
  10. Carefully slide disks into oil and cook until browned
  11. Set aside on newspaper topped with a paper towel, blotting top with paper towel
  12. Serve hot as a side, with an egg on top, or make a breakfast sandwich

ALTERNATE PREPARATION STARTING WITH STEP 8

  1. Squeeze in tortilla press, then spray lightly with canola and put TWO disks together, the press again.
  2. You will NOT be frying these, but rather heating them in a dry pan.
  3. Carefully put the combined disks on a hot dry skillet and cook each face 20-30 seconds
  4. Flip and carefully remove one disk from the other
  5. Cook the “insides” that are now free from each other
  6. These are more like mini tortillas

Bird’s Custard Powder – Pudding

INSTRUCTIONS

Grandpa’s Custard for Two

A microwave oven actually does a better job of preparing this than a stovetop.  Microwave instructions are in bold italic letters.

  • 2 level TBL Birds Custard Powder
  • 1 TBL Granulated Sugar
  • 1/2 pt (8 oz) milk
  • 1/4 tsp vanilla
  • optional:  1 egg yolk
  • optional:  1/2 C cooked white rice
  1. Mix custard powder with sugar
  2. Mix 1-2 TBL cold milk and vanilla into custard powder
  3. OPT:  Add egg yolk to the mixture
  4. Heat larger portion of milk to a simmer (about 90 seconds in microwave)
  5. Temper hot milk into the custard mixture
    – Pour hot milk into the colder slurry, stirring continually.
  6. Add rice if making rice pudding or prickly pear syrup for a SW flavor
  7. Return to pan and cook, stirring until thickened, or put into microwave for 11 second intervals.  Start with 4 cycles.  5 might be necessary, expecially if preparing with rice.
  8. Whisk in your raisins or 1/2 tsp flavoring syrup
  9. Pour into serving bowl and let cool 5 minutes.

Step by Step Instructions from the label on the Box/Can

BIRD’S CUSTARD POWDER

  • 1/4 Birds Custard Powder
  • 1-2 TBL Granulated Sugar
  • 1 pt (16 oz) milk
  1. Mix custard powder with sugar
  2. Mix 2 TBL cold milk into custard powder
  3. Heat larger portion of milk to a simmer
  4. Temper hot milk into the custard mixture
  5. Return to pan and cook, stirring until thickened

Homemade Custard Powder

GRANDPA’S CUSTARD POWDER

  • 4 oz (1/2 C) Confectioner sugar
  • 1/4 C dried milk powder
  • 1/4 C corn starch
  • 1/4 maple sugar (fine is preferred)
  • 1 teaspoon of salt
  • 1 tsp almond powder or instant pudding of your choice
  • OPTIONAL:  3 oz Dutch cocoa plus 1/4 additional confectioner sugar
  • OPTIONAL:  Quarter teaspoon of Carmencita Colorante

RECIPE:

  1. To 1 C mix, add 1 C milk and 1/2 C heavy cream
  2. Whisk together, then bring to boil over medium heat
  3. Simmer on low for about 4 minutes or until thickened
  4. Stir in 1/2 tsp vanilla and sieve into cups
  5. Refrigerate at least an hour

What does Temper mean?

TEMPER BRINGS HOT AND COLD TOGETHER

Tempering is a way to mix hot and cold liquids and keep them from forming lumps.  The most common thing where lumps can be prevented is gravy.  We’ve all had lumpy gravy, but if the flour had been TEMPERED into the liquid, lumps would not have formed.

As far as eggs, that is another very common thing needing tempering.  When you add a hot liquid to your eggs, or add your eggs to a hot liquid, you will generally end up with scrambled eggs.  The goal is to combine the ingredients of two different temperatures.

Tempering is quite easy.  It just takes you an extra minute of cooking time, but the results are worth it.   In the case of Birds Custard Powder, if you just put the powder into the hot liquid lumps will form.  If you dump the mixture into the hot liquid all at once lumps will form.

To temper the two together, pour the hot liquid into the colder liquid VERY VERY SLOWLY while whisking continually.  You can speed up a little bit as you continue to pour, but never EVER stop whisking.

Once the liquids are combined, continue to cook until thickened.  Not too quickly again because haste makes waste… and lumps will form.

 

Pacific Veggie Pizza

INGREDIENTS

  • 1 Roasted Red Peppers
  • 1 Fresh Tomatoes
  • 1/2 Fresh Onions
  • 1/4 C Black Olives
  • 1/4 C Fresh Spinach
  • 1/4 C Mozzarella Cheese (grated)
  • 1/4 C Feta Cheese (grated)
  • 1/4 C Provalone Cheese (grated)
  • 1 tsp Garlic Herb Seasoning
  • Cheesy Parmesan Crust (or 1/4 C grated)

STEP BY STEP

  1. Preheat oven to 450º
  2. Chop up your bell pepper, onion, tomato and toss in 2 TBL EVOO
  3. Put onto a baking tray and put into the oven while you prepare the rest of the ingredients
  4. Make your own dough (RECIPE HERE) or purchase a ball of dough at your favorite pizza place (about $5)
  5. Flatten with your hands if you like the traditional bubbles that form, or a rolling pin if you prefer fewer bubbles.
  6. Add spinach and then the baked toppings.
  7. Finish with your cheeses.
  8. Bake about 10 minutes
  9. Let cool 3 minutes before cutting

 

Other Dominoes Recipes

Philly Cheese Steak Pizza

Slices of steak, onions, green peppers, mushrooms with provolone and american cheeses on a provolone crust.

Honolulu Hawaiian

Sliced ham, bacon, pineapple and roasted red peppers with provolone cheese on a parmesan crust.

Fiery Hawaiian

Spice it up with hot sauce and jalapenos.

Cali Chicken Bacon Ranch

Chicken breast, white sauce, smoked bacon and tomatoes on a provolone crust

Buffalo Chicken

Tender chicken breast, hot sauce, and onions with provolone and American cheeses on a cheddar crust.

Memphis BBQ Chicken

Chicken breast, BBQ sauce and onions with provolone and cheddar cheeses on a cheddar crust.

 

 

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