Cauliflower Crust Pizza... Gluten-Free, Grain-Free

Cauliflower Crust Pizza.... Gluten-Free, Grain-Free. Since I recently shared my now favorite flour-based thin crust pizza, I could not not share a gluten-free version:). This gluten-free pizza crust has swept the blogging world like fire over the past year or so.... although it's been made long before that. But I've been lazily procrastinating making the crust. I'll be honest, I'm not much of a follower of most trends. I say most, because every once in a while, something that's trending may catch my eye... and I'll add it to my to do list, especially if it sounds like something I might enjoy or can tweak. And truthfully, I wasn't  really keen on the idea at first. I mean really, cauliflower? But....  

I finally made it. And the crust far exceeded my expectation. It's really good. I'll be honest, it's not like a real pizza dough, but it does satisfy! The crust, while you can hold it up with your hands, has a slight "vegetable-y" flavor... according to my husband:). Personally, I felt the flavor slightly reminded me of a quiche or a zucchini fritter.... I say slightly, because it wasn't overpowering.  Anyway, you won't get the extra crispy crust associated with a regular pizza, but the crust isn't soft and mushy either. And for being gluten-free, it's excellent. The pizza can be a great appetizer or even made into a meal, by simply adding a salad. 

I'm mostly posting this recipe for myself, as a reference... because I plan on making it again:). And if you haven't yet heard of this crust before, it's worth making. At least once. I love making it in my toaster oven... no need to heat up the big oven. Now, I've even seen a carrot pizza! Hmmm.... Hope you enjoy... 

Note: There are all sorts of variations on this recipe... some simply skip the pizza sauce and topping and just add cheese... to make them more like "breadsticks". Other versions double the amount of mozzarella cheese and skip the parmesan. Others add more egg... feel free to play around with the crust to your liking... but it is important the cauliflower be squeezed dry.  

Tip: For a different variation try a BBQ sauce/chicken pizza...

You will need:

Crust: makes 2(6 inch) pizzas

1 head of cauliflower, cut in florets

1 ex-large egg 

1/2 scant lightly packed shredded mozzarella

1 tsp Italian seasoning (you could also use oregano only)

1/4 cup Parmesan cheese, shredded

salt and pepper to taste

olive oil

Toppings of choice: * denotes toppings I used

mozzarella cheese*, fontina, or mixed cheeses, shredded

thinly sliced onion*

chopped bell peppers*

sliced mushrooms

sliced olives*

pepperoni*, ham, cooked chicken

pizza sauce*, barbecue sauce 

shredded basil

dried pepper flakes

Directions:

• Preheat oven to 400 deg F. I used my toaster oven.
• Line a baking sheet with parchment paper, then brush parchment paper with oil 

1. Bring a pot of water to a rolling boil and add a pinch of salt.

2. In the meantime, cut cauliflower in florets and place florets in a food processor bowl. Pulse raw cauliflower florets until you achieve a rice-like texture.

3. Add the rice-like cauliflower to the boiling water. Cook for 3-4 minutes.... you don't want to over cook  it and get mushy. 

4. Get a large colander and place a clean, thin dish cloth inside. 

5. When the cauliflower "rice" has cooked a bit, pour the hot water and cauliflower over the dish cloth. Allow to drain and cool somewhat. 

6. Twist cloth around the cauliflower rice to remove as much of the liquid as possible... mine was still hot to handle with bare hands, so I used my tongs. When you think there's no more liquid, squeeze again. This is essential... and key to a non-soggy crust!

7. In a large bowl, mix the  strained rice, egg, mozzarella cheese, and spices.... season with a bit of salt and pepper. Go light on the salt as the toppings can get to be salty later on. Divide mixture in 2.

8. Place about 1 TBS  of the shredded Parmesan on the left side of the baking sheet( that has been lined with parchment paper and oiled lightly)... sprinkling the cheese to form a rough circle about 6 inch in diameter. Add another 1 TBS of shredded Parmesan cheese on the right side of the baking sheet and repeat another circle of Parmesan cheese. You are basically making the base for 2 cauliflower crusts.... it will help with crisping up the crust and give it extra flavor.  

9. Add half the mixture of cauliflower on top of one of the Parmesan cheese circles. Using your hands, spread out the cauliflower mixture to form a round circle... roughly 6 inches in diameter and 1/2 inch thick. You can form a "lip around the crust, if you like... really, not necessary. Sprinkle crust with additional 1 TBS Parmesan cheese on top of crust. Repeat with the second half.

At this point, if you want to use your  toaster oven  you will need to bake in 2 batches. Just place the formed crust with parchment paper in the fridge while the first is baking. Otherwise, use a regular oven and bake both at the same time.... or make a rectangular pizza that will fit the toaster pan. I personally like the round smaller pizzas because they are easier to handle.

10. Place crust to bake in a preheated oven for about 40 minutes.... or until nicely browned. I ended up flipping the crust for the last 5 minutes of baking just to further crisp the bottom of the crust. If you don't want to be bothered, you can skip this step.

11. Remove crust, add sauce and toppings of choice. Bake for another 10 minutes or so... or until cheese is bubbly. 

NY-Style Pizza Crust( BEST EVER!)... and a quick pizza sauce.

New York Style Pizza Crust(BEST EVER!)... and a quick pizza sauce. Ever since my husband and I visited NYC earlier this year, my mind has been thinking about the possibilities of replicating our last meal there... a New York style pizza. Right on the last day of our vacation, my brother and sister-in-law chose Grimaldi's for the taste test. We had been wanting to try the New York Style pizza for such a long time... even before we went on our trip. So imagine our excitement when the pizza exceeded our expectation. Simply loved it. 

I had come across Cook's Illustrated New York Style thin crust pizza some time ago. At the time I remember thinking, "not another pizza crust to try". So I didn't attempt to make it then, mainly because I have several favorite recipes I use.  But when I came back from NYC, I thought I'd give the recipe a try. I figured, why not? 

Well it happened to be a wise decision, because this pizza crust proves that you can indeed make amazing pizza at home... using a regular oven! The crust is crisp, light and chewy. It's thin( that is, if  you stretch the dough thin enough), but most of all flavorful. The long refrigeration is key. And the darker "caramelized" crust, which comes from baking the pizza close to the heating element, gives the pizza that almost wood-fired taste.   

As a plus, I've included a super quick pizza sauce that also comes from Cook's Illustrated... but feel free to use any pizza sauce you like... you can even try a bbq sauce or white sauce version. Just try not to over-sauce the pizza... and use minimal toppings. Even though this pizza crust requires a long overnight rest, it's totally worth it. The nice part you can make the dough in advance and use it in 3 days....and  you actually don't need to bake them both on the same day. I baked one pizza on the frst day and another on the third day. So you have some flexibility. 

But this has got to be my absolute favorite pizza dough! And one my husband says outdoes any pizza chain:). Love how quickly the dough gets kneaded in the food processor. Makes it super simple. You'll just need a bit of patience for the dough to rest in the fridge. 

Was the pizza exactly like the one I had in NYC? Well, nothing tastes exactly... I think the NYC pizza used fresh mozzarella cheese and of course their own signature sauce. But in the end, this homemade version was pretty close! One of the best pizzas I've made thus far... and the reason for the big bold "BEST EVER":). Hope you enjoy...

Note: You can use semolina flour or bread flour when stretching the dough... I prefer the taste/texture of the semolina flour, but bread flour will also work.

When shaping the pizza, it is important NOT to use a rolling pin. Use your hand to stretch the dough.... this will give you the necessary "bubbles " and airiness in the dough.

Tip: Keep an eye on the pizza as it's baking... every oven is different, so you may need to turn the pizza several times to bake evenly.

You will  need: adapted from Cook's Illustrated via seriouseats

For the dough:

3 cups (16 1/2 ounces) bread flour

2 teaspoons sugar

1/2 teaspoon instant or rapid-rise yeast

1 1/3 cups ice water (about 10 1/2 ounces)

1 tablespoon vegetable oil, plus more for work surface

1 1/2 teaspoons table salt

1/2 tsp dried onion powder, optional(my addition)

Cheese: for 2 pizzas

1 ounce finely grated Parmesan cheese (about 1/2 cup)

8 ounces whole milk mozzarella, shredded (about 2 cups)

Additional: for work surface

semolina flour or bread flour as needed to spread out pizza dough 

Directions:

1. To a food processor fitted with metal blade, add the flour, sugar, and yeast. Process until combined... a few seconds. 

2. With machine running, add ice water slowly through feed tube. Process for about 10 seconds or so... or until dough is just combined and no dry flour remains.

3. Allow dough  to rest for 10 minutes.

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4. After the resting period, add the oil and salt to the dough.

5. Process dough for about 30-60 seconds... dough forms a satiny, sticky ball that clears sides of work bowl.

6. Lightly oil countertop. Remove dough from bowl and place on countertop...  knead briefly until smooth, about 1 minute. 

7. Shape the dough into a ball and place in a bowl that has been lightly oiled. Cover with plastic wrap. Refrigerate for at least 18 hours( 24 hrs ideal)... and up to 3 days.

 

One Hour Before Baking Pizza:

• adjust oven rack to top third... or second rack position. Cook's Illustrated says about 4-6 inches from broiler rack, but I find with my oven that distance can burn my crust, so I place it where the crust is more like 8-12 inches from the heating element.
• set pizza stone on rack, and heat oven to 500 degrees F. 

1. Remove dough from refrigerator and divide in half. At this point, you can bake only one pizza and leave the second half in the fridge for the following day or two. I  baked one pizza after 18 hours fridge time and baked the second half  a couple of days later.

2. Shape each half into a smooth, tight ball. Place dough ball on lightly oiled baking sheet/plate...  if baking both the same day, space them at least 3 inches apart; cover loosely with oil coated plastic wrap.

3. Let stand for 1 hour... at this time the oven is preheating. In the meantime, get your toppings ready. Do the pizza sauce. 

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4. Flour the counter top well, and place dough on top. Sprinkle top of dough with more flour.

5. Using your fingertips, gently flatten the dough into 8-inch disk...  leave about 1 inch of outer edge to  be slightly thicker than center. 

6. Using hands, gently stretch the disk into 12-inch round... you will need to turn disk as you stretch, working evenly.

7. Transfer the dough to well-floured peel( you can use semolina or bread flour... I like semolina) and stretch the dough another inch to make a 13-inch round pizza crust. 

Note: The first time I made the dough I floured  the countertop and floured the peel. The second time I used  a floured parchment paper (14-16 inch)  to stretch dough... and baked the pizza on the parchment paper. Just allows for easier maneuvering of pizza unto the hot stone. The parchment paper does get rather dark, so try not to leave too much of an overhang... you don't want it to catch on fire.

8. Spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving  about 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce(I found you could skip this, if you don't have),  then add about 1 cup shredded mozzarella.

9. Slide the pizza carefully onto stone. Bake  for 5 minutes. rotate, then bake until until crust is well browned and cheese is bubbly and beginning to brown... this can be another 5-7 more minute... a total of 10-12 minutes baking time. 

You will need to watch the pizza carefully as all ovens heat differently.... mine took about 9 minutes total baking time... and you can see how dark it got. So keep a close eye...

10. Remove pizza and place on wire rack for 5 minutes before slicing and serving. 

11. Repeat with second half of pizza, if baking both on the same day.

Quick Pizza Sauce:

You will need:

1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded(keep for another use... or make some BBQ sauce with it)

1 tablespoon extra-virgin olive oil

1 teaspoon red wine vinegar

2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

1 teaspoon table salt

1/4 teaspoon ground black pepper

1 teaspoon dried oregano

pinch of sugar, optional

Directions:

1. Add all the ingredients(except the reserved tomato juice) in the bowl of a food processor. Process until smooth, about 30 seconds. 

2. Transfer the sauce to a bowl/jar and refrigerate until ready to use.
3. Use the reserved tomato sauce for another use... or freeze for later.

Turkish Lamb Lahmacun... flat-bread pizza with minced lamb.

Turkish Flat-bread Lamb Lahmacun... and a quick version. One day, while watching a documentary on different foods of the world, I happened to see a clip that focused on Turkish cuisine. I absolutely love it when they showcase outdoor farmer's markets... that's where you can see the culture come alive in foods and wares that are specific to a region. In any case, this little documentary I was watching focused on Turkish foods and the popular "fast food" item, called Lahmacun. 

I had never heard of Lahmacun before, but I found out it's basically a Turkish flat-bread pizza that uses a raw spiced meat mixture as the base for the topping. But placing raw minced meat on a flat bread wasn't new to me. I posted a Greek version(Open-faced Kofta) some time ago, which is quite similar. And some time ago, my sister told me of an Armenian version that sounded very, very similar to the Turkish version of the Lahmacun. I suppose various countries have their own take on the classic pizza... quite fascinating, actually. 

Yet, the idea behind the Turkish version is the tomato-based meat mixture as well as its very thin dough that's "rollable". The Lahmacun can be stuffed with fresh tomatoes, cucumber, onion and parsley and drizzled with some yoghurt sauce or a squeeze of lemon juice. Acidity is rather important to the Lahmacun, because you really need to cut the "sweetness" of the tomato paste lamb mix. In my opinion, the lemon just brightens the dish and brings it altogether. But I loved the idea of a rolled up pizza. And I knew I wanted to make it. Didn't wait long and found a recipe...

Oh, I sure enjoyed this pizza! If you are looking for a different sort of pizza, one that takes you to a different country, you just might want to make the Lahmacun. You've got to be open minded though, as this Lahmacun is loaded with various flavors not normally found on a traditional pizza. All sorts of ingredients can be added... the common ones being tomato paste, garlic, onion and paprika. But from there, recipes can vary quite a bit... there's the addition of sumac, cumin, cinnamon, and others. But it was the addition of cumin and cinnamon that transported me to a land far away... of course, if you like staying close to home, opt to skip the cinnamon:).... especially if you aren't used to cinnamon in savory foods. But I personally loved it, as it wasn't overly pronounced. 

The Lahmacun can easily be a wonderful appetizer, cut up in small pieces...  but it can also be a meal in itself. You'll find Lahmacun varies from place to place, depending on the spices used. Interestingly, there's also a different take on it... made with spinach and feta cheese, a vegetarian version I haven't yet tried, but sounds delicious as well. I ended up looking at Saveur's version  for the Lahmacun I made... and from there, I sort of adjusted the measurements. I wanted to use a bit more meat... so I could try a  quicker version of the Lahmacun, using tortillas instead of the yeasted dough. Because I increased the amount of meat, I also ended up adjusting some of the spices as well... but you can easily play around with spice amounts according to preference. 

I found out that using tortillas for the base of the pizza works remarkably well, especially if you are short on time. I liked both... but preferred the homemade yeasted dough because it tastes more like a pizza:)... and it's more traditional. But, regardless, what you use, be it tortillas or the yeast dough, you'll definitely taste a different sort of pizza. It's delicious... or at least I think so:). Hope you enjoy...   

Note: When baking the Lahmacun, if the homemade dough is stretched out thin enough, you will notice the crust bakes up quite crispy. I like to sort of cover them( after I remove them from the oven) so they soften up a bit and can be "rollable"...  the moist meat topping will naturally soften over time without being covered. 

And you don't have to roll up the pizza... you can eat the Lahmacun as you would a regular pizza slice.

Tip: The Lahmacun can be eaten warm, or at room temperature... so it's an ideal picnic bread. I like to also freeze a few... so I can have later on during the week(s). Just reheat in the toaster oven. 

~Also, the meat mixture can last several days in the fridge, so if you want to make a fresh Lahmacun a couple of days in a row, you can... otherwise just freeze some of the meat mixture and take out and defrost when needed. 

You will need: inspired by Saveur

Flatbread Dough: can use store- bought/homemade tortillas for a quick alternative

2 cups flour, plus more

1 tsp. sugar 

2 tsps instant yeast

1 1⁄2 tsp. kosher salt

3/4 cup warm water (110-115 deg F)

Lamb Topping: for 1 dough recipe + 6( 6/8 inch flour tortillas)... or double amount of dough recipe if using the whole amount of lamb topping... or freeze half. 

8 oz. ground lamb

1⁄4 cup extra-virgin olive oil

4-6 TBS tomato paste (can use lesser amount) 

3 TBS minced flat-leaf parsley

1⁄2 tsp. hot smoked paprika(can use sweet paprika/cayenne pepper)

3⁄4 tsp. ground cumin

1 tsp. sweet paprika

1⁄4 tsp. ground cinnamon(can  be optional, if you don't like cinnamon)

1/2 tsp kosher salt, or to taste 

3-4 cloves garlic, grated

2 small/medium tomatoes(1/3 cup), grated

1 small onion(1/2 cup), grated

1 jalapeno chile minced

Extra:

chopped parsley,

sliced onion, 

chopped cucumbers, tomatoes

lemon wedges(this is quite important, and shouldn't be skipped... it brightens the dish)  

salt as needed

Yoghurt Sauce: optional

1 cup yoghurt( or a mix with sour cream)

1-2 tsp za'atar, or sumac to taste

freshly grated garlic, a touch...or to taste

Serve with: 

Ayran yoghurt drink (equal amounts of yoghurt and water, seasoned with a bit of salt.) 

Directions:

Make the Meat Topping:

1. Grind lamb, if needed... 

2. In a large bowl, combine oil, tomato paste, parsley, hot smoked paprika or cayenne, cumin, sweet paprika, and cinnamon.... add  ground lamb. 

3. Grate garlic, tomatoes, onion, and chop chile. Combine everything and season with salt; set topping aside. You can do this overnight for better flavor. 

Make Dough:

1. Combine flour, sugar, yeast and salt in a mixer bowl(or food processor, as in my case)...  and mix a few  seconds to combine.

2. Measure out 3⁄4 cup warm water( heated to 115 deg F)add it to the flour mixture.

3. Mix/knead with a dough hook until you get a smooth dough... about 6 minutes. If using a food processor, process until a ball of dough forms around the edge of the food processor bowl... 1-2 minutes. 

4. Transfer dough to a lightly floured surface and knead  a few seconds more just to bring the dough together smoothly.

5. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let dough rest until doubled in size, about 1 hour (or so). 

6. Divide dough into 4 portions, and roll each portion into a ball. 

7. Transfer dough balls to a floured baking sheet or counter) and cover with a damp tea towel and let it rest for  about 45 minutes(or so).  

Bake Lahmacun:

• Place a pizza stone in bottom third of oven
• Preheat oven to 475° deg F.... for about 30 minutes

1.Working with one dough ball at a time and using a rolling pin, roll dough into a 10" disk. If you don't want a "bubbly" crust you can dock the crust using a fork... I did that to a few of mine.

2. Brush off excess flour and transfer dough to a piece of parchment paper... I sort of rolled out all the dough pieces and placed some plastic wrap between each...  but you can do one at a time.   

3. Spoon about 3–4 tablespoons of meat topping onto dough and spread topping evenly to edges. I noticed if you don't want to have the edge puff up as you would on a normal pizza, you will need to spread the meat all the way to the edge... otherwise the edge will puff up a bit and be thicker( as were mine). Season with a bit of  kosher salt.

4. Transfer pizza and parchment paper to the hot baking stone.

5. Bake until dough is golden brown and topping is cooked, 6–8 minutes. 

6. Repeat with remaining dough and topping; serve warm or at room temperature.  

Note: You can use tortillas, instead of the homemade dough for a quicker version.... I found out that you really need to spread the meat all the way to the edges, otherwise the edges can burn a bit. 

~On the spur of the moment, I made a quick yoghurt zaatar sauce to drizzle on the Lahmacun... with some fresh sliced leek. But you can simply add any toppings you like.

Stromboli...

Stromboli...I recently received an email from a reader who wanted to know if I would ever make Stromboli. Well, I've made Stromboli before...but it's been a long time. I didn't promise my reader that I would post a Stromboli recipe, rather I explained the process to her in the email. But I ended up making the Stromboli recently:)...

So this is for "M " .... and for those of you who would like to try it as well:). Hope you enjoy...

Note:

• I ended up using a Bagel recipe... just because the dough is easy to work with and can handle all the heavy filling. It's a bit sturdier than a normal pizza dough and you can roll it much easier. It's just a great dough.... and tasty. You will need a strong mixer to do all the kneading...
• This recipe makes 2 LARGE Stromboli loaves. I ended up freezing one of the loaves(the pesto one) just to test out the "freezing" idea....it took me most all day to defrost the filled Stromboli and get the dough to room temperature....so I would suggest freezing the dough only.... defrosting it, and then bringing it to room temperature before proceeding to fill it. I ended up baking the pesto Stromboli in the evening... therefore not the best photos.
• The Stromboli will have "tunnels" throughout...it is normal as the cheese melts and leaves a gap.
• You can fill the Stromboli with whatever meats you prefer... I did a more traditional version. But feel free to even do a vegetarian version... using sauteed vegetables.
• Deli meats and Parmesan cheese can be quite salty... so try not to add too much of it. You can of course use just one type of deli meat.
• You can cut the slices in squares...use them as an appetizer for entertaining.

You will need: makes 2 very large Stromboli loaves... or you can make one Stromboli and use the rest of the dough to make pizza...or freeze the dough for later.

1 recipe for Bagels, or use your favorite pizza dough

deli meats of choice...salami, ham, prosciutto, etc.

roasted red bell peppers, blotted dry

mozzarella cheese

Parmesan cheese

pesto, optional

Italian seasoning

egg for brushing loaves

pizza sauce for dipping

Directions:

1. Make bagel dough recipe.... to step 5 of the Best-Ever Bagels.

2. After dough has risen...divide into 2 pieces of equal size.(if you like, you can actually divide them into 4 pieces and make smaller Stromboli)

3. Roll out dough in a rectangle to about 1/2 inch thickness....my rectangle was 14x17 inches.

4. Sprinkle mozzarella cheese over dough( 1 -2 cups...I used about 2 cups)...leaving a 2 inch border. Sprinkle with a bit of Parmesan cheese( 1/4 cup or so).... not too much, as the filling can get over salty.

5. Top with thin slices of deli meat... ham and salami( I used about 9 each). Don't overdo the meats...as they too can be salty.

6. Blot the roasted red bell peppers of all moisture...and then cut into strips and add on top of the meat....I used about 2 roasted bell peppers per loaf. You can use store-bought roasted bell peppers.

7. Add a few strips of prosciutto... I used about 4 slices per loaf, cut in strips.

8. Sprinkle a couple of pinches of Italian seasoning all over.

9. I made the second loaf with some pesto, Havarti cheese, roasted bell peppers, Parmesan and deli meats. You can substitute the pesto with a bit of pizza sauce instead...not too much or it will make the filling soggy.

10. Roll the dough over the filling just as you would a jelly roll/cinnamon roll....at this point you can brush the outside edge with a bit of egg wash (the same egg wash you will be brushing the rolled loaves with). I didn't as I plumb forgot... taking too many photos:).

11. Pinch the ends and the seam.

12. Place the loaf/loaves on a parchment lined baking sheet and let rise for 25-30 minutes or until puffed a bit.

13. Brush with egg wash...beaten egg and 2 TBS water. Make sure to brush the entire loaf.

14. You can cut small slits on top of the dough to let the steam escape...it probably isn't necessary. I made my slits a bit too big, and in the end some cheese oozed out. I just scooped it back inside.

15. Bake in a preheated 400 deg oven....center rack... for about 25-30 minutes or until nicely browned. I left mine for 30 minutes...just to ensure the middle was cooked through.

16. Allow to cool and rest for about 10 minutes or so before cutting into it. Cut using a sharp serrated knife. Re-heat leftovers in a toaster oven/oven.

17. You can serve the Stromboli with a side of pizza sauce for dipping.

Open-Face Greek Kofta...on Flatbread

Open-Face Greek Turkey Kofta...on Flatbread. The recipe for this pizza-like flatbread was actually inspired by a recipe from MasterChef Australia. I'd never made such a recipe and the idea of spreading raw ground meat on top of a flatbread was interesting....it piqued my interest...to the point of making it the next day:). I was actually curious to see how the raw meat would play out in the recipe.

Even though I ended up using some ground turkey meat for my open kofta, I think it would work exceptionally well with some ground lamb meat. The meat filling can be made ahead and kept in the fridge... so it's especially nice to be able make a quick lunch when time is short. I really liked how well the turkey cooked under the broiler.....and liked it even better when I noticed that the meat actually adheres to the flatbread. This helps tremendously when eating it...even when cutting it.

Since I had some homemade naan/pita bread in the freezer, I was able to make a super quick lunch for us. The original recipe uses store-bought pita bread, so that's definitely another option. I love the fresh ingredients that top the koftas. Feel free to adjust spices according to preference... and add different toppings. You can actually vary the meat seasonings and make it different each time.

This recipe was such a nice change from regular pizzas. It actually reminded me of a Greek gyro...even the whole kitchen smelled like our local gyro restaurant:). I loved how I was able to use some of my ground meat for something other than meatballs or taco meat:). And yes, what seemed strange to me at the beginning...to place raw meat on cooked bread...actually worked! Absolutely loved this dish and will definitely make again. Feel free to check the original beef recipe...as mine is a bit different. Hope you enjoy....

Tip: As a variation, try topping the baked kofta with a sunny side-up egg... we had that for brunch one day, and it was delicious:)...it would be even better to mix the meat with some Italian herbs for a "sausage-like patty" and then you have a more traditional egg/sausage breakfast sandwich:).

~You can also use the meat mixture to make regular koftas...and grill them.

You will need: inspired by MasterChef Australia's Open-Beef Kofta and HERE

• makes about 8-10 (6 inch flatbread) open-face koftas

Meat Mince:

1.25 lbs. ground meat*

Seasonings:

1/4 tsp ground cardamom

1/2 tsp ground cumin

1/2 tsp ground coriander

1 TBS dried onion flakes(or 1/3 cup sauteed onion)

zest of half a lemon

1 large garlic, grated

2 tsps whole grain mustard

4 sprigs fresh cilantro(leaves and stems), chopped

1 egg

salt/pepper, to taste

* I used turkey(grind my own from dark and white), but you can also use beef, lamb, chicken

Bread:

flatbread

drizzle of olive oil

Toppings: any or all

strained yoghurt (or Greek-style)

red onion, thinly sliced

fresh cilantro leaves,

chopped tomato

cucumber(small Lebanese style), thinly sliced

drizzle of olive oil

feta cheese

Directions:

1. Mix the meat with the seasonings until fully incorporated....at this point you can refrigerate for a day or so.... or use immediately.

PRE-HEAT OVEN to 500 deg F...place top rack as close to the heating element as possible

2. Brush the bottom of the flatbread with a bit of olive oil....

3. Spread some of the seasoned meat on top of the flatbread...about 1/3-1/2 cup...just so it is evenly spread to the edge of flatbread.

4. Place koftas on a parchment-lined baking sheet pan.

5. Bake 6-9 minutes...or until meat is cooked and bread is crisp. Keep an eye on them as every oven is different and timing can vary. You can also make this in a toaster oven as well.

6. Top with yoghurt and fresh toppings of choice....and a drizzle of olive oil, maybe a pinch of kosher salt.

Peter Reinhart's (Napoletana) Pizza Dough....Grilled and Baked

Baked pizza...

Grilled pizza...

Peter Reinhart's Napoletana Pizza Dough....Grilled/Baked. For some time now, I have been experimenting with pizza doughs....grilled and baked pizzas. I love working with any type of bread dough, so experimenting with pizza doughs was actually quite fun for me...

Ever since my husband had his first taste of grilled pizza, he's been requesting it quite often. He loves the smoky, "wood-fired" flavor of the grilled pizza. I knew he wouldn't mind having pizza more than once a week...while I was experimenting:).

I decided to try some other pizza dough recipes... just to see if I could come up with another "favorite" pizza dough(besides the usual recipe I use). In the process, I came across Peter Reinhart's Napoletana Pizza. It seemed that everyone was raving about it. I was willing to give it a try, especially since I absolutely love his 100% whole wheat bread recipe. I knew the pizza dough would probably not disappoint. He does have a variation to this pizza dough recipe, found in his cookbook~ Bread Baker's Apprentice. The recipe that I used, via The Fresh Loaf, can be found in his American Pie cookbook. Both recipes are similar...except one uses bread flour, more oil, and icy cold water( instead of the room temp). However, they both require you to refrigerate the dough overnight... giving you better flavor and texture.

In any case, I ended up doing a pizza on the grill (my adaptation) and another in the oven (original version). I really liked them both. The neat thing about it is that you can make the dough in advance and even freeze it for later use.....you just need to thaw it in the fridge the night before you want to bake it and allow ample time for it to get to room temp before using it. I loved the taste and the slight chew the dough had...it was a light( airy) sort of dough and not dense at all. I have posted the grilled version, as well as the baked. Feel free to do whatever version you prefer. Hopefully, it is not confusing:)... You know, I really liked it and will be making it again.

BTW, the toppings I used were not authentic Napoletana... typical tomatoes, and mozzarella cheese. I chose to add a few more toppings( just because I had some other veggies that needed to be used up) and therefore the pizza isn't a true Napoletana pizza. So I put the Napoletana in parentheses. Do feel free to make the original Napoletana version. Hope you enjoy....

The Dough: From: Peter Reinhart's cookbook American Pie via: The Fresh Loaf

~Makes 4(10-inch) pizzas~

5 cups all purpose flour

1 Tablespoon sugar or honey

2 teaspoons salt (or 3 1/2 teaspoons kosher salt)

1 teaspoon instant yeast

2 Tablespoons olive oil

1 3/4 - 2 cups room temp. water

Directions:

Day 1:

Combine all of the ingredients in a large mixing bowl and mix/knead for 2 minutes. Let rest for 5 minutes. Knead again for 3 to 5 minutes, adding more water or flour if necessary. You want the dough to be wetter and stickier than your typical bread dough but it should still be dry enough that it pulls away from the side of the bowl when you mix it. The dough should only stick to the bottom of the mixer bowl.

Divide the dough into 4 pieces. Place each one into an oiled freezer bag or you can brush the outside of the dough with olive oil and then place it into the bag. Leave in the fridge overnight.

Day 2:

~If you aren't going to bake them the following day, you can place the bags in the freezer. The evening before you intend to bake them, remove the frozen dough balls to the refrigerator to thaw.~

Remove the dough from the fridge( stretch it out a bit) and let it warm to room temperature for 2+ hours( mine took well over 2 hours, more like 3 hrs.) before you intend to bake it. The dough should have a room temp feel and not be cold. You should see small bubbles in the dough ... especially when you lift the edge of the dough...you basically want to see that the yeast is activated.(see photo). So, depending on the temp in the house the time can vary. I like to place my dough where the sun beats on it and warms it(just make sure you cover it with a plastic wrap so that the dough doesn't form a skin).

Grilling the pizza:

Take the dough place it on a piece of wax/parchment paper and squirt some oil on it. Begin to stretch the dough with your hands into a circle( or whatever shape you like). I like to stretch my dough rather than roll it. You get more bubbles(air pockets) in the dough that way. Preheat your grill to med/high . Place the dough on the grill and peel the wax paper....the wax paper helps you keep the shape of the dough as you transfer it onto the grill...you can skip the wax paper if you like. Cook the pizza dough until the top becomes dry and the bottom has a nice crust.

Turn over and lower the heat a bit. Immediately add the sauce and toppings. You can also remove the pizza from the grill while adding the toppings and then place it back on the grill . (It is probably easier to do it this way, especially if you are doing it for the first time).

Grill until cheese is melted....lifting and checking the bottom of the dough so as not to burn. Drizzle a bit of olive oil and sprinkle with crushed red pepper.

A really good "secret" is to brush the grilled pizza dough with a mixture of crushed garlic and olive oil... before adding any other toppings. You can also use marinara sauce....even some bbq sauce with grilled chicken.....

Baking the pizza: Preheat your oven and pizza stone at 450-475 deg for about 30-40 minutes or so. I like to place my pizza stone on the lower third rack of the oven. This way, I get a nice bottom crust and the cheese doesn't burn.

Place some oil on a piece of parchment paper and begin to stretch out the dough in a circle. I like to stretch my dough thin in the center and leave a thicker crust on the outside. Spread your favorite sauce and toppings. Using a pizza peel or the back of a cookie sheet, place the pizza along with the parchment paper onto the preheated stone and bake for about 8 minutes(+/-, depending on thickness and oven temp.).

The cheese should be bubbling and the bottom of the crust golden and crispy.

Bagel Dough Revisited...Grilled Pizza!

Bagel Dough Revisted...Grilled Pizza. I love grilled pizza. It has become one of my favorites summer meals. I've been meaning to share this with you for some time now. I think it's wonderful to be able to make your own pizza at home ...and grilling the pizza is a great alternative to using the oven. The grill is a great tool to use, especially when you want to keep the heat out of the kitchen during the hot summer months. You also get this " wood-fired" cripsy pizza crust that is quite different from an oven baked pizza. I have tried many pizza dough recipes. Many were good. But it was the bagel dough recipe that was a winner for me....at least so far:). I never intended to use the bagel dough to make grilled pizzas, but one day, when I was making bagels, I decided to keep some dough to make a quick lunch. I immediately thought of making a grilled pizza using a bit of the bagel dough. I did...and we loved it.

I remember when I first started making grilled pizzas. I was scared of having my pizza dough fall through the cracks or stick to the grill. I was hesitant at first to even attempt it. But one day, I decided to make it. I think I might have used a pita bread dough recipe to make the grilled pizzas. Since then, I have gained a bit of confidence and have tried making different kinds of pizza doughs....just to vary it up a bit. The bagel dough recipe really has become a favorite as it is a wonderful dough to work with....and tastes great. You can easily add some Italian dried herbs to the dough, if you like.

When making the grilled pizza, it is good to keep in mind that both sides of the dough need to be oiled well. This ensures that your pizza won't stick and that it gets a nice crispy texture. It is equally important to pre-heat your grill on med/high before placing the dough on the grill. I like to stretch out the dough pretty thin. This way the crust cooks quicker. Once the dough forms surface bubbles, you can then flip it over on the second side and lower the heat. It is only then that you add the sauce/seasoned oil/pesto/etc. and the toppings. I ended up using some veggies and some cheese on this one, but you can easily be creative with sauces and toppings. Just make sure you do not overload the pizzas with too many toppings. This is just a basic recipe for the pizza dough ...so be creative with toppings. Hope you enjoy....

Tip: You will need to have all the toppings ready and in close proximity.. grilling the dough and topping the pizza requires you to work quickly. You can take the pizza dough off the grill to add the toppings and then place it back on the grill. This will help your dough not to burn. If need be, always adjust heat.

The dough can be refrigerated overnight for even better flavor.

You will need: Bagel Dough ~ You can use the bagel recipe to make 12 bagels and 2 pizzas(8-10inch) or use the whole dough to make pizzas. If I would make the whole batch, I would freeze some dough for use on another day.

6 2/3 -7 cups bread flour

1 TBS table salt

1 TBS instant yeast

2 TBS sugar

1 TBS oil

2 1/4 cups warm water(110˚-115˚)

Directions:

Combine flour, salt and yeast in a mixer bowl. Add sugar and oil to the water and pour over the dry ingredients. Knead well for about 7-8 minutes using the kneading attachment on your mixer. You should use the med/low speed. The dough should cling only to the bottom of the mixer bowl and not the sides. Form into a ball and put into an oiled bowl turning once to coat dough. Cover with plastic and let rise one hour or until doubled.

At this point, you can proceed to do some bagels and reserve some dough for the pizza..like I did. Or, you can divide dough in pizza size pieces and wrap well and freeze for later use(which I've done before). If you want to freeze the dough, you will need to thoroughly defrost and bring to room temperature before making pizzas. Allow enough time to defrost and get to room temp.

Making Pizzas:

Preheat grill to MED/HIGH.

After the dough has doubled in size, take a grapefruit size piece( or whatever size you like) and roll it out(on oiled surface) to about 10 inches....or stretch it out with your hands. Drizzle oil on top of dough as well. Make sure the bottom and the top of the dough are oiled...this ensures that the dough does not stick on the grill.(I haven't had a problem with my pizzas sticking...)

Oil the grill and place pizza dough on hot grill. Cook for 1 minute or so ...or until you see grill marks when you peek under the dough. You should see the top of the dough puffing and making bubbles. Lower heat to medium and flip the pizza dough on second side. Brush with seasoned olive oil(add some minced garlic to the oil along with some Italian spices),or brush with olive oil and sprinkle some smoked paprika and your favorite herbs. You can also use some pesto, chopped sundried tomatoes, pasta sauce, etc. Add toppings and cheese.

Lower heat, if needed so that you do not burn the underside. Sprinkle with fresh basil/arugula and/or chile flakes and/or parmesan...

Italian Cheese Bread... Quick and delicious!

Italian Cheese Bread... Quick and delicious! I have been making this cheese bread for years now and we absolutely LOVE it. I originally got this recipe from a Taste of Home magazine. I wrote the recipe down and didn't try it until some time later. When I finally made it, I was thrilled! It was just wonderful... So here is yet another of my favorite recipes, that I hope you will try someday. I love the fact that you can make this bread in under an hour...from start to finish. Really!! It takes less than an hour to knead, rise and bake....that's when the instant yeast comes in handy( I use SAF instant yeast). Oh, and the bread is soft, cheesy and quite delicious:). It goes mighty well next to some garlic/olive oil linguine....not to mention lasagna, manicotii, stuffed shells, etc. Try it as an appetizer, and you will see them disappear. I have also made this into a regular pizza... adding ham, olives, chopped onions, bell peppers, etc. I used some chopped fresh tomatoes and skipped the tomato sauce. Just don't overdo the toppings...a little goes a long way. I actually made the pizza version one day for my dad... and he loved it. He couldn't believe how quickly it came together and kept saying, "You made this from scratch?" ! Well, I hope you will enjoy it. Be creative when making this...use different kinds of cheeses, add garlic, use different salad dressings, different spices or make the dough thicker or thinner depending on your taste. But, I would probably do the original version before venturing out... Also, the amount of cheese you use depends how cheesy you want your bread to be...use more or less to your liking. Either way, I think you will love this.

Dough:
2 1/2 cups flour

1 TBS instant yeast

1 cup warm water (120 deg)

1 TBS oil (I used olive oil)

1 tsp. sugar

1 tsp. salt

Topping:

1/4 tsp. salt

dash of pepper

1/4 tsp. oregano

1/4 tsp. garlic powder

1/4 tsp. thyme

1 TBS dried chopped onion(optional)

1/4 tsp dried chile flakes(optional)

Mix spices in a bowl. You can also just use some(about 1 TBS) Italian seasoning instead. Set aside.

"SAUCE" and CHEESE:

1/4-1/3 cup Italian dressing(you can also vary this by using other dressings...though I usually stick with Italian)

1-4 TBS Parmesan cheese, grated

1 cup Mozzarella cheese, grated*

* you can use as little or as much cheese as you like, you can also vary the type of cheese(try some smoked cheese) as well.

DIRECTIONS:

Make the dough: In a measuring cup, combine the water and the oil. Set aside. In mixer bowl, add the flour, salt, sugar and instant yeast. Stir to combine and then add the water and oil.

Knead for 5 minutes until smooth.

Form in to a ball.

Cover and let rise for 20-30 minutes( I like to stick mine in the oven...so it would be free of drafts). Spread dough onto a greased 12 inch pizza pan. I split mine between 2 (8-10 inch) round pans.

If you want a thicker bread, just use one larger pan.

Brush with 1/4- 1/3 cup Italian dressing.

Sprinkle with the spices over the dressing, then with Parmesan Cheese and grated Mozzarella.

Bake at 450 for about 15-20 minutes.

Cut into wedges.

Serve it with pasta....serve it as an appetizer.... or make it into a pizza by adding other toppings such as ham,mushrooms,olives,etc.