Zucchini and Saugage Flatbread Pizza

Yum

Father's Day is next weekend and I think this recipe will excite him to no end.

My father always loved a good pizza.  Today there are so many options on which to use as a base for the pizza it opens up a endless variations.

Today we are using Flatbread.  I found a really nice flatbread pizza at the store made by Brooklyn Bred Pizza Crust Thin Traditional.  It's really long and the dough is thin enough to crisp up well.  If you can't find this brand any brand will do.  Naan makes a great pizza!

What makes this pizza different.  Well the toppings for one.  We have zucchini.  Not just any old zucchini, but one that is broiled and seasoned just right with a touch of Italian Seasoning.  This creates a moist and crispy zucchini round that is just a fabulous topping.  The other is sausage.  What's better than sausage on a pizza?  But in this case to keep this a little healthier I chose a great turkey mild Italian sausage.  This flavor combination is awesome together.  You and your family are gonna love it.

Everyone loves a good pizza and this is the perfect dish to serve Dad on Father's Day!  It a little different than your normal burger or steak but just as hearty when you serve it with a nice Italian side salad, and a beer! Plus the best part is that you can have this done and served in about 30 minutes.  Don't you just love quick meals.

Being a quick meal allows you to spend more time with your loved ones.  Win, Win!  I would say that this is perfect for a weeknight, or Friday night pizza night as well.  Heck, pizza is good anytime in my book!

One flatbread serves 2 people, maybe 3, so if you are feeding more just make two!

Happy Father's Day to all the guys out there!  What would we do without their strong guidance and love.

Enjoy!





Zucchini and Sausage Flatbread Pizza

serves 2-3

1 Long Rectangular Flatbread Pizza Crust (such as Brooklyn Bred)
1/2 cup pizza sauce
9 oz of Turkey mild or hot Italian Sausage, casings removed
1 tsp Italian Seasoning
1/2 tsp salt
1 medium zucchini
1/2 cup mozzarella cheese, shredded
olive oil

Preheat oven to broil. Trim the zucchini, then cut into ⅓-inch-thick rounds. Place zucchini on a lightly oiled baking sheet. Season with salt, pepper, and the Italian seasoning. Place under broiler and broil until softened and browned, 5-7 minutes. (TIP: Keep an eye on the zucchini—it can burn easily.) Remove sheet from broiler, then adjust oven temperature to 450 degrees.

Heat a drizzle of olive oil in a large skillet over medium-high heat. Remove sausage from casings; discard casings. Add sausage to pan, breaking up meat into small pieces. Cook, tossing occasionally, until cooked through, 4-6 minutes.

Place flatbreads on baking sheet. Spread sauce evenly over the flatbread. Scatter mozzarella over the sauce, then arrange the zucchini and the sausage on top.

Bake in oven until cheese melts and crust is golden brown and crisp, 5-7 minutes. Cut into slices, and serve.

10 One Pot Meals that Dramatically Decrease the Heat in your Kitchen

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It's summertime and boy is it hot!

The last thing I want to do is turn on the oven when it is over 100 degrees outside.  I don't even want to grill until the sun starts to set which isn't until around 8pm in my area.  So what do we do about getting dinner on the table during the week when we have schedules to keep?  Use the stove, and make a one pot meal!

One pot means less dishes to wash. Yea!  One pot means any vessel from a saucepan to a skillet.  One pot means simple to make, quick dishes made on the stovetop which = less heat!

10 One Pot Meals that Dramatically Decrease the Heat in your Kitchen

I have TEN unforgettable recipes for you that will keep your kitchen cool and your family wanting more!

One Pot Meat Lovers Pizza Ravioli Bake

One Pot Tortellini with Sausage and Spinach in a Tomato Basil Sauce

One Pot Lemon Herb Chicken and Rice

One Pot Dish: Cilantro Lime Chicken with Rice and Beans

One Pot Meal: Chicken and Asparagus Skillet Supper

Mediterranean Lemon Chicken

Chili Mac

Beef Stroganoff with Horseradish Sour Cream

One Pot Pasta

Chicken and Sausage Jambalaya

One Pot Tortellini with Sausage and Spinach in a Tomato Basil Sauce

Yum

Do you ever get a craving for something that you think is strange?

Well I do.  Every now and then I crave marinara sauce, or meat sauce.  Any red Italian sauce actually.  I know, I think it's strange too.  It's not the pasta that I'm craving (although who doesn't crave pasta!) but it's actually the sauce.  I know this because I can have a delicious chicken Parmesan dripping with marinara and be perfectly satisfied without any pasta.

So this 'red sauce' craving hit me big time over the long holiday weekend.  I mean I was rooting through my food on hand looking for anything I could make that a red sauce would go on.  I only had 1 can of diced tomatoes on hand!  How could that be???  I'm always stocked, but not on the day the craving hit.  Figures....but I did find a jar of a yummy tomato basil sauce in a jar that I had hidden away.  So it hit me that will make a variation of a one pot dish that I love, Ravioli Florentine which is a family favorite. 

Oh boy, no ravioli to be found in the frig or the freezer, but I did find some tortellini.  Bingo!  Substitution time, and with a few alterations on the original dish I came up with a winner!

Adding a nice Italian turkey sausage to the sauce gave it some body and wonderful spicy flavor.  The flavors of fresh basil add a fresh taste that jazzes it up.  Just look at this meaty sauce! 

All in one pot.  Don't you love that?  Plus the clean up is a breeze and I hate doing dishes!  This would work great as a weeknight meal as it can be done in 30 minutes.  So the result is we both loved it, and it satisfied my craving...until next time.

Enjoy!



One Pot Tortellini with Sausage and Spinach in a Tomato Basil Sauce

serves 4

2 Tbsp olive oil

2 cloves garlic, minced

1/2 lb turkey Italian sausage, casings removed (about 3 links)

1/2 (24 oz) jar tomato basil sauce

1 (14.5 oz) can finely diced tomatoes

1/4 cup water

1 tsp Italian seasoning

1 (9 oz) pkg refrigerated cheese tortellini

2 cups packed fresh spinach, roughly chopped

salt & pepper to taste 

2 Tbsp basil, chopped

Heat olive oil in a large skillet medium heat. Add garlic and sauté 30 seconds then add sausage using a wooden spoon to break it into pieces as it browns.  Cook until it is cooked through, about 6-7 minutes.  

Add in tomato basil sauce, tomatoes, water, and seasoning and bring to a simmer. Add tortellini making sure they are covered in the sauce.  Cook on medium low about 10 minutes until pasta is tender.  Stir occasionally.  Add spinach and season with black pepper and salt if needed.   Cook several minutes until spinach has wilted.  Remove from heat and sprinkle with chopped basil.  

Breakfast Baking with King Arthur Flour: Sausage, Apple, and Cheddar Pocket Pies

The other day I told you that I recently took a class at our new Sur La Table.  They partnered with King Arthur Flour to present a fun, hands-on class featuring Breakfast Baking.

King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 bringing top-quality flours to bakers in the United States. Today they reside in Vermont and produce some of the best flours I've ever used.

I was so excited to have the chance to attend a backing class in conjunction with King Arthur Flour.  It was fabulous.  We made 3 different baked items in about 2 1/2 hours. Today I'm bringing you the second item we made, Sausage, apple, and Cheddar Pocket Pies.  

When I saw this on the menu I was thinking "Seriously? what a strange combination of items.  Apples and Sausage?  I don't think I'm going to like this....."  But we made them and I was the first to try them.  I think others in the class were thinking the same thing a me as they all watched me take a bite.  O M G...you would not believe the flavor profile.  Totally savory, with a smoky, onion flavor.  Subtle cheese for some gooey texture and then barely a hint of sweetness from the apple.  Excellent!

These are perfect for lunch, snacks on the go, or even a light dinner with a salad. You can make them as suggested in a 6" circle, or make them with a 3" circle for appetizers or snacks.  Whatever you like, it's very versatile, but make them you must!

Enjoy!


My previous item from this Breakfast Baking with King Arthur Flour is here. (Pumpkin Streusel Coffee Cake)




Sausage, Apple, and Cheddar Pocket Pies

source: adapted from King Arthur Flour

PREP     30 mins. to 40 mins.
BAKE     30 mins. to 35 mins.
TOTAL   1 hrs 30 mins. to 1 hrs 45 mins.
YIELD    8 pocket pies


Pastry
2 1/2 cups King Arthur Perfect Pastry Blend
1/2 teaspoon salt
1 cup (16 tablespoons) cold unsalted butter
1/4 to 1/2 cup ice water

Filling
10 ounces sausage meat, uncooked
1 cup peeled and diced Granny Smith apple
1 cup diced onion
1/2 cup (2 ounces) grated cheddar cheese
1/4 teaspoon ground black pepper

Directions
1) To make the pastry: Combine the flour, cheese powder, and salt.

2) Work in the butter until larger, pea-sized clumps form.

3) Drizzle in the ice water and toss, adding more water if necessary to make the dough cohesive.

4) Divide the dough in half, and shape each half into a disk. Wrap and refrigerate for at least 30 minutes.

5) To make the filling: Stir together all the ingredients.

6) Preheat the oven to 400°F.

7) Roll out each disk on a floured surface. Using a mini pie mold, 6" cutter, or circle template, cut out 16 circles, re-rolling the dough as necessary.

8) Place a heaping 1/4 cup filling in the center of eight pastry circles.

9) Dampen the dough around the filling with water, and top with an unfilled circle.

10) Seal with the help of a pie mold, or by pinching the edges with your fingers or a fork.

11) Place the pocket pies on a baking sheet, and bake for 15 minutes. Lower the temperature to 350°F and bake for an additional 15 to 20 minutes, until golden brown.

12) Remove the pies from the oven, and serve warm. Refrigerate any leftovers.

Pigs in a Blanket

As a throwback for breakfast or brunch who doesn't love sausage wrapped in a pancake?

These are not your little hot dog wienies wrapped in a cresent dough...no sir!  These are good old fashioned pancakes with a breakfast link sausage inside.  Like the kind you used to get at a road side diner when you were traveling with your family.

Hard to resist these little babies for breakfast, and the kids love 'em!  I woke up this weekend and had a hankerin' for some so I decided to whip them up.  It's really simple to so.  These would be the perfect slumber party breakfast, summer brunch, or weekend family breakfast!

You should note that you need to have the sausage links cooked first before you start the pancakes.  You want a fluffy tender pancake that will easily roll around the sausage.  Make sure to roll them up while they are still fresh and hot so they mold around the link.

Hope you enjoy some comfort food this weekend!



Pigs in a Blanket

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 eggs, lightly beaten
1 c plus 2 T buttermilk
2 T cup vegetable oil
8-9 pork sausage links, cooked


In a large bowl, combine the flour, baking soda, baking powder and salt. Combine eggs, buttermilk and oil; blend into dry ingredients.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Roll each pancake around a sausage link.  Serve topped with your favorite syrup.

New York Style Sausage and Mushroom Pizza

Pizza has to been one of America's favorite foods.

It's so versatile that every region has their own version, both with the crust and the toppings!  Some examples are NY Style, Chicago Deep Dish, Detroit Sicilian Square and California Style.

Experimenting with different crusts and toppings is a lot of fun to do.   I remember visiting New York and there were two things I had to eat.  Junior's Cheesecake, and NY Style pizza.  We accomplished both!  The cheesecake was outstanding, but the pizza....AWESOME.  Something I will never forget.  The ambiance of the pizza place, and the flavor of the pizza itself.  Memories that are burned in my brain.

So let's re-create a NY Style pizza.  Most important is the crust.  You have to have a nice crust that is both crispy and chewy.  I used my Best Pizza Dough Ever as the crust and it was perfect.  Next, choosing the toppings.  I chose the same topping we had in NY.  Sausage and Mushroom.  Wonderful Italian sausage is cooked and crumbled, and placed alongside the cooked mushrooms on the pizza.  A little sauce, and some fresh mozzarella and the ingredients are set.

The result turned out really good.  The crust isn't exactly like that of NY, but will never be without their water which lends a flavor we can't get here.  But, it is a great variation!

New York Style Sausage and Mushroom Pizza

makes 1 12" pizza

Pizza dough (my Favorite Pizza Dough)
Pizza Sauce (your favorite or here's mine)
1/4 lb. cremini or button mushrooms, sliced 
Kosher salt and freshly ground pepper
1/4 lb. sweet or hot Italian pork sausages, casings removed 
All-purpose flour and cornmeal for dusting
1/2 lb. fresh mozzarella cheese, thinly sliced 

Place a large pizza stone on the oven rack, and preheat an oven to 450°F, allowing at least 20 minutes for the oven to preheat fully. 

In a large frying pan, heat 1 Tbs. oil over medium-high heat. Add the mushrooms and cook, stirring, until they give off their juices and are browned, about 8 minutes. Transfer to a bowl and season with salt and pepper. Add the sausages to the pan and cook over medium-high heat, stirring and breaking them up with a wooden spoon, until no longer pink, about 10 minutes. Transfer to the bowl with the mushrooms. Set aside.

Divide the dough in half and shape each half into a ball.  Reserve one ball for another use.  Roll, pat and stretch the dough into a round about 12 inches in diameter.  Dust a pizza peel or the back of a baking sheet generously with cornmeal.  Transfer the dough to the peel.  Spread with the sauce, leaving a 3/4-inch border uncovered. Top with half of the mozzarella, and the mushroom mixture. 

Slide the pizza off the peel onto the hot stone. Bake until the crust is golden brown, about 12 minutes. Using a wide spatula or a rimless baking sheet, remove the baked pizza from the oven and transfer to a cutting board. Cut and serve.