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Category Archives: pizza sauce

Spring greens and salsa pizza

05 Tuesday Apr 2016

Posted by Zoli in healthy, pizza, pizza sauce, Sauces, tomato sauce, Uncategorized, vegan, Vegetarian

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Tags

asparagus, pizza, spring greens, vegan pizza, vegetarian pizza, zucchini

green pizza-7

green pizza-6

green pizza-4

I tried this pizza two ways–with cheese and without. Happily, both were good, but roll the pizza dough out thin since these will be drier than a gooey tomato/mozzarella pizza.

Ingredients

Pizza dough
Fresh salsa, not jarred (or sliced ripe tomato)
Fresh asparagus – 3 stalks for individual pizza or 6-8 stalks for a family pizza
1/2 – 1 whole zucchini, sliced thinly on a mandolin or by hand
1-2 garlic cloves
fresh chopped herbs such as oregano or basil (optional)
olive oil
salt and pepper
aged parmigiano or other cheese such as goat cheese or taleggio (optional)

1) Slice each asparagus stalk thinly. If making individual pizzas, use about 3 asparagus per pizza. For a larger pizza, use 6-8. Likewise, adjust how much zucchini you use to the size of your pizza.
2) Mince or thinly slice the garlic cloves and mix with olive oil, fresh ground sea salt and black pepper. Toss the sliced zucchini and asparagus in the garlic olive oil till thoroughly coated.
3) Roll out the pizza dough to make a thin crust pie.
4) Spread salsa over (I used homemade salsa with dried ancho chilies, fresh jalapeno, tomatoes, onions and garlic). Layer the zucchini and asparagus onto it. (Or goats cheese first, if using). Make sure to get all the garlic onto the pizza too. Add another grind of salt and pepper, a sprinkling of oregano or basil, and a healthy drizzle of olive oil over the pizza.
4) Cook in a pre-heated oven as you would normally a pizza, but keep an eye on it. The vegetables should be nicely roasted and the dough cooked after about 15-20 minutes.
5) Grate aged parmesan on top if desired.

green pizza-11

green pizza-10

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Easy whole milk ricotta

16 Saturday Nov 2013

Posted by Zoli in cheese, healthy, homemade cheese, italian, pizza sauce, the basics, Vegetarian

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Tags

easy cheese recipe, homemade cheese, homemade rictotta, whole milk ricotta

homemade ricotta
Ricotta means ‘twice cooked’ and is made by reheating and straining the whey leftover from the first batch of fresh cheese making. But this non-traditional and quick method tastes great too and is so incredibly easy that it’s worth doing. I needed some ricotta for my daughter’s Friday night pizza and this was ready to go in under an hour. Creamy and just a tad lemony. This recipe is the step before finishing a homemade paneer. So even easier. Plus you can save (fridge or freezer) the whey for using with bread making, in soups, or for stretching homemade mozzarella.

Just under 1 Litre or 900ml whole milk
1 tsp salt
2-3 tbs of fresh lemon juice
very fine cheese cloth or a thin, clean cotton cloth

1) Heat up the milk till foamy and just about boiling.
2) Turn off the heat. Stir in the salt, then stir in the lemon juice, a little at a time.
3) Leave to sit for about 10 minutes until the curds separate from the whey.
4) Add a little more lemon juice if needed.
5) Place a colander in a bowl, cover with cloth and pour the curds and whey through to strain. Keep the whey.
6) Let strain for about a half hour. The ricotta is done! If it is too dry, a little whey can be stirred back in to moisten it.

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