White and Red Pizza

White and Red Pizza

DOUGH:
1 package (2 ¼ teaspoons) active dry yeast
1 cup warm water
1 cup ice-cold water
1 tablespoon honey
1 tablespoon kosher salt
2 tablespoons olive oil
about 5 ¼ to 5 ½ cups bread flour

I personally like the recipe for my hummus tart for pizza crusts best found from Ecurry (PS this is my one of our favorite recipes)
OR

CRUST:

2 cups all purpose flour

1/3 cup + 2.5 tablespoons olive oil (I have used Rosemary Infused Olive Oil)

1/4 cup + 1.5 tablespoons  very cold club soda (use a little bit more or less to make a soft but non sticky dough)

1 teaspoon salt

Freshly ground black pepper

Dried herbs, (optional) – any kind you like


White Sauce: from Food.com

• 2 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 garlic clove, minced
• 2 tablespoons fresh basil, minced
• 1/2 cup parmigiano-reggiano cheese, shredded

Directions:

1. 1
   Heat butter in a small saucepan. Add flour and stir until thoroughly mixed.
2. 2
   Slowly whisk in milk, adding gradually. Stir in remaining ingredients. Will thicken upon standing.
   
   
   Notes: I did a mixture of all purpose and wheat flour. I also put half in the frig and let the other half rise at room temperature covered with a towel. 
   
   
   
   
    Veggies:
   
   
   1 Red Bell Pepper
   1 Onion thinly sliced
   1 Cup of Grape tomatoes cut into quarters
   1 Cup of peppadews sliced *(the pepadews make this pizza. They aren't so common here but they are delicious. I know most whole foods carry them)
   
   
   
   Mix all together in a bowl
   
   
   
   
   
   
   
   -Preheat oven to 400 or 500 depending upon which crust you are using. 
   -Roll out the cruse the desired thickness (if using hummus tart crust pre bake crust then assemble) 
   -Add sauce
   -mix all veggies in a bowl and the spread evenly over the pizza
   -add cheese til your hearts content. 
   
   
   If using the hummus tart bake for an additional 10 minutes
   If using the tradition dough preheat over to 500. Bake for 10-12 minutes. 
   
   
   
   
   
   Please enjoy :) 
   
   

Spicy Lentil Soup

Spicy Lentil Soup Served in an Acorn Squash

Soup:

2 Cups Lentils

1 Onion

2 Garlic Cloves

2 Tablespoons Oil

1 Tablespoon Chili Powder

8 Cups Vegetable Stock

4 Tablespoons Tomato Paste

4 Celery Sticks

Salt and Pepper

Wash Lentils and cover with cold water to soak while preparing rest of ingredients. Peel onions and chop finely. Crush, peel and chop garlic. Heat oil in large pot and saute onions and garlic for 5 minutes. Add chili powder and curry powder and cook until fragrant. Add stock and tomato paste to pot. Drain lentils and add to pot. Bring to a boil, cover and simmer for 45 minutes or until lentils are tender. Wash and slice celery finely. Stir through soup. Season with salt and pepper.

Acorn Squash (Optional):

Before preparing soup, preheat oven to 400. Cut small acorn squash in half. slice diagonals in squash and sprinkle with salt, pepper and olive oil. Roast in over for 30 minutes. (prepare enough halves for number of people eating. You can remove skin or leave it in tact. If leaving in tact its a good idea to loosen squash from skin with knife or fork.