Pizza Please....Heavy on the Veggies!

Well...I made pizza last the other night for dinner and it was so popular that we decided to have pizza night - twice! This pizza has a whole wheat crust and is baked at a high temp (500 degrees)....and, with convection. Yes, I said it. I do use the convection on my oven, just not for most things. But pizza (and some casseroles) fall under the umbrella of why I'd use convection. It doesn't take long to cook either. I used a large cookie sheet for this and the total bake time was just under 20 minutes. Crunchy crust, bubbly brown cheese....Yummmm!

I like to start with the crust! (clearly.....)

In your bread maker put: 

1/2 tsp salt

1 1/4 cups water

2 TBSP Olive oil

2 cups white all purpose flour

3/4 cups of whole wheat flour

1 TBSP yeast for the bread maker (add last so it's on top)

Using the "dough" option, allow this to run though and knead and a rise, then remove before the second knead, and transfer to a floured surface. 

form your dough into a nice ball and allow to rest before rolling it out, and laying it out on a greased (and I did a foil lined) baking sheet or would fit on two smaller round pizza pans.

Next are the toppings.....

I chose to use a mild salsa as a sauce instead of pizza sauce, because I'm just not a big fan of traditional sauce....I also like to use basil pesto or sundried tomato pesto.

sliced red onion - sliced orange and yellow pepper - artichoke hearts - kalamata olives

julienned sundried tomatoes - feta cheese - shredded mozzarella cheese 

I like to put the veggies on before the cheese...it's my preference, but I'm sure what ever method of assembly that you would prefer would be fine. If you wanted to make this into a meat pizza, I would use shredded chicken or a seasoned ground sausage meat. (I would pre-cook either, and would likely boil in water to reduce the amount of grease that it would generate on the pizza)

Pre-heat your over to 500 degrees and turn on the convection. I recommend using the lowest rack in your oven for this so that you get a nice crust. It will not take long, so keep an eye out. This large pizza took around 20 minutes, but smaller pans (perhaps that are not a thick as my heavy gauge pans), will take less time. I like a browned, bubbly cheese....and this did not disappoint! Transfer immediately to wire racks to keep the bottom from getting to soggy as it cools, let it set, and enjoy!

MMmmmm...Corn Pudding!

This may one of my most favourtie recipes ever! 

I'm a pretty big fan of creamed corn, so the idea of having, a firmer, sweeter, much warmer creamed corn inspired my tastebuds to make this corn pudding recipe. It was, as so many things are, suggested by my sister wanting me to try something, and do it before she does. (In this case, I think it's so she can just get the recipe from me...) 

I looked over other recipes on-line, and took bits and pieces to make this one. I must admit.....the concept of making corn pudding was just an idea. I'd never, and still have not tried corn pudding outside these four walls. So, if this is not your idea of what a corn pudding should be, my apologies.... but in my mind, this is perfect!

Pre-Heat your oven to 350 degrees

Start by whisking together:
1/8 cup all purpose flour
1/3 cup milk

Then add:
2 eggs
1 TBSP vegetable oil (or melted butter)
2 TBSP sugar
1/2 tsp salt
fresh ground pepper (to taste)

Lastly:

Pour in a can of your favourite creamed corn

* however, if you have a 16oz can or two 8oz cans, go ahead and use them...the extra bit won't make a difference)*

Then pour mixture into a greased (I used Pam baking spray), glass, oven proof dish that is 8x8 or there about, and bake for 35-40 minutes. I like to sprinkle a little white sugar on top before it goes in the oven. (no convection)

This is like baking a custard, so you will know your pudding is finished when a knife, inserted in the centre, comes out clean...moist looking but clean, not coated. It may take more or less time depending. 

I love to serve this with a cross rib roast dinner, fresh buns and home made gravy....

or on it's own for lunch or left overs. It's so wonderful that really, 

anytime is a good time to eat this dish.

Pizza Biscuits

Looks like a muffin, but is really more of a biscuit.....

These have a not too subtle flavour of pizza, and can be modified to your liking. They are moist and very easy to prepare in a pinch when you've forgotten to put on a recipe of buns in time for dinner with your favourite winter soup.

This recipe calls for 3 cups of Biscuit mix, which I didn't have on hand, so here is a quick recipe for homemade biscuit mix...

In your food processor measure out:

3 cups all purpose flour

1 1/2 TBSP baking powder

1 tsp salt

1/2 cup shortening

Pulse until it's looks like a fine, non-lumpy powder ( will look like almond meal).

Here is the recipe for the Pizza biscuits:

3 cups of biscuit mix

1 can of condensed tomato soup (not diluted)

3/4 cup water

1 tsp. onion powder

1 tsp. italian herb mix

1/2 cup grated marble cheese ( a little extra for topping)

If you like, add:

1/2 cup diced pepperoni

1/4 cup sliced olives

I used muffin papers in tins, but I think these would be best baked as drop biscuits on parchment lined sheets.

Bake in a pre-heated 350 degree oven for 17-20 minutes.

I was able to make 24 biscuits from this recipe...so if you are doing drop biscuits, then that should be a good gauge. I used an 1/8 measure to portion out my batter. Add a pinch of cheese to the top before baking. I do not recommend using convection for any baking, and I think with this recipe in particular, it would really dry it out. These are great served warm from the oven, and reheated for lunch the next day! 

Yarn Ball Wreath

Well, as it is....I'm a bit of a wreath admirer...

In fact, I've made so many different kinds of wreaths over the years that I usually end up taking them apart to up-cycle my wreath forms, and re-use the materials (which, I'm sorry to say, have been mostly artificial flowers, which then became topiaries....which seem to be popular now that I've pulled all those apart too). 

So when I saw a wreath that was made to look like a bunch of balls of yarn, I thought I'd tackle trying to make one for myself.

In the end I decided to embellish it with some bits of gathered burlap...mostly because I ran out of foam balls and the closest store is 30 minutes away...

I bought some foam craft balls from the dollar store, which came in packages of 8 or so...I choose some that seemed to be the size of tennis balls, and some the size of ping pong balls. Then from my limited collection, I choose some colours and started to string up the foam balls into balls of yarn.

Once you have finished wrapping your ball, and your content that you've covered up any signs of the foam, make a slip knot and run a floral pin (staple) through the loop, then tighten the loop once you've pushed in the pin.

The finished product really will look like balls of yarn. Keep going until all the foam balls are covered.

Next your going to need a hanger (if you follow my method), or a metal wreath form that you can simply hot glue your balls to. 

I chose a hanger because 1) I had one, 2) it was cheap, and 3) I planned on securing my first round of balls by putting the wire through the foam, and then hot gluing the fillers.

I started with a larger ball, putting the wire through the foam, leaving a third of the ball inside the wire and two thirds outside. I continued on this pattern, alternating not only my 2/3 outside, 1/3 inside...but I used small ball/ big ball so that I had a nice, tight fit.

I finished up by adding in the remaining balls to the wreath with hot glue, and then I gathered three pieces of burlap (I think what I had was something used for upholstery and rug making) into nice little embellishments that filled in some space left out from a lack of more yarn balls, BUT, I really like the difference in texture they gave, and the addition of fabric without relying on a hanging ribbon or a bow embellishment. 

Sometime I'll have to find some old wreaths I've made and see how they have changed over the years....Look out, though....Easter is on it's way....and I still have to see that idea come to fruition.