From Adopted Son (aka big brother) at Ear to the Heavens:
3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt
Mix water, honey and salt until well blended.
Add yeast and mix gently. Let mixture rest for 5 minutes.
Add 1 cup of flour and olive oil.
Mix until well blended. Add the rest of the flour and mix well.
The mixture should form easily into a ball.
(If too dry, add water- one tablespoon at a time;
If too wet, add flour - one tablespoon at a time.)
Once the dough is in ball, place the ball on a flour dusted
board and knead for a minute. Cover and store in a warm, dry area to
Once the dough has about doubled in size
(about 30-40 minutes) punch it down.
Let the dough rise for another hour to an hour and a half.
Take dough and press it into a flat ball about
six to eight inches wide. Continually press the
dough from the center outwards to stretch
it out, turning the dough as you go.
When the dough is 1/2" thick, roll it out to 1/4".
Place the rolled out dough on a pizza stone or a lightly-greased cookie sheet.
2 or 3 whole tomatoes, diced.
2 cloves crushed garlic
1lb package of frozen spinach, thawed and drained
8 oz. ricotta cheese
8 oz. mozzarella, shredded.
(Any other toppings you'd like)
Spread the ricotta cheese evenly around the pizza dough, leaving a
1/2"-3/4" edge all around. Sprinkle the crushed garlic, evenly over
the ricotta cheese. Spread the spinach evenly; evenly add the
tomatoes, then sprinkle with the shredded mozzarella cheese. Salt and
Bake at 400° F. for 20-25 minutes or until the crust is lightly
browned and cheese is sufficiently melted.
From Ian at The Gallumphing Gourmand:
Roasted Tomato Bruschetta with Spinach Pesto
6 fresh plum tomatoes, thickly sliced
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
crusty bread or baguettes
1/2 C fresh Parmesan cheese
2 C firmly packed spinach
1 C flat leaf parsley
2 cloves garlic, crushed and minced
1/4 C - 1/2 C olive oil
1/2 C fresh Parmesan cheese
1/3 C pine nuts
Preheat oven to 450F (230C).
Place the sliced tomatoes on a broiler pan, sprinkle the minced garlic and
salt and pepper over the tops. Drizzle the olive oil over all of the
tomatoes. Cook on the top rack for 5 minutes, then turn the tomatoes over
and cook for another five minutes. Remove from oven and let cool, but leave
the oven at 450F.
Then, prepare the pesto.
Combine nuts and garlic in food processor. Whirl until finely ground. Add
spinach and parsley. Whirl until coarsely chopped with motor running. Pour
oil through feed tube until mixture is finely chopped, not pureed. Stir in
Parmesan. Salt and pepper to taste.
Slice the baguettes diagonally, and place them on the broiler pan. Drizzle
with a little olive oil, place a roasted tomato on each piece, spoon on a
little pesto and sprinkle with more fresh Parmesan cheese. Bake for 10
My own recipes:
Spinach and Feta Stuffed Chicken Breasts with Tomato Chutney
4 boneless, skinless chicken breasts-pounded to an even thickness
8 oz. frozen spinach, thawed and chopped
1/2 cup crumbled feta
1 clove garlic minced
Salt and pepper to taste
1/2 C. dry white wine or chicken stock
Mix all ingredients except chicken and wine. Be sure to drain spinach well.
Lay chicken out and top each breast with 1/4 of the filling. Roll each breast tightly and secure with toothpicks.
Brown rolls in a hot skillet, about 3 minutes per side. Place in a baking dish and pour wine or stock over the chicken breasts. Bake for 15 minutes 400 degrees or until the juices run clear.
Top with warmed chutney:
My idea for this is a bit different. I've used balsamic vinegar to replace part of the usual red wine or malted vinegar and an apple all for a sweeter taste. Likewise, I thought caramelized onions would be a flavorful addition.
1 small onion, diced
1 T olive oil
1 large apple, peeled, seeded and chopped
3 large ripe tomatoes, peeled, seeded and chopped
1 T golden raisins
1 clove garlic, minced
2 T sugar
1 t curry powder
1/4 t cayenne pepper
1/4 c balsamic vinegar
1/4 c cider vinegar
1 t salt
2 c water
Cook onions in olive oil until well caramelized.
Mix in remaining ingredients and bring to a boil.
Reduce heat and simmer, stirring occasionally until thick.