I don’t know about you, but every time I order a pizza it has to have mushrooms on it. I mean, what’s a pizza without mushrooms anyways? I also enjoy making homemade pizza, but to be honest… I always cheat.
Yes, I am guilty of using pre-made pizza crusts. You know the ones that go hard as a rock once you bake them? And forget throwing those suckers on the BBQ… I always burn them!
It wasn’t until I saw this video by Sobey’s, that I realized how easy it is to make pizza dough. And since I actually prefer a homemade crust, I thought that it was about time I learned how to make it right!
Pretty easy don’t you think? And what’s great about this recipe is that you can further customize the dough by adding cheese, or rosemary, or even mushrooms like Elizabeth did in her Shiitake Mushroom & Steak Flatbread.
Ingredient 2 tbsp olive oilL 3/4 cup chopped onions 12 oz sliced fresh mixed Mushrooms (white, crimini, portabella, shiitake) 1 tbsp chopped fresh thyme 2 large cloves garlic, minced 1/2 cup pearl barley 2 cups chicken, vegetable or beef broth 1/2 cup toasted walnut pieces or pine nuts 2 tbsp grated Parmesan cheese 1/4 cup chopped fresh parsley
Method In a large skillet or sauce pan heat oil over medium heat; add onion and sauté 3-4 minutes or until softened. Add mushrooms and sauté 5-7 minutes or until starting to brown. Stir in thyme, garlic and barley and cook 1 minute. Add broth and bring to boil; reduce heat to simmer. Cover and cook for 35-40 minutes or until liquid is almost absorbed and barley is tender. Stir in nuts and cheese. Stir in parsley just before serving.
Coconut milk based curries, popular in Thai cooking are easy to prepare with purchased curry pastes. Sweet, salty and sour flavours add contrast to the spicy flavour. Make it vegetarian style or substitute chicken and add shrimp if desired.
This recipe is an Excellent Source of Folate.
Ingredients 12 oz firm tofu, drained 375 g 2 tbsp vegetable oil 25 mL 1 medium onion, sliced 1 lb. sliced fresh Mushrooms (white, crimini or oyster) 500 g 1 can (454 mL) lite coconut milk 3/4 cup vegetable broth 175 mL 2-3 tsp Thai red or green curry paste 10-15 mL 2 tsp finely grated lime rind 10 mL 1 tbsp fish sauce 15 mL 2 cups halved green beans 500 mL 1/3 cup diced red pepper 75 mL 2 tsp sugar 10 mL 1/2 tsp lime juice 2 mL 2 green onions, thinly sliced 2 Fresh Thai basil or coriander leaves (optional) 2 cups hot cooked jasmine or white rice 500 mL
Method Cut tofu into 3/4 “(2 cm) cubes. In large skillet or wok heat oil over medium- high heat, stir fry onion 1-2 minutes. Add tofu; stir-fry 2-3 minutes or until lightly browned. Add mushrooms and stir-fry 2-3 minutes. Stir in coconut milk, broth, curry paste, lime rind and fish sauce; bring to boil while stirring to blend well. Add green beans; reduce heat to medium and boil 5- 8 minutes or until beans are crisp-tender. Add red pepper; cook until sauce has thickened to desired consistency, about 3-4 minutes. Stir in lime juice and sugar. Serve over hot rice and garnish with green onion and basil or coriander.
Makes 4 servings
Tips: If fish sauce is not available add ½ tsp (2m L) salt. Substitute mango juice nectar for broth and omit sugar.
Variations: 1. Add 4 oz (125 mL) peeled raw shrimp with the red pepper. 2. Substitute 12 oz (375 g) skinless, boneless chicken breasts or thighs for tofu.
A larger version of this Italian recipe is often called a calzone. Vary the fillings to your families liking and you will win raves at the table.
Ingredients 5-6 medium fresh white Mushrooms (about 3 oz/90g pre-sliced) 1/2 cup diced green pepper 125 mL 1/4 cup pre-cooked bacon pieces or pepperoni 50 mL 1/2 cup pizza or spaghetti sauce 125 mL 3/4 cup pre-shredded mozzarella or Italian cheese blend 175 mL 1 pkg (10 oz/283 g) refrigerated pizza dough 1 1 tbsp milk 15 mL 1 tbsp grated Parmesan cheese 15 mL
Clean mushrooms with a damp paper towel or mushroom brush. On the cutting board with the sharp knife trim bottom of stems; coarsely chop the mushrooms to fill 1¼ cups (300 mL).
Place the mushrooms, diced green pepper, bacon, pizza sauce and cheese in the bowl; stir to mix well. Preheat oven to 425ºF (220ºC).
On a lightly floured counter or cutting board unroll the pizza dough according to package directions. Roll or press out to 12”(30 cm) x10” (25 cm) rectangle. With sharp knife cut into 4 equal pieces.
Using a pastry brush moisten edges of each piece of dough with water. Mound ¼ of mixture onto half of each piece of dough leaving a ½”(1 cm) border. Pull and stretch the other half of dough over the filling and press edges firmly together.
Lightly spray a large baking sheet with cooking spray and place pizza pockets about 2”(5 cm) apart on it. With the tines of a fork press edges firmly again to seal and prick a few holes in the top to allow steam to escape.
Brush top of pockets with milk and sprinkle with Parmesan cheese.
Place baking sheet in middle of oven and bake for 13 –15 min until lightly browned and crisp on top.
Using oven mitts remove baking sheet from oven and place on cooling rack for 5 minutes.
With sharp knife cut in half diagonally to serve if desired.
Makes 4 pizza pockets
Tip: If rolling dough on a cutting board, place a damp dishcloth under the board to prevent it from moving around.
Variations: Substitute broccoli for green pepper and ham for bacon.