Archive for the ‘Entrées’ Category

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Farmer’s Market Quiche

August 14, 2011

I love to go to the farmer’s market for fresh vegetables.  But, if you’re anything like me, you tend to get a little overzealous – buying entirely too many vegetables only to get them home and realizing they take up a lot more fridge space than you’d planned for.  And there’s no conceivable way you can eat them all before they go bad.

The crust, vented and ready to blind bake.

Of course, it makes me almost physically ill to have to throw them away, weeks later – each moldy, meely, or otherwise unsavory bag I plunk into the trash forcing me to admit I wasted my money.

All of the fresh, farmer's market finds!

Sautéing the vegetables.

The makings of the egg mixture.

I don’t know what made me think of this recipe, other than it’s been a while since I’ve had quiche and we used to have it pretty often when I was growing up.  I really love the versatility and inexpensiveness of quiche.  It can be made out of almost anything.  It works for breakfast, lunch, or dinner.  And all for around $0.50 in eggs!

And the vegetables are in!

You can use literally any ingredients you have on hand for this recipe (feel free to mix and match from what I’ve used).  I could easily see using peppers, spinach, tomatoes, broccoli, eggplant, … stop me anytime.  I had several ears of corn on hand to use, so I put it in with the egg mixture and the dish became something between a quiche and a corn pudding (and that’s FINE with me, because I love a good corn pudding).

The filling is in the asparagus decoration is on.

As far as cheese goes, my favorite cheese to use in a quiche is a good, sharp swiss.  Though in this case, I treated it like a clean-out-the-fridge recipe and used the remnants  of cheddar and mozzarella I had on-hand.

Golden brown from the oven.

Now, the notes:

I used our classic tart crust, because it’s just so rich and delicious and simple (You’ll find the recipe here).  Of course, you can always go the easy route and buy a refrigerated pie crust, in which case I urge you to make two quiches and freeze one for later, because it really makes enough filling for two.

You can use regular milk or even cream instead of the buttermilk, if you prefer.  I thought buttermilk felt more farmy (plus it was nearing its expiration date…).

Sliced and served (and promptly consumed, no doubt).

Farmer’s Market Quiche

  • 1 Pie/Tart Crust
  • 2 Tablespoons Olive Oil
  • ½ Cup Chopped Onion
  • 1Cup Sliced Zucchini
  • 1 Cup Sliced Mushrooms
  • 5 Eggs
  • 1 Cup Shredded Cheese
  • ½ Stick Butter, Melted
  • ½ Cup Buttermilk
  • Salt and Pepper to taste
  • A dash of cayenne pepper, if you’re into that
  • 10 Asparagus Spears

Prepare the pie crust(s) and press into a tart pan or pie plate.  Prick air vents with a fork and blind bake for 10 minutes at 400 degrees before adding the filling.

In the meantime, sautée onions, zucchini, and mushrooms in olive oil.  Remove from pan to cool slightly.

In a large mixing bowl, combine the eggs with the next 5 ingredients (through cayenne pepper), mixing until incorporated.

Place sautéed vegetables at the bottom of the pie crust, and pour egg mixture over the vegetables (only fill ¾ of the way to avoid overflow).  Place your asparagus spears evenly around the top of the quiche, pressing down into the mixture slightly, to create a starburst pattern.

Bake for 15 minutes at 400 degrees, then lower the temperature to 375 and bake for an additional 25-35 minutes, until set.  Slice and serve hot, warm, or cold.  It keeps well in the fridge for 2 or 3 days, covered.

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Biscuit Empanadas, or The Semi-Homemade Vegetarian

June 4, 2011

Most of the recipes we’ve shared so far are almost entirely homemade.  With the exception of a few ingredients, like puff pastry dough (still working on getting brave enough to do that myself), we try to make lots of our dishes from scratch.  But there’s no way around the fact that sometimes we get really busy and pressed for time, and dinner takes a backseat to the million other things we have going on (and then so does our blogging).  But of course, we have to eat.  So I resort to what Sandra Lee would call “Semi-Homemade” recipes…or, eating lots of pre-packaged foods that have been tricked out slightly.  And I’ve been hesitant to share a lot of those recipes here because they feel a little like I’m cheating.  But I realized, why not post them?  Most of you are just as busy as I am, and everyone is looking for a little semi-homemade action once in a while to make his or her life easier.  So here goes.

My "supporting cast" of packaged ingredients.

I came up with this recipe when I was craving both the spiciness of tacos and the warm comfort of biscuits.  I called them biscuit empanadas in my head, and was thinking I probably was incorrect on the terminology, but a quick Google search told me “empanada” comes from the Spanish word “empanar” which means “to wrap in bread”.  Though traditionally it would be a pie or pastry crust, biscuits are still bread, so I wasn’t too far off the mark!  Empanadas can be filled with various types of meats and vegetables, and either baked or fried.  Mine are baked – I think I’d go to hell if I tried to deep fry a biscuit (Paula Deen and I, both).

Mushrooms, onions, and my "supporting cast" in the background.

I decided to do the filling just like I would any other taco meat, and got a frozen package of Morningstar Farms ground soy crumbles (the vegetarian version of ground beef) and a package of taco seasoning.  To bulk it up and make it fresher, I added fresh onion and mushrooms.  Then took a can of refrigerated biscuits and rolled each one out to a flat oval, then filled with the “meat”, cheddar cheese, and sliced jalapenos (from a jar, no less!), then folded them over, crimped the edge, and baked to perfection – or, according to package instructions.  Couldn’t be easier.  Or more delicious.

Sautéing the onions, meat, and mushrooms. About to add the seasonings.

Thoughts:

Obviously, this recipe could be made non-vegetarian by using real ground beef or ground turkey to make your filling.  If you decide to go this route, be sure to drain your meat really well because you don’t want your empanadas to be oozy or soggy (On a side note, I was realizing the other day that of all the adjectives used to describe food – and there are some weird ones – soggy is probably the worst.  Nothing good is ever soggy.).

Rolling out the biscuits. Ready to fill!

I used the “hot” taco seasoning blend and still added a dash more cayenne pepper to kick it up.  If you’re not a huge fan of super spicy foods, feel free to use the mild seasoning and eliminate the cayenne.

This recipe could easily be given a more Southwest feel by adding corn and black beans to the filling, and dipping in a Southwest ranch dip instead of the sour cream.  You could also add refried beans to bulk it up.

Filling the biscuit/empanada.

I used the buttermilk Grand’s biscuits, but I’m sure any variety would work fine.  Flaky layered biscuits might give it more of a pie crust feel.  You could even do mini empanadas with the normal-sized biscuits.  Make sure when crimping the edges, you really press firmly – don’t be shy – if you don’t create a good seal, all the filling will seep out while baking.

For the soy crumbles, the brand is irrelevant, though I find Morningstar Farms (in the green bag) to be the best.  Boca is a little too salty for my taste.  The recipe uses half a bag, but with the rest and the remainder of the onion and mushroom, you can make a delicious meat sauce for spaghetti!  Just add some garlic, a large can of diced tomatoes, a small can of tomato paste, and Italian herbs of your choice.

Crimping the edges of the empanada with a fork to seal it.

Biscuit Empanadas

(Makes enough for 1 can of Grand’s biscuits, or 8 empanadas)

  • olive oil, for pan
  • ½ bag of soy crumbles, or ½ pound ground beef/turkey
  • ½ a medium onion, diced
  • 1 cup sliced mushrooms (I used cremini, any are fine)
  • ½ packet taco seasoning
  • ¼ tsp. cayenne pepper, or more to taste
  • 1 can Grand’s biscuits
  • 1 cup shredded cheddar cheese
  • pickled sliced jalapenos, if desired

Before Baking: Filled, sealed, vented, and sprinkled with cheese.

In a large pan, sauté onion, mushrooms, and soy crumbles in olive oil.  Add taco seasoning and cayenne.  *If cooking soy crumbles, you will need to add ~1/4 water when you add the seasoning, because it cooks drier than real meat.  When onions and mushrooms are thoroughly cooked, remove from heat.  Begin rolling out each biscuit to a thin, flat oval.  Scoop meat filling into the center of each biscuit (it may take a couple tries to find the perfect amount, but you don’t want too much or it won’t seal).  Top with a sprinkle of cheddar cheese and 3-4 jalapenos.  Fold biscuit over to form a half moon, and crimp the edges with a fork to seal.  Use a knife to score the top to create a vent.  Sprinkle the tops with cheese, if desired, and bake on a foil-lined sheet according to biscuit package directions (or until golden brown).  Serve with sour cream.

After Baking: Cheese melted, biscuits golden brown and delicious.

The finished product: Plated and ready to go with a side of sour cream. Nom.

~Josie

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Vegetarians are eating the rainforests! /panic

May 31, 2011

Oh wow…Look at that a whole month has seemed to have gone by!? Where has the time gone…No but seriously? Ugh feeling a little disappointed that I have been neglecting to share recipes and even more so that I haven’t been in the kitchen as much. Wamp wamp <(-_-)> Well, this changes now and I have just the idea to remedy this situation.

A challenge.

I shall have a post up at least every other week. Something fresh, something colorful, and (hopefully) inspiring. I mean summer has some of my favorite flavors—tropical fruits, fresh herbs, citrus, and icy desserts. HEYYO! Get excited!

So speaking of personal challenges, it has been an official year since I’ve committed to being a vegetarian—(in the sub-category of a sometimes pescatarian). This is the longest I have been a vegetarian, in the past I had been a flexitarian, eating meat like 2-3 times a week or as I felt I needed it. This past year of being more conscious of my eating habits has really helped me out a lot in discovering what really constitutes a meal. In addition, I feel I have gained an appreciation for so many new ingredients I never thought about before like kale, beets, rutabagas, etc. I certainly do miss some meat products (<3 bologna & pork chops) but I am fairly confident that I will be in this for the long haul.

This design always makes me laugh.

Anyways, here is a one of my favorite and easy recipes from this past year.

Thoughts:

-The kale can easily be substituted with any other leafy green from spinach to mustard greens. It is tasty with any green honestly.

-Make it spicy! Add some cayenne pepper to kick it up!

-Make it more substantial, sauté some diced cremini mushrooms with the onion and garlic.

 Creamed Kale

  • 2 lbs kale, rinsed well and stalks removed
  • 4 tbsp butter
  • ½ of a large onion finely chopped (I like red for this)
  • 3-4 cloves of garlic, finely chopped
  • 1 c cream
  • Salt and pepper to taste
  • 2 tbsp butter, melted
  • 1 c crushed Ritz crackers

Boil a large pot of salted water and blanch the kale for 1-2 minutes until bright green. Put immediately into a bowl of ice water, then cut into small ½ inch ribbons. Dry and set aside.

In a large sauté pan over medium heat melt the butter and add the garlic and onions. Stir around and let caramelize, about 3-4 minutes. Add in the kale and continue to cook for a few minutes until everything comes together and kale wilts a bit. Reduce the heat to low, add in the cream and stir well. The cream will sauce up fairly quickly in a matter of minutes. Season to taste with salt and pepper.

Get a small to medium sized baking dish and spread the creamed kale into it. Mix together the butter and crackers and sprinkle over the dish. Broil for 2-3 minutes or until the topping is nicely golden browned. Enjoy immediately.

Note: I seem to have misplaced my pictures, expect an edit soon.

~Erik <(^_^)>

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3-Mushroom Stroganoff, 2 Ways

April 27, 2011

I’ve been thinking it’s time again for another super simple, comfort food recipe.  Something effortlessly delicious that you can whip up on a weeknight without too much prep or too many ingredients that still tastes a bit gourmet.  This stroganoff is just the ticket.  Made with oyster, shitake, and crimini mushrooms, (and pork chops, if you’re of the non-vegetarian persuasion) – it’s rich, creamy, and meaty (whether or not you add the pork chops), just like good comfort food should be.  Plus, it’s a cinch to make.

Oyster, Shitake, and Crimini Mushrooms waiting to become delicious stroganoff.

First, to explain the pork:  I know we’ve pretty consistently followed the path of this being a vegetarian blog, though we never explicitly laid it out as such.  It just sort of evolved that way from the beginning since Erik and I are both vegetarian.  The reality is that most of our readers are not.  So once in a while, I’d like to give a meat variation of the dishes we’re making.

Frying the pork chops for the meaty version.

A few notes:

I’ve been lucky enough to have access to my pick of a wide variety of fresh mushrooms at Martin’s, but if you have trouble finding the particular selection of mushrooms I used, by all means substitute with whatever you can find at your grocery store (this could easily be a 2-Mushroom Stroganoff as well).

I served this over jasmine rice because I had some on hand, but it would be equally delicious over pappardelle (wide egg noodles) or even mashed potatoes, if you’re feeling especially naughty.

For those of you wondering, no I didn’t give in to meat temptation on this recipe – My friend Edward cooked and ate the pork version.  It did smell very good though.  I can imagine the recipe would also work well with chicken if that’s what you prefer.

Lastly, this dish serves 2 very comfortably – even with leftovers, depending on how hungry you are – though, if you plan to serve more than 2-3 people, increase the recipe accordingly.

 

A dual view of the 2 versions of stroganoff, vegetarian on the left/meat on the right.

Vegetarian Three Mushroom Stroganoff

  • 3-ish tablespoons olive oil, for sautéing
  • 1/2 medium white or yellow onion, diced
  • 2 cloves garlic, finely diced
  • 6 tablespoons butter
  • 2 cups each oyster, shitake, and crimini mushrooms, cleaned and sliced
  • ¼ cup dry white wine
  • ½ tablespoon paprika
  • ¼ tsp. nutmeg
  • 1 cup sour cream

In a large pan over medium-medium high heat, sauté onions and garlic in olive oil until onions are cooked and translucent (Take care not to burn the garlic.  If it starts to brown, you know your heat is too high).

Sautéing the aromatics.

Add butter and sliced mushrooms to the pan, stirring to coat mushrooms and cook approximately ten minutes until tender and reduced in size (they REALLY cook down).

Cooking down the mushrooms in the onions, garlic, and butter.

Add wine to deglaze pan (This part is fun – it gets really steamy and sizzly!).  Then add paprika, nutmeg, and sour cream and continue to cook 3-4 minutes to heat through.

Deglazing the pan with dry white wine.

Adding the sour cream, (it MAKES this dish).

The sour cream ties everything together.

Serve over rice or egg noodles.  Enjoy!

Pork and Three Mushroom Stroganoff

  • 2 medium-sized pork chops, seasoned with salt and pepper
  • 1/2 medium white or yellow onion, diced
  • 2 cloves garlic, finely diced
  • 5 tablespoons butter
  • 2 cups each oyster, shitake, and crimini mushrooms, cleaned and sliced
  • ¼ cup dry white wine
  • ½ tablespoon paprika
  • ¼ tsp. nutmeg
  • 1 cup sour cream

Similar to the Vegetarian variation, but with the following changes:

First pan fry the pork chops, then remove from the pan and set aside.  Cook the onions and garlic in the fat rendered from the pork chops.

After adding the sour cream, nutmeg, and paprika; add the pork chops back into the pan to allow them to reheat and absorb the sauciness.

Serve over rice or egg noodles.

Served over jasmine rice with a side of roasted asparagus. Divine.

~ Josie

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Risotto, I Don’t Think We’re in Kansas Anymore

March 20, 2011

Risotto is certainly no newcomer to the table, but in case its charms and wonders have somehow slipped under your culinary radar, let me clue you in.  Risotto is a classic Italian dish made with Arborio rice that is cooked in a broth until the starches break down and it becomes rich and creamy.  Risotto is one of the most versatile dishes out there, and once you get the hang of the basic cooking process, the possibilities are virtually endless.

The queue of ingredients, waiting to go into the pot.

A few notes before you embark on your risotto journey:

First of all, don’t make risotto if you’re hungry.  This advice may sound counter-intuitive, but keep in mind, it takes almost an hour to make – if you’re starving you’ll wind up playing “eat the pantry” and ruining your dinner before it’s even on the table.  Make it when you’re almost hungry so it’s ready when you are.

Secondly, don’t plan on doing anything else while your risotto is cooking.  You really have to nurture it (i.e. watch it like a hawk and stir it constantly).  It demands your undivided attention.

Lastly, don’t let these points intimidate you.  If you’ve got the time and really have a taste for something special (or someone to impress), give it a try!  It can be done vegan or vegetarian (as shown below), or beefed up with meat stocks or seafood.  Either way, it’s a very worthwhile dish to have in your repertoire.

Coating the rice in oil. Nice action shot! (Photos by Edward B.)

Mushroom Asparagus Risotto

  • 3 tablespoons olive oil (for vegan) or butter (for vegetarian)
  • 3 cloves garlic, chopped
  • ½ cup diced white onion
  • 1 cup Arborio rice
  • ½ cup dry white wine (I used some leftover Pinot Grigio I had in the fridge – doesn’t need to be fancy)
  • 3 ½+ cups vegetable (or chicken or beef) stock, as needed (could also use mushroom broth if you can find it in your grocery store)
  • 1 1/2 cups sliced mushrooms, any variety
  • 1 ½ cups chopped asparagus, parboiled
  • ¼ cup shredded parmesan (optional)

In a large, shallow pan, sauté garlic and onions in oil/butter for 2-3 minutes.  Add rice and cook 2-3 minutes, letting the fat coat each grain.  Add wine all at once, stirring to allow rice to absorb wine.  Once wine is almost completely absorbed, add broth ½ at a time, stirring continually to incorporate liquid.  Add mushrooms halfway through, cooking with rice in broth.  Cook until rice is just barely al dente and risotto is thick and creamy.  Add asparagus.  Finish with parmesan cheese and serve immediately.  Enjoy!

Adding the asparagus to the mix. Mmm...so green.

~Josie

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Fresh and Fun Vegetarian Fajitas

March 13, 2011

Zut alors!  It has been quite a while since our last post.  In all honesty, I meant to post something up but simply kept procrastinating. <(-_-)>  I’ve been juggling a lot of recipes in the R&D department lately, most of which are still works-in-progress.  The recipe I wanted to share today I’ve tweaked a couple of times, and think I’ve finally got it to a share-worthy stage.

Since becoming a vegetarian, there are naturally some “off-limits” foods that I crave.  But, while it is occasionally a craving for the meat (OMG pork chops), more often than not, it is the spices and depth of flavor of the dish that I crave.  One of my favorite classically meaty dishes was fajitas.  I love the sound and scent of the sizzling plates, the gentle spiciness, and flavors reminiscent of citrus.  Now, while I do love me some veggie protein substitutes when it comes to tacos and such, I really didn’t want to rely on “meat” to bring this comforting dish to life.  For this recipe I enlisted the help of a trusted friend, butternut squash.  It’s slightly sweet, vibrantly orange — always a good decision.

Thoughts:

-You can use your favorite fajita seasoning (packet) if you don’t have all these spices on hand. However, all of these spices (perhaps sans ground coriander) should be in your cabinet. <(>.>)>

-Speaking of ground coriander, I used it here because my parents aren’t the biggest fans of cumin. I find that the coriander softens the pungency of the cumin, while enhancing the citrus flavor. P.S. Ground coriander is the seed of the lovely cilantro plant. ❤ Cilantro.

-Add more or less cayenne based on your fire threshold. This recipe should rank about a 2-3/10 on the spiciness scale.

-If you want to add a bean component to your dish, serve with some black beans jazzed up with chopped green chilis, diced onion, a sprinkle of fresh cilantro and diced tomato.

-You can garnish these fajitas with the typical fare, or opt for the Sweet and Spicy Sour Cream-y Cole Slaw — yes, it’s a mouthful but sooo worth it! — we whipped up (Recipe below).  It really offers a nice cooling contrast to the warm richness of the fajita veggies!

*disclosure: all photos are from recipe version 2.0 before addition of green peppers and coleslaw. Still delicious however.

 

Roasted Butternut Squash Fajitas

  • 1 ½ lb butternut squash, cut into ½ inch cubes
  • 1 sweet onion, cut in half-moon slices
  • 1 bell pepper of choice, sliced
  • 1 pkg of cremini or white mushrooms, sliced
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 lime (zest+juice)
  • ½ tsp oregano
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 4 Tbsp olive oil
  • Flour or corn tortillas (I favor the corn)

Preheat oven to 400° F.

Yah for shake and roast!

In a large bowl or a gallon size plastic bag toss in all ingredients. Mix/shake vigorously to get every bit nicely coated. Arrange in a single layer on a baking sheet or roasting pan and roast for 20-25 minutes or until the squash is tender and aroma irresistible.

So colorful! (well even more colorful with green peppers)

Scoop roasted veggies into a tortilla (or several) and top with your desired fixin’s. The cole-slaw topping was a nice addition by Josie that really makes this dish some good noms. P.S. This recipe is vegan friendly, well minus the sour cream, woot woot!

A before picture of the fajitas. I took an after but it was just an empty plate so...yeah. <(^_^)>

Sweet and Spicy Sour Cream-y Cole Slaw

  • 1 head green cabbage*, shredded
  • 1 head red cabbage*, shredded
  • 2 large carrots*, julienned
  • 5-6 radishes, julienned
  • 1/2 cup sour cream
  • 1/4 cup pineapple juice
  • juice of 1 lime
  • 1 tsp. cayenne pepper
  • 1 tbsp. chopped fresh cilantro
  • salt and pepper to taste

This recipe yields A LOT of cole slaw.  Reduce everything by half if you want a more managable amount, or see the following option:

*If you’re in a hurry, you can use a pre-packaged cole slaw veggie blend in place of the cabbage and carrots, in which case halve the sour cream sauce.

~Josephine and Erik <(^_^)>

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“Dynamite Pizza”, or The Best Pizza You’ll Ever Eat

February 17, 2011

I put off writing about this for a while because I know pizza is simple and it’s been done.  A lot.  True, anyone can throw some toppings and cheese on a crust and bake it.  But I promise you haven’t lived until you’ve tried this one.

I came across this crust recipe a few years ago in Cooking Light magazine, and I haven’t strayed since.  The truly amazing thing about this recipe is that it makes four crusts from one recipe, and you can have them ready to go in your fridge or freezer – making for a really fast and delicious weeknight meal. Plus, there’s just so much potential for creativity here!

In the past Erik and I have done everything from Greek Pizza, to Tomato Basil Mozzarella Pizza, to a Barbecue Pizza (a personal favorite which always receives rave reviews).  But the one I want to share here now is one of our latest and more delicious creations:  a Spinach, Artichoke, and Asparagus White Pizza; inspired by spinach artichoke dip.  It’s a great combination of fresh, green vegetables and rich, delicious cheesiness.  It’s certainly a nice break from the monotony of pepperoni pizza with tomato sauce, and well worth the extra effort (though it doesn’t take much).

The White Pizza, before baking.

Dynamite Pizza Dough

  • 1  package active dry yeast (or 2 1/4 teaspoons)
  • 1  cup  warm water
  • 1 1/4  cups  cold water
  • 2  tablespoons  olive oil
  • 1  teaspoon  sugar
  • 1  teaspoon  salt
  • 5 cups unbleached bread flour
  • Additional flour, for kneading

*For Wheat Crust, use 4 cups all purpose flour and 1 cup whole wheat flour.

Dissolve yeast in 1 cup warm water in a small bowl; let stand 5 minutes. Combine 1 1/4 cups cold water, oil, sugar, and salt in a small bowl; stir with a whisk.

Measure flour into bowl of stand mixer fitted with a dough hook.  Add yeast mixture, and cold water mixture to the flour.  Mix on low 8 minutes or until dough begins to form. Let rest 2 minutes.  Mix on low 6 more minutes. Turn dough out onto a floured surface. Knead until smooth and elastic (about 2 minutes); add additional flour if needed, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Divide the dough in half (for thicker crust) or quarters (for thinner crust), and place each portion in a large zip-top bag. Seal and chill several hours or overnight. Let stand at room temperature for 30 minutes before rolling out.  Roll and stretch dough to desired size and shape.

Pizza bakes at 500° for 12 minutes.

Note: You can freeze the dough in heavy-duty, freezer-safe zip-top plastic bags for up to 2 months; thaw dough overnight in the refrigerator.

The dough can also be divided into smaller portions for personal pizzas or calzone.

Baked White Pizza, SO delicious!

Spinach Artichoke Asparagus White Pizza

White Sauce:

  • 4 tablespoons (1/2 stick) butter or margarine
  • 4 ounces (1/2 brick) cream cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups milk or soymilk
  • 1 tablespoon arrowroot powder
  • 1/4 cup parmesan cheese
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil

In a small saucepan, melt butter over medium heat.  Add the onion and garlic powder, stirring frequently.  Melt in cream cheese.  Stir in arrowroot powder to milk.  Add milk mixture, parmesan cheese, oregano, and basil to saucepan.  Stir until sauce begins to thicken.

Toppings:

  • 1 can artichoke hearts, chopped (kitchen shears work well for this)
  • 15-20 blanched asparagus spears (about 3 cups, cut in 2-inch pieces)
  • 1 cup cooked spinach (frozen spinach thawed and drained well is the easiest)
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese

Assembly:

Makes 2 large pizzas.  If you only want to make one, reduce everything by half.

Place each prepared dough on a pizza pan.  Brush lightly with olive oil and spread on half of white sauce (it may look like there is too much sauce, but it soaks in quite a bit while it bakes).  Sprinkle spinach and mozzarella over sauce.  Top with artichokes and asparagus.  Scoop tablespoon sized balls of ricotta over the top of the pizza.  Bake at 500° for 12 minutes.  Indulge.

One last look at the finished pizza.

~Josie