Oh my gosh! It has been at least three weeks since we have had Pizza! The last time we had it was the first week we were on Maui and we have been almost two weeks now. So, what did I make for dinner tonight! Pizza, of course! If I do say so myself (and everyone else says so too) I do make the very best Pizza and my husband doesn’t like anything like he loves Pizza! I made the dough this afternoon around two o’clock, put in a greased plastic bag and stuck it in the refrigerator. Then I went out and did some errands. Around 4:30 I took out the bag of Dough to allow it to warm up and the prepared the toppings for the pizza. Then I shaped the Dough and dressed it.
Pizza Dough shaped to fit the Peel
Crushed San Marzano Tomatoes
Dried Oregano & freshly ground Pepper
Bulk Sweet Italian Sausage Meat – cooked with diced Onions.
Shredded Whole Milk Mozzarella Cheese
Sliced Crimini Mushrooms & Sliced Black Olives
Dinner is served.
To make the Pizza follow the recipe at /dinner/cheese-pizza/
Then just add any toppings you wish.
Tuesday we lunch at a Storefront Restaurant called Coconuts Fish Cafe. Even though it was storefront restaurant, the food quality was excellent and the décor was very attractive. In the photo above, the car is reflected in the door’s windows. (Not great photography, but the only photo I have) The tables and benches were all made in the shape of Surfboards as were the recipe boards. The fish was all very fresh and prepared quite well. Ev wanted Fish and Chips; these were not your ordinary Fish & Chips that one would get Stateside. The meal consisted of Ahi and Mahi and the Fries were skinny and crispy. I ordered their signature dish which was Fish Tacos. Again these were no ordinary Fish Tacos – the Fish was not breaded, just grilled and good and was again Hawaiian Fish. Diced Mango, Lettuce and Tomato were also on the Tacos. The order consisted of two Tacos and each was served on a separate plate. This meal was so good that we visited this Restaurant again before we left for home.
Tuesday night, since lunch was sufficient to call dinner we decided just to stay in and cook a simple meal for ourselves. Dinner or Supper consisted of Bacon and Eggs, Grilled Pineapple and strips of Baby Jicama. If you have never had Baby Jicama do try it during the summer when the Farmer’s Markets Vendors are bound to have. It is tender and sweet and the skin is much thinner than in the more mature varieties.
The next day was Wednesday and we spent most of the morning at Hosmer Grove in Haleakala National Park. The object of course, was to look for Native Birds and we did see the birds we set out to see – the I`iwi, `Apapane, `Amakihi and Maui Creeper as well as the Red–billed Leiothrix. On our way back from the Mountain we stopped and picked up lunch of Roast Beef Sandwiches and Potato/Mac Salad. The Potato/Mac Salad is an Hawaiian traditional side dish. Potato/Mac Salad is as it sounds: Potato Salad with cooked Elbow Macaroni in it – in this way you get two salads at once – Potato and Macaroni.
After exerting a lot of energy on the Mountain we went back to the Condo and spent the afternoon resting. I tried out the Hot Tub at the poolside and treated myself to a Shave Ice – another favorite specialty in the Hawaiian Islands. For dinner we went to a Restaurant called Pizza Madness and had a Pepperoni/Vegie Pizza. Even though it was only a medium it was so large that we had enough to take home for lunch the next day.
What to do with all those ripe Tomatoes you are about to start picking or are already picking! Our Tomatoes have started to ripen a little early this year and so it is time to start using them. Sunday for lunch I made a beautiful BLT with one of our Red Beefsteaks and Monday night for dinner I made a fantastic pizza with fresh red and yellow Tomatoes.
Making the BLT was pretty simple, but making Pizza with fresh Tomatoes takes a little bit of extra work (well worth it!) Fresh Tomatoes when ripe, can be very juicy. While juiciness is good when you are eating Tomatoes out of Hand, it is not good when they are used in baked goods as the Tomato Juice will make the Crust soggy.
So, in order to avoid a soggy Pizza, I first peeled the Tomatoes http://www.sylveeeskitchen.com/cooking-tidbits/peeling-tomatoes/ and then I sliced them and placed them in a colander to drain. Salting them slightly will help to remove the excess liquid faster, but be careful with that salt!
Listed below are the steps involved in making the Pizza so that it will be tasty and not soggy.
- Stretch and shape the Dough onto your pan or peel.
- I applied a layer of chopped Basil combined with Olive Oil, fresh Oregano
- Next comes a layer of shredded Parmesan Cheese and then a layer of shredded Mozzarella Cheese.
- On top of the Cheese went the Tomatoes and Kalamata Olives and a Meat Product such as Pepperoni, if desired.
- Bake the Pizza in your usual way (I use a pizza stone heated for at least half an hour at 500 degrees)
- Time of baking will vary per the method you are using; in my oven with the pizza stone I interrupted the baking and added diced Bell Peppers (red ones), sliced Shitake Mushrooms and diced sweet Onions. (The reason I add these items later is so that they will not have a chance to loose much of their water and thus prevent the Pizza from becoming soggy.
Saturday, June 2nd was the day of our Parent/Chlid Pizza Class at Let’s Get Cookin’. Four Teams of 2 parents each made Piizza Dough, their own indivual pizzas and pizzas to share. Everyone was very involved and had a good time. The class ended with everyone enjoying a lunch of Pizza, Salad, Italian Sodas and Dessert.
The items that were made were:
PIZZA DOUGH: Basic, Gurmet and Thin Crust
Chinese BBQ Chicken Pizza with Bell Peppers, Shitake Mushrooms, etc.
Hawaiian Pizza with Portuguese Sausage & Pineapple, etc.
Argentine Pizza with Smoked Spanish Chorizo, Red & Green Bell Peppers, etc.
Artisan Greens Salad with Zest Lemon Dressing
Chocolate Chip Cookie Pizza & Italian Sodas
The Upside Down Pizza shown below was made with a new pan, made especially for making a ‘Deep Dish Pizza’ which is made ‘upside down’. It was fun to do. The pan can be purchased at Let’s Get Cookin’ in Westlake Village, CA.
Everyone enjoyed making and eating their pizza and also had items to take home as there was just too much to eat all at one time. Our next Parent/Child Class is July 14th and will include various items from Europe such as Arrabbiata Pasta from Italy, Roman Salad, Monte Carlo Tea Cookies and Circus Snow Cones.
Pizza is one of the favorite foods of almost everyone I know and I am no exception. I normally like to make my own pizza starting with the dough but there are times when a deviation comes in handy. One of those times is when you have extra Pita
Bread sitting around and fresh tomatoes that will be tomato juice if you don’t
use them up soon. This is when I came up with the idea of Pita Pizza. Almost like ‘clean out the refrigerator’ vegetable soup, this is ‘use up the leftovers’ pizza dinner.
The ingredients that I had on hand and used were:
- Pita Bread
- Fresh Tomatoes
- Basil and Oregano from my yard
- Cilantro Hummus
- Black Olives and Kalamata Olives
- Sweet Onions
- Yellow Bell Peppers
- Fresh Garlic
- Shredded Parmesan Cheese
The ingredients that I had to purchase were:
- Mozzarella Cheese
- Italian Salami
- Shitake Mushrooms
To make the Pizzas I did the following:
- Heated up my Pizza Stone for 30+ minutes at 500 degrees; if you don’t own a pizza
stone, then just assemble your pizzas on a sturdy baking sheet or pizza pan.
- Sliced the Tomatoes, removed any excess seeds and pulp and then put them in a colander to drain.
- Sliced the Olives; removed the seeds from the Bell Peppers, washed and dried them and then julienned them and then cut the julienne into a medium dice.
- Thinly sliced the Onion.
- Cut the Salami slices into quarters and shredded the Mozzarella Cheese.
- Removed the stems from the Shitake, cleaned and sliced them and then cooked them in a small amount of Olive Oil with crushed Garlic and a dash of Sea Salt.
To assemble the Pizzas, I placed the Pita on my Pizza Peel and then proceeded to dress
I brushed a small amount of Olive Oil on three of the Pitas and then sprinkled on Parmesan Cheese.
I blotted the excess moisture from the tomatoes with a paper towel and then spread the sliced tomatoes on three of the pitas.
Minced Basil and Oregano went on top of the tomatoes along with a little salt and pepper.
Next came the Mozzarella Cheese, and on top of that went the Salami, sliced Black Olives, diced Bell Pepper and sliced Onion and of course, some of the Shitakes.
On the fourth Pita, I spread the Hummus and Mozzarella Cheese.
On top of the Mozzarella, came Salami, Shitakes, Bell Pepper and Kalamata Olives. This one didn’t need any salt and pepper as
the Hummus was well seasoned.
Just before we were ready to eat, I slid the Pita Pizzas onto the heated stone and baked them for 10 minutes or until the pitas were slightly browned.
If baking the Pita Pizzas on a pan, preheat the oven to 425 degrees and bake for about 10 minutes or until of the desired doneness. Once the Mozzarella is melted and just beginning to bubble, the pizzas should be done.
Serve with a green salad and voila, dinner is complete!