Category Archives: Pizza

ewa samples, flax-seed pizza crust-4

Flax-seed meal pizza crust

 

Surprisingly enough, I rally liked this crust. It is such a unique and much healthier substitution for the regular one. 

I will make it again,

however next time I’m going to bake it for a bit longer in order to get rid of that slightly slimy texture of the crust. I am not sure if that can be done, though.

From this recipe I made pizza that had fed me and our daughter for dinner and lunch the next day. Husband wasn’t brave enough to try it. I spread the dough to about 1/2 inch thick and it took about 3/4 of 9×12 inch baking sheet. Next time I’ll try to make it thinner as it raised while baking.

Ingredients:

1 1/2 flax-seed meal

1 tsp. baking powder

2 Tbsp. fresh mint, chopped

2 Tbsp. fresh basil, chopped

1 tsp. salt

1 tsp. sugar (or your choice of sweetener)

1/2 cup water

3 eggs, beaten

3 Tbsp. olive oil,

Directions:

Preheat oven to 425 F

Mix well flax-seed meal, baking powder, basil, mint, salt, sugar. Add water, beaten eggs and olive oil. Mix util all ingredients are well combined. It will be very watery but that’s ok. Let the mixture rest for 15 minutes.

Spread the batter over a baking sheet layered with parchment paper (do not have to grease it, at least I didn’t and it worked just fine).

Bake for 15 to 20 minutes. I baked it for 15 minutes but in my opinion it wasn’t enough. Next time I’ll bake it for 20 minutes.

Add your favorite toppings and bake for additional few minutes until the cheese is melted.

Enjoy.

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ewa samples, cebularz, flat bread with onion and corn-6

Polish flat bread with onion, corn, flax-seed meal and fresh herbs / tzw Cebularz Lubelski

While this dish is very popular in Poland and you can find it in almost every single bakery I had no idea that it comes from Jewish culture and it is actually called “Cebularz Lubelski” after one part of Poland where it suppose to originated from.

“Cebularz” means something with onion… and in this case it doesn’t mean that the onion is incorporated into the bread. It is not an onion bread.

After reading many descriptions of this dish it seems like I should say that it is a wheat cake with onion. I’ve decided to call it a flat bread but it is not a bread. The dough is more like for sweet buns or dinner rolls.

There are many ways people prepare the onion and many recipes mention is should be prepared a few days ahead. I didn’t have that much time and I was really craving this dish so I simply fried the onion while the dough was in my bread machine. Originally the topping is made from onions and poppy seeds. I didn’t have poppy seeds and I’ve decided to make it more colorful and flavorful by adding different ingredients.

Ingredients:

1/2 cup milk

3 Tbs. butter, unsalted

2 tsp. sugar (any kind: white, brown, turbinado)

1/2 tsp. sal

1 1/2 cups all-purpose flour *

1/2 cup bread flour +1Tbs (if needed)

1 tsp. instant yeast

1 egg, beaten

1/4 cup flax-seed meal (can be switched for chia seeds)

1/2 or 3/4 big purple onion, chopped roughly

fresh corn from one cob

2 Tbs. olive oil

1/2 cup fresh herbs (I used mix of cilantro and parsley)

cherry or yellow pear tomatoes (optional)

Fresh picked from our “buckets garden” :)

* you can use different amounts of bread and all-purpose flours. If you don’t have bread flour you don’t have to use it. I have never tried this recipe with whole wheat flour, but I think, it would be ok to incorporate it into the recipe as well.

Directions for bread machine:

In a sauce pan put together the milk, butter, sugar and salt. Heat it up on low heat until the butter melts. The mixture should be lukewarm not hot. Pour it into the bread machine, add flours and sprinkle the yeast on top. Set the machine on “dough” and turn it on.

During the second kneading open the lid and add the egg saving about 2 tsp for later use. Add flax-seed meal.

At this point you might need to add an extra 1 Tbsp of flour (all-purpose or bread). The dough should form elastic, soft and shiny ball around the kneading hook inside the bread machine.

Meantime chop the onion and cut the corn of the cob. In a frying pan heat up 2 Tbsp olive oil, add chopped onion and corn. Fry until the onion is soft. Add salt and pepper to taste.

When the dough is ready, take it out of the bread machine and divide into 6 balls. On a lightly floured surface roll them into a flat circles, about 5 to 6 inches in diameter.

Transfer them into a baking sheet lined with parchment paper.

Brush the edges of each piece with the remaining egg. In the middle of the flat bread put about 3 Tbs of the onion-corn mix.

Bake for 15 minutes in 395 F or until the edges are golden brown.

To make this dough without bread machine just follow a regular directions for making yeast dough by hand or Kitchen Aid.

Dissolve the  sugar and yeast in very warm milk and wait until bubbly. Add melted and cooled butter, salt, flours and knead. Add beaten egg and knead until the dough is not sticking to the side of the bowl and creates easy to work with ball. Transfer the dough to lightly oiled bowl, cover with a cloth or plastic foil. Leave in a warm place to rest until doubled in size. When it’s ready punch in in the middle, add flax-seed meal and knead a little bit more until everything is well incorporated. To finish follow the instructions above. 

Serve warm, topped with fresh herbs and cut into wedges fresh tomatoes.

ewa samples, cherry-apple pizza-3

Apple-Cherry Pizza and Sundried tomatoes Pizza on Mint-Basil dough

I have to admit, WE LOVE PIZZA. Whenever there is a pizza in the oven our two-year old always does her pizza song: “pizza, pizza, we eat”, and her pizza dance.

When my husband and I were dating I had surprised him with the skills of making pizza while he did the same eating it topped with a pineapple… .

These days we eat pizza quite often.

The base for my pizza dough is always the same. I have found the perfect one and I stick to it EVERY SINGLE time. I make mine in bread maker.

Recipe:

1 1/2 cups water

2 Tbsp olive oil

2 tsp salt

1 tsp sugar

3 1/2 cups bread flour *

1 package (2 1/4 tsp) active yeast

1/4 cup chia seeds/flax-seed meal (or mix of both)**

* sometimes I use a few cups of all-purpose flour with a cup of bread flour. sometimes I use whole wheat flour with all-purpose flour plus a cup or half of bread flour. No matter what kind of flour I mix I always try to include the bread flour as it gives a nice crisp to the crust. and depends on how much of each flour is used the amount of water needs to be adjust as well.

** to add an extra twist to the dough sometimes I add:

a handful of chopped fresh parsley, mint or basil, or mix of these.

I’ll tell you, the moment you bite the crust filled with those herbs you’ll be in love!!!!!!!!

Directions for bread maker:

wet ingredients first plus salt and sugar, next flour and yeast on top. close the machine, set on “dough”. press “start”. During the second kneading open the lid and add herbs, chia seeds/ flax-seed meal. close the lid. after it’s done take it out, knead a few times on a lightly floured surface and let it rest for about 10 minutes, covered. Divide into 6 parts.

For deep dish pizza spread 1 part of the dough inside a pie pan. For New York, roll the dough thinner and put it on a baking sheet.

Refrigerate or freeze the rest of the dough.

Bake in 450 F.

For deep dish pizza for 15 to 20 minutes.

For thin crust for 12 to 15 minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

My husband’s pizza is pretty much the same each time.

Cheddar cheese, tomato pizza sauce (homemade), chicken breast, pineapple (fresh or canned), corn (fresh or canned), green or red bell pepper (not always). Thin crust.

chicken pineapple pizza

Mine varies, but a few weeks ago I have found an all time favorite:

cheese (cheddar, jack or mozzarella),

apple (granny smith),

cherries,

corn,

and pineapple (optional).

I know that it might sound weird but this pizza is one of the best dishes I have ever ate.

I came up with this idea after eating a pear gorgonzola pizza at California Pizza Kitchen a few moths ago.

My last creation was pretty tasty, too:

Sundried tomatoes in olive oil,

mushrooms,

cheese,

red bell pepper.

Although I burned the tomatoes too much it still was delicious! 

I spread the olive oil from sundried tomatoes over the dough first. Not a lot, just a bit. Then went cheese, mushrooms, bell peppers and sundried tomatoes.

Next time I’m going to add the tomatoes a few minutes before taking the pizza from the oven. This way I won’t burn them.

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featured picture

… and that’s why I love my bread maker

My bread maker, old and used for years by my mother-in-law. Still working, though. Working great. Working miracles on my kitchen counter, jumping and making all those weird and loud sounds that even my daughter got used to.

The thing is that before I got it I knead everything by hand. All my breads, pizza dough, dinner rolls and bread sticks, and we still were buying bread from the store. Two months ago I got that bread maker, I thanked and put that thing to be forgotten. I thought I was doing pretty good before getting it and I’m going to be fine without it. Old habits die hard.

Finally about 3 weeks ago I came across bread recipe which called for a bread maker. I knew I would’ve made it without “that thing” (that’s how I named it) but… I decided to give it a try.

So far I only have used the “dough” setting where I bake the bread in the oven after all (not in “that thing”). The first time I used it I witnessed a real miracle. I have never seen a dough so smooth, rising so fast and big, and after all the bread being so fluffy inside and crunchy on the outside. And I became a believer. Me, a doubting Thomas.

Next thing I made in it was a dough for breadsticks and pizza. You need to know that I made homemade pizza a countless time in my life. Breadstick not so often but a few times, at least.

I’m the Chicago style pizza lover while my husband prefers New York style. I always struggled with making my pizza dough very fluffy inside and crunchy (but not burned and hard) on the outside. With my husband’s crust I’d never came to the ideal paper-like thin but still fluffy with crunchy edges crust. Until… I made the dough in the bread maker.

The same was with my breadsticks. They were always too dense and heavy inside. Tasted great but still… not perfect. 

Now I can tell you that I’m never going to come back to kneading those by hand. NEVER.

My pizza came out with a crust that the best restaurants wouldn’t be ashamed to serve. Breadsticks… hmmm… I can only say:  bye bye Olive Garden… I don’t need you anymore!

extra recipe for very fast, simple and tasty tomato sauce
an extra recipe for very fast, simple and tasty tomato sauce – feel free to double the ingredients and to use big tomatoes instead of small

My husband ate his pizza and there was no crust left on his plate, what he would have done if it was too hard to chew or burned.

1 1/2 cups water*

1 package (2 1/4 tsp) active yeast

3 1/2 cups bread flour

2 Tbsp olive oil

2 tsp salt

1 tsp sugar

Bake in 450 F for about 15 minutes or until the cheese is bubbly and the crust on the edges golden brown.

From this recipe I made 2 thin (New York style) and 2 very fluffy (deep dish) pizzas.

Since I started using “that thing” we haven’t bought a single loaf of bread and I wonder what was best for our budget. One (sometimes two) store bought loaf of bread per week or homemade bread that I make every other day (sometimes everyday). lol

ah… and look at those fresh baked buns I made my first sloopy joes with…

The recipe and the story behind it in my next post.

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