Savory or Sweet Ricotta Pizza

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Pizza dough:

Combine 3 3/4 cup bread flour (you can use all-purpose if you don’t keep bread flour on hand), 1 teaspoon honey, 1 packet instant dry yeast, and 2 teaspoons kosher salt in bowl of a stand mixer. With mixer going, stream in 1 1/2 cups warm but not steaming water and 2 tablespoons of olive oil. Your dough should combine into a solid ball. If it looks too dry, add an additional tablespoon of water. Dump out dough onto lightly floured surface and knead gently. Grease large bowl with olive oil, place dough inside. Cover with wrap, let sit in a warm place for 1 hour. If it’s never warm where you are, place it on a heating pad set to warm. Makes two 12-14″ crusts.

While the dough is proofing, thinly slice one fennel bulb and saute in a tablespoon of olive oil over medium for 5-6 minutes. Sprinkle lightly with salt.

Ricotta topping:

Combine one container of ricotta cheese (approximately 1.5 cups) with the zest of one small lemon, 1/4 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes.

When ready, roll your dough out into two crusts and top with the ricotta mixture. Add fresh arugula, dried tarragon, sauteed fennel, and sliced peppadew peppers. Sprinkle with a dash of salt and a bit of pepper and a light pass of Parmesan. Cook at 425 for 15-20 minutes.

If you don’t keep arugula or fennel on hand (or don’t like them), omit the red pepper flakes and Parmesan. Instead, top with shaved Brussels sprouts, caramelized onions and pomegranate seeds; serve with a squeeze of honey over your slice.

 

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Blistered Carrots with Labneh

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Wash a bunch of carrots. I used rainbow carrots but regular orange ones are great. Don’t peel them. If you find that your carrots have a big size difference, consider slicing the largest ones in halves or in quarters. Preheat your oven to 450. Or, if you’re making three ingredient roast chicken, wait until the last fifteen minutes of your cook time to begin cooking your carrots.

Heat a tablespoon of olive oil in a cast iron skillet over medium high heat. When the oil is hot, drop your carrots in and allow them to cook about a minute before flipping them and searing on the other side. Then, place skillet into the oven and cook at 450 for 20 minutes. If you’ve done the math and realized that this will take you past the time your chicken will be cooked, that’s on purpose. Your chicken needs time to rest before you carve it, giving you time to finish your carrots.

Remove your carrots from the oven and plate. Spread a quarter cup of labneh over them, and drizzle your favorite olive oil + herb sauce. For some of you, this will be pesto. I went with yogurt dip seasoning (dried basil, dried mint, taragon, garlic flakes, onion flakes, pepper and salt) rehydrated in a bit of olive oil. If you have a pine nut sensitivity, blend together 1/3 cup of fresh basil leaves, 1/4 cup olive oil, two cloves of garlic and a 1/2 teaspoon of salt together and use that to top your labneh.

Serve hot. Serves two.

If you cant find labneh, you should know that it’s basically just strained Greek yogurt. You can use regular Greek yogurt or strain it yourself in some cheese cloth.

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Easy Chicken

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After cleaning a whole chicken, thoroughly dry with paper towels. Inside and out. I know, it’s icky. You can do it. On occasion, you’ll find a bit of a quill left in the skin. It’s easiest to grasp them using a paper towel so you have enough traction to pull it out.

A lot of recipes will call for lemons or butter. We’re going to avoid those so the chicken can get nice and crispy! And who doesn’t love a recipe that calls for just three ingredients?

I like to let the chicken come to temperature and dry one more time. Add salt and dried thyme into the cavity and place the chicken in a pan. You don’t want the pan to be so large that your chicken is floating out in space. I like to use our trusty Dutch oven. Then truss the chicken. This just means you’re going to use a bit of baker’s or butcher’s twine to tie the chicken legs together to cover a portion of the breast, and it helps the chicken stay juicy.

After trussing the chicken, tuck the wings as close to the body as you can manage. You don’t want them to get too dry, either. Lightly sprinkle dried thyme over the chicken. Now, for the magic. With a heavy hand, salt the chicken with kosher salt. Add a second pass. That salt is going to be where your flavor comes in.

Bake at 450 for an hour. Double check the internal temperature of the breast meat- it needs to be at least 165. Let cool for ten minutes, carve, and serve. Tastes great with a whole grain mustard or Dijon for dipping. Pairs really well with blistered carrots with labneh.

Be sure to save the bones and scraps for chicken stock!

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*the link to the Dutch oven is an affiliate link; it doesn’t increase your price, but a portion of the proceeds come back to me.

Stuffed Bagel Bites

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In a medium bowl, combine 1 cup flour, 1 1/2 tsp. baking powder, 1/2 tsp. salt, and 1 cup Greek yogurt. Stir together until it forms a dough ball. If it’s a little too tacky, add in additional flour teaspoon by teaspoon.

Press golf-ball sizes of dough into flat disks and place the stuffing of your choice in the middle. I went with salami, cream cheese and hot peppers. Perhaps a bit of mozzarella and a pepperoni. Perhaps just cream cheese. You do you. Press the dough up and around your stuffing, forming a rough ball shape.

In a small bowl, whisk together one egg and one Tbs. of water. Brush over the tops of your dough balls. Sprinkle Trader Joe’s Everything But the Bagel seasoning over the top. If you’re going with sweet flavoring, perhaps just cinnamon and sugar over the top.

Bake on a greased cookie sheet at 350 for 23 minutes and 2 minutes with the oven set to broil. Or cook in an air fryer for 10 minutes at 400.

No, they’re not technically bagels, but this dough is far easier.

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