Zucchini Ricotta Pizza with Shaved Brussel Sprouts, Tomato and Feta

This pizza is packed with veggies, herbs and several different kinds of cheeses. You can find a simple pizza dough recipe here. If you have a pizza stone, by all means use that. I do not have one so I tend to just use my cast iron griddle and cast iron pans to make my pizzas.

20170926_161623

Please be careful as there is a lot of putting in and taking out of the oven. You need to move pretty fast once you start the baking process so I strongly recommend prepping everything before you begin.

 

Balsamic reduction is a favorite of mine when it comes to tomatoes and Brussel sprouts, so I whipped up a small amount to drizzle over the pizza. That seriously took the whole dish to the next level. You can adapt this to use up whatever veg you have on hand. Season and adjust ingredients to suit your taste! At the base, it’s a simple dough and a simple ricotta mixture, feel free to customize and build upon it.

 

Ingredients:

 

Simple Pizza Dough

Ricotta Cheese

Milk

Parmesan

Italian Cheese Blend

Feta Cheese

Garlic cloves

Mint

Basil

Salt

Pepper

Olive oil

Thinly sliced, or shaved Brussel sprouts

Shaved zuchinni

Sliced tomato

Balsamic vinaigrette

Sugar

 

Directions:

 

  1. Preheat your cast iron (or pizza stone) in the oven at 500 degrees
  2. Slice and shave your vegetables
  3. In a small bowl, mix the shaved brussels with a little bit of oil (and s&p)
  4. In another small bowl, toss the zuchinni with a little bit of oil (and s&p)
  5. Slice tomatoes, set aside.pizza4

  6. In a small bowl, mix ricotta, herbs, salt, pepper, parmesan and grate fresh garlic into the mixture.pizzapizza2
  7. Slowly add milk a bit at a time and whisk until it is smooth and spreadable
  • Taste and adjust seasonings (including herbs) to suit your taste.
  • I used a fair amount of dried herbs in this. You can absolutely use fresh if you have them on hand.
    • Set aside.pizza3

  1. Prepare your dough.pizzadough4pizza5
  2. Roll out the dough to suit your baking vehicle (cast iron skillet, griddle, pizza stone, etc).
  3. Carefully remove baking vehicle from the oven, sprinkle with flour or corn meal.
  4. Carefully place your dough onto it.
  5. If you have ‘extra’ dough hanging, carefully roll it up and make a ‘border’ and brush it with oil
  6. Gently pierce the bottom of the dough with a fork to ensure it doesn’t bubble up too much when in the oven.pizza6
  7. Pre-bake the dough for about 3-4 minutes.

  1. Remove from oven.
  2. Spread ricotta mixture and make sure you leave about ½” space
  3. Sprinkle a bit of the shredded cheese
  4. Arrange the zucchinipizza17pizza15
  5. Bake for about 5 minutes

  1. Remove from oven.
  2. Sprinkle more cheese.
  3. Arrange tomatoes and distribute the shredded Brussel sproutspizza16
  4. Bake for about 5-10 minutes.

For simple balsamic reduction:

  • Pour about a quarter cup of balsamic vinegar into a pot over medium heat
  • Add about 2 tsp of sugar
  • Whisk to combine
  • Bring to a boil and then reduce heat
  • The liquid will reduce and coat the back of a spoon)

  1. Remove from the oven, sprinkle feta.pizza13pizza12
  2. Turn on broiler and broil until crust browns a bit. Be careful. Your pizza will burn. And you will cry.2pizza11pizza10

  1. Remove from oven and allow to cool.
  2. Drizzle with reduction and enjoy!

pizza7pizza8

1

© 2017 by Alexa Mason. All Rights Reserved

Crispy Ginger Lime Sticky Wings

Tonight is Saturday night and mama really did not feel like cooking. I was pleased to hear a simple request of “asiany wings with the ginger and stuff”. This is a simple recipe with simple methods that can be applied to any flavor wings you’re going for.

 

This sauce is packed full of flavor and super easy to make. It’s easily adjustable; if it’s too sweet, use less sugar. If it’s not spicy enough, add more sambal (or peppers). More or less ginger? Easy fix.

 

 

Ingredients:

 

For the chicken:

Chicken wings

Water

 

For the sauce:

¼ cup soy Sauce

2 tbsp of oyster sauce

2 tsp sambal oelek

3 cloves of garlic, grated

Thumb of ginger (about 1.5”) grated

3-4 tbsp of light brown sugar

juice and zest of one lime, a pinch of zest reserved

 

For the chicken:

 

  1. Using kitchen shears, cut your wings into flats and drumssw1
  2. Preheat your oven to 450 degrees.
  3. You’re going to boil water like you’re making pasta aka heavily salted and a rolling boil.
  4. Boil the chicken for 8-10 minutes.
  5. Drain thoroughly.
  6. Pat dry with paper towel.sw2
  7. Place the chicken pieces directly onto a cookie sheet (no added oil, no foil).sw3
  8. Bake for about 30 minutes.
  9. While your chicken is in the oven, start your sauce.sauce1
    • Grate the garlic and the ginger
    • In a sauce pan, over medium heat, add all of the ingredients and stir.
    • Bring to a boil and reduce to a simmer.
    • Keep an eye, the sauce will bubble and start to reduce.
    • Taste and adjust as you see fit.
    • When it’s perfect, remove from the heat.
  10. The wings will begin to turn golden brown.sw4
  11. Flip the wings and bake for an additional 5-10 minutes.
  12. Toss the wings in the sauce.sw6
  13. Sprinkle reserved lime zest over sauced chicken.

sw7sw8sw9

One word. BOOM!

 

 

 

© 2017 by Alexa Mason. All Rights Reserved

Quick Pork and Cabbage Gyoza

I am madly in love with any type of dumpling. Gyoza, potstickers, shumai. You name it, I’ll eat it. Little pockets of love, if you ask me.

 

I usually make my dough from scratch….until I bought my first pack of wrappers and well, work smarter and not harder.

 

For this recipe you will want to use your seasoned cast iron skillet for the traditional steam-fry-steam technique that yields a simultaneously crispy yet soft exterior.

 

I cooked this tonight on the fly so the measurements are not exact but you can freeze any leftover wrappers or leftover filling and use it another night. I do this all of the time.

Also, the lovely thing about making dumplings is that you really don’t have to stay true to any one recipe. Use what you have on hand!

 

Gyoza

Pack of gyoza (or wonton) skins

¼ to ½ lb of ground pork (you can substitute finely chopped shrimp, ground chicken, etc)

1-2 cup of finely shredded cabbage

2 garlic cloves, grated

1 in knob of ginger, grated

1 tbsp of sesame oil

1 tsp of low sodium soy sauce

Splash of fish sauce

 

Dipping Sauce

½ c low sodium soy sauce

1 tsp rice wine vinegar

1 tbsp light brown sugar

½ tsp sesame oil

1 tsp of water

chopped scallion, crushed red pepper (optional)

 

  • Combine these ingredientsgyoza3
  • Scoop a scant tsp onto the skin
  • Dampen your finger with water and moisten the lip of the wrapper
  • Fold up the dumpling and seal. (Visit Lizzie Tilchin and check out different ways to seal these babies!)
  • Heat your cast iron skillet and using a napkin wipe it down with your preferred cooking oil and a bit of sesame oil.
  • Place your dumplings onto the hot skillet for about 10-15 seconds until the bottoms begin to crisp up
  • Then pour about 2/3 cup of water into the skillet and cover tightly
  • Let this cook for about 4-5 minutes.

gyoza2meal3gyoza

© 2016 by Alexa Mason. All Rights Reserved