FLOATING KITCHEN

Seasonally inspired recipes from 42.79 N, 70.81 W

  • Individual Meyer Lemon, Mushroom and Arugula Pizzas
  • Individual Meyer Lemon, Mushroom and Arugula Pizzas

Individual Meyer Lemon, Mushroom and Arugula Pizzas

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Posted on January 28, 2015
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Got snow? No? Well I have some that you can have. Come and get it.

Seriously. Please. I’ve got snow drifts measuring up to 7 feet.

I actually needed a shovel to shovel out my shovel. Does that make sense? I don’t know. The whole thing was pretty epic. Living on a island during a blizzard is certainly a test of ones nerves.

But the power stayed on and I passed the days with neighbors, friends, food and cocktails. So I can’t complain too much.

Before the blizzard hit, I made up these Individual Meyer Lemon, Mushroom and Arugula Pizzas. I knew they would be the perfect food to have on hand during the storm.

Also, I’ve been told that there is some kind of big eating and drinking day coming up soon in which people also watch football on television? Yeah. These pizzas would be perfect for that too.

Cheers,

Liz

Recipe for the dough from Ina Garten

One year ago: Pumpkin and Black Bean Sliders with Avocado-Hummus

Individual Meyer Lemon, Mushroom and Arugula Pizzas

Serves 6

Individual Meyer Lemon, Mushroom and Arugula Pizzas

Ingredients

  • For the Dough
  • 1 1/4 cups warm water (100 to 110 degrees Fahrenheit)
  • 2 packages (4 1/2 tsp.) active dry yeast (I used Fleischmann’s RapidRise)
  • 1 tablespoon honey
  • 3 tablespoons extra-virgin olive oil
  • 3-4 cups all purpose flour (I used King Arthur Flour)
  • 2 tsp. kosher salt

  • For the Toppings
  • About 1/2 cup extra virgin olive oil
  • 16 ounces mushrooms, stems removed and sliced
  • 2 tsp. fresh thyme leaves
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 1-2 Meyer lemons
  • 6 ounces gruyere cheese, shredded
  • 6 ounces fontina cheese, shredded
  • 1 tablespoon balsamic vinegar
  • 3 cups arugula

Instructions

  1. Make the pizza dough. In the bowl of your stand mixer with the dough hook attachment, combine the warm water, yeast, honey and olive oil on low speed until the yeast is dissolved. With the mixer on low, slowly add in 3 cups of the flour along with the salt. Once the mixture is well combined, start adding in additional flour, about 1/4 cup at a time, until the dough is soft and easily leaves the sides of the bowl. I used an additional 1/2 cup of flour. You won’t need more than 1 cup total.
  2. Mix the dough on medium speed for 10 minutes, pulling it down off the hook as necessary. Dump the dough out onto a floured surface and knead it by hand a couple times, shaping it into a ball. Place the dough in a well oiled bowl, turning the dough to coat it with oil on all sides. Cover the bowl loosely with a thin kitchen towel and let it rise in a warm place for 30 minutes.
  3. After 30 minutes, punch down the dough and use your hands to shape it into a disk. Divide the dough into 6 equal-sized pieces. Using your hands, shape each of the pieces into a ball and place them on a parchment paper lined baking sheet. Cover with a kitchen towel and let the dough rest for about 10 minutes.
  4. Pre-heat your oven to 500 degrees. Prepare the toppings while the dough rests.
  5. Heat a couples tablespoons of olive oil in a large non-stick skillet over medium heat. Add the sliced mushrooms and sauté, stirring frequently, until they have softened, about 3-5 minutes. Stir in the thyme, salt, black pepper and red pepper flakes. Cook for 1 minute more. Remove the skillet from the heat and set aside.
  6. Trim and discard the ends of the Meyer lemons. Then very thinly slice the lemons, picking out and discarding any seeds you find. You’ll want 3-4 lemon slices per pizza.
  7. Assemble the pizzas. Using a rolling pin, roll out each dough ball on a floured surface into an approximate 8 X 4-inch oval. Transfer to a parchment-paper lined baking sheet (you’ll need two baking sheets here to fit all the dough). Brush the surface of the dough liberally with olive oil. Divide the cheeses evenly between each pizza, using approximately 1 ounce of each type per pizza. Top with the mushrooms and then 3-4 slices of the Meyer lemon. Transfer the pizzas to your pre-heated oven and bake for about 13-15 minutes, or until the cheese is melted and bubbly and the crust has browned in some places. Remove from the oven.
  8. In a medium bowl, combine the balsamic vinegar with 1 tablespoon of the olive oil. Add the arugula and toss to coat. Top the pizzas with the arugula. Slice and serve immediately.
http://www.floatingkitchen.net/individual-meyer-lemon-mushroom-and-arugula-pizzas/
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  • Roasted Vegetable Power Bowl
  • Roasted Vegetable Power Bowl

Roasted Vegetable Power Bowl

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Posted on January 26, 2015

This is the kind of salad that I want to eat everyday for the rest of my life.

With a plate of cookies on the side. #balance.

But seriously, I’ve been eating this Roasted Vegetable Power Bowl almost everyday for lunch for the past couple of weeks. It falls into the category of salads that don’t really feel like salads. It’s substantial. And hearty. And won’t leave you feeling deprived. The only reason you’ll be left wanting more is because it’s so gosh darn delicious.

The recipe below is written for two servings. But what I actually do is roast up a whole mess of vegetables at the beginning of the week while I’m cooking up a big batch of quinoa. Then I can assemble one of these Power Bowls at a moments notice. Because when hunger strikes, you want to be at the ready.

Sometimes I switch out the sweet potato for butternut squash, or the broccoli for cauliflower. It just depends on what kind of mood I’m in and what I have on hand. Chickpeas are also great, as well as some chopped avocado for added creaminess. Whatever combination you choose, I guarantee you’ll feel like a million bucks after eating one of these!

Cheers,

Liz

One year ago: The Best Blueberry Muffins

Roasted Vegetable Power Bowl

Serves 2

Roasted Vegetable Power Bowl

Ingredients

  • For the Salad
  • 1 medium sweet potato, peeled and cut into 1-inch cubes
  • 2 small beets, trimmed, peeled and cut into 1-inch cubes
  • 2 cups broccoli florets
  • Extra-virgin olive oil
  • Salt
  • Black pepper
  • 2 cups mixed greens
  • 1 cup cooked quinoa
  • 1/4 cup almonds
  • 1 tablespoon fresh cilantro

  • For the Dressing
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon tahini paste
  • 2 tablespoons extra-virgin olive oil
  • 1 tsp. maple syrup

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. In a medium bowl, toss the cubed sweet potato with 1-2 tsp. of olive oil and a pinch of salt and pepper. Transfer to one side of a large rimmed baking sheet. In the same bowl, now season the cubed beets with olive oil, salt and pepper. Add these to the same rimmed baking sheet, but keep them separate from the sweet potatoes so the color of the beets doesn’t bleed into the sweet potatoes. Roast in your oven for 10 minutes.
  3. Add the broccoli florets to the same bowl and season with olive oil, salt and pepper in the same manner as you did for the sweet potatoes and beets. After 10 minutes, add the broccoli florets to the baking sheet with the sweet potatoes and beets, keeping them spaced away from the beets, and roast everything for an additional 10 minutes. Remove the vegetables from the oven and set aside.
  4. While the vegetables are roasting, make the dressing. In a small bowl stir together all of the ingredients until smooth.
  5. Assemble the salad. Divide the lettuce evenly between two bowls. Then top with the roasted vegetables, quinoa, almonds and cilantro, dividing all the ingredients evenly between the two bowls. Drizzle with the dressing. Serve immediately.
http://www.floatingkitchen.net/roasted-vegetable-power-bowl/
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