Storm the Cassoulet

Prosciutto Pizza with Califlower Crust

1430679

Ingredients

1 small head cauliflower, chopped (about 5 cups)
2 ounces shredded Asiago (1 cup)
1 large egg
1/2 teaspoon dried Italian seasoning or oregano
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Olive oil, for brushing
1 1/2 cups shredded mozzarella (6 ounces)
1/2 cup marinara sauce
4 slices prosciutto (1 ounce), sliced into ribbons
Crushed red pepper flakes, for sprinkling
1/4 cup fresh basil leaves, torn

Special equipment: A pizza stone or baking sheet; a pizza peel, flat cutting board or cookie sheet; and a clean kitchen towel.

Method:

Preheat a pizza stone or clean baking sheet in an oven to 425 degrees F.

Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.  Microwave it for about 6 minutes.

Transfer the cauliflower to a large bowl. Pour onto a clean kitchen towel and wring out as much moisture as you can.  Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched.

Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 30 minutes.

Remove the crust from the oven, sprinkle with the mozzarella FIRST and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.

Sprinkle with the basil just before serving.

Advertisements
Leave a comment »

Pastor Ryan’s Homemade Pasta

3554264376_c89c28af44

(Pioneer Woman)

 Ingredients:

6 whole Eggs

3 cups All-purpose Flour

Method:

Rule of thumb: Two eggs per one cup of flour

Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.

Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.

When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.

To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

Leave a comment »

%d bloggers like this: