ds83473@gmail.com – Page 4 – DebsLunch Recipes

June 1, 2023

Spicy Tofu over Noodles & Greens

Takes about 45 minutes
Serves 4
This dish is a vegetarian version of Szechuan Dan Dan noodles that are usually made with ground pork. It is probably the only tofu preparation all members of my family will eat! The traditional topping is quick pickled cucumbers; thinly sliced cucumber marinated briefly in rice vinegar and salt and maybe a pinch of sugar. For this time of the year, try Love and Lemons pickled asparagus, thinly sliced, scattered on top of your bowlfuls of noodles.

Sauce:
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon tahini or peanut butter
1 tablespoon roasted sesame oil
2 teaspoons rice or balsamic vinegar
1 tablespoon chili crisp
i inch piece of fresh ginger, grated or finely chopped

Tofu:
1 14 oz. block of firm tofu
2 tablespoons cornstarch
a few pinches of kosher salt, or a teaspoon of fine salt
2 tablespoons vegetable oil

Noodles and greens:
One bunch komatsuna greens or bok choy, rinsed, stems and leaves sliced separately
1 tablespoon vegetable oil
2-3 cloves of garlic, minced or put through a press
1 tablespoon soy sauce
salt
8-9 ounces ramen noodles or vermicelli
2 teaspoons to 1 tablespoon roasted sesame oil

Dish:
1 tablespoon vegetable oil
8 oz. shiitake mushrooms, stems pulled off and sliced
2 cloves garlic, minced or put through a press

Optional toppings:
Pickled asparagus,thinly sliced on the diagonal
3-4 scallions, thinly sliced on the diagonal
a handful of fresh cilantro leaves and some of the tender stems

To make the sauce, combine the soy sauce, brown sugar, tahini, sesame oil, vinegar, chili crisp, and fresh ginger in a small bowl or spouted glass measuring cup.
To prepare the tofu, remove it from the box and squeeze it with your hands over the sink to extract as much liquid as possible. Don’t worry if the tofu breaks apart – it’s going to get crumbled up anyway. Wrap it in a clean kitchen towel or paper towel and set aside for 10 minutes to continue draining.
After it has drained, crumble the tofu into a large bowl. Sprinkle the cornstarch and salt over it, and toss with your hands until well coated.
Heat 2 tablespoons vegetable oil in a non-stick skillet that will hold the tofu in one layer. Add the crumbled tofu and fry until golden brown on one side, then turn and continue until it’s all golden brown, about 5 minutes per side.
Transfer the tofu back into the bowl, and wipe out the skillet.
Heat 3-4 quarts of water in a large pot, salt it, and then cook the ramen noodles according to package directions – usually about 3 minutes. Drain and set aside.
Heat 1 tablespoon olive oil in another skillet, and add the greens stems. Fry for a few minutes over high heat, then add the leaves, garlic, soy sauce, and salt to taste. Stir until the greens are wilted and tender. Add the drained noodles, drizzle with the sesame oil (use the larger amount if you cooked the larger amount of noodles) and toss, then cover to keep warm while you finish the tofu sauce.
Heat 1 tablespoon vegetable oil in the wiped out skillet and add the mushrooms. Cook, stirring, until they start to soften, then add the garlic. Cook a few more minutes until the garlic is fragrant, then add the tofu and toss all together. Finally give the sauce a good stir and pour in, mix and cook 5-10 more minutes until bubbling.
Spoon the tofu mixture over the noodles and greens in bowls, garnish with your choice of toppings, and serve.

May 24, 2023

Asparagus Custard Tart

This tart is a little more elegant than a standard quiche, and intended to be baked in a 9- or 10-inch flan ring or loose bottom fluted pan – the kind where you can detach the bottom from the sides after baking. But if you don’t have either of those pieces of kitchen equipment, you can bake the tart in a regular pie pan. A shallow, metal, 9-10 inch pie pan will work best. The custard is made with heavy cream, so it’s rich, but there’s no cheese in the tart.

Crust:
1 cup all-purpose flour
a pinch or two of kosher salt
6 tablespoons cold unsalted butter, cut into bits
1 large egg, lightly beaten
a few tablespoons of water if necessary

Filling
half a large onion, finely chopped – about 3/4 cup
1 pound of medium asparagus, washed trimmed
1 tablespoon butter
Kosher salt & freshly ground black pepper, to taste
1 cup heavy cream
3 large eggs, one separated

1. Make the crust: combine the flour and salt in a bowl , food processor, ir bowl of a stand mixer. Slice in the butter, and mix with your fingertips or a pastry blender, or pulsing in the food processor, or with the paddle attachment of the mixer until most of mixture resembles coarse meal with only a few butter lumps. Drizzle the egg in and mix just until the dough starts to come together, adding water by the tablespoon if needed.
2. In the bowl or on a floured surface, gather the dough into a ball, and flatten into a disk. Wrap airtight in plastic wrap or other reusable wrapping and chill for at least 30 minutes and up to 2 days.
3. Make filling: bring several inches of water to a boil in a wide deep skillet, add salt, and then add the asparagus spears. Cook just until the asparagus is bright green, then with tongs transfer to a colander set in the sink, and run cold water over to stop the cooking. Drain the asparagus well.
4. Empty the skillet and dry it, then melt the butter and sautée the onion gently until tender but not browned. Meanwhile cut the tips off the asparagus in about 3-inch lengths and slice the remaining stalks into 1-inch pieces. Reserve the tips. When the onion is soft add the sliced asparagus, season with salt and pepper, mix well, and remove from the heat.
5. Assemble the tart: heat the oven to 375°. Roll out the crust and fit it into the pan of your choosing. If using a flan ring or fluted tart pan place it on a cookie sheet or pizza pan lined with parchment to catch any drips. Trim the overhang, leaving enough to build up a double thickness for a nice sidewall. If using a pie dish crimp the edges, and optionally set it on a cookie sheet or pizza pan to catch any drips.
6. Brush the crust all over with the white of the separated egg. Beat the yolk and the remaining eggs together and add the cream. Spoon the onion and sliced asparagus stalks into the crust and pour the custard over.
7. Bake the tart for about 20 minutes until the filling is starting to set but there are still liquid spots. Remove from the oven and scatter the asparagus tips over the top of the tart, pressing down gently to settle them in the custard. Return the tart to the oven and bake another 20-30 minutes until fully set.
8. Cool tart on the baking sheet on a rack for 15-30 minutes, then if using a flan ring or tart pan, loosen edges with a small sharp knife, and lift off the sides for easier cutting. Serve warm or at room temperature.

May 24, 2023May 24, 2023

Asparagus Salad with Crispy Coconut & Almond Topping

coconut asparagus saad
This crunchy asparagus salad can be served over greens as a side salad or a meal. I’ve given directions for cooking the asparagus in water, but you could roast it instead: Reserve one tablespoon of vegetable oil for the dressing, and drizzle the other tablespoon over the asparagus spears on a cookie sheet and roast in a 425° oven for about 10 minutes until just tender. Proceed with the recipe from step 2.

Takes about half an hour
Serves 2 as a main course, 4 as a side dish

1 pound asparagus stalks
one lime to yield 1 teaspoon lime zest plus 2 tablespoons juice
2 tablespoons neutral vegetable oil, like safflower or canola
one heaping tablespoon light miso
one tablespoon maple syrup
1/2 cup sliced almonds
1/3 cup unsweetened shredded or flaked coconut
2 teaspoons granulated sugar
2 teaspoons Aleppo chile flakes or 1 teaspoon red pepper flakes
6-7 radishes, trimmed and thinly sliced
Kosher salt
Optional: a handful of fresh cilantro leaves with tender stems

Fill a large skillet with a few inches of water, bring to a boil, and salt it. Add the asparagus spears and cook for 4-5 minutes until just tender. Transfer the asparagus to a colander set in the sink, run some cold water over to stop the cooking, and set aside to drain well.
For the dressing, whisk the lime zest and juice, oil, miso, and maple syrup in a bowl large enough to hold the finished salad.
For the coconut almond topping: Heat the oven to 350° and place the almonds in a pie plate or other metal pan. Toast in the oven until starting to brown, 5 minutes. Add the coconut flakes, and toast another 5 minutes watching carefully, until the coconut turns golden brown. Remove from the oven and stir in the sugar, chile flakes and a few pinches of kosher salt Set aside to cool.
Cut the asparagus into 2-3 inch lengths. Stir all but 1 tablespoon of the coconut topping into the dressing. Add the asparagus and radishes and toss well. Transfer to a shallow serving platter and sprinkle with the remaining coconut topping and cilantro if using. Best right away, but still tasty the next day.

May 24, 2023

Carrot Risotto with Gochujang Roasted Carrots

This dish is based on a recipe from the New York Times, where the carrots are roasted with chile crisp. I thought roasting the carrots with a sauce made from sweeter and slightly less hot gochujang (Korean red chili paste) might taste even better. You can see what you think! I think the carrots are good enough to enjoy all on their own, too. Be sure to roast them in a pan that holds the carrots and sauce snugly – in a larger pan the sauce may spread out and burn. If you have leftover risotto, try arancini. These cheese-stuffed rice balls are traditionally fried but can be baked as in this easy recipe, Risotto Balls (Baked Arancini) from Healthy Little Foodies.

Serves: 4 generously
Takes: about an hour

2 pounds carrots, peeled or scrubbed, divided
1 tablespoon mild tasting vegetable oil or olive oil
2 tablespoons soy sauce
1 tablespoon gochujang
1 tablespoon honey
1 tablespoon rice vinegar
1-inch piece of fresh ginger, minced or grated
5 cups chicken or vegetable stock
4 tablespoons unsalted butter, divided
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1 1/2 cups/10 ounces Arborio or other short grain rice
2 1/2 ounces finely grated Parmesan (about 1 1/2 cups), plus more for serving (optional)
Kosher salt (such as Diamond Crystal) and black pepper
sesame seeds for garnish (Optional)

Heat the oven the 375°. Cut 1 pound of the carrots into rough chunks and drop into a food processor. Pulse to finely chop. You should have about 2 cups. Alternatively, the carrots can be grated if you don’t have a food processor. Cut the remaining pound of carrots on the diagonal into 1-inch pieces, and place in a small baking dish. Drizzle the oil over, toss well, and place in the oven. Roast for 10-15 minutes until just tender.
Mix the soy sauce, gochujang, honey, rice vinegar, and ginger in a small bowl or spouted measuring cup. When the carrots are almost tender, pour the sauce over, toss, and roast for another 10 minutes until tender and glazed. Set aside.
Heat the stock in a saucepan and keep warm.
Melt two tablespoons of the butter in a heavy bottomed pot that holds at least 4 quarts. Add the shallots, chopped carrots, garlic, and ground coriander and cook over medium high heat until fragrant and the vegetables are beginning to soften.
Add the wine and cook until the liquid is mostly boiled off.
Add the rice and stir until the grains of rice are well-coated with oil. Ladle in about 1 cup of warm broth and stir until it’s absorbed, about 15 minutes. Continue adding cupfuls of broth and stirring. If the rice is not tender by the time all but the last cup of broth has been added, pour in the last of the broth, stir well, and cover and simmer for 10 minutes – this is not strictly risotto technique, but should get the rice tender.
Mix in the remaining two tablespoons of butter and the cheese and stir until the risotto is creamy. Serve in shallow bowls topped with the carrots and garnished with sesame seeds, and pass extra cheese if desired.

May 16, 2023May 20, 2023

Rhubarb Crumble Muffins

This is based on a BBC Good Food recipe – I trust the Brits to know what to do with rhubarb.

Muffins:

3/4 cup sugar
1 1/2 cups chopped rhubarb
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla
2/3 cups buttermilk or sour milk*
1 1/2 cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt

Crumble:

1/4 cup flour
1/4 cup brown sugar
1/4 cup rolled oats
1 teaspoon cinnamon
4 tablespoons of cold butter, salted or un-
pinch of salt if you use un-salted butter

Heat oven to 375° and line a 12-hole muffin tin with muffin papers.
Stir the sugar and rhubarb together in a bowl, and set aside while you make the crumble topping.
For crumble, mix the brown sugar with the flour, oats, and cinnamon, then slice the butter into small pieces on top, and mix with your fingers or a fork until clumpy.
Stir the oil, egg, vanilla, and buttermilk into the sugary rhubarb.
Combine the flour, baking powder, and baking soda in another large bowl, add the rhubarb mixture, and fold together until there are no visible dry bits of flour.
Spoon or scoop into the muffin pan, and top each with a thick layer of the crumble mixture.
Bake for 18-20 mins. until golden and firm.

*If you don’t have buttermilk, to make enough sour milk for this recipe, put 2 teaspoons of vinegar or lemon juice in the bottom of a spouted measuring cup. Pour in milk up to the 2/3 cup mark, and let stand about 10 minutes. Proceed with the recipe.

May 14, 2023May 23, 2023

100% Rhubarb Pie

This is my recipe for an all-rhubarb pie, a pie that, as the New York Times asserts in its Straight Up Rhubarb Pie recipe, “contains no distractions, like strawberries”. If you want strawberries with your rhubarb, go here.

Ingredients:

Pie dough for a 2-crust pie, or use your own favorite recipe, or purchased. I like to make this pie with a lattice top, but you can also make it with a top crust, with vents cut in, in a decorative pattern.

3 1/2 to 4 cups chopped rhubarb (about 1-inch pieces)
1 1/2 cups sugar
5 tablespoons flour
pinch of salt, or use salted butter
about 1 tablespoon of butter

Preheat the oven to 400°.
Mix the flour, sugar, and salt, if using.
Roll out the bottom crust and ease it into a deep 9-inch pie dish. Spread 1/4 cup of the flour mixture in the bottom crust. Set the crust on a baking sheet (I like to use a 12-inch pizza pan, but a cookie sheet also works fine) and place it in the fridge.
Place the rhubarb in a large bowl, and add the rest of the flour mixture to the fruit and toss well.
Roll the top crust out into a approximately 10 x 10 inch rectangle and and cut it into strips – with wheel or a decorative cutter if you have one – the one I use (shown above) is actually for making the ruffled edges of lasagna noodles.
Toss the fruit again, and pour it into the bottom crust.
Dot the fruit with small pieces of butter, using your 1 tablespoon or a little more.
Weave the crust strips into a lattice – here’s a demo video from Sally’s Baking Addiction, or just use what you remember from making woven potholders for your mom. After you weave the top, roll the ends of the strips in with the edges of the crust & crimp. Sally uses a knuckle and two fingers; I use my thumb. You can also use a fork.
Bake the pie for 10 minutes then reduce the heat to 375°. Bake for about another 50 minutes, until the filling is bubbling and the top is rounded. Cover loosely with foil if the crust browns too fast. Let cool at least 1 hour or the filling will be really soupy, and eat with vanilla ice cream.

November 8, 2022November 8, 2022

Perfect pie crust

Pie crust was one of the first things I was taught to make, and I have always used my mom’s recipe – 3 cups flour to 1 cup butter, with 1 TBLS sugar per cup of flour for a sweet, double crust pie. And I tended to use unsalted butter, which makes a good tasting, but not flaky crust. For flakes you need shortening or lard. Recently I’ve been playing around with both the proportions, and the type of fat – mom used salted margarine – and I have decided that I like the original proportions, but with salted butter, plus two TBLS vegetable shortening or lard.

3 cups flour (unbleached white or whole wheat, or a combo)
good pinch salt, unless you’re using salted butter
3 tablespoons sugar
1 cup butter, either salted or un- (2 sticks, 16 tablespoons)
2 tablespoons vegetable shortening or lard
5-7 tablespoons cold water

Measure the flour, salt and sugar into the bowl of your stand mixer (my favorite method), your food processor, or a mixing bowl. Slice the butter and shortening over the top and combine with the flour mixture, using the paddle attachment of the mixer, by pulsing the processor, or using a pastry blender, 2 knives, or your fingers, until you have a crumbly mixture with no butter lumps bigger than currants. With the mixer or processor running, or while stirring with fork, drizzle in the water by tablespoons, until the mixture just starts to come together in clumps. Stop before you have one big ball. Turn the crust out onto a floured surface and knead lightly to bring it together. Gather it into a ball, flatten into a disk, wrap (in plastic, wax paper, one of your reusable snack/sandwich bags), and chill for about an hour, and up to 2 days.

This makes enough crust for 2 single crust pies or one double crust or lattice topped pie.

For a lattice crust, roll out the bottom crust and ease it into the pie dish. Set the crust in the fridge. Make the filling. Roll out the top crust and cut it into strips – with a decorative cutter if you have one – the one I use is actually for making the ruffled edges of lasagna noodles. Pour the filling into the bottom crust – it helps to take it out of the fridge at this point. Weave the crust strips into a lattice – use what you remember from making woven potholders for your mom.

See pictures below.

Flop the pie crust in half and place it in the pan. Unfold and gently fit into the pie dish

Crimp the edges – this pattern was made with 2 fingers and a thumb – you can also crimp the edge with a fork. Place the crust in the fridge or freezer while you make the filling

November 5, 2022November 14, 2022

Apple slab pie

Crust:
2 cups unbleached white flour
2 tablespoons sugar
a few pinches of salt (if you use unsalted butter)
9 tablespoons dairy OR vegan butter
3 tablespoons vegetable shortening
7-8 tablespoons cold water

Topping
1 1/2 cups flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons light brown sugar
1 teaspoon cinnamon
A few grates of nutmeg
About 1 teaspoon finely grated lemon zest lemon
1/4 pound (1 stick or 4 ounces) unsalted butter, OR vegan butter, melted
pinch of salt – or use salted butter

Filling:
3 pounds of apples, peeled, cored, and sliced
2-3 tablespoons lemon juice from the lemon you zested for the topping
1/3 to 1/2 cup sugar, depending on the sweetness of the apples
3 tablespoons cornstarch
2 tablespoons flour

Make the crust: measure the flour, salt and sugar into the bowl of your stand mixer (my favorite method), your food processor, or a mixing bowl. Slice the butter and shortening over the top and combine with the flour mixture, using the paddle attachment of the mixer, by pulsing the processor, or using a pastry blender, 2 knives or your fingers, until you have a crumbly mixture with no butter lumps bigger than currants. With the mixer or processor running, or while stirring with fork, drizzle in the water by tablespoons, until the mixture just starts to come together in clumps. Stop before you have one big ball. Turn the crust out onto a floured surface and knead lightly to bring it together. Gather it into a ball, flatten into a disk, wrap (in plastic, wax paper, one of your reusable snack/sandwich bags), and chill for about 30 minutes, and up to 2 days.
When you are ready to bake, heat oven to 375°F.
Make topping: Combine the flour, baking powder, sugars, and lemon zest in a bowl. Stir in the melted butter with a fork until you have formed small and large clumps. Refrigerate or set in the freezer while you make the filling.
Lightly grease a 13 x 9 x 2 baking pan, and then line it with parchment paper, leaving an overhang on the two long sides – it’s OK if the short ends are simply greased.
On a lightly floured surface, roll out the crust into a very large rectangle that’s about 12 x 18. Gently fold the dough in half, and fit it into the baking pan, patting it up the sides. Chill the crust while you prepare the filling.
Make the filling: Toss the fruit, lemon juice juice, sugar, cornstarch, flour, and salt together in a bowl.
Assemble the pie: Spoon the filling into the crust and crumble the topping on evenly. Bake for 45 minutes to one hour until the filling is bubbling and the topping is crispy. Cover woth foil if the topping seems to be browning too fast. Eat warm or room temperature with ice cream or whipped cream on top.

November 5, 2022

Winter squash and coconut greens galette

This galette combines greens cooked with garlic and coconut milk with roasted winter squash, and (optional) cheese. It’s impressive enough to be the vegetarian – or vegan – offering at your Thanksgiving, but easy enough for a weeknight, especially if you divide up the steps. You can roast the squash a few days before, make the crust, then simply assemble right before baking. You could even put the whole thing together and cover and refrigerate until you’re ready to bake.

Crust:
2 cups flour – proportions can vary; I used 1 1/2 cups unbleached white and 1/2 cup whole wheat
2 teaspoons sugar
a few pinches of salt (if you use unsalted butter)
9 tablespoons dairy or vegan butter
2 tablespoons vegetable shortening
7-8 tablespoons cold water

Filling:
1 small butternut squash (about 1 1/2 pounds), peeled, seeded and cut into slices
1-2 tablespoons of olive oil
1 bunch of greens, leaves only – I used Komatsuna greens; kale, collards or any sturdy greens will work; you’ll need about 3 cups of raw greens
1 tablespoon olive oil
1 large or 2 smaller cloves of garlic, minced or out through a press
1/2 a 14-oz. can of coconut milk
Salt & freshly ground pepper
Optional (to make it vegan) 1 1/2 to 2 cups grated cheese, your choice – I used Gouda, but any good melting cheese will work
Milk or water for brushing the crust when crimping

Make the crust: measure the flour, salt and sugar into the bowl of your stand mixer (my favorite method), your food processor, or a mixing bowl. Slice the butter and shortening over the top and combine with the flour mixture, using the paddle attachment of the mixer, by pulsing the processor, or using a pastry blender, 2 knives or your fingers, until you have a crumbly mixture with no butter lumps bigger than currants. With the mixer or processor running, or while stirring with fork, drizzle in the water by tablespoons, until the mixture just starts to come together in clumps. Stop before you have one big ball. Turn the crust out onto a floured surface and knead lightly to bring it together. Gather it into a ball, flatten into a disk, wrap (in plastic, wax paper, one of your reusable snack/sandwich bags), and chill for about 30 minutes, and up to 2 days.
Roast the squash: heat the oven to 375°. Line a baking sheet with parchment paper or lightly oil, then arrange the squash pieces on top and drizzle a little more oil over the top. Toss to make sure everything is coated, then roast for about 15-20 minutes until the squash gives when poked with a fork. Cool. If you are baking the galette now, you can leave the oven on.
Cook the greens: heat a large pot of water, and when it’s boiling, add the greens and cook a few minutes until wilted. Drain the greens in a colander and run cold water over them to cool. When the greens are cooled enough to handle, squeeze out as much water as you can by taking handfuls and wringing them out as you would a sponge. Place the squeezed greens on a cutting board and chop. Heat 1 tablespoon of olive oil – you can use the same pot you boiled the greens in – and add the greens. Season with salt & pepper and toss to coat with oil. Add the garlic and continue to cook a few minutes until the garlic doesn’t smell raw. Add the coconut milk. If your coconut milk has separated into a large solid lump with liquid underneath, you might want to transfer the contents of the can into a bowl or spouted measuring cup to stir it back together. Otherwise try to get equal arts to coconut solids and liquid into the pot – the solids should melt pretty quickly over the heat. Stir to combine, bring to a boil, reduce heat and simmer until the thickened. When you run a spoon across the bottom of the pan you won’t see liquid under the greens. Cool.
Assemble: Line a large baking sheet with parchment – I used a 14-inch deep pizza pan; a cookie sheet will work, too. On a floured surface, roll out the crust to a rouhgly 16-inch irregular square. Trim the crust to a 14-inch circle (you can put the trimmings on another baking sheet, sprinkle with cinnamon sugar, and bake for a treat). Fold the crust in half and place it on your baking sheet, and unfold. If using cheese, spread about 3/4 of it on the bottom of the crust, then top with the squash, then greens and sprinkle with the last of the cheese. Brush the edges with milk or water, and fold in, crimping every few inches.
Bake at 375° for about 25 minutes until well browned. Serve warm or room temperature.

September 23, 2022

Make-ahead pizza dough and topping suggestions

With a little planning ahead, you can have homemade pizza on a homemade crust on a weeknight! This recipe makes enough dough for three 10-12 inch thin pizzas. I often top and cook two to eat right away and partially bake the third to freeze, top, and cook another day. And if you don’t have time to make the dough, Tipi veggies are so delicious they will improve even store-bought crust.

Takes 15 minutes to mix the dough, plus overnight to rise in the refrigerator
Makes crust for three 10-12 inch thin pizzas.

1 1/4 cups lukewarm water (about 80°)
1 teaspoon active dry yeast
1 tablespoon olive oil
1 teaspoon fine sea salt
3 to 3 1/2 cups flour – bread flour if you have it, or unbleached white, or use up to one cup whole wheat

Pour the water into a large mixing bowl, preferably the bowl of a stand mixer, if you have one. Sprinkle in the yeast and leave for about 10 minutes. The yeast should bubble; if not you might want to start over with fresher yeast.
Add the salt, olive oil, and 3 cups flour. Mix with the paddle attachment until you have a soft dough that’s pulling away from the sides of the bowl. If it doesn’t, add the additional flour, up to 1/2 a cup – you want a soft but not too sticky dough. When all the flour is incorporated, let the mixer knead the dough for you, on medium speed for about 4 minutes. I continue with the paddle for kneading, but if you have a dough hook for your mixer, by all means switch. Alternatively, mix in the flour with a large wooden spoon, then turn out onto a floured surface and knead by hand for about 8 minutes, until smooth and elastic.
Line a large baking sheet with parchment paper, and sprinkle it with flour. Turn the dough out onto a well floured surface – if you are kneading by hand it will already be there – and divide it into three equal portions. Form each portion into a ball, and flour it – I like to drop the ball right into my flour canister – and arrange the balls on the baking sheet. Cover with a lid or a damp towel or a large plastic bag, and refrigerate for 8 hours or up to two days.
When you ready to make pizza, oil your pizza pans with olive oil, or line with parchment. Heat the oven to 450°. Remove the dough from the fridge, and roll one piece out on floured surface until it’s about the size of your pan. You can get fancy and spin it in the air if you like! Transfer the dough to the pan, pour about a teaspoon of olive oil on it and continue stretching to the sides of your pan. Don’t worry if you can’t get it all the way to the edge at this point – let it relax and rise while you prepare the toppings and do a final stretch right before topping. Repeat with the other dough pieces.
Top the crust and bake for 15-20 minutes until brown and bubbling. See below for topping suggestions.

Topping suggestions:

The pizza shown uses ingredients from this week’s box, sliced tomatoes and frying peppers and purple onion, with a mix of grated provolone and mozzarella cheese – about 1 1/2 cups grated cheese. Put a layer of cheese on the bottom crust, add the vegetables, brush with olive oil, and then top with a little more cheese. You could also add sliced or minced fresh garlic.
Also suggested by this week’s box is roasted squash, caramelized onion, and goat cheese, although the squash this week might be a bit difficult to peel and cut into cubes to roast – this works better with butternut or delicata. Here’s a recipe for roasted delicata squash, prosciutto, and goat cheese pizza.
Red sauce (see recipe below), sausage, and peppers. You’ll need about 1/4 pound Italian sausage per pizza, either bulk or one link, casing removed, and about one large pepper. I suggest pre-cooking the sausage, and adding the sliced pepper – and throw in some fennel seeds and extra garlic!

Red sauce for pizza
2 pounds peeled and seeded tomatoes, plum preferred
1 large red bell pepper, roasted
2 (or more!) cloves of garlic
1 teaspoon dried oregano, or Penzey’s Frozen Pizza Seasoning, or two tablespoons chopped fresh basil – stirred in after cooking
large pinch of kosher salt
a shake of red pepper flakes
1-2 tablespoons tomato paste

Combine the tomatoes, roasted pepper, and garlic in a food processor, and puree until smooth. Pour into a wide deep skillet over medium heat, and add the dried herbs, salt, and red pepper flakes. Cook for 40-45 minutes, until thickens and the garlic doesn’t smell – or taste – raw any longer. Stir in the tomato paste, and fresh basil if using. Can be frozen.