The answer on what to do with that extra bok choy from your veggie box. You'll need a breadmaker (Zojirushi recommended).
Ingredients:
Dough
flour - 3 3/4 C
oil - 1 1/2 Tbsp.
sugar - 1 1/2 Tbsp.
salt - sprinkle up to 1 tsp.
yeast - 1 1/2 tsp.
fresh rosemary 1 - 2 Tbsp. (ground in a coffee grinder used just for herbs)
Toppings
Pasta sauce (I like Ragu lower sodium)
That extra bok choy (2 - 3) - chopped
1 leek - (slice in half along the length, then slice the other direction)
1Tbsp. oil
1Tbsp. butter
6 cloves garlic - chopped
Costco artichoke hearts (handful sliced)
1 large tomato (sliced in half & sliced the other direction)
1 spicy chicken sausage - sliced thinly
3/4 lb part skim mozzarella cheese - grated
some grated parmesan cheese
Make the pizza dough recipe according to the breadmaker directions and add the dough ingredients above. It takes about 2 hours. Divide the dough in 2 and flatten on 2 cookie sheets using some spray oil and extra flour.
Preheat the oven to 400 on the convection oven setting. Saute the leek in the butter and oil. Add the whites from the bok choy next. Add the greens from the bok choy and the garlic last. Let cool a bit.
Spread some pasta sauce on the flattened pizza dough. Add the sliced chicken sausage on one of the pizzas. Spread the vegetarian ingredients on both pizzas, adding a little more to the pizza that doesn't have the chicken sausage. Spread the grated mozzarella on both pizzas, and then top with the grated parmesan. Bake the 2 pizzas on 2 racks in the oven for 20 min. (switching the pizzas at the 10 min. mark). Slice & enjoy! Great for leftovers, which you can toast in the toaster oven.
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