A friend told me about this yummy recipe that is her go to guest dish. OMG this is so good I could eat it every day..not just for special occasions! I did find the caponata and artichoke hearts (kosher) at http://www.pastene.com.
2-14 ounce cans diced tomatoes with garlic and onion (undrained)
1 – 7-ounce jar eggplant caponata
1 teaspoon salt, divided
Ground pepper to taste
1 16-ounce container low fat cottage cheese
2 6-ounce jars marinated artichoke hearts, well drained
1.5 cups grated Parmesan cheese
1 8-ounce package no boil lasagna noodles
1. In food processor pulse tomatoes, eggplant caponata and 1/2 teaspoon salt, coarsely chopping
2. In a clean processor bowl, process cottage cheese until smith. Add artichokes, 1/4 cup Parmesan and remaining 1/2 teaspoon salt; pulse quickly to coarsely chop artichokes, season with pepper.
3. Spread one-third tomato mixture in a lightly oiled 8 x 11 baking dish. Cover with 3 lasagna noodles. Spread half the cottage cheese mixture over noodles. Cover with 3 noodles. Spoon on half the remaining tomato mixture and sprinkle with 1/4 cup Parmesan.
4. Cover with 4 noodles and remain gin cottage cheese mixture.
5. Top with 4 noodles and remaining tomato mixture.
6. Cover dish and bake for 25 minutes and 425 degrees or until bubbling. Remove foil and sprinkle with remaining 1 cup Parmesan. Bake uncovered for 10 minutes more until cheese has melted. Let stand for 10 minutes before serving.
This sauce, easily frozen in your choice of sizes to use as need for a spaghetti dinner or casserole of any kind requiring marinara sauce. I usually double the recipe to have extra on hand in the freezer.
6 celery ribs
1 spanish onion
1 green bell pepper
1 cup olive oil
3 Tablespoons granulated garlic
1 Tablespoon dried basil
1.5 teaspoons dried oregano
1.5 teaspoon kosher salt
1 teaspoon ground black pepper
2-28 ounce cans crushed tomatoes
Chop fine first four ingredients in a food processor with the oil. Pulse until finely chopped but not liquefied. Heat a heavy pot over medium heat, add veggie/oil mixture and sauté 15 minutes, stirring occasionally.
Add seasoning and sauté for 3 minute to release flavors.
Add 2 28 ounce cans crushed tomatoes and simmer for 1.5 to 2 hours, stirring occasionally
I have been experimenting with pizza recipes to find the perfect recipe. I think I finally found it. One of the challenges was finding “OO” flour. You can find the flour on Amazon.com. I truly believe that this is was is needed to make the PERFECT pizza crust!
4 cups “OO” pizza flour
1 1/2 teaspoons kosher salt
2 1/2 tsp dry yeast
1 1/2 cups warm water, 100 to 110 degrees F
Olive oil, for drizzling
1 28 ounce can chopped tomatoes
1-2 teaspoons crushes garlic
1 teaspoon dry basil
1 teaspoon dry oregano
1 teaspoon sugar
Cheese and toppings:
6 cups grated mozzarella cheese
1/2 grated parmesan cheese
vegetables raw as desired (I use thin sliced onions, peppers, mushrooms-mushrooms I cook dry ahead to reduce moisture)
In a bowl of a food processor, combine the dry ingredients, pulse to blend. With the processor running, add water and continue until dough forms a ball (use dough setting if you have it on your processor). If the dough seems too wet, add a tablespoon or two at a time to the dough and reprocess, same if too dry, add a tablespoon or two of water at a time. You will have a perfect ball forming if the ingredient rations are right. Sprinkle some olive oil in a large bowl and place dough, finish with another sprinkle of olive oil on top of dough. Cover with a light kitchen cloth and let rise in a warm place for two hours. Punch down and let rise for another hour. Punch down and divide dough into 3 parts. Let rest another 20 minutes or wrap dough and refrigerate up to a day or freeze. When refrigerated, remove and let warm to room temperature for about an hour.
Combine ingredients and simmer until almost all liquid evaporates.
Roll the Pizza Dough
Preheat oven to 475 degrees with rack accessible on lowest setting.
Assembling the Pizza
Using 1/3 of sauce to spread on dough with about a tablespoon of olive oil. Sprinkle 2 cups mozzarella on the dough. Top with desired veggies. Shake on a bit of dried oregano. Shake parmesan lightly over top. Bake 12-14 minutes until bubbly and crisp on bottom.
This recipe attribution is to Sally’s Baking Addiction http://sallysbakingaddiction.com it is superb! I use cast iron pans to bake. I have found to get a crispy bottom crust, I’ll bake the pizza, let it rest and then bake again out of the pan on a baking sheet at 350 for a few minutes to crisp the crust. These pizzas also freeze really well!
PIZZA CRUST (MAKES 2)
- 3 and 1/4 cups all-purpose flour
- ½ cup yellow cornmeal
- 1 and 1/4 teaspoons salt
- 1 Tablespoon granulated sugar
- 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
- 1 and 1/4 cups slightly warm water
- 1/2 cup unsalted butter, divided (1/4 cup melted, 1/4 cup softened)
- olive oil for coating
TOMATO SAUCE FOR BOTH PIZZAS
- 2 Tablespoons unsalted butter
- 1 small onion, grated (about 1/3 cup)*
- 3/4 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
- 3 garlic cloves, minced
- one 28-ounce can crushed tomatoes*
- 1/4 teaspoon granulated sugar
TOPPINGS FOR BOTH PIZZAS
- 4 cups shredded mozzarella cheese*
- 1/2 cup grated parmesan cheese
- additional optional toppings, add enough to suit your tastes: thinly sliced green peppers and/or onions, sliced mushrooms
For best results and ease of mind (!!!), please read through the recipe completely before beginning. You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.
- For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90F degrees. Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in a teaspoon of warm water. Alternatively, if it feels too soft, beat in a Tablespoon of flour.
- Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size. For this warm environment, here is what I do: Preheat oven to 250F degrees. Once 250F degrees, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. This is especially ideal on cold winter days.
- Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.
- For the sauce: Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick- about 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.
- Preheat oven to 425F degrees.
- Assemble the pizzas:After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups per pizza), then your toppings which I’ve listed as optional in the recipe ingredients. On top of those optional toppings is the sauce. Pour about 1 and 1/4 cups of sauce on top of each. If you do not like that much sauce, you can reduce to 3/4 cup per pizza and have leftover sauce. Sprinkle each with 1/4 cup of grated parmesan cheese.
- Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy.
- Place any leftover pizza in an airtight container and refrigerate for up to 5 days. Reheat in a 300 degree oven for 15-20 minutes or until hot.