Pita Pizzas with Sautéed Apples and Bacon

Phew!

I just finished writing six articles for a soon to be launched nutrition website and my brain is so fried that I’m having difficulty spelling three letter words. So, you’ll have to forgive me if this post doesn’t quite make sense. It’s a good thing today’s recipe was a breeze. Seriously! It’s so simple a monkey could’ve done it… preferably while wearing a full body hair net.
Granny Smith Apples and Red Onion

Pita pizzas are so simple and homey. They saved my life in university.

These adorable little pizzas are cozy food. The kind of food you eat in sock feet while watching reruns of The West Wing… okay so, maybe that’s just me. These pita pizzas are topped with sautéed apples and red onions with a sprinkling of bacon and cheddar cheese. Once again that magical salty, sweet flavor has stolen my heart. My beau was hesitant at first, because he doesn’t really like the texture of cooked apples (applesauce is his arch nemesis) but, the pizza was sporting a few pieces of bacon so, he couldn’t say no. It’s against his religion.
Sautéed Apples and Red Onion

By the way, don’t leave the bacon out. Mmmm! Sweet, salty and smokey all at the same time! These pizzas have it all. My beau loved them so much he told me not to put them on the blog; he decided they were too good to share, but I’m not one to deprive others of good food so, have at it!

Apples and Red Onion

Now that I’ve completely run out of words, I’m going to leave it here to avoid drooling on my keyboard.
Pita Pizza with Sautéed Apples and Bacon

Try this pita pizza. It’s totally delicious, quick and tasty!  Like totally!

Oh gosh! I’ve turned into a Valley girl… I gotta go!

Enjoy!

Pita Pizzas with Sautéed Apples and Bacon: Makes 2 pizzas
2 pitas
4 slices of bacon, cooked and crumbled
1 granny smith apple, cored and sliced
½ red onion, sliced
4 cloves of garlic, minced (divided)
¾ cup cheddar cheese, shredded
¼ cup demerara sugar
½ tsp cinnamon
¼ tsp ground ginger
pinch of cloves
1 tsp salt
¾ tsp crushed chili pepper flakes
2 tbsp olive oil
1 tbsp butter

Directions:
Preheat oven to 400°
Place the onion and apple in a large bowl.
Add sugar, cinnamon, cloves, ginger, chili pepper flakes, salt and 2 cloves of garlic. Toss to coat.
Melt butter and 1 tbsp olive oil in a large skillet over medium high heat.
Add apple and onion mixture and sauté until the apples are tender. About five minutes.
Remove from heat and set aside.
Brush the pitas with the rest of the olive oil and sprinkle with the remainder of the garlic.
Top pitas with apples and onions and sprinkle with cheese and bacon.
Bake in the oven for five minutes then turn the oven to broil (keeping a close eye on them) for 1-2 minutes.
Slice into quarters and serve.

Thin Crust Genoa Salami Pizza

Whenever I ask my beau what he would like for dinner the answer is inevitably pizza and I can honestly say I am not always happy to oblige.  If this surprises you I challenge you to try eating an unreasonable amount of pizza for the next three years and see how you feel about it. Every now and then, however, my beau and I are on the same page and experience a mutual craving for that classic Italian pie.

Red Pepper

To me, Friday is the perfect pizza night. As a child my family never really ate takeout that much, but on the odd Friday, and it was always a Friday for some reason, my parents would spring for a pizza and it would be like Christmas came early.

Genoa Salami

In honor of this beloved childhood tradition I whipped up a pizza last Friday night. I came across an astounding recipe for a no-rise crust (yes, such a thing does exist) and in mere moments the pizza was dressed and bubbling in the oven.

Pizza

I selected a decadent outfit of chewy Genoa salami, juicy red pepper, bitter-sweet red onions, lush basil leaves and, of course, a hefty helping of shredded mozzarella cheese. After a brief 15-minute stint in the oven dinner was served and I was chowing down on a sumptuous slice in my sock feet in front of Netflix.

Thin Crust Genoa Salami Pizza

The perfect kick-off to a stellar weekend, this thin crust Genoa salami pizza will more than fit the bill.

Pizza Slice

Thin Crust Genoa Salami Pizza: Serves 4

FOR THE CRUST: Adapted from here.

1 package of yeast

1 cup warm water

2 ½ cup all purpose flour

2 tbsp olive oil

1 tsp sugar

1 tsp salt

TOPPINGS:

1 cup Mozzarella cheese, shredded

6 slices Genoa salami

½ red bell pepper, sliced

¼ red onion, diced

I cup pizza sauce

6-10 Basil leaves

Sprinkling of crushed red pepper flakes

Fresh ground pepper to taste

Directions:

Preheat oven to 400°

Place water and yeast in a mixing bowl and let stand for 5-10 minutes or until frothy.

Add olive oil to the water yeast combo.

Shift together salt, sugar and flour in a separate bowl.

Using a dough hook attachment, add dry mixture to wet in ½ cup increments until the dough comes together to form a slightly tacky ball.

Remove dough from mixer and lightly knead.

Leave to rest covered by a clean tea towel for ten minutes.

Divide dough in two and stretch one half to fit an 11-inch pizza pan.

Place other half in the fridge for another time or form into a second pizza.

Spread pizza sauce over the dough and sprinkle with chili pepper flakes and ½ the red onion.

Sprinkle with cheese and arrange the salami so it is evenly distributed over the entire pizza.

Top with remaining red onion, red pepper and basil leaves.

Place in the oven and bake for 12-15 minutes rotating halfway through.

When golden and bubbling, remove from the oven and let stand for ten minutes before slicing.

Serve with a sprinkling of fresh ground pepper and a nice cold beer.

Apple Sausage Galette

Apple Sausage Galette

One of the first things I learned how to make in the kitchen was pastry. In truth cinnamon rolls may have been first, but pastry was definitely a close second.

Whole-wheat Pastry

Pastry may be an odd place to start out, but at the tender age of… some point before ten I was already well versed in carefully adding flour to our temperamental Kitchen Aid mixer.  I was ready for a challenge.

Apples

From the time I patched the last hole in my first of many awkwardly rolled out pastries, I had embarked on a nearly twenty year long love affair with all things wrapped in butter and baked with love.

Cored, Sliced Apples

Pies are my specialty. If I get invited to a potluck, I arrive with fresh pie in hand. If I’m heading over to a friend’s for a low-key birthday celebration, you bet I have her favorite pie waiting in the wings.

Red Onion

Pie is fairly universal. You don’t encounter many people who would say no to a slice of pie. Regardless of taste and temperament everyone has a type of pie they would gladly eat any day of the week. Even if you were born without a sweet tooth (is that even possible?) I doubt you could resist the charms of a gorgeously golden Chicken Pot Pie.

Apple Sausage Galette

Whether you live for this flakey indulgence or you approach pie with a hesitant fork this week’s recipe is bound to catch your eye. Prepared to be amazed by this enticing salty-sweet Apple Sausage Galette. At the center of this tawny, homey treat is a generous layer of spiced Cortland apples, which sit atop of a bed of sautéed red onions. The whole mess is enveloped in a rich nutty whole-wheat pastry crust and, to up the naughty factor further, sprinkled with a crumbling of honey garlic sausage. With so many winning attributes, you’ll be hard pressed to find a reason not to invite this crisp buttery guest to your next get together.

Apple Sausage Galette

Soulfully rustic and an intriguing compilation of contrasting tastes and textures, this Apple Sausage Galette is a pastry fanatic’s dream come true.

Apple Sausage Galette: Serves 4

PASTRY:

¾ cup pastry flour

½ cup whole-wheat pastry flour

½ cup cold unsalted butter, cut into chunks

½ tsp salt

¼ cup cold water

FILLING:

½ red onion, sliced

2 tbsp olive oil

2 honey garlic sausages, castings removed

3 Cortland apples, cored and sliced

¼ brown sugar

1/8 cup pastry flour

1 tsp ground ginger

1 tbsp cinnamon

Pinch of cloves

Pinch of nutmeg

1 tbsp fresh rosemary, chopped

1/8 cup milk

DIRECTIONS:

Preheat oven to 425°

For the Pastry: Combine flours, and salt in a large bowl.

Add butter and cut it into the dry mixture using a pastry blender until the mixture resembles a coarse meal.

Add water and stir until the dough starts to come together.

Touching the pastry as little as possible, form the mixture into a ball and flatten into a disc.

Wrap in plastic wrap and place in the fridge for a minimum of a half an hour or up to 48 hours.

When ready to use, remove the pastry from the fridge and leave to rest for 15 minutes.

Place on a cool well-floured surface.

Using a floured rolling, pin roll out pastry in a circular shape until it is 1/8 of an inch thick.

For the Filling: In a medium skillet heat olive oil over medium heat.

Add onion and sprinkle liberally with salt.

Sautee for approximately 10 minutes until translucent.

Remove from heat and set aside.

If necessary add more oil to the pan and add the sausage.

Cook until browned then remove from heat and set aside.

In a large bowl combine apples, spices, sugar and flour.

To Assemble: Place a layer of onion onto the waiting pastry leaving a 1 ½ inch border along the edge.

Top with ½ of the sausage and ½ of the rosemary.

Add apples and sprinkle with the remaining sausage and rosemary.

Wrap the edges towards the center.

Brush pastry with milk.

Slide onto a pizza pan and place in the oven.

Bake for 20 minutes then reduce heat to 350° and bake for an additional 30 minutes.

Remove from the oven and let stand for 10 minutes before cutting.

Cheesy Mexican Penne

Cheesy Mexican Penne

A hefty bowl of Macaroni and Cheese may just be the quintessential comfort food. Equipped with the non-confrontational taste kids go for, it’s hard to argue with Macaroni and Cheese.  Like grilled cheese sandwiches, which I can’t seem to stop talking about lately, Macaroni and Cheese is very simplistic in its requirements. All this soothing dish entails is pasta, cheese, butter, milk, breadcrumbs and a few odds and ends. As with anything minimalistic, the room for embellishment is seemingly endless.

Red Pepper

Call me crazy, but I’ve never been a big fan of macaroni. I prefer a larger, meatier piece of pasta. The three times my mother actually made Macaroni and Cheese for my siblings and I (my mother is a very health conscious lady and I think she found it difficult to put that much butter and cheese into a single dish) she used penne instead of macaroni and crushed saltines instead of breadcrumbs. To me this will always be Macaroni and Cheese, despite the absence of one of the dish’s headliners.

Jalapeno

Like the Mac and Cheese of my youth, this week’s recipe is mac-less. It may not look like a take on Macaroni and Cheese, but trust me it is. I took the predictable pasta dish and transformed into a creamy inferno called Cheesy Mexican Penne. I was hopelessly hungry while I was fixing this so I opted to keep it stove top and not bake it, but if you possess that virtue called patience, by all means pop it in the oven.

Diced Vegetables

This Cheesy Mexican Penne follows all the usual steps of it predecessor, but the addition of tomatoes, jalapenos, red pepper and onion lend a zesty complex flavor to the dish. A few heaping spoonfuls of habanero salsa ups the spice factor without over powering the velvety cheesy sauce.  This dish is endlessly satisfying and the picture of spicy decadence.

Cheddar Cheese

The perfect pick-me-up as the temperatures continue to drop, this Cheesy Mexican Penne will have you feeling like you’re south of the border.

Cheesy Mexican Penne

 

Cheesy Mexican Penne: Serves 6

450g dried penne

4 tbsp flour

4 tbsp butter

2 cups half and half

1 ½ cup cheddar cheese, shredded

¼ red onion, diced

½ red pepper, diced

1 jalapeno, deseeded and diced

1 Roma tomato, diced

1 ½ tbsp Dijon mustard

4 tbsp habanero salsa

Salt and Pepper to taste

Fresh cilantro

Directions:

Place a large pot of water to boil over high heat.

Once boiling, salt the water liberally and add pasta.

Cook until al dente and drain and rinse the pasta and set aside.

While the pasta is cooking, melt butter in a medium saucepan over medium heat.

Whisk in flour to form a paste.

Slowly add half and half, whisking after each addition until sauce is creamy and smooth.

Season with salt and pepper and add cheese.

Stir mixture until the cheese is completely melted.

Reduce heat and add veggies, mustard and salsa.

Allow to cook for five minutes until the vegetables are slightly softened.

Taste and season accordingly with salt and pepper.

Pour sauce over waiting pasta and stir to combine.

Garnish with fresh cilantro and serve.