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What in the world could I possibly say that hasn’t been said or needs to be said about pizza?

Hand knead the dough with love and intention, top with care and great expectation, share with a fine friend.

Thin Crust Pizza Dough

Makes two 9-10in pizzas

You’ll need:
2 cups flour + 1/4 cup extra
3/4 cup water at 105F
1 tsp + 2 tsp + 3 tsp  extra virgin olive oil
1-2tbsp corn meal
1 tsp active dry yeast
1/2 tsp sugar
1/4 tsp salt

Simple Steps: 1. Combine water, sugar, and yeast. Set aside. Allow to proof for about 5-8minutes, until foamy. 2. In a large mixing bowl, combine flour and salt. Stir well, then remove about 3/4 cup of the mix. 3. Pour wet mix into dry. Stir to combine. Slowly add the remaining flour/salt, about 1/4 cup at a time. Hand knead to combine. Add  1 tsp EVOO and knead to combine. 4. Use about 2 tsp to coat that mixing bowl or another. Set dough to rise; cover with tea towel to avoid drying out. Let rise 30 minutes. 5. Preheat the oven to 425F (and if you have one, preheat your pizza stone). Divide dough in half. Flour a clean surface and press out the dough to a 10in circle with a 5in radius. Let it rest 8 minutes.

6.  Dust your baking sheet or pizza stone with corn meal and gently slide the dough on, without disturbing any of the rising action. Gently oil the edges of the crust for an extra delicious crispy texture. 7. Par-bake the crust, for about 10 minutes, until dough is turning the slightest bit golden brown.  Prep any toppings. 8. Dress your pizza up in vegan anchovies and cashew cheese or whatever you want. Bake for another 7 minutes, just enough for toppings to heat up and cheese to melt!  Enjoy!!

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What an amazing gift of the earth that you can grow spaghetti inside a squash.

There are many different ways to cook winter squash – face up, face down, in water, no water… so this is just one option but it is fast and results in a great texture full of flavor. Just 30 minutes till you’re eating. Ready? Go.

Roasted Spaghetti Squash 

You’ll need:
– 1 spaghetti squash
– 2 tbsp extra virgin olive oil
– A dash each of salt, pepper, and thyme
– Your favorite spaghetti sauce

Simple Steps:

1. Preheat oven to 400F.
2. Slice in half lengthwise and scoop out seeds.
3. Drizzle a 1tbsp of extra virgin olive oil on each half, rub to coat whole surface.
4. Sprinkle both halves with salt, pepper, and thyme.
5. Place facedown on a baking sheet. Poke skin with a fork in a few places.
6. Bake for 30 – 35 minutes. Done when a fork pokes in easily.
7. Remove from oven, flip both sides face up and allow to cool for 3 minutes.
8. Use a fork to pluck all the ‘spaghetti’ out. Serve immediately, topped with warm sauce or whatever you want!

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Realizing you have all of these ingredients already is like finding $20 in your winter coat pocket the first time you put it on for the season. You don’t have to go out and buy every kind of vinegar all at once, but slowly start to stock up your pantry with new flavors and you’ll never be caught without the ability to whip up something tasty at a moment’s notice.

Four Fine Salad Dressings

1. In a Saucy Red Dress(ing)

Combine:
2 parts EVOO
1 part red miso paste
1 part red wine vinegar
1 garlic clove, minced
Optional:
dash of Italian seasoning & dash of thyme
Or teaspoon finely chopped fresh dill

2. Tahini dressing & dip

So saucy it got its own page here

Need more salad ideas? Check out my favorite salad toppings.

3. Honey If You Love Me

Combine:
2 parts EVOO
1 part tahini
1 part honey mustard
dash of apple cider vinegar
Optional:
dash of oregano
1 clove minced garlic

4. Green Goddess Dressing & Dip

This one requires a food processor, but it’s worth the effort for all the fresh herb flavors. I thought that anchovy paste would be expensive and hard to find – it was neither. About $3 for a tube that can stretch a long way, and easy to find at Wegman’s!
1/2 cup plain greek yogurt
1/2 cup mayonnaise (I highly suggest The Ojai Cook’s lemon-flavored Lemonaise)
1/4 cup chopped parsley
1/4 cup chopped chives
1/4 cup chopped tarragon
1-1.5tbsp lemon juice (adjust for a runny dressing vs. dipping sauce)
1.5 tsp anchovy paste
1 garlic clove, minced
dash of salt

Combine all ingredients in a food processor and blend for about 30 seconds, until smooth. Refrigerate left-overs.

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It’s always pizza time.

Normally I’m an NYC-style, thin crust kind of gal, but I tried a good Detroit-style recently and had to take a stab.

I had trouble finding a single recipe written for handmade focaccia dough destined for cast iron pizza, without the use of a bread machine.  So here’s one for the do-it-by-hand-i-don’t-need-no-machine-to-knead type o’ people.

Cast Iron Focaccia Pizza

For the Dough:
3/4 cup warm water
1.5 tbsp active dry yeast
2 cups flour
1 tsp salt
3tbsp + 3tbsp extra virgin olive oil
1.5 tbsp Italian seasoning

For the sauce:
3/4 cup fire roasted diced tomatoes (make ’em yourself or buy a can)
1.5 tbsp tomato paste
1-2 tbsp extra virgin olive oil
2 tbsp cup warm water
3 tsp sugar
2 cloves garlic, minced
1 tsp Italian seasoning
dash of crushed red pepper flakes

Instructions: 

1. Combine water and yeast. Let sit 5-10 minutes until foamy.
2. Combine Flour and salt in a large bowl. Stir well. Remove about 3/4 cup of the mixture.
3. Pour water/yeast mixture into flour/salt. Stir to combine. Slowly add in remaining flour/salt combo little by little. Add in EVOO and Italian seasoning as you go. Knead until well combined. Dough should not be too sticky.
4. Grease bowl for dough to rise in. Cover and set in a warm space for about 1hr, until dough has doubled in size.  This is a good time to prep the sauce – just combine all the ingredients!
5. Dust a clean surface with flour. Place dough ball in the center of floured area. Pull from each side out and fold back on to center. Flip the ball and repeat.
6. Grease bottom and sides of 9-10in cast iron pan. Spread dough out to fill the bottom of pan.
7. Cover and leave to rise in a warm place for 20 minutes.
8. Remove cover, lightly drizzle or coat top of dough with  EVOO. Place in oven, and heat to 375. Bake for 20 minutes.
9. Remove pan from oven and top pizza to your liking.
10. Cook for an additional 10-12 minutes. Remove from oven and allow to cool 3-4 minutes before serving.