Sweet Potato and Curried Red Lentil Pizza

Ingredients

3/4 cup dry red lentils
1-1/2 cups water
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped
1/2 small eggplant, diced
1 lb sweet potato, cubed
1 can Italian-style diced tomatoes, not drained
1 tsp ground ginger
1-1/2 tsp curry powder
1-1/2 tbsp ground cumin
1 (12-inch) thin prebaked whole wheat pizza crust
1/4 cup grated Romano cheese
salt and pepper to taste

Method

  1. Combine the lentils and water in a small saucepan. Bring to a boil, then cover and simmer over low heat for about 20 minutes, or until tender. Drain, and set aside.
  2. Preheat the oven to 375°F (190°C). Spray a pizza pan with non-stick cooking spray.
  3. Heat oil in a skillet over medium heat. Stir in garlic and onion. Cook until soft and slightly browned.
  4. Stir in eggplant and sweet potato. Add about 1/2 cup of liquid from canned tomatoes. Simmer until juices are absorbed.
  5. Stir in tomatoes, ginger, curry powder, cumin, salt and pepper. Simmer until sweet potato begins to soften, about 15 to 20 minutes. (If juices cook off before potatoes are fully cooked, stir in a small amount of water, and cover.)
  6. Place pizza crust on pizza pan. Spread the lentils evenly across the surface of the crust out to the edges.
  7. Spread sweet potato mixture evenly on top, and sprinkle with cheese.
  8. Bake in the preheated oven until the edges are browned, about 10 to 13 minutes.

Makes 10 servings.

Source: The Big Book of Little Lentils

Thai-style Fried Noodles with Seafood

Ingredients

1/4 cup vegetable oil
1 Tbsp garlic, chopped
1 Tbsp small chilies – finely crushed
2 cups fresh rice noodles
1 Tbsp dark soy sauce
1/3 cup whole shrimp
1/3 cup squid, cut into squares
1/3 cup fish fillet, sliced
1/3 cup scallops
1/3 cup straw mushroom, each cut into 4 pieces
1/3 cup cherry tomato, quartered
1 Tbsp oyster sauce
3 Tbsp sugar
2 Tbsp fish sauce
1 cup basil leaves (garnish)

Method

  1. Heat the vegetable oil in the wok. Add the garlic, chili, and saute until flagrant.
  2. Add all the seafood and continue cooking for 2 minutes.
  3. Add the rice noodles, dark soy sauce, straw mushrooms, cherry tomatoes. Stir-fry for 2 to 3 minutes until the noodles are heat through.
  4. Season with sugar, fish sauce, and oyster sauce. Toss to combine.
  5. Garnish with basil leaves before serving.

Makes 4 servings.

Source: Nipa Thai Restaurant

Korean-inspired Pizza with Bulgogi Beef and Kimchi

Ingredients

Bulgogi Beef

1/4 lb beef, thinly slice
1/2 tsp salt
2 tsp sugar
1/2 tsp black pepper
2 Tbsp sesame oil
1 tsp garlic powder
2 Tbsp fresh ginger, chopped
1/2 cup pear puree
2 tsp chilli powder
3 Tbsp soy sauce
3 Tbsp olive oil

Spicy Mayonnaise

1/2 cup sriracha
1 cup mayonnaise

Pizza

13-inch pizza dough
1/2 cup spicy mayonnaise
1/2 cup mozzarella cheese
1/4 cup bulgogi beef
1/2 cup red onions, chopped
1/2 cup green peppers, sliced
2 Tbsp spicy mayonnaise
1/4 cup kimchi
1/8 cup green onions
1 Tbsp white sesame seeds, toasted

Method

  1. To make the bulgogi beef, combine all ingredients in a bowl until marinade is well mixed. Add beef slices to marinade, cover and refrigerate, 2 hours to 1 day.
  2. In a large skillet, heat 1 Tbsp sesame oil over medium high heat.
  3. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Set aside.
  4. to make the spicy mayonnaise, combine the mayonnaise and sriracha sauce, and mix until evenly blended. Set aside.
  5. Sheet out pizza dough onto 13-inch pan.
  6. Spread spicy mayonnaise evenly onto dough, then sprinkle on mozzarella cheese, and top with bulgogi beef, green peppers and red onions.
  7. Bake at 425°F oven for 15 minutes. Remove from oven, and let rest for 5 minutes. Add kimchi, green onions and finish with white sesame seeds before serving.

Makes 1 (13-inch) pizza.

Source: ciao!

Fast Pizza with Home-made Crust

Ingredients

Crust:
1-1/4 cups all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1 tsp dried oregano
1/4 tsp salt
1 cup milk
1/4 cup butter, melted

Topping:

2/3 cup pizza sauce
1-1/2 cups diced vegetables (approx.)
1/2 cup diced lean ham (optional)
1-1/2 cups shredded Mozzarella cheese

Method

  1. Place a large baking sheet upside down on middle rack of oven and preheat oven to 425°F (220°C).
  2. Butter 1 or 2 more large baking sheets.
  3. To make the crust, in a large bowl, combine all-purpose and whole wheat flours, baking powder, oregano and salt.
  4. Pour in milk and butter. Stir with a fork until soft dough forms.
  5. Turn out onto lightly floured surface and knead a couple of times just until smooth. Divide into 6 pieces.
  6. Roll or pat 3 pieces into 6-inch circles and place on prepared baking sheet.
  7. Add topping. Spread pizza sauce on each crust, leaving 1/2-inch border. Sprinkle with ham and vegetables as desired. Sprinkle with half of the cheese.
  8. Place pizzas on baking sheet on top of the hot baking sheet in oven. Bake for 12 to 15 minutes or until crust is golden, toppings are hot and cheese is bubbling.
  9. Repeat with remaining 3 pizzas. If you don’t have another baking sheet, leave pizzas on the work surface while you add toppings and reuse the prepared baking sheet when first batch is done (there’s no need to let it cool).

Cooking Tip

Preheating a baking sheet helps make a crispy pizza crust. Use a pizza stone instead if you have one. If you have perforated pizza pans, you don’t need the hot baking sheet.

Makes 6 pizzas.

Source: Dairy Farmers of Manitoba

Indian-style Pizza with Chicken Tikka Masala on Nan Bread

Ingredients

2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
2 cups crushed tomatoes
1/2 cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread

Method

  1. Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Saute onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
  2. Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
  3. Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
  4. To make the pizza: Preheat oven to 400ºF.
  5. Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2 inch border around the edge. Sprinkle the top with more grated cheese.
  6. Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
  7. Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.

Makes 6 servings.

Source: Institute of Culinary Education