Untitled…

pizzafull

August 28- January 8.

Four months without posting on a food blog may be viewed as throwing in the <dish> towel.  I still cook daily, I eat daily, and create recipes daily- but blogging about food after I got my new job was not possible. Being an assistant pastry chef at a busy catering company takes a lot of energy. My commute to NYC is the 530 AM train, arrive home between 3-6 PM…sometimes 8 PM during busy holiday season. In no way am I going to complain to you. I am invigorated to cook the most beautiful pastries and sweet morsels throughout my day.

As wonderful as the job is, standing on your feet all day hits you smack in the face on the way home. All I want is my bed and a quick dinner. If I have energy I whip up something fun for my husband and I- see here on my Instagram, but writing a story behind the recipe suddenly became difficult.

Dare I even say this ( because I truly respect all the bloggers out there! ) but blogging about my dinner seemed silly. I didn’t want to discuss why my “hubby sweetheart” loved my lasagna and devoured it. I was just happy to be eating dinner with him…so that is what I did. Week one went by without writing a post. I cringed every time I saw my blog in my bookmarks. Week two, I thought to myself I need to talk to a therapist already! How can I not be blogging anymore? I had so much to say!

Week three turned into month, then months. So why the sudden urge to write a post? May have been a nudging email saying my blog is turning a mere ONE whole year this month. My past life passion of writing this blog came flooding back and I felt like writing a post.

Truth is? I miss speaking to you wonderful readers. I didn’t mean to just shut off from the world of blogging, I needed some time to myself to perfect my skills and just cook.

The biggest change in the past four months? No more gluten free. Surrounded by flour, sugar, butter and more, I slowly let gluten back into my life. Please enjoy this NON GLUTEN FREE recipe. I will be posting both GF and non GF recipes on my blog from now on…

Pizza with a secret ingredient.

I posted this picture on my Instagram and people guessed away! However, only one person got the answer after many, many attempts- Hilary from MWTC. My secret crust ingredient is challah. Yes, challah bread.

Not raw dough, but leftover challah pureed with spinach, flour and a little milk to make a beautiful pizza dough.

For my blog’s birthday I wanted to create something that has not been created before. After googling and googling I found that alas, it has not been done! May sound absurd but picture this: Saturday night…pizza craving…not wanting to spend time making pizza dough because of time…dialing pizza store- WAIT!

By using the leftover challah, I had a sweet and light pizza dough. All I had to do was throw ingredients in the blender and bake. Easy-easy-easy.

Dough was more pliable than my usual pizza dough!

Please read this recipe with an open mind, yes it looks seriously bizarre but it is just pizza. Delicious homemade, quick pizza dinner.

crust

Crust

pizzaonplate

Closeup of pie

RECIPE

Ingredients:

  • Half a loaf of leftover challah bread. (Would recommend plain and sesame- but no sugary topping)
  • 3 cups of fresh spinach, washed.
  • 1 cup of milk. Adjust if mixture seems too dry.
  • Flour for dough to knead. 1-2 cups.
  • Pizza toppings of your choice.

Directions:

  • Preheat oven to 400 degrees.
  • Place all ingredients (except pizza toppings) into blender.
  • Puree on high until mixture seems sticky.
  • Place mixture in bowl, add flour 1/2 cup at a time, knead after you add to combine the flour.
  • Once the sticky mixture turns into dough- you’re halfway there!
  • Spray a pizza pan with PAM.
  • Place dough in center of pan, begin to work dough out towards the end of the pizza pan- make one giant pizza circle.
  • Top with favorite pizza toppings! I used fresh mozzarella, cheddar, tomatoes, spinach, olive oil and spices.
  • Bake until set- around 20 minutes.

Enjoy!

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3 thoughts on “Untitled…

  1. Tzipi says:

    Kool welcome back

    Sent from my iPhone

    >

  2. Meira Selavan says:

    Becca, if I want to adapt a recipe to gluten free, how do I adjust egg/oil/liquid ratio. and what combination of gluten free flours do you most recommend? Meira

    • Hey meira! I found that adding a little
      More liquid like oil or even applesauce in dessert recipes always helped. Gf flours can be very dry so the added moisture is great ! I liked cup for cup it’s in America. If you google cup 4 cup you can see the blends of flour they use to create gf flour that tastes just like reg flour!

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