Zucchini Pizza on Rye Crust

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Zucchini Pizza on Rye Crust

Pizza Dough

  • 4 teaspoons active dry yeast
  • 1/2 cup rye flour
  • 1/2 cup warm water

Mix yeast and water together and set aside for ten minutes until bubbly. In medium bowl, mix the yeast mixture with the rye flour. Cover with plastic wrap and set in warm place to ferment for 30 minutes.

  • 3/4 cup warm water
  • 2 Tablespoons milk
  • 4 Tablespoons olive oil
  • 3/4 teaspoons salt
  • 3 1/2 cups bread flour

In the bowl of a stand mixer, combine the water, milk, olive oil, salt and bread flour. Using the dough hook, mix on 1st speed for 2-3 minutes, adding the rye starter in chunks. Turn the mixer to 2nd speed and continue mixing for an additional 6-8 minutes.

Form dough into a ball and place in a well oiled bowl, turning it over once to coat the top of the the dough in oil. Cover with a damp tea towel or plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours. After the dough has doubled in size, punch down and let rise for an additional 40 minutes.

Pizza topping (for 1 pizza)

  • 2 – 3 medium size zucchini, sliced 1/4″ thick with knife or mandolin
  • 1/2 large onion, small dice
  • 2 Tablespoons olive oil, for sauteing onion
  • 1 teaspoon red pepper flakes
  • 1 teaspoon mined garlic
  • Mozzarella, grated

Place pizza stone in oven and preheat to 425F.

Spread out zucchini slices on a baking sheet and sprinkle with salt. This helps to remove the moisture from the zucchini. Let sit for 30 minutes, then wipe off moisture with paper towels.

Heat olive oil over medium heat in a medium sauce pan or skillet. Add the onion and saute until translucent. Add garlic and red pepper flakes and cook for an additional minute. Remove from heat and set aside.

When pizza dough is ready to roll out, divide the dough into two equal pieces. Roll out to a 12″ circle and brush with a little olive oil.

Sprinkle dough with enough mozzarella to cover the pizza. Spoon onion mixture over the pizza, then layer the zucchini in concentric circles. Drizzle olive oil over zucchini.

Bake pizza for 15-20 minutes.

Salt sprinkled zucchini slices

Salt sprinkled zucchini slices

Active dry yeast and rye flour

Active dry yeast and rye flour

Yeast and rye flour before fermentation

Yeast and rye flour before fermentation

Proofed dough

Proofed dough

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Jalapeno and Cheddar Buttermilk Biscuits

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Awhile back I asked for some jalapenos to make salsa, and what came back from the store was a pile of peppers so large, it could have fed a small army. I’m not talking a few peppers, but a few pounds of peppers…and they were HOT! OMG were they hot…I’m glad I had milk in the fridge. At first I was perplexed; I had never seen so many peppers in my life, but soon enough the wheels were turning and I was frying them, drying them, and turning them into jelly. I still have jalapenos in the fridge, so the other day I decided to chop them up and throw them into biscuits. The result? Deliciousness. Here’s the recipe:

Ingredients

  • 2 cups AP flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • pinch of cayenne
  • 2 tablespoons butter, cold and cut into small pieces
  • 2 tablespoons shortening, cold
  • 1 Jalapeno, seeded and chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup buttermilk, cold

Directions

  1. Preheat oven to 375.
  2. Spray a baking sheet with pan spray and set it aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt and cayenne.
  4. Cut butter and shortening into flour with a pastry cutter or your fingers until it resembles cornmeal.
  5. Whisk in chopped jalapeno and shredded cheese.
  6. Pour buttermilk over flour mixture and mix until just combined, making sure to not overwork the dough. Knead the dough several times. It will be very sticky.
  7. Turn out dough onto a lightly floured work surface and pat into a circle. The dough should be about an inch thick.
  8. Use a round biscuit cutter to cut out biscuits, making sure to press straight down without twisting. Twisting will produce a lopsided biscuit.
  9. Place biscuits on cookie sheet and bake for 12 – 15 minutes.
  10. Enjoy!