My least favorite part of making meals for the harvest crew is the the clean-up. I don’t mind making the mess – the chopping, cooking, frying, baking, mixing, packing, etc. But the dishes . . . ugh! I despise the clean-up. So with dishes still left from yesterday’s dinner preparations cluttering the counter, I made the decision to stay simple with my second menu, opting for homemade pizza. This is also an easy way to keep using produce from the garden.
AND so exciting . . . my first menu with recipes all by me!
Meal 2: Homemade Pepperoni Pizza, Homemade Eggplant Pizza, Apple Roll-Ups
I make the dough using the bread machine.
- 5/8 c. water
- 1 Tbsp. olive oil
- 2 c. bread flour
- 1/2 tsp. sugar
- 1/2 tsp. yeast
Roll out in a rectangle or circle on a floured surface. Transfer to a greased pizza pan. (A cookie sheet works too.) Top with tomato sauce. My go-to sauce is a freezer spaghetti sauce I make with garden tomatoes, green peppers and onions. Then layer on pepperoni and mozzarella cheese. Or whatever your preference on a pizza. Bake at 425 degrees for 15-20 minutes.
- Use the same dough recipe as above.
- 1 small eggplant
- 5 roma tomatoes
- 1 medium onion
- olive oil
- garlic salt, oregano, basil, and other seasonings to taste
- mozzarella cheese
Thinly slice a peeled eggplant. Salt and place in a colander. Let sit for 30 minutes. Rinse and pat dry. Meanwhile, thinly slice and seed tomatoes. Thinly slice and separate onion.
Layer eggplant, tomatoes and onions on dough. Drizzle with olive oil. Sprinkle on seasonings. I grabbed garlic salt, oregano and dried basil tonight, but add whatever sounds good. Top with mozzarella cheese. Bake at 425 degrees fo 20-25 minutes.
(For the moment when you remember, “I have nothing for dessert!” Because nothing for dessert is a BIG deal.)
- 1 puff pastry sheet
- 5 phyllo pastry sheets
- 2 apples
- cinnamon and sugar
- powdered sugar
Thaw puff pastry and phyllo pastry sheets. Gently unfold puff pastry and roll out. Cut each section into two triangles. (This will make sense with the pastry sheet laid out in front of you.)
Thinly slice a pat of butter from a stick of butter and place at the larger end of the triangle. Top with four to five thin slices of apple. (I left the peel on.) Sprinkle with cinnamon and sugar (about 1 tablespoon). Roll up starting at the larger end. Brush with milk and place on a greased cookie sheet.
I had to use the phyllo because I only had one sheet of puff pastry left. Follow the same procedures except fold one square into thirds. Place the butter, apples and cinnamon/sugar in the center of the dough. Fold the corners in like you are wrapping a present. Brush with milk and place on greased cookie sheet.
Bake at 425 degrees for 8-10 minutes. Cool slightly and sprinkle with powdered sugar. Serve warm.