Fresh Dough Pizza Quotes

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

Fresh Pasta Dough Recipe INGREDIENTS: 1 ½ cups flour ½ cup semolina flour (pasta flour) 2 whole eggs, at room temperature 3 egg yolks, at room temperature DIRECTIONS: In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture. If the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour. (I used a bit more than what the recipe called for.) Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes. If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough. If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle generously on your rolling pin. *Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife (a pizza cutter works great!) to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point, the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking.) Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately. *Note:  You must get the dough as thin as possible and cut them into small strips, otherwise, it will be too thick and end up having the texture of dumplings.

Salmon en Croute In Celtic mythology, the salmon is a magical fish that grants the eater knowledge of all things. Notes: Nonstick spray may be substituted for melted butter. Keep the phyllo covered with plastic wrap and a damp towel until ready to assemble; otherwise, it will dry out. 2 cloves garlic 1 7-oz. jar sun-dried tomatoes in olive oil 3 cups torn fresh basil leaves salt and pepper to taste 1 package 9x14 phyllo dough, thawed 1 cup melted butter 10 4-oz. salmon fillets, skin removed 2 eggs, beaten with ¼ cup water Preheat oven to 425 degrees. In a food processor, blend garlic, tomatoes with oil, basil, and salt and pepper. Set aside. Grease two large cookie sheets. Carefully lay five sheets of phyllo across each cookie sheet, overlapping and brushing each sheet with melted butter. Repeat. Divide salmon evenly between the cookie sheets and place vertically on top of phyllo, leaving a space between each fillet. Divide and spread basil mixture on top of each individual salmon fillet. Cover salmon with five sheets of phyllo, brushing each sheet with butter. Repeat. With a pizza cutter or knife, slice in between each fillet. Using egg wash, fold sides of phyllo together to form individual “packets.” Bake for 15–20 minutes. Serves 10. Lemon Zucchini Bake Use lemon thyme to add a sweet citrus flavor to everything from poultry to vegetables. If you can’t find it in your area, try chopped lemon balm, lemon verbena, or lemon basil. ¼ cup seasoned bread crumbs ¼ cup grated Parmesan cheese 2 teaspoons lemon thyme leaves 2 large zucchinis, thinly sliced 1 large Vidalia onion, thinly sliced 4 tablespoons melted butter Preheat oven to 350 degrees. Mix bread crumbs, cheese, and thyme. In a round casserole dish, layer half of the zucchini and half of the onion slices. Baste with melted butter. Add half of the bread crumb mixture. Repeat layers and bake, covered, for 20 minutes. Serves 4–6. Body Scrub Sugar scrubs are a great way to slough off stress and dead skin. For unique scents, try layering dried herbs like lavender (revitalizing) or peppermint (energizing) with a cup of white sugar and let stand for two weeks before use, shaking periodically. Then blend with a tablespoon of light oil such as sunflower seed. Slough away dead skin in the shower or tub.

GRILLED ZUCCHINI PIZZA BITES SERVES  8   PREPARATION TIME  10 MINUTES   COOKING TIME  10 MINUTES I don’t know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry! 2 medium zucchini 2 teaspoons olive oil ¼ cup homemade or store-bought marinara sauce 24 pieces of thinly sliced low-fat pepperoni (optional) 4 ounces fresh mozzarella cheese, cut into 24 pieces ½ teaspoon kosher salt   1 Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high. 2 Trim the ends from the zucchini and slice each zucchini crosswise into ½- to ¾-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes. 3 Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with ½ teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary). 4 Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm. PER SERVING: Calories 74 / Protein 9g / Dietary Fiber 3g / Sugars 1g / Total Fat 5g

Ingredients: 2 cups flour (plus extra for dusting work surface) 2 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, cut into small pieces with a knife or grated using a box cheese grater or food processor. Leave chilling in fridge until ready for use ½ cup granulated sugar ½ cup buttermilk 1 large egg 1 teaspoon pure vanilla extract Filling: 1 cup raspberries, frozen 1 cup white chocolate chips Egg Wash: 1 egg, beaten 1 tablespoon milk or cream Sugar Topping: Turbino or raw sugar for sprinkling Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add the chilled butter and mix with your fingers. In a small bowl, add sugar, buttermilk, egg, and vanilla. Mix well. Pour liquid mixture into flour mixture and gently mix until the two are just incorporated (I like to use my hands. I rinse them in very cold water or spray them with cooking spray first. That way, the dough won’t stick to my fingers). If your dough is too dry, add more buttermilk. If too wet, add a bit more flour. Your dough will be sticky. When it’s at the desired consistency, add raspberries and chocolate chips. Some of the raspberries will color your dough pink. That’s okay. Gently fold the berries and chips into your dough. Do not overmix. The more you handle the dough, the tougher your scones. Form dough into a ball. If you have time, chill dough in bowl for 15 minutes before continuing. When ready to bake, turn dough out of bowl onto lightly floured surface. Using your floured hands or lightly floured rolling pin, shape dough into 8-inch circle and use a pizza cutter to form 8 equal-sized wedges. Using a floured spatula, transfer wedges to baking sheet. Scones should be at least 2 inches apart. Brush egg wash over scones and sprinkle with sugar. Bake for 20-25 minutes. Scones should be a light golden brown when properly baked. Let cool. Enjoy with clotted cream or fresh jam. Or both! Read on for a sneak peek of the next Secret, Book, and Scone Society mystery, THE BOOK OF CANDLELIGHT coming soon from Kensington Publishing Corp.

Do you make pizza dough?" "Yes." "This is the same thing. Very easy." When the yeast was foamy, she added flour, olive oil, and salt and handed me a large wooden spoon. "Now you stir it hard until it comes together. Then we knead." She floured the counter and I stirred until the ingredients came together and then turned the dough mass out onto the flour. Rosa divided it in half and we each kneaded a piece until it was smooth. We shaped them into balls, and Rosa covered them with a kitchen towel. "Now we prepare the fillings," she said. She went into a large pantry and returned with a basket filled with Italian salamis, ham, cheeses, red bell peppers, broccoli rabe, and fresh arugula. Just as Sally had said on the promotion show, "Casey Costello was cooking right in the kitchen with a real Italian," but it was no different from cooking with Mom or Nonna. The ingredients were the same, and Rosa, like my mother and grandmother, used no recipes. She knew her way around her ingredients and seemed pleased that I did as well. I realized that more than the country, more than the language, the food connected me to my heritage. I oiled the peppers and put them in a hot oven to roast. When they were charred, I removed the stems and seeds and cut them into thin strips. I laid them on a dish and put a little olive oil, salt, and vinegar on them. She peeled the stems of the broccoli rabe then cut it into two-inch pieces before blanching it for a minute and then sautéing it with olive oil, garlic, and hot pepper. I washed the arugula, removed the tough stems, and dried it. We put the fillings on platters. The colors were dynamite.