Whole Wheat Brussels Sprout Squash And Ricotta Pizza Food

SQUASH AND RICOTTA PIZZA

Steps:

• In a skillet, heat the olive oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until browned and caramelized, 30 to 40 minutes. Stir in the sage and cook for 2 more minutes.
• Meanwhile, put a pizza stone in the lowest position in the oven and preheat the oven to 500 degrees F. (If you don't have a pizza stone, you can use a baking sheet.)
• On a piece of parchment on a pizza peel or the back of a baking sheet, flatten out half the dough into a 10-inch round. Top with half of the ricotta, half of the Parmesan, a good pinch of salt and few turns of pepper, half of the onion and half of the squash shavings. Brush the squash with a thin even layer of olive oil and sprinkle with salt and pepper.
• Slide the pizza onto the pizza stone (or heated baking sheet) and bake until the crust and squash are lightly browned, about 8 minutes. Repeat with the rest of the toppings on the other half of the dough.
• While the pizza is baking, toss the arugula with the lemon juice, a pinch of salt and a few turns of pepper.
• Top the pizzas with the arugula salad, additional Parmesan shavings and a sprinkle of crushed red pepper.

BRUSSELS SPROUTS PIZZA CARBONARA

Steps:

• Preheat the oven to 475˚ F. Arrange two racks evenly spaced in the oven.
• For the béchamel, pour the milk into a small saucepan and bring to a simmer over medium heat. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Whisk the flour into the butter and cook for 2 minutes, whisking almost constantly. Whisk in the hot milk, switch to a wooden spoon and simmer, stirring constantly, for 2 to 5 minutes, until thick enough to leave a trail when you run your finger down the back of a spoon. Cook for one more minute. Off the heat, stir in the ricotta, egg yolks, 1 teaspoon salt and 1/2 teaspoon pepper; set aside.
• Heat 1 tablespoon olive oil in a medium (10- to 11-inch) sauté pan, add the pancetta and cook over medium heat for 4 minutes, stirring occasionally, until half-cooked. Transfer the pancetta to a plate lined with paper towels and set aside.
• Flip over two sheet pans and put 12-by-18-inch pieces of parchment paper on each pan. Roll and stretch 2 of the pizza doughs into a 9- or 10-inch circle (they don't want to be perfect!) on the parchment papers. Leaving a 1-inch border, spread 1/2 cup of the béchamel on each pizza and sprinkle with 2 tablespoons of the Parmesan, 2 tablespoons of the Pecorino and a quarter of the pancetta. In a medium bowl, toss the Brussels sprouts with 3 tablespoons olive oil. Sprinkle the two pizzas evenly with half of the Brussels sprouts. Bake for 15 to 20 minutes, until the crust is nicely browned, including the bottom. Cut each pizza into 6 wedges with a large chef's knife and serve hot. Repeat for the remaining two pizzas.

RICOTTA-BRUSSELS SPROUTS CROSTINI

Steps:

• Mix 3 tablespoons olive oil, 2 teaspoons dried oregano and a pinch of salt. Brush on 1 sliced baguette, then toast in a 350 degrees F oven, 6 to 8 minutes. Working in batches, deep-fry 3 cups Brussels sprout leaves in 375 degrees F canola oil until light brown, 30 seconds to 1 minute. Drain on paper towels and season with salt. Spread the crostini with ricotta, season with salt and pepper and top with the fried Brussels sprout leaves and shredded parmesan. Sprinkle with red wine vinegar, if desired.

WHOLE WHEAT BISCUITS

Steps:

• Combine flours, baking powder and salt in a bowl.
• Cut in margarine with a pastry blender or 2 knives.
• Add milk, mix quickly.
• Turn out onto a floured board.
• Knead 6 to 8 times.
• Roll 1/4 inch thick.
• Cut into 12, 2 inch round biscuits or into wedges or squares.
• Place on a lightly greased baking sheet.
• Bake in a 425°F oven 12 to 15 minutes until lightly browned.
• For herb biscuits, add basil, thyme and parsley to dry ingredients.
• (These make great dumplings).

SQUASH, BRUSSELS SPROUT, AND SAUSAGE PIZZA

Steps:

• Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Spread tomato sauce evenly over dough. In a large bowl, toss squash and brussels sprouts with oil. Arrange squash in 4 rows of 3. Place a soppressata slice in center of each squash round, then top with a brussels-sprout half. Sprinkle with salt.
• Bake until cooked through and crust is golden on edges and bottom, about 24 minutes.
• Using a metal spatula, slide pie onto a cutting board. Slice into 6 pieces and serve.