Replace your pizza crust with a tarte dough to make the best thin crust pizza. Lightly layered pepperoni and your favorite cheseses create an amazing kid-loving pizza.
Part 1. Tarte Thin Crust
1 1/4 C all purpose flour
3 T canola oil
5 T water
1/4 t salt
Part 2. Toppings
1/3 C pizza sauce or pesto
1 1/2 – 2 C pizza cheese
20 pepperoni slices
1/2 C sliced olives
Oven 550º F Dough recipe is for 1 tarte. 1 baking sheet [13″ by 18″] with parchment paper cut to size. You need high heat, but don’t confuse this with the broiler. The broiler will sear your pizza to inedible blackness.
Mix flour, salt and oil together until it is crumbly. Add water gradually until dough comes together. Knead until smooth about 5 minutes. Cover and rest for 1 hour.
Placed dough ball on baking sheet and roll and patt out dough until papaer thin, Spread sauce choice on dough. Add cheese then pepperoni and olives. Top with cheese.. Baked for about 10 minutes on lowest shelf in oven.
Remove, cut, and serve. Served with carrot sticks, pepper sticks, and snow peas.
Tarte flambe is also known as flammekueche
This is a non traditional way to serve this dish but it was an alternative choice for the younger set.
Chunky pico de gallo or salsa fresca. Quick to make and better than out of jar. Fresh and tangy with the brightness of fresh lime and bold pepperiness from jalapeño. I learned this recipe from a 10 year-old friend–it’s that easy to make.
2 Roma tomatoes
1 jalapeño (or serrano)
1 garlic clove minced
1//2 lime juiced
1/4 C chopped cilantro
1/4 t cumin
1/4 t cayenne pepper
Salt and pepper
Remove seeds from tomatoes and dice and place in medium bowl.
Remove seeds from jalapeño and dice. Add to tomatoes.
Add in garlic, cilantro, cumin and stir to combine. If the cumin is aged, add another dash.
Add lime juice and season to taste.
Serve with tortilla chips.
We eat pico de gallo on our grilled fish, add to salads, tacos and burritos.
For a low calorie salad, use pico de gallo with juice. There is no fat.
This recipe makes great bruschetta of tomato, mozzarella, and radicchio. I would highly recommend giving this recipe a try.
1 radicchio head
6 Bocconcini Mozzarella
2 T olive oil
2 large heirloom tomatoes
Optional 24 Kalamata olives pitted
6 slices of olive bread or sour dough
4 large garlic cloves finely minced
1/2 C olive oil
Grill temperature 320º F Oven temperature 375º F
Remove core of radicchio and separate the leaves and wash gently then dry. Prepare 12 leaves. Drain the cheese and cut 6 into half. Season with sea salt and pepper. Place a cheese half inside a leaf and brush with olive oil.
Fold the radicchio around the cheese and skewer it.
Heat grill to 320º F Brush packets with olive oil and season with salt and pepper then grill about 3-4 minutes per side until the cheese melts.
Heat olive oil in small sauce pan and add garlic. Cook for 3-4 minutes. Remove from heat and set aside. Slice 6 one inch slices of bread and remove crusts and cut them into half. Place slices on foil covered baking sheet.Brush both sides with garlic olive oil. Bake about 7 minutes per side. Remove to rack and cool. Maybe made ahead of time and stored in sealed bag.
Place a slice of tomato on the toast and season with salt and pepper.
Remove the skewers and place radicchio packets on the tomato slices and serve. Optional: Place olives on top of the open packets
In medium mixing bowl add mayonnaise,egg, Dijon, Old Bay, Worcestershire, hot sauce, lemon juice, jalapeño, and shallot. Mix until combined
Drain crab and pick through for shell fragments without breaking up the crab. Add to it the bowl and gently mix. Add Panko and gently combine. Form into 6 crab cakes* and place on bake sheet. Refrigerate for 1-2 hours.
Remove crab cakes from refrigerator. Add canola oil to non stick fry pan on high heat. Place crab cakes in pan and cook 4-5 minutes per side. I cover pan with a grease shield as sometimes hot oil is splattered. Gently flip them over.
Remove and serve with Tartar sauce or a cilantro lime mayonnaise. Cole slaw and potato salad with crab cakes are a great warm weather meal.
*Lime juice can be used in place of lemon juice
*Don’t form them into tightly packed cakes
Can also be made into appetizer sizes. Use an ice scoop and make 10-12 appetizers.