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Simple Brick Oven Pizza at Home (Greek Style!)

 

Everybody loves pizza. Believe me when I say, homemade pizza is really easy to make at home. Just a few simple ingredients that you probably already have in your fridge. You may have to pick-up pizza dough or just make your own, (recipe here). I have some low- calorie substitutions for you, like pita (she said with a smile!) I have featured a lovely & luscious “Greek Style” pizza here with spinach, mushrooms and feta cheese. You can even add more of your favorite cheeses, extra vegetables, and bake it to perfection. But the BEST part is, you can have homemade pizza anytime!

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Buon Appetito!

 

Greek Style Pizza

Topping Choices:

  • 1 tablespoon olive oil, as a topping.
  • 1/2 cup or so Marinara sauce, jarred is fine.
  • 6 to 8 garlic cloves, peeled and cut in quarters,
  • 6 shallots or any onions, peeled and cut in quarters.
  • Spinach, steamed and drained
  • 1 red bell pepper, sliced
  • 2 cups mushrooms, sliced
  • 1/2 cup black olives
  • 2 teaspoons of Pizza Seasoning or oregano, basil, rosemary etc.
  • 1/4 teaspoon sea salt & black and/or red pepper

Cheese Choices:

  • 2 cups Italian cheese blend (8 oz. bag), shredded
  • 2 cups Mozzarella
  • 2 cups parmesan
  • 1 cup feta

Dough Choices:

  • Pre-made store bought, white or wheat “bread dough”
  • Homemade pizza or bread dough….  (recipe here)
  • Low-carb pita bread, buy some, it’s the fast & easy way. Rub on some olive oil.

David making Italian bread

Notes: You’ll need a pizza stone for brick-oven style pizza but a cookie sheet will do. A large cutting board will work for sliding the pizza carefully onto the hot stone. Read more….

 

Method:

  1. Let the pizza-stone pre-heat in the oven at 500 degrees*
  2. Roll out the dough thin, be extra careful not to tear it (holes are bad!),
  3. Carefully slide the pizza onto a special pizza “peel” (if you’re lucky enough to have one!), I use a “side-less” cookie sheet but a cutting board will work too. *Dust it first with some corn meal or flour to easily and very carefully slide the pizza onto the pre-heated and very hot pizza-stone.
  4. Add tomato sauce or the olive oil, cheeses, and toppings.
  5. Cook 10-15 min. or until done.

Enjoy!


Mom’s Baked Chicken Parmesan

Everyone loves chicken parmesan. Tender juicy chicken, seasoned and crispy, covered in tomato sauce and cheese. What’s not to like? My mother (not Italian) makes the best chicken parmesan. I know some of her secrets. First, tenderize the chicken breasts, second make the tomato sauce with fresh herbs (it’s easy). Last, use plenty of fresh grated parmesan cheese. You’re going to want to make extra of this delicious dish, trust me on this. You’ll eat the leftovers for lunch, make sandwiches, freeze some, and share it with friends (maybe). But I do know for sure, this one is a keeper..

Buon Appetito!

 

 

Mom’s Baked Chicken Parmesan

Ingredients:

  • 4 boneless skin-less chicken breasts
  • 2 cups or so Italian dressing (for marinade)
  • 2 eggs, beaten
  • 1 cup breadcrumbs, use plain or Italian seasoned
  • 1/2 cup grated parmesan cheese
  • 1 cup mushrooms, sliced and sautéed
  • 4 tablespoon olive oil
  • cooking spray (olive oil)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • pinch of cayenne or red pepper flakes
  • 2 cups tomato sauce, fresh or from a jar.
  • 1/2 cup grated parmesan cheese and/or mozzarella

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    * Notes:

    • * Low-carb version: Serve with Dreamfield’s pasta or spaghetti squash.
    • I like to serve a Caesar salad and crusty homemade garlic bread with this dish.
    • Marinate your chicken (overnight is best) in your favorite Italian salad dressing.
    • You may use your favorite tomato sauce (from a jar) or use homemade (yum).
    • If you’re cooking with fresh herbs use twice as much as dried.
    • Substitute some Panko bread crumbs for extra crispy chicken.
    • If a few extra calories aren’t a problem for you, go ahead and fry your chicken up in a pan. On medium-high heat, add about 1/2 cup of olive oil and/or canola oil to a large fry pan. Fry until golden brown on both sides.
    • Pick up some plastic gallon bags (less mess).

     

    Directions:

    1. Preheat oven to 400°F. Line a 13″X 9″ pan with foil and coat with plenty of olive and/or canola oil.
    2. Whisk together the bread crumbs, 1/2 cup grated parmesan and seasonings in a shallow dish (like a pie plate). Or place it all in a plastic gallon bag (less mess).
    3. Whisk your eggs and 2 tablespoons olive oil in a wide, shallow bowl (once again, a pie plate works perfectly).
    4. Tenderize your chicken, I like to use a plastic gallon bag (less mess) Use a mallet-style meat tenderizer to flatten the chicken a bit.
    5. Dredge the chicken pieces in the egg one at a time, and then coat each piece in the bread crumb mixture, pressing firmly to adhere the breadcrumbs.
    6. *Mom’s “old school” method: dredge the chicken in flour first, then the egg, followed by the bread crumbs.
    7. Place the chicken pieces in the well oiled pan, and spray each piece very generously with olive oil cooking spray (for a crispy crust).
    8. Bake for 15 minutes or so and turn the chicken over to cook the other side. Bake another 15 minutes until each piece is golden brown, approximately 30 minutes or until a meat thermometer registers 165°F.
    9. Cover with tomato sauce and lots of cheese. Serve with pasta, Caesar salad, and  garlic bread (of course).
    10. Now, be prepared for lots of ooh and ahhhs. You’re about to be even more popular for your cooking skills, and you’ll be asked to make this delish dish often!

    Enjoy!

    Outrageous Oatmeal Cookies (heart healthy!)

     

    Here’s one of my most popular,  all-time favorite cookies, Outrageous Oatmeal. I love them. A nutritious indulgence, loaded with heart-healthy ingredients like walnuts, blueberries, oats and dark chocolate. I even eat them for breakfast. This delicious cookie is nice and chewy, yet crisp, just perfect. Try some and see for yourself, let me know…

    PS. Remember get Baked in Maine everyday and “share” with your healthy friends on facebook!

    Bon Appétit!

     

    Order Sweets here:
    http://www.etsy.com/shop/BakedinMaine

     

     

     

    Order t-shirts here:
    http://www.cafepress.com/bakedinmaine

     

     

    Ingredients:

    • 1 cup butter, or Smart Balance (2 sticks) softened
    • 1 cup brown sugar, firmly packed
    • 1/2 cup sugar, or a good substitute like stevia or agave
    • 2 eggs, you can sub. a large ripe banana (vegan)
    • 1 teaspoon vanilla
    • 1 1/2 cups whole-wheat flour, (*your choice below)
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1 teaspoon ginger
    • pinch of nutmeg
    • dash of sea salt
    • 3 cups “Old-Fashioned” or steel-cut oats, uncooked
    • ***********************************************
    • Options, use a few of your favorite add-in’s below:
    • 2 tablespoons of ground flax seed with 2 tbs. honey
    • 1 cup dried blueberries
    • 1 cup dried cranberries
    • 1 cup currents or cherries
    • 1 cup dark chocolate chips
    • 1 cup of chopped figs, dates, or raisins
    • 1 cup of chopped nuts: almonds, cashews, walnuts, pecans, peanuts, pistachios or hazelnuts.

     

    * Baker’s notes: Use your sugar substitute according to package directions. Some sweeteners are very sweet and you may need to use less.

    * Pick up some healthy whole-grain flours at your local health food store. I use local (Maine grown) organic flour. You need whole-wheat pastry flour, white whole-wheat and/or oat flour from the health food store. These nutritious flours are very soft, and finely ground. Especially nice for baking. You can use Bob’s Red Mill. Buy some ground flax seed too. (You can add a spoonful to your cereal with blueberries in the a.m.)

    * I prefer wild Maine blueberries. Save money, and dry them yourself on paper towels.

    * Good news! You can make your own healthy oat flour. Just process the oats in a food processor or blender until it becomes a soft fine flour. Use it in almost any recipe that calls for all-purpose flour.

    Directions:

    1. Heat oven to 350°F. Line 2 baking sheets with parchment or spray lightly with cooking spray
    2. Beat together butter and sugars until light creamy.
    3. Add eggs and vanilla, beat well.
    4. In a another bowl add flour, baking soda, spices and salt. Mix well.
    5. Now add the oats, and your all of your add-in’s to the dry ingredients, mixing well. With a huge spoon, add all of these dry ingredients to your mixer, mix until blended. Or mix by hand.
    6. I like BIG cookies so I use a quick release ice cream scoop. For a smaller cookie, you may drop by rounded tablespoonfuls onto the cookie sheet. Add a few chocolate chips and nuts on top for a nice presentation (as shown above)….
    7. Bake 10 to 12 minutes or until golden brown.
    8. Cool a few minutes on the cookie sheet, then cool on wire rack.
    9. Makes about 2-3 dozen.
    10. Have FUN baking different combinations!

    Enjoy!

     

    Baked Eggplant Parmesan (Aubergine)

    Here’s what’s for dinner tonight… I’m going to share with you one of my very favorite Italian meals ever! It will change your life forever. It is to die for. For those of you who think that they don’t like eggplant. Think again! This vegetarian dish has a delightful, delicate flavor, like no other. We’re going to bake it. Less oil = less fat = less mess. We’ll do baked chicken parmesan next week, so stay tuned… Let’s celebrate the amazing aubergine!

    Eat. Cook. Love. Tote Bag Give-away Winner!

     

    We have a winner of the fun and functional: Eat. Cook. Love. tote bag!

    Drum roll please…..Connie Munoz of  Tacoma, Washington! Woohoo That’s right, Connie (#1 fan) is a winner! So Connie, please e-mail your address and we’ll send YOU a new tote!

    Thank you everyone for participating and don’t forget. Get baked in Maine everyday!

    PS. The next give-away (a cookbook!) is just days away….

    *Now remember, the next time we have a give-way you need to leave a comment (in the comments section) below the post on this site just like Connie did! Clicking “like” and “share” on facebook is wonderful too but I do need a comment to know your name and who YOU are. Okay, let’s have some more fun learning today. Some of you may not be aware of this exciting feature called RSS 

    if you click on this little orange box, you may add a blog or site to your “reader” and have it e-mailed to you, cool huh! Read more about RSS (feeds) on the right side of my home page. (Of course, if you enter your e-mail address in the box (on the right) and “subscribe” to www.bakedinmaine.com and you’ll have new recipes e-mailed to you. )

    Visit bakedinmaine on facebook for updates daily.

    I’m working on some wonderful healthy new recipes to share with you in the new year!

    Congratulations Connie!

    Rock on!

    Lisa xo