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Butternut squash spinach and feta pizza

Butternut squash spinach and feta pizza

Pizza Dough

1 cup tepid water

3 T extra virgin olive oil

2 t sugar

1 1/2 t kosher salt

3 C AP flour

1 1/2 t active dry yeast

Stir the water, oil, sugar, and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball, (if there is a bit of flour left, don't fret). 

Turn the dough out onto a clean work surface dusted with flour. Knead until the dough is smooth and elastic, about 5 minutes, using more flour if necessary to keep from sticking. Divide into 4 equal portions, form into balls, and put on a lightly oiled baking sheet. Brush the tops of the dough with oil, cover with plastic wrap, and set aside to rise at room temperature until doubled, about 45 minutes. 

Yield: 1 (12-inch) pizza dough 

White Sauce

1 C cream

1/2 stick butter

1/2 t garlic powder

scant 1/2 c parmesan

Bring to a boil over medium heat.

1/2 butternut squash, cubed

2-3 C Spinach

Saute squash until al dente. Set aside. Saute spinach. Drizzle a cookie sheet with olive oil and stretch the pizza dough onto it. Add sauce to pizza crust. Add spinach and squash to pizza and sprinkle with feta.

Bake on the bottom rack of your oven at 400 degrees for 10-14 minutes

 

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