Wednesday, October 26, 2016

Egg All Around Pizza

Frost might be on the pumpkin, but local farm fresh eggs and cheeses are available year round.  I mixed egg whites with "Allegheny Chevre", reserving the deep yellow egg yolk for the center of the pie.  Even my crust has extra calcium and protein as I used yogurt as the "liquid" for the yeast dough.  At the second rising and shaping of the dough, I sprinkled a homemade pesto, followed by the chevre, topping with a local diced fresh tomato, the yolk and a sprinkling of Bella Vita cheese.  Always a winner year round!

Egg All Around Pizza

2-7 inch pizzas (2 1/2 Servings)

Mix flours, salt and yeast.
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1/8 teaspoon salt
1 1/4 teaspoon rapid rise yeast

In a mixing bowl with dough hook in place, mix in yogurt.  Beat for 2 minutes.
1/2 cup plain, nonfat yogurt, heated to 125 F.

Add oil and warm water, beating 2 more minutes.
1 teaspoon olive oil
1/4 cup warm water (125 F.)

Slowly add remaining flour, beating until dough forms a ball and leaves side of the bowl.
1/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
Spray dough ball with olive oil spray.  Turn over.  Cover bowl and let rest for 45 minutes.

Divide dough in half.  Grease 2-7 inch pizza pans with olive oil spray.  Press dough ball half into each pan, and press up the sides of the pan.  Primp edges.  Let rest 30 minutes. 

Make pesto by chopping garlic, salad greens an cheese with olive oil in mini food processor.
3 garlic cloves
1 teaspoon olive oil
Sprinkle pesto onto crusts.
1/2 cup salad greens, stems removed
2 tablespoon Bella Vita cheese

Mix Allegheny Chevre with egg whites.  Divide and spread over pesto lined crusts.
1/2 cup Allegheny Chevre
2 large egg whites

Garnish with tomato, egg yolks, grated cheese and Mrs. Dash.
1 tomato, diced and drained on paper towels
2 egg yolks
2 tablespoon grated Bella Vita cheese
Sprinkle of Mrs. Dash

Bake at 425 F. for 15 minutes.




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