Pita Pizza

I LOVE pizza! Who doesn't? (Weirdos, that's who) Unfortunately I should not eat regular pizza very often, but its so hard not to crave. This pizza from SELF magazine is quite tasty and not nearly as bad for you as tradtional pizzas.

Ingredients:
1 tsp olive oil
1 6-inch whole-wheat pita
1/4 cup canned, diced tomatoes (sometimes I buy the kind with basil and olive oil already mixed with the tomatoes)
1 basil leaf (if I don't have one on hand, I just use dried Italian seasoning)
1/4 cup torn fresh spinach leaves (if I don't have spinach sometimes I add mushrooms or artichoke or just have plain cheese)
1/4 cup roasted red peppers (I despise peppers so I omit these)
1/4 cup shredded part-skim mozzarella

Preparation:
Drizzle olive oil over pita.
Mix tomatoes and basil and spread over pita.
Add spinach leaves.
Layer peppers over the spinach and top with mozzarella.
Broil 4 minutes or until cheese melts. (usually I bake it for a few minutes to get the crust crispier, then broil it)

Ricotta and Ham Calzone

I made this for Rich the other night and received 2 thumbs up. We can't wait to make more calzones with different fillings. The recipe calls for you to make the dough from scratch but I bought pre-made pizza dough and it worked fine. If you'd like the recipe for the dough, just let me know.


1/2 cup fresh ricotta cheese
1/3 pound prosciutto cotto or ham, cut into 1-inch chunks
1/2 pound fresh mozzarella, cut into 1-inch chunks
2 eggs
sea salt and freshly ground black pepper
1/4 cup freshly grated pecorino cheese
Extra-virgin olive oil for the crust

Preheat oven to 400 degress.

Prepare the bread dough as directed, cutting dough into two pieces.

In a medium-sized mixing bowl, combine the ricotta, prosciutto, mozzarella, 1 egg, and pecorino. Using a wooden spoon, stir the filling until well combined. Set side.

Using a lightly floured rolling pin, roll the dough into 2 rounds.

Spoon the filling onto the center of the dough round. Using your fingers, dab a little extra-virgin olive oil all around the edge of the dough. Fold each round over itself to make a half-moon shape. Using your fingers, crimp the edges, sealing the calzone.

In a small bowl use a fork to beat the remaining 1 egg. Using a pastry brush or your fingers, dab the top of the calzone with the egg mixture, which will help the top turn a beautiful golden brown.

Place in the oven and cook until the dough is cooked through and golden brown, about 25 minutes. Cut into 4 pieces and serve immediately.

Gnudi (Italian for "nude")

This gnudi recipe, courtesy of our favorite, Giada De Laurentiis, is so simple and delicious. To me its reminiscent of gnocci or ravioli, but without the potato/pasta. So its like the filling without the outside. The recipe makes a large amount, so I prepare the mixture, then only cook what I am going to eat that meal and put the rest in the fridge to make the rest of the week.


1 cup whole milk ricotta cheese (I used lite)
1 pound frozen spinach, thawed and squeezed dry
1 cup grated Parmesan
2 eggs 2 egg yolks (you have to use the exact amount, or else they won't stick together properly)
1/4 teaspoon freshly grated nutmeg (I of course, don't use freshy grated)
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, parmesan cheese, eggs, and yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess. Carefully slide formed gnudi into the boiling water. Be careful not to overcrowd the pan; work in batches if necessary.

Cook gnudi for about 4 minutes and remove from pan with a slotted spoon after they have floated to the top.

Drizzle with marinara sauce and enjoy!