Homemade Pizza

I stole the pizza recipe from Chabad.  The pizza sauce recipe came from allrecipes.com.  It was easier to do than I thought, and surprisingly delicious!

Dough Ingredients:

• 1 1/2 cups warm water
• 1 tsp. dry yeast
• 3 1/2 - 4 cups flour
• 1 tsp. kosher salt
• 1 tbsp. olive oil

Toppings:

• 1 cup tomato sauce (1/4-1/2 cup per pizza. See recipe below.)
• 4 cups shredded cheese (1-2 cups per pizza)
• Mushrooms, sliced
• Peppers, thinly sliced
• Purple onion, thinly sliced
• Olives, sliced
• Pineapple, in chunks

Directions:

1. 1. Preheat your oven to 500F.
2. 2. Put the water and yeast in a small bowl. (Mixture does not need to bubble.)
3. 3. Mix all ingredients until combined. Knead for 3-4 minutes. If dough feels sticky, flour your hands to make it easier to knead.
4. 4. Divide dough into 4 balls, cover with a damp cloth and set it aside to rest for about 10 minutes.
5. 5. Roll out the first ball into a 12-inch circle. Or roll it out to a 10-inch circle and then toss it! That's much more fun!  Here's a video on how!  Carefully transfer dough to a pizza pan. (If you don't have a pizza pan, you can use a regular baking sheet.)
6. 6. Spread 1/4 cup (or more, if you prefer) of sauce over the dough, and put the pizza in the oven for 3-4 minutes.
7. 7. Take the pizza out, cover with 1-2 cups shredded cheese and the toppings of your choice.
8. 8. Return pizza to the oven for another 8-10minutes (until cheese is bubbling).
9. 9. Remove, let cool 5 minutes, cut into slices and serve immediately.
10.  

    Delicious Pizza Sauce Recipe

    

    • Prep
      10 m
    • Cook
      10 m
    • Ready In
      20 m
    Recipe By:rabit100

    "My child could make this! It's that easy!"

    Ingredients

    • 2 tablespoons olive oil
    • 1 (28 ounce) can crushed tomatoes
    • 2 leaves basil, chopped

     

    • 3 cloves garlic, chopped
    • 1 pinch salt and ground black pepper to taste
    • 1 pinch grated Parmesan cheese

    Directions

    1. Heat olive oil in a saucepan. Pour crushed tomatoes into the saucepan and place over low heat. Stir basil, garlic, salt, and black pepper into the tomatoes; bring to a simmer. Add Parmesan cheese to sauce to serve.

Jewish Apple Cake

This recipe comes from "The Jewish Holiday Cookbook" by Joan Nathan.

As with many other recipes, this isn't particularly Jewish, except that it doesn't use any dairy, which makes it a nice dessert for a dessert when your meal includes meat.  Kosher rules, you may not know, forbid mixing meat and dairy.  Somewhere in the Torah, it says we're not to boil a kid in its mother's milk, and we've expanded that to say no meat with any dairy at all, just to be on the safe side.

Unless the meat is fish, in which case it doesn't count as meat.  Keeper kosher can be very complicated!

Another note on this recipe - yes, you really don't peel the apples.  I know, I was suspicious, too. But I made a test cake with same apple layers peeled and some unpeeled, and people liked the version with the peels better.  The peels got nice and tender in the baking, and, when I used red Macintosh apples, made for some pretty color in the finished cake, too.

I did find a key point was to use a non-stick bundt pan, greased with Pam with flour in it.  After years of unsuccessful bundt cake attempts, Annette from Shaffer's Cake and Candy Supplies in Berwick told me about this trick, and it worked like a charm - the cake slid right out of the pan!

Also, this recipe makes a LOT of batter. My first effort rose over the pan and spilled through the hole in the middle, where it built into a small tower.  So make sure you put your bundt pan on a cookie sheet your first time.

Ingredients:

5 large apples
2 tsp cinnamon
2 Cups sugar
4 eggs
1 Cup vegetable oil
1/2 Cup orange juice
1 tsp vanilla
3 Cups unsifted flour
3 tsp baking powder
1/2 tsp salt

1. Preheat oven to 350 degrees. Core and slice apples into eights. Place in a large bowl and sprinkle with the cinnamon and 5 tablespoons of the sugar.

2. Beat the eggs and gradually add the remaining sugar, oil, orange juice and vanilla.

3. Sift together flour, baking powder and salt. Combine with egg mixture. (Confession: I never sift them together. I add the baking powder and salt to the liquid and stir them in so they're well incorporated. Then I add the flour gradually. It seems to work fine.)

4. Grease a tube pan and dust with flour.  Better yet, spray with Pam Baking Spray with Flour.

5. Pour 1/3 of the batter into the pan. Layer with 1/3 of the apples. Repeat for two more layers, ending with the apples on top. Bake 1 1/2 hours until golden on top. Let sit a few minutes and then unmold.


Ingredients:

Red and Green Summer Salad - served for our Challah Day in 2019

This recipe comes from "The Gourmet Jewish Cookbook" by Denise Phillips.

Truth to tell, this is not a particularly Jewish recipe - except it doesn't involve any dairy, which is great, because it means you can serve it with meat when you're keeping kosher.  That's rarer than you think - a surprising number of my salad recipes include cheese of one kind or another.

It serves 6, and claims to take only 15 minutes to prepare, but I found chopping took longer.

Ingredients:

For the dressing:

1/4 Cup olive oil
1 TB wholegrain mustard. (I used Nathan's Spicy.)
Zest and juice of one lemon
1 TB clear honey
salt and pepper to taste

For the salad:
1 bulb of fennel, trimmed, core removed, and roughly chopped
2 avocados, peeled, stoned and cut in strips
8 oz baby spinach
11 oz strawberries, trimmed and cut in half or smaller
2  red peppers, deseeded and roughly chopped

1. Whisk the dressing ingredients together and adjust according to taste.
2. Combine everything else, and pour the dressing over the salad just before serving.