Mini Pizzas and Bread Loaf

The other day we were seriously craving pizza. Since payday was still a few days away, I found myself making up a batch from the very versatile Bread Dough and Focaccia recipe. It is very simple to make and you'll wind up saving yourself a bunch of dough (pun intended) that you would normally spend on take-out. 

Quick and Easy Mini Pizzas and Bread Loaf

Yield: 16 minis plus 1 loaf of bread

Bread Dough and Focaccia Recipe

Tomato Sauce (your favorite jar or homemade)

Shredded Mozzarella Cheese

Pecorino Romano

Italian Seasoning

Olive Oil
Kosher Salt
Freshly Ground Pepper
1/4 Stick Melted Butter

Note: See Bread dough recipe for more in depth instructions. 

When the bowl of dough is completely risen, set aside one quarter and place into a greased loaf pan. Cover with a kitchen towel and let sit in a warm area until it doubles in size (at least an hour). Uncover and make a slice down the center with a sharp knife and brush with melted butter.

Bake until internal temperature reaches 200 degrees. Remove from pan to cool.

Using remainder of dough, divide into sixteen pieces. Flatten into round disks. Drizzle olive oil generously onto cookies sheets. Place four discs at a time on each cookie sheet. Ladle with tomato sauce, add cheeses, Italian seasoning, salt, pepper & a drizzle of olive oil. I also like to brush the edges of the pizzas with a little extra olive oil so they will bake up nice and golden brown. If you wish, this would be a good time to add on your favorite toppings like fresh veggies, dollops of ricotta, fresh mozzarella slices, pepperoni, fresh basil leaves and so on. The possibilities are endless! 

Bake in 400 degree preheated oven on bottom rack. Use a spatula to peek under the pizzas to check on the bottom crust. Once bottom crusts are nicely browned, move pan onto upper rack until cheeses are melted, bubbly and golden brown. Enjoy!

Rustic Fall Dinner

The other day I was thinking to myself, self... do you know what you could really go for? Some good ol’ fashioned pasta and meatballs. It was then that I decided to announce it to the rest of the family and they all eagerly agreed. Move over outdoor grill... pasta and meatballs it is! It was scrumptious! Perfect rustic dish to celebrate the end of summer and the coming new season. If some of you out there find yourselves with leftover tomatoes from the garden or farmers’ market, this recipe would be a wonderful way to use them up. Just switch out the whole canned tomatoes for fresh. 

Pasta and Mini-Meatballs

1 pound of the best quality ground beef you can find (I like Whole Foods 90/10 sirloin -- you could also use ground chicken or turkey)

1/2 cup freshly grated pecorino romano 

1/2 cup freshly made bread crumbs (try not to use the boxed ones -- just throw enough slices of bread into the food processor to equal 1/2 cup and voilà! -- fresh bread crumbs.)

1 beaten egg

1/4 cup fresh chopped Italian parsley

2 tbsp extra light olive oil

28 oz can of Muir Glen Organic Whole Peeled Tomatoes (or your favorite)

3 tbsp tomato paste
1/2 tsp dried Italian seasoning (I like Earth's Pride Organics I found at BJ's)

1/2 cup baby spinach chiffonade (stack a bunch of baby spinach leaves, roll like a cigar and slice into thin ribbons)

4 garlic cloves (whole)

Kosher salt & freshly ground pepper

Using the best tools on earth—your hands!—mix the ground meat of your choice, egg, cheese, bread crumbs, parsley, salt and pepper until blended, but try not to overwork the mixture or the meatballs will become tough. Shape into mini-sized meatball shapes. 

Add oil to an electric skillet (I use this one) preheated to 400 degrees. Fry, turning frequently until golden brown. 

In a blender or Ninja pour in tomatoes and whiz until semi-pureed (you want some texture). Add to pan of browned meatballs.

Throw in whole garlic cloves to flavor the sauce. Add tomato paste. Crush the dried herbs and sprinkle over mixture. Simmer until slightly reduced (approx. 30 minutes). At the last minute, toss in baby spinach (I add spinach for extra iron --- or you can choose fresh basil) and allow it to wilt before serving.

On a hot plate (I currently use this one), bring water to a rolling boil. Add pasta and cook for recommended package times. I like al-dente or to the tooth doneness. Drain and serve with the meatballs and sauce.  If you like, grate up some extra cheese for the top and drizzle on some extra virgin olive oil. Oh, don’t forget to remove the garlic cloves.

Some folks enjoy serving the meatball mixture poured over a warmed platter of piping hot pasta. My family prefers to keep the meatball/sauce mixture separate so they can portion off their own serving. You choose. Either way is fine. This meal pairs well with some crusty Italian bread. Perhaps add a nice crisp salad onto the table as well. Enjoy this meal as a sort of transition from summer to harvest time together with friends or family. If you are cooking for one and have a ton of leftovers, the meatballs freeze beautifully for up to 6 months. Simply take out of the freezer and thaw in fridge a night or two before serving. Enjoy!