- Make pizza dough (can be done days in advance)
- Make warm eggplant topping for salad
- Make salad dressing and assemble salad
- Assemble pizza and get in oven
Honey goat cheese pizza
I love this recipe because no matter what it comes out delicious and the options of what you can put ontop of a pizza are endless!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 2 3/4 cups whole wheat white flour plus more for dusting
- 1/4 cup semolina flour plus more for dusting
- 2 teaspoons rapid rise yeast
- 2 teaspoons salt pink Himalayan
- 1 cup warm water
- 3 tablespoons olive oil plus more for greasing
- 2 peaches sliced
- 1/2 teaspoon salt pink Himalayan
- 1/2 quart goat cheese
- 1 1/2 cups slivered almonds
- 1/2 cup honey
Directions:
- In a large bowl add the flour, semolina flour, yeast and salt and mix together. Add warm water and mix. Slowly add olive oil and start to knead. Knead in bowl for about 3 minutes or until combined and mostly smooth.
- Wipe out bowl and line with olive oil. Add ball of dough back in and combine with olive oil. Put damp cloth on top of bowl and let rise in warm place for 1 hour.
- Take dough out onto floured surface and knead once or twice. (Can place dough in fridge at this point up to 3 days or in freezer up to 5 months!)
- Sprinkle an even amount of semolina flour over entire surface of pizza stone (or pizza tray). Place pizza stone in cold oven and preheat oven to 450ºF
- With a rolling pin, roll out dough until large and round. Take out hot stone or tray and place pizza crust on top. Fold over sides slightly to fit on stone
- Prepare dough and place peaches and goat cheese on dough. Bake for 12 minutes.
- Remove from oven, add almonds and honey and bake for 8-10 more minutes
Notes & Tips:
This is my famous never fail pizza dough. Whole wheat white flour is a nice blend you can find in any supermarket but you can make this fully white or fully white or fully whole wheat and it still comes out superb!
Eggplant raisin salad
This is a Moroccan inspired dish. It Is deep in flavor but still subtle. The better quality the raisons the better this dish is!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 4 ounces baby spinach
- 1 onion sliced
- 1 eggplant small, cut into chunks
- 12 cherry tomatoes
- 1/4 cup water
- 3/4 cup yellow raisins large and soft
- 1/2 teaspoon sumac powder
- 1 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 teaspoon salt pink Himalayan
- 11/2 tablespoons honey
- 1/4 cup fresh mint chopped
Directions:
- Prepare a saute pan on high heat. Add 2 tablespoons of olive oil. Add onions, tomatoes and eggplant and let cook for 4 minutes until slightly golden.
- Add water, sumac, garlic, curry and cinnamon and mix well. Turn heat to medium and let cook for ten minutes, stirring occasionally. Let cool.
- In a salad bowl add the remaining olive oil, red wine vinegar, salt, honey and mint. Whisk well. Add spinach and mix. Add Eggplant mixture on top, mix and serve.
Notes & Tips:
This is a great salad to serve with whole roasted chicken or even a side salad to burgers!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
- When using fresh spinach in a salad, even if it is already dressed and “soggy”, the beauty is that the leftovers just taste like you cooked the spinach! So be sure not to throw out your leftovers and if you are feeling really nuts bring it to work and serve it ON TOP of your pizza slice!
