search results

< Back How To Scale A Recipe To Fit Your Cake Pan Knowing how to scale a recipe is an extremely handy thing when it comes to baking. It is something I am asked about constantly so I have put together a visual guide on scaling a recipe based on pan size – I mean how often do you have your heart set on making a cake only to realize you need the one pan size you don’t own!? Given my teeny-tiny nyc apt, that happens to me all the time. The infographic below will guide you through each recipe scaling step – the area calculations are based on the standard baking pan height of 2″. Previous Next

< all recipes Chewy Chocolate Cookies As you will come to see, I am a huge fan of any foods from or relating to Mexican, Southwestern, or Tex-Mex cooking and as a result Lisa Fain’s blog (and cookbook) The Homesick Texan is one of my favorite places to visit. When I saw this recipe I thought it was just too good to be true – how could cookies that have no butter and no flour be good!!? Oh they can be more than good, they can be chewy, gooey, and still have a perfect crunch to their outer layer. Dang. My mouth is watering just thinking about them! The chili powder can easily be excluded but I highly recommend it, as it adds a subtle heat at the end that perfectly compliments the sweetness of the chocolate. I also recommend having a glass of ice cold milk on hand for when they come out of the oven. Chewy Chocolate Cookies Serves: 1 dozen cookies Ingredients 2 ½ cups confectioners sugar ½ cup coco powder (unsweetened) ½ tsp salt 1 tsp cinnamon 1 tsp vanilla ¼ tsp chili powder 2 cups pecans (toasted) 3 egg whites 1 cup semisweet chocolate chips 1 cup milk chocolate chips Print Preparation Preheat oven to 350˚F. Once it has heated up, toast the pecans until fragrant, 5-10 minutes, and set aside to cool. In a mixing bowl, whisk together the confectioners sugar, coco powder, salt, and cinnamon. With a spoon or small spatula, stir in egg whites and vanilla until everything is moist. Mix in the chocolate chips and pecans. On a parchment-lined baking sheet, spoon out dollops about the size of a ping pong ball. Bake for 12 minutes, or until the cookies look crackled on the surface. Previous Next hungry for more?

< all recipes Buttermilk Pancakes Pancakes, like all things breakfast, are serious business in my house. We definitely apply the "go big or go home" rule here - even our stove has a commercial size griddle just for pancakes (see below for proof). Most of us don't have such a perfect pancake-cooking setup, so we have to make do with griddle pans or sauté pans. This makes making pancakes for a crowd a little more difficult, only one or two at a time, but still totally worth it. Just preheat the oven to 300˚F and keep pancakes warm until you've made enough for everyone. The key to making these is not over mixing the batter. The batter should not be completely smooth, just mix until most of the flour has been moistened but leave the lumps. This will make the pancakes incredibly light and fluffy, perfect for absorbing lots of maple syrup. Our favorite types include blueberry and banana-walnut, even fresh corn in the summer, but feel free to improvise or go the purist route and stick with plain. You really can't go wrong. Buttermilk Pancakes Serves: 10ish pancakes (totally depends on size) Ingredients 2 cups all-purpose flour 1/2 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda ½ tsp salt 3 tbl sugar 2 large eggs, lightly beaten 3 cups buttermilk 4 tbl unsalted butter, melted FIXINS, ETC maple syrup, warmed flavor additions: blueberries (fresh or frozen) bananas, sliced walnuts Print Preparation Whisk together flour, whole wheat flour, baking powder, baking soda, salt, and sugar in a medium bowl. In a separate bowl, whisk together eggs, buttermilk, and melted butter. Pour wet ingredients into the flour mixture and whisk just until combined – lumps are ok, don't over beat this. Heat griddle or sauté pan and grease lightly with butter or oil. Add about ½ - 1 cup of batter to preheated pan – add any desired flavorings here. The pancake is ready to flip when there are bubbles on top and the edges look slightly dry, about 2-3 minutes. Flip and cook another minute or two. Keep warm in the oven and repeat with remaining batter. Serve warm with lots of maple syrup. Previous Next hungry for more?

< all recipes Brining Tutorial Brining will be the end of dry chicken. I promise. I add this step ahead of any recipe, even a marinade. Try it and it will change your outlook on chicken forever. Brining Tutorial Serves: ​ Ingredients ½ cup salt ½ cup sugar 6 cups water Print Preparation Whisk everything together in a pot and bring to a boil. Allow to cool, combine with chicken in a bowl, and put in the fridge. 2-3 hours for chicken pieces (but any amount of time here will do) 6-8 hours for a whole chicken overnight for a big turkey (think thanksgiving) Previous Next hungry for more?

< all recipes Apple Cake w/ Maple Cream Cheese Frosting What I love most about this cake is that it is not overly sweet because there is not a ton of added sugar which allows the apples and maple to really shine. It is not the prettiest of finished cakes but it is so delicious - you could even just serve the icing as you would a dollop of whipped cream on the side to preserve the beauty of the actual cake. I like to sift onto a piece of parchment because I never seem to have a wide enough bowl to catch all of the flour and I end up with more flour on the counter than in the bowl. This is where you might feel like you have done something wrong (I know I did the first time around) but maintain your course. The batter will be extremely dry, and slightly gummy, but remember that you have all those apples that will release their moisture while baking. Again, this will seem a bit strange, but mix one scoop of egg whites into batter first as a kind of sacrifice to lighten it up. Then gently fold the next addition into the batter maintaining as much air as possible. Apple Cake w/ Maple Cream Cheese Frosting Serves: 1 9" cake Ingredients ½ cup golden raisins ½ cup water 2¼ cups all-purpose flour ½ tsp kosher salt ½ tsp baking powder 1¼ tsp baking soda ½ tsp ground cinnamon ½ cup olive oil ½ cup granulated sugar 1 tsp vanilla extract 2 eggs 3 Granny Smith apples, peeled, cored, and cut into ¼inch chunks 2 egg whites FOR THE FROSTING 4 oz (1 stick) butter, at room temperature 8 oz cream cheese, at room temperature 6 tbl maple syrup ½ cup sugar in the raw (aka demerara sugar) Print Preparation Preheat oven to 350˚F, grease a 9” cake pan and line the bottom with parchment paper. Bring the ½ cup of water to a boil, pour over raisins, and let sit. Sift flour, salt, baking soda, baking powder, and cinnamon together. In a separate bowl, whisk olive oil and sugar, then add the eggs and vanilla and whisk until emulsified (only about 30seconds). Drain any excess water from raisins and add to the egg/sugar mixture along with the apples (switch to a spatula here). Mix in the dry ingredients in two batches, mix just until everything is moistened – the batter will be every thick. Beat two egg whites to soft peak consistency (so when you remove the whisk and hold it upside down, the whites droop slightly). Fold into the batter in two additions (this will seem strange but fold gently to maintain as much air as possible). Pour batter into prepared pan and bake for 45-60 minutes, until golden brown and the center springs back to the touch. Let cool completely. Make the icing: in a mixer fitted with paddle attachment beat butter, cream cheese, sugar in the raw, and maple syrup on med-hi speed until fluffy (2-3 minutes). Slice cake in half horizontally with a serrated knife. Place bottom half onto serving platter and spread half of the icing evenly over cake. Place other half on top and spread the rest of the icing over the cake and down the sides. Previous Next hungry for more?

< all recipes Pickled Red Onion Pickled Red Onion Serves: 1 pint Ingredients 1 red onion 1/2 cup white vinegar (white distilled, white wine, rice - whichever you have) 1/2 cup water 1 tbl salt 1 tsp sugar dash of balsamic vinegar (optional) Print Preparation Cut onion in half through the root. Slice as thinly as possible to make crescents. Put in a bowl and set aside. Bring remaining ingredients to a boil. Boil for a minute just to dissolve salt and sugar. Then pour over onion and let cool. Once cool put in a covered container and in the fridge for use any time. They keep up to about 6 weeks. Previous Next hungry for more?

< all recipes Almond Semifreddo w/ Strawberry Rhubarb Compote Memorial Day weekend might be wrapping up but that means summer has officially arrived. And it’s a short work week so we’ve got that goin’ for us! This has already become a summer staple – i mean testing these recipes is a tough job but someone has to do it and I plan to mix things up as more summer fruits arrive (I am particularly excited about some sort of peachy goodness). Almond Semifreddo w/ Strawberry Rhubarb Compote Serves: 6-8 servings Ingredients Whipped Cream: 2 cups heavy cream Almond Crunch: 1 cup sliced almonds, lightly toasted ¼ cup sugar ½ cup (4oz) almond paste ½ tsp kosher salt Custard Base: 1 egg 2 egg yolks 1 tsp vanilla ½ tsp kosher salt ½ cup sugar 2 tbl water Rhubarb Compote: ½ lb rhubarb, cut into ½ inch pieces ½ lb strawberries, hulled and quartered ½ cup sugar juice of 1 lemon Print Preparation Make Whipped Cream: Whip the heavy cream to stiff peak and set aside in the fridge. Make Almond Crunch: Combine almonds, sugar, almond paste and salt in a food processor and pulse until the mixture looks like wet sand. Set aside. Make Custard Base: Combine egg, egg yolks, vanilla and salt in the bowl of an electric mixer fitted with the whisk and mix on med/high speed until pale yellow and ribbon consistency, about 5-7 minutes (test this by lifting the whisk out, whatever drips off should stay on the surface for a second then disappear). In a small sauce pan combine ½ cup sugar with the 2 tbl water and mix to get all of the sugar wet. Bring to "soft ball" stage (235˚F) and immediately pour into egg mixture - pour very slowly (allowing sugar to run down the side of the bowl) with mixer on low/med. Once all of the sugar is added, increase mixing speed and whip until the bowl feels room temp - about 5 minutes. Fold whipped cream into the egg mixture then add about a ½ cup of this to almond mix so it becomes pasty and clumpy. Assemble: Line a 9x4 loaf pan with parchment. Add about ⅓ of the the whipped cream mixture, top with ½ of the almond mix and repeat layers so you end with the cream mix on top. Freeze a few hours - 8 is ideal but 4 will do. Make Rhubarb Compote : Combine compote ingredients in a large bowl and toss to coat the fruit in sugar. Let this mixture macerate in the fridge for 1-3 hours. Cook over low heat until the fruit starts to break down, about 10 minutes. Let cool before serving To serve , remove from loaf pan using the parchment - if it feels stuck let sit a minute or dip the pan quickly in hot water. Slice with a knife (run under hot water if you are having trouble). Serve with Strawberry Rhubarb Compote This will keep for a week in the freezer - once it is frozen wrap with plastic. If you aren't a fan of almond flavor - substitute any nut you like, adding an extra cup to substitute for the paste - just know the consistency of the mix will be different but it will absolutely work. If you dont' have rhubarb use any fruit you want! Previous Next hungry for more?

< all recipes Cider-Braised Shallots This recipe is from Nigel Slater's Tender cookbook - an incredibly detailed and extensive guide to all things vegetable. A perfect pairing for pretty much anything, a roast chicken seems particularly suited - full disclosure, this is purely speculation. I made them on a night I was home alone and therefore thought it was totally appropriate to just have onions for dinner. Straight from the roasting pan. So I can verify that Cider-Braised Shallots are also perfectly delicious on their own. Cider-Braised Shallots Serves: serves 4 as a side Ingredients 16oz shallots 3 cloves garlic ½ cup golden raisins lots of fresh thyme 2 tbl butter, melted ½ cup apple cider ⅓ cup apple cider vinegar (or white wine vinegar) 2 tbl dark brown sugar salt and pepper Print Preparation Preheat your oven to 400˚F and have a 9x13 casserole dish at the ready. Cut shallots in halves or quarters, depending on size – it does not really matter as long as you cut them all into roughly the same size. Place them in your casserole dish. Slice the garlic thinly and add to shallots along with the raisins and thyme (on or off the stem is up to you, on the stem is a bit more rustic but requires less work!). Pour melted butter, cider, vinegar, and brown sugar over everything and toss to coat. Season generously with salt and pepper and cook for 45-60 minutes, until very tender. Serve warm or at room temperature. Previous Next hungry for more?

< all recipes Falafel w/ Tahini Yogurt One of the more deliciously healthy things i've made lately. I was inspired by Yotam Ottolenghi's recipe in his cookbook, Jerusalem - which I find myself leafing through quite often, mesmerized by the pictures, my stomach growling by the end. I chose not to fry the falafel really out of laziness. There is not much I hate more than frying, grease splattering everywhere (so right there I am already going to have to clean my stovetop as well) and it has to be done last minute. I prefer recipes that allow me to get the kitchen in order before I put myself into a food coma. Falafel w/ Tahini Yogurt Serves: 12 falafel Ingredients For the Falafel: 3 cups cooked chickpeas (2 15oz cans), drained and rinsed 1 yellow onion, diced 2 cloves garlic, roughly chopped ¼ cup fresh parsley ¼ cup fresh cilantro ½ tsp cayenne pepper 1½ tsp ground cumin 1 tsp ground coriander ½ tsp ground cardamom 1 tsp baking powder 1 tsp kosher salt ¼ cup flour (feel free to try chickpea flour here, especially if you want to keep it gluten free) For the Tahini Yogurt: ¼ cup tahini paste ¾ cup plain greek yogurt 1 clove of garlic, minced ½ cup water juice of 1 lemon salt and pepper Serve with pita or naan, pickled red onion, leafy greens Print Preparation Preheat the oven to 400˚F. Combine all of the falafel ingredients in a food processor and pulse until finely chopped but not quite a paste. Form into patties – use a ¼ cup measure and gently press into a patty. Heat a few tablespoons of oil in a large non-stick pan and sauté falafel 3-4 minutes on either side, until golden brown – don’t crowd them in the pan, it will probably take two batches. Place onto a cookie sheet and sauté the second batch if necessary.* Finish cooking the falafel in the oven – about 20 minutes. Meanwhile, make the tahini yogurt: combine all ingredients in a bowl and whisk together (be patient here and whisk slowly or you will end up with lemon juice all over the place). Notes *you can freeze the patties at this point – freeze in a single layer, not touching and once frozen place in a ziploc bag. Thaw in fridge or on counter and cook in 400˚F oven for 20 minutes. Previous Next hungry for more?

< all recipes Dark Chocolate Walnut Biscotti The first time I made these it was in a batch about 10 times as big (I could literally sit inside the bowl i was mixing in). It was my first solo task at my first restaurant job. I think I held my breath the entire time...which is a long time when you are cracking 60 eggs! The dough came out perfectly and I was finally taking deep breaths again as i rolled the mixing bowl back over to my work station. What the other pastry girls had forgotten to tell me (intentionally or not is still unclear) was that one of the wheels did not work and there was a drain directly in my path...a deadly combo. The wheel caught, the giant bowl keeled over, I slipped trying to stop the inevitable and biscotti dough went flying. Not one of my finer moments. I am not usually a biscotti lover but these defy the rules of crack-your-teeth, soak-in-your-coffee, ambiguously-kinda-almondy-flavored cookie. But if biscotti made sugary sweet love to a fudgy brownie...this would be the glorious bastard child. Dark Chocolate Walnut Biscotti Serves: about 40 biscotti Ingredients 3½ cups / 360g walnuts, roughly chopped 3½ cups / 420g all-purpose flour 1½ cups / 120g unsweetened coco powder 2 cups / 425g dark brown sugar (firmly packed) ¾ cup / 150g granulated sugar 8oz / 257g unsalted butter, cold and cubef 1 tsp / 4g baking soda 1 tsp kosher salt 6 eggs 1 ½ tbl coffee extract (coffee or espresso work great also) 2 tsp vanilla extract 8oz super dark chocolate, chopped into chip-sized pieces (you can use chips here but I often find the flavor of dark chocolate to be better in bars). Print Preparation Preheat oven to 350˚F and line a baking sheet with parchment paper. Toast the walnuts and let cool completely. Combine the flour, coco powder, both sugars, baking soda and salt the the bowl of an electric mixer fitted with the paddle attachment. Cut butter into cubes, add to the dry ingredients and mix on low until butter is roughly the size of peas (about 5 minutes). Add coffee and vanilla to eggs, whisk just to break up yolks. Pour slowly into rest of the ingredients with mixer on low. Add walnuts and chocolate and mix just until combined. Flour counter generously and divide dough in two, dusting top with more flour – the dough is going to be very sticky! Roll into logs and place onto prepared baking sheets. Bake for 30-40 minutes, rotating the pan halfway through, let cool completely. Preheat oven to 250˚F. Slice biscotti as thinly as possible and place back on baking sheet (you will probably need two sheets lined with parchment). Bake for 30 minutes, turn oven off and let biscotti dry out over night. Store in an airtight container at room temperature for up to a week. Previous Next hungry for more?

< Back How to Make a Gingerbread House I have made a gingerbread house almost every year since I was about 10, and every year at some point during the process I have a minor meltdown and think “why the heck did i put myself through this again!!?” as my candy-laden roof begins to buckle under the weight. I seem incapable of taking this annual activity lightly and its only getting worse, but in my defense that first gingerbread house I made with my Mom and Grandma was a Martha Stewart castle (i wish i had a picture but i think you can imagine what we are talkin’ about here) so the bar was set pretty high. No more pre-baked kits, gumdrop landscaping or randomly placed marshmallows (see below). Amateur hour was over. This year I was quite ambitious in my attempt to recreate the Ghostbusters firehouse (which I walk by almost daily) in addition to a row of townhouses and an intricate brownstone – the meltdown was inevitable. But one deep breath in of that molassesy spice-filled aroma reminded me that there is really nothing better than making gingerbread while listening dancing to Mariah’s christmas album (or just this song on repeat). So it is in the interest of spreading holiday cheer that I have compiled a how-to guide with the recipes and tools you will need, links to templates or tips on making your own, as well as all of the things I have learned over the years. I hope you are inspired to make your own gingerbread wonderland! TOOLS most are pretty standard items that you probably already have, some are less common so I have gone over those in more detail below (with links to where you can get them). Rolling Rings : a genius invention that take the guesswork out of just how thick 1/16 of an inch really is aaaand all of your dough will come out exactly the same thickness!! Trust me, once you have these you will not know how you lived without them. Stencils : i have an old school Martha set that is probably 20 years old but these days you can find a million different designs online. You can also make them yourself quite easily with an exacto knife – I would only recommend keeping it simple and remember to measure twice and cut once. Piping bags & tips : i like to use these disposable piping bags so I can have multiple colors of icing going at once – as for the tips, they are not necessarily essential if you are just using the royal icing as a glue to stick things on the gingerbread but if you want some decorative flourishes I would highly recommend having a few, like these that come with a coupler (that white thing next to the tips) which allows you to switch tips without having to change bags or take all the icing out of the one your are using. Another “how did I ever live without this” kind of item. TEMPLATES/STENCILS These days it might be harder to find a physical template kit at a craft store than it is to download and print one but before you head out there into the great big interwebs abyss, here are a few recommendations based on my experience: If making your own template, keep it simple and make it obvious which piece is which – I made the sides similar to but not exactly the same size as the front/back and when it came time to assemble I used the back on the side so my whole firehouse was wonky (and the roof did not fit!) – you dont want this to happen after all the work you put in. Trust me. When it comes to finding a template online or at a craft store, just keep it simple!! Like this one or here are some of Martha’s simpler designs. Don’t try to do too much at once – use the same template for a few houses and just decorate them differently because having multiple templates creates a lot of different pieces that have to fit in a lot of different places and it is almost impossible to keep everything straight. THE DOUGH Every year at the end of our Christmas party, the (slightly over-served) hoards descend upon my beautiful creation and devour anything their teeth will sink into. This year, as a defensive strategy, I made the houses out of dough that was technically “edible” but is meant to withstand such natural disasters (and will likely crack the tooth of anyone who does not heed my warning). So even after the party, my house is still standing but I realized eating it is half the fun and a much more fitting destruction than sliding into the trash come february. So the recipe below is back to my tried-and-true tasty gingerbread dough (which is also perfect for holiday sugar cookies ). GINGERBREAD HOUSE DOUGH Yield: 1 small house INGREDIENTS 8 oz unsalted butter, at room temperature ¾ cup sugar ½ cup honey or molasses (or a mixture of the two) 3 eggs 3 cups all-purpose flour ¼ tsp ground nutmeg ⅛ tsp ground cloves ⅛ tsp ground allspice ½ tsp ground cinnamon 1 tsp kosher salt INSTRUCTIONS Cream the butter and sugar together until light and fluffy. Add the honey or molasses and beat again until fluffy. Add the eggs one at a time, beating well after each and scraping the sides of the bowl. In a separate bowl, whisk together the dry ingredients.With the mixer on low, slowly add the dry ingredients and mix just until combined. Divide dough into three discs, wrap in plastic and refrigerate at least 30 minutes (and up to several days).Preheat oven to 350˚F. Roll dough out between two sheets of parchment paper to about ⅛ inch (using your rolling rings), chill in the fridge again until firm, about 15 minutes. Cut out as many pieces from each rolled sheet as possible, placing these on a parchment lined baking sheet and setting aside scraps to reroll. Bake pieces for 15-20 minutes, until edges are golden brown and center looks completely set. ROYAL ICING I still find it amazing just how rock hard this stuff gets. I like to make a lot, usually starting with 2x the recipe so my creativity is not constrained while decorating – well actually its because despite my perfect plan things get wonky so having some extra icing to fill in those gaps is key. The recipe makes a thick icing (like the pic above) that is best for glueing parts together as it will harden fastest. Coloring the icing – gel food color is best because it does not affect the consistency of the icing as much and it gives you more vibrant colors. Consistency – as i said before, keep the icing thick for glueing the house together but to prevent major hand cramping i suggest thinning the icing out just a bit. To do this add ** 1/2 – 3/4 tsp of water per 1 cup of icing ** – that is teaspoons people, we are talking a very small amount of water. I like to actually spoon the water using a 1/2 tsp measure and mix with a spatula before adding more. Storing – while using always keep icing covered with a damp cloth and plastic wrap. For storing overnight – if it is already in a pastry bag, no need to take it out just put the whole thing in a sealed plastic bag – or for the stuff still in the mixing bowl, put in an airtight tupperware container. ROYAL ICING RECIPE Yield: about 5 cups INGREDIENTS 6 tbl meringue powder (or dried egg whites) ¾ cup warm water 2 lbs (2 boxes) confectioners sugar INSTRUCTIONS In the bowl of an electric mixer, combine the meringue powder and warm water and whisk by hand just to break up any clumps. Let this sit 1-2 minutes. Using the paddle attachment, begin beating the water/meringue powder on slowest speed. Gradually add the confectioners sugar, scraping the sides of the bowl as needed. Once all of the sugar has been added, increase the speed to med-high and beat for two minutes - the icing should whiten in color and thicken. Color the icing while it is nice and thick in small batches then thin it out as necessary for decorating. CONSTRUCTION Facade and roof decorations should be completely dry before starting to build. Build on a sturdy piece of cardboard or plastic. Start with the front and side wall – pipe along the bottom of the two walls and along the edges where they will connect – let these set a minute before moving on and repeating the process. Allow walls to fully set before adding the roof – for a big roof i would recommend overnight, for something smaller like these townhouses I think an hour or two should be ok. DECORATION Trees: I used a set of star cookie cutters and stacked them on top of each other from biggest to smallest. I love how they turned out (thanks to my Mom for these beauties!!). Oh and the tree toppers are cupcake toppers which you can find pretty much anywhere these days (i think mine are from amazon) – or make your own with some glittery paper and a toothpick! Sprinkles are a great addition to any gingerbread house – if you are in nyc i recommend checking out this place , if not amazon is always an excellent choice. Candy is a great way to add different colors and textures, my only advice is to go easy on the roof, especially if slanted. Previous Next

< all recipes Grilled Lemon Ricotta & Garden Greens Pizza The recipe really came together standing in my Dad’s garden with a colander full of freshly cut greens and while a big salad is always an excellent addition to any meal, I wanted to spice things up a bit (yes, this seems to be a recent problem i’ve been having). Since steak was on the menu and I usually make bread, i thought well heck why not make pizza dough and hang with the boys by the grill. While I of course recommend making pizza dough, I understand that it is summer and we all want to be playing outside so you can either get dough in the grocery freezer section or if the store has some tasty naan or flatbread by all means, go for it. It will still be scrumptious! Grilled Lemon Ricotta & Garden Greens Pizza Serves: 1 pizza Ingredients 1 recipe pizza dough* 2 cups whole milk ricotta 2 lemons, zest and juice ½ cup olive oil lots of fresh lettuce salt and pepper *You can also find pretty decent pizza dough in your grocery freezer section or to go the simplest route get some store-bought naan (whole foods sells a tasty one) and all you have to do is heat it up on the grill - i mean no judgements here, this recipe is really about easy fresh grilling. Pizza Dough 1 packet active dry yeast 1¼ cups lukewarm water 3 cups all-purpose flour ½ cup semolina flour (optional) 2 tsp kosher salt ¼ cup olive oil Print Preparation Heat your grill to its hottest setting. Divide pizza dough into 4-6 equal pieces depending on if you want individual pies or more of a crowd-pleasing appetizer size. Roll them out and cover with a towel to rest for 15-20 minutes while you prepare the toppings. Add the zest of both lemons to the ricotta as well as the juice from one of the lemons and season with salt and pepper. Whisk the juice of the other lemon with the olive oil, season with salt and pepper and use this to dress your garden greens (you might not need all of it). Add a touch more olive oil into the used dressing bowl - this will be for brushing the pizza dough. Brush one side of dough with olive oil and place that side onto the grill. Brush the top side quickly and close the grill. Let cook 2 minutes and flip once the dough has some nice grill marks. Cook another 2-3 minutes on the other side. Let cool slightly. Top pizzas with ricotta and dressed greens. Enjoy promptly! Pizza Dough Instructions Whisk the water and yeast together in the bowl of a mixer and let sit a minute. Add the flour, salt and olive oil and mix on low speed until it starts to look shaggy. Stop the mixer and pinch some of the dough - if it feels soft and moist it is on the right track, if it feels wet add a few tablespoons of flour at a time to get right consistency, if it feels dry and/or tight add a tablespoon of water at a time. Continue mixing on low-medium speed until the dough looks smooth and forms a ball around the dough hook (3-5 minutes). Cover the bowl with plastic wrap and set aside to rise for 1-2 hours - the warmer your kitchen the faster the dough will rise - I try and put it in the warmest spot, like away from the ac, but don't worry too much about it. If you do not have flexibility make the dough a day or two before and let rise in the fridge until you are ready to use it. Divide dough into desired number of pizzas. Roll each piece into a ball, let sit 20 minutes (if you can, it will be easier to roll out). Generously flour your work surface before rolling out using a rolling pin and gently stretching over the backs of your hands. Place rolled out pizzas on parchment, cover with plastic or a clean dish towel and let rest another 20 minutes. Follow cooking instructions of your particular recipe. Previous Next hungry for more?