cheese (about 6 ounces)
1/2 cup plus 2 tablespoons grated
Parmesan cheese (about 2 1/2 ounces), divided
2 large eggs
3/4 cup low-fat milk
1/3 cup plain low-fat yogurt, preferably Greek-style
1/2 cup chopped sun-dried tomatoes
2 tablespoons chopped chives
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon ground nutmeg
1 tablespoon grainy or Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
3/4 cup panko (Japanese-style) bread crumbs
Cook the macaroni according to the package instructions until al dente. Preheat the oven to 375°F. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne, if using, nutmeg, mustard, salt, and pepper and mix well. Divide the mixture among 12 medium muffin cups. Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for 5 minutes before unmolding.
PIZZA DOUGH
On the following pages youâll find a trio of ways to jazz up pizza night or a potluck. Consider getting the kids involved in the assembly of the pizza cups. If you want to serve up more than one flavor, you could even use half of the dough for one recipe and the other half for another. Certainly you can use store-bought pizza dough to save time, but I often find the results are better when you make your own. And this no-fuss crust recipe doesnât require a culinary arts degree to master. Serves 6, makes enough for 12 muffin-size pizzas
3/4 cup plus 2 tablespoons lukewarm water (105 to 115°F)
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon coconut palm sugar or other granulated sugar
1/2 teaspoon salt
1 cup whole wheat flour (preferably not pastry)
1 cup all-purpose flour or bread flour
2 tablespoons yellow cornmeal
In a large bowl, stir together the water, yeast, sugar, and salt. Let stand until the yeast has dissolved, about 5 minutes. Add the whole wheat flour, all-purpose or bread flour, and cornmeal to the bowl and mix until the dough begins to come together. If itâs too crumbly, add more water 1 tablespoon at a time until it holds together. (The dough should look somewhat dry). Place the dough on a floured work surface and knead until smooth and elastic, about 5 minutes. If an indentation remains in the dough when pressed with your finger, itâs ready for rising. Place the dough in a bowl with a little oil, turn to coat, and cover with a clean kitchen towel. Set aside in a warm, draft-free place until roughly doubled in size, about 1 hour.
SPINACH PESTOâBACON PIZZA
Serves 6 F
2 cups packed spinach
1/3 cup grated Parmesan cheese (about 2 ounces)
1/4 cup coarsely chopped walnuts or pine nuts
2 cloves garlic, chopped
juice of 1/2 lemon
1/4 cup extra-virgin olive oil
1 recipe Pizza Dough (page 71)
1/2 pound cooked Canadian bacon, diced (about 1 cup)
1 cup sliced cherry tomatoes
3/4 cup shredded white cheddar cheese (about 2 ounces)
salt
In a food processor, pulse together the spinach, Parmesan cheese, walnuts or pine nuts, garlic, lemon juice, and salt to taste until the spinach is finely chopped. With the motor running, add the olive oil in a thin stream through the feed tube and blend until well combined.
Divide the pizza dough into 12 equal balls. Flatten one ball into a 6-inch round and stuff into a medium muffin cup. Repeat with the remaining rounds. Spread pesto in the bottom of the dough cups and top with the bacon, tomatoes, and white cheddar cheese. Bake until the crust is golden and crisp, about 15 minutes. Let cool for several minutes before unmolding. Garnish with additional pesto.
CHICKEN ITALIANO PIZZA
Serves
1/2 cup plus 2 tablespoons grated
Parmesan cheese (about 2 1/2 ounces), divided
2 large eggs
3/4 cup low-fat milk
1/3 cup plain low-fat yogurt, preferably Greek-style
1/2 cup chopped sun-dried tomatoes
2 tablespoons chopped chives
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon ground nutmeg
1 tablespoon grainy or Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
3/4 cup panko (Japanese-style) bread crumbs
Cook the macaroni according to the package instructions until al dente. Preheat the oven to 375°F. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne, if using, nutmeg, mustard, salt, and pepper and mix well. Divide the mixture among 12 medium muffin cups. Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for 5 minutes before unmolding.
PIZZA DOUGH
On the following pages youâll find a trio of ways to jazz up pizza night or a potluck. Consider getting the kids involved in the assembly of the pizza cups. If you want to serve up more than one flavor, you could even use half of the dough for one recipe and the other half for another. Certainly you can use store-bought pizza dough to save time, but I often find the results are better when you make your own. And this no-fuss crust recipe doesnât require a culinary arts degree to master. Serves 6, makes enough for 12 muffin-size pizzas
3/4 cup plus 2 tablespoons lukewarm water (105 to 115°F)
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon coconut palm sugar or other granulated sugar
1/2 teaspoon salt
1 cup whole wheat flour (preferably not pastry)
1 cup all-purpose flour or bread flour
2 tablespoons yellow cornmeal
In a large bowl, stir together the water, yeast, sugar, and salt. Let stand until the yeast has dissolved, about 5 minutes. Add the whole wheat flour, all-purpose or bread flour, and cornmeal to the bowl and mix until the dough begins to come together. If itâs too crumbly, add more water 1 tablespoon at a time until it holds together. (The dough should look somewhat dry). Place the dough on a floured work surface and knead until smooth and elastic, about 5 minutes. If an indentation remains in the dough when pressed with your finger, itâs ready for rising. Place the dough in a bowl with a little oil, turn to coat, and cover with a clean kitchen towel. Set aside in a warm, draft-free place until roughly doubled in size, about 1 hour.
SPINACH PESTOâBACON PIZZA
Serves 6 F
2 cups packed spinach
1/3 cup grated Parmesan cheese (about 2 ounces)
1/4 cup coarsely chopped walnuts or pine nuts
2 cloves garlic, chopped
juice of 1/2 lemon
1/4 cup extra-virgin olive oil
1 recipe Pizza Dough (page 71)
1/2 pound cooked Canadian bacon, diced (about 1 cup)
1 cup sliced cherry tomatoes
3/4 cup shredded white cheddar cheese (about 2 ounces)
salt
In a food processor, pulse together the spinach, Parmesan cheese, walnuts or pine nuts, garlic, lemon juice, and salt to taste until the spinach is finely chopped. With the motor running, add the olive oil in a thin stream through the feed tube and blend until well combined.
Divide the pizza dough into 12 equal balls. Flatten one ball into a 6-inch round and stuff into a medium muffin cup. Repeat with the remaining rounds. Spread pesto in the bottom of the dough cups and top with the bacon, tomatoes, and white cheddar cheese. Bake until the crust is golden and crisp, about 15 minutes. Let cool for several minutes before unmolding. Garnish with additional pesto.
CHICKEN ITALIANO PIZZA
Serves
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