Twisted Pizza

Twisted Pizza

A “Twist” on Pizza! This pizza has a twisted handmade crust filled with a mixture of melted butter and roasted garlic and filled with soppressata sausage, roasted red pepper, black olives, grated Parmesan cheese, and fresh basil.

Twisted Pizza

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Resting Time 15 mins
Course Main Course
Cuisine Italian
Servings 6 slices

Ingredients
  

Pizza Dough:

  • cups warm water
  • 3 tablespoons white cornstarch
  • 2 envelopes active dry yeast
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 4 cups of flour

Buttery Sauce:

  • 4 tablespoons butter
  • 2 cloves minced garlic

Toppings:

  • ounces soppressata sausage
  • 3 tablespoons chopped black olives
  • 2 roasted red peppers
  • 1 small bunch basil
  • 2 – 3 tablespoons Parmesan cheese, grated
  • Olive oil, for drizzling
  • Garlic salt, to taste
  • Black Pepper, to taste

Instructions
 

Pizza Dough:

  • This is one of our favorite never-fail recipes. In a 2-cup measuring cup measure out the warm water. Add the cornstarch and yeast, mix. Let the mixture rest for 5 minutes to let the yeast bubble. Adding some form of sugar gives the yeast something to eat on giving you that desired proof that ensures the perfect rise.
  • Pour the yeast mixture into a food processor bowl. Add the olive oil and salt. Pulse for 30 seconds. Slowly begin to add the flour, 1 cup at a time, mixing for 2 minutes between additions. Turn the dough onto a floured board. The dough will be very sticky at this point so sprinkle some extra flour on top.
  • Knead, adding additional flour as needed until no longer sticky, about 5 – 6 kneads is all that is needed. Place the dough into a warm bowl and let rest under a warm, moist towel for 15 minutes.
  • Start rolling the dough into a long rope, working downward until about as thick as your thumb. Twist as you work to prevent it from retracting. Form into a circle leaving some space in between as it is not done expanding yet.

Buttery Sauce:

  • In a microwave-safe bowl, add the butter and garlic, microwave 40 seconds, or until butter is melted. Spoon the mixture into the creases of the twisted dough filling the seams. Do not worry if some of the yum fall in between. As the dough expands it will be incorporated into the pizza.

Toppings:

  • Roughly chop the sausage, black olives, red peppers, and basil and place in a small bowl. Mix with Parmesan cheese. Spread the mixture between the rows. Drizzle with olive oil and season with a little garlic salt and black pepper. Let rise for 30 minutes.
  • Bake in a preheated 390°F oven for 20 to 25 minutes, or until golden brown. You’ll start to smell the aroma filling your kitchen right before the buzzer goes off. Take out of the oven and garnish with some Parmesan cheese and a handful of basil leaves.
    Twisted Pizza
Keyword Pizzas & Flatbreads

Bruschetta Steak Salad

Bruschetta, an antipasto from Italy. We love it because it takes advantage of summer’s bounty like tomatoes, basil, and bell peppers. Delicious slathered over grilled Italian bread, but even better as a Bruschetta Steak Salad.

Bruschetta Steak Salad

Cedar Oak Farms
Prep Time 10 mins
Cook Time 15 mins
Course Salad
Cuisine American
Servings 2

Ingredients
  

  • 4 Beef tenderloin steaks, trimmed
  • 2 tablespoons CoFarms coffee rub
  • 1 tablespoon olive oil, plus extra for brushing
  • 1/4 cup sliced shallots
  • 1/4 cup chopped fresh basil
  • 1/4 cup roasted red bell peppers, chopped
  • 1 tablespoon fresh lemon juice
  • 12 cherry tomatoes, halved
  • 6 cups loosely packed lettuce mix
  • Grilled Italian bread

Instructions
 

  • Rub both sides of the steak with the coffee rub, let rest of 10 minutes.
  • Heat a grilling pan over medium heat. Brush the olive oil over the steaks. Add the steaks to the pan and cook 3-4 minutes per side, to desired doneness. Remove steaks from pan and let stand 7 minutes.
  • Combine shallots, basil, bell peppers, lemon juice, and tomatoes in a small bowl, toss well.
  • Arrange 1½ cups of lettuce mix into 4 serving bowls. Cut each steak into thin slices. Add 1 steak to each bowl and divide the tomato mixture between each bowl.
  • Serve immediately with your favorite dressing and the grilled bread.
Keyword Beef, Coffee Rub, Salad

Raspberries & Pecans French Toast

Wake the house up with this decadent Raspberry Pecan French Toast! Soaked in an egg and cream mixture, filled with pecans, raspberries, and a hint of cinnamon. It bakes up fluffy and delicious.

Raspberry & Pecan French Toast

Cedar Oak Farms
Course Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • 1 cup fresh raspberries
  • 1 cup sugar + 1/3 cup
  • 1/2 cup chopped pecans
  • teaspoons cinnamon
  • 8 eggs
  • 3 cups of half-and-half
  • 1 teaspoon vanilla
  • 12 – 14 slices day old bread

Instructions
 

  • In a medium bowl mix the raspberries with the 1 cup sugar add the pecans. Mix well and set aside.
  • In a large bowl whisk together 1/3 cup sugar, cinnamon, and eggs. Stir in half-and-half and vanilla.
  • Grease a 13 x 9-inch baking pan with cooking spray. Layer the pan with thick slices of day-old bread. Any bread you have on hand and need to use up is good. I am using French bread in this recipe.
  • Pour the egg mixture evenly over bread gently lifting the sides to let the bread soak up all the egg mixture. You want all this pooled egg mixture to soak into the bread and absorb all those wonderful flavors.
  • Turn the bread once or twice and let sit about 20 – 30 minutes until there is no more liquid on the bottom of the pan. You can refrigerator overnight as well.
  • Gently spoon the raspberry and pecan mixture over the top of the bread. I only use the sugar that glazed over the berries and discard the rest.
  • Place in a preheated 375°F oven and bake for 20 minutes.
  • Serve with your favorite maple syrup or drizzle a powdered sugar glaze over the top.
Keyword Bread

Sea Bass & Summer Corn

Fresh from the garden sweet corn sauteed in a light cream filled with complex flavors and served with Barramundi sea bass. Yum!

Sea Bass & Summer Corn

Cedar Oak Farms
Prep Time 10 mins
Cook Time 20 mins
Resting Time 30 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1/2 cup Monterrey blend dried mushrooms
  • 1 pound Barramundi sea bass
  • Salt and Pepper, to taste
  • 1 medium yellow onion, diced
  • 1 sweet red bell pepper, diced
  • 4 ears sweet corn, husked and desilked, cut off the cob (see tip below)
  • 1 cup of milk
  • 1/2 cup heavy cream
  • 1 stick butter, cubed
  • 2 – 3 cloves garlic, minced
  • 1/2 cup fresh basil, roughly chopped
  • 1/2 lemon, juiced

Instructions
 

Prep:

  • Salt and pepper the sea bass, set aside.
  • Reconstitute the mushrooms by placing them in a small bowl and covering with boiling water. Let soak for 20 – 30 minutes. Drain and slice the mushrooms.

Cook:

  • Cover the bottom of a large skillet with olive oil and heat over medium-high heat. When hot add the onion, corn, sweet pepper, and mushrooms; sauté for 5 minutes, or until the vegetables are tender.
  • Slowly pour milk over the corn and season with salt and pepper. Reduce heat to medium and cook for 8 minutes, or until all the liquid has evaporated, stirring occasionally. Add heavy cream. Cover and let simmer on low until ready to use.
  • Meanwhile, place butter in a medium skillet. Melt the butter over medium heat. Add garlic, basil, and lemon juice.
  • Cut the fish into 4 fillets and add to the skillet mixture. Poach for 4 minutes. Turn and poach the other side for 4 minutes.

Serve:

  • Spoon the corn mixture onto a serving plate. Place the sea bass in the center and garnish with small basil leaves.

Wine:

  • Because sea bass has a delicate flavor, I usually pair it with a crisp white wine like Groth’s 2017 Sauvignon Blanc. It offers a complex and delicious pairing of peach, apricot and lime that creates a buoyant feel to the fleshy palate. Wine Enthusiast gives it a 92-pt wine rating.

Notes

👩‍🍳 TIP: To cut corn without it pinging all over your kitchen place a small bowl into a large bowl. Hold the cob on the small bowl and cut the corn downward. Any wild corn trying to escape will hit the side of the bowl and fall into the pile with his friends.
Keyword Fish & Seafood, Side Dish