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

Mushroom & Leek Flatbread

Herb-roasted mushrooms, flatbread pizza, kale pecan pesto, and creamy melted muenster cheese. This recipe is a garden buster taking advantage of many fresh garden items: leek, kale, and herbs.

Mushroom & Leek Flatbread

Cedar Oak Farms
Course Appetizer, Main Course
Cuisine American

Ingredients
  

  • 8 ounces organic baby bella mushrooms, sliced
  • 3 – 4 tablespoons fresh herbs like oregano, sage, and thyme, chopped
  • 1 leek, root and outer layer removed and sliced
  • 2 cups kale, loosely packed
  • 2 tablespoons pecans
  • 5 tablespoons olive oil + more for drizzling, divided
  • 1 tablespoon butter
  • 2 tablespoons water
  • 1 package refrigerated flatbread dough
  • 4 ounces Muenster cheese, cubed
  • 1 tablespoon half-and-half
  • Cedar Oak Farms Smoked Sea Salt

Instructions
 

  • Place the mushrooms and herbs in a medium bowl. Drizzle with enough olive oil to coat mushrooms. Season with COFarms Smoked Sea Salt and let sit for 20 minutes to absorb flavors.
  • Pour the mushrooms, oil and all, into a skillet and sauté for 5 – 8 minutes. Remove from heat and let cool slightly.
  • Meanwhile, heat 2 tablespoons olive oil and butter in a medium nonstick pan. Heat until butter starts to foam, add the leeks. Reduce the heat to medium-low, cover with a tight lid, and let cook 30 minutes, stirring occasionally. Season with COFarms smoked sea salt. Remove from heat and let cool slightly
  • Place the kale and pecans in a food processor and pulse until finely chopped. Add 2 tablespoons olive oil and the water pulse until combined. Season with COFarms smoked sea salt.
  • Unroll the flatbread dough on a 13×9-inch baking sheet with parchment paper down. Spread the kale pesto over the dough. Layer on the mushrooms and leeks. Bake at 425°F oven for 14 – 18 minutes, or until the crust is golden brown. Remove from oven.
  • Place the cheese cubs and half-and-half in a microwave safe bowl, and microwave for 1 minutes. Stir and continue melting at 30 seconds intervals until a smooth consistency. Drizzle over the flatbread.
  • Serve immediately.
Keyword Meatless, Pizzas & Flatbreads, Smoked Sea Salt

Smoked Salmon Endive Salad

Endive is a member of the chicory family which gives the salad a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness.

Smoked Salmon Endive Salad

Cedar Oak Farms
Course Salad
Cuisine American

Ingredients
  

Dressing:

  • 1/2 cup mayonnaise
  • 3 tablespoons half-and-half
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon brown mustard seeds
  • Salt and pepper (to taste)

Salad:

  • 3 heads Belgian endive (cored and thinly sliced)
  • 1 cup arugula lettuce
  • 1 Anjou pear (cored and thinly sliced)
  • 1/2 cup red grapes (thinly sliced)
  • 12 ounces smoked salmon
  • 1/2 cup black walnut pieces
  • Olive oil (for drizzling)
  • Flaky salt (like Cedar Oak Farms Smoked Sea Salt, for garnish)

Instructions
 

  • Whisk the dressing ingredients in a small bowl and place in refrigerator until ready to use.
  • Using six salad plates divide and layer as follows: Start with the endive, add a few pieces of arugula, some slices of pear, followed by some grape slices. Top with some of the salmon, dividing evenly among the plates. Drizzle some of the dressing over each salad. Garnish with the walnuts, a drizzle of olive oil, and some of the flaky salt.
Keyword Fish & Seafood, Salad

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