Rye Pizza Dough

When we decided to make Reuben calzones, we knew we needed a crust that stood up to the task. This rye dough was the perfect solution. Great with or without caraway seeds, this tender crust makes a great calzone. Also try it as a pizza with caramelized onions and swiss.

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Rye Pizza Dough
makes approximately enough dough for 2 12-inch pizzas or four large calzones

2 cups dark rye flour
1 cup whole wheat flour
1 cup unbleached all-purpose white flour
Extra flour for working dough (your need for additional flour will vary with conditions)

1 teaspoon salt
4 T olive oil, divided
1 1/2 cups warm water, divided (like the flour, this amount can vary with conditions)
2 teaspoons light brown sugar
4 ½ tsp dry yeast

Dissolve brown sugar in 1/2 cup of warm water and then stir in dried yeast. Set mixture aside and allow it to stand for about 5 minutes, or until yeast is bubbling and active.

Whisk salt, rye flour, white flour, and wheat flour together in a large bowl. Create a well in the flour and pour 3 tablespoons olive oil and 1 cup warm water into it. Add the yeast mixture, and stir with a wooden spoon until a dough forms.

Dust your kneading surface with flour and turn the dough out onto it. Knead for 8 to 10 minutes, incorporating the caraway seeds, if using. Place the dough in a clean bowl that has been brushed with the remaining tablespoon of olive oil. Drape a clean cloth over the bowl allow the dough to rise in a warm, draft-free place for 1 1/2 hours.

Punch down dough, add caraway seeds (if using), and allow to rise for another 15-20 minutes.

Now, divide dough into pieces and shape as desired.

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Roasted Vegetable Chicken Pot Pie

This is comfort food at its finest. Made with a plethora of roasted vegetables, this pot pie also packs a nutritional punch. It would make a delicious vegetarian pie if you leave out the chicken. I like to make enough filling for two pies and stow some away in the freezer for a quick weeknight meal.

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Roasted Vegetable Chicken Pot Pie
makes 2 pies

4 T oil (we used a combination of rendered bacon fat(!) and olive oil)
8 cups vegetables, 3/4 inch dice (we used a combination of turnips, butternut squash, carrots, and potatoes)
2 tsp dried thyme leaves

2 T butter
1 large onion, minced
4 cloves garlic, minced
1/2 cup flour
3 cups chicken (or vegetable stock)
2 cups roasted chicken, diced

4 pie crusts (or 2 crusts, if you are freezing half the filling)

Preheat oven to 425ºF
Toss vegetables with the oil and thyme. Spread on baking sheets and place in the oven. Roast for about 20 minutes, or until the vegetables are JUST tender (they'll be cooking a bit longer, so be careful not to overcook at this stage). Set aside. Turn oven down to 375ºF.

Meanwhile, heat a medium saucepan over medium high heat. Melt butter and place onions in the pan. Saute until translucent, then add the garlic and cook for a minute more. Add flour and stir well. Cook the flour mixture for a few minutes, stirring constantly; then slowly add the chicken (or vegetable) stock. Bring to a boil and stir until thickened. Taste for salt, adding a bit as necessary.

Mix the sauce with the vegetables. Add chicken and toss to combine.

Place one pie crust in the bottom of a 10-inch cast iron pan (or a pie pan). Add half the filling, and spread to fill the pie evening. Place another pie crust over the top. Crimp the edges and slash the top a few times with a very sharp knife. Repeat with other half of filling -- or place the reserved filling in a freezer-proof container and save for another time.

Place in 375º oven for about 40 minutes, or until the crust is golden. Allow to cool for 10-15 minutes before slicing.


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Sourdough Pizza Dough

Done right, sourdough pizza crust is amazingly tender with a pleasant hint of sourness. We love this recipe because it requires less rising time than your average pizza dough.

Of course, if you want to try our VERY favorite dough, try out this sourdough foccaccia recipe for pizza.  It's lovely to work with and gets a great rise in the oven!

Sourdough Pizza Dough
makes 1 large oblong or two smaller circular pizza crusts

1 1/2 cups sourdough starter (preferably freshly fed and active)
1 T olive oil
1 tsp salt
1 1/2 cups flour

Mix all ingredients together. Knead until fully incorporated and elastic.

Preheat oven to 450ºF
Allow to rest for about 1/2 hour. During this time the dough will rise slightly -- but it will not double.

Roll dough out into the desired shape.

Prebake on a heated pizza stone (or pizza pan) for about 5 minutes -- or until set and beginning to brown on one side.

At this point, you can wrap the dough in foil or plastic wrap and freeze for later use. Dough keeps well for about a month if well wrapped. No need to thaw, just top and bake.

If you have chosen to use your dough right away, top with desired toppings. Bake for 12-20 minutes or until cheese is melted and beginning to brown.


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Dead of Winter Veggie Pie

Dead of Winter Veggie Pie

6-8 cups root veggies, 1/2 inch dice (we used a combination of beets, rutabaga, parsnips and carrots)
3 T olive oil
2-3 tsp chopped fresh rosemary
salt, pepper (to taste)
1 head garlic, roasted
2 medium onions, sliced thinly
2 T butter
1/2 cup heavy cream
2 cups fontina cheese, grated (crumbled goat cheese would also be lovely in this dish)
2 pie crusts (homemade or otherwise

Preheat oven to 425º

Toss diced vegetables with olive oil, rosemary, and a liberal dose of salt & pepper. Roast in the oven for 30-35 minutes, until tender and just beginning to brown. Set aside to cool slightly. Turn oven temperature down to 375º

While vegetables are roasting, caramelize onions in 2 T butter. I start the onions out on medium-high for about 5 minutes, until onions begin to brown, and then I turn the heat down to let the onions brown slowly. This generally takes 20-30 minutes over medium heat, by my count. While onions are cooking, remove roasted garlic from its skin and mash. When onions are sufficiently caramelized, turn heat up to medium-high and add cream. When cream boils and reduces slightly, add roasted garlic. Stir to combine and take off of heat.

Place pie crust in the bottom of a pie plate (or better yet, use a 10 inch cast iron pan, as we did). Layer half the cheese in the bottom of the pie shell. Top with the roasted vegetables. Pour caramelized onion mixture over the top of this, and finish with the remainder of the cheese. Top with second pie crust, crimp edges, and poke a few holes in the top crust with a knife.

Bake for 35-40 minutes, or until crust is nicely browned. Allow to sit for about 10 minutes before slicing.


We talk about this recipe HERE.

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Cabbage and Leek Gratin with Mustard Cream

Cabbage and Leek Gratin with Mustard Cream
from Vegetarian Suppers from Deborah Madison’s Kitchen

1 1/2 lb. green cabbage, chopped into 2-inch squares
3 fat leeks, white parts only, quartered lengthwise, chopped and washed
Sea salt
1/3 cup flour
1 cup milk
1/3 cup sour cream
3 eggs
3 Tbs. finely chopped parsley or dill
Mustard Cream (recipe follows)

Preheat oven to 350°F and butter a 6 cup shallow baking dish. Put a large pot of water on to boil. When water boils add salt to taste and the vegetables. After 5 minutes, drain vegetables into a colander and press firmly with a rubber spatula to force out as much water as possible.

Whisk the flour, milk, sour cream, eggs and herbs together, then add the cabbage and leeks. Season with 3/4 teaspoon salt. Pour into the prepared baking dish and bake until firm and lightly browned, about 45 minutes. Serve with mustard cream.

Variations: Add shredded, blanched celeriac to the vegetables. Add 2 to 3 ounces grated or crumbled cheese such as aged Gouda, Gruyere, Swiss feta or sharp Cheddar. Omit dill.

Mustard Cream
1 small shallot, finely diced
1 tsp. white wine vinegar
Pinch of sea salt
2/3 cup sour cream or whole milk yogurt
2 to 3 tsp. prepared mustard

Mix the shallot, vinegar and salt in small bowl and let stand 5 minutes. Whisk in the sour cream and mustard; adjust the seasonings, adding more vinegar or mustard to taste, if needed.

We talk about this recipe HERE.

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PIZZA and SAVORY PIE/QUICHE

Cabbage and Leek Gratin with Mustard Cream
Dead of Winter Veggie Pie
Ramp Pizza
Roasted Vegetable Chicken Pot Pie
Rye Pizza Dough
Sourdough Pizza Crust
Thai Chicken Pizza