ZUCCHINI BOATS
HOMEMADE PIZZA Bill Canfield, Photographer INGREDIENTS: 2 cups flour 1 /2 tsp. dry yeast 1 /2 tsp. salt 3 /4 cup water 1 tbsp. corn meal 1 clove garlic 2 cups shredded mozzarella cheese 1 /4 cup parmesan cheese 1-2 cups sauce Olive oil Black pepper DIRECTIONS: 1. Combine dry ingredients in a mixing bowl. 2. Add water and mix with a fork. 3. After dough has been thoroughly mixed, turn out onto a lightly floured surface. 4. Dust hands with flour and knead dough for 5-8 minutes until silky smooth.
5. Put dough ball into bowl and drizzle with a little olive oil and place in a plastic bag (leave bag open) and refrigerate overnight. 6. Take dough out about an hour before cooking and let rise to room temperature. 7. Preheat oven to 500. 8. Lightly flour surface and place dough on flour. 9. Roll out the dough with a rolling pin to an approximate 14” circle. (If it doesn’t roll out easily or snaps back, let it sit for a while longer.) 10. Dust a 14” pizza pan or pizza stone with corn meal, place dough on pan, and stretch dough to edges. 11. Add your favorite sauce. (I use a can of plum tomatoes with a 1/2
tsp. of dried basil pulsed in a blender about 8 or ten times.) 12. Scoop a ladle of sauce onto the dough and use ladle to spread sauce in a circular motion from the center to about 1/2 inch from edge of dough. 13. Sprinkle with black pepper and add fresh, thinly cut garlic to entire pizza. 14. Cover with shredded mozzarella cheese and sprinkle with grated Parmesan. 15. Add additional topics of your choice. 16. Sprinkle with olive oil and place in oven. 17. Bake for 12-13 minutes. Pizza should have a little black char on the edges. 18. Let cool for 2-3 minutes before slicing.
2 good sized zucchini 2 tomatoes 1 pepper 1 pound of ground beef 1 /2 cup of grated cheese 1 large egg 1 Pinch of Italian seasoning 1 cup of bread crumbs 1 cup mozzarella Salt and pepper to taste 1. Slice a zucchini in half lengthwise and hollow out the center of each half,
leaving about 1/4 to hold the filling. 2. Set aside to chop up scooped zucchini and then mix together with remaining ingredients. 3. Scoop mixture back into “boats” and sprinkle with mozzarella. 4. Bake in a casserole dish at 325 for 1 hour 30 minutes. 5. Check to make sure it is nice and tender. 6. Pour a glass of wine and relax. and enjoy a nice meal.
ANNA DOWNS
BILL CANFIELD
Mary Jo Downs, Account Executive
2017 • Milford Living 17