Rolling In The Dough or The Leaning Tower of Pizza

Flat Breads, aka Pizza, with toppings were eaten in ancient times by Egyptians, Romans, and Greeks.  Such a delight passed on by generations tells the story of why today’s Pizza is loved!  

I delighted in my children helping me make pizza as long back as they can remember.

I’ve been baking bread for 50 years, love the idea of rolling in the dough.

My daughter Renee, born 7-7-77 at 7:14 AM, delighted in spending the day with me making pizza. She was 5 years old when when I put her up to the counter on the foot stool to punch pizza dough, and let her put her favorite toppings on her rolled out dough.

The next generation.  My email to Renee recently:

“Thank you Renee and Ferran for hosting a beautiful Birthday Party for Aunt Laura…

and enjoyment for my making Pizza, and to my delight with little Estelle’s fingers touching the toppings for everyone’s delight…”  This little 7 year old granddaughter loves making pizza.

Here are a couple of recipes:

My Pan fried (no oil) Flat Bread: basic white bread recipe, spread like pizza and put into a 14 inch non-stick pan with cover. Wet fingers, spread flat in pan, sprinkle with “Bagel seasoning”, rest 45 min, cook moderate heat 21 min first side, flip 10 min more covered. 

Stove top pizza: Basic pizza dough, spread in 12 non-stick skillet with wet hands, cover & cook 7 min flip & cook 7 min other side.  Cook zucchini, veggies stove top in another pan, top cooked pizza dough with tomato sauce, veggies, cheese, put under broiler for 7 min.  Enjoy! 

Life has always been celebrated with gatherings, and food the source of the gathering.  We cherish our Pizza Parties with fond remembrances.

Draining Good Health

Perhaps the best part of the potato is the potato water, packed full of added nutrients extracted from the potatoes themselves! Nutrients like vitamins B and C, potassium and fiber, and phytonutrients like carotenoids and flavonoids which are thought to promote good overall health.

The potatoes release their starchy goodness into the water as they are boiled or steamed. The potato water can then be used as a substitute for tap water in your bread making recipes for example, or as a thickener in other recipes that is naturally gluten-free.

Want to show even more love and care in the form of great-for-you vitamins? Use the water that you used to boil or steam your vegetables instead of pouring the water down the drain, as I see in so many TV cooking programs.  

For example broccoli, kale, spinach, to name a few, are packed with vitamins, minerals, containing potent antioxidants, bioactive compounds that contribute to reduced inflammation, protect against cancer, and support a healthy heart. 

Repurpose that liquid left in the pot after cooking or steaming, avoid wasting any part of food byproducts.  Think twice when boiling or steaming.