Oven – T.W.O.

Artichoke & Spinach Pizza

Published on January 3, 2014December 31, 2013 by T.W.O.1 Comment

Do you know what night it is?? Yep, that’s right…Friday Night Pizza Night! We are featuring an Artichoke & Spinach Pizza this week. It’s a hearty pizza with a béchamel-style sauce and fresh spinach that will please any crowd. Check out how to make this delicious, gourmet pizza below!

Ingredients

– Pizza Dough*
– Cornmeal
– Flour
– 8 oz fresh spinach, divided
– 2 Tablespoon butter
– 2 Tablespoon unbleached flour
– ¾ cup milk
– ¼ teaspoon onion powder
– 2 cloves garlic, diced
– 1 Tablespoon Extra Virgin olive oil
– 6 ounces mozzarella cheese, shredded
– 2 ounces Pecorino Romano, grated
– 1-8 ounce can of marinated artichoke hearts
– Krazy Salt
– Fresh Ground Pepper

*T.W.O. used pizza dough from VJB Deli.

Preheat oven to 425ᴼF.

Roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to a greased cookie sheet.

In a large sauté pan, heat 1 Tablespoon of olive oil over medium heat for about 1 minute. Add ¾ of the spinach and sauté for 3 minutes or until wilted. Remove from heat and place on paper towels. Once some of the oil is drained, chop the spinach and set aside.

In a small saucepan, melt butter over medium heat. Whisk in flour and onion powder and cook for 2 minutes. Slowly add the milk and increase the temperature to medium-high heat for about 4 minutes or until the sauce thickens. Make sure you are stirring constantly, so the sauce doesn’t burn. Remove from heat and stir in 1 clove of diced garlic, pepper, Krazy Salt and sautéed spinach.

Chop the remaining fresh spinach and set aside.

Add the white béchamel spinach sauce to the top of the pizza dough. Add the fresh spinach along with the remaining 1 clove of chopped garlic. Sprinkle the shredded mozzarella and Pecorino Romano cheese on top.

Let the pizza rise for about 15 minutes. Note – you don’t want to put the pizza in a cold oven, so make sure your oven reaches 425ᴼF.Once the oven is ready, place the pizza in the oven and watch closely. Do not open the oven door, as you want to keep the heat in. The pizza will take 15-20 minutes. Once done, take the pizza out of the oven and let it sit for 5 minutes prior to cutting.

Happy Friday Night Pizza Night!

Pesto, Potato and Garlic Pizza

Published on December 20, 2013December 19, 2013 by T.W.O.1 Comment

Friday Night Pizza Night with T.W.O.! This week we are featuring a hearty pizza that includes pesto, potatoes and garlic. We adapted the recipe from one of our favorite pizza parlors in San Francisco – ZA Pizza! We hope you enjoy it as much as we do!

Ingredients

– Pizza dough*
– Cornmeal
– Flour
– Pesto**
– 2 red potatoes, thinly sliced
– 3-4 cloves garlic, chopped
– 2-3 cups mozzarella

*T.W.O. used pizza dough from VJB Deli.
** T.W.O. used Bolani Basil Pesto (all natural, low fat)

Preheat oven to 425ᴼF.

Season the thinly, sliced potatoes with salt, pepper and oregano. Place the potatoes on a greased cookie sheet and cook for 20 minutes.

While the potatoes are cooking, roll out the pizza dough on a floured/ cornmeal surface. Once the dough is evenly rolled out, transfer the dough to a greased cookie sheet. Next, take the pesto and spread it on the dough, making sure you reach all the edges. Then add the mozzarella to the pizza. Take the garlic and sprinkle it evenly on top of cheese.

Once the potatoes are done (they should be soft, but not mushy), add the slices of potatoes to the top of the pizza.

That’s amore!

Gruyere Popovers

Published on November 22, 2013November 22, 2013 by T.W.O.3 Comments

In T.W.O.’s family, we are always sharing new recipes and ideas, so we decided to post about the most recent inspiration from our sister-in-law (aka- our sister!). She invited us over for dinner and made Popovers that were delicious. We loved the idea, so put a spin on her popovers and added Gruyere cheese. Check out how to make these fluffy, flakey, delectable treats!

Thank you Becky for your inspiration!!! Xoxo

Ingredients:

– 3 cups milk, warmed
– 3 cups unbleached flour
– 6 eggs
– 2 cups Gruyere cheese, shredded

*Butter is optional for greasing the pan. T.W.O. used PAM instead.

Preheat oven to 400°F. While the oven is preheating, place the muffin tins in the oven to warm.

In a bowl, beat the eggs until fluffy. In a microwave safe bowl, heat the milk until the edges start to bubble. If you have a thermometer, the milk should be about 125°F. Slowly add the milk into the egg mixture making sure not to cook the eggs. Whisk together. After the ingredients are mixed well, add the flour.

Remove the muffin pans from the oven and spray with baking oil. Make sure you get the edges. With a big spoon, pour the batter into each muffin tin, filling it about ¾ full. Once you fill all the cups, place the muffin tin in the oven for 20 minutes.

After 20 minutes, reduce heat to 350°F and bake for another 10 minutes. Note – DO NOT open the oven. This will let the heat out and your popovers won’t pop as well! Use your oven light to check on the status of the delicious, airy treats! Also – placing the popovers on the middle rack helps circulate the air.