Artichoke & Spinach Pizza

image

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.

image

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.

image

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.

image

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.

image

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.

image image image

Happy Friday Night Pizza Night!

T.W.O. signature

Harvest-Stuffed Chicken Breasts

image

Chicken likes to be stuffed “T.W.O.!” It may not replace your Thanksgiving dinner, but definitely is a great dish that all your guests will enjoy before or after Thanksgiving week! It’s simple, healthy, and will make your next dinner party a hit!

Ingredients

– 2 Boneless, skinless, chicken breasts
-Salt & Pepper
-Red Quinoa
-1 Sweet potato, cooked
-Crimini mushroom’s, chopped
-Spinach, chopped
-Dried cranberries
-Goat cheese

image

First cook your quinoa. Start by bringing 2 cups of water to a boil. Next, add your quinoa into the water. Add salt, pepper, or even garlic powder to the mixture. Once to a boil, reduce quinoa to a low heat. Next, chop up your vegetables, including the yam/sweet potatoes.  Add the vegetable mixture and quinoa together.

image

Next, slice your chicken breast in half.

image

Stuff each breast with quinoa mixture and wrap.

image

Secure breast with rotisserie warp. Repeat once again. Place chicken into Pyrex and bake for about 25 minutes or until cooked all the way.

image

image

image

Bam! It’s all about the stuffing!

T.W.O. signature

Harvest Salad

image

 Fall is one of T.W.O.’s favorite seasons because of the weather and the harvest foods!  To kick off the season, T.W.O. decided to make a dish with butternut squash. The weather has been quite warm, so a fresh salad with all the Fall ingredients was put on the T.W.O. menu.

Ingredients

Roasted Butternut Squash:

-Butternut Squash
-Olive Oil
-Cinnamon
-Nutmeg
-Salt and Pepper

 For the Salad:

-Roasted butternut squash
-Spinach
-Apple (Honeycrisp or Granny Smith)
– Cucumber
-Crimini mushrooms
-Dried Cranberries
-Pepitas
-Goat Cheese

 For the Dressing:

-1/4 cup olive oil
-3/4 cup Balsamic vinegar
-2 Tablespoons Dijon mustard
-1 ½ Tablespoons Greek yogurt
-I tablespoon honey
-Cinnamon
-Salt and Pepper

Preheat oven to 415°. Cut butternut squash in half and remove seeds. Place butternut squash on a foil-lined cookie sheet and brush the squash with olive oil. Next, season the squash with salt, pepper, cinnamon, and nutmeg. Put the squash into oven and roast for 45 minutes to one hour.

image

image

For the dressing, mix together the olive oil, balsamic vinegar, mustard, yogurt, honey, cinnamon, salt and pepper. Put the dressing in the refrigerator to chill. Ten minutes before the butternut squash is ready, prepare salad.  Dice apple, mushrooms, and cucumber and place on platted spinach. Next, add your cranberries, pepitas and crumbled goat cheese.

image

When the squash is done, take out of oven and let sit for 3-5 minutes to cool. Cut the squash into cubes (removing the skin) and put on salad. Drizzle the dressing over salad and mix.  Now it’s time to enjoy this gastronomical, fall inspired salad!

image

image

image

T.W.O. signature