Mini Pizzas

                                                        Mini Pizzas


  Ingredients:   

Pizza dough:

1 1/2 C. warm water  110 degrees F.

1 1/2 tsp. Dry active yeast
1 tsp. Granulated sugar
1 tsp. Salt
1 Tbsp. Canola oil
2 Tbsp. Granulated sugar
2 C. All purpose flour
2 C. Whole wheat pastry flour

Topping:

1 C. Tomato sauce
1 C. Cheddar cheese, grated
1 C. Onion, chopped finely


 Directions:  

1. Preheat oven to 400 degrees Fahrenheit when dough has risen for a second time and you are ready to make the rounds and apply the topping to the pizza dough rounds

2.  In a large bowl pour warm water and sprinkle yeast over the surface and stir with a spoon to dissolve the yeast. Add the sugar to the mixture and wait for 10 minutes for yeast to become active.

3.  Add the canola oil, sugar, all purpose flour and a sufficient amount of whole wheat pastry flour to make a smooth and elastic dough that holds it shape when formed into a ball.

4.  Remove dough from bowl and grease top of dough lightly with canola oil. Place in a warm location for 1 hour in a greased bowl covered with a light cloth until doubled in bulk.

5.  After 1 hour punch dough down and knead for several minutes before placing back into bowl and set aside for an additional 45 minutes until dough has risen a second time.

6.  Roll out dough to a 1/2" thickness on smooth surface and cut out rounds that are 5" in diameter and set them on a greased cookie sheet 1" apart.

7.  Apply a small amount of tomato sauce to all the rounds. Then sprinkle grated cheese and onion on top of sauce and bake in oven for 20 minutes to brown crust evenly around the edges.

8.  Remove from oven and allow to cool before placing on serving platter for dinner.

Servings:  12 mini round pizzas

 

                                                Carrot and Pineapple Muffins

   Ingredients:  

  

Flour mixture: 

  1 1/2 C. All purpose flour 

  2 tsp. Baking Powder 

  1/2 tsp. Baking Soda 

  1/2 tsp. Cinnamon

  1/2 tsp. Salt  

  5 pcs. Crystallized ginger, chopped  

  1 C. Wheat germ 

Filling:

 1 1/2 C. Pineapple chunks, diced  

 1 C. Carrots, grated 

 1/3 C. Light cream/ half and half 

 3 Eggs 

 1 C. Granulated sugar 

 Directions: 

1. Preheat oven to 350 degrees Fahrenheit 

2. Grease a 12 cup muffin pan and set aside 

3. In a medium size bowl combine flour, Baking Powder, Baking Soda, spice, salt , ginger and wheat       germ and blend together.

4. Mix pineapple, carrots, light cream, eggs and sugar  together with a large spoon mixing until light           and creamy.   Slowly add flour mixture to wet ingredients and mix until all of the flour is absorbed         into the batter. 

5. Pour batter into greased muffin cups filling 2/3 full and bake in preheated oven for 20 minutes until lightly browned on top.

6. When cooled remove from muffin cups and put on a large dinner plate for serving. 

Servings:   12