Category Archives: Lunch

Parmesan and Potato Pizza

Alright, well thanks for hanging on there! I know it’s been a while since my last regular update to the blog, and I’ve definitely been meaning to post this recipe since last month. I have another one after this that I’ve gotta write and edit photos for as well.
I love pizza…anyone else out there feel the same way? Plain cheese, pepperoni, supreme, Hawaiian, “California” style, thin crust, regular crust, deep dish, etc. I decided to make a plain cheese, but had enough dough for two pizzas, so I also decided to use some leftover red potatoes and make a rosemary-parmesan and potato pizza. Potatoes on pizza? I’ve seen similar ideas in restaurants and such, so it’s not such a crazy idea.

What I did was use my mandolin slicer to create paper-thin potato slices that would cook quickly in a hot oven as the crust rose. I seasoned the potatoes with some salt, pepper, olive oil, parmesan cheese, oregano, and thyme. Delicious.

What You’ll Need:
– Pizza dough (use your favorite recipe, or if you have a favorite brand, try it out. I made mine. It was enough for 2 crusts for the 2 pizzas)
– 1 cup warm water (not HOT, or the yeast will not activate)
– 1 package active dry yeast
– 1 Tbsp honey
– 1 Tbsp extra virgin olive oil
– 1/2 tsp kosher salt
– 2 to 2 ½ cups of all-purpose flour (I used closer to 3 because of the humidity, and the dough was too wet as it kneaded) plus extra for rolling

– About 1 ½ to 2 cups Mozzarella cheese, give or take depending on how much you like
– ½ cup Parmesan cheese, divided into 2 portions
– About 2 tsp oregano (dried)
– About 2 tsp thyme (dried)
– 2 large red potatoes
– ½ cup extra virgin olive oil (more or less)
– ¼ tsp kosher salt
– ¼ tsp black pepper (more or less)

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The How-To:
– Make the dough ahead of time, at least to the stage where it is ready to use. This will depend on the recipe if you are making your own. I made mine and let it go through the 2 rising stages for at least 3 hours.
o Combine the warm water, honey, and yeast in the bowl of a stand mixer and mix for a few seconds. Let sit until the yeast blooms (activates), during which you should see little plumes of yeast start to appear in the mixture. This will take 5-10 minutes.
o Attach the dough hook to the mixer
o After the yeast is activated, add the salt and olive oil. Mix briefly, then slowly add the flour ½ cup at a time, with the mixer on low. Let it knead until it starts to form a ball and is pulling away from the sides of the bowl. It should look smooth and only be slightly sticky. This could take about 5-7 minutes. Place in an oiled bowl and cover.
o Let the dough rest for about 1 ½ to 2 hours, then punch it down. I then separated it into two halves, formed a ball for each, then placed on a parchment-lined cookie sheet. I covered each ball and let them rise again for another hour before using.

– When ready, PREHEAT OVEN to 400 degrees Fahrenheit, and flour a large cutting board or clean countertop. Take one dough ball and roll it out to your desired thickness. I rolled these out to about ¼ inch thick. Make sure to flour the board, the dough, and rolling pin (if using) just enough to prevent sticking. Press the dough with your fingertips to make dimples in the dough.
– When the dough is rolled out, spread a few tablespoons of Olive oil on the dough evenly. Then use half of the oregano, thyme, and parmesan and sprinkle evenly around the oiled crust
– Using a mandolin (or a sharp knife and a keen eye), slice the potatoes on the thinnest setting. Spread these potatoes on the crust in a single layer, not overlapping too much to prevent undercooking part of them.
– Drizzle more oil on the potatoes (lightly), then season them using some salt and pepper, and the rest of the oregano, thyme, and parmesan.
– Bake until the crust is golden, and the potatoes and cheese are brown. This should be about 12 minutes, but check to your desired doneness.
– ENJOY! (For the cheese pizza, I used leftover marinara, but use your own favorite sauce and cheese. Or try out some other types of toppings!)

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Filed under Cooking, Dinner, Favorite Foods / Drinks, Lunch, Recipes

Oh, go stuff it!: Feta-stuffed Chicken Burgers (and oven fries)

Opa! Lol…this isn’t really a greek recipe, but it does incorporate feta, oregano, and some paprika. The seasoning flavor combinations were used in both the burger and the oven fries.

I wasn’t even planning on cooking that night, but since I’ve grown tired of eating a bunch of crap from a drive-thru or take-out place (been busy lately, don’t judge, lol), I figured I’d try to make something quick.

I was already in the store anyways buying bread to make sausage-rye stuffing for Thanksgiving.

Here’s the ingredient list

Burgers:
– 1 lb ground chicken
– Garlic Powder
– Onion Powder
– Dried thyme
– Dried oregano
– Smoked Paprika
– Salt/Pepper
– Feta Cheese
– 1 Tbsp Olive Oil (I use extra virgin)
– Garlic Aioli (Mayonnaise) – See recipe below

Garlic Aioli:
– 3/4 cup mayonnaise (homemade, or jarred for convenience)
– juice of 1 lemon
– 1 clove garlic, finely minced, or mashed into a paste
– pinch of salt/pepper
– Worcestershire sauce (a few drops)

Oven Fries:
– 3 to 4 medium sized red potatoes
– Garlic powder
– Onion powder
– Dried Oregano
– Dried thyme
– Smoked paprika
– Salt/pepper
– Olive oil

The How-To:
Burgers:
1: Place ground chicken in a bowl


2: Add all the spices (I did not add measurements on spices because you can do whatever you like)


3: Mix to combine (do not overmix, or burgers will be tough)
4: Divide mixture into 3 or 4 sections


5: Split each section into two (for top and bottom halves)


6: Put feta one one half, then cover with the other and press edges to seal


7: Cook in pan until cooked through (180 degrees F), turning once – Carryover cooking will cook the burger another few degrees, so be careful it does not overcook.

Garlic Aioli:
1: Place mayonnaise in a bowl and add garlic and worcestershire sauce. Mix, then add lemon juice, salt and pepper and mix again until smooth

Oven Fries:
1: Rinse potatoes and then either peel (or not, depending on your preference)


2: Slice potatoes into 1/2 inch sticks


3: Place potatoes in a bowl, and toss with olive oil and all dry ingredients, coating evenly


4: Place seasoned potatoes on a baking sheet (with parchment paper or Silpat if you like) and bake in a 375 oven, turning potatoes halfway through. Cook until golden brown and cooked through.

It didn’t take much longer than 30-35 minutes to assemble all the food and get it cooking. Also, on the burger, you can add caramelized onions as I did, but it’s not necessary.

Eat up!

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Filed under Cooking, Dinner, Lunch, Recipes