Hello Dear Followers,
We were truly proud of ourselves this week. We branched out of our usual dinner and made a dessert option too. For dinner, we made a white pizza topped with mushrooms and for dessert we made a peach pie.
It was special for both of us. Making the pizza for Daniela was like returning to her grandmother’s kitchen growing up when she would watch her make pizza from scratch in a delicious dinner for the whole family.
The peach pie was special for Anna because she had never made pie before in her life and always wanted to make a pie. We will be returning to pies once fall hits and apples are in full bloom. We went peach picking over the weekend and knew we had to incorporate the peaches into this week’s dish.
Here are the two recipes:
White Pizza with Mushrooms
Ingredients:
Pizza dough – you can either make this from scratch or pick up pizza dough from your local pizza restaurant. Easier on busy work days.
Two containers of any kind of mushrooms – Get four if you are making two pizzas.
Parsley
Onions
One-two containers of fresh ricotta cheese
Mozzarella cheese
4 cloves of garlic minced
Salt and pepper
Olive oil
Butter
Flour
Instructions:
Start by flouring your pizza pans. You will want to get butter and spread it around the pan and then drizzle flour over that until perfectly coated.
We didn’t make it from scratch, so I will just tell you to get the ready-made dough and on a flat floured surface roll it out using a rolling pin. You may want to pick it up and stretch it with your hands before placing it on pizza pan if you find that it is not stretching out enough by just rolling it.
You may add a bit of olive oil here if you like after placing it on the pan. Totally optional. Set the pans aside to let the dough a rise a bit.
Making the topping. Start with one to two containers of ricotta cheese in a bowl. Add the mozzarella, minced garlic, salt and pepper. Mix this all together in a bowl. Set aside.
For the mushrooms, saute them in a frying pan with olive oil with onions. At the end, toss in the parsley and let it cool once it’s done.
Back to the pizza dough. Before putting the topping on the pizza dough, place the pans in the over for about 7 minutes at 450 degrees. Once they are ready, put the toppings on the pizza and place back into the oven for another 12 minutes or until the crust and bottom are golden brown.
Take it out of the oven and let cool.
Peach Pie:
Ingredients:
10 peaches sliced into wedges
Ready-made pie crust. Again, if you choose to make the dough for this you can, we didn’t. Pillsbury Pie Crust was good enough for us.
3/4 cup and 1 tablespoon of Sugar
Nutmeg
1/4 teaspoon of cinnamon
1/2 teaspoon of lemon juice
1/8 teaspoon of allspice
Half a cup of all purpose flour
1/4 teaspoon of cardamom – we didn’t use this, we substituted with more cinnamon and nutmeg.
2 tablespoons of unsalted butter cut into small pieces
1 large egg.
Instructions:
Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices. Let the filling sit for a bit to soak up the juices.
Place the pie dough in a pie pan. Put the filling in topped with the small pieces of butter and cover with the provided second sheet of pie crust.
Beat the egg with 1 tablespoon water and brush on the crust edge and top. Sprinkle with the remaining 1 tablespoon sugar.
Pre-heat the oven to 425 degrees. Place pie pan on a parchment papered baking sheet for 20 minutes. Reduce the temp to 325 degrees until pie is golden brown and bubbly. This should be about 50 minutes to an hour. Transfer to a rack and let cool.
Enjoy! Until next week!
Recipes by Food Network and Real Simple
Don’t forget to follow @Tuesdaynightsuppers on Facebook and Instagram.
Tuesday Night Suppers 