April 2023

White Dill Pickle Pizza

INGREDIENTS

WHITE SAUCE

• Olive Oil (few splashes)
• 3-4 large cloves of garlic, minced
• 1 TEASPOON fresh dill, minced
• 1/4 CUP ranch dressing
• salt & pep to taste

PIZZA

• pizza dough (about 1lb, or 1 medium pizza)
• 2 CUPS (or more) pizza mozzarella
• 1/2 CUP parmigiano, grated
• 1/2 CUP sliced dill pickles
• 1/2 CUP ham, bacon or your choice of meat
• salt, pep & red pepper flakes to taste

METHOD

1. In a small saucepan over medium high heat, add oil and garlic. Cook until fragrant, generally a few minutes. Remove from heat and add fresh dill, ranch dressing & salt & pep.

2. Preheat your oven to 475 F and add your pan/pizza stone from the start to get them nice and hot for the pizza. Roll out your dough, then transfer to a sheet of parchment paper. Spread the white sauce evenly around the dough and add your ingredients. I usually start with a light layer of mozzarella, then toppings and then finally the rest of the mozzarella.

3. Transfer to oven and bake for about 10-14 minutes. Cool slightly when ready and garnish with additional dill before serving.

4. Enjoy!

Homemade Vegetable Broth

INGREDIENTS

• Large bowl worth of veg scraps, avoid starch like
that in potatoes, it will make for a cloudy broth
• Water, proportionate to the scarps
• 1 TEASPOON coriander seeds
• 1 TEASPOON whole peppercorns
• 2 bay leaves
• 1-3 sprigs of fresh thyme
• Optional: few garlic cloves, whole onion - skin on
& parsley

METHOD

1. Add your vegetable scraps to a large pot, a stock pot if you have one. Add water - you’ll want to add enough where you can still mix the veggies. Add remaining ingredients.

2. Cover and bring to a boil. Once boiling reduce heat to a simmer and cook uncovered for at least an hour and up to 4 hours.

3. Take the pot off the stove and remove all the veg. Then pour into jars or a bowl through a strainer or a cheesecloth. Cool completely, before sealing. This broth will keep for about a week in the fridge and then about 3 months in the freezer.

4. Enjoy!