If you have extra time, your bases are covered with Chatelaine’s best-ever basic pizza dough and gluten-free pizza dough, but what about when you’re craving pizza, and just don’t have the time? This is essentially my own demographic: the perpetually harried, need to feed the family in 30-minutes or less category. My family loves pizza, but the idea of making dough at 5 p.m. is a non-starter. If only there was a pizza dough that was ready in minutes…
Ta-da! May I present the following pizza dough: It makes one thin-crust 12 x 12 inch crust in ten minutes. Since this dough has no yeast, it doesn’t rise — I suggest rolling it fairly thin so it’s not overly dense. If you like your pizza crust a little thicker, try a 10 x 10 inch crust. This recipe needs no proofing and no waiting — just knead and go. One pizza can feed about two people, but since it takes only minutes to pull together, make two or more batches and have a pizza party!
10 minute pizza dough
Prep: 10 min
Total time: 10 min + baking time
- 1 1/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp chopped parsley, rosemary or thyme (or whatever you have)
- 3/4 cup low-fat (not non-fat) sour cream
Tags: 10 minutes, dough, pizza
- STIR 1 cup flour with baking powder, salt, herbs and sour cream in a medium bowl. Turn out onto a floured surface. Incorporate the remaining 1/4 cup flour into the dough by kneading. Knead for 5 to 7 minutes, or until dough is elastic, uniform and not too sticky. (If you need to add a few extra tablespoons of flour that’s fine).
- ROLL out into any shape (about 12 x 12 inches) on a floured surface.
- TOP with desired pizza toppings. Bake for 20 to 25 minutes at 400F or until the bottom of the crust is golden.
Let the truck drive on by and instead try this incredibly simple Cookies & Cream Ice Cream recipe—no ice cream maker required!
1. Beat 1 cup of 35% cream in a medium bowl, using an electric mixer on medium, until soft peaks form, 2 to 4 min.
2. Reduce speed to low and beat in 300 mL of sweetened condensed milk and 1 cup of crushed chocolate wafers until just combined. Mixture should be smooth and fluffy.
3. Scrape mixture into a resealable container. Freeze until firm, about 6 hours. Makes 2½ cups.
*Recipe courtesy of the Chatelaine Kitchen
A version of this article appeared in our July/August 2015 issue with the headline “Make 3-ingredient homemade ice cream”, p. 93.
Tags: easy, ice cream, summer
PREP 30 MIN | TOTAL 2 HOURS | SERVES 6
Tags: dessert, fruits, no bake, snack, summer, tarts
4 cups graham cracker crumbs
1 1/2 cups unsalted butter, melted
1 cup mascarpone
1 cup 35% cream
5 tbsp honey, divided
1 tsp vanilla
1 tbsp water
2 cups assorted fruit, such as figs, blackberries, plums andcherries
2 tbsp finely chopped pistachios
1 tsp lime zest
- SPRAY 6 4-in. tart pans (with removable bottoms) with oil. Line the bottoms with parchment. Arrange on a baking sheet.
- STIR cookie crumbs with butter in a medium bowl until moist. Scoop 1/2 cup crumb mixture into each pan. Firmly press up the edges until crust is even with rim. Scoop 3 more tbsp into each pan, and press down to cover bottom. Freeze until very firm, at least 1 hour.
- BEAT mascarpone with cream, 4 tbsp honey and vanilla in a large bowl with an electric mixer on medium-high until stiff peaks form, 2 to 3 min.
- STIR remaining 1 tbsp honey with water and fruit in a medium bowl until glossy. 5. Carefully remove firm tart shells from pan by pressing removable bottom up and out from ring. Peel off parchment. Set shells on serving plates. Pipe or spoon mascarpone mixture into shells. Top with fruit. Drizzle with fruit syrup. Sprinkle with pistachios and lime zest.
Make smaller tarts by scooping 3 tbsp crumb mixture into cupcake liners set in a muffin tin, then firmly pressing from centre of liner to edges and up the sides until crust is even with rim. Freeze until firm, then fill with mascarpone cream and fruit just before serving. Makes 18 to 20.
Protein 11 g
Carbohydrates 72 g
Fat 81 g
Fibre 5 g
Sodium 385 mg
Large portobello mushrooms are almost always on my weekly grocery list. A perfect stand-in for meat, they are really mature cremini mushrooms which can have caps from four to six inches wide. Their deep umami flavour (the fifth basic taste after salty, sweet, bitter and sour) is so robust that they don’t need as much salt. It’s a substantial vegetable – perfect for use in vegetarian dishes.
Select portobellos with firm, unblemished caps, then turn them over to check the gills (the dark brown feathery structure underneath). If they are dry, it means they’re fresh. If moist (or slimy) they’ve begun to spoil. Take them home and keep them in a paper bag before refrigerating. The bag will keep them dry up to 5 days.
Before cooking, cut off and discard the stem, which can be woody. Use a spoon to scrape off those gills because they can discolour other ingredients. Wipe the cap with a damp paper towel or just brush off any dirt. Cut in half, then thinly slice for stir–fries or keep whole if roasting or grilling.
A single portobello mushroom can contain more potassium than a banana, plus other nutrients such as vitamin C & D, iron and selenium. They are also low in fat, calories and carbs. They’re great stuffed or in fajitas and salads.
Tags: dinner, mushroom, portobello, recipe