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Cast Iron Pizza & Dough recipe

Homemade pizza in less than 2 hours from start to finish? Absolutely. This dough recipe is fool-proof and results in the most delicious, fluffy, soft, and reminiscent of the old Pizza Hut pizza days vibe.

Make pizza night a family affair and enjoy your home-baked cast iron pizza (it can be cooked on a pizza stone or in any other oven-proof dish if you don’t have a cast iron pan), while saving you some money. Plus, the intoxicating smell of pizza baking in your oven is just as good as a freshly baked loaf of bread!

DOUGH

INSTRUCTIONS

  • In your stand mixer, put water, yeast, sugar or honey, 1 cup of flour, and milk into the bowl
  • Give the mix a quick whisk to incorporate all the ingredients
  • Set aside and allow the yeast to activate for 10 minutes
  • Add the yogurt, Extra Virgin Olive oil, and then the remaining flour, and then the salt – salt kills yeast so make sure it is the last ingredient that gets added to the bowl
  • With the dough hook attachment on your mixer, mix the dough on low for 2 to 3 minutes
  • While the dough is mixing, take a large bowl and add about a tablespoon of oil to the bowl. This bowl will house the dough when it’s rising
  • Once the dough is thoroughly mixed, use either a dough scraper, stiff spatula, or an oiled hand, and move the dough to your oiled bowl – this dough can get very, very sticky and that’s ok. I’ve had this dough come out super sticky and well incorporated and either way, I’ve never had an issue with it (foolproof!)
  • Cover the bowl with plastic wrap and place in a warm area to proof until it’s doubled in size
  • Remove dough once it’s proofed onto a well-floured surface
  • Sprinkle flour on the top of the dough to reduce the tacky/stickiness
  • Form your dough enough so that you can easily divide it into however many portions you need
  • Once you have your dough portioned out, in a well-oiled cast iron pan or whatever dish you are using, place the dough inside and shape
  • Preheat your oven with the rack in the middle position to 400-425 degrees
  • You are now ready to start adding your toppings
  • Once your pizza is ready to be baked, place it in the oven for between 10-15 minutes or until the top is nicely browned, the edges are cooked and the underside is nice and golden (everybody’s oven is different and times will vary). If the top is cooked but the underside is still a few minutes away, you can do 1 of 2 things: either cover the top with loose foil so that it doesn’t burn, or remove the cast iron pan from the oven, place it on the stovetop, turn it on, and continue cooking the crust until your desired doneness is reached.
  • With a pizza cutter, cut the pizza into slices and serve – be careful, it will be very hot
  • ENJOY!!!

TIPS

  • If your dough is extra sticky and well, sticking to everything including your fingers, rub them with flour – this will remove the excess dough from your hands and will also work with any of your kitchen equipment that has dough stuck to it, such as the dough hook and bowl
  • Do not let the leftover wet bits of dough go down the kitchen drain – it will not break down and will gum up your pipes. Put any bits of dough in the garbage.
  • Try swapping out the salt and Olive oil for flavored salts and oils. I’ve made dough with The Salt Cellar Mais Oui blend and The Olive Junction Tuscan Herb Olive oil and wow, what a huge difference a small change makes.
  • Don’t have tomato sauce? Don’t worry. Our absolute favorite sauce to use on pizza is Salsa Verde. You could use a Butter Chicken sauce, regular Salsa, Bbq sauce, Alfredo sauce, or whatever – don’t be afraid to experiment!
  • If using vegetables as your toppings that naturally contain a lot of water, such as mushrooms, tomatoes, zucchini, etc, try adding them on the top layer, not as the first layer. This will allow the heat to help some of that water evaporate so your pizza won’t get soggy. Also, try sauteing your mushrooms before adding them. That little bit of caramelization adds to the flavor!
  • Try using different cheeses, not just Mozerella. Goat feta melts better than Cow feta and isn’t as sharp. Monterey cheese has an amazing melt to it. Even Brie and Camembert cheese are delightful on a pizza and melt very well (these both pair well with fresh figs and then finish with arugula once pulled from the oven).
  • Have fun and even make it a family affair. This dough can be portioned into individual pizzas and everyone can then choose their own toppings
  • If you are adding meats to your pizza such as chicken, beef, pork, etc, make sure they are all pre-cooked
  • Sliced deli meats are a great option – pepperoni, salami, and ham, are all great options
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Hummus Dip

This famous Middle Eastern dip is full of health benefits, easy to make, delicious, and versatile. Made with just a handful of ingredients that you probably already have in your pantry. This thick, creamy, savory, exotic delight may just become your new “go-to” for veggies, pita chips, pretzels, bread sticks, and sandwiches, or try it thinned out with more olive oil for a very healthy swap for salad dressings.

Just a few of the health benefits Hummus has in store:

  1. Packed with plant-based protein
  2. Helps lower cholesterol when eaten in moderation
  3. Alleviates Anemia thanks to the high Iron content in the chickpeas
  4. Balances your blood sugar levels due to the presence of omega-6 fatty acids
  5. Full of key vitamins such as calcium, iron, folate, zinc, and B vitamins
  6. Tahini contains vitamin E
  7. Full of fiber – because, well, beans 😉
  8. Helps reduce inflammation – thank you sesame seeds (tahini)

Ingredients

  • 1/4 cup freshly squeezed lemon juice
  • 1 clove of garlic (or more – your preference)
  • 1/2 tsp ground cumin
  • dash of ground paprika, red pepper flakes, parsley, toasted sesame seeds
  • additional olive oil for serving

Directions

  • In either a food processor or blender, combine the tahini and lemon juice. Process for 1 minute, scrape down the sides, turn on again, and process for 30 seconds – 1 minute longer (this will help make the hummus become extra creamy)
  • Add in your 2 tbsps of oil of your choosing, garlic, cumin, and salt
  • Process for 30 seconds, turn off, scrape down sides, turn on again, and process for up to 1 minute
  • Drain and rinse chickpeas under water well with a strainer
  • Add 1/2 of the chickpeas and process for 1 minute, scrape down sides and bottom if possible
  • Add remaining chickpeas and process for 2 minutes or longer until thick and smooth, stopping to scrape down the sides as needed
  • Hummus will be pretty thick at this point, add 1 tbsp of water at a time until desired consistency is reached
  • Place Hummus onto a plate or serving dish, finish off with a drizzle of oil and a sprinkling of your herb or choice
  • Serve with warmed pita chips, fresh veggies, and pretzels, or use in a sandwich as a spread
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Butter to Olive Oil Conversion Chart

Make a heart-healthy switch in your recipes

Did you know you can make a heart-healthy, and delicious switch when your recipe calls for butter? Substitute Olive Oil in your recipe with the ratios given below. Adding Olive Oil instead of Butter to your recipe will result in the most delicious and moist baking you’ve ever done. And, if you can honestly not touch your delectable creation for a minimum of 12 hours, you’ll be in for the most incredible, moist, “omg, what have I been missing” confection.

Try our beautiful and mild Arbequina for a delicate touch, or for a little more robustness, our Robust Koroneiki. For an additional pop of flavor to your sweet treats, try either our Meyer Lemon, Lemon Butter, Blood Orange, California Lime, Chocolate, or Butter Olive Oils. For your savory dishes, try either our Harvest Garlic, Lemon Pesto, Lemon Butter, Garlic Butter, Basil, Rosemary, Oregano, or Tuscan Herb Olive Oils. Like a little spice? Try our Citrus Habanero, Thai Chili, Habanero, Jalapeno Garlic, or Garlic Habanero Olive Oils.

Butter or Margarine

Olive Oil

1 TEASPOON

1 TABLESPOON

2 TABLESPOONS

1/4 CUP

1/3 CUP

1/2 CUP

2/3 CUP

3/4 CUP

1 CUP

3/4 TEASPOON

2 1/4 TEASPOONS

1 1/2 TABLESPOONS

3 TABLESPOONS

1/4 CUP

1/4 CUP + 2 TABLESPOONS

1/2 CUP

1/2 CUP + 2 TABLESPOONS

3/4 CUP

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Pecan Crusted Baked Salmon

Ingredients

  • 4 salmon steaks de-boned
  • 2 tsp. The Olive Junction Basil Olive Oil
  • 2 tsp. fresh lemon juice or freshly squeezed Meyer Lemon juice
  • 2 cloves garlic – grated
  • Pinch of S & P
  • 2 tsp Dijon mustard
  • 2 tsp liquid honey
  • 1/2 c fine bread crumbs
  • 1/2 c finely chipped pecans
  • 1 tsp dried parsley

The Olive Junctions Fig Balsamic for your finishing drizzle!

Instructions

  1. Pre-heat oven to 400ºF
  2. Wash and dry salmon pieces.  Rub on basil olive oil and drizzle on lemon juice.  Place in fridge.
  3. Add all the rest of the ingredients (except the balsamic vinegar) in a bowl until blended. 
  4. Place fish skin side down on a cookie sheet covered with non-stick tin foil.
  5. Cover each piece with the bread/nut mixture
  6. Bake for 11 minutes or until flaky.  (Do not over-cook!)
  7. Remove from oven and plate.  Drizzle with Fig Balsamic vinegar.

Thank you to Evelyn Zimmer for this recipe

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Bacon Wrapped Pork Tenderloin with Asian Orange Sauce

Ingredients

  • 2 pork tenderloins
  • 1/2 lb thin bacon

Sauce

  • 3 cloves of garlic grated
  • Zest of 1 orange
  • 1 tsp The Olive Junction Blood Orange olive oil
  • 1 tbsp Hoisin sauce
  • 1 tbsp sweet chilli sauce
  • 1 tbsp grated ginger – fresh
  • 1 tsp black bean sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1/4 c brown sugar
  • 1/2 c water
  • 2 tbsp cornstarch PLUS 1/4 c cold water – set aside for the end of the recipe

Instructions

  1. Wrap tenderloin with bacon strips, trying to have the ends on the bottom.  Fry in a large frying pan or a flat grill until all sides are browned.  Place on a cookie sheet covered with tin foil and set aside.
  2. Make the sauce by placing all the ingredients except the last two, in a small sauce pan.  Tweak the taste to your liking, remembering this is the strongest it will be.  When you have acquired the taste you like, place half in a small container to be used for basting only and keep the other half in the pan.
  3. Baste the pork tenderloin with the condensed sauce from the container.  Place in a 350ºF oven and bake for 15 minutes.  
  4. Remove from the oven and baste again.  Insert a meat thermometer into a thick end of the tenderloin and set thermometer for 143ºF.  Place in the oven and remove when it reaches temperature.  Remove from the oven and give a last baste.  Tent with tin foil for at least 10 minutes before slicing.
  5. The remaining sauce should be warmed up to the simmering point.  Add 1/2 C of water to dilute sauce and bring to the boil.  Make a slurry from the cornstarch and 1/4 C of water and stir into sauce until thickened.  Set aside for placing on the meat after it is cooked.  After slicing, drizzle a little on each slice and save the rest for each person to add sauce as they prefer on their dinner.

Serve with your favorite side dish. Rice, broccoli and steamed carrots are a favorite!

Thank you to Evelyn Zimmer for this recipe

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Meyer Lemon Pesto

Serve with pasta
Makes 4 Servings

Ingredients

  • 1 cup loosely packed baby spinach leaves
  • 2 cups firmly packed fresh basil leaves
  • ½ teaspoon SaltWest Raincoast salt
  • ½ cup chopped walnuts
  • 1 tablespoon lemon zest
  • 4 ounces of shredded Grana Padano cheese
  • 6 cloves of garlic
  • 2 tablespoons of The Olive Junction’s Meyer Lemon EVOO
  • ¼ cup lemon juice
  • 1 ( 340g) package of spaghetti or rotini

Instructions

  1. In a food processor; combine spinach, basil, salt, walnuts, cheese, garlic, lemon juice & lemon zest.
  2. Pulse to incorporate ingredients for 30 seconds, using a spatula to scrape down the sides of the bowl.
  3. On high, drizzle olive oil into the mixture until fully incorporated ( 20 additional seconds)
  4. Bring 4 litres of salted water to a boil, add pasta and cook uncovered for 8-10 minutes, drain & serve.
  5. In a mixing bowl combine pesto sauce & pasta, lightly toss.

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