Tag Archives: mozzarella

Cheesy Spinach Tomato Pie + A Giveaway!

2 Dec

I won’t lie, I occasionally listen to Christmas music throughout the year. So it would be incorrect to say that now that Thanksgiving has past, I’m finally getting to listen to my fave holiday jams. What would be more correct is to say that I am finally getting to listen to my fave holiday jams without hiding it. I can put on my Happy Christmas! playlist in the car, and the BF will (somewhat reluctantly) allow it. It’s a very exciting time of year for me.

My dear friend Eleanor gave me my Christmas present already: this beautiful pie pan. She knew I would be baking for Thanksgiving, so she gave it to me early!

Pie PanI’ve already used it for my Secret Recipe Apple Pie and this oh-so-amazing, super delicious, completely to-die-for tomato pie. I’m not kidding: this is one of the best meals I’ve ever made. Our dinner conversation primarily revolved around how delicious it was and how this will definitely be a dish to serve for casual dinner party guests. The BF and I each had thirds, which is amazing for us light eaters. And I may or may not have had some for breakfast the next day.

Here are the star players: Ingredients

It’s really not complicated, though maybe a little time consuming, but totally worth it. After the crust is ready, just add your layers… sliced tomato, fresh basil and sauteed spinach, and then cheese!

Layers

I edited a more classic recipe a bit to include spinach (I figured I needed something healthy to counter all that cheese) and to substitute Greek yogurt for mayonnaise (I’m not a fan of mayo, so we never have any in the house). I tried to squeeze extra water from both the tomatoes and spinach, and it still came out a bit soupy, so maybe I’ll use my cheesecloth next time and try a bit harder. But not to worry — even a little runny, it didn’t stop us from enjoying our third helpings!

Cheesy Spinach Tomato Pie

And in the spirit of Christmas and delicious cheesy tomato pies, here’s my first-ever Giveaway! Enter to win this cute little Clinique gift set.

Clinique Gift Set

Gift set includes:

  • 7-Day Scrub Cream Rinse-Off Formula
  • Dramatically Different Moisturizing Lotion
  • Clinique Eye & Cheek Colour Compact: Colour Surge Eye Shadow Duo in Pink Slate, Soft-Pressed Powder Blusher in New Clover, and True Bronze Pressed Powder Bronzer in Sunkissed
  • Long Last Lipstick in Bamboo Pink
  • Brush Set
  • Matching large and mini cosmetics bag

* Does not include mascara shown in picture

There are a few ways to enter – the more ways you enter, the better the chance you have at winning – so make sure you comment once for each of the following things you do:

  • Favorite the new Wine & Plum Etsy shop! Favorite 1 item in the Wine & Plum Etsy shop, and comment below to share which item you would like to give or receive for Christmas!
  • Bonus: Follow Wine & Plum on Pinterest! Pin your favorite Wine & Plum recipe or Etsy shop item to one of your Pinterest boards, and share the link to your pin in a comment below.
  • Bonus: Follow Wine & Plum on Instagram and tag 3 friends on my Instagram giveaway post.
  • Bonus: Follow Wine & Plum on Twitter, and tweet about this giveaway: Excited about this delicious Cheesy Tomato Pie #recipe plus an awesome #Clinique #giveaway from @wineandplum! http://bit.ly/1fYGSw8
  • Bonus: Like Wine & Plum on Facebook, and share any post from the W&P Facebook page.

Don’t forget to leave a comment for those bonus submissions!

Now, here’s the recipe for the Tomato Pie! If you make it, come back and let us know how you liked it!

Mmm... cheesy

Cheesy Spinach Tomato Pie adapted from Simply Recipes

Crust:

1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into 1/4″ cubes
3 tablespoons cold water

Preheat the oven to 350 F.

Combine all ingredients in a large bowl. Mix well with your hands, kind of like kneading, until all ingredients are incorporated. Shape dough into a ball.

Flour your working surface and turn out dough with a floured rolling pin, making a large circle. Transfer crust to a pie pan and press evenly into the dish.

Bake the pie crust for about 8-10 minutes.

Pie:

1 tablespoon olive oil
2 garlic cloves, chopped
3-4 tomatoes, sliced
2 large handfuls spinach
1/4 cup sliced basil (about 7-8 leaves)
2 cups grated cheese (Any combination of your favorite cheese; I suggest mozzarella and cheddar. In ours, we ran out of mozz so substituted havarti, which was delicious)
3/4 cup plain Greek yogurt
Salt and pepper

Place the tomato slices in a colander and sprinkle some salt over them; allow to drain while preparing the rest of your ingredients.

In a large bowl, mix together the cheeses and yogurt; set aside.

Heat the olive oil in a large skillet. Add the garlic and cook until fragrant, about 3 minutes. Add the spinach and stir well, coating leaves with olive oil. Cook until spinach is wilted, only 3-4 minutes. Set aside.

Once the pie crust has baked for about 8-10 minutes, remove from oven and assemble pie. Pressing each slice between paper towels to remove excess liquid before placing, arrange tomato slices in a circle in the bottom of the pie pan. Sprinkle the basil on top of the tomatoes. Squeeze spinach in paper towels or cheesecloth to remove excess liquid and then arrange evenly in the pan. Last, spread the cheese mixture evenly over top of the entire pie.

Bake until the top of the pie is golden brown, anywhere from 25-45 minutes.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderful Food Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove
Foodie Friday from Simple Living & Eating

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A-Pizza Pie!

26 Apr

Last weekend, I cooked up a storm. The BF was at some boring conference that I opted out of, so I spent the afternoon in the kitchen. Among other things, I made homemade pizza. And I mean, homemade – dough from scratch, sauce from scratch.

Speaking of the term “from scratch,” here’s a little rant for you. (If you’re not interested, just skip this paragraph.) In my mind, “from scratch” means using real ingredients, no short cuts. So when I find a recipe for tomato sauce called “tomato sauce from scratch” that calls for a 28-ounce can of crushed tomatoes, I just feel like that’s a little bit of false advertising, you know? Don’t get me wrong, I don’t necessarily oppose cooking with canned goods. I just oppose cooking with canned goods when it’s supposed to be “from scratch.”

Okay, rant over, because you need to see all the amazing pictures we got of this pizza. Mark Bittman ran a piece in the NY Times about homemade pizza, so along with about 1,453,7459 other pretentious hipsters, we tackled the project. I started with his basic pizza dough recipe, though I altered it a bit to feature whole wheat flour. Although this whole project did take a while, it was easier than I expected it to be.

The Dough

I set up my food processor and added in 1 cup whole wheat flour3/4 cup white flour1 1/2 teaspoon fast-rising yeast1 teaspoon salt, and 1 tablespoon olive oil. I turned it on and poured in 1/2 cup water through the tube. It took about 20-30 seconds to process it into a sticky ball – a large clump of dough was swirling around and around inside. (If yours is too dry, add 1 tablespoon of water at a time. If too mushy/sticky, add 1 tablespoon of flour at a time until it comes together.)

I rubbed a little olive oil on my palms to keep the dough from sticking to me when I pulled it out of the processor. I shaped it into a ball and wrapped it in plastic wrap. I left it out on the counter for 2 or 3 hours while I attended to other things. (Mark gives you a few more options in his recipe if you’re tight on time.) (Also, sorry for the lack of pictures – my hands were really messy and I was flying solo on this mission.)

Tomato Sauce

On to the tomato sauce. Before I put the food processor away, I pureed 4 small tomatoes  into mush. In a sauce pan, I heated 2 tablespoons olive oil1/2 diced yellow onion, and 4 cloves minced garlic over medium high. Once the onions started to look a little clear and smell more fragrant, I added the tomato puree in. Then I added about 2 tablespoons Italian seasoning blend and 2 tablespoons white wine. I let that simmer over low heat for about 20 minutes. (Near the end it seemed a little thin, so I turned the heat up high and cooked it without a lid to get some of the extra water to steam off.) FYI, we both thought this was a little heavy on the onion – could have cut that down a bit. And we both thought it could have used more tomato flavor – though if I bought tomatoes in tomato season, that probably would be way better.

Pizza

Fast forward a couple hours, and I’m ready to cook my pizza. I took the dough ball and unwrapped it, shaping it into a ball and dusting the outside with flour. I let it rest for a bit while the oven warmed up to 500 degrees (HOT!) and I prepared the ingredients. I shredded up a whole ball of super high quality mozzarella. And trust me, when you splurge on super high quality mozzarella, you really notice the difference. I sliced up some mushrooms, the BF halved some cherry tomatoes, and I sauteed a handful of spinach with some olive oil and garlic for about 4 minutes.

Mmm... Cheese. Is that a little mushroom I see back there?

Aren't you just the cutest little tomatoes I've ever seen?

Spinach Saute

After that, I turned back to the dough and worked on pressing it out. I just used my hands to press it on the counter to about a 1/2 inch thick flat round. I added a little flour here and there when it got sticky. I didn’t worry about making it too thin, (1) because I’m impatient and (2) because I like thick, soft crust. The BF probably would have preferred a thin, crunchy crust, but he wasn’t the one making the pizza all day.

Dough!

I transferred the dough from the counter to my pizza stone. (I spread some olive oil over the crust, but after cooking it, I realized that was really unnecessary – it was pretty greasy.) I baked the crust for about 5 minutes at 500 F. After that, I pulled the crust back out and added my toppings – spinach and mushrooms on my side, spinach and tomatoes on his side. And course, a very large amount of mozzarella cheese for both of us. (If I’d had some, I would have loved to mix some rosemary into the crust.) I popped it back into the oven for 5-7 more minutes.

Totally Sauced

Ingredient #1

PIZZA

And when we pulled it out – omg gooey deliciousness. I sliced up our pizza, the BF cracked open a soda, and we settled down for a movie on the couch. AMAZING. It was SO GOOD.

PIZZA FTW