Recipes Archives - Page 10 of 16

San Marzano Pizza Sauce Recipe

May 23, 2023March 21, 2021 by Jenna Atkinson

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San Marzano pizza sauce is a rich and lush pizza sauce with a sweet finish that you can use for pizza, pizza pretzels, or as a breadstick dipping sauce.

San Marzano pizza sauce is flavored with fresh basil leaves, oregano and garlic.

Why use San Marzano tomatoes for pizza sauce

San Marzano tomatoes are used for making pizza sauce because of their sweet and rich flavor.

San Marzano tomatoes are less acidic than Roma tomatoes, and have a more powerful flavor.

Pizza sauce is a little on the sweeter side, therefore using San Marzano tomatoes is the preferred tomato for making pizza sauce.

If you were to make pizza sauce with Plum or Roma tomatoes, you would have to add more sugar or add butter to the pizza sauce to balance out the acidity.

Why use San Marzano tomatoes for pizza sauce

Should you drain San Marzano tomatoes

Yes, you should drain off the tomato juices of San Marzano tomatoes for your recipe.

Draining off the juices will make the pizza sauce more thick, and you can always add a little of the drippings if it’s too thick for your liking.

You have more control over the pizza sauce consistency by draining the San Marzano tomatoes.

Can you freeze San Marzano Pizza Sauce

You can freeze San Marzano Pizza Sauce in an airtight container for up to 1 month in the freezer. To thaw the San Marzano Pizza Sauce, place it in the refrigerator for 24 hours before you’re wanting to use it.

How to make San Marzano pizza sauce spicy

To make San Marzano pizza sauce spicy, add more pepper and red pepper flakes to the sauce.

You can add 1/8 tsp of pepper, and 1/4 tsp of red pepper flakes and then adjust as necessary.

You can also add more basil, as its peppery flavor will make the pizza sauce more spicy.

Add another 1-2 tbsp of fresh strips of basil to the pizza sauce and adjust to your liking.

ow to make San Marzano pizza sauce spicy

How can you modify the San Marzano pizza sauce recipe

Add 1 onion cut in half to the pizza sauce right before it starts the 30 minute cook time. Remove the onions at the end of the cooking process to have more of a creamy onion flavor to your pizza sauce.
Eliminate fresh basil from the pizza sauce to have a sweeter pizza sauce.
Add 1-2 tsp of Italian seasoning to the pizza sauce to add a little more flavoring.

how to make san Marzano pizza sauce for pizza

San Marzano Pizza Sauce Recipe

How to make pizza sauce using San Marzano tomatoes

Prep Time20

Active Time40

Total Time1

Course: condiment

Keyword: sauce

Yield: 2 large pizzas

Materials

1 28 ounce San Marzano Tomatoes canned
2 tbsp olive oil extra virgin
3 cloves garlic minced
1 tsp oregano dried
pinch red pepper flakes
2 tsp sugar granulated
1/4 tsp pepper
1 tsp salt
2 tbsp basil fresh, cut into strips

Instructions

Place a strainer over a medium bowl. Pour the tomatoes into the strainer. Add a little salt to the top of the tomatoes. Let sit for 20 minutes until most of the juices have been removed. Straining the juices out of the San Marzano canned tomatoes will make the pizza sauce nice and thick.
Place the tomatoes in a medium bowl. Use a potato masher or pastry blender to break up the tomatoes a little before cooking them.
In a medium frying pan over low- medium heat, place olive oil, garlic and oregano and cook until fragrant. It should take a couple of minutes to cook, then add the red pepper flakes at the end.
Add your strained San Marzano tomatoes to the frying pan. Gently mash them to make them a little smaller. Mix the infused oil into the tomatoes to create an herbed pizza sauce.
Add sugar, salt, and pepper to the pizza sauce.
Cook the pizza sauce for 30 minutes over low heat to let it simmer. Stir the San Marzano pizza sauce every couple of minutes.
Add fresh cut strips of basil to the pizza sauce and cook for another 5-10 minutes.
San Marzano pizza sauce is ready to use. Store in the refrigerator for up to 2 days. Store in the freezer in an airtight container for up to 1 month.

How to make Margherita Pizza with San Marzano Pizza Sauce

Roll out your pizza dough to fit your round pizza pan.
Spread San Marzano pizza sauce over your pizza dough.
Using a pastry brush, brush extra virgin olive oil over the edges of the crust that do not have pizza sauce on it. Only on the outer ring of pizza dough. (optional)
Cut 8 slices of fresh mozzarella cheese. Arrange the cheese sparingly, not overlapping, on the pizza sauce.
Bake the pizza at 500 degrees F for 12 minutes, or until cheese looks like its browning.
Remove the pizza from the oven and arrange 8-10 fresh basil leaves on the margherita pizza.
Serve immediately.
Store in the fridge for 3-4 days.

Raspberry Mousse Recipe

April 1, 2023March 10, 2021 by Jenna Atkinson

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Raspberry mousse recipe is a fruity, light mousse made with raspberry puree.

Raspberry mousse is unique in that there are no eggs needed for this whipped cream based mousse.

Using pureed raspberry mixture, the raspberry flavor is strained to only its juice. The juice is then infused into heavy whipped cream, creating a light, and very flavorful raspberry mousse.

Our raspberry mousse recipe is able to be used as an entremet (layered dessert) or as a dome cake as shown below. If you’re up for more of a challenge the next time you make raspberry mousse, give one of them a try.

If you’re wanting to use raspberry mousse as a cake filling, this one works particularly well because its quite thick and firm. It’s easily spreadable, yet very thick and able to hold its shape well.

You can also freeze our raspberry mouse recipe, it keeps in the freezer for up to 1 month. Thaw in the fridge overnight.

Why do you have to mix raspberry mousse gently

Whipping heavy cream in a stand mixer creates air, which makes the cream expand, and be light and fluffy. By mixing the raspberry mousse gently, you retain all of the air you have created, and you keep the volume of mousse you’ve made. If you rapidly mix the mousse, this can deflate the whipping cream, causing the dessert to be heavy and much smaller in volume.

Raspberry Mousse Recipe

Step by step guide how to make raspberry mousse

Prep Time6

Active Time10

Total Time6 10

Course: Dessert

Keyword: dessert

Yield: 8 servings

Materials

12 oz raspberries frozen
1/4 cup water
2/3 cup sugar granulated
2 1/4 tsp gelatin 1 package
1/4 cup water
1 1/2 cup heavy whipping cream cold

Instructions

In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
Remove the mixture from the heat source and place into a blender to purée.
Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
Cool the raspberry mixture to room temperature.
Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
Whip the cream until stiff peaks form (5-7 minutes).
Fold the raspberry mixture into the whipping cream. Place raspberry mousse into serving containers.
Chill the raspberry mousse for 4 hours before serving.

Raspberry Mousse Dome Recipe

April 1, 2023March 9, 2021 by Jenna Atkinson

As an Amazon Affiliate, I earn from qualifying purchases.

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Raspberry mousse dome recipe is made using half sphere silicone molds. The center of the raspberry mousse dome cake is filled with luscious white chocolate ganache. The dome cake case is made out of a shortbread cookie.

You could also use a different cake base if you wanted. A cookie crumble cake base would also work well with raspberry mousse.

Raspberry mousse by itself is incredibly decadent and satisfying. The shortbread cookie tones down the sweetness a little, giving it a more balanced flavoring.

For garnishing your raspberry dome cake, you could add a chocolate decoration, fresh raspberries, or a mint leaf.

Raspberry Mousse Dome Cake Recipe

How to make a raspberry mousse dome dessert.

Course: Dessert

Keyword: dessert

Yield: 8 servings

Materials

Shortbread Cookie Dome Cake Base

3/4 lb butter room temperature
3/4 cup sugar granulated
2 3/4 cup flour all-purpose
1/4 tsp salt

White Chocolate Ganache Filling

140 g white chocolate melting wafers
80 ml heavy cream
1 tbsp butter unsalted

Raspberry Mousse

12 oz raspberries frozen
1/4 cup water
2/3 cup sugar granulated
2 1/4 tsp gelatin 1 package
1/4 cup water
1 1/2 cup heavy whipping cream

Instructions

White Chocolate Ganache Center Filling for Dome Cake

Place chocolate in a heat proof bowl.
Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.

Raspberry Mousse for Dome Cake

In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
Remove the mixture from the heat source and place into a blender to purée.
Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
Cool the raspberry mixture to room temperature.
Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
Whip the cream until stiff peaks form (5-7 minutes).
Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your dome cake.

Shortbread Cookie Dome Cake Base

In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
Slowly add flour and salt and cream together.
Press the cookie base into a 9"x13" pan lined with parchment paper.
Bake for 16-20 minutes at 350 degrees F.
Cool the cookie base. Make cut outs of your cookie base once it has cooled for your raspberry dome cake.

How to assemble Raspberry Mousse Dome Cake

You will have enough for 8 half sphere raspberry dome cakes. Reuse your half sphere molds as needed.
Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
Place the raspberry mousse dome cake in the freezer overnight.
Remove the raspberry mousse dome cake from the silicone mold.
Serve immediately. Freeze the raspberry mousse dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The raspberry dome cake is good for up to 1 month in the freezer.

Entremet Cake Recipe with Mirror Glaze

April 1, 2023March 9, 2021 by Jenna Atkinson

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Entremet cake recipe is made with a chocolate mirror glaze, decadent raspberry mousse and a white chocolate ganache filling.

The bottom of the entremet is made with a shortbread cookie crust.

How to make Entremet dome Cake Recipe with Mirror Glaze

You can substitute our choices by creating your own entremet recipe.

Entremet dome Cake Recipe with Mirror Glaze

Entremet Cake Recipe with Mirror Glaze

How to make an entremet cake recipe with chocolate mirror glaze

Prep Time21

Active Time18

Total Time21 18

Course: Dessert

Keyword: dessert

Yield: 8 servings

Materials

Shortbread Cookie Cake Base for Entremet

3/4 lb butter room temperature
3/4 cup sugar granulated
2 3/4 cups flour all-purpose
1/4 tsp salt

White Chocolate Ganache Filling for Entremet

140 g white chocolate melting wafers
80 ml heavy cream
1 tbsp butter unsalted

Raspberry Mousse for Entremet Recipe

12 oz raspberries frozen
1/4 cup water
2/3 cup sugar granulated
2 1/4 tsp gelatin 1 package
1/4 cup water
1 1/2 cups heavy cream

Chocolate Mirror Glaze for Entremet

38 ml water
4 tsp gelatin
2/3 cup water
2/3 cup heavy cream
1 cup cocoa powder unsweetened
280 ml sugar granulated or fine

Instructions

Chocolate Mirror Glaze for Entremet

Place 38 ml water and gelatin together in a small bowl to bloom gelatin. Let stand for 5 minutes.
Using a whisk, mix together cocoa powder and 2/3 cup of water in a medium saucepan on medium heat. Make sure all of the clumps are removed, and it should become the consistency of paste.
Add a couple of tablespoons of the heavy cream to mix into the cocoa powder. Whisk until it has combined.
Add the rest of the heavy cream and sugar and mix with a wooden spoon as gently as possibly. You will not need your whisk anymore, as this will create bubbles, which can ruin the chocolate mirror glaze.
Bring the mixture until it starts simmering. Remove the mixture from the heat source right before it starts boiling.
Add the gelatin and mix together.
Place a fine mesh sieve over a small heat proof bowl. You'll want the sieve as close to the bottom of the bowl as possible, this will prevent bubbles from forming.
Pour the mirror glaze into the sieve. Let the mixture fall through on its own. It will take awhile to fall through (20-30 minutes).
As soon as the glaze is through the sieve, put a layer of plastic wrap touching the glaze to cover it. This will prevent the glaze from forming a skin on it.
Cool the chocolate mirror glaze until it reaches room temperature. You can place it in the fridge until you're ready to use it.

White Chocolate Ganache Filling for Entremet

Place chocolate in a heat proof bowl.
Warm the heavy cream in a small saucepan over low-medium heat. As soon as it starts simmering, pour the heavy cream over the white chocolate.
Let the cream and chocolate sit for 5 minutes. Then mix with a whisk until it's smooth.
Add butter and let it melt into the mixture. Mix with a whisk until it's fully combined and smooth. Cool the white chocolate ganache to room temperature, then place it in the fridge until you're ready to use it.

Raspberry Mousse for Entremet

In a small bowl, mix together gelatin and 1/4 cup water. Let stand for 5 minutes while gelatin blooms.
In a medium saucepan, combine frozen raspberries, sugar, and 1/4 cup water. Warm the mixture until the sugar has dissolved and the raspberries are not frozen anymore.
Remove the mixture from the heat source and place into a blender to purée.
Place a sieve over a medium heat proof bowl. Strain the raspberry mixture through the sieve to remove the seeds. Using the back of a spoon, push the raspberry juice through the sieve as much as you can. It's quite time consuming, and you will throw out a lot of the raspberry mixture.
Place the raspberry mixture into the saucepan and heat on low-medium until boiling. Add gelatin and cook for 1 minute.
Cool the raspberry mixture to room temperature.
Pour whipping cream into a metal bowl for your stand mixer. Fit your stand mixer with the whisk attachment.
Whip the cream until stiff peaks form (5-7 minutes).
Fold the raspberry mixture into the whipping cream. Chill the raspberry mousse for 4 hours or until it's sturdy enough to use for your entremet cake.

Shortbread Cookie Cake Base for Entremet

In a stand mixer fitted with the paddle attachment, cream together butter and sugar.
Slowly add flour and salt and cream together.
Press your cookie base into a 9" springform pan. Try to make it as even as possible. If you're making entremet dome cakes, press the cookie base into a 9"x13" pan lined with parchment paper.
Bake for 16-20 minutes at 350 degrees F.
Cool the cookie base. Make cut outs of your cookie base once it has cooled if you're making entremet dome cakes.

How to assemble Entremet Cake Recipe with Mirror Glaze

With your cookie base in your 9" springform pan all cooled, add your white chocolate ganache layer overtop. Spread it evenly, leaving about 1 cm of margin of cookie on the outside.
Add raspberry mousse on top of the white chocolate ganache. Spread it evenly, and make sure the top looks nice and flat.
Freeze the Entremet cake overnight or 8-12 hours.
Remove the chocolate mirror glaze from the fridge and let it come to room temperature.
If the glaze looks lumpy or has bubbles in it, strain the mirror glaze again before using.
Remove the outer ring from the springform pan.
Place the cake on a wire rack over a plate to catch any drippings.
You will have enough mirror glaze for 2 cakes. Freeze the rest of your mirror glaze to use at a later date. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
Serve immediately. Freeze the entremet cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet cake is good for up to 1 month in the freezer.

How to assemble Entremet Cake Recipe as a Dome Cake with Mirror Glaze

You will have enough for 8 half sphere entremet dome cakes. Reuse your half sphere molds as needed.
Use a spoon to heap the raspberry mousse into the silicone mold. Press it into the mold to ensure there are no crevasses that will form on the exterior of the dessert.
Using a melon baller, spoon 1 ball of white chocolate ganache into the center of the raspberry mousse filled silicone mold.
Add more raspberry mousse as needed to the outside of the ball of white chocolate ganache. You can also add raspberry mousse over the white chocolate ganache to fully encase it, if you want to.
Press the shortbread cookie (that you cut to size using a cookie cutter or glass) into the raspberry mousse and white chocolate ganache in the silicone mold. It's ok if it sticks out a bit from the mold.
Place the entremet dome cake in the freezer overnight.
Remove the entremet dome cake from the silicone mold.
Place the entremet dome cake on a wire rack over a plate to catch any drippings. Pour the mirror glaze over the cake. Use a spoon if you need to fill any spots that do not have mirror glaze on them.
Sprinkle gold dust if desired and garnish the cake with a chocolate decoration or mint leaf if desired.
Serve immediately. Freeze the entremet dome cake if you're not serving it right away. Let it thaw at room temperature for about 15 minutes before cutting into it. The entremet dome cake is good for up to 1 month in the freezer.

Tartufo Ice Cream Recipe

December 31, 2023March 9, 2021 by Jenna Atkinson

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Tartufo is an Italian dessert which is composed of a minimum of 2 different ice creams and filling in the center. The center can be filled with jam, ganache, chocolate sauce, etc.

What mold do you need to make Tartufo

You’ll need a half sphere silicone mold to make Tartufo.

How long does it take to make tartufo

You’ll need to freeze the silicone mold in between ice cream layers, give yourself a couple of hours to make your tartufo dessert.

Make your tartufo recipe at least a day in advance to have the ice cream freeze well before serving.

chocolate ice cream in a silicone mold with caramel and oreo crumbs

Tartufo Ice Cream Recipe

small half sphere silicone molds
2 types of ice cream that go well together
Center filling – jam, chocolate ganache, fruit, etc.
1-3 toppings for the ice cream (cookie crumble, caramel sauce, cocoa powder, sprinkles, etc.)

Decide on your ice cream and center filling. In our recipe we will be using chocolate ice cream as the outer layer, espresso ice cream for the middle layer, and dark chocolate ganache as the center filling. The toppings we’ll be using are caramel sauce and cookie crumble.

You could use milk chocolate ganache or white chocolate ganache as your center filling if you prefer to use that instead.

If you’re using chocolate ganache as your filling, make sure it’s chilled and ready to use to fill your silicone molds.

Begin with the outer layer of ice cream. Your outer layer will be the one that will have your toppings on it.

how to put ice cream in silicone mold for dessert

Place your ice cream in the silicone mold. Use a metal spoon to press the ice cream around so that all of the sides are covered in ice cream. Try to make it a 1/2 cm in thickness. Place each silicone mold in the freezer in an airtight container as you complete them. They will start to melt very quickly and it will be messy.

Freeze for 30 min – 1 hour. Then you’re ready for your next layer. Select your inner layer of ice cream. Use a fresh metal spoon to put the ice cream in the molds. Press the ice cream into the first layer so it’s completely covered. The thickness isn’t as important for this one, just make sure you leave a bit of space for the center flavor.

Freeze for 30 min – 1 hour. Now you’re ready for your final layer. Use a melon baller or a fresh spoon to scoop your center filling (ganache, jam, fruit, etc.).

Press your final layer into your silicone mold. It doesn’t have to be flat by any means, just make sure it’s filled and pressed into your second layer.

Freeze your silicone mold dessert overnight.

When you’re ready to serve your ice cream for your dinner party, first remove the silicone mold from your ice cream.

How to Remove Ice Cream from a Silicone Mold

Use your fingers on either side of the silicone mold to peel the outer silicone mold off of the ice cream, with your thumb on the top of the mold pushing the ice cream out. Try to take them out and place them directly onto your serving plate.

Once you have all of your desserts on their serving plates, you can top your ice cream. Use 1-2 toppings for your layered ice cream dessert.

Tartufo made with silicone mold chocolate ice cream at home — Tartufo made with silicone mold

Creating this layered ice cream dessert is called a “Tartufo”.

How to Serve Ice Cream at a Dinner Party

Creamy Crab Pasta Recipe

April 1, 2023March 2, 2021 by Jenna Atkinson

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Creamy crab pasta recipe is made with a linguine cream sauce and sundried tomatoes.

Serve creamy crab pasta with garlic bread for a satisfying mid week meal. Create this delicious pasta in only 30 minutes using a can of crab from your pantry.

Creamy crab pasta is a tasty and savory meal you can serve to your entire family. It makes leftovers easy for your lunch the following day, since it will stay good for up to 3-4 days in the refrigerator.

Creamy Crab Pasta Recipe

How to make creamy crab pasta recipe

Course: Main Course

Keyword: dinner

Yield: 6 people

Materials

200 g linguine
120 g canned crab water removed
3 cloves garlic minced
2 tbsp sundried tomatoes
1/4 tsp salt
1/4 tsp paprika
1 cup milk or half and half
1 cup mozzarella cheese grated
1/4 cup peas frozen
2 tbsp parmesan cheese

Instructions

Cook linguine according to package instructions.
In a medium frying pan on medium heat, combine sundried tomatoes (with a bit of their oil) and garlic. Cook for a minute or two until fragrant.
Add salt, paprika and milk to the saucepan. Let it come to a low simmer and add mozzarella cheese and crab to the saucepan.
Use a whisk to melt the cheese into the sauce. Add peas and cook for another minute or two until the sauce has come together. It won't be very thick.
Add cooked pasta to the frying pan and coat together with the sauce. Cook for a minute or two.
Dish out the pasta onto a place. Top the pasta with a bit of parmesan cheese.
Serve immediately
Store for 3-4 days in the refrigerator.

Pesto Bread Appetizer

April 1, 2023March 2, 2021 by Jenna Atkinson

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Pesto bread appetizer is a savory appetizer that you can use as a pull apart bread, or cut into sections to serve. Pesto bread appetizer is a twisted bread recipe which creates a beautiful look to the bread when you serve it to your guests.

Pesto bread appetizer is topped with parmesan cheese which crisps up in the oven. The twisted bread recipe comes out of the oven golden brown when it’s finished.

We recommend serving the pesto bread warm as an appetizer. It’s best served right out of the oven to your guests.

Pesto bread appetizer uses fresh pesto which has more flavor than store bought pesto. You can substitute store bought pesto if you’re unable to make any fresh.

Pesto Bread Appetizer

How to make a pesto bread pull apart appetizer

Prep Time1 30

Active Time30

Total Time2

Course: Appetizer

Keyword: appetizer

Yield: 10 people

Materials

2 tsp dry active yeast or instant
1 cup warm water (100-110 degrees F)
2 1/2 cups flour all purpose
1 tbsp olive oil
1 tsp salt
1/2 cup fresh pesto
4 tbsp parmesan cheese grated finely

Instructions

In a large stand mixer bowl, place yeast and warm water. Let stand for ~10 minutes until yeast blooms. Fit your stand mixer with the dough hook.
Add olive oil, salt, and flour to the yeast mixture. Set the stand mixer to low speed while it combines the ingredients together.
Set the dough to knead on low to medium speed for ~5 minutes. The dough should come away from the sides after a few minutes. If the dough is sticky, add 1 tbsp of flour as needed.
Remove the bowl from the stand mixer. Place a clean kitchen towel over the bowl and put it in a warm location in your house. Let the dough ball rise for ~1 hour until it doubles in size.
Roll your dough out on a floured surface until it reaches 18" x 12".
Spread pesto all over the dough, leaving a 1 cm margin from the edge of the dough.
Roll the dough lengthwise. Pinch either end of the dough to seal it.
Leave an inch from the top, then start cutting the dough in the center, down the middle, right through the dough. Twist the dough on top of one another. Twist each piece until you reach the end of the dough. Seal the ends of the dough together to make a circle.
Place the dough on a baking sheet. Add parmesan cheese all over the dough.
Bake at 425 degrees F for 25 minutes until crust is golden brown.
Serve immediately. You can serve it as a pull apart bread, or cut into sections for your guests.

Flatbread Recipe with Yeast

April 1, 2023February 28, 2021 by Jenna Atkinson

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Make your own flatbread recipe with yeast in only 1 hour. With about 45 minutes of rising time, you’ll have plenty of time to prepare your flatbread toppings.

You can use just about anything for your toppings that you would use on pizza, as you would on flatbread.

Flatbread toppings to try out:

arugula
prosciutto
balsamic vinegar
feta
avocado
pesto
pear
brie
spinach
caramelized onions
sundried tomatoes
basil

What is flatbread pizza

Flatbread pizza is thin crust pizza. Flatbread dough is rolled out to be much thinner, and therefore has a thin crust. Due to the thin crust, flatbread is crispy, whereas pizza is chewy.

Since flatbread has a crispy crust, people usually put different toppings on it than pizza, because it’s more of an appetizer. Usual toppings for flatbread include pesto, sundried tomatoes, BBQ chicken, pineapple, onions, arugula, balsamic vinegar, etc.

How long is flatbread good for

Flatbread dough is good for up to 2 days in the fridge. Cooked flatbread is good for 3-4 days in the fridge.

Flatbread Recipe with Yeast

How to make flatbread with yeast recipe

Prep Time1

Active Time15

Total Time1 15

Course: Main Course

Keyword: dinner

Yield: 2 flatbreads

Materials

1 tsp dry active yeast
1 tsp sugar granulated
1 tsp salt
2 cups flour all-purpose
1 tbsp olive oil
3/4 cup warm water 100-110 degrees F

Instructions

Combine yeast, sugar and warm water in a large mixing bowl. Let it sit for 5 minutes to active the yeast.
Add flour, olive oil, and salt to the mixing bowl. Mix with a fork or wooden spoon until it has started to come together. Turn onto a floured flat surface and knead the dough for a couple of minutes until it becomes smooth and elastic.
Place the dough back into the mixing bowl and cover with a clean kitchen towel. Let the dough rise for 45 min – 1 hour.
Cut the dough in half and roll out the dough. You should have 2 flatbreads to work with. The dough should be rolled quite thin for flatbread.
At this point you can add any toppings to the flatbread. It is recommended that you brush the flatbread with a bit of olive oil before adding your pizza sauce.
Bake the flatbread at 450 degrees F for 12-20 minutes. The flatbread edges will be light-golden brown, and the cheese will start browning when it's ready to come out of the oven.

Vegetarian Pesto Flatbread Recipe

April 1, 2023February 28, 2021 by Jenna Atkinson

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Vegetarian pesto flatbread recipe is best made with fresh pesto. The secret to making a good pesto flatbread is adding more fresh pesto to the flatbread once it has come out of the oven.

Pesto is absorbed into the flatbread as it cooks, so the flatbread is a bit dry when it comes out of the oven.

Adding more fresh pesto the flatbread once it comes out of the oven adds back the sauce and moisture. The flatbread is the perfect combination of thin crust, and it is packed with flavor. You will love the sundried tomatoes and pesto together.

We recommend using fresh mozzarella for your pesto flatbread recipe. Fresh mozzarella is more flavorful and browns very well in the oven.

We have included a few pictures to see the difference between regular mozzarella vs fresh mozzarella for this flatbread recipe.

If you need to make some fresh pesto before starting your flatbread, try out our recipe.

pesto flatbread recipe vegetarian — fresh mozzarella cheese

Vegetarian Pesto Flatbread Recipe

How to make vegetarian pesto flatbread

Prep Time1

Active Time15

Total Time1 15

Course: Main Course

Keyword: dinner

Yield: 2 flatbreads

Materials

Flatbread Dough

1 tsp dry active yeast
1 tsp sugar granulated
1 tsp salt
3/4 cup warm water 100-110 degrees F
2 cups flour
1 tbsp olive oil

Flatbread Toppings

1/2-3/4 cup pesto fresh
1/3 cup sundried tomatoes
16 slices mozzarella cheese fresh or regular

Instructions

Flatbread Dough

Combine yeast, sugar and warm water in a large mixing bowl. Let it sit for 5 minutes to active the yeast.
Add flour, olive oil, and salt to the mixing bowl. Mix with a fork or wooden spoon until it has started to come together. Turn onto a floured flat surface and knead the dough for a couple of minutes until it becomes smooth and elastic.
Place the dough back into the mixing bowl and cover with a clean kitchen towel. Let the dough rise for 45 min – 1 hour.

Flatbread Toppings

Cut the dough in half and roll out the dough. You should have 2 flatbreads to work with.
Add 2 tbsp of pesto to each of the doughs. Using the back of a spoon, spread the pesto to create a thin layer of pesto as the "pizza sauce".
Add 8 slices of mozzarella around the dough. Do not overlap the cheese, it should have some space in between each of the cheese slices.
Add the sundried tomatoes around the flatbreads. Put them on the pesto, not on the cheese slices.
Bake the flatbread at 450 degrees F for 7-12 minutes. The flatbread edges will be light-golden brown, and the cheese will start browning when it's ready to come out of the oven.
Remove the flatbread from the oven and place it on a wooden cutting board.
Using a spoon, spoon the pesto onto the flatbread. While it's still warm, the pesto will melt into the pizza. This is a crucial step, and cannot be missed. Having the extra fresh pesto on the flatbread will make the pesto have more sauce, and will prevent it from being dry. Fresh pesto adds a ton of flavor to flatbread.
Cut and serve immediately.
Store in the refrigerator for up to 3 days.

Cream Cheese Icing for Cinnamon Rolls

April 1, 2023February 28, 2021 by Jenna Atkinson

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Jump to Recipe

Cream cheese icing a memorable icing lathered on cinnamon rolls for a sweet treat.

Cinnamon roll icing is made with butter, powdered sugar, salt, and vanilla extract.

Cream cheese is added to buttercream icing to make cream cheese icing for cinnamon rolls.

Do cinnamon rolls with cream cheese frosting need to be refrigerated

Cinnamon rolls with cream cheese frosting need to be refrigerated. Any frosting made with cream cheese needs to be refrigerated to stay at a safe temperature. Thaw your cinnamon rolls out from the refrigerator for 20 minutes before serving. Alternatively, you can microwave your cinnamon rolls for 20-30 seconds to warm them up before serving.

The fridge will slow down the aging process of the cinnamon rolls as well, making them stay good for longer than if they remained at room temperature.

Cream Cheese Icing for Cinnamon Rolls

How to make cream cheese icing for cinnamon rolls

Prep Time10

Total Time10

Course: Breakfast, Dessert

Keyword: icing

Yield: 12 cinnamon rolls

Materials

1/4 cup butter softened
4 oz cream cheese softened
2 cups powdered sugar
2 tsp vanilla extract
1/4 tsp salt

Instructions

Cream butter and cream cheese together using a stand mixer or hand mixer. Cream together until light and fluffy. It's easiest to cream them when they are a bit soft. Leave the butter and cream cheese on the counter for 20 minutes to soften before using.
Add vanilla extract and salt into the cream cheese icing and beat for 30 seconds until fully combined.
Add 1 cup of powdered sugar and cream together. It's ok if the mixture isn't coming together yet, it will!
Add the last cup of powdered sugar and beat until the icing becomes smooth and thick ~ 3 minutes on medium-high speed. Be patient, it will come together.
Spread cream cheese icing on cinnamon rolls when they have cooled coming out of the oven. Cream cheese icing is enough for 12 cinnamon rolls to be iced.