Svetlana’s Recipes

Ingredients:

-1 packet dry yeast
-1 teaspoon sugar
-1 teaspoon salt
-4 cups flour
-olive oil
-1 cup sour cream
-caviar
-chopped green onions or chives

1. Sprinkle the yeast over 1/4 cup warm water and let stand 5 minutes
2. Dissolve the sugar & salt in 1 cup warm water
3. Sift the flour into a large bowl
4. Add the sugar mixture & mix the dough with your fingers
5. Add the dissolved yeast mixture & knead the dough about 15 minutes or until it is smooth and elastic 6. Cover with a warm, damp cloth and let rise in a warm spot for 1-2 hours or until doubled
7. Preheat oven to 450 F
8. Remove the dough from bowl and divide into 2 equal portions
9. Place the dough on a lightly floured surface and roll out to a 12 inch circle using a rolling pin
10. Repeat with second portion
11. Form a rim around the edge of each pizza & place on lightly floured baking sheets
12. Brush the dough with olive oil
13. Bake on lower rack of oven until golden brown, about 10 minutes
14. When baked, remove pizzas from oven, cool slightly & spread the sour cream generously over each 15. Sprinkle with caviar and green onions
16. Serve immediately, cut into wedges

Ingredients:

-1 large garlic clove, crushed
-2 tablespoons olive oil
-1 bag fresh spinach
-1/4 teaspoon salt
-1/4 teaspoon black pepper
-1 store bought Pizza Crust
-6 ounces Mozzarella cheese
-8 ounces Feta cheese
-2 large tomatoes, thinly sliced

1. Preheat the oven to 400° F
2. In a medium skillet over low heat, cook the garlic in the oil for 1 minute
3. Stir in the spinach, salt and pepper
4. Cover and cook the mixture for 2 minutes; let cool slightly
5. Spread the mozzarella cheese and spinach over the pizza crust, leaving a 1-inch border
6. Top with Feta cheese and tomato slices
7. Bake the pizza for 15-17 minutes or until the edges are browned
8. Transfer to a cutting board
9. Cut into wedges and serve

Ingredients:

-2 tubes (8 ounces each) refrigerated crescent rolls
-2 packages (8 ounces each) cream cheese
-1/2 cup plain yogurt
-1/3 cup mayonnaise
-1/4 cup milk
-1 tablespoon fresh dill
-1/2 teaspoon garlic salt
-1 cup shredded carrots
-1 cup fresh cauliflowerets, chopped
-1 cup fresh broccoli florets, chopped
-1 cup green julienned pepper
-1 cup sliced fresh mushrooms
-2 cans (2 1/4 ounces each) sliced olives, drained
-1/4 cup finely chopped onion

1. Unroll both tubes of crescent dough and pat into an ungreased baking pan; seal seams and perforations
2. Bake at 375 degrees F for 10-12 minutes or until golden brown
3. Cool completely on a wire rack
4. In a small mixing bowl, beat the cream cheese, yogurt, mayonnaise, milk, dill and garlic salt until smooth
5. Spread over crust
6. Sprinkle with carrots, cauliflower, broccoli, green pepper, mushrooms, olives and onion
7. Cover and refrigerate for at least one hour
8. Cut into squares and serve

Ingredients:

-1 teaspoon white sugar
-1 1/2 cups warm water
-1 tablespoon active dry yeast
-1 tablespoon olive oil
-1 teaspoon salt
-2 cups whole wheat flour
-1 1/2 cups all-purpose flour

1. In a large bowl, dissolve sugar in warm water
2. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy
3. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together
4. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes
5. Place dough in an oiled bowl, and turn to coat the surface
6. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour
7. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust
8. Form into a tight ball
9. Let rise for about 45 minutes, until doubled
10. Preheat the oven to 425 degrees F
11. Roll a ball of dough with a rolling pin until it will not stretch any further
12. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust
13. When the circle has reached the desired size, place on a well oiled pizza pan
14. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables
15. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top

Ingredients:

-2 homemade pizza dough shells (recipe follows)
-8 ounces soft cream cheese
-2 tablespoons granulated garlic
-6 ounces smoked sliced salmon
-1 avocado, thinly sliced
-fresh chives (optional)
-chopped capers (optional)

Whole Wheat Pizza Crust
Ingredients:

-1 teaspoon white sugar
-1 1/2 cups warm water
-1 tablespoon active dry yeast
-1 tablespoon olive oil
-1 teaspoon salt
-2 cups whole wheat flour
-1 1/2 cups all-purpose flour

1. In a large bowl, dissolve sugar in warm water
2. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy
3. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together
4. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes
5. Place dough in an oiled bowl, and turn to coat the surface
6. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour
7. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust
8. Form into a tight ball
9. Let rise for about 45 minutes, until doubled
10. Preheat the oven to 425 degrees F
11. Place pizza shells on a baking sheets
12. Spread cream cheese over entire surface of pizza shells
13. Sprinkle with garlic powder and lay salmon slices on top
14. Bake until cream cheese melts and salmon is golden
15. Top with avocado slices, chives and capers

Ingredients:

-1 store bought pizza dough
-olive oil, for drizzling
-2 cups whole or part skim ricotta
-2 cloves garlic, finely chopped
-Handful flat-leaf parsley, finely chopped
-2 cups shredded mozzarella
-10 fresh basil leaves, 1/2 cup, shredded

1. Preheat the oven to 425 degrees F
2. Stretch dough to form a pie and transfer to a pizza baking tray
3. Pierce the dough with the tines of a fork in several places
4. Drizzle olive oil around the crust
5. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper
6. Spread the ricotta across the dough
7. Top the pizza with mozzarella
8. Bake until crispy, 20 minutes
9. Top the pizza pie with the shredded basil leaves, cut and serve

Ingredients:

-1 pound homemade pizza dough, recipe follows, or purchased pizza dough
-2 teaspoons butter, melted
-1/4 cup Nutella spread
-1/2 cup semisweet chocolate chips
-2 tablespoons milk chocolate chips
-2 tablespoons white chocolate chips
-2 tablespoons chopped hazelnuts, toasted

1. Preheat to 450 degrees F
2. Line a baking sheet with parchment paper
3. Roll out the dough to a 9-inch-diameter round
4. Transfer the dough to the prepared baking sheet
5. Using your fingers, make indentations all over the dough
6. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes
7. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over
8. Bake just until the chocolate begins to melt, about 1 minute
9. Sprinkle the hazelnuts over the pizza
10. Cut into wedges and serve

Pizza Dough:
-1/2 cup warm water (105 to 110 degrees F)
-2 teaspoons active dry yeast
-2 cups all-purpose flour, plus more for kneading
-1 teaspoon salt
-3 tablespoons olive oil, plus more for bowl

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Ingredients:

-2 tablespoons olive oil
-1 clove garlic, minced
-1 cup canned chopped tomatoes in juice
-1/2 teaspoon dried thyme
-2 tablespoons chopped fresh Italian parsley leaves
-1/2 cup dry white wine
-1 pound uncooked large shrimp, peeled and deveined
-Salt and freshly ground black pepper
-6 (4-ounce) pieces of homemade pizza dough, recipe follows
-3 cups shredded mozzarella
-1 large egg, beaten to blend
-olive oil

1. Heat the oil in a heavy large skillet over medium-low heat
2. Add the garlic and saute until fragrant and tender, about 2 minutes
3. Add the tomatoes, thyme, parsley, and wine
4. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes
5. In a small bowl, season the shrimp with salt and pepper
6. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes
7. Set aside to cool in a small bowl.

Prepare Calzones:
1. Preheat oven to 450 degrees F
2. Line 2 baking sheets with parchment paper
3. Roll out each piece of pizza dough into a 7-inch-diameter floured round
4. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border
5. Spoon the shrimp mixture over the cheese
6. Sprinkle the remaining cheese over the shrimp mixture
7. Brush the edge of the dough with egg wash
8. Fold the plain dough halves over the filling, forming half circles
9. Pinch the edges of dough firmly together and crimp to seal
10. Transfer the calzones to the 2 prepared sheets
11. Bake until the calzones puff and become golden brown, about 12 to 15 minutes
12. Brush olive oil over calzones and serve

Pizza Dough:
-1/2 cup warm water (105 to 110 degrees F)
-2 teaspoons active dry yeast
-2 cups all-purpose flour, plus more for kneading
-1 teaspoon salt
-3 tablespoons olive oil, plus more for bowl

1. Mix the warm water and yeast in a small bowl to blend
2. Let stand until the yeast dissolves, about 5 minutes
3. Mix the flour and salt in a food processor to blend
4. Blend in the oil
5. With the machine running, add the yeast mixture and blend just until the dough forms
6. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute
7. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil
8. Cover the bowl with plastic wrap and set aside in a warm area until the dough doubles in volume, about 1 hour
9. Punch the down dough and form into ball
(The dough can be used immediately or stored airtight in the refrigerator for 1 day)

Ingredients:

Dough:
-4 cups flour
-pinch of salt
-1 envelope active dry yeast
about 1 1/2 cups warm water

Filling:
-1 teaspoon olive oil
-1 red onion, thinly sliced
-3 medium zucchini, sliced
-2 large tomatoes, diced
-1 cup mozzarella cheese, diced
-1 tablespoon chopped fresh oregano
-skim milk, to glaze
-salt and black pepper

1. To make the dough, sift the flour and salt into a bowl and stir in the yeast
2. Stir in just enough warm water to mix to a soft dough
3. Knead for 5 minutes until smooth
4. Cover and leave in a warm place for about 1 hour, or until doubled in size
5. Meanwhile, to make the filling, heat the oil and saute the onion and zucchini for 3-4 minutes
6. Remove from the heat and add the tomatoes, cheese, oregano, and seasoning
7. Preheat the oven to 425 degrees F
8. Knead the dough lightly and divide into four pieces
9. Roll out each piece on a lightly floured surface to a 8 inch round, and place a quarter of the filling on one half
10. Brush the edges with milk and fold over to enclose the filling
11. Press firmly to enclose
12. Brush with milk
13. Bake on an oiled baking sheet for 15-20 minutes
14. Serve hot or cold

-1 package frozen pizza dough, thawed at room temperature
-2 tablespoons butter, melted
-4 tablespoons Cinnamon
-2 cups mascarpone cheese
-1 tablespoon heavy cream
-2 tablespoons lemon juice
-1 teaspoon lemon zest (from 1 lemon)
-2 cups mixed berries (raspberries, blackberries, blueberries, etc)

1. Preheat the oven to 350 degrees F
2. Line a baking sheet with parchment paper
3. Using a rolling pin, roll out the pizza dough to a thickness of about 1/4 inch
4. Transfer the pizza dough to the lined baking sheet and brush the dough with the melted butter
5. Sprinkle with 2 tablespoons Cinnamon and bake until golden brown, about 10 to 15 minutes 6. Cool the pizza crust completely
7. Meanwhile, in a medium bowl, mix together the cheese, cream, lemon juice, and zest
8. Spread the cheese mixture over the cooled crust
9. Top with mixed berries and sprinkle with the remaining Cinnamon
10. Slice and serve

Ingredients:

Dough:
-2 teaspoons active dry yeast
-1 cup warm water
-4 1/4 cups all-purpose bread flour
-1 tablespoon olive oil

Tomato Base:-1 1/4 pound (560 g) canned crushed tomatoes
-butter
-1 garlic clove, minced
-salt
-pepper

Toppings:
-4 oz fresh mozzarella balls
-10 oz cherry tomatoes, halved
-basil
-4 oz pepperoni sausage
-olived, optional
-pepper
-freshly shaved Parmesan

To make the dough:
1. Add the yeast to the warm water, stir, and let stand for a few minutes
2. Put the flour into a bowl, add the oil, then slowly pour the yeast mixture
3. Mix until the dough is smooth and leaves the side of the bowl clean
4. Cover with plastic wrap, and leave in a warm place until it doubles in volume

To make the tomato paste:
1. Place the crushed tomatoes, butter, and garlic in a small pan over medium-high heat
2. Bring to a simmer and cook until reduced by half
3. Season with salt and pepper to taste

1. Heat the oven to 425 degrees F
2. Cut the pizza dough in half
3. Roll out the pizza dough, one portion at a time, on a lightly floured surface to a large circle–making it as thin as possible
4. Place each round on a baking sheet
5. Spread with the tomato base
6. Top with the mozzarella, cherry tomatoes, and basil
7. Add other toppings as you like, season, and sprinkle some Parmesan
8. Bake for 8 to 10 minutes, until golden brown, then cut each pizza into 4 wedges and serve hot!

Ingredients:

-2 cups (2-inch) sliced asparagus (about 1 pound)
-2 teaspoons extravirgin olive oil
-2 garlic cloves, minced
-4 (6-inch) pitas
-3 plum tomatoes, thinly sliced
-1 teaspoon dried basil
-1/4 teaspoon crushed red pepper (optional)
-1/4 teaspoon salt
-6 tablespoons preshredded Parmesan cheese

1. Preheat oven to 450 degrees F
2. Steam asparagus, covered, 2 minutes or until crisp-tender
3. Rinse with cold water; drain
4. Combine oil and garlic; brush over pitas
5. Arrange tomato slices and asparagus on pitas
6. Sprinkle with basil, pepper, and salt
7. Top evenly with Parmesan cheese
8. Bake at 450 degrees F for 7 to 8 minutes ot until edges are golden

Ingredients:

-1 cup warm water
-1/2 tablespoon honey
-2 teaspoons active dry yeast
-2 cups + 2 tablespoons bread flour
-3/4 teaspoon salt

1. Mix 1/4 cup of the water with the honey, yeast, and enough of the bread flour to make a thin batter
2. Place the batter in a warm area and cover with plastic wrap or a damp towel
3. Allow the batter to sit for one hour, or until it becomes frothy and increases in bulk
4. Add 1/2 cup of the water, the remaining flour, and salt and mix until the dough starts to gather around the spoon, adding the remaining 1/4 cup water if necessary
5. Turn out the dough on a lightly floured counter
6. Knead until the dough is smooth and elastic, about 10 minutes
7. Spray a large bowl with nonstick spray
8. Put the dough in the bowl
9. Cover loosely with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour
10. When pressed with a finger, the dough should hold the impression for a few seconds
11. Turn out the dough on a lightly floured counter
12. Knead briefly to releasethe air in the dough
13. Divide the dough into 4 equal pieces and shape each into a ball
14. Place on a baking sheet
15. Cover the balls with plastic wrap and let rise a second time in a warm spot, about 1/2 hour

For whole-wheat pizza dough:
Use 1 3/4 cups bread flour, 3/4 cups whole-wheat flour, and 4 teaspoons active dry yeast

Ingredients:

-2 cups all-purpose flour
-1 package quick-rise yeast
-3/4 teaspoon salt
-3/4 cup hot water (120 to 130F)
-2 teaspoons plus 2 tablespoons olive oil
-8 ounces fresh mozzarella cheese, thinli sliced
-12 fresh basil leaves
-2 small ripe tomatoes, thinly sliced
-coarsely ground black pepper

1. Prepare outdoor grill for direct grilling over medium heat.
2. In large bowl, combine flour, yeast, and salt.
3. Stir in hot water and 2 teaspoons oil until blended and dough comes away from side of bowl.
4. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
5. Shape dough into two 10-inch rounds or four 6-inch rounds.
6. Cover with greased plastic wrap; let rest 15 minutes.
7. Place dough rounds on hot grill rack over medium heat and grill until underside of dough turns golden and grill marks appear, 2 to 5 minutes.
8. With tongs, turn rounds over. Brush lightly with some remaining oil.
9. Top with mozzarella, then basil and tomato slices.
10. Grill until cheese begins to melt, 3 to 5 minutes longer.
11. Drizzle with remaining olive oil and sprinkle with pepper.