Cabbage pizza is a nice twist to traditional pizza with touch of Indian spices.

Makes 2 medium pizzas.

Ingredients:

• Dough
  • 2 3/4 cups All Purpose flour (Plain flour or Maida)
  • 1 cup lukewarm water
  • 1 tablespoon dry active yeast
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
• White Sauce
  • 2 tablespoons olive oil
  • 2 1/2 tablespoons All Purpose flour (Plain flour or Maida)
  • 3/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
•  Cabbage Topping
  • 3 cups sliced cabbage
  • 1/2 thinly sliced red bell pepper
  • 2 tablespoons chopped cilantro (Green coriander)
  • 2 chopped green chilies

Method:

Dough:

1. Dissolve yeast in lukewarm water and let it sit for about 20 minutes or until the yeast becomes frothy.
2. Add sugar, salt and oil to the flour and mix well.
3. Add the yeast water and make into a dough. The dough should be soft and a little sticky. Add more water if needed.
4. Cover the dough and let it sit for about four hours. The dough should be double in volume.
5. Knead the dough well using a little dry flour.

White Sauce:

1. Heat the oil in a small heavy saucepan over low-medium heat.
2. Add the flour and cook until the flour changes into a light brown color.
3. Slowly add the milk, stirring constantly. Continue cooking slowly until it is smooth and thick. Add the salt and black pepper.

Cabbage Topping:

Mix the cabbage, bell pepper, cilantro, and green chilies with the white sauce.

Pizza:

1. Pre-heat the oven to 500 degrees, placing a pizza stone inside for about 30 minutes so the pizza stone will be hot.
2. Divide the dough in to two equal parts and roll into two 8 inch diameter pizzas.
3. Place over greased cookie sheets. Put about a half teaspoon of olive oil over the pizza. Evenly spread the cabbage mixture onto the pizza.
4. Slide the cookie sheet on the pizza stone and let it cook for about five minutes.
5. To make a crispy pizza crust, remove the pizza from the cookie sheet and place over the pizza stone.
6. Let it cook for about 7 minutes, or until the edges are golden-brown.

This is a delicious pasta dish with fresh spinach and rich white sauce. It is my version of fettuccini alfredo. Creamy spinach pasta looks and tastes great.

Recipe will serve 2-3.

Ingredients:

For Pasta

• 6 0z penne pasta approx. 2 cups uncooked pasta
• 1 tablespoon oil
• 1 teaspoon salt

Sauce

• 2 tablespoons olive oil
• 2 tablespoons all purpose flour (plain flour, maida)
• 1 teaspoon dry basil
• 1 teaspoon Italian herb mix
• 1/8 teaspoon black pepper
• ½ teaspoon red chili flakes adjust to taste
• 1 cup heavy cream
• 1 cup milk
• ¼ cup Mozzarella cheese
• ½ teaspoon salt
• 6 0z chopped spinach without stem about 2 cups

Method

1. Bring a large pot of water to boil, add salt and oil.
2. After water boils add the pasta.
3. Cook the pasta until it is tender this will take about 10 minutes. Drain the water and set pasta aside.
4. Heat the oil over medium heat and add all-purpose flour, then stir for a minute. Add basil, Italian herb mix, black pepper, and chili flakes, and stir for another minute.
5. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk then bring it to a boil again.
6. Add spinach, mix it well and let it cook for 2-3 minutes stirring continuously, then turn off the heat. Add Mozzarella cheese and stir.
7. Pour the sauce over pasta and toss.

Fresh vegetables and whole grain pasta with savory tomato sauce makes a very colorful and delicious pasta dish. This is a simple pasta dinner. Serve with a side of salad and bread.

Recipe will serve 4 to 6.

Ingredients:
Pasta:

• 2 cups whole grain penne pasta (use can use another pasts shape if “penne” is not available)
• 1 tablespoon olive oil
• 1 teaspoon Salt

Vegetables:

• 2 medium sliced carrots
• 1/2 cup chopped green beans
• 1 medium chopped bell pepper
• 1/2 cup chopped cauliflower
• 1 cup sliced mushrooms
• 1 medium sliced zucchini
• 2 tablespoons olive oil
• 1 teaspoon Salt

Tomato sauce:

• 6 medium diced tomatoes
• 1 15 oz can of diced tomato
• 2 tablespoons Olive oil
• 1 tablespoon chopped basil
• 1 teaspoon Italian herb
• 1 teaspoon red chili flakes (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon cornstarch
• 1 teaspoon sugar (adjust to taste)

Preparing Pasta:

• 2 tablespoons Olive oil
• 1 tablespoon chopped basil
• 1 teaspoon red chili flakes (adjust to taste)

Method:

• In a large pot boil the water with salt and oil.
• After water comes to the boil add the pasta.
• Cook the pasta until it is just tender, not too soft. Drain the water and set pasta aside.

Vegetables:

1. Heat the oil in a frying pan over medium high heat.
2. Add vegetables (carrot, green beans, bell pepper, mushrooms, and zucchini) to skillet and sauté until they are nearly tender.

Tomato Sauce:

1. Mix the cornstarch in ¼ cup of water and keep aside.
2. Heat the olive oil in a saucepan and add the basil, Italian herbs, and chili flakes stir and add tomatoes.
3. Let the tomatoes cook until they become pasty.
4. Next add cornstarch, salt and sugar to the tomato sauce, cornstarch will give thickness to the sauce.
5. Next add the sauté vegetables to the sauce and cook for few minutes on medium heat until sauce come to the desirable thickness.

Prepare The Pasta:

1. Heat the oil in a saucepan and add basil and chili flakes stir for few seconds.
2. Next add the drained pasta and sauté for a minute until pasta is well coated with oil.
3. Pour the vegetable sauce over the pasta, serve hot with slice of French bread and salad.

Variations:
For this recipe you need about 5 cups of vegetable, replace the vegetables to your choice.

Serving suggestion:
Serve pasta with slice of toasted bread and green salad.

Notes:
I like to serve pasta with slice toasted and spiced French bread. Before toasting the bread spread the olive oil and sprinkle basil, chili flakes and salt.