Morning Granola With Raisons

I have been making this granola recipe since I was a young child.  When I graduated from culinary school my mom gave me my original recipe I had written when I was 5 years old on a recipe card.  I have not changed this recipe over the years except to lower the fat and increase the fiber content of the granola.  Feel free to add additional items into the granola like:  dried cherries or blueberries.  My family likes to eat granola not only for breakfast with milk or yogurt but as a snack for after school or after school sports.  You can make granola bars out of this recipe as well by adding melted chocolate.   I will share this granola bar recipe at a different time.  Caution, keep the granola in the refrigerator or freezer since it has several live foods in it until you are ready to use it.  This recipe will fit into 3 freezer quart size bags.  Divide the granola into the 3 bags and freeze two of them and keep one in the refrigerator ready to eat.


Morning Granola With Raisons:
Pre-Heat Oven:  325 degrees
Servings:  16

9 cups Quacker oats
1 cup wheat germ
1 cup ground flax seed
1 cup white sesame seeds
1 cup chopped almonds
1 cup chopped pecans
2 cups raisons
3/4 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 1/4 cup water

Sugar Syrup:  In a small saucepan over medium heat, melt the brown sugar, vanilla, salt and water together until all the sugar has dissolved about 5 minutes. Remove from the heat.

In a large bowl, mix the oats, whet germ, flax seed, sesame seeds, chopped almonds and chopped pecans.  Pour half the sugar syrup over the granola and mix together. Then add the other half of the syrup to the granola and mix.  Divide the granola in half and place on two cookie sheets.  Bake at 325 degrees for 1 hour turning the granola every 15 minutes so it does not burn.  The granola is ready when the oats have turned a golden brown.  Cool the granola on the cookie sheets and then mix in the raisons.  Caution:  Keep the granola in the refrigerator or the freezer in an air tight container until you are ready to use it.

Sugar Syrup

Placing The Granola On The Cookie Sheet

Morning Granola With Raisons

Coconut Layer Cake

This coconut layer cake will not disappoint you.  This delicious cake is chalked full of coconut in every bite.  I was raised in Florida and my grandfather had a coconut tree farm.  It takes about 10 years to get a coconut tree to bear good coconuts.  The rich coconut milk is hidden under a hard shell and a thick husk to protect the milk.  This recipe has both the coconut milk and rich coconut in the cake and in the frosting.  This recipe was taken from the William and Sonoma book called Essential Baking.  I did substitute the cake flour with whole wheat pastry flour and the sugar with organic cane sugar.


Coconut Layer Cake:
Pre-Heat Oven:  350 degrees
Serves:  12

2 1/4 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/2 cups organic cane sugar
3 large eggs, separated
1 teaspoon vanilla extract
1 cup canned coconut milk
1 cup sweetened shredded coconut
1 teaspoon cream of tarter

In a mixer with the paddle attachment, cream the butter and sugar together for 3 minutes.  Then add the egg yolks one at a time beating well between each egg addition.  Remove the batter from the mixer and fold in the vanilla, coconut milk, flour and baking powder with a rubber spatula.   Set cake batter aside.

In a mixer with the whisk attachment, beat the egg whites with the cream of tarter until medium peaks form.  Fold in the beaten egg whites into the batter and then fold the coconut into the batter.  Don't over mix the batter or the cake will be tough.  Pour the batter into two greased 9 inch cake panes that are lined on the bottom with parchment paper. Bake the cakes at 350 degrees for 20-25 minutes or until a tooth pick comes out clean.  Cool the cakes on a wire rack for 7 minutes.  Remove the cake from the pans and remove the parchment paper from the bottom of the cake.  Allow the cakes to continue to cool.


Frosting:
2 large egg whites, at room temperature
3/4 cup organic cane sugar
1 tablespoon corn syrup
1/8 teaspoon cream of tartar
2 tablespoons water
juice of 1/2 lemon
1/2 teaspoon vanilla extract
2 cups loosely packed sweetened coconut
1 cup loosely packed sweetened coconut (decorating the cake)

In a metal bowl over medium heat, combine the egg whites, cane sugar, corn syrup, water and lemon juice.  Heat a pot of water until it simmers.  Place the metal bowl over the hot simmering water.  Whisking the ingredients continually over the simmering water until the temperature has reached 160 degrees and the sugar has dissolved.  Then remove the bowl from the heat. Beat the liquid with a hand mixer or stand alone mixer with a whisk attachment on high until a stiff glossy frosting appears around 7 minutes.  Using a rubber spatula fold in 2 cups of coconut.

Assembling the Coconut Cake:
Place one of the cooled cakes on a cake platter or large plate and then spread an even layer of frosting on top.  Then add the second cooled cake to the top of the frosting and frost the top and sides of the cake with the frosting.  Decorating the cake by sprinkling one cup of extra coconut on top of the cake.

Coconut Cake Batter

Beating the Egg Whites For the Cake Batter

Folding In The Egg Whites Into The Cake Batter

Whisking the Frosting Until Stiff and Glossy

Frosted Coconut Cake

Frosted Coconut Cake

Rosemary Focaccia Bread

I have never made Focaccia bread before and wanted to try a new style of bread that was easy to prepare.  This recipe for Rosemary Focaccia can be served for dinner or the next day for sandwiches for the kids lunches.  Focaccia bread pairs up well with soup or stew during the cold winter months.  If you don't like rosemary you can try a different topping such as oregano or olives.  This recipe comes from the book Essentials Of Baking from Williams Sonoma.  The only things I changed in this recipe was the salts and the flour.

Rosemary Focaccia Bread:
Pre-Oven:  450 degrees
Serves:  12

2 packages of active dry yeast (5 teaspoons)
1 3/4 cups warm water (100 - 110 degrees)
1 teaspoon sugar
3/4 cup extra virgin olive oil (divided)
5 cups bread flour
2 teaspoons iodized salt
2 teaspoon Kosher salt
3 tablespoons fresh rosemary leaves, chopped

In a small bowl, dissolve the yeast and sugar into the warm water (100 - 110 degrees).  Allow the yeast mixture to sit for 7 minutes.  This mixture should become foamy.  If if does not throw the mixture out and start again.  In a stand mixer, with the dough hook attachment add the bread flour, foamy yeast mixture, 1/2 cup olive oil, and iodized salt.  Kneed the dough for 5-7 minutes on low.  Add additional flour to keep the dough from sticking. If you don't have a mixer just place the foamy yeast mixture into a large bowl then add the flour, olive oil and salt. Mix the dough together by hand just until it comes together.  Place the dough onto a floured work surface and kneed the dough by hand for 7 minutes.  If the dough is sticky just use some additional flour to keep the dough form sticking to your work surface and hands.  Place the dough in a lightly greased bowl that is covered by a towel or plastic wrap. Allow the dough to rise in a warm spot that is draft free for one to 1 1/2 hours or until it has doubled in size.

Punch the dough down.  On a cookie sheet, evenly spread the other 1/4 cup olive oil on the bottom of the cookie sheet.  Press the dough evenly into the pan.  Cover and allow the dough to rest in a warm place for one hour.

Pre-heat the oven to 450 degrees. Dimple the entire dough with your finger tips leaving 1 inch spaces between dimples.  Bake the focaccia for 10 minutes then remove from the oven and sprinkle the fresh rosemary leaves and kosher salt over the top of the focaccia.  Then return the the oven and cook for an additional 10 minutes or until golden brown.  Place the cookie sheet on a wire rack to cool.  Cut into squares and serve warm.

Focaccia Dough:  With Dough Hook

Focaccia Dough:  Read to Knead by Hand

Dimpling the Focaccia Dough With Your Fingertips

Focaccia Bread with Rosemary:  Cut Into Squares

Oregon Blueberry Muffins

My family had a chance to visit Oregon this past summer for my birthday and pick fresh blueberries for the first time.  My sister-in-law took us to a wonder place that grow several types of blueberries.  In one  hour 3 adults and 6 kids picked 30 pounds of blueberries. This Oregon blueberry muffin recipe had some of those delicious blueberries in them that I frozen when I returned to Colorado.  If you ever have a chance to pick blueberries during the summer time please try with your friends and family.  Blueberries freeze well so pick what you can and freeze the blueberries on a cookie sheet or place in a freezer zip lock baggie.

Oregon Blueberry Muffins:
Pre-heat oven:  450 degrees
Makes:  18 muffins

2 cups frozen or fresh Oregon blueberries (any blueberries are fine to use)
1 cup organic cane sugar
2 1/2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 teaspoon iodized salt
2 large eggs
1/3 cup canola oil
1 cup buttermilk
1 1/2 cups vanilla extract

In a bowl whisk the flour, baking powder and salt together and set aside.  In another bowl, whisk the oil, sugar, eggs, buttermilk and vanilla extract together.  Then whisk the flour mixture into the wet ingredients.  Fold in the frozen or fresh blueberries to the batter.  Don't over mix.  Spray the muffin tins with cooking spray then scoop the batter into the muffin tins until they are 3/4 the way full.  Bake the muffins in a 450 degree oven for 17-19 minutes or until golden brown on top.  Allow the muffins to cool in the muffin tins for 5 minutes then remove them from the tins and allow to finish cooking on a wire rack.  Serve muffins while warm or room temperature.

Oregon Blueberry Muffins

Salmon with Blood Orange and Pomegranate Glaze

This is a great recipe to make during the winter months.  The salmon is rich with color and the blood orange and pomegranate glaze makes this dish unique. If you have never used blood oranges just cut them the same way you would cut a regular orange and juice it.  My kids juiced these blood oranges for me and they loved the blood color of the juice.

Salmon with Blood Orange and Pomegranate Glaze:
Pre-Heat Oven:  Broiler
Serves:  6

2 pounds fresh salmon fillets
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
2 large blood oranges, juiced (1/2 cup juice)
1/2 cup pomegranate juice
4 tablespoons molasses
4 tablespoons brown sugar

Wash the salmon under cold water and pat dry with a paper towel.  Salt and pepper the salmon all over and place in a foiled lined pan that is ready to go into the broiler.  In a small sauce pan on medium heat, cook the fresh blood orange juice, pomegranate juice, brown sugar and molasses until it comes up to a boil.  Then lower the temperature so the liquid simmers and reduces about 10 minutes. The glaze should start to thicken up.  Place the salmon under the hot broiler and cook for 4 minutes (make sure your broiler has been pre-heated).  Then brush 1/2 the glaze on the salmon with a pastry brush.  Return the salmon back to the broiler and cook for another 2 minutes and glaze the salmon again.  Return the salmon back to the broiler and finish cooking about another 2 or 3 minutes.  Serve the salmon hot and pour the extra juice from the pan over the salmon.  Cut several slices of fresh  blood oranges for garnish.


Salmon with Blood Oranges and Pomegranate Glaze

Sweet Challah Bread

My daughter use to go to a terrific school in Michigan that taught the children at age two to make Challah bread.  My daughter is currently in the 4th grade and we still like to make Challah together.  This bread is tasty the first day you make it and then makes delicious sandwich bread or french toast the second and third day.  This recipe is in Cooking Light magazine's December's issue. This bread is festive so try making it for your next holiday or special dinner you make for friends or family.

Sweet Challah Bread
Pre-Heat Oven:  375 Degrees
Servings:  12

1 package dry yeast (2 1/4 teaspoons)
1 cup warm water (100 - 110 degrees)
3 tablespoons honey
Dash saffron threads crushed
3 tablespoons butter, melted
1 teaspoon salt
1 large egg
3 cups brad flour (divided)
canola oil
1 teaspoon cornmeal
1 teaspoon water
1 large egg yolk, beaten
1/4 teaspoon poppy seeds

In a small bowl, dissolve the yeast, warm water (100-110 degrees) and honey for 5 minutes.  The yeast should start to grow and become foamy.  If it does not through it out and start again.  Add the egg, saffron threads, salt and melted butter to the yeast mixture.  In a large bowl add 2 3/4 cups bread flour and the yeast mixture.  Stir by hand or with a dough hook until the dough forms into a ball. Allow the dough to sit for 15 minutes.  Turn the dough out onto a floured work surface and knead the dough for 8 minutes. Add the remaining flour 1 tablespoon at a time to prevent the dough from sticking.  Place the dough into a oiled large bowl and cover it with plastic wrap.  Allow the dough to rise for 40 minutes or until doubled in size in a 85 degree space.

Punch the dough down and then divide the dough into 3 equal pieces.  Roll the dough with your hands until you have 3/ 25" rope pieces. Braid the 3 dough ropes together tucking the beginning pieces and end pieces together.  Place the Challah rope onto a parchment lined and cornmeal coated cookie sheet.  Allow the bread to rise again for 20 minutes or until doubled in size in a 85 degree space.  In a small bowl place the egg yolk and 1 teaspoon water and beat together with a fork.  Brush the egg wash over the braid and then sprinkle with poppy seeds.  Bake in a 375 degree oven for 30 minutes or until golden brown and the Challah sounds hollow when tapped.  Cool the Challah bread on a wire rack.  Serve warm or room temperature.

Sweet Challah Dough

Braiding the Challah Dough

Egg Washing the Challah Dough

Sprinkling the Challah Dough with Poppy Seeds

Sweet Challah Bread

Key Lime Pie

Growing up in South Florida you better know how to make a good key lime pie.  This is a recipe I found in Florida over 20 years ago and I have made it hundreds of times.  This recipe is quick to make and will please any hungry crowd of dessert lovers.  If you do not have access to key limes in the middle of winter just substitute lime juice for the key limes.

Key Lime Pie
Pre-heat oven:  350 degrees
Serves: 8

1 10 inch graham cracker crust
6 egg yolks
2 14 oz. cans sweetened condensed milk
1 cup key lime juice or lime juice (fresh squeezed)
2 drops green food coloring (optional)

In a medium bowl whisk all three ingredients together. Pour the key lime filling into a graham cracker crust.  Bake at 350 degrees for 12 minutes.  Allow the pie to cool on a wire rack.  Then refrigerate the pie for 1 hour before serving.  Serve with whip cream and slices of key limes or limes.

Graham Cracker Crust:
1 1/4 cups honey maid graham cracker crumbs
1/4 cup organic cane sugar
5 tablespoons butter melted

In a bowl mix the graham cracker crumbs, sugar and melted butter together.  Pour the graham cracker mix into a greased 10" pie pan.  Pat the crumbs down with the back of a teaspoon.  Bake the crust in a 350 degree oven for 8 minutes or until brown.  Allow the crust to cool on a wire rack.

Decorate Key Lime Pie:

1 cup whip cream

1 teaspoon vanilla extract

1 tablespoon powder sugar

slices of lime or key lime

Whip the cream until firm then add the vanilla and sugar then beat until the cream is stiff.  Add a teaspoon of whip cream to each piece of pie and then add the lime or key lime slice to the top.

Patting the Graham Cracker Crumbs Into the Pan With Spoon

Squeezing the Limes for Juice

Making the Key Lime Filling

Key Lime Pie

Fudgy Chocolate Brownies

This time of year is great to make special desserts for someone you love.  These fudgy brownies are great with a scoop of vanilla ice cream or a little whip cream on top.

This recipe is from Martha Stewart's Baking Book.  I reduced the saturated fat in this recipe and added some good fat by using canola oil and almonds.  I increased the fiber by adding whole wheat pastry flour and almonds.

Fudgy Chocolate Brownies:
Pre-Heat Oven:  350 degrees
Serves:  12

1/4 cup canola oil
1/4 cup butter
8 ounces bitter sweet chocolate, coarsely chopped
1 1/2 cups organic cane sugar
4 large eggs
1 teaspoon vanilla extract
3/4 cup whole wheat pastry flour or all purpose flour
1/2 teaspoon salt
1 cup toasted chopped almonds

In a medium bowl, cream the canola oil, butter and sugar together with a spoon or electric mixer.  Add the 4 eggs to the creamed sugar and beat continually. Melt chocolate in a microwaveable bowl for 45 seconds and stir.  Microwave the chocolate again in 45 second periods until melted. Add the melted chocolate to the batter.  Add the pastry flour, salt and vanilla and beat on medium until all the ingredients are incorporated.  Toast the almonds on a cookie sheet in a 350 degree oven for 10 minutes or until golden brown and then cool on a wire rack.  Chop the almonds and add to the brownie batter.  Prepare a 8 inch square pan with cooking spray and a piece of parchment paper fitted to the pan.  Pour the brownie batter into the pan and bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.  Cool on a wire rack.  Cut into 12 equal pieces and serve warm.

Flank Steak With Fresh Cilantro Sauce

This flank steak is quick and delicious to make.  My kids love dripping the green cilantro sauce over the flank steak.  Just marinate the steak for 1 hour before you cook it.  You can cook the flank steak over a hot grill or iron skillet.  This fresh cilantro sauce will spice up your meat and make an ordinary dish into something special.

Flank Steak with Cilantro Sauce:
Pre-Heat:  Grill or Iron Skillet
Serves: 4

1# flank steak
4 garlic cloves, cleaned and crushed
1 teaspoon Kosher salt
1/4 teaspoon fresh ground pepper
3 tablespoons olive oil
In a large ziplock bag place the steak, crushed garlic, salt, pepper and olive oil.  Close the ziplock bag and shack several times to incorporate all the ingredients.  Place in the refrigerator for 1 hour to marinate.  Remove the steak from the bag and and place on a hot grill or iron skillet for 5 minutes per side.  Allow meat to cool for 5 minutes before you slice it.

Cilantro Sauce:
1/4 cup extra virgin olive oil
4 garlic cloves, cleaned and crushed
1/8 cup fresh cilantro, cleaned and chopped
1 teaspoons salt
1/4 teaspoon fresh black pepper

In a small bowl, combine all the above ingredients and stir.  Add the Cilantro sauce to the top of the flank steak.

Preparing the Flank Steak With Garlic, Salt and Pepper

Chopping the Fresh Cilantro

Bunch of Fresh Cilantro

Flank Steak With Fresh Cilantro Sauce

Blueberry Pumpkin Pound Cake

Little wild blueberries from Maine are a terrific addition to any cake.
This pumpkin blueberry cake is very moist and delicious. The original recipe came from Debra Ayers's in cooking light magazine.  This recipe took a blue ribbon in the Machias blueberry festival in 1999.  I did change this recipe slightly to make it healthier by adding less fat by using none-fat dairy products and canola oil.  I added more fiver by using whole wheat pastry flour.

Blueberry Pumpkin Pound Cake:
Pre-Heat Oven:  325 degrees
Servings:  16

3 cups whole wheat pastry flour
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoons salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup butter
1/2 cup canola oil
1 cup organic cane sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
1 1/3 cups canned pumpkin/fresh cooked pureed pumpkin
1/3 cup fat free sour cream or yogurt
1/2 cup none fat milk
2 cups fresh or frozen wild blueberries (Wyman's)


Glaze:
1 cup powder sugar
2 1/4 teaspoons none-fat milk
1/4 teaspoons vanilla extract
7 large blueberries for decoration: optional

In a large bowl combine, flour, baking powder,cinnamon,nutmeg, salt,baking soda and ground cloves and set aside.  In a large bowl, beat the butter, oil, brown sugar and cane sugar together for 3 minutes.   Slowly add the eggs one at a time beating in between each addition.  Add the pumpkin puree and yogurt and mix well.  On low, mix in the flour mixture and milk alternating them until incorporated.  Fold in the blueberries by hand.  Pour the batter into a greased 10" tube pan.  Bake at 325 degrees for 1 hour and 15 minutes or until a knife inserted comes out clean.  Cool the cake on a wire rack.

Adding the Glaze:
In a bowl combine the powder sugar, milk and vanilla and mix with a wire whisk until smooth.  Pour the glaze over the top of the cake.  You can decorate the cake with several large blueberries on top.

Pound Cake Batter

Pumpkin Blueberry Batter In a 10" Tube Pan

Blueberry Pumpkin Pound Cake

North Carolina Pulled-Pork

Spending my summers as a child in North Carolina I loved all the southern food including pulled pork sandwiches.  This recipe from Gourmet is from Eastern North Carolina.  I have tried the recipe 3 times and works well in your oven.

North Carolina Pulled Pork:
Pre-Heat Oven:  350 Degrees

3 1/2 cups cider vinegar
1 1/2 tablespoons sugar
1 1/2 tablespoons red pepper flakes
Cook Vinegar sauce in a medium sauce pan cook the vinegar sauce for 5 minutes or until all the sugar has dissolved on medium heat.

1 8-10# bone-in-shoulder pork roast (best made with the butt end with skin)
1 tablespoon kosher salt
1 teaspoon fresh black pepper
1 cup water

Wash the pork under cold water and pat dry with a paper towel.  Place the pork roast in a roasting pan fitted with a wire rack.  Salt and pepper the pork roast all over.  Add one cup of water to the bottom of the pan.  Cover the pork with parchment paper and then foil and cook for 1 hour on 350 degrees.  Uncover and then pour 1 cup of the vinegar sauce on the pork.  Return the roast covered to the oven for another hour and then baste the roast with another cup of vinegar sauce.  Cover and return to the oven for another 2 hours.  You can add 1/2 cup a water at a time to the bottom of the pan to keep the pork moist.  Uncover the pork roast and return to the oven for another 45 minutes until the meat is crisp and the pork temperature has reached 165 degrees (around 5 hours of cooking).  Allow the pork roast to rest for 20 minutes before you cut into it.  Serve the sliced pork on hot rolls and your favorite BQ sauce.

Rosemary Pizza with Fresh Mozzarella and Pepperoni

If you have kids, you know how much they like pizza.  This pizza recipe is terrific and easy to make.  I have made this recipe 5 times and it gets easier and easier each time you make it.
The rosemary pizza dough does not take long to make but takes an hour to proof.  Your kids will love rolling out the dough and making there own pizza.  I made this pizza for my kids last sleep over birthday party and all the kids loved putting there own toppings on the pizza.  I found this pizza dough recipe in cooking light and changed it to meet my needs.

Rosemary Pizza with Fresh Mozzarella and Pepperoni:
Prepare oven:  550 degrees (when you are ready to bake)
Makes:  3 medium size pizzas

Pizza Dough:
2 teaspoons honey
1 package dry yeast (about 2 1/2 teaspoons)
1 cup warm water (110-110 degrees)
2 1/4 cups bread flour
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
2 sprigs of fresh rosemary, de-stemmed and chopped (substitute:  fresh basil or oregano)
2 tablespoons warm water

In a small bowl dissolve the honey, yeast and warm water (100-110 degrees).  Allow the yeast to sit for 5 minutes so the yeast can be activated.  The yeast mixture should start to grow and get foamy.  If it does not, throw it out and start again.

Using a  kitchen aid with a dough hook attachment, add the bread flour, salt, olive oil, chopped rosemary leaves and yeast mixture.  Mix on low with the dough hook for 3 minutes until a soft dough forms.  If the dough is to soft and will not come together add a tablespoon of additional flour.  If the dough is too hard and will not come together add a tablespoon of warm water until the dough comes together.  If you don't have a kitchen aid just place the above ingredients into a large bowl and mix together with a wooden spoon.  Knead the dough for 6 minutes on a floured work surface.

Turn the dough out on a floured work surface and knead the dough for 3 minutes.
Then place the dough in a oiled bowl covered with plastic wrap and allow to rise in a warm place (85 degrees) for 1 hour or until doubled in size.

When the dough is ready place on a floured surface and divide the dough into 3 equal pieces.  Roll each dough piece out with a rolling pin until you have a 3, 10 inch circles of dough.  Add 1/4 cup sauce (or desired amount) to the top of the pizza dough and spread evenly around the pizza.  Make sure you leave a 1/2 inch edge that does not have sauce coating it.  Add fresh mozzarella and pepperoni's to the top of the pizza.  Cook the pizza in a 550 degree oven on a  flat perforated pizza pan for 6 minutes.  These little wholes in the pan will allow the crust to become crisp.  If you are using a pizza stone you will have to cook the pizza at 450 degrees or the stone will break.  Make sure your oven is at the right temperature before you put in the pizza.

Pizza Sauce:
1 28 oz. can peeled Italian style tomatoes (Cento)
2 tablespoons red wine vinegar
4 cloves of garlic, peeled and crushed
1 tablespoon fresh oregano or basil
1 teaspoon iodized salt
1/4 teaspoons fresh ground pepper

Place all ingredients into a large bowl and puree together with a hand mixer or Braun hand mixer.  If you have sauce left over you can freeze it in a sealed container for 2 months.

Pizza topping:
1 1/2 cups fresh mozzarella, cut up into small chunks (Burrata)
1/2 # pepperonis
fresh basil leaves for decoration or for margarita pizza (add when the pizza just comes out of the oven)

Fresh Rosemary for the Pizza Dough

Yeast Mixture

Pizza Dough Mixing in the Kitchen Aid

Rolling Out the Pizza Dough and Making Up the Pizza

Rosemary Pizza with Fresh Mozzarella and Pepperoni