Dairy Goodness - Nourish your Day

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• Milk Pizza Dough
• Mexican Pizza
• Greek Pizza
• French Pizza
• Vegetable Pizza with Chicken and Cheddar
• Thanksgiving Pizza with Smoked Gouda
• Tapas-Style Pizza with Chorizo and Gouda
• Spinach and Havarti Stuffed Pizza
• Pizza Tortillas with Ham, Edam and Feta
• Go Nuts Havarti Pizza
• Pear and Prosciutto Pizza with Parmesan and Arugula Pesto
• Jack-o’-lantern mini-pizzas with double Cheddar
• Indian-style shrimp pizza with Mozzarella
• Comforting Pan Pizza with Cheddar Cheese Curds and Parmesan
• Cold Vegetable Pizza with Hummus and Havarti
• Cobweb pumpkin pizza with chocolate and ricotta

Milk Pizza Dough Posted: 11 Aug 2011 01:22 PM PDT What You Need 1 pouch (8 g) of instant (rapid rise) dry yeast 2 tsp (10 ml) sugar 1 1/4 cup (310 ml) warm milk 3 tbsp (45 ml) melted butter About 3 cups (750 ml) unbleached all-purpose flour 1 tsp (5 ml) salt Instructions In a large bowl, mix yeast, sugar, warm milk (do not bring to a boil) and melted butter. Let rest 10 minutes to allow yeast to activate. Foam will form along the surface. Mix flour and salt. Gradually add to bowl, mixing with a fork, and eventually with your hands if using a fork becomes difficult. Incorporate flour until dough is consistent and fairly firm. Flour a work surface and knead the dough, adding a bit of flour until dough no longer sticks. To knead, fold and flatten the dough for roughly 5 minutes, using the palm of your hand or fist. Place dough ball in a bowl greased with butter, cover, and allow dough to rise in a warm, draft-free location. The dough must double in volume. This should take about 45 minutes. Deflate the dough prior to working it according to the chosen recipe. View all recipe details

Mexican Pizza Posted: 09 Aug 2011 07:58 AM PDT What You Need 1 tortilla 1⁄4 cup (60 ml) store-bought chili con carne 2 tbsp (30 ml) green peppers, diced 2 tbsp (30 ml) onions, chopped 1⁄4 cup (60 ml) Canadian Monterey Jack with jalapeno, diced 3 tbsp (45 ml) Canadian Cheddar, grated Instructions Preheat oven to 425°F (220°C). Place tortilla on a grill, and place grill on a baking sheet. Top with ingredients, ending with the Cheddar. Bake 15 minutes or until tortilla is crunchy and the cheese is lightly browned. Serve with homemade or store-bought salsa. View all recipe details

Greek Pizza Posted: 09 Aug 2011 07:50 AM PDT What You Need 1 pita bread 1⁄4 cup (60 ml) tomatoes, seeded and diced 1 1⁄2 tbsp (22 ml) black olives, sliced A few red onion slices 1 clove garlic, chopped 1⁄2 tsp (2 ml) dried or fresh oregano 1⁄4 cup (60 ml) Canadian Mozzarella, grated 2 tbsp (30 ml) Canadian Feta, crumbled Instructions Preheat oven to 425°F (220°C). Place pita on a parchment-covered baking sheet. Top with ingredients, ending with the Feta. Bake 15 minutes or until pita is golden and the cheese is lightly browned. View all recipe details

French Pizza Posted: 09 Aug 2011 07:45 AM PDT What You Need 1 individual (square) store-bought thin pizza crust 1⁄4 cup (60 ml) béchamel sauce 2–3 oz (60–90 g) cooked ham, sliced 6 asparagus spears, blanched 1⁄3 cup (80 ml) Canadian Swiss, grated 1 oz (30 g) Canadian Brie, sliced Instructions Preheat oven to 425°F (220°C). Place pizza crust on a parchment-covered baking sheet. Top with ingredients, finishing with the Brie. Bake 15 minutes or until crust is crunchy and the Swiss cheese is lightly browned. View all recipe details

Vegetable Pizza with Chicken and Cheddar Posted: 09 Aug 2011 07:34 AM PDT What You Need 4 thick pita breads 1/2 cup (125 ml) homemade or store-bought pesto 1 cup (250 ml) cooked chicken, shredded 1/2 cup (125 ml) diced sweet red pepper 1/2 cup (125 ml) corn kernels 1½ cup (375 ml) grated Canadian Cheddar Instructions Preheat oven to 425oF (220oC). Place pita on a parchment-covered baking sheet. Spread on pesto and top with remaining ingredients, ending with the cheese. Bake 15 minutes or until the pita is crunchy and the cheese is browned. Serve with a hearty homemade soup or a salad. View all recipe details

Thanksgiving Pizza with Smoked Gouda Posted: 09 Aug 2011 07:30 AM PDT What You Need 1 store-bought thin pizza crust about 12˝ (30 cm) in diameter 1/4 cup (60 ml) cranberry sauce 1 tbsp (15 ml) fresh rosemary or 1 tsp (5 ml) dried rosemary 1 cup (250 ml) cooked turkey leftovers, diced 2 tbsp (30 ml) leftover turkey sauce ½ cup (125 ml) zucchini, sliced 1/2 cup (125 ml) sliced mushrooms 1/4 cup (60 ml) sliced red onions 1 cup (250 ml) grated Canadian Smoked Gouda 4 oz (120 g) Canadian Cream cheese Instructions Preheat oven to 425oF (220oC). Place pizza crust on a parchment-covered baking sheet. Evenly spread out cranberry sauce. Add toppings, finishing with Cream cheese spoonfuls or cubes. Bake about 15 minutes or until cheeses are slightly golden. Serve and savour. View all recipe details

Tapas-Style Pizza with Chorizo and Gouda Posted: 09 Aug 2011 07:25 AM PDT What You Need 1 store-bought pizza crust, 14˝ (35 cm) in diameter 1 cup (250 ml) cherry tomatoes, halved 1 1/4 cup (310 ml) grated Canadian Gouda 3 oz (90 g) sliced chorizo 1/3 cup (80 ml) fresh basil, roughly chopped Sour cream with herbs: 1/2 cup (125 ml) sour cream 2 tbsp (30 ml) fresh chives, chopped 2 tbsp (30 ml) fresh parsley, chopped Pepper Instructions Preheat oven to 425oF (220oC). Place pizza crust on a parchment-covered baking sheet. Top with cherry tomatoes, followed by Gouda and the chorizo slices. Bake 15 minutes or until cheese and chorizo slices are lightly browned. While pizza is baking, mix together sour cream ingredients. Sprinkle pizza with fresh basil. To serve, cut in squares and top with the sour cream with herbs. View all recipe details

Spinach and Havarti Stuffed Pizza Posted: 09 Aug 2011 07:06 AM PDT What You Need 3 tbsp (45 ml) extra virgin olive oil or butter 2 cloves garlic, peeled and crushed 1 bunch of spinach Salt to taste 1 pizza dough 2 oz (75 g) Canadian Havarti, sliced 60 g cooked ham (optional), sliced Instructions Preheat oven to 400°F (200°C). In a frying pan heat the olive oil or butter and brown the garlic. Add spinach and sauté until wilted. Add salt to taste and let cool. Stretch out dough and roll out to form a 7˝ circle on a lightly floured surface. Add the sautéed spinach onto one half of the dough and top with slices of Havarti cheese and ham. Fold the dough over. Pinch the opposite ends of the dough together. Lightly brush the dough with olive oil or butter and sprinkle with salt. Bake for approximately 15 minutes. David's Pizza Dough 6 servings | Preparation Time: 20 min 2 1/2 tsp (12 ml) dry yeast 1 1/2 cups (375 ml) lukewarm water 4 cups (1 L) all-purpose flour 1 tsp (5 ml) salt 1/2 cup (125 ml) white wine, at room temperature 2 tbsp (30 ml) extra-virgin olive oil Stir the yeast into the lukewarm water and let it dissolve completely. (If you're using cubes, you'll need to break them up.) Pour the flour and salt onto a smooth work surface and create a well in the middle of the flour. Now, to make your dough, pour your water and yeast mixture into the middle of the well, a little at a time, and, using a fork, start mixing by drawing some of the flour from the inner edge of the well into the water; keep doing this until all the flour has been drawn in. Once the yeast mixture is incorporated, add the wine and then the olive oil into the mixture, working it with your hands until they're also incorporated and you can create a ball. Knead the dough by rolling it back and forth, stretching it out with one hand and rolling it back with the other. Continue doing this for about 5 minutes or until the dough is smooth and has an almost spongy texture. Divide the dough into 6 equal parts, put a damp dishtowel over them and leave them out at room temperature for about 1 hour. The dough will double in size. Punch it down, and now you're ready to roll it out and make your pizza. View all recipe details

Pizza Tortillas with Ham, Edam and Feta Posted: 09 Aug 2011 07:01 AM PDT What You Need 4 small tortillas 1/4 cup (60 ml) pizza sauce 1/4 cup (60 ml) alfredo sauce 1½ cup (375 ml) baby spinach leaves 1/3 lb (150 g) ham or cooked chicken, sliced 2 plum tomatoes, sliced Pepper 1 1/4 cups (310 ml) grated Canadian Edam 1/3 cup (80 ml) diced Canadian Feta Instructions Preheat oven to 425oF (220oC). To cook, place a grill on a baking sheet. Place tortillas on the grill. Coat with both sauces. Top with spinach, then ham and tomato slices. Add pepper to taste. Top with Edam and Feta, and bake 12 minutes. Serve hot or cold with crudités. View all recipe details

Go Nuts Havarti Pizza Posted: 09 Aug 2011 06:47 AM PDT What You Need 3 thin mini-burger buns, opened 1/3 cup (80 ml) peanut butter 1 banana, peeled and sliced About 12 red or green grapes, sliced 1 ½ tbsp (22 ml) red pepper jelly ½ cup (125 ml) Canadian Havarti, grated Instructions . View all recipe details

Pear and Prosciutto Pizza with Parmesan and Arugula Pesto Posted: 09 Aug 2011 06:37 AM PDT What You Need About 1 dozen thin mini-burger buns, opened 3 oz (90 g) shaved Canadian Parmesan, divided 2 pears, fresh or preserved, thinly sliced 3 oz (90 g) prosciutto, thinly sliced Pepper Arugula pesto: 2-3 cloves garlic ¼ cup (60 ml) almonds 4 cups (1 L) young arugula leaves 1/4 cup (60 ml) olive oil Pepper Instructions Using a food processor, chop the garlic and the almonds. Add the arugula and finely chop. Gradually pour in the oil, then add pepper. Preheat oven to 450oF (230oC). Top each half-bun with a spoonful of pesto, then place on a parchment-covered baking sheet. Add half the Parmesan, the pears and prosciutto. Garnish with the remaining Parmesan, add pepper to taste, and cook 5 minutes. Serve with an aperitif. View all recipe details

Jack-o’-lantern mini-pizzas with double Cheddar Posted: 09 Aug 2011 06:20 AM PDT What You Need 6 thin burger buns, thick pita bread or English muffins 1/2 cup (125 ml) pizza sauce 3 cups (750 ml) grated orange Canadian Mild Cheddar Decoration ideas Eyes: Sliced olives, pepperoni slices, halved cherry tomatoes or zucchini slices. Nose: Sweet pepper triangle, mushroom slice, broccoli floret or cherry tomato. Mouth: Sweet pepper strip, half an onion slice or half a tomato slice. Ears: Mushroom slices, sweet pepper cubes or half a zucchini slice. Teeth: White Canadian Cheddar shapes added after cooking. Pumpkin stem: Piece of zucchini or green pepper. Instructions Preheat oven to 425oF (220oC). Place all toppings on the table. Place one bun in front of each child and invite them to garnish and decorate their pumpkins. Start with the sauce, followed by the orange Cheddar and the decorations. Place the topped pizzas on a parchment-covered baking sheet. Invite the children to identify their pizzas by writing their names next to them on the parchment. Cook in the oven for 10 minutes. Finish decorating with cold white Cheddar, then let them enjoy their own mini-pizzas. View all recipe details

Indian-style shrimp pizza with Mozzarella Posted: 09 Aug 2011 06:00 AM PDT What You Need 4 naan or pita breads 1/2 cup (125 ml) salsa 1/4 cup (60 ml) mango chutney 6 oz (180 g) frozen baby shrimp 1 tsp (5 ml) curry powder 1 1/2 cups (375 ml) grated Canadian Mozzarella 1/4 cup (60 ml) cilantro, freshly chopped 2 tbsp (30 ml) fresh mint, chopped Instructions Preheat oven to 425oF (220oC). Place naan on a parchment-covered baking sheet. Mix salsa and mango chutney. Spread out evenly on naan. Add shrimp and sprinkle with curry. Top with Mozzarella and bake 15 minutes. While pizzas are baking, mix together cilantro and mint; sprinkle over pizzas once removed from the oven. Serve with a salad. View all recipe details

Comforting Pan Pizza with Cheddar Cheese Curds and Parmesan Posted: 08 Aug 2011 01:19 PM PDT What You Need 1 lb (450 g) lean ground beef 1 sweet red pepper, chopped 1/4 cup (60 ml) water 1/2 cup (125 ml) chili sauce 1 cup (250 ml) zucchini 1 cup (250 ml) eggplant 1/2 cup (125 ml) red onion 1 cup (250 ml) mushrooms 1 tbsp (15 ml) tomato paste 2 tbsp (30 ml) fresh basil, minced 1 lb (450 g) homemade or store-bought pizza dough Cornmeal or flour 6 oz (180 g) cubed Farmers Medium Cheddar 1/4 cup (60 ml) grated Canadian Parmesan Instructions In a casserole on medium heat, cook ground beef thoroughly. In a smaller casserole on medium heat, cook red pepper in water and chili sauce for 5 minutes or until tender. Purée in order to obtain a smooth sauce. Meanwhile, dice zucchini, eggplant, onion and mushrooms. Add to beef and cook 4-5 minutes. Incorporate red pepper sauce, tomato paste and basil. Set aside. Preheat oven to 400oF (200oC). On a work surface, sprinkle a bit of cornmeal or flour, then roll out the pizza dough using a rolling pin. Dough must be large enough to cover the bottom and sides of a skillet roughly 12˝ (30 cm) in diameter and 1˝ (2.5 cm) deep. Place dough in skillet and fill with beef-vegetable mixture. Top with Cheddar, fold in any dough exceeding skillet edge, and bake 30 minutes. Sprinkle with Parmesan and bake another 5 minutes. Serve with a spinach salad. View all recipe details

Cold Vegetable Pizza with Hummus and Havarti Posted: 08 Aug 2011 12:58 PM PDT What You Need 4 whole-wheat pita breads 1/2 cup (125 ml) store-bought sweet red pepper spread 5 oz (150 g) Canadian Havarti or Havarti with fine herbs, sliced 1 cup (250 ml) grated carrots 1 small cucumber, thinly sliced ¼ cup (60 ml) sweet red pepper, chopped Instructions Cover pita with red pepper spread. Add the Havarti, then carrots and top with cucumbers and red peppers. Ideal for lunchboxes! View all recipe details

Cobweb pumpkin pizza with chocolate and ricotta Posted: 08 Aug 2011 12:45 PM PDT What You Need 1 store-bought pizza crust, 12˝-14˝ (30-35 cm) in diameter 1 cup (250 ml) bittersweet chocolate chips, divided 1 cup (250 ml) Canadian Ricotta 3/4 cup (180 ml) plain pumpkin purée 1 egg 3 tbsp (45 ml) flour 1/2 cup (125 ml) brown sugar 1/2 tsp (2 ml) ground cinnamon 1/4 tsp (1 ml) ground nutmeg 1/4 tsp (1 ml) ground ginger 1/2 cup (125 ml) white chocolate chips Instructions Preheat oven to 375oF (190oC). Spread 1/2 cup (125 ml) bittersweet chocolate chips on the pizza crust, and heat the crust in the oven for 2 minutes. Remove from oven, and spread out melted chips with the back of a spoon. Whisk together Ricotta, pumpkin purée, egg, flour, brown sugar and spices. Spread out on chocolatey pizza crust and bake 15 minutes. Let cool. Melt 1/2 cup (125 ml) bittersweet chocolate chips. Transfer to a small plastic bag and cut off a corner. Gently squeeze the bag of chocolate to make a spiral shape on the Ricotta topping. Repeat with the white chocolate. Using the tip of a knife, make lines in the melted chocolate spiral starting at the centre of the pizza and moving toward the edge. Space the lines roughly 2˝ (5 cm) apart (at the edge). To create a web shape, make new lines in between the existing ones, moving from the outer edge toward the centre. Garnish with fruit or insect-shaped jujubes. View all recipe details

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