Tag Archives: Italian

grains, snacks

Italian Pizza Crust

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Italian Pizza Crust
Wheat Italian Pizza Crust

By: Shannon Beeghley, LPN, NS, CHHC

(This is my favorite crust recipe!)

2 1/4 tsp yeast (or one package)

3/4 cup warm water

1 tsp sugar

Mix together and set aside. In another bowl, place the following ingredients:

1 cup white flour

1 cup whole wheat flour

1/2 tsp Italian seasoning

2 TBSP olive oil

1/2 tsp sea salt

1/2 tsp garlic salt

Stir together and then pour in the yeast mixture. Stir with a wooden spoon til mixed together.  Knead it on a floured surface a couple times. Let raise till double. Flatten or roll out onto a pizza pan (or on a cookie sheet) and bake at 350 degrees for 10 minutes. Remove from oven and add any pizza sauce and toppings you desire. Finish baking 10-15 minutes more. Enjoy! 🙂

Yield: One 12.5 inch by 9 inch rectangle pan (I don’t have a circle pizza pan) 🙂

Note: You can just use all white flour if desired. Or use your favorite kind of flour, if gluten intolerant. The dough can be made & baked, then stuck into the freezer in a well sealed bag for a quick just-add-toppings pizza later!

(The above pizza has sauce, chicken, onions, orange bell pepper, olives, fresh parsley, Monterrey jack & cheddar cheese.)

condiments, meats, vegetables

Italian Dressing

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By: Shannon Beeghley, LPN, NS, CHHC

1 & 1/3 cup olive oil

1/2 cup apple cider vinegar

2 TBSP honey

2 tsp. dry mustard (can use prepared mustard too)

1 1/2 tsp. minced onion

1 tsp dried dill weed

1 tsp garlic salt

1/2 tsp black pepper

1/2 tsp dried basil

1/2 tsp Italian seasoning

1/2 tsp dried parsley

1/4 tsp paprika

Mix dressing together in a blender; cover and blend until smooth. Makes approximately 1 3/4 cups.  Drizzle on lettuce salad, cooked quinoa or rice, or on a pasta salad.

Italian Chicken

Shannon's Italian Chicken
Shannon’s Italian Chicken

Put approximately 5-10 pieces of frozen boneless skinless chicken breasts (or can use other pieces) in a 9×13 (or other baking dish)  and drizzle the Italian dressing over it. Chicken does not need to be submerged in the dressing. Bake uncovered for one hour at 300 degrees.  Serve hot. Leftovers make a really good cold chicken sandwich or a good chicken salad mixed with mayo, cheese, pickles etc.

Note: I just made this for a group of 40 people. I had 30 large and small pieces of boneless, skinless chicken breasts in a large foil roaster pan. I made a double recipe of the Italian Dressing and drizzled it over all. It was baked, uncovered, at 350-375 degrees for 2 1/2  hours and was very tender and moist. (I did move the chicken around in the pan a couple times while it was baking since the chicken was overlapping.)

If you have leftover broth, drain it off and bring to a boil in a pan. Add rice or quinoa and cook till the grain is tender.  This is good in any side dish with vegetables!