Tuesday, February 15, 2011

So good we had to do it twice!

Mr. Kummerow and I had a wonderful Valentine's celebration!  I really love this holiday...any holiday that is just an extra excuse to dote on our loved ones is a great holiday in my book. 

This year for V-day we decided to try our hand at homemade pizza and dough.  We have been wanting to try this for a while and this was just the perfect excuse to spend some extra time in the kitchen.  On Sunday night we got to work mixing and flipping until we had the perfect dough.  And when I say perfect...I mean perfect.  This dough was so fantastic!  I trusted Angela's recipe from Oh She Glows.  She trialed her pizza dough so many times I think even she lost count.  After all that work I knew we couldn't go wrong!

We let it rise for an hour and a half and we were ready to start baking.
Shaping the dough was the fun part!  You just let gravity take the lead and move it around in your hands until you are left with something that resembles a circle.  It really wasn't difficult at all!

We piled our pizza high with our favorite toppings.  This is our version of a BBQ Chicken Pizza.  The toppings included tempeh, bbq sauce, pineapple, red onions and mushrooms all topped with Daiya cheese. 
The pizza baked for just 15 minutes and came out golden-brown and delicious smelling!
The crust was light and flaky and just a little crunchy on the outside.  It was perfect!
Oh my goodness, it was so good!  I cannot describe how perfect this meal was!

While we waited for our pizza to cook we munched on appetizers.  Store bought grape leaves and sun-dried tomatoes...our favorite picks from the antipasto bar.
And we also finished preparations for the dessert, a delicious and super easy fruit tart.
We used a puff pastry (store bought) and filled it with strawberries and blueberries.  We added just a touch of lemon and sugar on the stove top before mixing with flour and adding to the center of the pastry shell.
The dessert baked while we finished our pizza and was ready to go just in time.
Topped with a vanilla bean coconut ice cream.  This scoop was just for the photo.  This is how my dessert really looked.
We had other big plans for our Monday night celebration, but we were quickly saddened by the lack of leftovers from our pizza.  (Yes we topped off an entire pizza for dinner!)  Our game plan quickly changed and Monday night became Pizza Night #2!
This pizza was topped with homemade marinara, tempeh (hamburger style), red onion, Daiya cheese, sweet peppers, mushrooms and sun-dried tomatoes. 
Yum, yum! 

For V-day dessert we enjoyed some selections from a local chocolate store, a girl scout cookie that I recently discovered is "accidentally vegan" and leftover fruit tart.
And yes, that is champagne in the background!  We celebrated with a little bubbly!

Valentine's Fruit Tart

1 puff pastry (I used Pepperidge Farm), thawed
1 bag frozen strawberries (or 2 cups)
1 bag frozen blueberries (or 2 cups)
1 tsp lemon zest and juice of 1 lemon
1 tbsp organic brown sugar
1 tbsp flour

In small sauce pan heat frozen strawberries and blueberries over medium heat.  Bring to a boil and reduce heat to simmer.  Add lemon zest and lemon juice.  Remove from heat and cool in fridge 1 hour, up to 24 hours. 

Drain liquid from fruit when fully cool.  In small bowl stir together flour and sugar.  Mix together with fruit.

Roll your thawed pastry dough out.  Trim sides with a knife or pizza cutter to create a circle.
Place pastry dough on ungreased cookie sheet.  Place your fruit mixture in center of dough and fold up sides to create a bowl-shape.  The sides can fold over the fruit mixture to help it stand up.
Bake at 375* for 25 minutes or until crust is light brown.  Our fruit became a little darker in the center.  You can top with foil for the last few minutes of baking to prevent fruit from burning. 
Serve with a scoop of Vanilla Ice Cream!
Or 3 scoops!

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