6 Second Recipes for Thanksgiving
- Nov 24 '15
BBQ PINEAPPLE PIZZA
1 pizza crust
1/2 cup BBQ sauce recipe
1/3 pineapple, peeled, cored and sliced
1 corn on cob, kernels removed
2 cups of mozzarella cheese
Preheat oven to 450 degrees. Place a pizza stone in the oven. On a floured surface, roll out spelt crust into a 10 inch round. Sprinkle a pizza peel with cornmeal. Lay pizza dough on peel. Pour about 1 1/2 cups of bbq sauce on dough. Spread sauce over dough to cover.On top of sauce add onions, pineapple, corn and cheese.
Gently slide pizza off of peel onto pizza stone. Bake for 15 to 20 minutes. To remove use pizza peel to transfer from stone to cutting board.Let cool for 5 minute before slicing.
BBQ SAUCE FOR PIZZA
Makes about 3 cups
1 Bottle of ketchup
¼ cup water
¼ cup apple cider vinegar
2 teaspoons onion powder
1 ½ teaspoon black pepper
¼ teaspoon ground cumin
3 tablespoon light brown sugar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon whole grain mustard
Place all ingredients in a 3 quart sauce pan. Bring to a boil, reduce heat to a simmer. Stir frequently. Cook uncover for 20 to 25 minutes. Best if made a day in advance. Keep in an airtight container in refrigerator for up to a week.
SALTED DARK CHOCOLATE ALMOND BUTTER
2 cups unsalted raw sliced almonds, toasted
1/3 cup finely chopped dark chocolate
1/2 teaspoon honey
1 teaspoon sea salt
Preheat oven at 350 degrees. Spread almond on a baking sheet in one layer. Toast nuts in oven for 15 minutes or until light brown, shaking every 5 minutes. Let cool.
Add almonds to food processor and process for 5 minutes, scraping down the sides as necessary. Almonds should start to clump together. Continue to process for another 5 minutes. Halfway thru scrape down sides again.
Add salt and honey, mix until combined. Add chocolate in 2 batches and process until smooth. Transfer to mason jar. Almond butter can be stored at room temperature or in fridge.