My list of favorite foods goes something like: cherries (all-time favorite), pizza, cabbage, ice cream. Something like that. Subject to change. Regardless, you will notice the pizza. Pizza also appears in my business name and this website: Polifroni Pies and PIZZAS. I like to make pizza crusts for the market, because even though you’ve change up your eating and diet or have eating restrictions, doesn’t mean you can never eat pizza.
I have made loads of different crusts. I’ve used almond flour. I’ve used cassava. I’ve used arrowroot. I’ve used tapioca flour. And I’ve also used bunches of vegetable/root alternative. You can click through my recipe inventory and check some of them out. It started with cauliflower a decade ago. But I’ve also used: broccoli, rutabaga, sweet potato, butternut squash, and zucchini. One of my all-time favorites was plantains.
I did a lot of home-cooking last week for Zach and I. I really wanted to revisit the plantain crust. Oh man was it good. Hands down my favorite. Everyone thinks it is going to be sweet. Plantains are not bananas. They don’t peel like bananas. They are starchier, not sweet like a banana. I made this crust kind of thick (which I like), however, next time I think this would make two perfect 9 inch pizzas. I used a large tart pan I have with a removable bottom, but a pizza pan or spring pan would be good as well (maybe put it in a cast iron and make a deep dish).
If you want a great pizza, this is it! I like pork with plantains, so I put sausage. You could put all kinds of flavors, though. Pepperoni. Chicken. Bacon. Spinach. Mushrooms. With Cheese. Without cheese. Whatever your topping preference. Go crazy.
I love pizza. I love pie. Clearly, my website and brand are Polifroni’s Pies and Pizzas. So making fooball-shaped calzones for the Super Bowl seemed like a complete no-brainer.
Feel free to fill them however you want. We are limiting dairy, so I vetoed any cheese in the center. For some reason I was carrying pepperoni with me at the store, but I did not come home with any? Weird. But my dream calzone would be this: bacon crumbles, sausage and pepperoni. A meat lovers sort. I would add black olives for my husband.
This sausage only one however was still absolutely delicious and I am sure would be a crowd pleaser.
Yesterday I shared 10 of my favorite all-time recipes I have posted (click the link to check it). I have posted so many ->170<- so I couldn’t just pick 10! I have selected 29 of my favorites, plus one of my brand new favorites.
Today I will share with you 10 MORE of my favorites! I hope you enjoy and of course stayed tune later this week for even more.
This recipe actually fueled my fire to start my own business. I had had an awakening hike in Colorado, revealing my calling to have my own cooking business. A month later, I brought this pie to Thanksgiving. Everyone raved about it, “why are you training those kettlebells, you should have your own bakery?” This was the encouragement I needed. A nod to go for it. So I started posting recipes. Then I got into our local farmer’s market. I have been gradually building it ever since.
We ate a lot of potatoes growing up, but I haven’t eaten them in years. I do enjoy playing around with alternatives. I had never eaten or heard of a rutabaga before I started really experimenting and playing around with new foods and recipes. And to this day rutabaga make my favorite fries! Sometimes I’ll use my crinkle cutter and make them look legit.
Hello beautiful people! If you remember, on Monday I did a post about refining your vision and doing fewer things better. For me, I have been applying this to my business goals. I was spreading myself too thin trying to cover EVERYTHING gluten-free, when all I really want and love to do is to make pizzas and pies. Here I have compiled my favorite pizza alternatives I have ever made. Note since this is fall the butternut is a great option. Last year my dear friend Heather and I went and picked our own, then came home to bake, mash and pizzafy it! Add some apples on top and caramelized onions, you are set!
My favorite probably overall is the plantains. Since my first bite with plantains two years ago, I have been a dedicated fan. I like to use them for tortillas. For chips. I like to fry them in a skillet with coconut oil and sea salt. And I really enjoyed weaving some bacon on top and making it a pizza. Ask my girl Tab, she still asks me about it and puts not so subtle hints that she would like some.
There are also some sweet, fruit varieites. As always, the best thing about making or selling just the crust, is that the new owner, has the creative freedom to top it to their own personal liking and preferences.
I am in the process of refining and redesigning my brand and the direction I want to head in the future. This little sketch above is kind of where my thoughts are going, as well as selling and growing. When I trained kettlebells, one of our principles to training was: DO FEWER THINGS BETTER. Sounds easy right? It is easy in life to get overwhelmed and overloaded with dreams and goals and ideas. We can be a little scattered sometimes and all over the place (myself included). Bombarded with options and obligations. That is why I think it is essential to go back to this principle. To narrow it down, dig deep, and get real. What do I really want to do in life? With my life? What brings me the MOST joy?Focus on that. Close the gap between wanting and living it. I have this beautiful Thoreau tattoo on my arm: Our truest life is when we are in dreams awake. Make your life so freaking awesome that it is better than your dreams. So that when living moment to moment, you feel this. You feel alive and invigorated.
I have also found out that pulling away and looking at your life so far, it is amazing how set up I have been for where I am now. Connecting all the dots. The journey wasn’t necessarily graceful or even embraced and it hasn’t been without challenges. But it all lines up.Before I was born my dear mother was craving and digging into Italian food while pregnant with me (possibly why I make so many pizzas?). I distinctly remember a week when I was around 10, when I made a pie EVERY day, just for the mere pleasure of making them. When our kettlebell business was fading, I turned to a bake sale to earn funds for a move to Colorado. While in Colorado, while hiking up Pikes Peak Highway through the changing Aspen trees, I was stopped by my vision for my future. A gut feeling that stopped me in my tracks, and I looked up to those snow-capped mountains and cried with the certainty of it all. I wanted my own business. Something authentically me. I wanted to cook. I loved doing cooking classes when we had our business, and clearly all my life I had a knack for baking. When I came back to Indiana I applied for the farmer’s market and started my gluten-free business (granted they turned me down twice, don’t accept NO’s, just realize that maybe the timing was off). My first job in a kitchen was at a pie company, where I made 100’s of pies. Pies just like pizzas, are my thing. I am an artist. Growing up everyone asked me if I was going to be an artist. Now food is my art and pies are one of my favorite ways to express my creativity. Last week I was pumped to make pies for the boys at the fraternity my husband works for. Racking my brain for flavors. Taking my time to braid the edges. Every ounce of my creativity and energy going in to those pies. I was on a high, yet wiped by the end of it all! So as I pull back, my life has led me to today. To this vision of a gluten-free pie and pizza company.
A few years ago I was really into reading. I decided I would read 100 books in a year. Needless to say I have been recovering ever since. My reading has been on a massive decline. I digress, it started on my birthday. When my friends ask what to get me, I generally say to donate it to charity. My sweet granny is the only one who has ever listened to me. So I stopped requesting and decided a few years ago to come up with a list. Naturally the top were albums, but none of my friends were willing to go into Headstones in Terre Haute to pillage through the stacks. I am the hippy, they are much more anaylitcal and conservative than I am. Next up, I wrote up a list of books. My best friend, Tab, really came through. I excitedly opened up a package to discover Emerson’s Self Reliance and Nietzche waiting for me. This Nietzche quote speaks to my soul.
I am a walker. I walk to work. I walk out my problems. I walk out my goals. I walk out my stress. I walk out my joy. See where I’m going. I walk to work. Part of the reason I chose my apartment, is that it is within walking distance to anything I could want. People offer me rides and frequently ask if I’ve walked. Of course I did! And then I typically (occasionally I will accept a ride) I will then decline.
Walking is when I think. Where I clear my head. I often write blogs on my walks. And frequently I come up with recipes. Rather, they seem to find me or just pop in my head. Have you read Big Magic by Liz Gilbert? Excellent freaking book on creativity. She talks about inspiration. About it choosing up. And then it is up to us to grab it. To take it for our own and use. And so often, inspiration hits me. And I have to act right away. Like the recipe is being delivered to me to execute.
“I believe that our planet is inhabited not only by animals and plants and bacteria and viruses, but also by ideas. Ideas are a disembodied, energetic life-form. They are completely separate from us, but capable of interacting with us—albeit strangely. Ideas have no material body, but they do have consciousness, and they most certainly have will. Ideas are driven by a single impulse: to be made manifest. And the only way an idea can be made manifest in our world is through collaboration with a human partner. It is only through a human’s efforts that an idea can be escorted out of the ether and into the realm of the actual.” ~ Elizabeth Gilbert, Big Magic
Last week while walking to work I knew I needed to try and make a pizza crust out of rutabaga. And so I finally did. It was delicious. And here it is. The recipe that came to me, while walking.
Okay so obviously change is in the air. It is October. The leaves are beginning to change. The temperatures are dropping. Last week we had a rad eclipse. Symbolism everywhere. Do we embrace the change or fight it?
“I feel like change, even if it is by choice, is like when I went skydiving. That moment in the doorway. Exhilarating and the full range of emotions. Fear, anticipation, nervous excitement. You can stand there but at some point you have to leap. I remember standing with my eyes closed and then I called myself out for being a chicken shit and opened them to experience the jump. You may be resistant to go to the door. But at some point you will have to make the leap. What if I fall? But what If I fly/soar type stuff. How do you embrace change? Keep your eyes open and soar into the unknown. Jump” ~Me on Facebook
I love butternut! To celebrate that, I will be posting not just one, but two butternut recipes today! One savory, one sweet.
Do you remember a few weeks ago when I wrote about my new favorite farm, The Pickery? Well click the link to check it out in case you missed it. After my friend Heather and I had our epic journey to the farm and Heather picked a butternut squash with her own hands, we set a date to make dinner. I do have to say, biking over and being in the kitchen with her made me nostalgic and missing having roommates. I was transported back to the days when she’d stand in the doorway while I cooked, watching and asking me questions. A little foreign to me, as I am usually a loner creative. It stretched my comfort zones, and I realize I miss it. I miss having company at home, while I am making something new.
Anyways we decided on making pizza. I have a thing for making pizzas. I think I have posted at least 8 different pizzas here on this website, including one with butternut squash already, but we tweaked/improved it. Not to forget that I want a VW food bus, that serves pizza and pies. We worked for at least an hour on this pizza. It was a bit labor intensive, but worth the sweat. If I were to do this again my suggestion would be: boil and puree butternut squash on my food prep day (Sunday) or make and freeze up some pizza crust ahead of time.
I love when you walk into a party and your social media sparks interest before you even get there! I made this little beauty for the 4th of July for my Paulin family. An amazing customer at the market had nonchalantly suggested I make a fruit pizza if I had extra crust. She had no clue the wheels she had sparked to begin turning…..rapidly. What a magnificent idea!! Plus I had enough pizza crust for me to make this and two others for my boyfriend and I to create His and Hers pizzas, SUCCESS!
I had scored some beautiful beautiful blueberries at the Farmer’s Market. All I needed was to discover some beautiful strawberries for a pop of color and a complete patriotic ode. I was still in the height of my goat cheese filling kick so I decided to make a lovely ‘sauce’ layer with it. Just a quick round in the food processor, a little strawberry slicing, and a quick but pretty fruit layout and I had myself a gorgeous little fruit pizza. Snap a quick pic. Post to Insta. Upload to Facebook. Show-up with the excitement of fruit pizza palpable in the air. I saw this. I want this. Cut it. When are you cutting it? Let’s cut it……now. Nom, nom the sound of happy individuals chewing. A general (maybe dramatized) reaction to my appearance. Continue reading “Fruit Pizza”→
I don’t know why but I have an attraction to pizza. Many times when I’m hiking, day dreaming of kitchen experiments, I repeatedly go back to pizza. Hmm….I wonder if I try this for a crust? Ooh…..what if I top it with that? I have been there done that with pizza. From crusts made with spinach to zucchini, eggplant, cauliflower of course (before it was cool and common), tapioca flour, almond meal, coconut flour, butternut, sweet potatoes, eggs, chicken, and more than I can come up with off the top of my head. But for some reason I am always seeking to improve it. One more crust. Another idea. One more topping combo.
And then I go back to my goal boards. Actually I go back to the mountains. To Green Mountain Falls, Colorado. To that one Sunday, as I walking towards Pikes Peak, with it’s changing Aspen trees and snow capped top. When I stopped right in the middle of the road, hit with epiphany. I don’t want to train kettlebells. I don’t want to be a coach and tell people what to do. I want to be in the kitchen. I want my own business and little baby. I want creative freedom and license. I want to build something of my own. I want to experiment. I want the joy I feel being in the kitchen all the time. I want to cook for others. I want that smile or moan of satisfaction from good tasting food. What?!?! This gluten-free? You made this from scratch? I want my own food bus…..pause. When Julie came back to the kitchen at work to tell me her grilled cheese was fabulous and I need to do my own food venture, I instinctively resounded Continue reading “Plantain Pizza Crust”→