Air Fryer Recipes: (Pizza, Chicken Thighs, Corn on the Cob, Salmon , Chickpeas, French Fries and Kale Chips)

 Pita Pizzas (8 minutes)            

pita bread

marinara sauce

shredded mozzarella cheese

Chicken Thighs (20 minutes)

7 small chicken thighs

olive oil

paprika

salt and pepper

Corn on the Cob (8 minutes)

Salmon (10 minutes)

Chickpeas (15 minutes)

chickpeas

olive oil

 salt

French Fries (18 minutes, Chip Setting)

sliced potatoes

olive oil

paprika

salt

Kale Chips (8 minutes)

kale, chopped into bite sized pieces

olive oil

salt

Air Fryer English Muffin Pizzas

 4 English muffins

marinara sauce

shredded mozzarella cheese

mini pepperoni, optional

 

Put parchment paper in bottom of fryer. Set Fryer to 400 degrees for 4 minutes. 

Recipe:  six sisters stuff

Broccoli and Sausage Skillet Pizza

 1/2 cup chopped peeled broccoli stems plus 1 cup bite-size broccoli florets (about 4 oz total), divided

1/4 cup fresh basil

1/4 cup toasted walnuts

1 clove garlic, smashed

1 Tbsp lemon zest, reserved

1 Tbsp lemon juice

1/4 tsp salt

2 Tbsp extra virgin olive oil

6 oz Italian sausage, casing removed

1 lb whole-wheat pizza dough

4 oz sliced fresh mozzarella cheese, torn into pieces

12 grape tomatoes, halved

2 Tbsp freshly grated Parmesan cheese

1/4 tsp ground pepper

 

1.  Preheat oven to 450 degrees.  Coat a 12 inch cast-iron skillet with cooking spray or olive oil.

2.  Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor. Pulse until finely chopped.  Add oil and process to combine.

3.  Cook sausage in small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes. 

4.  Working on a lightly floured surface, roll ad stretch pizza dough into a 12 inch circle. TRansfer to the prepared pan, pressing the dough 1 inch up the sides.  Spread the dough with the pesto and sprikle with the sausage, broccoli florets, lemon zest, mozzarella, tomatoes, Parmesan and pepper.

5.  Bake the pizza until the crust is golden brown and the cheese is browned in spots, 30 to 35 minutes.  Let stand for 10 minutes before serving.

Serves 4-6

 

 

 

 

1.  Preheat oven to 450 degrees.  COat a 12 inch cas-iron skillet with cooking spray or olive oil

2.  Combine broccoli stems, basil, walnuts, garlic, lemon juice adn salt in a food precessor.  Pulse until finely chopped.  Add oil adn process to combine.

Eggplant Pizza

 1 large eggplant, cut into slices about 12 

olive oil

3 cups marina sauce

1/2 cup mozzarella cheese, shredded

1/4 cup basil, chopped fine

1 Tbsp garlic powder

1 tsp salt and pepper

bit more mozzarella cheese and cheddar cheese, for topping

Put eggplant slices on a baking sheet and sprinkle with salt on both sides. Let is sit for 20 minutes to release the water content in eggplants.  Dry eggplant slices with a paper towel.  Brush each with olive oil. Bake in a 350 degree oven for 20-25 minutes.

In a small bowl add marinara sauce, mozzarella cheese, basil, garlic powder, salt and pepper. Spoon sauce mixture  on top of each eggplant slice. Top with more cheese and bake for another 1-2 minutes, until the cheese melts.

Zucchini Crust Pizza

 1/4 - 3/4 cups all-purpose flour

1/4 tsp salt

2 cups shredded part-skim mozzarella cheese, divide

1/2 cup grated Parmesan cheese, divided

2 small tomatoes, halved and sliced

1/2 cup chopped red onion

1/2 cup julienned bell pepper

1 tsp dried oregano

1/2 tsp dried basil

chopped fresh basil, optional

1.  Preheat oven to 450 degrees. In a large bowl, combine first 4 ingredients; stir in 1/2 cup mozzarella  cheese and 1/4 cu Parmesan cheese.  Transfer to a 12 inch pizza pan coated generously with cooking spray; spread to a 11 inch circle.

2.  Bake until golden brown, 13-16 minutes.  Reduce oven setting to 400 degrees.  Sprinkle with remaining mozzarella cheese; top with tomatoes, onion, pepper, herbs and remaining Parmesan cheese.  Bake until edges are golden brown and cheese is melted, 10-15  minutes.  Sprinkle with chopped fresh basil, if desired.

Greek Watermelon Pizza

 1 center-cut slice of watermelon, about 1 inch thick

1/4 cup crumbled feta cheese

1/8 cup diced tomato

1 Tbsp Kalamata olives, pitted and finely chopped

1 Tbsp chopped fresh mint

Cut the round watermelon slice into 6 to 8 wedges, but keep them arranged into a circle.  (like a pizza)

Sprinkle feta cheese, tomato, olives, and mint evenly over the watermelon.  Serve immediately.

Homemade Pizza Crust

 2 1/4 tsp active dry yeast (or 1 pkg)

1/2 tsp brown sugar

1 1/2 cups warm water

 

Mix together in a large bowl and rest for 10 minutes.

1 Tbsp Italian seasoning

1 tsp garlic powder

1/2 tsp onion powder

2 Tbsp olive oil

1/2 cup grated Parmesan cheese

 

Mix together with the yeast.

 

2 1/2 cups flour ( 3 1/2 cups total)

 

Start adding 2 1/2 cups flour.  Knead and add more flour on the counter until its not sticky anymore.  Put back in a bowl that has been sprayed with nonstick cooking spray and cover with a towel for 1 hour to rise.  

Punch down and using a rolling pin make 1 large pizza or 6-8 small individual pizzas.  If making 1 large spray a baking sheet and cover with pizza dough.  

Topping:

Prego tradition sauce

shredded cheese

canadian bacon/pineapple

pepporoni

Bake at 425 degrees for 15 minutes.  Check the bottom to see if its golden brown.  

Recipe:  Six Sisters Stuff

Homemade Pizza

 Crust

3 to 4 1/2 cups bread flour

1 tsp yeast

1 1/2 Tbsp salt

2 cups water

 

Mix together in a bowl. Let rest for 2-3 minutes and mix again.  Cover for 1 hour.

 

Sauce

1 large can Marzano whole peeled tomatoes

little salt

 

Mix by hand in a bowl until blended

 

basil

Mozzerella cheese

Parmesan cheese

On a floured surface push out air from the dough and form a circle.  Sprinkle olive oil around edge of the crust.  Add tomato sauce and basil leaves.  In a high temperature oven 425 to 500 degrees bake for 5-10 minutes.  Take out and add cheese.  Put back in the oven until cheese melts.

 

Tortilla Pizza

Serves 2

2 flour or corn tortillas

olive oil

1 tomato, sliced thin (6 slices)

1/2 onion, sliced thin

salt and pepper

2 tsp basil, sliced

1/2 to 1 cup Mozzarella cheese, shredded

In a baking pan pour 2 tsp olive oil onto aluminum foil. Rub tortilla in the oil on both sides. Add 3 sliced tomato slices on each tortilla. Then add sliced onions, salt and pepper, basil and cheese.  Sprinkle with olive oil.  Bake in a 400 degree oven for 12 to 15 minutes. Top with more basil.

Pizza Dough

2/3 cup warm water
1 pkg yeast (not instant)
1 tsp sugar
1 3/4 cup all-purpose flour
1 Tbsp olive oil
1 1/2 tsp kosher salt or 1 tsp regular salt

In a small bowl stir together warm water, yeast and sugar.  Let sit for 5 minutes.  It will start to bubble if the yeast is active and fresh.  In a larger bowl add flour olive oil and salt. Add in yeast mixture.  Mix together. It will come to a ball form. (don't need a mixer)  Knead until it doesn't stick to counter about 5 minutes. Might need to flour counter. It will be springy.  Brush a clean bowl with olive oil and place the ball of dough inside.  Cover with plastic wrap.  Ready when its double in size. Using your knuckles and fingers form ball into a circle or rectangle. Keep a nice edge for the crust.  Place on a pan.  Bake in the oven on the highest setting 500 or 475 degrees for 5-10 minutes. 

Store bought pizza dough
Form into a ball and let sit in a bowl for at least 15 minutes.

Toppings:
pepperoni
sausage
Canadian bacon
pineapple
mushrooms
spinach
chicken
bbq sauce
onions
garlic
green bell peppers

Crescent Roll Veggie Pizza

Prep Time: 15 minutes Cook Time: 15 minutes Total Time 30 minutes

Yield: 12-15 slices

2 tubes of refrigerator crescent rolls

1 8oz package of cream cheese, softened

3 Tbsp sour cream

1 envelope of dry ranch salad dressing mix

¼ cup of fresh dill, chopped small

1 small head of broccoli

3 large carrots

1 red bell pepper

1 yellow bell pepper

1 English cucumber

1. Preheat the oven to 350 degrees as directed on the crescent roll package instructions.
2. Spread crescent rolls across the cookie sheet, covering the cookie sheet and sealing the cuts between each of the rolls.
3. Bake according to crescent roll package instructions.
4. Cool completely before adding toppings (you can also cool it and lightly cover it with a paper towel and leave on the countertop overnight).
5. In a medium-sized bowl, add softened cream cheese, sour cream, ranch dip and fresh dill; stir until fully mixed.
6. Chop all veggies very small and toss them all together in a bowl.

To assemble the pizza:

1. Spread the ranch dill dip all over the baked and cooled crescent roll pizza base.
2. Add chopped mixed veggies.
3. Cut into equal squares and serve.

Crescent Roll Veggie Pizza

2 tubes of refrigerator crescent rolls

1 8oz package of cream cheese, softened

3 Tbsp sour cream

1 envelope of dry ranch salad dressing mix

¼ cup of fresh dill, chopped small

1 small head of broccoli

3 large carrots

1 red bell pepper

1 yellow bell pepper

1 English cucumber

1. Preheat the oven to 350 degrees as directed on the crescent roll package instructions.
2. Spread crescent roll across the cookie sheet, covering the cookie sheet and sealing the cuts between each of the rolls
3. Bake according to crescent roll package instructions.
4. Cool completely before adding toppings (you can also cool it and lightly cover it with a paper towel and leave on the countertop overnight)
5. In a medium-sized bowl, add softened cream cheese sour cream, ranch dip and fresh dill; stir until fully mixed.
6. Chop all veggies very small and toss them all together in a bowl.

To assemble the pizza:

1. Spread the ranch dill dip all over the baked and cooled crescent roll pizza base.
2. Add chopped mixed veggies.
3. Cut into equal squares and serve.

Pizza Crust

Thick-Crust Pizza:
1 cup warm water
2 tsp. yeast
1/3 cup oil
1 Tbsp. sugar
1 tsp. salt
3 cups flour
Pizza Sauce
3 cups grataed mozzarella cheese
Parmesan cheese
Choice of toppings:
Pepperoni, sausage, hamburger, ham, mushrooms, olives, peppers, onions, tomatoes, pineapple, etc...

Stir water, yeast, oil, and sugar together.  Let rest 5 minutes.  Stir in salt and flour.  Turn onto lightly floured surface and knead 3-4 minutes.  Refrigerate until ready to use.  Divide dough in half.  Roll each half into large circle.  Grease 2 pizza pans.  For a crisper crust, sprinkle pans with cornmeal.  Lay dough on pizza pans.  Press dough from the center to the outside edges of pan, pushing the dough to make a thick-edged crust.  Pour sauce over dough.  Sprinkle with mozzarella and Parmesan cheese and toppings of choice.  Bake at 450 for 15-20 minutes, or until crust is golden brown.  Slice and serve hot.

Thin and Crispy Crust:
Follow above recipe, but add 1 tsp. vinegar to the oil and sugar.  Divide dough into 3 parts.  Bake according to recipe.