Muffin Tin Chef by Matt Kadey (good beach reads .TXT) 📕

1/4 teaspoon ground nutmeg

1 tablespoon grainy or Dijon mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons unsalted butter

3/4 cup panko (Japanese-style) bread crumbs

Cook the macaroni according to the package instructions until al dente. Preheat the oven to 375°F. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne, if using, nutmeg, mustard, salt, and pepper and mix well. Divide the mixture among 12 medium muffin cups. Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes. Let cool for 5 minutes before unmolding.

PIZZA DOUGH

On the following pages you’ll find a trio of ways to jazz up pizza night or a potluck. Consider getting the kids involved in the assembly of the pizza cups. If you want to serve up more than one flavor, you could even use half of the dough for one recipe and the other half for another. Certainly you can use store-bought pizza dough to save time, but I often find the results are better when you make your own. And this no-fuss crust recipe doesn’t require a culinary arts degree to master. Serves 6, makes enough for 12 muffin-size pizzas

3/4 cup plus 2 tablespoons lukewarm water (105 to 115°F)

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon coconut palm sugar or other granulated sugar

1/2 teaspoon salt

1 cup whole wheat flour (preferably not pastry)

1 cup all-purpose flour or bread flour

2 tablespoons yellow cornmeal

In a large bowl, stir together the water, yeast, sugar, and salt. Let stand until the yeast has dissolved, about 5 minutes. Add the whole wheat flour, all-purpose or bread flour, and cornmeal to the bowl and mix until the dough begins to come together. If it’s too crumbly, add more water 1 tablespoon at a time until it holds together. (The dough should look somewhat dry). Place the dough on a floured work surface and knead until smooth and elastic, about 5 minutes. If an indentation remains in the dough when pressed with your finger, it’s ready for rising. Place the dough in a bowl with a little oil, turn to coat, and cover with a clean kitchen towel. Set aside in a warm, draft-free place until roughly doubled in size, about 1 hour.

SPINACH PESTO—BACON PIZZA

Serves 6 F

2 cups packed spinach

1/3 cup grated Parmesan cheese (about 2 ounces)

1/4 cup coarsely chopped walnuts or pine nuts

2 cloves garlic, chopped

juice of 1/2 lemon

1/4 cup extra-virgin olive oil

1 recipe Pizza Dough (page 71)

1/2 pound cooked Canadian bacon, diced (about 1 cup)

1 cup sliced cherry tomatoes

3/4 cup shredded white cheddar cheese (about 2 ounces)

salt

In a food processor, pulse together the spinach, Parmesan cheese, walnuts or pine nuts, garlic, lemon juice, and salt to taste until the spinach is finely chopped. With the motor running, add the olive oil in a thin stream through the feed tube and blend until well combined.

Divide the pizza dough into 12 equal balls. Flatten one ball into a 6-inch round and stuff into a medium muffin cup. Repeat with the remaining rounds. Spread pesto in the bottom of the dough cups and top with the bacon, tomatoes, and white cheddar cheese. Bake until the crust is golden and crisp, about 15 minutes. Let cool for several minutes before unmolding. Garnish with additional pesto.

CHICKEN ITALIANO PIZZA

Serves 6 F

1/2 pound cooked boneless chicken breast or thigh meat, diced (about 1 cup)

1 cup marinara sauce, store-bought or homemade (see page 59)

2 garlic cloves, minced

1/3 cup sliced black olives

1/3 cup torn fresh basil, plus more for garnish

1/4 teaspoon red pepper flakes (optional)

1 cup shredded mozzarella (about 4 ounces), divided

1 recipe Pizza Dough (page 71)

salt and pepper

Preheat the oven to 400°F. In a large bowl, stir together the chicken, marinara sauce, garlic, olives, basil, red pepper flakes, if using, 1/2 cup of the mozzarella, and salt and pepper to taste. Divide the pizza dough into 12 equal balls. Flatten one ball into a 6-inch round and stuff into a medium muffin cup. Repeat with the remaining rounds. Divide the chicken mixture among the dough cups and top with the remaining mozzarella. Bake until the crust is golden and crisp, about 15 minutes. Let cool for several minutes before unmolding, and garnish with additional basil.

BUTTERNUT SQUASH AND CARAMELIZED ONION PIZZA

Serves 6 V, F

1 tablespoon unsalted butter

1 large sweet onion, thinly sliced

1 tablespoon coconut palm sugar or brown sugar

1 teaspoon balsamic vinegar

1/2 pound butternut squash, cubed (you can also use frozen winter squash)

1 tablespoon chopped fresh sage or

1 teaspoon dried sage

1/4 teaspoon salt

1/4 teaspoon pepper

1 recipe Pizza Dough (page 71)

1 cup chopped arugula

2/3 cup diced roasted red pepper

3/4 cup crumbled semisoft goat cheese (about 3 ounces)

Melt the butter in a large saucepan or skillet over medium heat. Add the onion and cook until translucent, 4 to 5 minutes. Stir in the sugar and balsamic vinegar. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the onion is very soft and caramelized, about 30 minutes.

Roast, steam, or boil the squash until tender. Transfer to a medium bowl, mash with a fork or potato masher, and mix in the sage, salt, and pepper.

Preheat the oven to 400°F. Divide the pizza dough into 12 equal balls. Flatten one ball into a 6-inch round and stuff into a medium muffin cup. Repeat with the remaining