Dec. 21 Pizza Party, in Celebration of a "New Society"
Well, we made it...at least long enough to post our last blog in our 21 Days to Prepare Series! Thank you to all our readers who have joined us on this journey and a big shout out to all of our authors who shared their skills, musings, humour, advice, and even skepticism with us.
The Mayan prediction of the end of the world (although, I don't even think it was a Mayan prediction and, if it was, it was more of a hopeful, let's get it together and love one another kind of thing) provided an apt metaphor for today’s troubled times, with natural disasters and climate-related wild weather, not to mention economic and social collapse at the door. In 21 Days to Prepare, our authors created a toolkit for resiliency, demonstrating that although we have serious tasks ahead of us, if we meet these challenges with a sense of humour, gratitude, lightheartedness, community and a willingness to adapt, things may just turn out in the end. Here's to new beginnings!
On that note, our last post comes from John Kivirist and Lisa Ivanko - authors of Farmstead Chef,ECOpreneuring: Putting Purpose and the Planet Before Profits and Rural Renaissance: Renewing the Quest for the Good Life. They share a sensational pizza recipe and a peek into their lives at Inn Serendipity in Winsconsin.
It’s a quick and easy pizza since the crispy crust is not yeast-based so it doesn’t need to rise. What makes this pizza exceptional are the ingredients: the fresh vegetables, homemade sauce and quality cheeses and fresh crust, all made by hand.
2 c. flour
½ c. whole wheat flour
1 ½ t. baking powder
½ t. salt
¼ c. butter (½ stick)
1 c. milk
2 c. tomato sauce (see 21 Days to Prepare blog Day Nine)
pizza toppings of choice
½ t. canola oil
• Place the two flours, baking powder and salt into the food processor and pulse until mixed. Drop in the butter pieces and pulse until large crumbs form.
• With the motor running, pour in the milk and process just until a clump of dough forms.
• Scrape the dough onto a lightly floured surface. Form 4 balls. Roll out each ball with a lightly floured rolling pin into an 8-inch circle.
• Place two circles on a lightly oiled baking sheet. Top with the toppings of your choice and bake at 450 degrees for 12 to 15 minutes or until golden on top and bottom. Peek underneath the crust to make sure it’s golden brown.
• Serve immediately. If there are any leftovers, they’re best reheated in the oven to maintain the crispiness of the crust.
Yield: 4 pizzas.
Pizza coming out from a hot stone in convection oven. John D. Ivanko/farmsteadchef.com
Book trailer for Farmstead Chef
Links to the 21 Days:
Day One: It's the End of the World as we Know it...or is it? New Society Publishers
Day Two: It'll all turn out in the end. Or will it? Ellen LaConte
Day Three: Collecting Rainwater Albert Bates
Day Four: Building Awareness of your Surroundings Eric Brown
Day Five: The Beginning of the Gaian Calendar Gaia Trust
Day Six: Conversation Skills You Needed Yesterday Cecile Andrews
Day Seven: Permaculture: How I'm Preparing for a Local Future Peter Bane
Day Eight: Peak Oil Advice from German Poets John Michael Greer
Day Nine: Try Something New for a Sunday Night Dinner John Ivanko and Lisa Kivirist
Day Ten: Resiliency: It's Not Just a Catch Phrase, It's a Way of Life Wendy Brown
Day Eleven: On the Eve of the Prophecy, from a Squat in the Woods Miles Olsen
Day Twelve: A Woman, a Plan and a Canard... Sharon Astyk
Day Thirteen: How to Make Your Own Fence and Gate for Free Oscar and Karen Wills
Day Fourteen: Taking the 'Burbs: Square Yard Gardening' Ellen LaConte
Day Fifteen: It NOT all or Nothing Deborah Niemann
Day Sixteen: Tending the Fire Darrell Frey
Day Seventeen: Message from the Mayans to Us: Act Your Age, Not Your Shoe Size! Stephen Hren
Day Eighteen: 2012 Climate Change and Permaculture Starhawk
Day Nineteen: Advice for the End of the World... Or the Start of a New One Neal Gorenflo
Day Twenty: An Outpouring of Support for Preparedness? Richard Freudenberger