commit: 89515485f1ba840fba31e4069628825d5aaab51f parent 68c649f844efa2686e3b710b94086d64af16282b Author: rekkabell <rekkabell@gmail.com> Date: Sun, 2 Mar 2025 09:40:16 -0800 *Diffstat:
8 files changed, 15 insertions(+), 13 deletions(-)diff --git a/links/rss.xml b/links/rss.xml@@ -4,7 +4,7 @@ <title>Grimgrains</title> <link>https://grimgrains.com/</link> <description>Grimgrains — a plantbased cooking blog</description> -<lastBuildDate>Fri, 14 Feb 2025 00:00:00 +0900</lastBuildDate> +<lastBuildDate>Sun, 02 Mar 2025 00:00:00 +0900</lastBuildDate> <image> <url>https://grimgrains.com/media/services/rss.jpg</url> <title>Grimgrains — a plantbased cooking blog</title>diff --git a/media/ingredients/tomato.png b/media/ingredients/tomato.pngBinary files differ.diff --git a/media/recipes/stovetop_zaatar_pizza.jpg b/media/recipes/stovetop_zaatar_pizza.jpgBinary files differ.diff --git a/media/recipes/stovetop_zaatar_pizza_04.jpg b/media/recipes/stovetop_zaatar_pizza_04.jpgBinary files differ.diff --git a/site/green_bell_peppers.html b/site/green_bell_peppers.html@@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — green bell peppers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>green bell peppers</h1><img class='right' src='../media/ingredients/green_bell_peppers.png'/><div><p>Green bell peppers, or <b>capsicum</b>, are medium to large in size, with a firm skin that is crisp and juicy. They are an aromatic 'green', almost biter flavor. They are a good source of <b>vitamin C</b> and <b>vitamin A</b>.</p><p>They can be served raw, or baked, sauteed, roasted and grilled. Green bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.</p></div><h2>peppers</h2><div class='small'><p>Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_bell_peppers.html'>green pepper</a>, green bell pepper, <a href='red_bell_peppers.html'>red bell pepper</a>. The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — green bell peppers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>green bell peppers</h1><img class='right' src='../media/ingredients/green_bell_peppers.png'/><div><p>Green bell peppers, or <b>capsicum</b>, are medium to large in size, with a firm skin that is crisp and juicy. They are an aromatic 'green', almost biter flavor. They are a good source of <b>vitamin C</b> and <b>vitamin A</b>.</p><p>They can be served raw, or baked, sauteed, roasted and grilled. Green bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.</p></div><h2>peppers</h2><div class='small'><p>Peppers, or the fruit (botanically berries) of the <b>capsicum plants</b>, have a variety of names depending on place and type. The more spicy varieties are commonly called <b>chili peppers</b>. The large, mild form is called bell pepper, or by color <a href='green_bell_peppers.html'>green pepper</a>, green bell pepper, <a href='red_bell_peppers.html'>red bell pepper</a>. The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.</p></div><ul><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/stovetop_zaatar_pizza.html b/site/stovetop_zaatar_pizza.html@@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop zaatar pizza</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop zaatar pizza</h1><h2>2x23 cm(9 in) pizzas — 90 minutes</h2><img src='../media/recipes/stovetop_zaatar_pizza.jpg'/><div class='col2'><p>First off, forgive the so-so, unphotogenic, borderline unappetizing photo at the top, we only ever prepare pizza in evenings and taking good photos while it's dark is near impossible on this boat. When the days get longer, as winter fades and spring settles in, we hope to take another, better picture of this dish. We can assure you that this pizza kicks some serious ass.</p><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p><p><b>Oven version</b>. To cook these pizzas in the oven, don't pre-cook the dough, lay it out in the desired shape(circle, or rectangle), add the toppings and bake at 230 °C (450 °F) for 15-20 minutes. For a darker top, set the oven to broil for the last 5 minutes(keep watch though). Instead of making 2 pizzas, it's possible to make <a href='../media/recipes/stovetop_pizza_03.jpg' target='_blank'>1 large one</a>.</p></div><dl class='ingredients'><h3>topping</h3><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, medium</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a><u>7 whole olives</u></dt><dt><a href='sun_dried_tomatoes.html'><img src='../media/ingredients/sun_dried_tomatoes.png'/><b>sun dried tomatoes</b></a><u>7 tomatoes</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>35 ml</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>1.5 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>1.5 g</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>10 g</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>5 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>80 ml</u></dt></dl><ul class='instructions'><li>Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes).</li><li>Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced <a href='sun_dried_tomatoes.html'>sun-dried tomatoes</a>(or fresh tomatoes). Set aside.</li><li><b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>, <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later.</li></ul><dl class='ingredients'><h3>dough</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>250 ml, warm</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>7 g</u></dt><dt><a href='instant_yeast.html'><img src='../media/ingredients/instant_yeast.png'/><b>instant yeast</b></a><u>2.70 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>20 ml</u></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a><u>60 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>210 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Measure <i>250 ml (1 cup)</i> of warm <a href='water.html'>water</a>, dissolve <i>7 g (1/2 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a>, then add <i>2.70 g (roughly 1/2 tsp)</i> of <a href='instant_yeast.html'>instant yeast</a> and let it foam and bloom for <u>5-10 minutes</u>(to proof it). Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>.</li><li>In a large bowl, mix <i>60 g (1/2 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>210 g (1 3/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, and <i>5 g (1 tsp)</i> of <a href='sea_salt.html'>salt</a>. Mix well.</li><li>Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine, I add a tiny bit of flour at times if it's too sticky), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for <u>60 minutes</u>, or until it gets nice and puffy(it can take longer if it's cold).</li><li>Sprinkle some more flour onto a working surface and transfer the dough back onto it. Divide the dough into 2 equal balls, then roll out each ball of dough out into a flat 23 cm (9 inch) circle. Allow the dough to rise for an additional <u>90 minutes</u>.</li><li>Preheat a cast iron pan(ours is 23 cm | 9 inch) at low heat, at first for <u>5 minutes</u>, then raise the temperature to high heat for an additional <u>5 minutes</u>. How long it takes to properly depends on the type of heat and the thickness of the skillet. A drop of water dropped into the pan ought to sizzle. Transfer the pizza dough into the pan, stretching it out to occupy the whole bottom of the pan prior to setting it down, then cover the pan with a lid. Lower to medium-low heat and cook for <u>10 minutes</u>, or until the bottom is well browned and crunchy(having a good crunchy bottom crust makes a hell of a difference). <img src='../media/recipes/stovetop_pizza_02.jpg'>Flip the pizza, and cook for an additional <u>10 minutes</u>. Set the dough aside, and repeat for the other half of the dough.<img src='../media/recipes/stovetop_pizza_01.jpg'></li></ul><dl class='ingredients'><h3>assemble</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt><dt><a href='zaatar.html'><img src='../media/ingredients/zaatar.png'/><b>zaatar</b></a><u>15 g</u></dt></dl><ul class='instructions'><li>With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> spice mix overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything.</li><li>Bring the heat up to medium-heat, when hot, cover the pizza and cook it for <u>6-10 minutes</u>. Transfer to a cutting board, slice up and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop zaatar pizza</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop zaatar pizza</h1><h2>2x23 cm(9 in) pizzas — 90 minutes</h2><img src='../media/recipes/stovetop_zaatar_pizza.jpg'/><div class='col2'><p>First off, forgive the so-so, unphotogenic, borderline unappetizing photo at the top, we only ever prepare pizza in evenings and taking good photos while it's dark is near impossible on this boat. When the days get longer, as winter fades and spring settles in, we hope to take another, better picture of this dish. We can assure you that this pizza kicks some serious ass.</p><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p><p><b>Oven version</b>. To cook these pizzas in the oven, don't pre-cook the dough, lay it out in the desired shape(circle, or rectangle), add the toppings and bake at 230 °C (450 °F) for 15-20 minutes. For a darker top, set the oven to broil for the last 5 minutes(keep watch though). Instead of making 2 pizzas, it's possible to make <a href='../media/recipes/stovetop_pizza_03.jpg' target='_blank'>1 large one</a>.</p></div><dl class='ingredients'><h3>topping</h3><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, medium</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a><u>5 whole olives</u></dt><dt><a href='tomato.html'><img src='../media/ingredients/tomato.png'/><b>tomato</b></a><u>1</u></dt><dt><a href='green_bell_peppers.html'><img src='../media/ingredients/green_bell_peppers.png'/><b>green bell peppers</b></a><u>1/2, thinly sliced</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>35 ml</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>1.5 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>1.5 g</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>10 g</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>5 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>60 ml</u></dt></dl><ul class='instructions'><li>Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes). Set cooked onions aside.</li><li>Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as a medium-sized <a href='tomato.html'>fresh tomato</a>(or 7 sun-dried tomatoes) thinly sliced. Set aside.</li><li>Slice 1/2 of a <a href='green_bell_peppers.html'>green bell pepper</a> thinly. Pan-fry the green bell pepper slices at medium-heat until tender. Set aside.</li><li><b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>(optional), <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later.</li></ul><dl class='ingredients'><h3>dough</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>250 ml, warm</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>7 g</u></dt><dt><a href='instant_yeast.html'><img src='../media/ingredients/instant_yeast.png'/><b>instant yeast</b></a><u>2.70 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>20 ml</u></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a><u>60 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>210 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Measure <i>250 ml (1 cup)</i> of warm <a href='water.html'>water</a>, dissolve <i>7 g (1/2 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a>, then add <i>2.70 g (roughly 1/2 tsp)</i> of <a href='instant_yeast.html'>instant yeast</a> and let it foam and bloom for <u>5-10 minutes</u>(to proof it). Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>.</li><li>In a large bowl, mix <i>60 g (1/2 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>210 g (1 3/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, and <i>5 g (1 tsp)</i> of <a href='sea_salt.html'>salt</a>. Mix well.</li><li>Create a well in the flour mixture, and pour the water into it. Stir until the flour is well incorporated. Sprinkle a bit of flour onto a working surface, transfer the dough onto it, and knead the dough anywhere from <u>5 minutes</u>, or until the dough should barely stick to the sides of the bowl(although the bottom still can, and that's fine, I add a tiny bit of flour at times if it's too sticky), don't overknead, in all the dough just needs to hold itself well together. Coat the inside of the mixing bowl with some oil, transfer the dough ball back into it, and coat the top of the dough lightly with some more olive oil. Cover the bowl with a clean damp cloth, leave it in a warm place to rise for <u>60 minutes</u>, or until it gets nice and puffy(it can take longer if it's cold).</li><li>Sprinkle some more flour onto a working surface and transfer the dough back onto it. Divide the dough into 2 equal balls, then roll out each ball of dough out into a flat 23 cm (9 inch) circle. Allow the dough to rise for an additional <u>90 minutes</u>.</li><li>Preheat a cast iron pan(ours is 23 cm | 9 inch) at low heat, at first for <u>5 minutes</u>, then raise the temperature to high heat for an additional <u>5 minutes</u>. How long it takes to properly depends on the type of heat and the thickness of the skillet. A drop of water dropped into the pan ought to sizzle. Transfer the pizza dough into the pan, stretching it out to occupy the whole bottom of the pan prior to setting it down, then cover the pan with a lid. Lower to medium-low heat and cook for <u>10 minutes</u>, or until the bottom is well browned and crunchy(having a good crunchy bottom crust makes a hell of a difference). <img src='../media/recipes/stovetop_pizza_02.jpg'>Flip the pizza, and cook for an additional <u>10 minutes</u>. Set the dough aside, and repeat for the other half of the dough.<img src='../media/recipes/stovetop_pizza_01.jpg'></li></ul><dl class='ingredients'><h3>assemble</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt><dt><a href='zaatar.html'><img src='../media/ingredients/zaatar.png'/><b>zaatar</b></a><u>15 g</u></dt></dl><ul class='instructions'><li>With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> spice mix overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, cooked green bell pepper, tomatoes, and pour the cheese overtop of everything.</li><li>Bring the heat up to medium-heat, when hot, cover the pizza and cook it for <u>6-10 minutes</u>. Transfer to a cutting board, slice up and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/site/sun_dried_tomatoes.html b/site/sun_dried_tomatoes.html@@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sun dried tomatoes</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>sun dried tomatoes</h1><img class='right' src='../media/ingredients/sun_dried_tomatoes.png'/><div><p>Dried tomatoes(often plum tomatoes) are achieved by either using the sun, or an oven, to remove as much moisture as possible, the tomatoes develop a firm texture and slightly acidic flavor. Tomatoes preserved in this way last a long time because they have less moisture. Some dried tomatoes are packed in oil. It's also possible to dry roma, or cherry tomatoes, they will taste sweeter. They can last anywhere between 6-12 months, longer if they are oil-packed. How long they last depends on their moisture content, whether or not they are exposed to air or light, ambient temperature, etc.</p></div><ul><li><a href='stovetop_zaatar_pizza.html'>stovetop zaatar pizza</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sun dried tomatoes</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>sun dried tomatoes</h1><img class='right' src='../media/ingredients/sun_dried_tomatoes.png'/><div><p>Dried tomatoes(often plum tomatoes) are achieved by either using the sun, or an oven, to remove as much moisture as possible, the tomatoes develop a firm texture and slightly acidic flavor. Tomatoes preserved in this way last a long time because they have less moisture. Some dried tomatoes are packed in oil. It's also possible to dry roma, or cherry tomatoes, they will taste sweeter. They can last anywhere between 6-12 months, longer if they are oil-packed. How long they last depends on their moisture content, whether or not they are exposed to air or light, ambient temperature, etc.</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of filediff --git a/src/recipes.c b/src/recipes.c@@ -1466,13 +1466,15 @@ add_part(&stovetop_choco_oat_cookies, &stovetop_choco_oat_cookies_cookies); Recipe stovetop_zaatar_pizza = create_recipe("stovetop zaatar pizza", maindish, "2x23 cm(9 in) pizzas", 20240118, 90); set_description(&stovetop_zaatar_pizza, "<p>First off, forgive the so-so, unphotogenic, borderline unappetizing photo at the top, we only ever prepare pizza in evenings and taking good photos while it's dark is near impossible on this boat. When the days get longer, as winter fades and spring settles in, we hope to take another, better picture of this dish. We can assure you that this pizza kicks some serious ass.</p><p>Making pizza on the stovetop is very possible(essential in our case because we don't have a oven), it is different than its oven-baked equivalent, but we think it is a great and satisfying alternative. It involves cooking the pizza dough and toppings separately (no way to broil the top of the pizza). Baking the crust on the stovetop requires the use of a heavy pan and a good lid(to help trap the heat), and it is also necessary to flip the dough at least once to ensure that it is cooked all the way through.</p><p>We have prepared pizza like this for a few years now, and are quite pleased with the result.</p><p><b>Yeast</b>. When making pizza, I use <a href='https://www.crustkingdom.com/how-much-yeast-in-pizza-dough/' target='_blank'>1% yeast</a> in my dough(that's how I arrived at 2.70 g). I have a small digital scale that permits me to weigh such quantities. It is possible to use active dry yeast instead of instant (1 tsp instant = 1 1/4 tsp active), although it will be necessary the dissolve the yeast in the warm sugar water first for 5-10 minutes(until foamy) to proof it. It is not necessary to proof the yeast, you can add it directly in the flour, but in this recipe I proof my instant yeast because it is a way to ensure that the yeast is still active(it won't bloom if it isn't).</p><p><b>Cheese</b>. We don't overcomplicate things when making cheese for pizza, we like having a runny cheesy sauce, but there are <a href='https://www.noracooks.com/shreddable-vegan-mozzarella/' target='_blank'>other recipes</a> out there for melty, shreddable, plant-based cheeses. Note that the cheese won't melt unless you pop the pizza and toppings back into the cast iron pan on the stovetop at medium-high heat for an additional 5-10 minutes with a lid on.</p><p><b>Flour</b>. Evidently, it is possible to replace the portion of whole wheat flour with 100% all-purpose.</p><p><b>Oven version</b>. To cook these pizzas in the oven, don't pre-cook the dough, lay it out in the desired shape(circle, or rectangle), add the toppings and bake at 230 °C (450 °F) for 15-20 minutes. For a darker top, set the oven to broil for the last 5 minutes(keep watch though). Instead of making 2 pizzas, it's possible to make <a href='../media/recipes/stovetop_pizza_03.jpg' target='_blank'>1 large one</a>.</p>"); RecipePart stovetop_zaatar_pizza_topping = create_part("topping"); -add_instruction(&stovetop_zaatar_pizza_topping, "Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes)."); -add_instruction(&stovetop_zaatar_pizza_topping, "Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as some thinly-sliced <a href='sun_dried_tomatoes.html'>sun-dried tomatoes</a>(or fresh tomatoes). Set aside."); -add_instruction(&stovetop_zaatar_pizza_topping, "<b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>, <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later."); +add_instruction(&stovetop_zaatar_pizza_topping, "Cut <i>1 medium</i> <a href='yellow_onion.html'>yellow onions</a> into thin slices. Pan-fry the onion slices in <a href='olive_oil.html'>olive oil</a> at medium-heat until the onions are lightly browned and tender. Set aside. (I like to add a very tiny pinch of baking soda to hasten the browning of the onions, with <a href='https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/' target='_blank'>this technique</a> it takes <u>8 to 10 minutes</u>, otherwise it can take 45 minutes). Set cooked onions aside."); +add_instruction(&stovetop_zaatar_pizza_topping, "Slice some <a href='black_olives.html'>black olives</a> (I cut whole pitted olives lengthwise in 3's), as well as a medium-sized <a href='tomato.html'>fresh tomato</a>(or 7 sun-dried tomatoes) thinly sliced. Set aside."); +add_instruction(&stovetop_zaatar_pizza_topping, "Slice 1/2 of a <a href='green_bell_peppers.html'>green bell pepper</a> thinly. Pan-fry the green bell pepper slices at medium-heat until tender. Set aside."); +add_instruction(&stovetop_zaatar_pizza_topping, "<b>Cheese</b>: In a small bowl, add <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder(dry)</a>(optional), <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see to <a href='mustard_from_seed.html'>make your own mustard</a>). Add <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not too watery. Reserve for later."); add_serving(&stovetop_zaatar_pizza_topping, &yellow_onion, "1, medium"); add_serving(&stovetop_zaatar_pizza_topping, &olive_oil, "15 ml"); -add_serving(&stovetop_zaatar_pizza_topping, &black_olives, "7 whole olives"); -add_serving(&stovetop_zaatar_pizza_topping, &sun_dried_tomatoes, "7 tomatoes"); +add_serving(&stovetop_zaatar_pizza_topping, &black_olives, "5 whole olives"); +add_serving(&stovetop_zaatar_pizza_topping, &tomato, "1"); +add_serving(&stovetop_zaatar_pizza_topping, &green_bell_peppers, "1/2, thinly sliced"); add_serving(&stovetop_zaatar_pizza_topping, &tahini, "35 ml"); add_serving(&stovetop_zaatar_pizza_topping, &ground_turmeric, "1.5 g"); add_serving(&stovetop_zaatar_pizza_topping, &garlic_powder, "1.5 g"); @@ -1495,7 +1497,7 @@ add_serving(&stovetop_zaatar_pizza_dough, &all_purpose_flour, "210 g"); add_serving(&stovetop_zaatar_pizza_dough, &sea_salt, "5 g"); add_part(&stovetop_zaatar_pizza, &stovetop_zaatar_pizza_dough); RecipePart stovetop_zaatar_pizza_assemble = create_part("assemble"); -add_instruction(&stovetop_zaatar_pizza_assemble, "With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> spice mix overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, sun-dried tomatoes, and pour the cheese overtop of everything."); +add_instruction(&stovetop_zaatar_pizza_assemble, "With the pizza dough in the cast iron pan, brush the top of the pizza with a thin coat of <a href='olive_oil.html'>olive oil</a>, sprinkle a generous amount of <a href='zaatar.html'>za'atar</a> spice mix overtop (the zaatar will stick to the olive oil). Then add the olives, cooked onions, cooked green bell pepper, tomatoes, and pour the cheese overtop of everything."); add_instruction(&stovetop_zaatar_pizza_assemble, "Bring the heat up to medium-heat, when hot, cover the pizza and cook it for <u>6-10 minutes</u>. Transfer to a cutting board, slice up and enjoy!"); add_serving(&stovetop_zaatar_pizza_assemble, &olive_oil, "30 ml"); add_serving(&stovetop_zaatar_pizza_assemble, &zaatar, "15 g");