Directions

1. Preheat oven to 400 degrees F.
2. Cook gnocchi in salted water according to directions. Drain and return to pot and reduce heat to low.
3. Pour milk over the gnocchi and stir well. Add the brie slowly, stirring gently to encourage melting. Add figs, salt and pepper, and use a spatula to scrape the entire mixture into a small casserole dish or an 8" pie pan. Bake for 10-12 minutes or until bubbly.
4. While the gnocchi bakes, toss the arugula with the olive oil and balsamic. To serve, place a serving of the hot gnocchi on a plate topped with the arugula and additional fresh cracked pepper.

Directions

1. Combine water, yeast and sugar and set aside in a warm place until it begins to foam (4-5 minutes). 
2. Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour. Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. If you're using a mixer, now is the time to switch to the dough hook. Knead (either by turning on your machine or by hand) for 2-3 minutes. Set aside in an oiled bowl, covered with a damp dish towel in a warm place (like an oven that has been turned on and then turned off and allowed to cool a bit but is still warm) for 30 minutes. 
3. After dough has doubled in size, punch down and allow to rise for another 30 minutes (20 if you're impatient) then you can do almost ANYTHING! See below my favorite uses for pizza dough.

• Pizza, obviously. Sauce (I like pesto), cheeses (or not!), veggies, meats, whatever. Bake at 475 on a floured pizza pan or stone for 15-20 minutes until the crust is golden-brown and the cheese is melted and browned in spots.
• Calzones Simply roll dough out into an 6-inch circle, fill with your favorite ingredients, fold over, pinch the edges together until sealed, brush the top with olive oil and bake at 475F on a floured baking tray for 15-20 minutes until crust is golden brown.
• Cinnamon rolls They can even be prepared the night before and left in the refrigerator and then baked in the morning. Roll dough out into a 12-inch by 8-inch rectangle. Brush with melted butter and sprinkle with cinnamon and sugar. Roll up tightly to form an 8-inch cylinder. Cut into 1-inch slices and bake at 375F for 10-15 minutes. To make a quick glaze, combine 1/4 cup melted butter with 1/2 cup powdered sugar and drizzle over hot cinnamon rolls.
• Flatbread I love to roll out a small ball of dough, sprinkle it lightly with sea salt (or garlic and fresh parsley if I'm feeling festive!), and fry it in 1 teaspoon of olive oil on both sides until it is bubbly and browned in spots. Can be served like naan with Indian food or as a delicious accompaniment to soups. Also delicious sliced in wedges and served with hummus or topped with lightly dressed baby spinach and goat cheese and folded over. Instant dinner.
• Homemade tortillas While not a strictly traditional tortilla recipe, thinly rolled and lightly fried bits of pizza dough double very tastily as flour tortillas. I especially love to fill them with cotija cheese, black beans, avocado, onions and cilantro.
• Parmesan bread sticks These are a great way to make a simple salad seem like a special dinner. Simply roll pieces of pizza dough into thin-ish 6-inch cylinders and twist. Sprinkle with parmesan cheese and sea salt and bake at 400F for 10-12 minutes until the bottoms are browned and the cheese is melted and brown in spots.

Nearly every yeasted bread dough can be substituted by pizza dough. I am telling you, keep this stuff in your fridge--it'll last in a plastic airtight bag for about a week--and you will never go hungry or order takeout unnecessarily again.

Directions

1. Combine water, yeast and sugar and set aside in a warm place until it begins to foam (4-5 minutes). Meanwhile in a bowl, mixer w/paddle or a food processor, combine salt and flour. Slowly stream in the yeast mixture and add the olive oil. If using a mixer or food processor, turn on and allow ingredients to combine until they form a ball of dough. If you’re using a mixer, now is the time to switch to the dough hook. Knead (either by turning on your machine or by hand) for 2-3 minutes. Set the dough aside in an oiled bowl, covered with a dish towel for 30 minutes. After dough has doubled in size, punch down and allow to rise for another 30 minutes.
2. While the dough rises, heat 2 tbsp olive oil over medium-low heat in a medium-sized frying pan. Add the onions and caramelize very slowly, stirring occasionally. This should take about 20 minutes. Remove from heat and set aside
3. Once the dough has finished rising, preheat oven to 475 degrees F. Dust a clean, flat surface with flour. Using a floured rolling pin (or a wine bottle, in a pinch), roll the dough out into a 12" circle--it should be very thin. Transfer the pizza onto a floured cookie sheet, pizza pan or a hot pizza stone, if you have one. Using a pastry brush (or your clean fingers), brush the dough with 1 tbsp of olive oil and scatter it with the pears, onions, and crumbled gorgonzola. Bake for 12-15 minutes or until the crust is golden-brown, the cheese has melted and the top of the pizza is browned in spots.
4. While the pizza bakes, toss the greens and cranberries with 1 tbsp olive oil, 2 tbsp balsamic vinegar, and salt and pepper to taste.
5. To serve, heap the dressed greens over the hot pizza. Cut into wedges.

Directions

1. Pour salsa plus 1/2 cup water in a large, deep skillet and heat over medium heat. Add the chips (it helps to break them up a little bit as you add them). Move the chips around with a spatula a little to ensure the salsa-water mixture coats all the chips. Allow to cook over medium heat, stirring occasionally for 6-7 minutes or until the chips begin to soften.
2. Once chips have softened, add the eggs, cilantro, scallions, and jalapeno. Stir to incorporate all ingredients and finish cooking as you would scrambled eggs, stirring occasionally. Just as the eggs have set (it should take 6-7 minutes), lightly fold in the shredded cheese, salt and pepper. Serve garnished with additional cilantro and a little extra salsa, if desired.

Directions

1. Grease an 8" pie pan and set aside. In a large bowl, combine flour and salt. Using a fork or a pastry cutter, cut in the butter for several minutes until the flour and butter come together into pea-sized pieces. Slowly work in the water (you may not need it all) until a very soft dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 375 degrees F. After the dough has been refrigerated for 30 minutes, remove from fridge and roll out using a rolling pin (or a wine bottle in a pinch) on a floured surface until it is about 10" in diameter. Gently lift into the greased pie pan and press into the sides. Bake the pie shell in the oven for 15 minutes until lightly brown. Allow to cool slightly.
3. In a large bowl, beat the eggs together with the milk. Add a pinch of salt and enough pepper that the specks are visible. Whisk in the tarragon. Pour the egg mixture into the pre-baked pie shell. Drop the brie pieces and artichoke hearts into the egg mixture, distributing evenly. Top with more pepper.
4. Bake for 40-50 minutes or until the crust is brown and the filling is firm.