PREP AND COOK TIME: About 20 minutes
MAKES: 4 servings
1. Cut a thawed 1-pound loaf of frozen bread dough into quarters. Shape each portion into a ball.
2. On a lightly floured board, pat each ball into an 8-inch-wide round and rub lightly with olive oil (about 4 teaspoons total). Sprinkle rounds with kosher or coarse salt (½ to ¾ teaspoon total).
3. If desired, cut 1 head roasted garlic in half, squeeze out pulp, and pat equally over bread rounds. Sprinkle lightly with dried thyme (about ½ teaspoon total).
4. Set rounds, 1 at a time, on a cornmeal-dusted bread paddle.
5. When adobe oven is at 550°, slip rounds directly onto clean oven floor. Leave door open and cook until bread is browned, about 5 minutes. Rotate with paddle if necessary to brown evenly. (You can bake pizzas at cooler oven temperatures, but they take longer to cook and don't brown as well.)
Per pizza: 352 cal., 26% (90 cal.) from fat; 8.7 g protein; 10 g fat (1.9 g sat.); 55 g carbo (2.4 g fiber); 730 mg sodium; 5.7 mg chol.
Adobe Oven Ratatouille
PREP AND COOK TIME: About 1 ¼ hours
NOTES: If roasting meat in the adobe oven, skim fat from juices and mix with the ratatouille.
MAKES: 4 cups; 6 to 8 servings
1. Roast 8 Roma tomatoes (1½ lb. total), 2 slender eggplant (¾ lb. total), 2 bell peppers (1 lb. total), 1 onion (6 oz.), and 1 head garlic (2½ oz.).
2. Peel, core, and chop tomatoes; put tomatoes and juice in a bowl. Stem eggplant. Pull skin, stems, and seeds from peppers. Peel onion. Chop eggplant, peppers, and onion and add to bowl. Cut garlic heads in half crosswise and squeeze pulp into bowl.
3. Heat ½ cup chicken broth and ¾ teaspoon dried thyme until boiling. Mix with vegetables and add 1 tablespoon lemon juice and salt and pepper to taste.
Per ½ cup: 60 cal., 6% (3.6 cal.) from fat; 2.3 g protein; 0.4 g fat (0 g sat.); 14 g carbo (2.9 g fiber); 12 mg sodium; 0 mg chol.
Adobe Oven Roasted Salsa
PREP AND COOK TIME: About 1 ½ hours
NOTES: To avoid discomfort, wear plastic gloves when handling chilies.
MAKES: 2 cups
1. Roast 8 fresh poblano chilies (about 1½ lb. total; also called pasillas), 4 fresh Anaheim chilies (about ½ lb. total; also called California or New Mexico), 2 red bell peppers (about ¾ lb. total), and 1 onion (6 oz.). Pull off and discard chili and bell pepper skins, stems, and seeds. Peel onion. Dice vegetables and scoop, with juices, into a bowl.
2. Season salsa with 3 tablespoons lime juice and salt to taste.
Per ¼ cup: 52 cal., 5.2% (2.7 cal.) from fat; 2.2 g protein; 0.3 g fat (0 g sat.); 12 g carbo (2.1 g fiber); 8.1 mg sodium; 0 mg chol.