Pulled Pork

Pulled Pork

Ingredients:

• 5 Lb Pork shoulder

• 1 Lg Onion, sliced

• 4 Tbs Teeny Tiny Spice Jamaican Jerk

• 28 oz. Crushed tomatoes

• 2 Tbs Maple syrup

• ¼ C Lime juice

 Instructions:

1. Preheat oven to 350°F.

2. Place pork shoulder in an oven-proof pot over medium heat with the fat side down.

3. Cook on stove-top for 10 minutes, allowing the fat to render off.

4. Remove meat from the pan.

5. Add sliced onion into the pan and allow it to cook for 5 minutes, stirring frequently.

6. Stir in the Jamaican Jerk spice, tomatoes, maple syrup and lime juice.

7. Place the pork shoulder back into the mixture and add additional water until the meat is covered.

8. Cover the pot and place in oven. Cook for about 5 hours.

9. Remove pork shoulder from broth.

10. Take meat off the bone and shred.

11. Add the meat back to the sauce and cook on stove top to reduce liquid if it is too runny.

Serve on a toasted bun as a sandwich or with a side of mashed potatoes or coleslaw.

Beef Chili

Beef Chili

You can adjust the heat in this chili by adding more or less of the Chocolate Chili spice as you like, so us the 2 tablespoon measurement as a starting place. The flavor of this chili is robust and heart-warming.

Ingredients:

• 1 1/2 lbs Cubed beef

• 1 Lg Onion, chopped

• 2 Tbs Teeny Tiny Spice Company Chocolate Chili

• 1 Bottle dark beer

• Water or beef broth to cover

• 1/2 C Crushed tomato (optional)

• Salt to taste

Instructions:

1. Brown the beef in a sauté pan.

2. Add the onion and sauté for another 2-3 minutes.

3. Add in the Chocolate Chili, stirring to combine.

4. Add the beer, crushed tomato (if using) and enough water to cover all of the ingredients.

5. Simmer until tender, adding liquid if needed to maintain a saucy consistency.

6. Add salt and additional Chocolate Chili spice blend to taste.

7. Serve over rice or with tortillas.

Coconut Milk Curry

Coconut Milk Curry

This dish could have been found on the menu of London’s Oriental Club in the 1850’s. Easy to prepare, this spicy comfort food can be served alone or over rice as the focus of a meal.

 Ingredients:

• 1 1/2 lbs Chicken breast cut into chunks or firm tofu, cubed

• 2 Tbs Olive oil

• 1 lg Onion

• 15 oz Coconut milk

• 3 Tbsp Teeny Tiny Spice blend of choice

• 1 Tbs Apple Cider vinegar

• 1/2 tsp Salt

Suggested Teeny Tiny Spice blends: British Curry, Vadavan, Vindaloo, Tandoori Masala

 Instructions:

1. In a heavy skillet over medium heat, lightly brown the chopped onions in oil.

2. Add the chicken or tofu and stir to brown.

3. Stir in the salt and spice.

4. Add the coconut milk and vinegar.

5. Cover and gently simmer for 30 minutes.

6. Before serving, reduce the sauce to your desired thickness and season with additional salt if needed.

Chicken Kebabs

Chicken Kebabs

Ingredients":

• 1 Lb Boneless, skinless chicken breast

• 2 Tbs Olive oil

• 2 Tbs Teeny Tiny Spice Company Cajun Spice

• 1 Tbs Fresh lime juice

• 1 Red bell pepper

• 1 Onion

• Cherry tomatoes

• Salt To taste

Instructions:

1. Cut chicken into 1 inch chunks and place in a small bowl.

2. Add Cajun Spice and toss to coat well.

3. In a separate small bowl, combine olive oil, lime juice and a pinch of salt to create marinade.

4. Pour marinade over chicken, mix well and refrigerate 1 hour to overnight.

5. Heat grill.

6. Slice pepper into 1 inch square pieces and same with onion.

7. Thread each skewer with alternating pieces of onion, pepper, chicken and tomato.

8. Place on hot grill and cook about 7 minutes on each side or until done.

Fish Tacos

Fish Tacos

Ingredients:

• 1 Lb White, skinless flaky fish such as cod or halibut

• 1-2 Tbs Butter or olive oil

• 6 Flour tortillas

• 1-2 Tbsp Choice of Teeny Tiny Spice blend of choice (Suggestions below)

• ¼ Lime

• ¼ C Chopped fresh cilantro leaves

Suggested Teeny Tiny Spice Blends: Tolucan Chorizo, Oaxacan Adobo, Yucatecan Recado Rojo

Toppings:

• Shredded cheese such as Monterey Jack

• Sour cream

• Shredded lettuce

• Chopped tomato

• Thinly sliced red or white onion

Instructions:

1. Generously coat each side of your fish with spice blend of choice.

2. On medium heat, add oil or butter to the pan, cook fish 45 seconds on the first side, 30 seconds on the second side.

3. Remove fish from pan, let sit 5 minutes, then flake with a fork.

4. Place tortillas on grill and heat for 20 seconds or heat in oven to warm.

5. Divide the fish among the tortillas, splash with a squeeze of lime, sprinkle with cilantro, top with garnishes and enjoy.

Spiced Lentils and Rice

Spiced Lentils and Rice

Ingredients:

• 2 Tbs Olive oil

• 1 Med Onion

• 2 Celery stalks

• 1 Lg Carrot

• 3 strips bacon (or some sausage or your choice of meat)

• 1 Tbs Minced garlic

• 2 Tbs Teeny Tiny Spice Co. Ras el Hanout or Ethiopian Berberé

• 2 C Lentils

• 1 C Long grain brown rice

• 4 C Stock (vegetable or chicken)

• To taste Salt and pepper

Instructions:

1. Sauté the onion, celery and carrot in the olive oil until soft and tender.

2. Add the meat and cook through.

3. Add garlic, spice, salt and pepper and cook for another minute.

4. Add lentils and rice and cook for another minute.

5. Add the stock, bring to boil, reduce heat to low and simmer, about 40 minutes, until the liquid has been absorbed and lentils and rice are cooked through.

6. Adjust seasoning if needed.

Enjoy!

Tomato Chicken Curry

Tomato Chicken Curry

This is an easy and delicious dish that works well with Tandoori Masala, British Curry, Vadavan and Vindaloo. It can also be easily converted into a vegetarian dish by substituting tofu, seitan or chickpeas for the chicken.

 Ingredients:

• 2 Chicken breasts chunked

• 1-2 Tbsp Teeny Tiny Spice of choice

• 1-2 Tbsp Olive oil

• 15 oz Crushed tomato

• 3/4 Lb Potato, cut into small chunks

• 1 1/4 C Water

• Salt to taste

Instructions:

1. Toss the chicken with the spice.

2. Sauté the spiced chicken in olive oil for a couple of minutes.

3. Stir in the crushed tomato, potatoes and water.

4. Bring to a boil and then reduce to a simmer.

5. Cover and cook on low heat for 30 minutes.

6. Salt to taste.

7. Serve alone or over rice or couscous.

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Ingredients:

• 1 Whole butternut squash, peeled and cut into 1” cubes

• 1-2 Tbsp Teeny Tiny Spice blend of choice (Suggestions below)

• 2 Tbsp Olive oil

• 1 Medium Onion, diced

• 4 C Broth (Chicken or vegetable)

• 1 C Water (to adjust thickness of soup)

• Dollops of Crème freche

• Sprinkling of Chives or toasted pumpkin seeds (see below) for serving

• Salt To taste

Instructions:

1. Preheat oven to 425° F.

2. Put chunked squash, onion, olive oil and spice in a bowl and toss to coat well.

3. Spread the spiced veggies in a roasting pan.

4 Cook for 45-50 minutes, until squash is soft.

5. Divide the squash/onion mixture into thirds. In a blender, add 1/3 squash/onion and 1 C broth and blend until smooth. Pour into pot and repeat to blend the remaining broth and vegetables.

6. Add water to the soup to adjust it to your desired thickness.

7. Heat to serving temperature.

8. Add salt to taste.

9. Serve in bowls with a dollop of crème freche and either a sprinkling of chopped chives or toasted pumpkin seeds.

Suggested Teeny Tiny Spice blends:

For MILD: Garam Masala (2 tsp)

For MEDIUM: British Curry, West African Curry, Perfection Spice Rub, or Ras el Hanout.

For HOT: Ethiopian Berberé, Harissa, or Cajun Spice.

To toast pumpkin seeds: place pumpkin seeds in a single layer on a baking sheet in oven or toaster oven that has been preheated to 350ºF. Cook until lightly browned, checking every 5 minutes or so.

Butternut Squash Lasagna (GF)

Butternut Squash Lasagna (Gluten Free)

I used Ethiopian Berberé for this recipe, but you can use any Teeny Tiny Spice blend and it will be fabulous. If you don’t have a mandolin, you can slice the butternut squash thinly with a knife. You will have extra squash that you can chunk up and roast (with spices) or make into a soup.

 Ingredients:

• 1 Butternut squash

• 4 Lg Onions, thinly sliced

• 2 C Ricotta cheese

• 1 Lb Mozzarella cheese, grated

• 3 Tb Teeny Tiny Spice blend of choice

• 1 ½ Lb Ground beef (optional)

• 15 oz Crushed tomatoes

• Salt and pepper to taste

 Instructions:

1. Cut off the round bottom of the butternut squash so that you have just the long narrow part of the body. Cut off the other end and use a peeler or knife to take off the outer skin.

2. You will now have a long cylinder of peeled squash. Cut this into quarters lengthwise.

3. Using a mandolin or sharp knife, slice long, flat noodle-like pieces of squash that resemble the shape of lasagna noodles.

4. Sauté the onions in oil or butter until translucent, about 5 minutes. If using, add the ground beef and cook until browned.

5. Mix 2 Tbs of Teeny Tiny Spice blend into the ricotta cheese and add the other 1 Tbs to the onion/beef mixture.

6. Spread a thin layer of crushed tomatoes on the bottom of a 9”x13” baking pan (or a lasagna pan).

7. Lay the butternut squash “noodles” across the bottom of the pan. Spread ½ of the onion/ground beef mixture on the noodles, another thin layer of crushed tomatoes, ½ of the ricotta cheese over that, then sprinkle 1/3 of the mozzarella over top. Repeat this layering one more time.

8. Lay one more layer of squash over the top and cover with remaining mozzarella cheese. Cover with aluminum foil and bake at 350°F for 1 ½ hours until squash is soft when pierced with a fork.

Spiced Chicken in a Pumpkin

Spiced Chicken in a Pumpkin

Ingredients:

• 1 Med Pie/baking pumpkin, top cut off and seeds removed

• 2 Tbs Butter or olive oil

• 1½ Lb Boneless Chicken Thigh, cubed

• 1-2 Tbs Teeny Tiny Spice Blend of your choice

• 1 Med Onion, chopped

• ½ C Carrot, diced

• ½ C Celery Root, diced

• ¼ tsp Salt

• ½ C Apple cider

• 2 Tbs Balsamic vinegar

• ¼ C Walnuts, roughly chopped

Instructions:

1. Preheat the oven to 350°F.

2. Prepare the pumpkin.

3. Brown the onions in the butter.

4. Toss the chicken with spice and add to the onions, cooking for 5 minutes.

5. Remove the chicken and onions to a large bowl and add the remaining vegetables to the hot pan.

6. Cook the vegetables for 1 minute, then add the cider and vinegar to the pan.

7. Simmer the vegetables for 5 minutes and remove them to the bowl with the chicken.

8. Scrape the pan and cook down the remaining juices until they begin to thicken to a syrup and pour them into the bowl with the other ingredients.

9. Mix all of the ingredients together.

10. Place the mixture into the hollow pumpkin and bake with the pumpkin lid on for 1½ hours or until the pumpkin flesh is soft.

11. Sprinkle with chopped walnuts and serve.

Lamb Saag (Saag Gosht)

Lamb Saag (Saag Gosht)

Ingredients:

• 2 Tbsp Butter

• 1½ Lb Lamb, stew meat in 1`” chunks (you can use beef also)

• 2 Tbsp Olive oil

• 1 Lg Onion, finely chopped

• 1 Tbsp Ginger, freshly grated

• 2 cloves Garlic, crushed

• 2 Tbsp Teeny Tiny Spice blend of your choice (Suggestions below)

• 1 tsp Teeny Tiny Spice Co. Garam Masala

• ¼ C Yogurt

• ½ C Tomato, crushed

• 1½ C Stock

• 10 oz Spinach, frozen or fresh (chopped)

• Salt to taste

Suggested Teeny Tiny Spice blends: British Curry, Vadavan, Vindaloo,

 Instructions:

1. In a heavy deep pan with a lid, fry the meat in butter until browned on all sides, then remove to a plate.

2. Cook the onions in the olive oil over medium heat until they are browned.

3. Add the garlic and ginger and cook for 5 minutes.

4. Add the spices and cook for another 2 minutes.

5. Stir in the yogurt, tomato and stock, scraping any browned bits from the bottom of the pan.

6. Add the meat to the pan, bring to a simmer, cover and cook for 1 hour.

7. Stir in the spinach and cook for 30 minutes uncovered until the sauce is at your desired consistency and the meat is tender.

8. Season with salt to taste, and serve by itself or over rice.

Super Sized Meatballs Stuffed with Cheese

Super Sized Meatballs Stuffed with Cheese

Ingredients:

Meatballs

• 2 Lg Onion, diced

• 2 Tbsp Olive Oil

• 2 Lb Ground Meat

• 2 Tbsp Teeny Tiny Spice blend of your choice

• 2 Eggs

• ⅔ C Bread Crumbs

• 4 tsp Mustard

• 1 Jalapeno, seeded and finely chopped

• 8 oz Cheese, shredded

• Salt and Pepper to your liking

Sauce

• 2 Bell Peppers, seeded and chopped

• 10 clovesGarlic, crushed

• 2 Jalapeños, seeded and cut into rings

• 1 Tbsp Teeny Tiny Spice blend of your choice (Suggestions below)

• 1½ C Coffee

• 1½ C Tomato, crushed

• 2 Tbsp Mustard

• ⅓ C Cider Vinegar

• ¼ C Maple Syrup

• 2 Tbsp Fresh Herb of your choice (e.g. Basil, Parsley, Cilantro), chopped

Suggested Teeny Tiny Spice blends: Perfection Spice Rub, Montréal Seasoning, Jamaican Jerk

 Instructions

1. Preheat and oven to 450˚F.

2. In a medium pan over medium heat, sauté the onion in olive oil until translucent, about 10 minutes.

3. Remove the pan from heat and place ½ of the cooked onions into a large bowl, with the ground meat, onions, Teeny Tiny Spice blend, eggs, jalapeño, bread crumbs mustard and any desired salt and pepper.

4. Thoroughly combine these ingredients, then divide into 8 parts and shape into balls about the size of a tennis ball.

5. Poke your thumb into the center of the meatball, push in about an ounce of cheese and then pinch the meat back around to seal the hole.

6. Place the stuffed meatballs into a roasting pan and then into the oven to cook for 25 minutes.

7. While the meatballs are cooking, put the pan with the onions back onto medium heat, add in the bell peppers, garlic and jalapeños and cook for 10 minutes, stirring as needed to prevent burning.

8. Stir in the Teeny Tiny Spice, coffee, tomato, mustard, vinegar and maple syrup, and simmer.

9. Season the sauce with additional salt or spice to your taste.

10. When the meatballs have cooked for 25 minutes, pull the pan from the oven, spoon the sauce over the meatballs and top with a sprinkling of cheese if you like.

11. Put the pan back into the oven for 10 more minutes.

12. Place the meatballs and sauce on a serving platter and sprinkle with chopped herbs.

Purple Grape and Chicken Salad Sandwich

Purple Grape and Chicken Salad Sandwich

Ingredients:

• 1 Lb Skinless, boneless, chicken breast (cut into ½ inch cubes)

• 8, ½ in slices sourdough bread

• ½ C Mayo

• 1/3 C Purple grapes

• 1 Tbsp Olive oil

• 2 Tbs

Instructions:

1. Take the chicken and coat it with the Shepherd Herb Mix.

2. Heat the oil in a pan over medium heat.

3. Place the chicken breasts in the pan and cook each side for 5 minutes. Cover and cook for another 5 minutes.

4. While the chicken is cooking, cut the grapes in half.

5. Put the grapes and mayo in a bowl.

6. When the chicken is done cooking, put it in the fridge for 20-30 minutes.

7. Remove chicken from the fridge and cut the breasts into ½ inch cubes.

8. Place the chicken into a bowl with the mayo and grapes and mix it all together.

9. Serve on sourdough (or bread of choice).

Asian Chicken Satay

Asian Chicken Satay

A fantastic sweet, salty and spicy dish that can be done on the BBQ, oven-roasted or pan seared.

Ingredients:

• 1-2 Lbs Skinless & boneless chicken thigh or breast

• 2 Tbsp Teeny Tiny Spice Penang Curry or Szechuan Spice

• 2 Tbsp Olive oil

• 3 Tbs Tamari (soy sauce) or coconut aminos

• 4 Tbs Fish sauce

• 4 Tbs Brown sugar or maple syrup

Instructions:

1. Cut the chicken into strips.

2. Combine the remaining ingredients in a bowl to create a marinade.

3. Add the chicken to the bowl, mix to coat the meat with the marinade, and allow to marinate for at least one hour.

4. When ready to cook, place the chicken on skewers. If you are using bamboo skewers, you may want to soak them in water first to prevent them from burning.

5. Cook them for 10 to 20 minutes, turning them occasionally, basting with the remaining marinade after about 5 minutes of cooking. They can be grilled, cooked in a dry or oiled pan on the stove top over medium heat or, cooked in the oven at 400º F.

6. When the meat is cooked through, enjoy them hot or chilled.

Montréal Spiced Meat Balls

Montréal Spiced Meat Balls

Ingredients:

• 1 Lb Ground meat or veggie burger mix

• 2-3 Tbs Teeny Tiny Spice Montréal Seasoning or blend of choice

• 1 Whole egg

• 1/4 C breadcrumbs

Instructions:

    1. Beat the egg in a bowl.

    2. Add the ground meat or veg. burger mix, breadcrumbs and spice.

    3. Mix until ingredients are all well incorporated.

    4. Form meatballs (large or small).

    5. Cook on stove top over medium heat until cooked through.

    6. Add salt to taste if needed.

That’s it! Serve with pasta or use in lasagna, add to a sauce, use in a submarine sandwich, serve over couscous or just eat by themselves.

Garam Masala Silken Chicken

Garam Masala Silken Chicken

Ingredients:

For marinating the chicken:

• 4 Boned, skinned chicken breast halves

• 1/2 tsp Salt

• 2 Tbs Fresh lemon juice

• 1/4 C Heavy whipping cream

• 1/2 tsp Teeny Tiny Spice Company Garam Masala

• 1/4 tsp Cayenne pepper

• 1/4 tsp Ground, roasted cumin seeds

• 1/2 tsp Paprika

• 1 Clove Garlic, peeled and crushed to a pulp

• 1/2 tsp Ginger, peeled and finely grated

For sprinkling over the chicken prior to cooking:

• Salt, as needed

• Freshly ground black pepper

• A sprinkling of Garam Masala

• A little ground, roasted cumin seed

• A little cayenne pepper

• 1 tsp dried mint flakes

• Generous squeeze of fresh lemon juice

Instructions:

1. Preheat oven to its highest temperature and arrange a shelf in the top third of oven.

2. Cut 3 diagonal slits across top of each piece of chicken (not all the way through). Prick pieces with a sharp knife.

3. Place the pieces in a single layer in a dish.

4. Rub both sides with salt and lemon juice. Let sit for 5 minutes.

5. Meanwhile, combine the cream with Garam Masala, cayenne, cumin seeds, paprika, garlic and ginger in a bowl.

6. Stir this mixture well and pour over chicken. Rub into the meat and leave for 10 minutes.

7. Lift chicken pieces up and place them in a single layer in a shallow baking pan lined with aluminum foil (or without the foil – it still works).

8. On top of each, sprinkle a little salt, black pepper, Garam Masala , roasted cumin seed, cayenne, dried mint and lemon juice. Put into top third of oven and bake for 15 minutes or until the chicken is cooked through.

9. Serve immediately, minted side up over rice or couscous or with a side vegetable or salad.

Note: Roasting cumin seeds is easy. Just heat a small sauté pan on the stovet op and drop the seeds in the pan. Keep stirring them until they begin to pop – they are done. It only takes a couple of minutes

Braised Beef Short Ribs

Braised Beef Short Ribs

Ingredients:

• 3 Lb Beef short ribs

• 1 Lg Onion, sliced

• 2 Tbsp Teeny Tiny Spice Company blend of choice (Suggestions below)

• 2 C Red wine

• 2 Tbsp Maple Syrup

• ½ tsp Salt

Suggested Teeny Tiny Spice blends: Chocolate Chili, Harissa, Ethiopian Berberé

Instructions:

1. Use a pan that is safe on both the stove top and in the oven, and that has a lid.

2. On the stove top over medium heat, brown the short ribs.

3. Add the onion and allow to cook for 5 minutes.

4. Stir in spice and salt.

5. Add red wine, maple syrup and enough water to cover the ribs.    Place cover on pan and place in a 350°F oven for 2-5 hours.

6. Uncover and allow to cook for another 30 minutes.

7. Serve with roasted or mashed potatoes. Meat can also be taken off of the bone and served over pasta or in a sandwich.

Sweet Potato Gratin

Sweet Potato Gratin

Ingredients:

• 3 Whole Sweet potatoes

• 1 Whole Celery root

• 1 C Chicken broth

• 1-2 Tbs Teeny Tiny Spice Co. Ethiopian Berberé or spice blend of choice

• 2 Medium onions

• 1 Tb Olive oil or butter

• 2 Tbs Blue cheese

Instructions:

1. Preheat oven to 350°F and grease an 8”x8” baking pan.

2. Sauté onions in butter or olive oil until they are carmelized.

3. Peel sweet potatoes and celery root and thinly slice on a mandoline (or with a sharp knife).

4. Place a layer of sweet potatoes on bottom of pan, overlapping the slices as you go.

5. Place a layer of carmelized onions over the sweet potatoes.

6. Sprinkle some of the Ethiopian Berberé over veggies.

7. Add a layer of the celery root, overlapping the slices.

8. Repeat process a second time.

9. Pour the broth over the vegetables, cover and bake for 30 minutes.

10. Remove the cover and bake for another 30 minutes.

11. Remove from oven and sprinkle blue cheese all over the top.

12. Serve.

Note: You may want to sprinkle in some salt on one of the layers if desired or if using a spice blend that does not contain salt, such as Teeny Tiny Spice Co. Penang Curry, or if you are using a low sodium broth.

Spiced Stuffed Peppers

Spiced Stuffed Peppers

Ingredients:

• 3 Lg Red, green or yellow bell pepper

• 1 Lb Ground meat (pork, beef, lamb, chicken, turkey)

• 1 Tbs Butter

• ½ C Wild mushrooms, finely chopped

• 1 Med Onion, finely diced

• ½ C Chevre

• 1 C Crushed tomatoes

• 1 Tbs Fresh cilantro, chopped

• 2 Tbs Teeny Tiny Spice of choice (Suggested blends below)

• Shaved fresh Parmesan over top

• Salt & pepper to taste

Instructions:

1. Preheat oven to 350ºF.

2. In a medium saucepan, sauté the onion in butter until translucent, about 3 minutes.

3. Add in the ground pork, spice and brown.

4. Add the mushrooms and cook for another 3 minutes.

5. Stir in the crushed tomatoes and fresh cilantro.

6. Remove from stove and stir in the chevre.

7. Taste, add salt and pepper if needed and set aside.

8. Cut the bell peppers in half lengthwise, core, de-seed and then stuff with the pork filling until slightly mounded.

9. Top with grated Parmesan.

10. Lay the peppers in a baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and cook another 10 minutes or until the top is browned and the peppers look wrinkled.

Notes

Suggested Teeny Tiny Spice Blends: Afghani Spice, Ethiopian Berberé, Harissa, Jamaican Jerk, Perfection Spice Rub, Persian Adwiya, Ras el Hanout, Szechuan Spice, Za’atar.

Herb and Spice Flatbread

Herb and Spice Flatbread

For this flatbread, you can either purchase a store-bought pizza dough or use the basic recipe below. A great recipe for getting your whole family involved, you can top these flatbreads with anything you like. Specific measurements for the toppings are not provided, as it is really a matter of choosing fun toppings, chopping them up, and sprinkling them on the flatbread. You can also just use olive oil and the spice to make a simple flatbread, cut it into thin slices and serve as a side accompaniment to any meal.

For the dough:

3 C All-purpose flour
1 tsp Salt
2 Tbsp Olive oil
2 Tbsp Sugar
1 1/4 oz Package Dry Yeast
1 C Warm water

Topping ideas:

Teeny Tiny Spice Blend of choice 
Pine nuts
 Grated cheese
 Olives
 Red, yellow or orange peppers
 Onions
 Garlic
 Ground meat or sausage

To make the dough:

• Combine sugar, water and yeast in a measuring cup.

• Mix flour and salt in a large bowl and make a well in the center.

• Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.

• If dough is sticky, add a bit more flour.

• Knead until smooth on a slightly floured surface.

• Place in an oiled bowl, cover with a towel and let rise until doubled.

• Punch down and let rest for 10 minutes.

Putting it all together:
Preheat the oven to 500℉.
Cut the dough ball in to four equal pieces.
Roll each piece of dough into a thin round and place on a baking sheet.
Rub a bit of olive oil over the surface of the dough and sprinkle it with spice.
Add your toppings.
Bake 5-10 minutes, until the flatbread begins to turn a golden brown.
Enjoy.