5 - 4 - 3 Pizza
Its nearly a religious practice that I cheat like a rockstar on Friday nights. This always includes pizza and beer at home. Tonight's pizza features 5 veggies, 4 cheeses, and 3 meats:
Prep:
Thaw overnight:
1 ball frozen pizza dough
Allow to rise for an hour or more in a warm place.
Separate and peel:
2 heads of garlic
drizzle with olive oil, wrap in foil, and toss in oven for 45 minutes at 350F. Chop loosely
In small skillet on medium heat, cook until liquid evaporates:
1/2 small can stewed tomatoes
1 small fresh tomato chopped
generous splash balsamic vinegar
basil
Slice:
1 large red onion
Saute with a little butter on high to char a little, and then reduce heat to medium low until tender and sweet.
Brown:
1/2 lb Sage sausage
broken up, on medium-high. Set aside on paper towels to drain
Chop:
1 cup (or so) leftover chicken
1 two-inch section chorizo
Slice thinly:
1 small granny smith apple
I use the mother of all graters for this.
Microwave:
1 big handful of spinach
for 45 seconds
Shred:
1/3 lb gouda cheese
1/3 lb ricotta salata
1/3 lb mozzarella
Grate:
1/2 c pecorino romano
Roll out pizza dough, allow to rest 15 minutes, transfer to pan, rest another 15 minutes. Bake for 2 minutes at 350F.
Dress pizza: spread chopped garlic and tomato, sprinkle a thin layer of cheese, layer up toppings as you like, sprinkling layers of cheeses in between. Keep the apples on top so they'll cook a little. We fold over the excess pizza dough to make a cute little pie.
Bake on bottom rack for 15+ minutes at 350 F or until crust is golden and cheese is melted.
No comments:
Post a Comment