Economical fish be damned, I made this recently much to jwa’s (and my) delight. Oh. So good. Who knew Dick Clark made killer pizza at home and then gave the recipe to Bon Appétit?

I did however, use a different pizza dough recipe — the one from my Farmer’s Market Pizza Experiment of last Spring. I also changed the wasabi sauce recipe a bit and added the shitakes, carrot, avocado and sesame seeds. But still, I’ll give him the credit.

(Kind of) Dick Clark’s Seared Tuna Pizza
Your favorite Pizza Dough recipe — here is mine (you can also use prepared dough, of course. There is also one listed with this recipe at epicurious.com)
1/4 cup shredded carrots
10-12 shitake mushrooms, cleaned, destemmed, sliced quickly sauteed in a little oil until soft
1/2 cup soy sauce
1/4 cup olive oil
1 tbsp honey
2 tbsp purchased prepared wasabi
2 tbsp minced peeled fresh ginger
2 cloves garlic, minced
2 tbsp sesame seeds
1 lb ahi tuna
olive oil

Garnishes:
Chopped green onions
1 avocado, peeled and diced, tossed with the juice of 1 lime and some chopped cilantro

Combine soy sauce, oil, honey and wasabi in medium bowl; whisk until blended. Whisk in ginger and garlic. Season sauce to taste with pepper.

Preheat your oven to the desired temperature for your dough. Mine was about 490 degrees. Prepare one large pizza or individual pizzas. Brush your pizza dough generously with the wasabi sauce and sprinkle with the carrots, sauteed shitakes and sesame seeds. Bake until crust is completely done and top is a bit golden — for me this was about 9-10 minutes.

Meanwhile, heat a pan until almost smoking. Brush a little of the wasabi sauce on the tuna along with just a little salt and sear on the first side for about 2 minutes. Brush sauce on the facing-up side and flip over, for about 1-2 minutes more.

Transfer tuna to a work surface. Slice thinly or moderately thinly. Hmmm, really, thinly is pretty subjective. Anyway, arrange 1/2 of the tuna slices on each pizza crust (if you are making individual pizzas). If you are making one big pizza? Well, I trust you can figure that one out.

Drizzle each pizza with some wasabi sauce and sprinkle with chopped green onions and the avocado-lime-cilantro mixture. Serve with the remaining wasabi sauce for further drizzling at your leisure.

Completely unrelated — oh, oh, oh do I love Pushing Daisies. And now I totally want to make an apple pie with grated gruyere on top — perhaps even with the mood-enhancing drugs inside. I guess it would depend on how I felt.

Next week: WCC round-up, Halloween green tea sugar cookies, some tasty-quick chicken and probably a shoe update.

It was so pretty, I just had to take a picture…

Last weekend jwa and I went out for lunch and had enough food so that neither of us was starving that evening. At the same time, we both wanted a little something for dinner. Enter the English muffin pizza — a staple of my youth and it turns out, his too. Toast an English muffin, spread with tomato sauce, top with appropriate toppings (in this case onion, cheese, tomato and garlic) and stick under the broiler until toasty. Takes five minutes to make and it hits the spot as required.

That is all. Spent a long weekend in Gearhart (two meals at Pacific Way Cafe!) and am too lazy to post about Pear-Ginger Pie tonight. Perhaps tomorrow.

This was one amazing pizza. It’s especially good, as it’s one of the meals that jwa and I typically make together. I prep all of the ingredients and then he works his magic. He makes the most excellent pizza. This post is really less of a recipe than pictures of jwa making an amazing pesto-vegetable pizza.

Our approach to pizza is to typically unleash all of the vegetables we have on hand, a variety of cheeses and either a pesto or olive oil & garlic or a tomato-based pasta sauce on the unsuspecting crust.

This time, we used a Boboli, which we both like quite a bit. To start, he brushes the bottom of the crust with a little olive oil, then just a bit on the top. Then, stick it in a 450 degree oven (on a baking sheet), for about 2-3 minutes, just to give the crust a little head start.

As you can see, he has his pizza-making empire spread out before him. This includes: pesto (basil, olive oil, pine nuts & pumpkin seeds, garlic, lemon juice, Parmesan, salt & pepper), grilled portobello mushrooms, garlic, onions, sliced tomatoes, roasted red & yellow peppers, a shredded mozzarella, fontina and assiago mix, little fresh mozzarella balls, olives, artichoke hearts, red pepper flakes, dried basil and….a mix of fresh oregano, marjoram and thyme.

First comes the pesto on the warm pizza crust, followed by the layering of all the veggies or whatever pizza toppings are being used. In this instance, the peppers, mushrooms, onion, artichoke hearts and olives.

Then there is a initial layer of cheese. Oh, there will be more. This is followed by tomato slices and the fresh herbs. Then, you guessed it, more cheese. Then some dried herbs and red pepper flakes — just a little sprinkle!

When the pizza weighs more than a small animal, then you know it is ready for the oven. It bakes at 450 for about 15-20 minutes. We both like it when the top is a little golden and everything is all gooey and the cheese along the edges is all crusty. That’s what some folks might call “good eats”.

While the pizza is doing its thing in the hot oven, it’s time to start on a beer. Perhaps this is also a good time to stick two more beers in the freezer so that they are extra, extra cold when you are ready for them.

If you can restrain yourself, I’ve found with very top-heavy pizzas, it’s a good idea to let them sit about 5 minutes before cutting and eating. Good luck with that…

This here is a spur of the moment kind of dinner. I had little fresh, marinated mozzarella balls in the fridge, as well as flat bread and spinach and basil. Add some cherry tomatoes, red onion and olives and you have yourself a Pesto & Mozzarella pizza (or 4 of them, as the mini-pizza case may be). This combination can also easily be used as the toppings for a large pizza as well, which I think I really, really want to try sometime soon, as this was fabulously good.

Another nice thing about this meal (and almost all of the vegetarian dishes that I’m posting about this week) is the stealthy use of spinach. It’s so good for you and so easy to slip into things. For a pesto, use 1/4 - 1/2 spinach and 1/2 - 3/4 basil. Use this baasil/spinach pesto on pasta too. Sneaky!

Individual Pesto & Mozzarella Pizzas
4 pieces of flat bread
1 big handful of baby spinach leaves
1 slightly smaller handful of basil leaves
1/4 cup Parmesan cheese
2 cloves garlic
salt & pepper
1/4 cup toasted walnuts
1/4 olive oil
10-12 small, marinated mozzarella balls, rinsed of extra oil and cut in half
4-5 cherry tomatoes, cut in half
1/5 of a red onion, sliced into thin rings, then halved
10 black olives (kalamata or nicoise), pitted and chopped
dash of red pepper flakes

Preheat oven to 450 degrees. Make your pesto by adding the spinach, basil, walnuts, Parmesan and garlic. Give a few pulses until everything is minced up a bit and then stream in the olive oil until it is a pesto consistency. Taste and as salt and pepper as needed.

I wanted the flat bread to not get too soggy so I gave it a quick toast before adding any toppings. Just 3-5 minutes at 450 degrees should give it a little color.

Spread pesto on each piece of bread and add some of the mozzarella halves.

I arranged it like this until I remembered that I also had to leave room for the tomatoes. So, I took a few of the mozzarella halves off and replaced them with the healthy topping. Of course, I think just the cheese and pesto would have been very good too but there’s a time and a place for clogging your arteries and this isn’t it.

The next step in the pizza creation is the artful arranging of some red onion pieces and a delicate sprinkle of olives. Give the pizzas each a dash of red pepper flakes if desired and call it a masterpiece.

Pop your stunning pizzas in the oven at 450 for about 4-6 minutes or until the cheese is all bubbly. Let cool for about a minute and then cut each one into four pieces. Mmmmm…

Serve with a green salad for a full meal or hell — just eat two.

Tomorrow: a curried lentil soup. No cheese! Gasp!

Yes, I realize that this is kind of a lame post. It’s short, it’s a packaged item and salad dressing hardly counts as a recipe! I know, you-know-who-you-are (jwa). Too bad, for I am sleepy! Ha!

There was a new kind of flat Italian pizza at Trader Joe’s the last time we went and I couldn’t resist as I am quite fond of these tasty, frozen pies. Pizza Mascarpone with artichokes, mushrooms and sundried tomatoes. I just threw a few pine nuts on top and popped it in the oven last night.

While it cooked, I threw together an awesome spinach salad with just baby spinach and a peppery oil and vinegar dressing that both jwa and I really liked with the hearty spinach leaves.

Peppery-Dijon Dressing
1 tsp Dijon mustard
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1 tsp Penzey’s creamy peppercorn

Whisk together mustard, vinegar and creamy peppercorn. Drizzle in olive oil and whisk until it thickens. Let sit for at least 5 minutes. Whisk again before dressing the salad.

I think the goat cheese and kalamata olive is still my favorite Trader Joe’s frozen pizza but this one was not too bad at all. I’d buy it again (in fact, I just might this weekend). Ugh, speaking of which, Trader Joe’s on the weekend…I need to start rethinking that plan, as I am getting sick of having to park on the street. The one at 39th & Holgate is a zoo on Saturday. A zoo, I tell you.

But, shopping woes aside, all in all, this was a pretty good, quick meal.

Yesterday, after a hard day of giggling over the line, “Welcome to the SH, bitch,” I got home from work and wanted my new favorite Trader Joe’s item: Flat Bread with onions, gruyere and ham. Mmm! It’s really very delicious. But, I felt the need to have a salad or something remotely healthy with it. After a quick survey of the kitchen I came up with half a bag of arugula, a mango that was a day or two away from being too ripe, some parmesan, a sweet onion and the jar of pistachios.

I made a quick orange vinaigrette based on a recipe I found in my e-mail recipe folder* and jwa and I had a satisfying dinner!

Arugula, Mango and Onion Salad with Orange-Rosemary Vinaigrette
1 bag of arugula
1/4 sweet onion, sliced thinly
1 mango, peeled, the flesh cut from the pit and diced
20 pistachios, shelled
1 small handful grated or shaved parmesan cheese

6 tbsp olive oil
2-3 tbsp red wine vinegar
1 tsp dijon mustard
juice of 1 orange
1 clove garlic, minced
1/2 tsp fresh rosemary, finely chopped
dash of cayenne pepper
salt & pepper

Throw all the salad ingredients into a bowl. In a small jar (or a bowl) combine olive oil through salt and pepper. If in a jar, shake until you get a nice emulsion. If you’re doing this in a bowl — whisk. Dress the salad and store any leftover dressing in the fridge (you’ll have some). Toss well and serve…with a tasty flat bread pizza!

This pizza isn’t super heavy, which is nice and it’s very crisp. It went perfectly with the salad.

* Whenever I see interesting recipes online, I copy them and e-mail them to myself and stash them in a folder. There’s tons of recipes there and I have no idea of the original source or how long ago I found them. Yay!

Yeah, I’ve been out of school since 1995 — so? I used to make this both as an undergrad and a grad student. It’s cheap, it’s quick, it’s easy and it’s Mexican food and yet it’s a pizza. It’s awesome. And really, you can fancy-pants it up as much as you want. You could make your own pizza dough, make your own enchilada-type sauce, roast peppers, shred chicken, etc., or you could use the 99 cent Jiffy Pizza dough mix, buy jarred sauce and eat dinner for two+ days for around $10.

For old times sake, I usually go the pizza dough in a box, sauce in a jar, veggies-only route but that’s just me — for I am both sentimental and lazy.

Cheap & Tasty Deep Dish Mexican Pizza:
2 boxes pizza dough mix
water
1 tsp cumin
1 tsp chili powder
1 can refried beans
1 jar/can enchilada sauce (you can freeze the remaining sauce in 1/2 cup servings for future use)
1 - 2 cups grated cheddar cheese (I’ll say one cup, but we all know it’s more like 2 cups)
1 small can chopped black olives, drained
1 tsp vegetable oil
1 tbsp olive oil
1 small onion, sliced
2 bell peppers (any colors will work), cleaned and sliced into strips
1 tomato, sliced thinly

Optional Garnishes:
fresh cilantro, chopped
1 jalapeno, diced
Sour cream
Salsa
chopped green onion

Heat one teaspoon of vegetable oil in a pan. Sauté the onions and bell peppers (sprinkled with a little salt) until caramelized and a bit darkened in color. Set aside.

Make the pizza dough but add the cumin and chile powder. Press it into a lightly olive oiled, lasgane-sized baking dish (the 15-inch by 12-inch or so variety). I usually go up the sides about a 1/2 inch. Brush top of dough with about 1/2 tablespoon of olive oil.

Bake crust at 425 degrees (or the temperature the box says) for about 10 minutes. Remove from the oven.

Spread refried beans on top. Cover with a layer of enchilada sauce. Add the sautéed veggies. Next comes the shredded cheese, followed by a sprinkle of black olives and the tomato slices.

Return to the oven and bake until all bubbly and the cheese starts to get golden — about 20 minutes. Remove and let sit for at least five minutes so it’s easier to cut into pieces.

Serve with the garnishes on the side and be happy you don’t have to study for anything.

I work right across the street from a Pizzicato, which is a little weird, because my last job was in the same office park/shopping area as another Pizzicato. I just can’t seem to escape them. But, that’s okay, because they have pretty good pizza and a wonderful pear arugula salad.

The other night I decided to bring one home. I went to the Web site to see what the monthly special was and it said:

Mele e Salsiccia
“The Northwest’s best apples are now in season so we proudly feature one of Pizzicato’s most popular specials, the Mele e Salsiccia. We start with a garlic and olive oil base and top it with whole milk Mozzarella cheese and roasted walnuts. We then add new crop roasted Gala apples, our own Parmesan Italian sausage and Gorgonzola cheese. A final garnish of shredded Parmesan and fresh basil finish off this month’s savory pie. Is your mouth watering yet?”

Why yes, my mouth was indeed watering! I called it in and 15 minutes later was picking it up to take home — it was so very tasty. Although, one thing I have noticed with their pizzas, is that I always want a couple more items on top of it than what they add. This pizza — as wonderful sounding as it was — was no exception. So, when I got it home I added onion, arugula leaves and a drizzle of balsamic vinegar before popping it in the oven at 425 degrees for about 10 minutes — I always order the pizzas half-baked. That way, when I get the pizza home, I can finish baking it in the oven instead of bringing home a fully-done pizza that I would just have to reheat and dry out.

In conclusion, even if you don’t live in the Portland area, you should really try these toppings (garlic, olive oil, Mozzarella, roasted walnuts, apples, sausage, Gorgonzola, onions, arugula and balsamic) on your next pizza! They made it very Autumn-y and quite delicious.

***

On the Thanksgiving front, I made my pie crust dough last night and am storing it (in disc-form) in the refrigerator, wrapped up well, until I roll it out and bake it Wednesday night!

A Huge Grilled Chicken & Rosemary Pizza w/ a Garlicky White Sauce & Every Single Vegetable We Had in the House
Along with Slashfood, I’m a big fan of pizza. We try to make our own every so often and usually a couple times a month or so, we’ll get pizza from Trader Joe’s and doctor it up a bit with more cheese, veggies and what-not. My current choices for that treatment are: the cornmeal crust ones (not frozen) and the frozen Italian varieties — the goat cheese and the gorgonzola/pear being my two current favorites.

Delivery/take-out/dine-in is also good. We’re fortunate to live close to a number of different places: Oasis Cafe, Rovente, Vincente’s and Apizza Scholls.

But, alas, this post is mainly about the pizza we made Saturday night. A monster of a rustically-shaped pie with a rosemary-garlic white sauce, mozzarella, grilled chicken, kalamata olives, onion, yellow bell pepper, roasted garlic cloves, portobello mushrooms and tomato slices.

Garlic-Rosemary White Sauce:
The first thing I did was make the sauce — and I made way too much of it. I am thinking there will be a pasta bake dinner later in the week.
2 tbsp butter
2 tbsp flour
1 1/2 cups milk
1 tbsp chopped rosemary
3 cloves garlic
1/4 cup parmesan cheese
pinch of red pepper flakes
salt & pepper
(Optional): 1 tbsp sundried tomato tapenade

Make a roux with the butter and flour. After the flour has had a chance to cook a bit with the butter (1 minute or so), whisk in the milk. Bring back to a boil and let it thicken. If it’s too thick, you can add a bit more milk. Next, add the rosemary, garlic, pepper flakes and cheese. Taste. Add salt, pepper and adjust any other seasonings. I added about a tablespoon of sundried tomato tapenade to the sauce because we had some in the fridge and I like rummaging around for last minute ingredients — it is my way. Set sauce aside.

Pizza dough — we cheated and bought dough at Trader Joe’s

Toppings:
mozzarella
parmesan
grilled chicken pieces
sliced onion
sautéed portobello mushroom slices (I added a splash of wine towards the end of cooking and some fresh thyme)
tomato
roasted garlic cloves
kalamata olives
bell pepper
artichoke hearts, quartered

Prepare the crust. We pre-baked ours for about 10 minutes as we knew we were going to be making an ingredient-laden, top-heavy pizza. Speaking of which, I know there is a pizza school of thought that thinks 1-2 toppings is all a pizza needs and I totally respect that. Sometimes that approach yields great results and is really good — and sometimes, you just want to construct a pizza that’ll hit the roof of the oven.

This was one of those times.

To start, jwa spread some garlic olive oil down on the pan and we baked the crust on that — rendering a nice crunchy, crispy bottom. After it came out of the oven from its pre-bake, we started with a thin layer of the white sauce and didn’t look back. The mozzarella followed, then the chicken, bell peppers, portobellas, onion, olives, artichoke hearts, tomato slices, roasted garlic cloves, a sprinkling of parmesean and finally, a bit more chopped rosemary. Whew!

Into the oven it went at 450 degrees, until it was all bubbly and the cheese had started to get golden on top. While it baked, two super cold Blue Heron Ales were uncapped and waiting, Broadcast News went into the dvd player and an excellent pizza dinner was had by all.

After this delicious but somewhat huge and heavy pizza, it’s nice that tomorrow’s post is I can’t believe I ate vegan for IMBB#19! For that, I made very sensible & healthy red lentil soup with cinnamon and spicy greens.