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By mlb, on October 21st, 2011%
This week’s French Fridays with Dorie is the beloved French onion and olive pizza-like tart. This week actually worked out really well for me, even though I did not really follow the recipe as directed, but that I got to use up a bunch of leftover refrigerator items that I wasn’t sure how I was going to be able to use up. Hooray!
1. Instead of making the crust, I used about 12 sheets of phyllo dough, from a defrosted package that had been in the fridge for a few days. Perfect! I really had no idea what I was going to do with that before I had to toss it. I brushed the sheets lightly with olive oil in between the layers.
2. I didn’t have Nicoise olives but I did have a can of really good Spanish black olives. I couldn’t really justify going out and buying . . . → Read More: FFwD: Pissaladiere
By mlb, on September 27th, 2011%
I’m not going to go into too much introduction here except to say, oh my, why have I never put a little bacon on a pizza before? Also, this is one of the best flavor combinations I’ve ever put on a pizza. Yay!
Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck, although, I used a different pizza dough recipe entirely, so there were no ancient grains here. If you want to try the original Spelt Crust, the recipe is here.
1lb pizza dough, homemade or store bought
Olive oil for drizzling, etc..
1/2 cup Parmesan cheese (divided)
1 sprig of rosemary, leaves removed and chopped
2 cloves garlic, minced
1 cup low fat yogurt
1/2 cup marscapone or cream cheese (full fat)
3/4 cup grated mozzarella cheese + 1/4 cup more
2 Tbsp capers, rinsed and . . . → Read More: Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
By mlb, on August 4th, 2009%
This was really good. I used pizza dough from Pasta Works for this, but you could also make your own (this is a good, easy recipe) or use a store-bought crust. I grilled my squash first and caramelized the fennel. You don’t have to do this. If you don’t, use the 2 tablespoons of olive oil to drizzle over the pizza before you bake it.
I also made a balsamic reduction for another part of the meal but we discovered that it was delicious on the pizza also! The vinegar really helps cut some of the richness of this pizza (and with brie and olive oil, it is mighty rich!) Just pour a little balsamic vinegar in a pot and reduce it for a bit over medium heat. Then proceed to drizzle.
On the side we had some prosciutto-wrapped melon which was amazingly good. Pictures below.
If you are going . . . → Read More: Decadent Pizza Alert: Tarragon Pizza Bianca
By mlb, on October 18th, 2007%
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, . . . → Read More: (Kind of) Dick Clark’s Seared Ahi Tuna Pizza
By mlb, on February 20th, 2007%
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. . . . → Read More: Reliving My Youth Through Toasty Faux Pizza
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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