Oh dinner blog, how I have missed you. I haven't posted lately because I haven't been cooking anything of interest for you and really, let's be honest, not even for the people eating it. But inspiration eventually strikes, and strike it did. The other day at the park, my friend Mary brought some awesome leftover pizza for lunch, which she let me try. It was so good that I ordered some from Zpizza the next week. It was really great, although they forgot the caramelized onions, but it was so expensive that I wanted to see if I could get close. I think I did a pretty good job!
I made the crust from a favorite online recipe. I double this to make 2 thin crust pizzas around 14" in diameter. This pesto recipe is delicious, and since we have basil growning in the garden and a giant bag of pinenuts from Costco I'd rather make my own. (I keep the pinenuts in the freezer so they don't get rancid. The bag lasts a good long time. I throw them into salads and make pesto periodically.) Making pesto makes me really wish I had a food processor, because making it in the blender is a pain and a half, but I perservered. I froze the rest in an old ice cube tray. After following all of the crust directions, I spread a thin layer of pesto on the uncooked crust, followed by a light sprinkling of grated mozzarella. The original pizza is not super cheesy, and I wanted to stay true to it. I then added thinly sliced japanese eggplants from the garden, some feta, pinenuts, and the most important ingredient of all...caramelized onions. I have never made them before, but they are delicious and add a nice sweetness to the pizza. Emma ate a bowl of them hot off the stove. She's weird like that, but that's why I love her! I baked it for a little over 10 minutes in a 500 degree oven and voila! It was so tasty. It's even good cold, if it lasts that long.
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