Dish 3: Margherita Pizza

You know what I thought the other day?

“I don’t know what’s wrong with me, it’s like I have no control over my feelings.”

Well, le duh. Isn’t that the point of feelings? That they pop up at inconvenient times, or great times, or get directed in the most unexpected direction. What’s with that? Or it’s a sunny day, and you’d rather watch episodes of Parks & Rec under the down comforter instead of go outside. Sometimes you have to swat them away like a fly, and then sometimes they happen at the perfect time, with the perfect person. They’re the best, they’re the worst. They’re everything, aren’t they?

Anyways, how I feel about this pizza and dinner is perfectly clear: win win win.

Crostini w/Cinnamon-Honey Mascarpone & Strawberries
Arugula Salad with Avocado, Orange and Lemon/Olive Oil Dressing
Margherita Pizza with Garlic Cheese Crust
Chocolate Souffle with Vanilla Ice Cream
Drink: Kendall-Jackson Chardonnay

Also, I’ve started a new project: La Bicyclette Noire where I’m challenging myself to get on my bike every day for 100 days. So while I get my rhythm and routine down my posts here may a bit scattered for a while. I hope you check it out!

Crostini
Toasted French bread slices + 1 pint strawberries + {8 ounces mascarpone cheese + 2 tsp cinnamon + 2 T honey}

Arugula Salad
2 cups arugula + 2 navel oranges + 1 avocado + 1 tsp lemon juice+ 2 tsp olive oil

Slice avocado into cubes and arrange on salad. Slice oranges and place on top of avocados as the orange juice will help prevent the avocados from browning.
Use olive oil and a squeeze of lemon as salad dressing.

Margherita Pizza
Pizza dough (from Smitten Kitchen. Seriously. So easy.)
Tomato sauce: 1 15 ounce can diced tomatoes + 1 Tablespoon oregano + 1 clove garlic, blended to desired consistency
4 ounces mozzarella cheese, sliced into thin medallions or strips
1/4 cup shredded, fresh basil
Olive oil
Garlic salt
1/4 cup shredded cheese

Prepare pizza dough.
When dough has risen, preheat oven to 550 degrees F with cookie sheet in the oven.
Roll out pizza dough in long rectangle on lightly floured surface.
When oven is preheated, remove pan and line cookie sheet with parchment paper (don’t let it hang too far off the side). Transfer dough to pan.
Brush one inch of crust with olive oil, gently sprinkle with garlic salt and shredded cheese.
Spread sauce evenly in the middle, arrange slices of mozzarella, and sprinkle with basil.
Bake on bottom rack for 5 minutes, then 3 minutes on second to top rack, or until cheese on the crust starts to brown. (The parchment paper will get really really brown, so keep your eye on it.)
Set done pizza on hot pads as the pan is going to be hot as Hades. Slice and serve!

Makes one 8×16″ pizza. Serves 2-3.

Gooey Chocolate Souffle
1 1/2 sticks melted unsalted butter + 8 oz melted semi-sweet chocolate + 1 1/2 c sugar + 4 eggs + 1/2 tsp salt + 1 tsp vanilla + 3 T cornstarch

Mix all together, refrigerate for 1 hour to set, bake 1/4 c batter in ramekins (sprayed with Pam and sprinkled with sugar) at 350 for 30 minutes until cracked on top.

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