Saturday, January 21, 2012

moon, meet eye.

I have heard tell of people who eat their pizza backwards, crust first.
To these people I say, have you never heard of Save The Best For Last?!

I have seen people sandwich two pieces of pizza together, cheese-to-cheese.
To these people I say, dinner is not a race!  Also, stop that, it looks so weird.

I am the kind of person -- as is my father -- who piles salad onto her pizza and then folds it up to eat like a taco.
To me you may say, whaaa?
And then to you I would say, don't knock it til you try it.

Pizza Tacos: the best of all the foods.  Like a salad/pizza/sandwich/meal/hybrid/lovechild.  Like a piadine.  Note the instructions, circa a Tomatina Restaurant.  Fork and knife = thumbs down.  Taco = thumbs up.

My advice to you is to deconstruct your favorite salad, purchase some pizza dough from your favorite restaurant or bakery (They do that!  They sell you their pizza dough!  Go Go Go!) and see what kind of hybrid/lovechild you can make in your own kitchen.

Goat Cheese and Arugala Pizza with Mushrooms and Walnuts

1 13-inch round of pre-made pizza dough (You could make it and be fancy.  I got mine from Rose's.)
4 ounces goat cheese
3/4 cup walnuts, chopped
1 1/2 cup mushrooms, chopped
3 tablespoons olive oil
1 tablespoon balsamic vinegar
a bunch of arugala

Heat 1 tablespoon of olive oil over medium heat in a small pan.  Add mushrooms, season with salt and pepper, and saute until brown and soft.

In a bowl, mix walnuts and goat cheese until combined.  The pizza dough I used is super herby and awesome, but if yours is plain or whole wheat or something, this would be a great place to add some fresh thyme or basil or oregano or whatever floats your boat.  Herbs, ya dig?  Stick 'em in there.

Spread 1 tablespoon of olive oil over the pizza dough.  Dump cheese mixture onto the dough and spread evenly, leaving a 1/2 - 1 inch lip on the outside for crust.  Spread mushrooms over the goat cheese.

Bake pizza according to the instructions you get from the bakery or pizza place where you bought the dough.  Rose's says 425 degrees for 15 - 20 minutes.

Toss arugala in a bowl with the remaining olive oil (1 tablespoon), balsamic, and some salt and pepper.  Its like a salad!  Get it? 

Allow pizza to cool slightly before slicing into wedges.  Yes.  Top with a bunch of arguala.  Yes.  Fold.  Consume.  Repeat. Yes.  Say mmm.  Yes.  So fresh-tasting.  So good.  All of the things.  Yes.

This feels like the end of Ulysses.  Except less sexual.  Although who knows, maybe you have feelings for your pizza, who am I to say.  

James Joyce, amiright?  
English major jokes.

1 comment:

  1. This English major wants about ten bites of your pizzalad. I currently have a pizzushroom (aka spinach, cheese and garlic on a 'bella) in the oven. Fibrously executed pizza FTW.