Pizza from the freezer; broccoli – 21 February 2012

We are out of bread again, so I decided to make a pizza with one of my two frozen doughs. I didn’t have much time, so I decided just to take out a vat of Wells sauce (Patricia Wells’ tomato sauce) and a pesto cube and use that as the basis for a pizza. I grated perhaps 5-6 oz of part-skin mozzarella from Costco (Precious/Garibaldi) and a couple oz of parmaggiano and mixed them. I measured 2 Tbsp of oil, and added one humongous clove of garlic, minced, and 1/8 tsp red pepper flakes. I cooked the pizza dough 1 1/2 mins at 500ish degrees on my stone, then removed it from the oven, brushed on the garlic oil (make less – too much oil), strewed on about 2/3 of the cheese, then daubed the Wells sauce over that and mooshed it into a layer with a large spoon. About 3/4 cup sauce was about enough, but there was maybe 1/4 cup left and it seemed ridiculous to leave it, so I added that, too. I put the rest of the cheese over the top and cooked about 6 mins more, then added the pesto. To prepare this, I defrosted one pesto cube and added quite a bit of olive oil, till the mixture could be dribbled onto the top of the pizza.

I had a bit of broccoli from a small head I bought last week, and I but off the florets and peeled the stems after the pizza went in the oven. Set water (salted) boiling at the same time… boiled the broccoli about 4-5 mins and then drained, but not enough. I but maybe 1/2 Tbsp butter into the pan and added the broccoli, which made a watery mess out of the nice butter sauce. So I turned up the heat and boiled the water away, and salted the broccoli meanwhile. It turned out to taste really good, though I did oversalt it a bit. What the heck – quick and tasty dinner. With 600 calories just in the olive oil, but…

D pulled a Trader Joe’s wine from the cellar – we’d had it before but neither of us particularly remembered it. It’s 2010 Montepulciano d’Abruzzo called “Tommolo” and also says “Chiusa Grande”. Good enough, but nothing to write home about. For some reason, the label pleases me. Maybe b/c it’s just so different from the usual ones. Does that just mean “It’s blue”?


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1 Response to Pizza from the freezer; broccoli – 21 February 2012

  1. Pingback: Pizza with Margherita sauce and pesto; salad with avocado and olives; The Wine That Got Away – 15 September 2013 | A Dinner Blog

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