Fondue Pizza for two; Brussels sprouts – 7 March 2014

I asked D if he wanted to try a Fondue pizza and he said sure, so I made one tonight. Since it’s all cheese, and therefore pretty irredeemable as far as health is concerned, I used 1/3 of a dough, rather than my usual 1/2, and served a nice veggie on the side.

main140307I made a new dough, then split it in thirds after the first rise. I left two thirds to rise again, and laid out 1/3 for tonight’s pizza. It did rise again on the bread board – I pressed it down and let it rest, then stretched it to pizza size – and perhaps a bit too wide b/c the cheese ended up a bit on the thin side.

setting140307I smooshed one clove of garlic in my garlic smoosher, and added 1 1/2 Tbsp olive oil, and let that sit to absorb the garlic flavor. Much later, after cooking the crust 2 minutes, I brushed on the garlic oil, then topped with the cheese mixture, just made. I grated about 2 oz Emmenthaler and about 4 oz Gruyere, and tossed them with 1 tsp Kirsch and 1 Tbsp white wine (2-buck Chuck from the fridge) before strewing onto the pre-baked, garlic-oiled crust. That’s it. I baked another 5ish minutes, and served. The cheese was not as sumptuous as in my personal-pizza versions, but it was still good. The crust was thin and crispy.

140307-pizzaslice-thincrust

wine140307I cooked up a pile of Brussels sprouts, too – trimmed, washed, halved, and boiled 5 minutes. I poured some of the boiling water into the dishes the sprouts were to be served in, to warm them, drained the pan (sprouts in a deep fat fryer so they could be pulled out easily) and added about 1 Tbsp butter. I let that melt, added back the sprouts, and some salt, and tossed while they stayed warm on the burner. Love the sprouts!

We had out usual Friday Wine (from Costco), Cantina Zaccagnini Montepulciano d’Abruzzo (2010) and enjoyed it as always.

D liked it enough to take another piece...

D liked it enough to take another piece…

This entry was posted in Meatless, Pizza, Vegetarian and tagged , , , , , , , , . Bookmark the permalink.

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