This is a follow-on to last night’s pizza. I created a pizza recipe from a pasta recipe in The Pasta Bible; tonight’s is a pizza based on a pasta based on two pastas from The Pasta Bible 🙂 [A pasta I previously made up based on parts of two recipes in the book]
With the exception that I used up the Fontina Valle d’Aosta last night, so used only mozzarella as a base cheese for this pizza. Here’s what I did:
Crust defrosted (a 1/3 recipe) and left to rise, punch, rise, the usual. I cut a couple dozen mediumish sage leaves from our backyard plant, washed them, took the stems off most of them (easy with sage – just pull) and cooked in 2 Tbsp butter [revise to 1Tbsp for the future] for just a couple minutes or less on medium. I left this mixture to sit till needed. Also cut up a couple Tbsp or so (unmeasured) thin sliced red onion (supposed to be shallot, but we’re out) and cooked a few minutes on med in about 2 Tbsp olive oil, then added 1 clove garlic, minced, and let cook 30 sec or less before turning off the heat (b/c it was a cast-iron pan, I turned it off earlier than I would with a pan that holds heat less well).
After cooking the crust 1 1/2 minutes, I brushed the oil/shallot/garlic mix onto the crust. I topped with perhaps 2/3 – 3/4 of about 4 oz, could have been 5, of grated part-skim mozzarella, then 4 sliced tomatoes (small ones – dry-farmed early girls from Tomatero Farm, at the Grand Lake Market yesterday – perhaps 1 1/2″ max dimension). I salted and peppered the tomatoes. I dotted on gorgonzola dolce, pinched off from a prism about 3″ x 3/4″ x 3/4″, and put the rest of the mozzarella over the top. I baked at 500 another 5ish minutes, then poured on the butter from the sage, and sprinkled (or smooshed, or distributed) the sage leaves over the top and served.
We both quite liked the pizza!
D chose our much-loved 2009 Domaine la Milliere Vin de Pays Vaucluse, from the North Berkeley Wines sale, which was terrific – both by itself and with the pizza. Great dinner for our second Saturday 🙂
Had two pieces left from the half-baked half-pizza I bought yesterday at The Cheese Board, so heated those up. D found a sweetish white, a Terramia Moscato from Grocery Outlet, which was a little odd with the lunch. Made some sense, since the pizza contained pasilla peppers, so odd, but ok. Better than no wine, for sure!