I was looking through my pizza list for a good winter pizza, and came upon the single word “potato.” I started playing with that idea, and added in the Fontina Valle d’Aosta we had just bought at The Cheese Board, more of the prosciutto I was buying for last night’s pasta, and the excess chives, also from last night’s pasta. It’s a go.
I defrosted a 1/3 dough for this pizza, and also a 3 1/2 oz chunk of Precious mozzarella from Costco. I boiled up (in salted water) our three Yukon Gold potatoes, split in half, and ended up using 1 1/2 of them, cut into 1/4″ or so slices. I also cut one large potato round which neatly covered a hole I made biaxident in the crust when pre-cooking it. I tore up about 1 1/2 strips of the slightly-thicker-cut prosciutto. I cut up a pile of chives – probably ended up with more than 1/4 cup, after chopping them pretty finely. I cut one largish yellow onion in half lengthwise, and then into 1/4″ or less slices, and cooked it slowly in a bit of oil and perhaps 1 tsp butter (which was lying around) for about 30 minutes. I salted and peppered the onion and mixed the spices in well.
I pre-cooked the pizza crust for 1 1/2 minutes as usual (this is where I tore the crust a bit), then brushed with olive oil. I put most of the 3 1/2 oz of grated mozzarella over the crust, then something like 3 Tbsp (this is a lot) of chives, then potato slices (salted them), prosciutto, and the onion. I topped with the smaller part of the mozz, and something like 2 or 2 1/2 oz fontina, grated. I baked the pizza about 6 minutes, but I didn’t set a timer so not sure. I strewed the remaining >1 Tbsp chopped chives over the top, and served. We were both quite pleased with this pizza.
I bought a couple of “adolescent bok choi” plants from the Berkeley farmers’ market, and cooked these tonight. I washed the leaves and cut them into something loike 1″ squares, though the stems may be smaller and the leaves larger than that. Cooked in a bit of olive oil and maybe 1` tsp unsalted (b/c that was what was open) butter for a long time (started just before putting the crust in the oven to pre-cook), salting and peppering a bit near the end of the cooking time.
D found a recommended wine at the Bowl, and it was a Grape Expectations import so he bought it to try. Called “Domaine Le Clos des Lumieres,” it is a grenache from 2013, with the indication geographique “Pays du Gard.” We both really liked this wine, and it is low priced ($7.99), so definitely a keeper.
Lunch: [Adding this and the pictures while finally posting 20150614]