Pizza with potatoes, prosciutto, and caramelized onions; baby bok choi – 11 January 2015

main150111I 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.

setting150111I 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.

pizza150111I 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.

wine150111I 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]

I see we had one of our favorite cheeses for lunch, Besace du Berger, which we call “moldy mountain.” We get it from The Cheese Board (of course). lunch150111

This entry was posted in Meat as a flavoring, Pizza and tagged , , , , , , , , , , , . Bookmark the permalink.

1 Response to Pizza with potatoes, prosciutto, and caramelized onions; baby bok choi – 11 January 2015

  1. Pingback: Pizzas from my blog – non-vegetarian | Recipes from A Dinner Journal

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