Pizza with chicory, bacon, and scallions – 1 March 2019

Filling in old stuff on the 26th. D was home and I suggested I make this favorite pizza, which usually uses dandelion greens, but for which the “Italian chicory” from the garden, which we bought in a six-pack last summer from the East Bay Nursery (D’s impulse buy – good idea) is a great substitute. One kind even has the hugely spiky leaves of some dandelions (but not the “milk” when you break the stem). I remember we used to split the stems of dandelion flowers with our tongues to make them curl up into cute little flowery things, despite the bitter taste of the dandelion milk.

The pizza recipe is pretty much as shown here, but I am now using 1/3 not 1/2 of the crust recipe, 2 slices Niman Ranch applewood smoked bacon. I toss the greens in a dressing of 2 tsp lemon juice and 2 tsp olive oil, spread on the pizza with 1 minute to go, and then use that minute to wilt the greens a bit.

White wine goes well, b/c of the bitter greens, and b/c of the lemon. The Tieffenbrunner is practically a house white by this point. We get it at Costco, for about $12.

We had the very last bit of fruitcake for dessert 😦


While D was away, I pulled out the positively ancient bread that we had neglected when R brought us two loaves back in… 2015. It was excellently wrapped, and had no off tastes at all, to my astonishment, so I ate a bunch, then sliced the rest and refroze so D could have some. It’s sweet oatmeal bread, so not great for most dinners, but it’s perfect for peanut butter and banana sandwiches! And have to have milk with this! We also had some cold veggies – carrots and cauliflower bits – from the fridge, and the leftovers D brought home from Trinacria. He split the last of the tangy red peppers stuffed with cream cheese, and some potato salad thing. Delicious food from that deli!



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