This week, Blonde Girl's Son was on a school holiday, so there was some actual time for planning. Thanks to Trader Joe's for some pre-made dough (whole wheat and herb varieties) and also for the Thai Chicken Pizza recipe. I found a recipe for Cherry Tomato Pizza Margherita on Epicurious and we were ready for pizza night.
The Thai Chicken Pizza was good, forgoing the precooked chicken suggested, I marinated in satay sauce and cooked in a hot cast iron skillet. It made for the grilled texture and flavor you are supposed to have with satay chicken. We didn't have green onions, so substituted mandolined leeks. The mandoline also makes nice julienned carrots (thanks Other Blonde Girl, btw, great gift which sees tons of use).
The Cherry Tomato P
izza Margherita was also good. The whole wheat crust was surprisingly tasty. We didn't put pepper flakes in and put more garlic in than called for, also grated some Parmigiano-Reggiano on top after it came out of the oven.On another (vaguely food related) note, there are theories that bad and good things, depending on what theory you prescribe to, happen in threes.
Our triumvirate appears to be brushes with somewhat famous people in restaurants. First it was Scott Simon commenting on Blonde Girl's Sons behavior (in a good way) in a Tucson restaurant. Then it was getting scanned by Janet Napolitano's security detail as she ate in our favorite French bistro. Tonight, it was giving up our table at the local sushi joint so Virginia Madsen could have a street view. Reminds of the old Letterman skit titled "Brushes with Greatness", when Dave would mock people for this very thing. Ah well, at least we got free gyoza and tempura out of the move to the sushi bar. And Blonde Girl's Son prefers the location, because he gets to watch the boats go by, that and some fish eggs and he's happy.
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Your pizzas look wonderful; they made my mouth water -- probably because you do some magic with your photos. Another time you might want to try the pizza dough recipe from the cookbook Fields of Greens. I used to make the recipe in the morning before I went to work - maybe ten minutes to make - and then put it covered in the refrigerator. I would take it out when I got home. It could rest while I made the toppings. The recipe makes a thin crust that is delicious. The toppings in the cookbook our some of our favorites. If anyone wants the recipe, I will post it later.
ReplyDeleteAs far as the your latest "brush with greatness," I have decided that it is your family that draws the celebrities in.
I'll definitely give the Field of Greens recipe a try. I also want to try a cast iron pizza "stone", I've read you heat it and the oven to as hot as you can get (555 F for us), then put the pizza on, and then switch to broil. It's supposed to make really good thin crust pizza.
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